Chrismas is Coming...

One of the best parts of the holidays is all the delicious food.  With Christmas quickly approaching, I decided to make a post inspired by the flavors of the holidays.
Drink...

Eggnog Martini
*recipe from Single Minded Women
In theory, this drink should be good.  However, it was not the best.  After drinking it, Doug said, "I think I need to drink something else to get that taste out of my mouth."  That's never a good thing.  However, I would try making this drink again, because I think many of the things that made it bad were my fault.  
For one, the vodka was too strong (and I didn't have vanilla vodka so I used regular.  I think vanilla would be better), so I would put in much less, or maybe even none at all.  Secondly, in the midst of my recent health kick, I decided to buy light eggnog.  I do not recommend buying light eggnog.  It's one of those things that you just get regular, or don't get any at all.  If you change those couple things, I think it could be a good drink.
Ingredients:

• 2 1/2 oz eggnog
• 1 oz vanilla vodka
• 3/4 oz amaretto
• ground nutmeg

Directions:

1. Place all ingredients except nutmeg in a shaker over ice.
2. Shake, strain, and pour into a martini glass.
3. Sprinkle a little nutmeg on top.

Dinner...

Sweet Potato Gnocchi with Brown Butter Sage Sauce
*recipe from: AidaMollenkamp
Sage is an herb whose flavor always reminds me of holidays.  It has such a warm, delicious taste which goes perfectly with the soft pillows of sweet potato gnocchi.  I cheated and bought frozen gnocchi, but I'll give the recipe for homemade just in case you're feeling ambitious.  
Ingredients: 

For the gnocchi:

• 1 1/2 pounds sweet potatoes (yams), halved lengthwise
• 1/2 pound Russet potatoes, halved lengthwise
• 1 tablespoon olive oil
• Kosher Salt and Freshly Ground Black Pepper
• 1/4 cup finely grated Parmigiano-Reggiano cheese
• 1 egg, lightly beaten
• 3 tablespoons honey
• 2 teaspoons kosher salt
• 1 1/2 to 2 cups all purpose or white whole wheat flour

For the sauce:

• 4 tablespoons unsalted butter
• 12 to 15 fresh sage leaves
• 2 shallots, quartered and thinly sliced
• 3 tablespoons balsamic vinegar
• Freshly shaved parmesan, for garnish
• Freshly ground black pepper, for garnish

Directions: 

For the gnocchi:

*Tip - Gnocchi can be made through this step up to 1 month ahead. To store, place on a flat surface and freeze until frozen through. Transfer to an airtight container and keep frozen up to 1 month before using.   

1.  Heat an oven to 425°F and arrange a rack in the middle. Drizzle potatoes with olive oil, season with a few good pinches of salt and a few cranks of pepper, place on a rimmed baking sheet, cut-side down, and roast until fork tender, about 30 minutes. Set aside until cool enough to handle. 

2.  Scoop flesh out of skins then pass flesh through a potato ricer (or mash with back of a fork) and stir in cheese, egg, honey, and sat. Mix in flour, about 1/2 cup at a time, until soft dough forms. Taste and add additional salt, as needed. You’ve added flour when you touch the back of the dough and it is damp but not sticking to you hand. 

3.  Turn dough out onto floured surface and shape into a square. Divide into 16 equal pieces. Rolling between palms and floured work surface, form each piece into a rope (about 1/2 inch in diameter), sprinkling with flour as needed if sticky. However, don’t add too much additional flour as too much will make for heavy gnocchi. Cut each rope into 1/2 -inch pieces. Stop here or, as desired, use your thumb, roll each piece down over tines of a fork to indent. 

4.  Bring large pot of heavily salted water to a slow boil over medium-high heat. Working in batches, simmer gnocchi until tender, about 5 minutes. Using a slotted spoon or spider, transfer gnocchi to clean rimmed baking sheet. Reserve 1/2 cups of pasta cooking water and drain the rest.

* Tip - The gnocchi can be made 4 hours ahead — let stand at room temperature then dip in simmering water until heated through.

For the sauce:

This is enough sauce for half of the gnocchi. If you want to cook off all the gnocchi, go ahead and double the recipe.

1. In a large frying pan, melt the butter over medium heat. Once it foams, add sage and cook until crisp and fragrant. Remove sage to a plate and return frying pan to stove. Add shallot and, watching it carefully and stirring often, allow the milk solids begin to brown and the butter becomes fragrant and nutty. Scrape along the bottom to prevent the solids from sticking and burning.
2. When the butter is brown, immediately remove from heat, and carefully stir in the vinegar (it may sting your eyes). Stir in pasta and 1/2 cup of the reserved pasta water, return to heat, and cook until just coated in the sauce. Add a lot of freshly ground black pepper, taste for seasoning and finish with additional pasta water, salt, black pepper, the crisp sage, and freshly shaved parmesan.

Dessert...

Pistachio Cranberry Cookies
*recipe from: The Girl Who Ate Everything
I love pistachios.  Pistachio nuts, pistachio ice cream, pistachio pudding, and now pistachio cookies can be added to my list of favorites.  As a bonus, these cookies use a mix as a base, so they are super easy to make.  The combination of the light green color cookie dough (they look greener in real life than they do in my photo) and the red cranberries make them look extra Chistmasy.  
Ingredients:

• 1 (1 lb 1.5 ounce) pouch Betty Crocker Sugar Cookie Mix
• 1 box (4 serving size) pistachio instant pudding and pie filling mix
• 1/4 cup flour
• 1/2 cup butter, melted
• 2 eggs
• 1 cup dry roasted salted pistachio nuts, chopped
• 1/2 cup dried cranberries, chopped

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl stir cookie mix, pudding, and flour. Add melted butter and eggs and stir until incorporated.
3. Add pistachios and cranberries and mix well.
4. Drop by rounded spoonfuls onto a parchment lined cookie sheet and slightly flatten with fingertips.
5. Bake for 8-10 minutes. The only way you can ruin these cookies is to overbake them! If you bake them too long you will lose the soft texture and they won’t be as green. They will not look done but take them out and let them sit on the pan for about 2 minutes. Trust me.
6. Cool on a wire rack. Store in an airtight container. Makes about 2 dozen cookies.