New Year’s Eve is here and what better way to ring it in than with some lively and spirited cocktails! As we close out this month’s featured cookbook, Holidazed by Jerry James Stone, I have to say, I thoroughly enjoyed testing out not only the amazing food in this cookbook, but the sensational cocktails as well.
Holidazed is perfect for those who have, as Jerry’s friend Michelle Branch states, a “love-hate” relationship with the holidays. It has just enough small plates to soak up multiple servings of any number of his delicious drink recipes like Beer and Gouda Arancini and Apple Cheddar sliders, which I shared in Part I and Part III of the interview. (see Part II here)
Anyone who gets Holidazed, could give Tom Cruise a run for his money in bartending. It is a crash course in cocktail history, bar terms, techniques and staple recipes. I could start moonlighting as a bartending, if I memorize the first couple pages of his book.
Coffee. Bourbon. Eggnog. What could go wrong with that? I’ll tell you, ABSOLUTELY nothing. Three of my favorites in one glass, who knew it would be so good. Some final thoughts from Jerry…
I had been working on a new book about cooking with coffee and using coffee as you would salt and how you would use wine. A friend and I were playing around and were looking for ways to lighten up the heaviness of eggnog and ended up going with coffee, bourbon and eggnog.
Best ingredient you ever tasted?
As a recipe developer there are so many things that I love. I don’t know if it’s that I’m schizophrenic or what. One day I’m like, I love basil and the next day it’s like, “don’t even show me.” You’re in love with something, you want to explore every aspect of it and the next day you just can’t even deal with it. You fall in love with these ingredients, especially as a vegetarian, you get used to being really creative and abundant in what you explore. But you also get exhausted with it, it’s almost like breaking up.
What’s next for Jerry James Stone?
I released an electronic vegan book with Ed Begley Jr. for the holidays, which is a precursor for a larger book that will come out next year. Right now, I’m in the vegan zone and focusing on that.
Just because the holidays are over, doesn’t mean we can’t make up a reason to celebrate with Holidazed by Jerry James Stone. Get on over to Whole Foods Market and grab one before they’re gone or order online at Cooking Stoned
One of the things I love about Jerry and his book is that it is presented in such an entertaining and user-friendly way and really quite educational. I say that because sometimes vegetarians and eco-friendly folks tend to oversell the “healthy and sustainable, restrictions via allergy-free, gluten-free, dairy-free, etc. aspects of plant-based lifestyle. I think we enhance the experience of a non-vegetarians or someone who may not know much about sustainability when we’re able to let the imagery and flavor speak for itself and let them grasp the concept of clean food and environmental stewardship in the “footnotes.”
(Full disclosure: I received a copy of Jerry’s book with gift cards to try one of the recipes. However, all of my reviews, opinions and/or other commentary expressed here are my own and based on my experience with a product. I am not affiliated with any brands mentioned in my column nor do I endorse them and they do not endorse me.)
Coffee and bourbon eggnog
- 6 eggs*, separated
- 1/2 cup white sugar
- 1 qt. heavy cream
- 2 cups milk
- 3 cups Eggnog Spike
- 1/4 cup brown sugar
- nutmeg, freshly grated
- Beat egg yolks and white sugar until pale and thick, and sugar is combined
- In a separate bowl, beat cream until thick
- Combine Egg yolk mixture, cream, milk and Eggnog Spike
- Just before serving, beat egg whites and brown sugar until sugar is combined and whites are stiffed
- Fold in egg whites and sprinkle with nutmeg, freshly grated
*RAW EGG WARNING Be careful when consuming raw eggs, due to risk of Salmonella or other food-borne illness. Reduce risk by using fresh, refrigerated, clean, grade A or AA eggs with intact shells. Avoid contact between the yolks or whites and the outside of the shell.
- 1 cup bourbon
- 1/2 cup brandy
- 1/2 cup dark rum
- 1 vanilla bean, halved and scraped
- 10 cloves
- 5 allspice berries
- 1 cinnamon stick
- 1/2″ knob ginger, sliced
- 5 black peppercorns
- 20 coffee beans, earthy and nutty blend
Combine spices and coffee beans into a quart-sized mason jar. Add all three alcohols and store in a dark, cool place for at least 5 days. Shake daily.
Tangerine Ginger Sake Sangria
Jerry has the right idea when he created this sunny sake-based sangria. Who doesn’t enjoy a fresh and light drink to help relieve the weight of winter?
- 1 cup sugar
- 1 cup water
- 1 bottle Nigori unfiltered sake
- 6″ fresh ginger (about 1/2 cup chopped)
- 3 tangerines (more for garnish)
- 1/3 cup fresh mint leaves (more for garnish)
- Bring the sugar and water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Of course, if you want to make other ginger-flavored beverages throughout the week, then go ahead and double this recipe. It is great in lemonade, tea or over ice cream.
- Add ginger. Remove from heat, and let steep 30 minutes.
- Pour syrup through a fine sieve into a heat resistant container; discard ginger. Chill in the refrigerator. If you made extra, just store it in an airtight container for up to a week.
- Thinly slice the tangerines and add them to the pitcher.
- Add the fresh mint leaves to a glass with barely enough sake to cover and mull them.
- Add the mulled mint and the remaining sake to the pitcher.
- Add the chilled ginger syrup to the pitcher and mix well.
- For each glass you are going to serve the sangria in, sugar coat the rim. Just pour about 1/4 cup of granulated sugar into a shallow plate.
- Wipe the rim of the glass with a tangerine slice and then twist the wet rimmed glass in the sugar. Makes it all sparkly!
Happy New Year to YOU! … (drink responsibly and get a designated driver)