Holiday Recipes

The holiday season is upon us along with the season for entertaining, cooking, and sharing food and drink. Here are three holiday recipes sure to impress your guests.Rum Punch / Ron PoncheAuthor UnknownThis is a traditional Panamanian drink, served at Christmas and New Year celebrations. It can be made with or without rum.- 4 big cans of evaporated Milk (315 grams each)- 2 big cans of sweetened condensed Milk- Cinnamon- Nutmeg- 6 beaten eggs


- 2 teaspoons of vanilla
- Rum
- 1 1/2 Cups of Water

In a blender beat the 6 eggs, then add the rest of the ingredients, except the rum. Once everything is beaten, pour the mix into a pot and stir it for 25 minutes in an over-medium heat. Add the amount of rum you prefer, and place it in glass bottles. It’s ideal as a gift. Drink cold.

Emilie Colzani

2 cups milk
1/4 cup olive oil
8 cups 1-inch cubes of bread (preferably sourdough) with crusts removed
1-1/2 cups whipping cream
5 large eggs
1 tblsp. chopped garlic
1-1/2 tsp. salt, 3/4 tsp. black pepper
½ tsp. ground nutmeg
12 oz. soft goat cheese (such as Montrachet), crumbled
3 tblsp. chopped fresh sage,  1 tblsp. chopped thyme
12 oz. smoked ham, chopped
3 – 6-1/2 oz. jars marinated artichoke hearts, drained, and halved
1 cup grated Fontina cheese (packed)
1-1/2 cups grated Parmesan

Butter 13x9x2 inch glass baking dish.  Whisk milk and oil in large bowl.  Stir in bread and let stand until liquid is absorbed, about 10 minutes.  Whisk cream and next five ingredients in another bowl to blend, and then add goat cheese.  Mix herbs in small bowl to blend.  Place half of bread mixture in prepared dish.  Top with half of the ham, artichoke hearts, herbs, and cheeses.  Pour half of cream mixture over.  Repeat layering.  Can be made 1 day ahead.  Cover and chill.  Bake in 350 degree oven, uncovered, until firm in center and brown around edges, about 1 hour.

Delectable Shortbread Cookies
Suchitra Davies-Webb

1 pound (or 2 cups) of softened butter

1 cup of icing sugar

2 teaspoons of cornstarch 

4 cups of white pre-sifted flour

Handful of almond slivers
½ cup of coarse sugar granules

Pre-heat the oven to 350. Have ready several flat cookie trays as well as two cooling racks. In a large bowl, mix the butter, icing sugar and cornstarch together with a wooden spoon. Gradually add the flour – mixing one cup in thoroughly first  - before adding the next. When the dough no longer sticks to the bowl or your hands you have the right consistency. You may need more or less flour to attain this. Now with your hands roll the dough into small balls. Roll each ball in the bowl of sugar until it is covered then place on cookie tray. Lay them a short distance apart - these cookies do not expand in the baking. Using a fork, flatten each cookie with two imprints. Place an almond sliver in the middle of each cookie as a finishing touch (or not if allergies are a concern!). Bake for approximately 15 minutes or until light brown on the edges. Don’t overcook. Ensure the cookies get browned evenly by rotating them in the oven every 3-4 minutes. Once out of the oven, let them cool for several minutes. After that, transfer them to the cooling trays using a spatula. Let them sit for a few more minutes.