Egg Nog

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Homemade Christmas egg nog - delicious spiked or plain!

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Egg Nog
SO much better than store-bought!
Servings
cups
Ingredients
Servings
cups
Ingredients
Instructions
  1. Combine eggs, sugar, milk and salt in the top of a double boiler with simmering water.
  2. Heat, stirring constantly, until mixture coats the spoon.
  3. Remove from heat, stir in the cream, vanilla and nutmeg.
  4. Chill overnight and serve cold. Garnish each cup with a pinch of freshly grated nutmeg. Spike with brandy or whiskey, if desired.
Recipe Notes

If you overcook the egg nog and it isn't completely smooth, just use a stick blender to smooth it out. It won't affect the taste.

It's important to chill the egg nog for several hours before serving it. The flavors really come together and taste like the real deal. It's good right off the stove, but so much better after a few hours in the fridge.

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Lemon Mousseline Dessert

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This lighter-than-air whipped lemon mousseline is fast and easy and very impressive. Mix some lemon zest and juice, some sweetened, condensed milk and some whipped cream; you'll have a wonderful, quite French dessert.

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Dessert, Lemon Mousseline Whipped Cream Recipe
Cuisine French
Prep Time 15 minutes
Passive Time 1-24 hours
Servings
people
Ingredients
Cuisine French
Prep Time 15 minutes
Passive Time 1-24 hours
Servings
people
Ingredients
Instructions
  1. Combine lemon zest, juice and condensed milk in bowl and mix well. The mixture will thicken.
  2. Stir in Grand Marnier.
  3. Whip the cream in a separate bowl to a soft peak. Do not overwhip.
  4. Fold the whipped cream into the condensed milk mixture. Cover and refrigerate for at least one hour and up to 24 hours.
  5. Serve with sugar cookies crumbled either in the bottom of the bowl or on top.
  6. Sprinkle with thin lemon-rind strips if desired.
Recipe Notes

The zest of one lemon is about a tablespoon.

You can omit the Grand Marnier.

Instead of the zest of two lemons, try using the zest of one lime and one lemon for a more tropical flavor.

I like Vienna Fingers cookies with this.

This makes an excellent trifle layer, too.

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Asiago Cheese Grits Recipe

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Rich and decadent Asiago cheese grits, perfect for a breakfast buffet side dish or as part of Cajun shrimp and grits combination. I like Better than Bouillon organic chicken base, but you can use any brand you prefer. Substitute cheddar for the Asiago for an amazing taste variation.

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Grits, Asiago Cheese Recipe
Cuisine American
Servings
Ingredients
Cuisine American
Servings
Ingredients
Instructions
  1. In a medium saucepan, bring the milk to a rolling boil. Whisk in chicken base. Work quickly so the milk does not burn.
  2. Whisk in the grits in a slow stream, whisking rapidly and constantly to avoid lumps.
  3. Reduce heat to medium. Cook until the mixture thickens and is al dente. The time depends on the type of grits you are using; consult the package label for cooking time.
  4. Reduce heat to low. Add butter and the cream and stir well to loosen the mixture. Add more cream if necessary to get a thick yet flowing consistency.
  5. Add the cheese and pepper. Mix them into the grits, stirring until fully incorporated.
  6. Take the pan off the heat and cover until serving time.
  7. Add more cream if the mixture is too thick at serving time.
Recipe Notes

Always grate your own cheese for richer flavor, plus the ready-grated cheese in the supermarket dairy section has talcum or other agents added to keep the cheese from sticking together.

Substitute cheddar cheese for the Asiago in this recipe for a tasty switch.

These grits make great leftovers and will store in an airtight container in the fridge for several days. They are very fast to heat up in the microwave because of all the dairy. Be careful when handling the freshly-prepared or reheated grits; they are HOT!

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