HOUSTON – The holiday season is full of celebrations, and this year is extra special because the first day of Hanukkah coincides with Christmas day. This happens about once every 15 years.
Tim Laird, aka America’s CEO – that’s chief entertaining officer, recently stopped by Houston Life with some festive ideas to help you celebrate both holidays at home this season.
Watch the video above for a full recap of his holiday party menu and for his tips to take the stress out of holiday entertaining.
Here are the recipes Laird featured on Houston Life.
Apple Butter Old Fashioned
In a shaker with ice, add:
2 ounces Jefferson’s bourbon
2 tablespoons apple butter
2 ounces apple cider
2 dashes Angostura bitters
Shake and strain into a rocks glass with ice.
Garnish with an apple slice dusted with cinnamon or apple pie spice and a cinnamon stick.
Jefferson’s Mistletoe Manhattan
In a shaker with ice, add:
1½ ounces Jefferson’s bourbon
1 ounce sweet vermouth
2 ounces cranberry juice
1 ounce orange juice
Shake and strain into a martini glass rimmed with sugar.
Garnish with cranberry threaded rosemary spear.
Sweet and Spicy Nuts
Makes: 4 cups
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
1 pound raw pecans
Preheat the oven to 200ºF.
In a large bowl, beat the egg white and water until frothy but not stiff. Stir in the sugar, salt, cinnamon and cayenne. Add nuts and stir until completely coated. Spread the nuts on a baking sheet and bake for 45 minutes, stirring every 15 minutes, until the nuts are dry and toasty. Remove from the oven and let cool. Serve immediately or store in an airtight container in the freezer for up to 1 month.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.
Everything Bagel Dip
Makes: 2 cups
1 cup whipped cream cheese, room temperature
1 cup plain Greek yogurt
4 drops Worcestershire Sauce
3 tablespoons everything bagel seasoning
In a small bowl, combine the cream cheese, yogurt, and Worcestershire Sauce. Stir in the everything bagel seasoning. Serve with bagel chips and vegetables.
Sufganiyot
These deep-fried jelly donuts are a staple at Hanukkah. Laird suggests an easy shortcut is to buy glazed donut holes, pipe in your favorite jam, and then shower with confectioners’ sugar.
Challah Holiday Cake
Makes: 14 to 18 servings
¾ cup golden raisins
½ cup Jefferson’s bourbon
1 stick plus 3 tablespoons unsalted butter, melted
3 large eggs
1½ cups sugar
2 tablespoons pure vanilla extract
1 teaspoon freshly grated nutmeg
1½ teaspoons ground cinnamon
3 cups half and half
¾ cup flaked coconut
1 cup coarsely chopped pecans, lightly toasted
2 loaves (about 1 pound) egg bread or challah, crusts removed, cubed
Bourbon Sauce (recipe follows), for serving
In a small bowl, combine the raisins and bourbon.
Pour 7 tablespoons of the butter into a 13 x 9-inch baking pan and swirl it around to coat the bottom and sides. Pour the excess butter and the remaining 4 tablespoons of butter into a small bowl and set it aside.
In a large bowl, beat the eggs and sugar with an electric hand mixer until the mixture has thickened and lightened in color, 3 to 4 minutes. Add the vanilla, nutmeg, cinnamon, half and half, raisins with bourbon, coconut, pecans, and reserved butter. Beat on low speed to combine.
Preheat the oven to 350°F.
Place enough of the bread cubes to create a single layer in the prepared baking dish. Pour half the bourbon-raisin mixture over the bread in the dish, distributing the nuts, coconut, and raisins evenly. Repeat this process with the remaining bread cubes and liquid mixture, pressing the bread down into the liquid often to make sure all the cubes are covered. Set the pan aside for 30 to 45 minutes, until the bread has absorbed all the liquid.
Bake for 45 to 60 minutes, until it is crusty and golden brown on top. Remove from the oven and allow the cake to cool for 15 to 20 minutes. Then, with a fork, poke holes into the top of the cake.
Pour the bourbon sauce over the top of the cake. Serve warm or at room temperature.
For a festive holiday presentation, use a small biscuit cutter to cut mini cakes to serve on a platter.
Bourbon Sauce
Makes: 2 cups
1 stick unsalted butter, room temperature
1 cup sugar
1 cup heavy whipping cream
½ cup Jefferson’s bourbon
In a heavy-bottomed saucepan over medium heat, combine the butter and sugar, stirring until the butter is melted and the sugar is dissolved. Add the cream and bourbon and cook, stirring constantly, for about 15 minutes, until the mixture is silky smooth and light in color.
Reprinted with permission from The Bourbon Country Cookbook: by David Danielson and Tim Laird, Agate Surrey, 2018.
CLICK HERE to connect with Tim Laird.