Last week I heard from Colleen Ryan about Round Barn's holiday event---a partnership with the New Buffalo chapter of Toys for Tots, where everyone who brings an unwrapped toy (or a $5 donation to TFT) gets to join the party on Saturday, December 1st from 11am-6pm---and holiday recipes and special gift suggestions. For the Boss: Colleen and owner Chris Moesch suggesting DiVine Black Walnut Creme, the Round Barn's answer to Bailey's. It turned out that I had already heard rave reviews about the liqueur from Millicent Huminsky who was preparing to stock up for the holidays. Round Barn had sold out of the first batch of Black Walnut and had just replenished the supply, so she was headed over there following a splendid lunch at Tabor Hill. (I had foie gras ravioli and some other tasty morsels too decadent to recall at this time.)
This story actually ends here because I have not yet tasted Black Walnut but I am looking forward to that experience before I can give it my full endorsement. But at this point, I have to say that I trust Millicent's palate above most others I know. ...Of course, these other recipes I got from Colleen sound pretty amazing too!
North Pole Float: Beer Pint Glass, Scoop of Peppermint Ice Cream and fill with Round Barn Cocoa Stout garnish with Crushed Candy cane.
Sugarplum Dreams: One part Free Run Balaton Cherry Wine, 2-3 parts Edel Doux, One part DiVine Bourbon; serve over ice...Pleasant dreams!
Gingerbread Martini: 1.5 oz DiVine Vodka, 1/2 oz DiVine Brandy, 2 oz Gingerbread Coffee-Mate Creamer; shake with ice and serve with powder cinnamon to garnish.
DiVine Bourbon Eggnog: 1 cup DiVine Bourbon, 6 large egg yolks, 3/4 cup sugar, 2 1/2 cups milk, 1 teaspoon vanilla, 1/4 teaspoon nutmeg.