Introducing a lighter and healthy Eggnog recipe just in time for the holidays. (And it's also dairy-free.)
4 cups unsweetened almond milk
6 egg yolks
2/3 cup raw honey
1 tsp ground nutmeg
1-1/2 tsp ground cinnamon
1 tblsp whole cloves
1 tsp pure vanilla
1. In a kitchen blender, add the almond milk, egg yolks, raw honey, nutmeg, cinnamon, and then blend for a minute until smooth.
2. Pour the mixture into a saucepan, add the whole cloves, and heat over medium heat.
3. Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs. It will be frothy at first.
4. Let the mixture get hot but not boil or simmer, if it's close to boiling then whisk vigorously and remove from heat temporarily.
5. Once thickened, turn off heat and stir in the vanilla.
6. Strain to remove cloves, then place in an airtight container and chill 6-8 hours. To serve sprinkle with nutmeg and cinnamon.
Brown liquors work best with eggnog so to spike it try: bourbon, rum or brandy.
Thursday, December 6, 2018
Thursday, September 20, 2018
12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)
Adjust oven rack to upper-middle position and heat oven to 475. Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together. In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.
Pat chicken dry and season with salt and pepper. Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center. Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.
Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.
Transfer chicken to a serving platter and let rest 10 minutes. Toss vegetables in pan juices add to platter with chicken.
Wednesday, September 5, 2018
2 tablespoons olive oil, divided
4 ounces of thick cut ham
1 small onion, chopped
2 gloves of garlic, minced
4 cups of chicken broth or stock
4 cups of chopped broccoli florets
2 cups of chopped cauliflower florets
2 teaspoons fresh thyme leaves
1/8 tsp salt
4 cups of baby spinach
1/4 cup of fresh parsley, chopped
8 cups of water
2 tablespoons of distilled vinegar
4 large eggs
1. Heat 1 tablespoon of oil over medium heat in a large pot. Add ham and cook stirring often until browned, about 3 minutes. Transfer to a plate and set aside.
2. Add the remaining tablespoon of oil and onion to the pot. Cook, stirring often, until softened about 3 minutes. Add garlic and cook, stirring, for 1 minute. Add broth or stock, broccoli, cauliflower, thyme and salt. Reduce heat to a simmer, cover and cook about 6 minutes. Add spinach and parsley. Remove from heat and stand, covered, until spinach is wilted about 5 minutes. Puree the soup in the pot with an immersion blender. Cover to keep warm.
3. Meanwhile, bring water and vinegar to boil in a saucepan. Reduce heat to bare simmer and gently swirl water in a circle. Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan. Working quickly, repeat with all eggs. Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.
4. Serve bowls of soup topped with a poached and egg and some ham.
Thursday, February 8, 2018
2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley
1. Heat oven to 425 degrees. Oil a 9 inch pie plate. Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet. Roast, tossing once, until browned and just tender about 15-18 minutes. Let cool for 5 minutes. Spread evenly in the pie plate.
2. Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper. Pour over the cauliflower. Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes.