NOG and SCHLAG

My banishment to Christmas Island has blissfully drawn to a close. I do hope that everyone was tickled with their holiday merry-making and didn’t overdo on the eggnog. Personally, I emptied dozens of glass bottles of the highly caloric nog into cavernous mixing bowls. Dozens of eggs later, huge splashes of Bacardi Gold and enough gratings of fresh nutmeg to insure ten knuckles sans skin, there were eggnog pies for the masses.

At the stroke of 2:00pm on Christmas Eve, my holiday began. Secure in the knowledge that I would not have to endure one more Christmas carol, I headed home to blast non-denominational tunes in my kitchen. I was seeking an appropriate dessert recipe that would be both celebratory and expedient. Page 142 of the Macrina Bakery and Café cookbook offered exactly that in the Chocolate and Brandied Cherry Tart.

A holiday dessert is incomplete without freshly whipped cream and a bit of bubbly. Check and check. Next on the agenda, packing my fleeciest winter gear and an extensive list of the best cafes to explore in Vienna. Researching strudels and schlag is a challenge, but somebody has to do it.

Happy, Healthy New Year.

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