Cooking During The Holiday Season

cup cranberry juice cocktail
2 tablespoons fresh lemon juice
1/3 cup brown sugar
3 whole allspice
3 whole cloves
1 cinnamon stick - broken
1/8 teaspoon nutmeg
Apple rings - sliced
In large saucepan, bring cider and water to a boil. Add tea bags; cover and brew 5 minutes. Remove tea bags. Stir in juices, sugar and spices. Simmer, stirring occasionally, 10 minutes. Remove spices. Garnish with sliced apple rings. Servings: 4 Traditionally served in Britain during the Holiday Season. Mexican Rompope (Mexican Eggnog)
By: Jennifer A. Wickes 10 egg yolks
1 cup rum - white
1 teaspoon vanilla extract
1 quart milk
1 1/2 cups sugar
Bring milk to a boil, cool to lukewarm and add the sugar. Bring to a boil and simmer 20 minutes. Add vanilla extract and cool. Beat egg yolks until very thick and ribbon-like. Gradually beat in milk and rum. Stir, strain and chill. Instead of vanilla, add cinnamon sticks to the milk when heating. Yields: 15 Traditionally served in Mexico at Christmas time. Neopolitan Mustaches
By: Jennifer A. Wickes 1/2 pound blanched almonds -- finely chopped
1/2 pound walnuts -- finely chopped
3 drops orange flower water
1/2 cup honey
1 teaspoon cinnamon
pinch freshly ground pepper
2 egg whites -- lightly beaten
1 1/2 cups flour - approximately
Combine nuts, orange flower water, honey, cinnamon, fresh ground pepper and lightly beaten egg whites. Mix to a paste. Add flour gradually, working it into a thick paste but one that is not too stiff. Spread to ¼ inch to ½ inch thickness on a board and cut into diamond shapes about 2 inches long. Place on a buttered and floured baking sheet. Bake in a preheated 250-degree oven for 20-30 minutes or until firm. Yields: 24 Traditionally served in Italy at Christmas time. Rugelach
By: Public domain recipes converted from Meal Master format 1/2 pound unsalted butter
8 ounces cream cheese - softened
2 cups flour -- all purpose
1/2 cup sugar
1/2 cup seedless raisins -- or currants
1 teaspoon cinnamon
1 cup almonds -- ground/or other nuts
1/4 cup sugar -- for topping
1/2 cup almonds - ground
1/2 cup jam -- Strawberry or other jam
1/4 cup sugar -- for topping
Cream the butter and cream cheese together. Beat in the flour, a little at a time. Knead the dough lightly until all the flour is incorporated. Refrigerate at least 1 hour. Divide the dough into two portions. Prepare one of the fillings by combining the ingredients except the sugar

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