Happy holidays! Well, in preparation of the holiday party and New Year season, I have a little recipe for you all. I have seen feedback that many people don’t like getting a story before the recipe so I’m going to post the recipe straightaway. If you want to hear about Wassail – go read below the recipe for that.
2 Quarts apple juice or cider
1 pint cranberry juice
2 sticks cinnamon
1 tsp whole allspice
1 whole small orange, studded with whole cloves
1 cup rum (optional)
1 tsp aromatic bitters (optional)
Put all ingredients in crock pot. Cover and cook on high for 1 hour, then on low for 4 to 8 hours.
Serve warm from crockpot..
Wassail is hot mulled cider – many different formulations exist over different cultures – my mother’s family is part British so it’s possible this is an old family tradition. I was always under the impression that most of my family’s traditions derived from their time spent stationed on the Army base in Germany though.
The word, according to Wiki, is derived from the Medieval Christmastide tradition of wassailing – or an English drinking ritual to guarantee a good harvest in the new year.
Wassail is a drink that we have made every single holiday as far as I can remember. Thanksgiving – when we celebrated it – included putting the Wassail on early in the morning and beginning to drink it by noon. Also, I personally have never had the alcoholic version, so this was a very innocent tradition from my childhood.
When I had my first holiday party in our home in Atlanta, I made wassail as one of the things I had – it was one of the biggest endeavors I ever undertook – but it was so much fun! I haven’t managed to replicate it in Baltimore mostly because of the size of our row home.
Hopefully you enjoy this recipe too! Let me know what you think.
Summer used to be such a simple time. I know every adult looks back on their childhood – and especially the summers – and thinks that it was such a different time then. But I think that’s a true reflection of our times!
I never had a lot of friends growing up, but summer for me was always full of sunscreen, beach towels, chapter books, and chorine. Even when I grew up and got my first job, it was still full of all these things because I was a lifeguard.
The best thing on those hot, humid days of summer was reaching in the freezer and pulling out a popsicle. It was even better if you could combine that with the sun-filled taste of a freshly blended Orange Julius Original.
That’s where I got the first idea for these popsicles. I’ve been making my own Juliuses at home for a long time. So that recipe and these fun popsicle molds that I uncovered last winter when I organized my house sparked a creation. Yum.
I don’t know about you, but I have been gradually eating more diverse foods and being flexible about what’s around. I finally stopped being scared of fats a few years ago after working with a trainer and gradually adding fat back into my diet. That was such a helpful experience! I learned a lot of things and I learned that there isn’t really any morality to food – there’s no such thing as ‘good’ or ‘bad’ food. (If you’re interested in that, go check out Intuitive Eating by Evelyn Tribole and Elyse Resch).
After that, it was really nice that when we were traveling or if I was hungry at odd times and only had access to things like Starbucks or gas stations, I could still eat and not feel as anxious about it. When Starbucks rolled out those delicious egg bites a year or so ago, they were an instant fast favorite of mine. Enough fats and proteins to keep me going until another meal time, and delicious to boot!
However, my local Starbucks – the one that I passed everyday walking to the gym or the studio or back home – never EVER seemed to have them in stock. It was so frustrating! Those were the only thing I wanted on the menu, so I finally took matters into my own hands.
1/2 cup parmesan asiago cheese
1/2 cup mozarella cheese
3/4 cup cottage cheese
3/4 cup plain Greek yogurt
1 tsp salt
1/2 cup sun dried tomatoes
1/4 cup spinach (frozen or fresh cooked down and drained)
pepper to taste
Add eggs, cheddar cheese, cottage cheese, yogurt, and salt to a bowl. Optional to blend these together for 30 seconds (I didn’t).
Mix in the sundried tomatoes and spinach.
Grease a silicone muffin tin with olive oil or coconut oil spray.
Fill each cup about 3/4 of the way full.
Cook at 375 degrees for 20 minutes with a casserole dish of water on the shelf below.
Remove the silicone muffin tins and let cool. The egg bites rose a little while cooking but settled as it cooled.
Remove eggs from the muffin tins when cool (I used a butter knife).
Store in an air tight container for up to 1 week in the refrigerator.
Microwave for 30 seconds when ready to eat.
These would be fun with other kinds of mix-ins! I just happen to always have spinach and sundried tomatoes on hand. Bacon would be lovely, but I think it probably needs to be at least par-baked first.