Light Eggnog

Introducing a lighter and healthy Eggnog recipe just in time for the holidays.  (And it's also dairy-free.)

Ingredients:
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.

Traditional Eggnog

(Modified from Joy of Cooking)
Makes about 18 servings

12 eggs
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream
4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg


Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.

Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I usually use dark rum and brandy but it depends on what is lying around the house. Whiskey works, too.

Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and vanilla extract.

Refrigerate, covered, for 3 hours to several days.

Before you serve it, fold in a proportional amount of fresh-beaten egg whites. If you’re only serving half the nog, take out half the egg whites, beat them until stiff but not dry, and fold them into the nog just before serving.

Sprinkle each serving with freshly grated nutmeg.

*Recipe Re-printed from Edible Long Island Holiday Issue 2015

Lamb Stew with Lemons and Green Olives

This flavorful lamb stew is brightened with lemon, green olives, and yogurt sauce.  Recipe courtesy of the Beekman Boys. 

Prep time: 30 Min
Cook time: 2 Hours30 Min
Total time: 3 Hours

3 lbs lamb shoulder, cut into 1 inch pieces
3 tablespoons vegetable oil
3 garlic cloves, sliced thin
2 medium onions, thinly sliced
3 teaspoons minced fresh ginger
2 teaspoons smoked paprika
2 teaspoons coriander seeds
1 teaspoon cumin
5 whole cardamom seed pods
1 teaspoon black pepper
1/4 teaspoon ground cloves
1 3-inch cinnamon stick
1 teaspoon red pepper flakes
2 teaspoons balsamic vinegar
2 bay leaves
1 tablespoon salt
4 large carrots, sliced thin
1 small lemon with ends cut off, sliced in half, then again ¼ slices. **If using large lemon, use half.
1 cup white wine
1  qt jar of diced tomatoes
3 cups chicken stock
1 ½ cups pitted fresh green olives
½ cup chopped cilantro leaves
For Sauce:
1 cup  chopped flat leaf parsley
1 ½ cups plain yogurt (not greek)
Zest of one lemon

Heat oil over medium high heat in heavy, large covered dutch oven. When oil begins to “ripple” add half of the lamb cubes. Brown thoroughly, stirring occasionally. Approximately five minutes. Once browned, transfer to paper towel lined plate with slotted spoon. Add second half of lamb cubes. Repeat.

Once all meat is browned and removed from pot, pour off any excess fat/oil if necessary, leaving about 3 tablespoons behind. Saute garlic and onions in the oil until soft. Add carrots and ginger. Sautee for an additional 2 minutes. Add lemon and white wine. Scrape up bits of burned meat from bottom of pot. Add spices. Add tomatoes and stock. Transfer meat back to pot, bring to boil. Reduce to very low simmer.

Simmer uncovered for approximately 2 hours, or until meat is very tender. If liquid level seems to drop far below meat, add more stock or water. Allow sauce to reduce and thicken during the last 30 minutes.

Add olives during the last 10 minutes of simmering.

Remove from heat. Stir in chopped fresh cilantro.

Make yogurt sauce: combine yogurt, chopped parsley and lemon zest. Stir.

Serve stew hot either in bowl or over couscous. Pour ¼ cup yogurt sauce over individual servings.

Lamb Ribs with Honey and Wine

Ingredients
3 1/2 lbs lamb ribs
2 onions, chopped
2 tsp minced garlic
3 tsp honey
3 tsp olive oil
1/4 cup soy sauce
1 cup white wine
1 tsp black pepper
1 tsp salt
1/4 cup lemon juice
1 tsp ground cinnamon

Directions:

1. Mix Marinade: Place lamb in 9 x 13 inch baking dish and combine remaining ingredients. Pour over lamb ribs; cover and refrigerate for 1 hour.
2.  Preheat oven to 400 degrees, cover dish with foil and bake ribs for 70 minutes.