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The Sinfest recipe book (index pg. 1)
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Darqcyde



Joined: 11 Jul 2006
Posts: 10290
Location: A false vacuum abiding in ignorance.

PostPosted: Sat Dec 15, 2007 3:39 am    Post subject: Reply with quote

Eggnog
Recipe courtesy Alton Brown, 2005

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

Quote:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.


I don't like it, but my wife and kids do. Then again, I don't like eggnog period.
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zeezee



Joined: 08 Jul 2007
Posts: 4409
Location: saint louis

PostPosted: Mon Dec 17, 2007 2:29 am    Post subject: Reply with quote

very easy eggnog

Darqcyde wrote:
zeezee wrote:
dinsky wrote:
and how does one make eggnog?? I'd love to make my own!!

my mom makes the best eggnog ever. here's her recipe:
12 eggs
3/4 cup sugar
6 cups whole milk
4 cups heavy (aka whipping) cream
liquor to taste (in order of importance): creme de cacao, rum, brandy, bourbon

mix the eggs, sugar, and milk together. whip the heavy cream (separately) to soft peaks, and then fold the whipped cream into the egg/sugar/milk mixture. the liquor is added after the nog is assembled; the wide variety of liquor flavors does wonders for the taste.

the nog should be refrigerated for a few days before serving so that the flavors have an opportunity to blend. (the whipped cream will rise to the top, so you'll need to shake or stir the mixture before pouring.)

this makes a LOT of eggnog; enough for the entire holiday season, but it would be easy enough to split the recipe in half or thirds or fourths...

You. Kitty girlie. recipe thread with this. now. Thanks Very Happy

yes SIR, Darqcyde SIR!
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dinsky
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PostPosted: Mon Dec 17, 2007 4:10 am    Post subject: Reply with quote

The eggnog will be tried, and I'm sure, loved! I'll report on how good it turned out once I've made it. However, this may seem like heresy to you, but I'll be leaving the booze out, as neither of us are drinkers.

Soooo, does anyone have a good chocolate chip recipe? I've got to keep my hands busy, or they'll start to itch again! Chocolate chip cookies seem like a good way to do that. Smile
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zeezee



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Location: saint louis

PostPosted: Mon Dec 17, 2007 2:18 pm    Post subject: Reply with quote

i would recommend, if you are not going to use the liquor, that you add vanilla extract and rum flavoring to the mix...you'll get something similar without the tipsy effect.
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Samsally



Joined: 10 Jul 2006
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PostPosted: Mon Dec 17, 2007 8:39 pm    Post subject: Reply with quote

How much of the vanilla extract would you suggest? My family doesn't really drink and I don't think they'd like the rum flavoring.
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dinsky
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PostPosted: Mon Dec 17, 2007 9:52 pm    Post subject: Reply with quote

I took the bull by the horns and phoned my mom for her fantastic chocolate chip cookie recipe! She's a baker (among other things) so I know it'll be fantastic Smile

Ingredients:

1 cup butter
1/2 cup white sgar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt

Instructions:

Make sure your butter is soft. If it is cold, nuke for 20 sec.
Beat butter, creaming in sugars as you go
Add eggs, one at a time, beating between each egg
Add vanilla
Mix it all together

In a separate bowl, mix dry ingredients together
Add slowly to wet
Add chocolate chips

Chill the dough for an hour.

Make little lumps, about a tablespoon on cookie sheet

Bake at 375 for 9 - 11 mins
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mouse



Joined: 10 Jul 2006
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PostPosted: Tue Dec 18, 2007 12:01 am    Post subject: Reply with quote

Samsally wrote:
How much of the vanilla extract would you suggest? My family doesn't really drink and I don't think they'd like the rum flavoring.


for that volume, i would think at least a teaspoon - then taste, and see.

that really looks yummy...with all that cream, it can't fail to be wonderful. think i'll put it on my list to try in january (where it will completely sabotage my attempts to get back on track with weight loss).
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Samsally



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PostPosted: Tue Dec 18, 2007 12:11 am    Post subject: Reply with quote

Oh man, I goofed. I want to use egg beaters because my parents are worried about getting sick from raw egg, right? I did the math in my head real quick and bought some... Now, on reflection, I realize I got way too much. I'm gunna cut the recipe because I fear the only people who will -want- to drink it are me and my lactose intolerant dad.

I think I've got enough egg beaters for a double batch of what zeezee has up. Hah! Oops... Maybe we'll have scrambled non-eggs for breakfast.
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mouse



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PostPosted: Tue Dec 18, 2007 12:13 am    Post subject: Reply with quote

you can also microwave them in a cup for a lovely pseudo-souffle.
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Celaeno



Joined: 09 Jul 2006
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Location: Kzoo

PostPosted: Sun Feb 10, 2008 6:43 pm    Post subject: Reply with quote

I tried something called "Herb Crusted Artichokes - stuffed with boursin cheese," and I would love to recreate it; however, I've never cooked artichokes in my life. It was just the hearts and they were soft and salty and amazing.

Does anyone know of any good artichoke heart recipes that might approximate it?
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mouse



Joined: 10 Jul 2006
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Location: under the bed

PostPosted: Tue Feb 12, 2008 1:06 am    Post subject: Reply with quote

how big were the hearts? you can buy them canned (which don't need to be cooked) or frozen (which have directions on the package).

if you want to start from scratch, using the whole artichoke, all you need to do is put them in a big pot of water, with water pretty much to cover, bring it to a boil and then simmer (covered) until you can easily pull a leaf off (that will take up to 45 mins for big artichokes, rather less for baby artichokes). drain them, let them cool, then you should be able to pull the leaves off easily, and scrape out the choke with a spoon (sometimes you can just pull that off too). (i would hang onto the leaves for tasty munching, but that's me.)

i've seen instructions for cutting off all the leaves and cleaning out the choke while they are still raw, but that seems like a lot of work.
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Celaeno



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PostPosted: Tue Feb 12, 2008 7:25 am    Post subject: Reply with quote

I'll probably buy them canned and improvise. I'll let you know how it goes.
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zeezee



Joined: 08 Jul 2007
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Location: saint louis

PostPosted: Tue Feb 12, 2008 2:45 pm    Post subject: Reply with quote

Celaeno wrote:
I'll probably buy them canned and improvise. I'll let you know how it goes.

here's a recipe to get you started: http://gourmetsleuth.com/recipe_artichokesalad.htm
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jwing



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PostPosted: Tue Feb 12, 2008 9:22 pm    Post subject: Reply with quote

i have a cast iron thingie that's basically 4 rows of 3 or 4 hearts per row. i want to use said thingie to make something appropriate for the winglets' Valentine's Day lunches, but have no idea what to do with it. any suggestions?
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zeezee



Joined: 08 Jul 2007
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Location: saint louis

PostPosted: Tue Feb 12, 2008 11:37 pm    Post subject: Reply with quote

how about sugar cookies?

Sugar Cookies (For Cast Iron Cookie Mold)

1 cup Butter, softened
3/4 cup Sugar
1/2 teaspoon Salt
2 Eggs
2 teaspoons Vanilla
3 cups Flour, all purpose

Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla,
mix well. Add flour and mix until well combined. Press dough into mold.

Bake 15 - 18 minutes or until golden brown at 350. Let cool for one
minute. Place cooling rack over mold and invert carefully. Remove mold
and allow the cookies to cool. Makes 2 pans of molded cookies.

From: The Mast General Store Old Homestead Journal

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