Holy bananas, Batman! You people really love gorillas. Or pizza. Or David Harding. Yesterday’s post was one of my most read pieces in the last few months.
I realized when I wrote this post that we’re four days into my “12 Days of Christmas” series, and I haven’t really talked about Christmas yet. Who has two thumbs and doesn’t think to talk about Christmas in a series with the word ‘Christmas’ in the title. THIS GIRL!
I’m going places
One of my favorite things about the holidays is the array of things you don’t get any other time of year:
- Eggnog
- Pumpkin Spice Latte
- Christmas Peeps
- A tree just straight cold chillin’ in your house
- Wearing pants with elastic in the waist without shame
- The McRib
Wait, I’m not so sure about that last one. I think people feel like like it’s a special treat when McDonald’s sells it so it’s Christmas-y in its own way. Diarrhea from eating terrible food is the gift that keeps on giving.
“Ho Ho Ho, bitches. ‘Tis the season to clean out your intestines.”
Another holiday phenomenon is the vast amount of sweet treats. Fudge, pies, cookies, peanut brittle, hot cocoa, drinks with liqueurs, something with ‘bark’ in the title that doesn’t taste like tree shavings. I gained seven pounds just thinking about everything I’ll consume while I’m home for Christmas. Oh well, that’s what yoga pants are for.
Today’s challenge will be sharing one of your favorite holiday recipes. Because I’m giving and sweet and need to fill up more space in this blog post, I’ll give you two of my personal favorites.
Recipe #1: Christmas Cocktail – Poinsetta
- Champagne
- 1/2 ounce Cointreau
- 3 ounces cranberry juice
Combine Cointreau and cranberry juice in a champagne flute. If you’re like me and aren’t classy enough to own a set of flutes, just put it in a wine glass. A red solo cup also works. Stir it up, and then top off with the champagne. If you want to make a non-alcoholic version for the kiddies or your designated driver, replace the champagne with ginger ale.
Recipe #2: Stuffing Recipe
Maybe it’s because I grew up outside of San Francisco, but I have a serious love affair with sourdough bread. As someone who has tried to cut gluten out of her life, this is a nightmare. There are no substitutes for the beautiful tongue treat that is sourdough. I love it with butter, with jam, with cheese, plain, as a loofah in the shower. DEAR GOD SOURDOUGH, YOU TEMPTRESS.
Breathe.
I ran across a Sourdough Stuffing recipe on the Food Network website a few years ago, and instantly fell in love with it. The only change I made was using homemade chicken stock instead of chicken broth. Click here for the recipe.
There you go! My two favorite Christmas recipes. I think I have foodies and adult beverage connoisseurs following this blog so I look forward to seeing what everyone brings to the table.
On a final note, I want to announce the winner of yesterday’s challenge. Congrats to Ashley Austrew! E-mail me at SipsofJenAndTonic@gmail.com.
Until tomorrow…
Sips of Jen and Tonic 
That drink looks awesome! I love how to make it non-alcoholic you cut out the champagne, but not the contrineau. Kids need to have something to knock them out after all that sugar.
HAHA!!!! I just realized that I didn’t take out the Contrineau. As you can see, I don’t do things non-alcoholic very often.
zomg. I just gained 5 pounds in my ankles.
I like your cankles.
Oh man. What you said about the McRib made me pretty much die laughing. Also, I won? What the what?
The McRib is such a jerk.
YES! You won 🙂
I emailed you 🙂 But just in case it didn’t work, my email is: ashleyetcblog@gmail.com
Thanks for letting me know. I didn’t get it! Will e-mail you now 🙂
Okay, this will come as a shock to that small segment of the world that knows me as a foodie… who likes him some alcohol, but this is my favorite pair of Christmas recipes (food and drink).
Food:
Grilled, whole Tri-Tip (cooked medium rare). Allow to cool in the refrigerator overnight. Slice paper thin.
Take one box of Premium Saltine Crackers. Spread liberally with mayonnaise on the unsalted side.
Lay sliced meat on mayonnaise side of crackers.
Serve on paper plate.
Drink:
Three ice cubes in any sized container.
Add three ounces of Bulleit Rye Whiskey.
Serve.
There you go. I’ll be serving this all December long. And January through November too.
Enjoy!!!
Meat + mayo + cracker….you’re my perfect man.
Also, I like your cocktail. How did you come up with such a complicated, but delicious, drink?
I’m a simple, yet complicated man. And every now and then, I have been confused with perfection. Oh, and the answer to your question is… Trial and Error.
God bless meat + mayo + cracker!!!