Christmas is a festive season that calls for a special home cooking that the whole family can enjoy together over the holidays. What comes to mind is making that extra special treat that you don’t always make every day, like the age-old delicacies made special with evaporated milk which is a closely-guarded recipe handed down by your grandmother’s grandmother.
Now, let us start the delicious countdown starting from New Year’s Eve dinner to New Year’s Day breakfast.
- WILD RICE CREAM SOUP
3 cups wild rice (cooked)
8 cups low sodium chicken stock
1 cup boiled chicken breast (cubed)
½ cup all-purpose flour
1 large red onion (chopped)
¼ teaspoon black pepper powder
1 medium carrot (shredded)
1 medium length celery stalk (minced)
¼ cup melted butter
1 cup vegetable fat evaporated milk
¼ cup chives (minced)
- Sautee the onion, celery and shredded carrot in butter until soft.
- Gradually add flour while stirring constantly to blend evenly and prevent clumps.
- Add the chicken stock, cooked rice and chicken.
- Add the pepper and salt to taste.
- Stir constantly while the broth boils over medium heat.
- Add the evaporated milk when the broth has thickened. Let cook for 3-5 minutes more. Remove from the stove and garnish with chopped chives.
Every cup of this delicious soup has about 176 calories only. This serves about 10 cups.
- SLOW-COOKED MAC ‘N’ CHEESE
2 cups elbow macaroni
2 ½ cups vegetable fat evaporated milk
1 egg, lightly beaten
1 tablespoon melted butter
200g cubed processed cheddar cheese
2 cups shredded sharp cheddar cheese
- Boil macaroni following the package instructions. Do not overcook. Drain and rinse in running cold water. Set aside.
- In a large mixing bowl, mix well the evaporated milk, egg and butter.
- Add the macaroni, cubed process cheddar cheese, and 1 cup shredded sharp cheddar cheese.
- Transfer the whole mixture in a slow cooker coated with cooking spray.
- Cook slow for 2-3 hours, stirring occasionally.
- When already set, remove from slow cooker and sprinkle the remaining cup of shredded sharp cheddar cheese.
- HAM AND EGG CASSEROLE
4 cups hash brown potatoes (shredded)
1 cup cooked ham (cubed small)
4 ounces green chilli (chopped)
½ cup shredded cheddar cheese
½ cup shredded Monterey Jack cheese (double the cheddar cheese if Monterey Jack is not available)
12 ounces evaporated milk
¼ teaspoon pepper
Pico de gallo (optional)
- Grease a square baking pan, spread evenly the shredded hash browns, ham, chillis, and cheeses.
- In a separate bowl, mix the eggs, milk and pepper. Pour the mixture over the casserole and cover. Refrigerate overnight.
- When ready to bake, remove from refrigerator 30 minutes before putting in the oven.
- Bake without cover at 350˚for 1 hour. Dip a toothpick in the middle of the dish, if it comes up clean it is ready.
- Let the dish cool for 5-10 minutes, serve with pico de gallo if desired.
2. ORANGE CRANBERRY PANCAKE
1 cup cranberries (frozen or fresh)
2/3 cup orange juice (fresh or canned)
½ cup white sugar
3 tablespoons maple syrup or honey
2 cups baking mix
2 teaspoons baking powder
2 tablespoons white sugar
2 extra large eggs
1 extra-large yolk
1 cup evaporated milk
1/8 cup orange juice
½ cup chopped cranberries
1 teaspoon orange peel strips
- Boil the cranberries, orange juice, and sugar in a saucepan.
- Reduce heat and simmer without cover for 5 minutes.
- Let it cool down a little bit and scoop about ¼ cup cranberry syrup, set aside.
- Use a blender to make the cranberry mixture smooth. Mix in the maple syrup and the ¼ cup cranberry mixture you have set aside.
- Combine the baking mix, sugar, and baking powder in a large mixing bowl.
- In another mixing bowl blend the eggs, egg yolk, milk, and orange juice.
- Pour into dry ingredients and stir until well blended. Add in the chopped cranberries.
- Make the pancakes on a hot griddle until golden brown. Serve with syrup and sprinkle orange peels on top.
The last but never the least, celebrating the new year is not complete without a special cake to welcome 2018 with.
- WHITE CHOCO COCO CAKE
1 pack 510g white cake mix
¼ cup white sugar
3 cups coconut flakes, divide into two
2/3 cup white chocolate chips
1 cup water
15 ounces cream of coconut, divide in two
3 egg whites
148 ml evaporated milk
2 ounces cream cheese
1 cup heavy whipping cream, divided into two
2 teaspoons vanilla essence
- Combine the cake mix, ¾ cup cream of coconut, egg whites, and water in a large mixing bowl. Beat using low speed for about 30 seconds. Beat for the second time on medium speed for 2 minutes.
- Pour the mixture into greased baking pans. Sprinkle flour on the bottom of the pans before pouring.
- Bake for about 25 minutes at 350˚. Insert a toothpick in the centre of the cake to check if it is done. If the toothpick comes out clean, your cake is done.
- Let the cake cool down for 10-15 minutes.
- Mix together the evaporated milk, white chocolate chips, cream cheese, three tablespoons heavy cream and the remainder of the cream of coconut in a saucepan.
- Allow the chips to melt in the mixture while stirring slowly over low heat.
- Beat the remaining cream until it thickens. Add the sugar and remaining vanilla and beat until stiff peaks are formed.
- Spread the filling over each cake and make a 3-tier cake. Cover with frosting and sprinkle coconut flakes. Refrigerate.
There, you have it! 5 mouth-watering recipes for sweets and you didn’t have to feel guilty about indulging just because ‘tis the season to be jolly and evaporated milk just happened to be abundantly available.