bourbon

Midwinter Custard

As the wheel spins towards the winter solstice, I find myself craving the drinks of xmases past. Growing up, spiced eggnog was one of my favourite xmas drinks, especially if it had a good slug of rum or whiskey. Xmas is celebrated in summer down under, so a cool drink was the perfect tonic for the often warm weather typical for December.

As an Aussie Pagan, I celebrate the winter solstice in June, which in Melbourne is usually very cold. While I craved the creamy and boozy pleasures of an eggnog, I wasn’t too keen on sipping a chilled drink.

As I researched warm eggnog recipes, I discovered a drink called Southern Boiled Custard. Despite the name, the custard is not boiled but gently simmered and is usually served chilled like eggnog. While I loved the idea of drinking custard, I was still keen to find a warm drink for the winter solstice. After a bit more research I found a few recipes that suggested serving drinking custard warm!

I’ve added a good splash of bourbon to my recipe, making it a perfect festive drink for midwinter. 🙂

Warm Drinking Custard

Ingredients
2 eggs
1/4 cup sugar
pinch of sea salt
2 cups milk
1/4 teaspoon vanilla extract
60ml bourbon

Instructions
Whisk together the eggs, sugar and salt in a heatproof bowl.
Bring the milk to a simmer in a heavy-bottomed saucepan.
Slowly pour the hot milk mix into the egg mixture, whisking continually.
Pour the mixture back into the saucepan.
Whisk until the custard begins to thicken.
Remove from heat.
Whisk in the vanilla extract and bourbon.
Pour the custard into heatproof glasses or mugs.
(Makes two generous serves.)

Rusty’s International Red Panda Day

Saturday the 19th is International Red Panda Day. IRPD is held on the third Saturday in September each year and is a day to celebrate all things red panda! Zoos around the world join in the celebration with a mix of live and online activities. You can find out more about IRPD and heaps of other red panda stuff at the Red Panda Network.

This year I will be celebrating IRPD with a very special addition to my fluffy and felty family – Rusty the Red Panda. Rusty is a famous escape artist red panda who escaped from the Smithsonian National Zoo in 2013. Luckily he was found safe and sound. You can read about his adventure in this Washington Post article.

It is no surprise that such an infamous red panda would make his way into Anne Belov’s The Panda Chronicles. Rusty has appeared in a number of her cartoons and is portrayed as a red panda activist. When Anne starting making felty versions of her Chronicles characters, she included Rusty and his famous protest signs. I think he is the perfect embodiment of IRPD!

Rusty is looking forward to celebrating IRPD with his new mate Kevin the Scorched Koala, another Chronicles critter who has emigrated Down Under. You can read Kevin’s story in A Tale Of A Felted Koala.

Naturally I wanted to make a special recipe for my new felty friend. Rusty’s name brought back memories of one of my favourite drinks – the Rusty Nail, which is made by mixing Scotch whisky with Drambuie, a honey and herb infused whisky liqueur. While researching the Rusty Nail I came across a variation which substitutes bourbon for the Scotch whisky and is called a Rusty Bob. I laughed as Bob T. Panda is one of the key characters in The Panda Chronicles! I was going to make both Rusty Nails and Rusty Bobs but then made a giant leap and turned these delicious cocktails into a rich and creamy dessert I call a Rusty Bob Cranachan. 

Cranachan is a Scottish dessert that is a delicious mix of raspberries, cream, honey, oats and Scotch whisky. Drambuie is sometimes added as a sweet optional extra. My version definitely includes Drambuie but, in the tradition of a Rusty Bob, substitutes the Scotch whisky with bourbon. Purists will be shocked, but I’ve always liked to cook on the wild side!

Rusty Bob Cranachan

Ingredients
(serves two)
1 tablespoon oatmeal
125g raspberries
3/4 cup double cream
1 tablespoon bourbon
1/2 tablespoon Drambuie
1 teaspoon honey

Instructions
Toast the oats in a frying pan over medium heat. Toss occasionally, being careful not to burn them, until they just start to brown and smell nutty, then remove from the pan and set aside.
Whisk together the cream, whiskey and Drambuie until just firm.
Fold in the oatmeal.
Put a few raspberries aside for serving and fold the remaining raspberries into the cream, being careful not to over-whip the cream.
Place in serving glasses or bowls.
Refrigerate for one hour or until chilled.
Top with reserved raspberries and drizzle with honey. 

Happy International Red Panda Day!