Holiday Treats to Impress
When planning a holiday menu, two of the most important elements to consider are cocktails and dessert, of course. Consider a twist on two seasonal staples: eggnog and pie. With a little extra effort, and a pinch of pizzazz, these holiday treats go from mainstream to memorable.
A prominent ingredient in both recipes, raw eggs are safe to use thanks to Safest Choice Pasteurized Eggs. Undergoing an all-natural warm water pasteurization process, the risk of salmonella is eliminated inside the shell, making the eggs the ideal choice for raw and gently cooked consumption.
Elevate your eggnog
Classic eggnog receives a makeover in the delightfully indulgent Caramel Apple Pie Eggnog cocktail. With the sweetness of apple pie filling and the smooth taste of homemade eggnog, the addition of dark spiced rum creates a rich, full-bodied flavor for a satisfying adult dessert drink. For younger guests, simply omit the rum for a sophisticated, yet fun, alternative to the average “kiddy drink.”
Oh my, what a pie
A holiday showstopper, treat your guests to Chocolate Peppermint Pie. Featuring a blend of white and semisweet or dark chocolate chips, crushed peppermint candy and whipped cream, the flavors and textures harmoniously combine to create a truly decadent dessert. Use a knife to make decorative chocolate swirls on the pie’s top layer, and you have your very own masterpiece.
During the holidays, and all year round, look for the red circle “P” on the shell to ensure you are making the Safest Choice every time. Remember, pasteurized equals peace of mind.
For more recipes for all seasons and occasions, visit www.safeeggs.com.
Chocolate Peppermint Pie
- 8 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- 3 Safest Choice Pasteurized Eggs
- 1 cup white chocolate chips, melted and cooled
- 1 cup whipped cream
- 1/2 cup crushed peppermint candy (about 20 candy rounds)
- 1 (9-inch) pie crust
- 1/2 cup semisweet or dark chocolate chips, melted and cooled slightly
- Place cream cheese and confectioners’ sugar in large bowl. Beat with electric mixer on low speed to combine. Increase speed to high; beat until smooth, scraping bowl as necessary. Add eggs one at a time, beating well after each addition.
- Remove 1/2 cup cream cheese mixture; set aside. Add white chocolate to remaining mixture; beat on medium to combine. Fold in whipped cream. Gently stir in peppermint. Pour into pie crust. Refrigerate 15 minutes.
- Meanwhile, stir semisweet chocolate into reserved 1/2 cup cream cheese mixture. Remove pie from refrigerator. Slowly pour chocolate mixture over pie. Spread to cover pie, or use knife to swirl chocolate. Freeze, covered, about 6 hours or until firm.
Caramel Apple Pie Eggnog
- 4 Safest Choice Pasteurized Eggs
- 1 can (21 ounces) apple pie filling
- 1 1/2 cups milk
- 1 teaspoon apple or pumpkin pie spice
- 10 tablespoons whipped cream
- 5 teaspoons caramel ice cream topping, divided
- Apple or pumpkin pie spice (optional topping)
- In blender container, combine eggs and apple pie filling. Blend on high speed until very smooth, scraping container as needed. Add milk and apple pie spice. Blend on high speed until smooth.
- Top each serving with 1 tablespoon whipped cream and 1/2 teaspoon caramel topping. Sprinkle with additional apple pie spice, if desired.