TIMELESSTREATS

Food trends come and go, but these goodies from our recipe archives will always be in style.

BY THETEST KITCHEN

Classic Eggnog

Hands-on time: 20 minutes Total time: 3 hours Makes: 16 servings (about 12 cups)

This recipe from our Holiday Celebrations 2009 special issue is a deliciously creamy, boozy toast to the new year. For a booze-free version, simply use milk instead of the spirits.

16 egg yolks 1⅓ cups icing sugar 3¾ cups milk 3 cups whipping cream (35%) ½ tsp vanilla 1½ cups bourbon, dark rum, brandy or milk ¼ tsp grated nutmeg

In large heavy-bottomed saucepan, whisk egg yolks with icing sugar until smooth. Whisk in milk and ½ cup of the cream; cook over medium heat, stirring, until thick enough to coat back of spoon, 8 to 10 minutes (do not boil). Remove from heat.

Stir in ¾ cup of the remaining cream and the vanilla; strain through fine-mesh sieve into bowl. Cover surface directly with plastic wrap; refrigerate until chilled, about 30 minutes. Whisk in bourbon; cover and refrigerate for 2 hours. Transfer to punch bowl. In separate bowl, beat remaining cream until slightly thickened; fold into eggnog. Sprinkle with nutmeg.

PER SERVING: about 321 cal, 6 g pro, 22 g total fat (12 g sat. fat), 14 g carb, 0 g fibre, 265 mg chol, 47 mg sodium, 141 mg potassium. % RDI: 11% calcium, 5% iron, 2% vit A, 14% folate.

HOW-TO VIDEO Watch how to make ourClassicEggnog at canadianliving.com/ classiceggnog.

PHOTOGRAPHY, RONALD TSANG. FOOD STYLING, CHRISTOPHERST. ONGE. PROP STYLING, ALANNADAVEY

TESTED TILL PERFECT

Sponge toffee

Hands-on time: 25 minutes Total time: 3½ hours Makes: about 48 pieces

It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.

2½ cups granulated sugar ⅔ cup white corn syrup 4 tsp baking soda 2 tsp vanilla

In large saucepan, bring sugar, corn syrup and ⅓ cupwater to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.

Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix. Pour into greased parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1½-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)

PER PIECE: about 53 cal, 0 g pro, 0 g total fat (0 g sat. fat), 14 g carb (0 g dietary fibre), 0 mg chol, 111 mg sodium, 0 mg potassium.

White Chocolate and Coconut Truffles

Hands-on time: 45 minutes Total time: 5¾ hours Makes: about 32 truffles

Chewy toasted coconut plays off creamy, coconut-scented white chocolate in these decadent truffles from our Holiday Best 2002 special issue. Resembling tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.

Truffles:

375 g white chocolate (about 13¼ oz), finely chopped ⅓ cup whipping cream (35%) ¼ cup butter, cubed 1 tbsp vanilla ½ tsp coconut extract

Coating:

250 g white chocolate (about 8¾ oz), chopped 1½ cups sweetened shredded coconut, toasted

Truffles: In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until almost melted. Remove from heat.

Meanwhile, in saucepan, heat cream with butter, stirring, just until butter is melted and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets, gently rolling to form perfect rounds. Freeze until hard, about 1 hour. (Makeahead: Cover loosely with plastic wrap and freeze for up to 1 day.) Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring, until smooth. Remove from heat; let cool slightly. Working with 1 sheet of truffles and using 2 forks, dip each truffle into chocolate, tapping forks on edge of bowl to remove excess; roll in coconut. Return to baking sheet. Repeat with remaining chocolate, truffles and coconut. Refrigerate until coating is hardened, about 2 hours. (Makeahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.)

PER TRUFFLE: about 133 cal, 1 g pro, 9 g total fat (6 g sat. fat), 12 g carb, trace fibre, 11 mg chol, 42 mg sodium. % RDI: 3% calcium, 1% iron, 2% vit A, 1% folate.

Fibre-Rich Chili Recipe

Ingredients

1 lb lean ground beef 1 large onion 2 medium green peppers 1 can tomatoes 1 can tomato sauce 4 tsp chili powder 1/4 tsp garlic powder 1/4 tsp salt 1/8 tsp pepper 1 can red kidney beans 1 cup All-Bran Buds* or All-Bran Original* cereal

Directions

In a large, heavy saucepan, cook beef with onion and green pepper until meat is brown, stirring frequently. Drain off any fat. Break tomatoes into chunks and add to saucepan. Stir in tomato sauce, chili powder, garlic powder, salt and pepper until well mixed. Stir in beans and bring to a boil. Reduce heat and simmer uncovered for 40 minutes, stirring occasionally. Stir in All-Bran Buds* or All-Bran Original* cereal and cook for 10 minutes longer, stirring frequently.

These recipes first appeared in our holiday 2002 and 2009 special issues.