We are thrilled to unveil a passion project that has been a labor of love this year and holds a special place in our hearts. Our dedicated team, spanning across the country, collaborated with our global partners to craft something truly exceptional… our first ever, eggersmann cookbook. Coming soon!
As a delightful preview, we’re treating you to a selection of desserts created by our talented team—an ideal addition to elevate your holiday festivities!
Cherries in the Snow
“I love the crisp contrasting imagery and the combination of the textures. There’s the buttery crumbly crust, the rich creamy middle layer, and the tart sweet pop of the cherry topping.” – Kegan Wilson, eggersmann Dallas
Best served chilled. Perfect for cheerful holiday parties or summer cookouts.
- 1 cup all-purpose flour
- 1⁄2 cup butter, softened
- 1⁄4 cup light or dark brown sugar, firmly packed
- 1⁄2 cup chopped nuts
- 1 (8 ounce) package cream cheese, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1⁄2 pint whipping cream, whipped, or pre-prepared whipped cream from store
- 1 can cherry pie filling
Preheat oven to 375 degrees. Combine flour, butter, brown sugar, and nuts in a bowl, mix well. Spread in an 8-inch square pan and bake at 375 degrees for 15 minutes. Set aside to cool. Once cool, crumble into serving dish or individual dessert bowls. Beat cream cheese in a large bowl until smooth, light, and fluffy. Carefully add powdered sugar and vanilla to the cream cheese until all is well combined. Fold whipped cream into cheese mixture being careful not to deflate (fold in half of the whipped cream to loosen and then fold in the second half). Spoon over crumbled crust and gently spread. Top with cherry pie filling. Chill in fridge 4 hours or overnight to set.
“In Colombia, our culture celebrates Catholic festivities called Novenas. The Novenas start on December 16 until December 24. Family and close friends get together every day in a different house for those 5 days to read the Novenas and have dinner together. My grandmother always made rice pudding the day the Novena was at her house. This brings back memories from when I was little. Rice pudding (arroz con leche in Spanish) is one of Colombia’s traditional desserts. This classic, comforting, creamy Rice Pudding recipe is made with just 5 ingredients right on your stovetop. A delightful, easy dessert flavored with vanilla and cinnamon that’s perfect for holidays and cozy nights by the fire.” – Andrea Villamarin, eggersmann Houston
- 4-1⁄2 cups whole milk
- 1-1⁄2 cups water
- 3⁄4 cup granulated sugar
- 1 cinnamon stick, 3 to 4 inches long
- 1 cup rice, (look for Arborio rice or Boomba rice typically used in paellas)
- 1 teaspoon vanilla bean paste or vanilla extract
- 2⁄3 cup golden raisins, optional
- ground cinnamon or freshly grated cinnamon, to garnish
In a heavy-bottomed, 3-quart saucepan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine. Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain; the mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools. Remove from heat and remove the cinnamon stick, stir in the vanilla bean paste or vanilla extract and raisins, if desired. Spoon the rice pudding into individual ramekins or small containers, or transfer to a large serving dish. Let the pudding cool slightly before serving. Cover tightly and refrigerate until ready to serve, up to 1 day in advance. Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cool.