Winter

Aged Eggnog

From http://blogs.phoenixnewtimes.com/bella/2013/11/aged-eggnog-recip...

Eggnog (based on Dr. Lancefield's recipe)
1 dozen eggs
2 cups sugar
1 quart half-and-half
1 750-ml bottle gold or dark rum
1 750-ml bottle bourbon
1 quart heavy cream
Nutmeg to taste (at least 1 teaspoon)

Beat eggs in a stand mixer until frothy and light. While mixer is running, gradually add sugar until fully dissolved. With mixer still running, add half-and-half, then slowly add bourbon and rum. Transfer mixture to a large bowl.

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Raw Kale and Brussels Sprouts Salad

Kale and Brussels Sprouts Salad 2013

This recipe from Bon Appetit uses raw kale and brussles sprout to make a delicious, nutty salad.

Serves 2 as a main, 4 as a side.

For the salad:

1/2 bunch of Tuscan or lacinato kale (about 1/4 lb), center stem discarded, leaves thinly sliced or shredded in food processor
1/2 pint of brussels sprouts, trimmed, finely sliced or shredded in food processor
1/2 cup almonds with skins, coarsely chopped
1/2 cup finely grated Pecorino

For the dressing:

1/4 cup fresh lemon juice
2 Tbsp olive oil
2 tablespoons Dijon mustard
1 tablespoon minced shallot
1 small garlic clove, finely grated
1/4 teaspoon kosher salt plus more for seasoning
Freshly ground black pepper

4.5
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Smoked Salmon Dip

Smoked Salmon Dip

My goodness was this delicious. You have to give Martha credit where credit is due.

8 oz smoked salmon, roughly chopped, divided
8 oz cream cheese, softened
1/3 cup mayonnaise (for texture; can be omitted if you don't like mayo)
2 Tbsp diced red onion
1 Tbsp capers
1 tsp prepared horseradish
Juice of half a lemon

5
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Deviled Eggs

Deviled Eggs

For some reason, I always get compliments on my deviled eggs. They're really not that hard to make. I typically go to deviledeggs.com for advice on cooking, peeling, etc. the eggs, but their tricks don't always work that well. I usually find inspiration in one of their recipes, but frankly it's not that difficult. This here is what I call a "notional" recipe because you can and should adjust the proportions to your liking.

4
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Granny's Tea Cakes

Tea Cakes

1 large egg (or two medium)
1 tsp. soda
1 tsp. baking powder
1 tbsp. vinegar
½ c. milk
1½ c. sugar
1 c. shortening
Flour (see below, but about 3 cups in the mix)

Mix all ingredients except flour. Gradually add flour until the shortening is mixed in and the dough is stiff enough to roll out. Roll on floured surface. Cut cookies out and bake at 400 degrees until brown, 10-12 minutes. Top with sprinkled sugar or icing:

Black And White cookie style frosting:

(Let cookies cool completely before starting)

4 cups confectioners' sugar
1/3 cup boiling water

3
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Cheese Snappy Wafers

Cheesy Snappy Wafers

From M. Egan via S. Camfield

2 sticks (1c) butter, softened
2c flour
1.5 cups sharp cheddar, shredded and at room temperature
1/2 t cayenne
1/2 t salt
2c rice krispies

Cut butter into flour until texture resembles chunky cornmeal. Mix in cheese, spices. Fold in rice krispies.

Mold small pices, place on ungreased cookie sheet.

Bake at 350F for 45 minutes

3.5
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Lobster Roll

Courtesy of Cook's Illustrated.

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Lemon Ricotta Pancakes

Courtesy of Cook's Illustrated.

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Spaghetti al Limone

Spaghetti Al Limone

Courtesy of Cook's Illustrated.

Serves 2

1/2 lb spaghetti
Olive Oil
1 small shallot, minced (about 1.5 Tbsp)
1/8 cup heavy cream
1/8 cup lemon juice
1 tsp finely grated lemon zest
1/4 cup finely grated Parmesan cheese, plus more for serving
1 Tbsp shredded fresh basil leaves
Salt and pepper

Bring 2 quarts of water to boil in a saucier pan.
Add 1/2 Tbsp salt and pasta to boiling water.
Cook, stirring frequently, until al dente.
Reserving 1 cup cooking water, drain pasta into a colander and set aside

3
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Brioche

Courtesy of Cook's Illustrated.

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