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

Duck Egg Baked Custard

This rich & creamy custard can also be me made with almond milk for a dairy-free option.

Serves 6.

3 large duck eggs
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk (120-130 degrees)
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl, beat eggs, sugar, vanilla and salt with a wire whisk or fork.  Gradually stir in milk.  Pour into six 6-ounce containers/ custard cups.  Sprinkle with nutmeg.

Place cups in a 13x9-inch pan on oven rack.  Pour very hot water into pan within 1/2 inch of tops of cups.  Bake about 45 minutes.  Remove cups from water and cool about 30 minutes.  Custard can be served warm or chilled in fridge (cover first).  

Pasta with Fried Eggs

Here's a quick and delicious pasta dish to make when you have little time, and even less food in the house. All you need is a box of pasta, four eggs, olive oil and garlic.  Parmesan is a delicious, but optional, addition.

 Ingredients

• Salt
• ½ pound pasta
• 6 tablespoons extra virgin olive oil or lard
• 2 large cloves garlic, lightly smashed and peeled
• 4 eggs
• Freshly ground black pepper
• Freshly grated Parmesan or pecorino cheese, optional 

Bring a pot of salted water to the boil. Start the sauce in the next step, and start cooking the pasta when the water boils.

Combine garlic and 4 tablespoons of the oil in a small skillet over medium-low heat. Cook the garlic, pressing it into the oil occasionally to release its flavor; it should barely color on both sides. Remove the garlic, and add the remaining oil.

Fry the eggs gently in the oil, until the whites are just about set and the yolks still quite runny. Drain the pasta, and toss with the eggs and oil, breaking up the whites as you do. (The eggs will finish cooking in the heat of the pasta.) Season to taste, and serve immediately, with cheese if you like.

 Featured in: The Minimalist; Pasta From The Pantry by Mark Bittman.

Roast Chicken Soup

Now that it is officially Fall, we can't get enough of this soup made from our left-over roast chicken. 

Ingredients:

• 2 garlic cloves, minced
• 2 carrots, peeled and cubed
• 1 cup butternut squash, peeled and cubed
• 1 small sweet potato, peeled and cubed
• ½ yellow onion, quartered
• 2 tablespoons extra virgin olive oil
• 4 cups chicken stock, Browder's or homemade
• 2-3 cups leftover shredded chicken or 1 pound uncooked chicken breasts
• ¾ teaspoon dried parsley
• 1 teaspoon sea salt
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon dried oregano
• ¼ teaspoon cracked pepper
• 1 cup water
• 2 cups baby spinach

Instructions:

1. Preheat oven to 425 degrees F.
2. Toss the vegetables in the olive oil and sprinkle with salt and pepper. Roast for 20 minutes, until the vegetables are tender.
3. Meanwhile, bring the chicken stock to a simmer in a large stockpot. Add the chicken, herbs, and salt and pepper. Cover and cook while the vegetables are roasting, about 15 minutes. For raw chicken breasts, cook for about 45 minutes, until chicken is cooked through and tender enough to shred with a fork.
4. Add half the vegetables to the soup, and place the other half in a blender. Make sure to put all of the onions quarters into the blender. Puree the vegetables with the 1 cup of water.
5. Add the vegetable puree and baby spinach to the soup. Simmer for 5-10 minutes, until the spinach is wilted and the soup is hot.
6. Adjust seasonings to your taste.

Recipe from Danielle Walker of AgainstAllGrain.com
http://againstallgrain.com/2013/01/30/leftover-roast-chicken-soup-with-roasted-vegetables/

Sweet Spiced Nuts

Westhampton Beach CSA Members doctored a recipe from the Food Network to create this delicious snack using our egg whites and Grill Rub. 

• 1 large Organic egg white
• 1/2 cup sugar
• Kosher salt
• 1-1/4 teaspoon Browder's Blend Grill Rub
• 1/2 teaspoon of cayenne
• 3 cups assorted mixed nuts
• 2 dashes Worcestershire sauce

Preheat the oven to 275. Line a large baking sheet with parchment paper.

Whisk the egg white with 1 tablespoon water in a large bowl until frothy. In a small bowl, combine the sugar, 1 1/2 teaspoons salt, the dry rub and cayenne. Toss the nuts in the egg white mixture, then stir in the sugar-spice mixture and Worcestershire sauce.
Spoon the nuts onto the prepared baking sheet in small clusters and bake until golden, 30 to 35 minutes. Cool completely, then break into pieces

Marie Mullen’s Pound Cake

Eileen Duffy, author of Behind the Bottle, shares her mother's recipe for a three egg Pound Cake with us. 

 

 

 

 

2 1/4 cups sifted flour

2 tablespoons wheat germ

2 cups sugar

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup softened butter

3 eggs

1 teaspoon lemon rind

1 teaspoon vanilla

Grease 10-inch tube pan. Bake 350 for 60-70 minutes.

Tuscan Lemon Chicken

Fire up the grill!!  Tuscan Lemon Chicken is perfect for summer dinners.  Marinate the chicken for at least 4 hours (or overnight) in olive oil, lemon juice, lemon zest, garlic and rosemary. Then, the trick to perfectly grilled chicken is to throw the whole chicken on the grill and put a weight on top. Because the chicken is slightly flattened, it cooks evenly, the skin comes out crispy, and the meat is unbelievably moist. All you need is a big salad and a chunk of good bread, and dinner is served!

Serves 2-3. 
    

1 3 ½-pound chicken, butterflied
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.

When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

 

Copyright 2008, Barefoot Contessa Back to Basics by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved