If you’re looking for some fresh holiday cheer, look no further, heeny! We’ve got two simple recipes that are easy to make that you can get all at the Albertsons on Broadway! Stop in and pop upstairs to On the Rocks. They have one of my fav poutines; we luv the Himalayan salt shakers. It’s the perfect place to warm your heart for the holidays. (Pictured above is an apple cider)
While you’re shopping, consider making one of my family holiday recipes. Below is my family’s winter recipe for pigs in a blanket and Coquito (A Puerto Rican eggnog-like drink but with coconut and rum.)
Pigs in a blanket
These are great if you’re making a spread. Add a little fancy mustard, and it’s the perfect addition. Not only do they create a certain image… it’s how you feel after eating these bad boys minutes out of the oven.
1 pack of the lil smokies sausages,
2 cans of croissant dough
Smidge of flour
THE DAY OF:
- Preheat oven to 375 degrees
- Take sausages out of packs in a bowl and dry.
- Open cans of croissant dough one at a time, unravelling dough on a surface with a little flour sprinkled on. Using a knife, cut triangles into even smaller triangles that you will use to wrap sausages. You want cuts to be not so thick they will overtake the sausage after baking but thick enough to give you a good bite with the sausage. Wrap the sausages as you go and place them on a baking sheet.
- Bake croissants in the oven for 12 to 15 minutes. Make sure to check how it’s cooking and adjust according to the oven.
- Be sure to let rest a second to avoid scalding tounges but make sure to serve promptly. They’re the best when warm. Set aside toppings, it can be anything from mustard to sriracha.
It’s the eggnog of Puerto Ricans and will get you feeling the h0liday cheer.
2 cans of evaporated milk
1 can cream of coconut
1 can coconut milk
1/2 cup sweetened condense milk
1/2 cup (optional) white rum
1 tsp vanilla abstract
1/2 tsp cinnamon for garnish
1. Add in the blender; evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, rum (if using), vanilla extract, and ground cinnamon. Blend on high until mixture is well combined, about 1-2 minutes.
2. Pour coconut mixt into a beverage container; cover. Transfer to refrigerator. Chill until cold.
3. To serve, stir or shake well to combine (especially if rum is included). Pour coquito into small servings. Garnish with ground cinnamon and cinnamon sticks if you want to be extra.
Whatever you’re doing this winter, I hope your holidays are delicious, and your hearts are full. Ever thankful for this community of trees, and I can’t wait to eat and sip more with all of you.