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Eggnog Fudge
Here ya go.
3 cups white sugar
3/4 stick of butter, cut into pieces
3/4 cup eggnog
Pinch of salt
Big dash of nutmeg
2 tablespoons honey
1/2 cup each of candied red and green cherries
1/2 cup chopped pecans
In a 3 quart pot, stir together first 6 ingredients over medium high heat. Bring to a boil that cannot be stirred down and cook to a softball stage. At this point add in cherries and pecans. Remove from heat and beat the heck out of it. When the fudge begins to loose its luster and some of it begins to crystallize on the sides of the pot, pour into an 8×8 pan lined with parchment and spritzed with cooking spray. Cool and cut into squares. This fudge is rich and creamy. Serve, of course, on a pretty dish.
Christmas Blessings from the Exile’s Kitchen
Feminine and Genteel
Every year I am gobsmacked by the camellias growing in my farmhouse gardens. Frilly, bright, small. medium and large, they remind me of the dresses of girls ready for cotillion.
During the spring and summer, I fret over seed selection and getting the ground ready, then tending plants so I can get bouquets to market. These camellia arrangements come with none of the toil. It’s as if God says, “Here, Daughter, rest and enjoy.”
In a world explosively bitter and cold, not unlike this time of year, these flowers remind me that there is beauty in simple things if we would only look. They also remind us to be gentle, kind to each other.
My walk netted a bodacious bouquet.
Blessings from the Exile’s Kitchen at Flowers Proper.
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