Houseboat Magazine

November/December 2018

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WWW.HOUSEBOATMAGAZINE.COM NOVEMBER | DECEMBER 2018 39 n Drink: Amazingly Good Eggnog Recipe by NATALIESMOM Ingredients: 4 cups milk 5 whole cloves 1/2 teaspoon vanilla extract 1 teaspoon ground cinnamon 12 egg yolks 1 1/2 cups sugar 2 1/2 cups light rum 4 cups light cream 2 teaspoons vanilla extract 1/2 teaspoon ground nutmeg Directions: Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil. In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour. Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving. n Appetizer: Crab and Artichoke Tarts Recipe by Zannie Ingredients: 10 ounces lump crabmeat 6 ounces canned artichoke hearts, drained and chopped 1 red bell pepper, finely chopped 1/4 cup cream cheese, softened 1/4 cup grated Parmesan cheese 3 green onions, finely chopped 3 tablespoons all-purpose flour 1 pinch garlic powder, or to taste Ground black pepper to taste 8 (4 inch) frozen tart shells, thawed Directions: Preheat oven to 325 degrees F (165 degrees C). Combine crabmeat, artichoke hearts, red bell pepper, cream cheese, Parmesan cheese, green onions, flour, garlic powder, and black pepper together in a bowl. Spoon crabmeat mixture evenly into tart shells. Place filled shells on a baking sheet. Bake in preheated oven until tart is golden and filling is bubbling, 45 minutes to 1 hour. n Dinner: Apricot Brown Sugar Ham Recipe by ROZ21 Ingredients: 1 (10 pound) fully-cooked spiral cut ham 2/3 cup brown sugar 1/3 cup apricot jam 1 teaspoon dry mustard powder Directions: Preheat the oven to 275 degrees F (135 degrees C). Place the ham cut side down onto a sheet of aluminum foil. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done. n Dessert: Gingerbread Cupcakes Recipe by Tigerlily Ingredients: 1 (18.25 ounce) box vanilla cake mix 1/2 cup buttermilk 1/2 cup molasses 1/3 cup vegetable oil 4 large eggs 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg These recipes are shared at Check out more on our Pinterest page! Directions: Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Mix the cake mix, buttermilk, molasses, vegetable oil, eggs, ginger, cinnamon, and nutmeg together in large bowl until just combined. Spoon the batter into a large resealable plastic bag, press out excess air, and seal the top of the bag. Snip a corner of the bag about 1/4-inch from the bottom. Pipe the batter into the prepared muffin cups, filling them about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Back Deck Recipes

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