What do you love most about the holiday season? Perhaps it’s receiving/giving gifts, spending time with friends and family, or maybe it’s the fact that you finally get to relax for a few days. But if you’re like most people, one of the things you love most about the holidays is eating all of that delicious food. From candies to other sweet treats to festive drinks and holiday-inspired main dishes, some of the best meals we will ever eat happened on the holidays.
If you are trying to find a few of the tastiest recipes to ring in the holidays, you’re in luck. Below are a few of our favourite recipes. If you want to try any of them for yourself (and we hope that you do), stop by The City Market and purchase all of the ingredients you will need!
Easy, Slow Cooked Ham
It never fails: just when you think you have enough food for everyone to eat, someone announces they are bringing someone else to visit. Then someone else does the same thing. Then another. And another. Pretty soon, you’re looking at all of the food you planned to cook and think to yourself, “is this going to be enough for everyone?” Don’t fret: if you’re in a bind and need a last-minute addition to your meal, this slow cooked ham recipe is just the thing you need.
Note: This recipe requires a slow cooker.
1 bottle of white vinegar
1 bottle of apple juice
1 boneless ham (between 5-9 lbs.)
1 spray bottle
1 meat thermometer (optional)
- Pour 2 cups of white vinegar, 2 cups of apple juice into the spray bottle. Shake the mixture well, and spray it on the entire ham. Do this twice to ensure that the ham is properly coated in the mixture.
- Pour the rest of the bottle into the slow cooker.
Note: If you want a stronger sweet-and-tangy taste, pour 1 cup of white vinegar and 1 cup of apple juice into the crock pot. Stir it to properly mix it.
- Place the ham inside the slow cooker.
- Cook the ham on low for 6-9 hours. Check on the ham at the six hour mark by sticking a meat thermometer into the ham. Once it has an internal temperature of 140°F/60°C, it’s ready to serve.
Note: If the ham is finished before dinner is served, simply set your slow cooker to the ‘Keep Warm’ position.
Peppermint Truffle Brownies
10 tablespoons of butter
2, ¼ cups of chocolate chips
1 cup of sugar
1 tablespoon of instant coffee
1 teaspoon of vanilla extract
½ teaspoon of peppermint extract
½ cup of cocoa powder
½ cup of all-purpose flour
¼ teaspoon of salt
1/3 cup of chocolate chips (this is for the truffle topping).
2 ½ tablespoons of heavy cream
2 tablespoons of marshmallow fluff
¼ cup of candy canes (smashed)
¼ cup of melted chocolate chips
- Divide the appropriate amount of chocolate chips into different piles. Because you will be using lots of different sets of chocolate chips for this recipe, it will make things less confusing. Especially remember where you sit the chocolate chips for the truffle topping, as it’s the only pile of chocolate chips that is a different measurement than the others.
- Preheat your oven to 350°F/176°C. On an 8×8 inch baking pan, align sheets of parchment paper to allow the brownies to be easily lifted once they are finished baking.
- Using a large, glass bowl, place the butter and inside the bowl and place them into the microwave. Start and stop them every 30-seconds, whisking them each time. Continue until the mixture is completely melted together.
- Add sugar, vanilla extract, peppermint extract, instant coffee, and eggs to the bowl. Whisk them together until they are perfectly mixed together.
- Grab another bowl and mix the cocoa powder, flour, and salt together. Add them to the other mixture and fold them together until they are barely mixed together. It’s important to pay attention to what you are doing in this step, as you do want to overmix the ingredients.
- Mix in another set of chocolate chips. Spoon your batter into the baking pan and bake it for 18-20 minutes. Kitchen Prep Blog states that you should bake them “until the top is just set and the edges look a bit puffed. These should be fudgy, so try not to overbake them.” This is important.
- In another bowl, it’s time to make the truffle topping. Grab your 1/3 cup of chocolate, mix it together with the heavy cream, and microwave it for 30-second intervals, ensuring that you stop and mix each time. The topping should eventually appear smooth. After it is properly mixed, add the marshmallow fluff and mix it together until everything is uniform.
- After the brownie is done baking, remove it from your oven and let is stand for 20-minutes (this will give the truffle topping time to cool off too).
- Pour the truffle topping atop the brownie.
- Sprinkle the crushed candy cane pieces atop the brownies.
- Refrigerate the brownies roughly 30-minutes to an hour (whenever the topping is set).
- Remove the brownies and cut them into small squares (Kitchen Prep Blog suggests that because the brownies are so rich, cutting them into small squares will suffice).
1 teaspoon of chocolate syrup
1 cup of ice
4 fluid ounces of eggnog
2 fluid ounces of coffee-flavored liquer (cindym suggests Kahlua)
2 fluid ounces of vodka
¼ teaspoon of ground nutmeg, 1 additional pinch of ground nutmeg
1 tablespoon of whipped cream
- Swirl the chocolate syrup around inside of a martini glass.
- Using a cocktail shaker, fill it up with ice. Pour the eggnog, coffee-flavored liqueur, vodka, and nutmeg over the ice. Cover the shaker, and shake violently.
- Strain the mixture into a martini glass. Garnish the glass with whipped cream and your pinch of nutmeg.
Happy holidays everyone – we hope these delicious foods and treats will make your holidays brighter!