I am traveling once again, but when I arrive back home I’ll be making my aged eggnog in preparation for the holidays. I hope you enjoy this recipe as much as I do. -MR Plan ahead! Not long after I began this blog in 2006, I wrote about and made aged eggnog upon reading about it at CHOW. Two years later Donna photographed it. A year after that, we finished the batch. It was a little funky and that was part of its deliciousness. I’m writing about it now so that you can, if you plan ahead, make it this weekend or next, for this holiday season, and the next, and, if you have the discipline, for December 2016. It needs at least 30 days for the aged flavor and for the alcohol to take care of Read On »
Posts Tagged: christmas
Guest post by (my dear friend and assistant) Emilia Juocys It was just Thanksgiving last week, right? Oh, wait, Christmas is this week. That means I have to get into high gear for cookie baking and prepping Christmas Eve dinner. Time has flown by so fast, and I’ve been curling across the Midwest and up in Canada. No matter where I am, I am drawn to local bakeries to see their holiday offerings or talk about baking traditions from local hosts. Home baking soothes me, calms me—even if I bake at 2:00 in the morning listening to dance music, my bake rave time. Measuring ingredients, creaming the fats and sugars, rolling out dough, cutting shapes; I just love it all. Cookie baking is my passion. Cookies are the best to share with friends and family. This year I Read On »
And best wishes to you for a happy and fruitful new year with lots of home cooked meals! See you in the new year! (Yes, this is our cherished pig’s nose ornament, bitten off by my dear father at a medieval celebration.) © 2013 Michael Ruhlman. Photo © 2013Donna Turner Ruhlman. All rights reserved.
No one is happier than I finally to have some routine again, tree taken down, kids in school, and a plunge back into work with all kinds of exciting projects on the horizon. But I can’t stop thinking about these Yorkshire puddings. I’m always surprised by popovers, how simple they are, and how dramatic they can be. The first time I made Yorkshire pudding for Christmas dinner, it was at Dad’s house and I simply poured the batter into the baking dish the roast beast had cooked in. I marveled at its lava-lamp convolutions as it cooked. I love the simplicity of the basic popover, which is all this is (here with some savory mustard). This post and photo long ago inspired readers as far away as India to make breakfast popovers: flour, egg and Read On »
It’s arguable that cooking made us human. Cooked food gave us a huge amount of calories, which made us healthy and we spread our genes and our brains grew and grew. But most important, cooking our own food forced us to work together, to cooperate. Because we learned to cooperate, we grew in groups, and these groups spread across the world and thrived, while others species (Neanderthals, for example) did not. This is important enough to reiterate: in order to make use of the extraordinary benefits that cooked food gave us, the stuff that made us human, we had to work together. Food taught us how to cooperate. But cooperate is a boring word, a weak word with oblique connotations of subservience, compromise, giving in—everything contrary to the rebellious spirit that made this country. So I propose Read On »