But maybe you’re looking to shake things up or start your own traditions borrowing ideas from shared or favourite cultures. Adding something new to your holiday table doesn’t mean completely doing away with those traditional or family-favourite recipes, but can be just small changes: an addition of global spices, a new way to prepare a traditional dish or the use of a newly discovered technique to bring renewed life to old recipes. 

Chef Adam Thompson, head chef of Aurora, the ocean to table restaurant at the Newstead Belmont Hills Golf Resort and Spa, says that it’s okay to be “a bit adventurous” when creating your holiday menu. Take inspiration out of his approach to the seasonal menus he creates at the restaurant where he draws inspiration from around the world including Mediterranean, Middle Eastern and Thai fare, that can be added into your own holiday repertoire. 

“Going into the festive season, people can be very set in their ways, but sometimes it’s trying something that’s a little out of your comfort zone that can make a real difference to your meal,” he says. 

If shaking up the whole meal is too far out of your comfort zone, Chef Adam suggests testing out different flavours in canapés or soup or preparing multicultural dishes like roulades, en croute, curries and samosas, or spanakopita but with the classic fare in mind. 

Pumpkin soup is a traditional dish but he suggests adding a twist by roasting the pumpkin first with flavours like all spice and cinnamon. “Roasting it this way will create a nice deep earthy flavour,” he explains. 

He also suggests trying new combinations like roast parsnips or celeriac root and apple. The addition of porcini mushrooms or a drizzle of truffle oil will set it apart. 

“Even just adding a few new ingredients and experimenting with different flavour profiles can make a little different for traditional Christmas food.” 

Experimenting with diverse cooking techniques can also elevate your meal – particularly the often maligned dried out whole roast turkey. 

Chef Adam suggests exploring techniques such as sous vide, which involves vacuum-sealing food and cooking to precise and delicious final dish. 

While not everyone has access to restaurant-style cooking appliances, Chef Adam says that a quick search online will bring up plenty of DIY techniques that can be replicated at home. 

CHRISTMAS SPANAKOPITA 

Ingredients 

• 1 box frozen filo pastry; defrosted 
• Holiday dinner trimmings including turkey, stuffing, and any veggies; finely diced 
• 1/2 cup cranberry sauce or cranberry chutney 
• 6 tablespoons melted butter 
• Preheat the oven to 375 degrees. 

1. Line a baking sheet with parchment paper. 
2. Once the filo pastry has defrosted, lay it on a work surface and using a sharp knife cut into approximately 2 1/2 inch wide strips lengthwise making sure you have an even number of strips. 
3. Keep the dough covered with a lightly damp towel to prevent it drying out as you work. 
4. On one strip use a pastry brush to lightly brush butter directly on the pastry. 
5. Lay a second strip on top and brush lightly with butter. 
6. Place a teaspoon of cranberry sauce at the bottom edge of the layered strips then heap a tablespoon of the diced trimmings on top. 
7. Fold the points over to create a triangle and continue folding in this manner until you reach the end of the strip. 
8. Place on the prepared pan and cover with another lightly damp towel until all triangles are completed. 
9. Repeat steps with the remaining strips. 
10. Bake for 20-25 minutes or until golden brown.

The post Festive Fusion: Creative Cross-Cultural Holiday Cuisine appeared first on RG Magazines.

CHOOSE A THEME 

Start by selecting a theme that resonates with your style and the ambiance you want to create. Whether it’s a classic winter wonderland with silver and white or a cosy and rustic woodland theme with natural elements, a well-defined theme sets the stage for your table transformation. 

ELEGANT TABLEWARE 

Invest in high-quality tableware that you can reuse in the future, sustainability and versatility are always pillars in the selection process. Consider fine china, crystal glassware, and silver or gold cutlery to add an air of luxury to your table. This is the foundation upon which you’ll build your Christmas table setting. 

QUALITY LINENS 

Choose high quality and high thread count table linens. A well-made tablecloth in festive colors or with intricate patterns can be the focal point of your setting. Complement it with linen napkins that match the theme and exude sophistication. Fold or drape napkins creatively to enhance the overall aesthetic. Consider festive napkin rings or bows to add a dash of holiday spirit to each place setting. 

AMBIENT LIGHTING 

Enhance the mood with ambient lighting. Candles in various sizes and styles, strategically placed around the table, can work wonders. Alternatively, consider a chandelier or pendant lights directly above the table to cast a warm, welcoming glow. 

ILLUMINATING CENTREPIECE 

The centrepiece is the heart of your table. Choose an illuminating centrepiece like a candelabra with pillar candles, a crystal or silver bowl filled with glass ornaments and twinkling fairy lights, or an arrangement of fresh winter flowers with candle accents. The soft warm glow will instantly create a cosy and inviting atmosphere. Incorporate fresh greenery and evergreen accents to evoke the essence of winter. 

PLACE SETTINGS 

Layer your place settings for added dimension. Start with charger plates in metallic shades to add a touch of opulence. Place fine dinnerware on top, and consider using festive salad plates or soup bowls to add a holiday flair to each setting. 

CUSTOMISED PLACE CARDS 

Design personalised place cards for each guest. This not only adds a personal touch but also helps guests find their assigned seats. You can use elegant cardstock, calligraphy, or even small holiday-themed ornaments with their names. 

Transforming your dining table for Christmas is an art that combines elegance, creativity, and attention to detail. Whether you’re hosting an extravagant holiday feast or an intimate family dinner, these expert tips will help you create a luxurious and memorable Christmas dining experience.

The post Home for the holidays: Transforming your dining table for Christmas appeared first on RG Magazines.

Jo-Rena Davis, founder of wine experience company, Wine Diva Select, gives us some answers

SPARKLING 

Popular at a drinks party, Prosecco such as La Marca, goes wonderfully with light bites such as crostini or chicken tamales. Ms Davis also likes Bird in Hand sparkling white accompanied by peach salad with basil and goat cheese. 

As it’s the Holidays, you may want to celebrate with Champagne. Two she recommends are Devaux Coeur des Bar Blanc de Noirs accompanied by caviar and blinis, or Lauren-Perrier Cuvée Rosé, with ‘pigs in a blanket’ or bacon wrapped prunes. For a more budget-friendly bottle, try Waitrose own Champagne. 

RED 

Red wine is popular in the winter and in Bermuda, we are spoiled for choice. Ms Davis particularly enjoys Spanish wines, especially Rioja and Tempranillo, which are easy to pair with most flavours: 

“In Bermuda, we are fortunate to have the influence of many different cultures,” she says, “and those stand up really nicely with Christmas dinner, and if your friends are bringing things to the table and adding things from different cultures.” 

Other easy drinking reds for Christmas dinner are Sangiovese or, for something really special, a Pinot Noir from Beaune, which is the centre of the Burgundy winemaking region. 

For sweet treats as well as cheese, Ms Davis recommends serving Dow Late Bottle Vintage Port. 

Outside of the traditional Christmas meal, her easy ‘go-to’ guide for red wine pairings is: 

• Domaine Antonin Guyon Hautes Cotes de Nuits for roast beef or beef stew. 
• Ramón Bilbao Gran Reseva for roast lamb and gravy dishes. 
• Ramón Bilbao Edicion Limitada for lamb kebabs or desserts. 
• Sordo Barolo Nebbiolo 2013 for bouillabaisse, Italian casserole or polenta dishes 
• Chianti Classico for the Boxing Day spread. 

Red wines can also go deliciously with vegan dishes. A popular dish she arranges for red wine tasting events is a vegan sausage ragu by Trevor Johnstone of Plant Based Fuel BDA. 

WHITE 

White burgundy’s have become more accessible over the last 10 years and this has now become the Wine Diva’s white of choice. She recommends the Domaine Antonin Guyon Pernand-Vergelesses Premier Cru Sous Frétille for cassava pie, bacon wrapped prunes and Caribbean Black Cake. 

Other whites that are as good with the turkey as they are with the leftovers, are a Chablis or Ramey Russian River Valley Chardonnay. 

SPIRITS 

Gin has not only become increasingly popular, but the choice and flavour available in Bermuda is abundant. 

Ms Davis’ favourites include Opihr oriental spiced gin and tonic with a green olive tapenade and tasty breads, and Whitley Neill Rhubarb and Ginger Gin, with a charcuterie board or some salted nuts. 

If a traditional gin and tonic is your preferred choice, she recommends keeping the bites simple, such as fried tortillas with a light avocado dip or green salsa verde. 

DESSERT WINES 

Many of the sparklings, reds or whites recommended above will go well with desserts, however Cupcake Moscato d’Asti goes particularly well with panettone dolloped with mascarpone or plain cake. 

Jo-Rena Davis would like to offer readers $10 off any service or event from December 1st – December 31st. To redeem this offer, visit https://winedivaselect.club/pages/about-wine-diva-select and send a message through the ‘contact’ section of the website, quoting RGSIPS10. 

The post Sips and Bites appeared first on RG Magazines.

With these flavours as inspiration and some of the traditional dishes that might grace a holiday table, it can be fun to re-think them into new and delicious alternatives that will keep everyone looking forward to the holiday goodies (think Starbucks seasonal menus!). 

“The holidays are special and the flavours and the food during that time are special and everyone looks forward to it and waits for that time of year,” says Simple Bermuda owner Toney Edmonds, who loves to provide his customers with a new twist on holiday classics in the autumn and winter months – his most recent sellout: pumpkin cheesecake. 

“There’s nothing wrong with your traditional pumpkin pie,” he says, “but you’re taking all those spices and flavours that go in the pie and putting it into the cheesecake or imagining that recipe into something else.” 

Simple’s other wildly popular treats include their scones, both sweet and savoury, with the flavours of the season taking centre stage including eggnog and pumpkin and ginger. 

“We really like to add little quirky things to the menu,” he says “A lot of people love chocolate chips but this time of year we’ll add cinnamon chips instead to our treats. Cinnamon chips and apples added into a cookie and it tastes like apple pie.” 

Every year he also loves to experiment with favourite flavours to recreate recipes customized to match his tastes. 

“This time of year I always want to find something to bake that I can perfect each year. Not everyone is a fan of the traditional fruit cake but by taking that concept I’m working on a walnut and dark rum cake and creating a new take on this cake.” 

He adds that even popular dishes that not everyone might fancy can be made with a twist into something you like with the same flavour and concepts. Twists are not just limited to sweet dishes, either, he suggests. 

“Depending on how daring you are, it’s worth experimenting with creating something to really wow your guests,” he says. One year he created a turducken for the centrepiece of his Christmas meal. 

While not everyone has the skills or desire to butcher and bone a turkey, duck and chicken then stuff it all back together, Miles Market butchery manager Russell Sedgewick says they do get requests for the elaborate meat dish and can help with creating this masterpiece for customers. 

However, he suggests asking the butcher for a boneless whole turkey or bone in breast of turkey that can be stuffed with your favourite stuffing recipe or stuffed at the grocers. 

“We are seeing a lot more smaller gatherings with just close families and this is smaller option,” he says. 

It also ensures a delicious and moist final product. 

With different dietary needs throughout many families there are also ways to reinvent holiday dishes so that everyone feels like they can enjoy the meal. 

“Many people think that using different ingredients to make something vegan or gluten free will mean it won’t taste like anything, but it’s actually the opposite,” says Mr Edmonds. 

He suggests a vegetarian or nut loaf spiced with holiday flavours that can be a fantastic way to include everyone in holiday traditions. 

The post Twist on Tradition: Modernizing classic holiday recipes appeared first on RG Magazines.

SCOTCH 

To qualify as Scotch whisky – spelled whiskey if it is Irish or American – it must have been made in Scotland, have been aged in oak barrels for at least three years and have an ABV (alcohol by volume) of at least 40 percent. 

SINGLE MALT 

Traditionally associated with Scotch, single malt whiskey can actually come from anywhere in the world as long as it is from a single distillery using only malted barley. There is “a certain prestige attached to single malt whiskey,” explains Mr Pewter. The most prestigious single malts available at the Tasting Room are the Macallan Scotches aged for 12, 15, 18 or 25 years. The higher the age, the higher the price tag. 

BLENDED 

As the name suggests, this can be a blend of single malts, single grains or a combination of malt and grain whiskeys from different distilleries. “About 10 percent of Scotch whisky spirits are single malts. The majority are blends,” says Mr Pewter. 

BOURBON 

An American whiskey mainly, but not solely, produced in Kentucky, bourbon is distilled from at least 51 percent corn and aged in new charred oak barrels. “It typically has a sweet, easy flavour,” says Pewter. His favourite bourbon is the Widow Jane: “This has won many different awards as one of the best sipping bourbons,” he explains. 

An “offshoot of bourbon is a Tennessee whiskey”, he continues, the most famous brand of which is Jack Daniels. To meet this classification, the whiskey simply has to be produced in Tennessee and meet the requirements of a bourbon. 

RYE 

Made in the USA and Canada, this whiskey has over 51 percent rye grain and has “a spicier taste than bourbon,” says Mr Pewter. The most well-known rye whiskey is Canadian Club, but he also recommends Sagamore Spirit. 

JAPANESE WHISKY 

Deserving of their own ‘category’ because it is a relative newcomer, Japanese whisky has become particularly popular in the last five years. “Made mainly in the fashion of Scotch, they produce a whole variety of single malts and blended whiskies,” says Mr Pewter. 

He recommends The Matsui from the Kurayoshi Distillery, which is aged in cherry wood barrels, creating, he says “this really rich, full body, with lots of flavours.” 

How to Drink Your Whiskey 

When trying a whiskey for the first time, Mr Pewter recommends tasting it “neat”, with a single ice-cube or with just a few drops of water: “A little bit of water enhances the flavours and you really have a proper tasting,” he explains. 

For whiskey cocktails, he suggests adding Coca-Cola, ginger ale, ginger beer, soda, tonic or even lemonade, but this would be to a blended, bourbon or rye whiskey. Not to an expensive single malt! 

Whiskey Tasting 

For a fun whiskey tasting event, he suggests sampling a Macallan, the Tottori blended Matsui whisky, Widow Jane bourbon and Sagamore Spirit, with a cool glass of water in between each one. 

Enjoy them with a simple snack, such as salted crackers, so you can focus on the taste and flavour of the spirit. For something more substantial, add a mild cheese or even dark chocolate, which he says really complements the flavours. Bitter nuts such as walnuts go well with sweeter whiskeys, and sweeter nuts such as pecans or pistachios, go well with a peaty, smoky Scotch. 

If you want to sample a variety of whiskeys, the Tasting Room let’s their customers “try before they buy” and plays host to whiskey tasting events. 

The post Whiskey Wonderland: A Guide to Holiday Scotch Tasting appeared first on RG Magazines.

PLANNING AND ORGANIZATION 

Begin your preparations as soon as possible, as the social calendar often becomes filled with countless social and work festivities directly after Thanksgiving. To avoid Christmas overwhelm, create a detailed timeline and checklist for everything from menu planning to decorating that you will require to host a Christmas event. This meticulous approach ensures that you can enjoy the festivities alongside your guests when the event date arrives. 

INVITATIONS 

Send out beautifully designed invitations that hint at the opulence of your event. Encourage guests to RSVP early, so you can plan accordingly. We suggest using online evite solutions or if you’d like to go the extra mile, a traditional print looks stunning and can set the stage for what’s to come. We recommend sending out invites 6-8 weeks before the event date. 

CUSTOMISE YOUR MENU 

Tailor your menu to match your event’s level of sophistication. Offer a mix of traditional and innovative dishes, and consider dietary restrictions and preferences. Consult with a professional chef to curate a memorable culinary experience or hire a caterer to remove all of the stress that may come with cooking for a large group. Alternately, an elevated potluck amongst friends or family, can be guided by the host and again alleviates some of the stress of entertaining, whilst adding an element of fun trying the various dishes on offer. 

DESSERT EXTRAVAGANZA 

Create a visually stunning dessert display for your Christmas party by arranging an array of festive treats on a large, tiered dessert stand adorned with evergreen branches and twinkling fairy lights. Feature classic favourites like a Yule Log, gingerbread cookies, and peppermint bark, alongside modern delights such as mini cheesecakes with cranberry compote and chocolate fondue with an assortment of small bites. Incorporate a vibrant mix of red and green desserts, such as raspberry tarts and matcha-flavored macarons, to capture the holiday spirit. Decorate the table with seasonal ornaments, pinecones, and a white tablecloth to evoke a winter wonderland. And don’t forget to offer a selection of hot beverages like spiced cider, hot cocoa, and a variety of teas to accompany the sweet spread, ensuring a memorable and festive dessert experience for your guests. 

SIGNATURE COCKTAILS OR WINE 

Craft unique and festive cocktails to impress your guests. Think about a sparkling champagne cocktail or a sophisticated martini infused with holiday flavours. We recommend considering cocktails that can be prepared in large batches and self-served to allow the host to enjoy the event. The other option is hiring a bar team to manage the cocktails for the evening, which can also add an experiential element to your event by incorporating a Christmas themed bar menu. Or, you can partner with a sommelier to offer exquisite wine pairings for your Christmas menu, elevating the dining experience. 

ELEVATE THE DÉCOR 

Set the mood by adorning your home with high quality Christmas decorations. Think beautiful fine china, crystal glassware, and elegant cutlery to set your dining tables. Personalised name cards and linen napkins add a touch of luxury. Consider a colour scheme that complements your culinary offerings and pulls the entire event together. 

CHILDREN’S CORNER 

If you have younger guests, set up a special area with activities and age-appropriate treats to keep them engaged and entertained. The additional thought and preparation will ensure both adults and children alike can enjoy the festivities with age appropriate activities and also consider offering a more palatable kids oriented menu that can please the fussiest of eaters. 

ENTERTAINMENT 

Organise live music, carolers, or a jazz band to create a festive ambiance. If space permits, set up a dance floor to ensure everyone can groove the night away. This almost always becomes the highlight of the evening for guests as it gives all an opportunity to let their hair down and enjoy the festivities of the season. 

FAREWELL 

As your guests depart, provide them with warm, individually wrapped cookies, hot cocoa, or a keepsake to remember the evening. Ensure you have organised transportation for those who are unable to drive after enjoying the many Christmas cocktails. See your guests off with warmth and gratitude. 

By incorporating these elements, your Christmas event will surely be an unforgettable experience for your guests, one filled with the joy and wonder of the holiday season, all while you bask in the glory of a stress-free, high quality hosting experience. Cheers to a truly beautiful Christmas celebration! 

The post The Art of Hosting: An 8-Step Culinary Guide for Stress Free Entertaining appeared first on RG Magazines.

At the heart of Bermuda’s thriving dessert scene lies Georgina Roach, the creative mind and skillful hands behind Sugar Rush Cakes. Known for her exquisitely crafted cakes, Ms Roach’s journey as a specialty baker has been nothing short of an odyssey of passion and dedication. Her cakes, pies and cookies, often reserved months in advance, have become a centre piece of many holiday gatherings, bringing a touch of sweetness to every occasion. 

Reflecting on her culinary journey, Ms Roach reminisced about her humble beginnings, tracing back to her passion for baking nurtured by countless hours spent watching decorating shows. 

“It all began with a simple request for a purse cake, which then snowballed into a full-fledged business,” she recounted with a nostalgic smile.” 

When asked about her favourite holiday-themed creations, Ms Roach’s enthusiasm was palpable. 

“Pound cake and rum-soaked fruit cake are the quintessential flavours that capture the essence of the season. While traditionally simple, my joy lies in adorning them with delicate frostings resembling intricate Christmas motifs, each telling a unique story of the festivities,” she said. 

Ms Roach’s dedication to infusing traditional recipes with a contemporary twist was evident in her innovative approach to flavour combinations. 

“My goal is to evoke the comforting nostalgia of Christmas while introducing modern palates to exciting new tastes. Ginger cookies, sweet potato and ginger cake, and pistachio cranberry shortbread cookies are just a glimpse of the vibrant medley I offer,” she explained. 

Her commitment to visual appeal is equally noteworthy, as she emphasises the importance of using edible elements in her designs. 

“The magic of a well-designed cake lies not just in its taste but in its aesthetic charm. I love to incorporate edible elements that add a touch of whimsy and elegance, ensuring that each creation is a feast for the eyes,” she said. 

Beyond her professional endeavours, Ms Roach’s heartfelt tradition of assembling treat boxes for friends and acquaintances highlighted her genuine spirit of giving. 

“There’s something truly magical about spreading joy through unexpected surprises. Every year, I curate a medley of delectable goodies, from johnny bread to brownies, creating moments of delight that are cherished long after the last crumb is savoured,” she shared.

As the festive spirit envelops us, Ms Roach’s message of compassion and connection serves as a poignant reminder of the true essence of the season. 

“Let us embrace kindness and togetherness, savouring the moments that truly matter. May this season be a tapestry of love and laughter, weaving joy into every heart and sweetness into every soul,” she concluded. 

Ms Roach’s devotion to creating sugary delights that transcend mere confections is a testament to the power of baking in kindling joy and fostering a sense of belonging and togetherness. With each creation, she weaves a tale of love and tradition, enriching the holiday season with an abundance of sweetness and heartfelt gestures that resonate long after the last bite is savoured. This is indeed pure decadence. 

The post A Sweet Affair: Decadent desserts for a joyful season appeared first on RG Magazines.

Alicia Tucker, the owner of the Tuck Shop in Southampton, breathes life into a vision that embodies the essence of homemade indulgences. Reflecting on her establishment’s ethos, she says: 

“The heart of our shop lies in the essence of homemade, organic, and small-batch delicacies created with love and care. We aim to be a haven for families, offering an all-encompassing experience that resonates with the warmth of cherished family kitchens.” 

Stepping into the Tuck Shop is akin to stepping back in time, where every delightful morsel evokes a sense of cherished familial traditions and authentic homemade goodness.

The time-honoured tradition of baking with loved ones encapsulates the heart of festive bonding for both children and adults. Ms Tucker emphasises the joy that comes with each knead of the dough and every stroke of cookie decoration, fostering an environment of shared excitement and togetherness that transcends generations. 

“Baking with my children in the shop has become a cherished tradition. I’ve learned so much from working with my mom at Island Cuisine Restaurant over the years. She is the best! “ 

Ms Tucker’s journey through the culinary world echoes a deep-rooted tradition that continues to blossom at the heart of the Tuck Shop.

Understanding the constraints of modern-day life, families face many challenges in finding time for communal baking. Nonetheless, the Tuck Shop offers a remedy, providing an array of options to facilitate the joyful tradition of creating sweet treats with loved ones. 

“Our dessert café caters to children of all ages,” she says. “The cookie decorating kits, in particular, have become a beloved activity for families during the holidays and beyond.” 

Ms Tucker’s sentiment is echoed by the resounding laughter and shared delight that fills the shop as families come together to immerse themselves in the joy of confectionary creativity.

Beyond the quest for delicious treats, Ms Tucker underscores the Tuck Shop’s commitment to children’s well-being. 

“We bake with the finest organic, natural, and locally sourced ingredients. Moreover, our emphasis on plant-based dyes ensures that every indulgence is not only a delight to the palate but also a nourishing experience that the body can readily embrace.” 

Drawing from her rich culinary background, Ms Tucker is a firm believer in the transformative power of quality ingredients, affirming that the best creations always stem from the finest elements.

The Tuck Shop extends its embrace to every child, regardless of dietary preferences or restrictions, offering an assortment of vegan and gluten-free options that embody the same spirit of delicious indulgence. 

Ms Tucker’s distinctive cream puffs encapsulate a harmonious blend of nostalgic favourites and contemporary delights, appealing to both seasoned connoisseurs and youthful palates. With a touch of tradition and a dash of innovation, the Tuck Shop weaves a tapestry of flavours that caters to every taste bud, encapsulating the essence of timeless indulgence. 

In the bustling fervour of the season, let us embrace the magical essence of togetherness. Whether it’s revelling in the warmth of a cherished family tradition, sampling sweet treats, or simply finding joy in the simple pleasures of the season, may every moment be a celebration of love and unity. 

The post Festive Treats for Kids appeared first on RG Magazines.

From every family’s take on the coveted Cassava pie, to Gosling’s Black Seal spiked eggnog and cakes, and ginger-laceded goodies, there are so many recipes that we long for and comfort us that bring our family together to bake, cook and enjoy them at a time when we can celebrate and spend time with loved ones. 

Whether you’re looking to add a delicious vintage Bermuda recipe to your holiday table or you’d like start your own Bermuda Christmas tradition, we searched through the archives to find some retro takes on the beloved holiday care of Betsy Ross and her popular Royal Gazette cooking column “Bermuda Kitchen Kapers” and her 1957 cookbook What’s Cooking in Bermuda, which details some nostalgic memories of how Christmas was celebrated in the past. 

CHRISTMAS EGG-NOG

People rush to the store as soon as there are sightings of that coveted green, red and white Dunkley’s Egg Nog container. However, if you’d like to try your hand at it, this classic punch-style recipe was featured in What’s Cooking in Bermuda and would be perfect to wow guests. However, we’ve switched out the suggestion for “Jamaican rum” to Gosling’s Black Seal because it really pairs perfectly, but any favourite dark rum will work.

• 12 egg yolks
• 1 cup granulated sugar
• 1 bottle Gosling’s Black Seal
• 12 egg whites
• 1 qt. heavy cream
• 1 qt. (approx.) milk
• Nutmeg
• Beat egg yolks until thick and light. Gradually beat in sugar. Slowly stir in rum. Cover; chill for at least 3 hours. Before serving, pour mixture into punch bowl and fold in whipped cream, egg whites beaten stiff and enough milk to thin as desired. Serve sprinkled with nutmeg in punch cups.

HEAVENLY HAM

This recipe and accompanying sauce pairings appeared in The Royal Gazette on December 14, 1952. The image of this pineapple and maraschino cherry ham sitting as the centrepiece of a holiday party will certainly create a retro vibe! 

Champagne Sauce 

• 1 cup pineapple juice 
• 1 small bottle ginger ale 
• 4 oz sherry 
• Mix all ingredients 
• Bring to a boil 
• Thicken with corn starch 

Baked Ham 

1. Simmer the ham for two hours or until tender in a large covered pot (When it is tender it will start to shrink at the knuckle). Take it off the stove and let it cool. 
2. Cut off the rind and place the ham in a roasting pan. Sprinkle about 1/4 cup of brown sugar over it. With a knife mark the fat in squares and stud each square with a clove. 
3. Mix one teaspoon mustard in one can orange juice and pour in the bottom of the roasting pan. This mixture is to be used to baste the ham. 
4. Bake the ham for about two hours in medium oven (350 degrees F) basting it often. 
5. After the ham is removed from the oven take out some of the cloves, pierce them through halved maraschino cherries, replace in an artistic arrangement on the ham. A little more elaborate arrangement could be to place pineapple slices on top with the berries and cloves through the centre. If this is done, pop the ham back into the oven for a few minutes to glaze the pineapple. Pineapple can also be used by grilling separately and serving on the same platter with the ham. Grilled peach halves filled with cranberry sauce lend a very colourful touch to the platter. There are a number of tasty and attractive ideas – use your imagination and give it full rein. 

The post Heirloom Recipes for Generations appeared first on RG Magazines.

At the heart of this quest, we found ourselves at Intrepid Restaurant at Hamilton Princess, where the renowned mixologist Dae Paynter, an artist of flavors, welcomed us with open arms. With a career spanning over two decades, Mr Paynter’s passion for mixology is not just a profession; it’s an artistic journey, painting each glass with a symphony of tastes and sensations that tantalize the senses and evoke a festive spirit. 

When asked about his inspirations for holiday flavors, Mr Paynter’s eyes sparkled with enthusiasm. 

“Pink Peppercorn, Christmas Cake, Chestnuts, and mint serve as some of my muses during the festive season,” he shared, highlighting his penchant for infusing traditional holiday essences with a contemporary twist, redefining the art of mixology with each unique creation. 

Mr Paynter’s commitment to inclusivity in the world of cocktails was evident as he elaborated on his approach to catering to non-alcoholic preferences. 

“Macerating fruits in sugar and vinegar to create shrubs adds a vibrant and tangy dimension to mocktails, ensuring that everyone can savor the essence of the holidays in a beautifully crafted glass,” he explained, emphasizing the importance of providing a diverse range of options to cater to all guests’ tastes and preferences. 

Embracing the holiday spirit as an integral part of his creative process, Mr Paynter delved into the magical realm of Christmas memories and cinematic inspirations. 

“From heartwarming Christmas movies to cherished moments with my great-great grandmother, each memory serves as an inspiration, guiding me to encapsulate the essence of the season in every sip,” he revealed, highlighting the intimate connection between the art of mixology and the cherished narratives that define the holiday season. 

In the spirit of the season, Mr Paynter unveiled three tantalizing cocktails crafted exclusively for the holidays. “Chestnuts Roasting,” a harmonious blend of nutmeg syrup, coco bitters, and bourbon, delights the senses with its aromatic allure, while “Xmas Story” weaves a tale of allspice infused vodka, cranberry juice, and sweet vermouth, adorned with a touch of nutmeg. The enchanting “Peppermentini,” an amalgamation of pepper-vanilla infused vodka, mint cream syrup, and vanilla mint foam, lures the taste buds with its refreshing essence, complemented by a sprig of rosemary. 

As the evening ended, Mr Paynter extended a heartfelt message to all those seeking to elevate their holiday celebrations with the essence of his crafted cocktails. 

“Let us weave a tapestry of positive memories through the flavors we cherish and the drinks we savor. May every sip serve as a testament to the joy and goodwill that define this magical season.” 

Mr Paynter’s exquisite blend of artistry and flavor capture the spirit of the season, offering a medley of crafted cocktails that beckon patrons into a world of festive enchantment. With each sip, the holiday spirit comes alive, infusing every moment with a touch of magic and a dash of cheer, creating a symphony of flavors that resonate long after the holiday season has come to an end. 

The post Seasonal Sips: Crafted cocktails for cozy evenings appeared first on RG Magazines.