Here's another Egg Nog recipe I found in a Holiday Southern Living Magazine.
2 C half and half
1 C whole milk
1 C apple cider
2 large eggs
1/2 C sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp salt
1/2 C Irish Whiskey
1/2 C heavy cream, whipped
Whisk together the first 8 ingredients in a heavy saucepan
Cook over medium-low heat, whisking occasionally until mixture thickens and coats a spoon, about 15 minutes.
Stir in Bourbon
Ladle into mugs and top each serving with whipped cream.
Enjoy!
The Holidays!
Thursday, October 17, 2013
Holiday Egg Nog Mousse / Martha Stewart
This Egg Nog Recipe comes from Martha Stewart.
3 TBS Rum (Mt,. Gay)
3 TBS Brandy
1 envelope of unflavored gelatin ( use 1 scant TBS)
3 large eggs, separated
1 C granulated sugar, separated
2 C heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
2 tsp vanilla
Prepare an ice bath and set aside
Combine spirits in a small bowl and sprinkle with gelatin, let soften about 5 minutes
Meanwhile, combine egg yolks and 1/2 C sugar in a heatproof bowl set over a pan of simmering water;
whisk until mixture is pale and fluffy, about2 minutes.
Remove from heat, whisk in gelatin mixture.
Set bowl over pan again and continue whisking until the gelatin has dissolves, about 3 minutes.
Transfer the bowl to the ice bath scraping down the sides, and whisk until cooled slightly about 1 -2 minutes.
In the bowl of a stand mixer, combine the remaining 1/2C of sugar with the heavy cream, cinnamon, nutmeg, cloves, and vanilla.
Whisk until stiff peaks form.
Fold 1/3 of the whipped cream into the gelatin mixture, then gently fold the gelatin mixture into remaining whipped cream.
Transfer to another bowl. Clean the stand mixer bowl.
Refrigerate no more than 5 minutes while preparing the egg whites.
In a clean bowl of the stand mixer , whisk egg whites until stiff peaks form.
Fold into the refrigerated cream mixture.
Chill until firm at least 30 minutes and preferably overnight.
Serve chilled any of the following recommended toppings:
Chopped Toasted Hazelnuts
Crushed Peppermint
Golden Raisins
Cocoa Powder
Nutmeg
Cinnamon
Whipped Cream
Enjoy!
The Holidays!
3 TBS Rum (Mt,. Gay)
3 TBS Brandy
1 envelope of unflavored gelatin ( use 1 scant TBS)
3 large eggs, separated
1 C granulated sugar, separated
2 C heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp ground cloves
2 tsp vanilla
Prepare an ice bath and set aside
Combine spirits in a small bowl and sprinkle with gelatin, let soften about 5 minutes
Meanwhile, combine egg yolks and 1/2 C sugar in a heatproof bowl set over a pan of simmering water;
whisk until mixture is pale and fluffy, about2 minutes.
Remove from heat, whisk in gelatin mixture.
Set bowl over pan again and continue whisking until the gelatin has dissolves, about 3 minutes.
Transfer the bowl to the ice bath scraping down the sides, and whisk until cooled slightly about 1 -2 minutes.
In the bowl of a stand mixer, combine the remaining 1/2C of sugar with the heavy cream, cinnamon, nutmeg, cloves, and vanilla.
Whisk until stiff peaks form.
Fold 1/3 of the whipped cream into the gelatin mixture, then gently fold the gelatin mixture into remaining whipped cream.
Transfer to another bowl. Clean the stand mixer bowl.
Refrigerate no more than 5 minutes while preparing the egg whites.
In a clean bowl of the stand mixer , whisk egg whites until stiff peaks form.
Fold into the refrigerated cream mixture.
Chill until firm at least 30 minutes and preferably overnight.
Serve chilled any of the following recommended toppings:
Chopped Toasted Hazelnuts
Crushed Peppermint
Golden Raisins
Cocoa Powder
Nutmeg
Cinnamon
Whipped Cream
Enjoy!
The Holidays!
Egg Nog Coffee Punch / Southern Living
This favorite Egg Nog Recipes comes from Southern Living Magazine.
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.
Egg Nog Coffee Punch:
1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey
1 container of Frozen Whipped Topping, thawed
Ground Nutmeg
Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.
Enjoy!
The Holidays!
We were editing our vast collection of magazines so I went through them and cut out my favorite recipes.
Egg Nog Coffee Punch:
1 Quart of Coffee Ice Cream
1 Quart of Vanilla Ice Cream
1 Quart of Egg Nog
2 C Hot Brewed Coffee
1/2 C Coffee Liqueur (Kahlua)
1/2 C Irish Whiskey
1 container of Frozen Whipped Topping, thawed
Ground Nutmeg
Scoop all of the Ice Cream in a large Punch Bowl
Add Egg Nog, Coffee, Coffee Liqueur and Irish Whiskey.
Stir until the Ice Cream just begins to melt.
Serve in mugs topped with thawed Whipped Topping and a sprinkle of ground Nutmeg.
Enjoy!
The Holidays!
Egg Nog Pie
I happen to love Egg Nog. I know that it's not for everyone, but we have it available during the entire Christmas Season. As soon as I can purchase Egg Nog Latte's at Starbucks, I do. I've made homemade Egg Nog, I have a recipe for Egg Nog Cookies and If I can find a way to incorporate Egg Nog into a recipe, I will.
Here's a simple and great tasting Egg Nog Pie.
This is from O'Malley Farm Cafe.
1 -( 4 3/4 oz.) package of vanilla pudding and pie filling
2 C of Dairy Egg Nog
1 1/4 C heavy cream
1 TBS Rum ( I only use Mt. Gay Rum from Barbados)
1/8 tsp nutmeg
1 - baked 9" Pie Crust
Whipped Cream and additional Nutmeg for service
Cook the Pudding mix as instructed on the package except, use the 2 C of Egg Nog and the 1 1/4 C Heavy Cream.
Stir in the Rum and Nutmeg and pour the filling into the pie crust.
Cover the surface with plastic wrap and refrigerate for several hours.
Serve the Pie garnished with whipped cream ( homemade is best if you have extra heavy cream) and sprinkle with ground nutmeg.
Enjoy!
Peace in the Kitchen!
Here's a simple and great tasting Egg Nog Pie.
This is from O'Malley Farm Cafe.
1 -( 4 3/4 oz.) package of vanilla pudding and pie filling
2 C of Dairy Egg Nog
1 1/4 C heavy cream
1 TBS Rum ( I only use Mt. Gay Rum from Barbados)
1/8 tsp nutmeg
1 - baked 9" Pie Crust
Whipped Cream and additional Nutmeg for service
Cook the Pudding mix as instructed on the package except, use the 2 C of Egg Nog and the 1 1/4 C Heavy Cream.
Stir in the Rum and Nutmeg and pour the filling into the pie crust.
Cover the surface with plastic wrap and refrigerate for several hours.
Serve the Pie garnished with whipped cream ( homemade is best if you have extra heavy cream) and sprinkle with ground nutmeg.
Enjoy!
Peace in the Kitchen!
Pumpkin Soup
I've posted a Best of the Best Recipe earlier for a favorite Pumpkin Soup Recipe, Hotel Bristol's Soupe de Courge a la Creme. I've been making that recipe since 1976.
Here's a more simple version of Pumpkin Soup.
6 C broth, (Vegetarian or Chicken)
2 cans (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish
In a large soup pot:, on medium heat:
Broth
Pumpkin
Onion
salt
Garlic
Thyme
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.
With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes
Remove from heat
Stir in Heavy Cream
Serve each bowl garnished with fresh chopped parsley or chives
Enjoy!
Peace in the Kitchen!
Here's a more simple version of Pumpkin Soup.
6 C broth, (Vegetarian or Chicken)
2 cans (15oz.) pumpkin puree
1 C chopped onion
1 1/2 tsp salt
1 clove of garlic, minced
1/2 tsp fresh chopped thyme
5 whole black peppercorns
1/2 C heavy cream
fresh chopped parsley or chopped fresh chives for garnish
In a large soup pot:, on medium heat:
Broth
Pumpkin
Onion
salt
Garlic
Thyme
Pepper Corns
Stir Well
Bring to a boil
Reduce heat to low and simmer for 30 minutes.
With an immersion stick blender, puree the soup.
Bring heat to medium (uncovered)
Bring to a boil
Reduce heat to low
Simmer an additional 30 minutes
Remove from heat
Stir in Heavy Cream
Serve each bowl garnished with fresh chopped parsley or chives
Enjoy!
Peace in the Kitchen!
Wednesday, October 16, 2013
Amazing Vegetarian Sausage !
This is just a testimonial for my fellow vegetarians. Tonight I make an Italian Sausage to accompany stir fried Italian Vegetables.
I also have it in a Mexican Chipotle and Smoked Apple Sage.
They make many other products. Check them out.
Field Roast is the brand.
It's Artisan Vegan Original Grain Meat Italian Sausage, with eggplant, fennel, fresh garlic and red pepper.
I took them out of the freezer, steamed them in a saute pan of water to thaw them
Then, the instructions direct you to remove the casing and either pan fry them or grill them.
I heated some olive oil in a non stick skillet and briefly fried them. They browned and I removed them.
I think they have other flavors too.
It's the best vegetarian sausage I've ever tasted.
Enjoy!
Peace in the Kitchen!
I also have it in a Mexican Chipotle and Smoked Apple Sage.
They make many other products. Check them out.
Field Roast is the brand.
It's Artisan Vegan Original Grain Meat Italian Sausage, with eggplant, fennel, fresh garlic and red pepper.
I took them out of the freezer, steamed them in a saute pan of water to thaw them
Then, the instructions direct you to remove the casing and either pan fry them or grill them.
I heated some olive oil in a non stick skillet and briefly fried them. They browned and I removed them.
I think they have other flavors too.
It's the best vegetarian sausage I've ever tasted.
Enjoy!
Peace in the Kitchen!
Green Chile Square Appetizers
Green Chile Square Appetizers
24 oz. diced green chiles
10 oz. grated Pepper Jack Cheese
10 oz. grated Monterey Jack cheese
8 eggs, beaten
Spray 2- 9"X13" pans with vegetable cooking spray
Pre heat oven to 325 degrees
In a large bowl, mix all ingredients together.
Spread evenly in the pans
Bake for 30 minutes or until golden brown
Cool completely and cut into squares to serve.
Enjoy!
Peace in the Kitchen!
Subscribe to:
Posts (Atom)