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.

One-Pan Roasted Chicken with Root Vegetables

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.

Green Eggs & Ham Soup

Is it too early to start making soup?  This creamy, green soup is made with just flavorful pureed topped with a poached egg and ham.

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. 

Roasted Cauliflower and Gruyere Frittata

Serves 4

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. 

Whole Roasted Truffle Chicken

Recipe by Chef Charlie Palmer


This recipe was first created and served at Aureole New York in 1988. Variations of it still appear on the menu to this day and it would be the perfect dish to serve for Christmas Eve.

Serves 4.

Ingredients
4 ounces butter, soft
1/2 ounce truffle oil
salt and pepper
One 3-1/2 lb Browder's Organic chicken
1/2 lemon
4 thyme sprigs
1 garlic clove

1.  Combine butter with truffle oil and sprinkle with salt & pepper.

2.  Pipe butter mixture under the skin of the chicken breasts and legs.  Place fingers under skin and rub around.

3.  Tie drumsticks together with twine at knuckle joint.  Place chicken in fridge and allow to air-dry for 24 hours.

4.  Remove chicken from fridge and insert lemon, thyme and garlic into cavity.  Allow chicken to sit at room temperature for 1 hour.

5.  Heat oven to 400 degrees and bake chicken for 45 minutes. 

Egg & Cheese Casserole

A rich, fluffy casserole that can be served at brunch or for dinner. 


1 tsp Salt 3 oz. Cream Cheese 3 T butter, cubed 8 oz. Cottage Cheese 6 eggs

1 C milk

2 tsp Sugar

½ lb. Monterrey Jack – cubed

1 tsp Baking Powder

½ C Flour

Blend first 8 ingredients well.  Refrigerate for a few hours or overnight.  Just before baking add the baking powder and flour.  Pour into 9x12 pan. Bake at 325 until brown on top and completely baked through about 1 hour.

Recipe courtesy of Aaron Bokros.

Riverhead Farmers Market-inspired Valentine's Menu

SECOND COURSE: FARMERS FRENCH ONION SOUP

In a large pot, sauté 8 onions, sliced, and salt. Cover pot to sweat onions 15-20 mins. Remove lid and cook onions low and slow for up to 1 hour to caramelize. Add 1/2 cup of Sherry and cook until reduced by half. Add 4 bay leaves, a bundle of thyme and 2 quarts of Browder's Chicken Stock. Bring to boil, reduce heat and simmer 1 hour. Season. Pour into oven-proof bowls, top with toasted baguette slices and shredded Mecox Bay Dairy Sigit cheese. Broil until bubbly and serve paired with Saltbird Cellars Sauvignon-Blanc.

 

Ingredients

Wild rice - 1cup
Chicken Stock - 3 cups
Shallot - 1, minced
Onion - 1/2 small, minced
Clove Garlic - 1, minced
Salt and freshly ground pepper to taste
Tarragon Sprigs - 1, chopped
Rosemary Sprigs - 1/2, stemmed and chopped
Pecans - 1/2 cups, toasted and coarsely chopped
Quails - 2
Unsalted Butter - 2 tablespoons, softened

To prepare the stuffing: Bring the rice and chicken stock to a boil over high heat; lower the heat to medium-low, cover, and simmer until the grains have burst and “bloomed,” 35 to 40 minutes. Drain and cool.

Heat the butter in a saute pan or skillet over medium-high heat and saute the shallot, onion, and garlic until translucent, 2 to 3 minutes. Season with salt and pepper. Add the chopped herbs and pecans and toss to combine. Blend with the cooked, cooled wild rice.
Season the insides of the quail with salt and pepper and stuff. Do not overstuff; fill just enough to create a natural shape. Rub the skins with a little butter.

To cook the quail: Preheat the oven to 375 F. If the quail have been refrigerated, bring them to room temperature. Roast the quail in a baking pan for 10 minutes, then baste with pan juices. Roast, basting occasionally, until an instant-read thermometer inserted into the stuffing reads 160 F., about 45 to 50 minutes. If the quail become too brown while they are roasting, cover the tops loosely with foil. Remove from the oven and let rest for 10 minutes. Brush with pan juice just before serving.

 

FOURTH COURSE: CHOCOLATE SOUFFLE

 

Ingredients

3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch salt
pinch cream of tartar

1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins.
4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.