The holidays are almost here and with them all the delicious holiday foods and flavors. This is my favorite time of the year because it’s a time to share with family. When I was a girl I used to help my nana Maria meke Christmas cookies and in high school I would spend days making cookies with her and and giving them as a gift to my family and friends. My mom never cooked and the only time I went in the kitchen would be when my nana came to our house to the Christmas cookies once a year, so now as soon as I feel the holidays approaching I just want to get in the kitchen and start cooking.
It’s funny but I could not cook anything except Christmas cookies until I was around 30. No one ever taught me to cook and by the time I was 25 I was just scared of the kitchen, specially after I set it on fire the first time I tried to cook a nice dinner for my boyfriend, yes I’m serious we even had to use the fire extinguisher . So now I feel like I have to make up for lost time and I specially enjoy experimenting and mixing my favorite ingredients to create new dishes.
Eggnog Arroz Con Leche & Cranberry Parfaits
- FOR EGGNOG ARROZ CON LECHE
- 1 cup long-grain white rice
- 2 cinnamon sticks
- 1 tablespoon lemon zest
- 3 whole cloves
- 3 cups water
- 1 egg
- 3 cups eggnog
- 1 12-ounce can sweetened condensed milk
- 1 tablespoon vanilla extract
- FOR CRANBERRY SAUCE
- 3/4 cups of water
- 1/4 cup of Grand Marnier Liquor
- 1 cup of sugar
- 1 12 onz bag of fresh cranberries
- 1/2 a teaspoon of fresh orange rind
- FOR GARNISH
- whipped cream
- mint leaves and fresh cranberries
Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour.
After soaking, bring the rice mixture to a boil on high heat, uncovered.
When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated.
While rice is cooking, beat the egg in a bowl. Add the eggnog and stir beating until frothy.
Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes.
Let cool uncovered.
Sprinkle with nutmeg.
While the eggnog arroz con leche is cooling pour water, grand marnier and sugar in a medium sauce pan.
Bring to a boil and stirring until sugar dissolves.
Add cranberries and lower heat.
Let them simmer for 10-15 minutes until cranberries have popped.
Remove from heat, add orange rind and stir.
Once both the Eggnog Arroz con Leche and the cranberry sauce have cooled completely layer ingredients in desired serving dishes as follows: cranberry sauce, eggnog arroz con leche, whipped cream.
Garnish with mint leaves and fresh cranberries.
This time I am blending flavors and cultures by bringing together arroz con leche and eggnog for a Eggnog Arroz con Leche or should we call it Arroz con Eggnog? The Eggnog Arroz con Leche came out pretty sweet so to balance off the sweetness a bit and make it more festive I layered it with home made cranberry sauce and the result was a dessert that is fit for any Holiday celebration.
To make the cranberry sauce at home I used a basic recipe but replaced 1/4 cup of water for Grand Marnier orange liquor. For a basic home made cranberry sauce simply mix 1 cup water and 1 cup sugar in a sauce pan. On medium heat heat water stirring until sugar dissolves. Add one bag of fresh cranberries and let boil on medium heat for 10-12 minutes until cranberries pop. Remove from heat and let stand to thicken. You can also use canned whole berry cranberry sauce to make this easier.
I will be making these for Christmas dinner for sure! So tell me what will you be making for Christmas dinner?
You can check some of my other holiday recipes on my Pinterest board below. I’m sure you will find something you like!