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Christmas Recipes (3)
by Brenda Arnold
Eggnog By: Brenda Arnold
- 4 egg yolks
- 1 (5 ounce) can sweetened condensed milk
- 1 tablespoon white sugar
- 1 teaspoon vanilla extract
- 4 1/2 cups milk
- 4 egg whites
- 1 fluid ounce rum
- 1/4 teaspoon ground nutmeg
In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

By: Brenda Arnold
- 1/2 oz. Peppermint Schnapps
- 1 oz. Vodka
- 1 oz club soda
- 1 piece (Mini candy cane) Candy
Shake ingredients in a cocktail shaker with ice. Strain into glass. Place a candy cane in the glass. It will turn the drink pink and adds to the flavor.

Candied Cranberries
By: Brenda Arnold
- 1 bag cranberries
- 2 cups sugar, plus extra for dusting
- 2 cups water
Mix the sugar and water in a small saucepan over medium heat, stirring until the sugar is completely dissolved and the liquid is clear and boiling. Remove the pan from the heat and let the liquid cool until a single berry dropped into it doesn't burst. (If you have a candy thermometer, it will read about 170 degrees.) Pour the cranberries into the sugar water, stirring to coat, then weight the berries down with a plate or small lid. Let them sit submerged until cool, or even overnight. With a slotted spoon, remove the cranberries and set them on a cookie tray or sheet of wax paper until they are no longer dripping wet. Before they dry completely, sprinkle the berries liberally with sugar, tossing to coat. Let them dry completely. Candied cranberries will last for about a week on the counter.

Roasted Goose with Port Wine Cherry Sauce
By: Brenda Arnold
- 1 (10 pound) whole goose
- sea salt to taste
- 1/2 orange
- 1/2 lemon
- 1/2 Granny Smith apple
- 2 tablespoons goose fat
- 1 (10 pound) whole goose
- 1 cup cherries, pitted and halved
- 1 cup port wine
- 1 1/2 teaspoons grated fresh ginger root
- 1/4 cup thinly sliced green onion
- 1 tablespoon white sugar
- 1 1/2 teaspoons soy sauce
- 1/1/2 cup chicken stock
Preheat an oven to 350 degrees F (175 degrees C).
Use a fork to prick the goose all over. Do not go into the meat, just through the skin. Season inside and out with sea salt, stuff with the orange, lemon, and apple; tie the wings behind the bird with cooking twine. Place breast-side-down into a roasting pan, and fill with 1/2-inch of water. Bake in the preheated oven for 45 minutes, then remove from the oven. Turn the goose breast-side-up, and prick the skin with a fork again. Add water to the pan to bring the level back up to 1/2-inch. Return the goose to the oven, and cook until an instant-read thermometer inserted into the thickest part of the thigh, near the bone reads 170 degrees F (75 degrees C), about 2 hours. Remove from the oven, and cover loosely with aluminum foil to rest.

Spoon 2 tablespoons of goose fat from the roasting pan into a small saucepan, and heat over medium heat. Stir in the cherries and cook until the cherries have softened and begun to release their juice, about 10 minutes. Stir in the port wine, and bring to a boil over high heat. Boil for 2 minutes, then stir in the ginger, green onion, sugar, soy sauce, and chicken stock. Return to a boil, then reduce heat to medium, and simmer until the sauce has reduced by half, or to your desired consistency, about 10 minutes. Serve the sauce alongside the goose.
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