As you open presents or settle down with family to watch one of your favorite holiday movies, you might be looking for some quick and easy snacks to eat, drink and enjoy. Here, Zane Holmquist, executive chef at The Stein Eriksen Lodge shares his recipes for peanut butter and jelly hot chocolate, candy cane kettle corn and more.
Peanut butter and jelly hot chocolate
Makes 6-8 cups
- 2 cups heavy cream
- 3 Tbsp raspberry or strawberry jam
Pour well chilled cream into large bowl. Add jam to the bowl. Whip with wire whisk for 2-3 minutes until you get medium peak cream. Refrigerate until hot chocolate is ready.
- 3 cups milk
- 3 cups half & half (you can substitute milk)
- 3/4 cup unsweetened cocoa powder
- 1/3 cup sugar
- 1/4 cup milk chocolate chips
- 3 Tbsp creamy peanut butter
- Pinch of Kosher salt
In a bowl, place cocoa powder, sugar, chocolate chips, peanut butter and salt and set aside.
Pour milk and half & half in a thick bottom pan over medium heat. Heat mixture until 190 degrees, just below a boil. Be careful not to scald the milk. Whisk mixture frequently as it heats up.
When milk has reached 190 degrees, pour over mixture in the bowl and whisk until smooth, approximately 2 minutes.
Ladle hot chocolate into you favorite mugs and top with previously prepare whipped cream.
Candy cane kettle corn
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1 Tbsp butter
- 1/2 cup popcorn kernels
- 3/4 cup fine crushed candy canes
- Pinch of popcorn salt
- 8-10 quart saucepan with lid
- Large paper bag
Heat oil on medium high heat in a thick bottom 8-10 quart pan until it begins to shimmer. Be careful not to overheat the oil.
Add the butter and sugar to the pan and stir with a wooden spoon until melted. Do not overheat at this point.
Add the popcorn kernels and place the lid on the pan. Shake vigorously as the popcorn begins to pop which should take 2-3 minutes. It will take about another minute to pop most of the kernels.
As the popping slows down, remove from the heat and continue to shake the pan. Open the pan and pour in crushed candy cane and a pinch of salt.
Pour popcorn into a paper bag and shake vigorously until the popcorn is well mixed. Open the bag, pour into a bowl and serve.
For a variation; add a half cup of white chocolate chips to the bag when mixing.
Makes 4 cocktails
- 32 ounces apple cider (fresh pressed)
- 8 ounces Utah's High West Double Rye or other Bourbon or Rye (21+)
- 1 Honeycrisp Apple cut into wedges
- 4 lemon twists
Heat cider to 180 degrees, do not boil. Let cool for a few minutes and add Rye or Bourbon.
Add two Honey crisp apple wedges and a lemon twist to your favorite mug. Pour cider mixture over garnish. Serve warm by a fire.
Smoky honey almonds
- 2 cups whole, raw California or Spanish almonds
- 1/4 cup honey
- 2 Tbsp olive oil
- 2 Tbsp butter
- Tbsp smoked sea salt
Preheat oven to 350.
Place almonds in a bowl. Heat olive oil and butter in a small sauté pan until butter is melted. Add honey and smoked salt to the pan. Pour oil mixture over almonds and toss.
Spread almonds on sheet pan and bake in the oven for 10-12 minutes. You'll want to stir them 2-3 times as the honey caramelizes.
When the almonds are toasted, remove them from the oven and put them back in the bowl. Toss the nuts until the almonds have cooled. This will prevent them from sticking together.
If stored in an airtight container, almonds can be kept for about 2 weeks.
Pumpkin pie milkshake
Makes two 20 ounce shakes
- 4 large scoops of quality vanilla ice cream
- 4 cups of whole milk
- 3 slices of pumpkin pie
- whipped cream
- Dash of cinnamon
- 2 malt/milk shake glasses, 20oz.
- 2 straws
- 4oz. of Utah's High West Double Rye or other Bourbon or Rye (21+)
Place all ingredients, except the whipped cream, together in a blender. Puree until smooth with a milk shake constancy.
Pour the shake into a frozen 20 ounce malt/milk shake glass, garnish with whipped cream and a dash of cinnamon
Please make this shake without any alcohol for those less than 21 years of age.