Christmas party | the chef mimi blog

In August, a bunch of us partiers got together at a friend’s house. I kid about the partying, cause we’re not exactly dance floor type folk at our age. It was more about wandering around our friend’s beautiful garden talking flowers while the guys played horseshoes.

Being August, it was hot. To help cool us off, our hostess prepared a specialty drink, which she always does, often with some new flavored vodka, or something muddled… it’s always really inspired.

This time, I was hesitant. The drink was a bourbon slush. I can hardly stand the smell of bourbon (or any brown liquor for that matter) let alone the taste.

But, I did want to taste it, out of courtesy at least. And, it was good! To serve, Sheila was scooping the bourbon slush out of a plastic container and placing the granita-looking mixture in copper mugs.

So while we walked around and discussed gardening, cause we’re that hip, we slurped away on our slushes. They were such delicious and refreshing. Like a grown-up version of an Icee!

Sheila offered ginger ale and club soda if you wanted to top off the bourbon slush, but I enjoyed the slush as is because it was so hot outside.

According to Sheila, a bourbon slush is not something new. In fact, could it be called vintage? Perhaps like an Old Fashioned? Supposedly, it was a popular drink way back when, often served at holiday parties.

At Christmas time, I decided to make bourbon slushes. When I though about something bubbly to add, based on the fact that there are citrus flavors in a bourbon slush, you can bet I reached for Fresca as my mixer!

So here’s the recipe that our dear friend Sheila uses.

Bourbon Slush
printable recipe below

1 – 12 ounce can frozen orange juice
2 – 12 ounce cans frozen lemonade
7 cups water
3/4 cup white sugar
2 cups strong tea, decaffeinated
2 cups bourbon, nothing fancy
Fresca, optional

Set frozen juices out for a while until they soften a bit. Then mix all of the ingredients together except the Fresca.

Put in freezer in Tupperware-type container with a lid. Place in the freezer overnight.

To serve, use an ice cream scoop or spoon and place in cold-proof cups!

If desired, top with Fresca. This was actually a great combination!

Well, believe it or not, these are just as good at Christmas time!

I served the slush with panetonne, but it would work just as well with a cheese and charcuterie platter, or a bratwurst.

These aren’t strong drinks, so bourbon lovers could add another splash.

Thanks, Sheila!

Bourbon slush

1 – 12 ounce can frozen orange juice
2 – 12 ounce cans frozen lemonade
7 cups water
3/4 cup white sugar
2 cups strong tea, de caffeinated
2 cups bourbon, nothing fancy
Fresca, optional

Set frozen juices out for a while until they soften a bit.
Then mix all of the ingredients together except the Fresca.
Put in freezer in Tupperware-type container with a lid.
Place in the freezer, stirring occasionally.
To serve, use an ice cream scoop and place in cold-proof cups!
If desired, top with Fresca.

Figgy Jam! Just the name alone conjures Christmas spirit! And it’s December – time to plan cheese pairings!

Personally, I think a jam, paste, or curd is a wonderful addition to a cheese platter, because it enhances the cheese. This one has a little savory component to it, but it’s not a chutney. And, it’s really not a jam, because it’s not that sweet.

Just as the Spaniards are so good at pairing their beloved Manchego with quince paste, I make my figgy “jam” to pair with cheeses like Chèvre, Brie, and my favorite stinky cheese of all time – the famous Époisses from the Burgundy region of France.

I love dried figs, but I have to admit something. When I eat a dense fig jam, it can sometimes feel like I’m chewing sand because of the seeds. So to the figs, I added dates and dried cranberries. That way, I will have the figgy flavor, but not so many seeds.

And the cranberries provide a more scarlet color, which fits the holidays.
So here’s what I did:

Figgy Jam

1 pound dried fruit – chopped figs, chopped dates, and dried cranberries
1 apple, peeled, cored, finely diced
¾ cup fresh orange juice
¼ cup ruby Port
2 tablespoons red wine vinegar
2 shallots, finely diced
1/3 cup brown sugar
1 cinnamon stick

On a scale, weigh out the fruit you’re using – in this case, figs, dates, and dried cranberries.

Place all of the ingredients in a pot including the cinnamon stick.

Cook the mixture with the lid on for about 30 minutes over medium-low heat, stirring often.

Pretty much all of the liquid will have been absorbed; you want the dried fruit hydrated, but also have a little liquid left over in order to process the jam.

Let the mixture cool. Remove the cinnamon stick, then put the mixture in a food processor. Pulse, scrape, pulse, scape, and continue, using a little more orange juice if necessary. I don’t make a paste – I prefer to have a little texture.