Yuldtide Sugar and Spice
E-Mail to a Friend Print Article Comment Smaller Larger Share on Facebook
Eggnog and oliebollen
Eggnog and oliebollen
Looking for lighter, yet still delicious holiday recipes? The cream in this eggnog is replaced with almond and coconut milk. Oliebollen are small doughnuts that aren't too sweet and, when fried properly, will not take
on too much oil. With the flavours of our grandmothers' kitchens and healthier ingredients, we will enjoy a very festive season.

Amaretto Eggnog
4 large eggs
125 mL (1/2 cup) sugar
500 mL (2 cups) almond milk
160 mL (1-1/4 cups) full fat coconut milk (not light)
180 mL (3/4 cup) rum
125 mL (1/2 cup) amaretto
Separate eggs.
Whisk together yolks, sugar, almond milk, coconut milk, rum and amaretto.
Let eggnog sit in the fridge for at least 2 hours.
Right before serving, whip egg whites and fold into the eggnog, making sure there are no lumps.
Pour into small cups and top with freshly grated cinnamon and nutmeg.

Apple Oliebollen
11 mL (2-1/4 tsp) yeast
60 mL (1/4 cup) warm water
2 mL (1/2 tsp) sugar
2 eggs
125 mL (1/2 cup) sugar
22 mL (1-1/2 tbsp) melted butter
375 mL (1-1/2 cups) warm milk
810 mL (3-1/4) cups flour
2 mL (1/2 tsp) cinnamon
5 mL (1 tsp) salt, sea salt or smoked sea salt
250 mL (1 cup) apples, 1/2-cm (1/4-inch) dice
125 mL (1/2 cup) currants
750 mL (3 cups) vegetable oil
250 mL (1 cup) sugar
10 mL (2 tsp) cinnamon
2 mL (1/2 tsp) salt, sea salt or smoked sea salt
Mix together yeast, warm water and 2 mL (1/2 tsp) sugar in a small bowl until yeast activates and rises. Set aside.
In a separate bowl, beat eggs, 250 mL (1 cup) sugar and melted butter. Add warm milk and yeast mixture and stir until combined.
Gradually add flour until completely mixed. Add cinnamon, salt, apples and currants. Mix until combined. Cover dough with a clean towel.
Preheat oven to 170 Fahrenheit. Turn off oven and open door to let a little heat escape. Place dough in the oven, until it has risen (doubled in size), about 2 hours.
Combine topping ingredients in a shallow dish.
Heat vegetable oil in a deep saucepan, Dutch oven or deep fryer to 350 Fahrenheit. Drop the dough by tablespoons into hot oil, turn when browned on one side and finish cooking. When both sides are browned, remove the oliebollen and place on paper towel to drain. It is important to keep the size of the oliebollen smaller—this allows the inside to cook all the way through.
Roll hot oliebollen in topping, then eat!


Be the first to comment on this story!