“It’s that time…Christmas time is here..everybody knows there’s not a better time of year. Hear that sleigh, Santa’s on his way…hip hip hooray for Christmas Vacation.”
I must admit that Christmas Vacation is my all time favorite Christmas movie. The comedy, the holiday spirit, it’s an all around classic that is a must watch every year.
So, of course, I had to make a movie menu for it. Between the Jelly of the month club, the eggnog, and the super dry turkey, there’s something good for each course.
Lets start off with Eddie’s Eggnog. We all know that classic scene where Eddie’s enjoying more than one glass of good ole’ eggnog, in a moose mug, of course!
Makes 4-6 cups
What You’ll Need:
+ 4 egg yolks
+ 3 ounces bourbon
+ 1/3 cup sugar plus 1 Tablespoon
+ 1 teaspoon freshly grated nutmeg
+ 1 pint whole milk
+ 4 egg whites
+ 1 cup heavy cream
In a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue beating until the sugar is dissolved. Set aside. In a saucepan over medium high heat, Add the milk, cream, and nutmeg. Bring just to a boil, stirring, remove from heat. Add a little of the hot milk to the egg mixture, tempering it. Slowly Pour the whole egg mixture into the milk mixture in the pot. Stir to combine. Add back to the heat, and cook until it reaches 160 degrees. Remove from heat and stir in the bourbon. Pour in a bowl, and place in fridge. Once the mixture has cooled, beat the egg whites in a stand mixture, until they become frothy. Slowly add in the 1 Tablespoon of sugar, and continue beating until soft peaks form. Fold into the eggnog, and either serve, or keep chilled until ready to serve.
Now onto this classic, turkey noodle soup. Remember the scene where Katharine makes that perfect roast turkey, but as soon as they cut into it, it explodes into this dry mess? Well, a perfect way to rehydrate that turkey is Katharine’s Not So Dry Turkey Soup!
Katharine’s Not So Dry Turkey Soup
What You’ll Need:
+ 1 1/2 pounds cooked,shredded turkey meat
+ 6 cups chicken stock
+ 1 small onion, diced
+ 3 stalks celery, diced
+ 1 garlic clove
+ 1 cup chopped carrots
+ 1 cup peas
+1 cup corn
+ 1 pound noodles of your choice
Heat a large pot over medium high heat. Add a drizzle of olive oil, and saute the onions, celery and carrots until soft. Add in the garlic clove, cook another minute. Add in the chicken stock, and bring to a simmer. Add in the remaining veggies, as well as noodles. Cook another 12 minutes, or until noodles are cooked through.
And finally, we have Clark’s Jelly of the Month Club Thumbprints. It’s the gift that keeps giving the whole year!
Clark’s Jelly of the Month Club Thumbprints
I used a recipe for Peanut Butter and Jelly Thumbprints, but I used multiple kinds of jelly to show the “monthly” jellies.
Well, I hope you enjoyed this menu as much as I did making it. It’s my favorite of the Christmas movies, and a menu is well deserved!
Stay tuned for a whole load of recipes coming in the next few days. I have been making and photographing a lot of holiday stuff, but after the fire, I haven’t had as much free time to edit. I’ll be working hard this weekend!