Eggnog Bread Pudding

I've been playing with versions of this for a few years, but I think this one works the best, thanks to a little inspiration from another cook. This is full of Christmasey flavors and holiday goodness. The bourbon certainly isn't necessary, but I had some and don't know how to use it other than in cooking. Feel free to leave it out, but it does add a nice little festive zing. This pudding would make a perfect Christmas morning breakfast!

Start to finish: 1 hour
Yield: 8 servings

Eggnog Bread Pudding with Bourbon Craisins
1/2 loaf good white bread, cut or torn into 1/2 inch cubes (challah, brioche, etc. - I used mild sourdough)
2 cups eggnog
2 eggs
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/2 cup craisins
1/3 cup bourbon
sugar to taste

1. Preheat oven to 375 degrees. Grease a full size loaf pan with butter.
2. Put craisins in a small bowl, and add bourbon to cover. You may not need all of it, or you could add a bit more if you like. Microwave for about 30 seconds to help the craisins absorb the bourbon, then set aside to cool.
3. In a large mixing bowl, whisk together eggnog, eggs, nutmeg, vanilla, and sugar to taste. I used about 2 tablespoons, but you can use more or less depending on how sweet your eggnog is and your preferences.
4. Gently fold in bread cubes, then craisins and any bourbon that hasn't been absorbed.
5. Let the mixture sit for a few minutes as the bread absorbs the liquid, then pour everything into the loaf pan. Sprinkle the top with additional sugar for a sweet crust, if desired.
6. Cook for 50-55 minutes, until a knife inserted in the center comes out clean and the top is golden brown. It's best to let the pudding sit for a few minutes before slicing and serving, but you can serve it warmer and softer if you want to.

New Mexico Chile Corn Chowder

While living on the New Mexico side of the Navajo Reservation, I had this soup at the Navajo Nation Inn, just across the border in Window Rock, Arizona. Theirs is scorchingly hot, but I went home and recreated a less fiery version. Since then, it's become a part of my family's Christmas tradition. The big dinner is always Christmas Eve, but on Christmas Day we enjoy tamales, frybread, salad, chile corn chowder...and homemade snowballs for dessert.

Start to finish: About 1 hour
Servings: About 6

Note: Made according to the recipe, this is neither especially quick nor especially healthy.

New Mexico Chile Corn Chowder
1/2 pound bacon, plus 2 strips for garnish
2 stalks celery, chopped
2 small onions, diced
2 tablespoons butter
salt to taste
black pepper to taste
2 cups cream-style corn
2 cups roasted corn kernels*
4 cups chicken broth
1 small can diced green chiles, undrained
red pepper flakes to taste
2 cups milk
6 small potatoes, cubed
2 carrots, chopped
2 tablespoons all purpose flour

1. Chop the bacon before cooking, if desired. Fry bacon in pan until done. Remove from the pan and set aside. Reserve the 2 strips' worth for garnish.
2. Add onions and celery to the pan the bacon was in, and saute until lightly browned.
3. Transfer onions, celery, and all but reserved bacon to a large stock pot. Add cream-style corn, kernel corn, chiles, red pepper flakes, butter, broth, carrots, and potatoes. Cook for about 5 minutes.
4. Mix together flour and a little of the hot broth to form a paste.
5. Add milk and flour paste to the stock pot. You might want to add more flour paste, depending on how thick you like your chowder. Simmer for 30 minutes or until you are ready to eat. Add salt and pepper to taste. Sprinkle with crumbled reserved bacon and serve.

*You can substitute frozen whole kernels in a pinch, but the roasted flavor is wonderful.