NEW ORLEANS EGGNOG

New Orleans Eggnog

Louisiana has always had a great affection for rum, and rum makes a  Christmas punch for old New Orleans festivals and celebrations. This eggnog serves about 10 guests, but the recipe can be cut in half or even quartered. Just don’t make it too far ahead.

12 large eggs, separated
1 cup sugar
½ cup Myers’ Jamaican Dark Rum
2 ½ cups best-quality bourbon (Maker’s Mark)
3 cups whipping cream
1 cup milk
1 to 1 ½ cups whipping cream, whipped
Nutmeg for serving

Combine the egg yolks with ½ cup of the sugar and beat until the mixture is creamy and thick. Add the rum and bourbon and beat thoroughly. Add the cream and milk and beat again. Beat the egg whites until they hold a soft peak. Gradually add the remaining yolk mixture. Chill thoroughly until serving time. Put the eggnog into a chilled punch bowl and gently fold in the whipped cream. Grate nutmeg over the top and serve. Makes about 30 small cups. 
                                                                                  If you make the eggnog ahead, it will liquify-and that’s a very poor eggnog. Southern eggnog is rich and thick, so serve it soon after it is mixed.

BRISKET-Grill to Oven Method

Brisket

Marinade/Rub
3 Tbsp. salt
1 ½ teaspoon black pepper
2 Tbsp. Chopped fresh thyme
1 tsp. Minced garlic
6 bay leaves
4 Tbsp olive oil

1 (4-pound) beef brisket (NOT corned)
Wood chips, soaked

Combine salt, pepper, thyme, garlic, bay leaves and olive oil. Place the brisket in a glass baking dish. Using your hands, rub the marinade all over the brisket until it’s evenly coated; cover with plastic and refrigerate for at least 12 hours.

About 30 minutes before cooking the brisket, remove it from the fridge and allow it to come to room temperature. Heat a smoker or grill to 300 degrees and place the brisket on the rack. Add a handful of soaked wood chips to the coals, periodically, to smoke the brisket (whenever the chips stop smoking, add more). The goal for the first hour is to get some color on the outside of the brisket while infusing the meat with a smoky flavor.

Resist the urge to check on the meat every five minutes. It’s best to keep the lid closed as much as possible to trap the smoke inside. But if the inside of the grIll gets too hot, open in periodically to lower the temperature or to make a smaller bed of coals. After approximately 1 hour, transfer the brisket to a foil-covered pan and finish in a 300 degree oven for an additional 5 hours, flipping the brisket over every hour until the meat is tender enough to cut with the side of a fork.

BUTTERMILK PIE

Buttermilk Pie

1 ½ cups sugar
1 Tbsp. Flour
1 Tbsp. Grated lemon zest
4 lare eggs
1 cup buttermilk
1 stick butter, melted
1 unbaked 10inch basic pie crust shell
Preheat oven to 350 degrees.

Combine the sugar, flour and lemon zest. Whisk in the eggs, one at a time. Stir in the buttermilk and melted butter. Pour the buttermilk mixture into a boughten pie crust and bake until the top is lightly browned and the center sets, about 25 minutes. Remove from the oven and cool to room temperature. Served with whipped cream and a mint leaf or strawberry.

CREOLE EGGPLANT CASSEROLE

Creole Eggplant Casserole

1 large or 2 medium eggplants 
1 red bell pepper, 
½ cup celery, chopped
½ yellow onion, chopped
2 Tbsp garlic, chopped or crushed
1 cup Italian seasoned bread crumbs
½ cup chicken stock
1 pound shrimp, peeled
1 cup tasso seasoning ham, diced (or plain ham if you are Tasso- Challenged)
3 Tbsp. Olive oil
Creole seasoning to taste
black pepper to taste
cayenne to taste

Preheat your oven to 350 degrees.
Peel the eggplants and slice them into 1" cubes. Saute your onion, bell pepper, celery and garlic over medium heat. As the onion becomes translucent, add the tasso or ham and continue to saute for 1-2 minutes. Add the eggplant, and chicken stock and bring to a boil. Reduce heat and simmer 3 minutes. Turn off the heat, add the shrimp. Mix thoroughly and remove from the heat. Stir in the bread crumbs slowly, allowing them to absorb the stock. If the overall mixture becomes too dry, carefully add a bit more stock to moisten it. Spread the mixture in a glass pie plate or 9" glass casserole. Bake 20 minutes in the 350 degree oven.

CREOLE OKRA, TOMATOES and CORN with SMOKED SAUSAGE

Creole Okra, Tomatoes and Corn with Smoked Sausage

2 Tbsp. Butter
2 Tbsp olive oil
4 stalks celery, chopped
2 onions, chopped
Corn kernels from four ears of corn
2 pounds fresh okra, cut into 1/2-inch slices
2 (28 ounce) cans whole tomatoes, broken up
½ pound smoked sausage, diced
½ tsp. Creole seasoning or to taste
salt and pepper to taste

Heat butter and olive oil over medium high heat in a large pot. Cook and stir celery and onions until the onions are translucent, about 5 minutes. Stir in the corn kernels and cook for 3 minutes. Stir in okra, tomatoes, smoked sausage, and Creole seasoning; cover and cook over medium heat until the okra has lost all of it’s slippery texture, at least 45 minutes. Season with salt and pepper and more Creole seasoning if necessary. Cook, uncovered, to reduce liquid, about 10 minutes.

CHICKEN LIVER PÂTÉ

Chicken Liver Pâté
Makes: About 1 1/2 cups

1 pound of chicken livers, trimmed of membranes
1/4 cup cognac, bourbon or dry sherry, plus 2 tablespoons
3 tablespoons fresh thyme and marjoram leaves, or 2 teaspoons dried
Generous amounts of salt and white pepper
1/4 to 1/2 cup unsalted butter
1 small onion, diced
2 cloves garlic, minced

Combine the livers, 1/4 cup liquor, herbs, salt and pepper. Stir well, and then let stand for 30 minutes.

Melt butter in a wide skillet over medium low heat. Add the onion and cook until soft and translucent, 5 to 7 minutes. Stir in the garlic and continuing cooking for 2 more minutes, taking care not to brown the onion or garlic.

Add the livers and cook, turning them occasionally, until the largest lobes are just slightly pink at their center, about 10 minutes.
Transfer to the bowl of food processor and let cool slightly. Add the remaining 2 tablespoons cognac, then puree until very smooth and light, scraping down the sides of the bowl as needed. It will seem overly thin, but keep in mind that it will thicken and set once chilled. If needed, season to taste with additional salt and pepper. Adding more liquor is perfectly fine, too. Transfer the paté to ramekins, smooth the tops flat, press plastic or parchment against the surface, and refrigerate.

Serve with sieved egg whites and yolks (separately), toasted bread rounds or crackers, diced bread and butter pickles, minced red onions. figs or dried fig jam,  capers and pecans.

PEANUT BUTTER PÂTÉ OR CHEESE BALL

Peanut Butter Pâté

2 slices bacon
3 green onions
3 medium mushrooms
1 Tbsp butter
1 8 oz. Pkg cream cheese, room temp
2 Tbsp. Creamy peanut butter
2 Tbsp cream
2 tbsp lemon juice
1/4 tsp. salt
pepper to taste

Cook bacon till crisp. Drain on paper towels. Do not rinse skillet. Crumble and reserve bacon. Trim and cut green onion on the bias. Set aside.

Trim and chop mushrooms into 1/3 inch pieces (coarsely chopped) Pour excess bacon fat from skillet you used to fry the bacon. Add the butter and melt it over medium heat. Add the chopped mushrooms and saute until they are tender, about 3 to 5 minutes. Remove from the heat and set aside to cool.

Beat cream cheese until soft and creamy. Add Peanut butter, heavy cream and lemon juice, and beat till smooth.

Add mushrooms and salt and pepper, stir to blend. Pack pate into crock or bowl and chill 2 hours or until ready to serve.

To serve, combine sliced green onions and crumbled bacon. Sprinkle the mixture over the top of the pate and serve with saltine crackers.

GOUGERS

Gougeres
Cheese Puffs!


1 1/4 cups nonfat milk
10 tablespoons unsalted butter
1 teaspoon salt
1 cup all-purpose flour
6 large eggs
3/4 cup grated gruyere cheese, plus a little extra for topping (4 ounces)
1 teaspoon fresh ground black pepper
1 tablespoon fresh thyme, minced

Preheat oven to 350 degrees. Line 2 half-sheet pans with parchment, or butter well. Combine milk, butter and salt in a large saucepan. Cook over medium heat until a rolling boil is achieved. Dump in the flour all at once and stir vigorously with a wooden spoon. Continue stirring over heat until it forms a smooth mass which pulls away from the walls of the pan, about 3 minutes.

Transfer to the bowl of a stand mixer with the paddle attachment, or to a heat-proof mixing bowl. Turn the mixer on medium, or beat with a wooden spoon. Add 5 eggs, one at a time, beating until each egg is fully incorporated before adding the next. The dough should be very thick, smooth, and shiny. Add the cheese, pepper and thyme. Form 8 mounds, 3" across and 1" high, on sheet pans, spaced about 2" apart. Beat remaining egg with a pinch of salt and brush onto mounds. Sprinkle with grated cheese. 

Bake in preheated oven until puffed and golden-brown, 35-40 minutes. Poke holes in the side of each puff to allow steam to escape. If you plan to split and fill them, let them cool to room temperature; if not, serve hot, warm or at room temperature

ASIAN SESAME DIP

ASIAN SESAME DIP
For all sorts of chips, veggies or shrimp.

½ cup sour cream
2 Tbsp. seasoned rice vinegar
1 Tbsp. soy sauce
1 Tbsp. Honey
1 tsp. Curry Powder
1 tsp. Grated fresh ginger
1 tsp. Dark sesame oil
1/4 tsp. Cayenne

Whisk together all ingredents in a small bowl. Cover and chill at least 30 minutes. Yield: 3/4 cup.

SMOKED VEGETABLES

How to Smoke Vegetables
　
Preheat charcoal or electric smoker.
Cut vegetables into slices or chunks. You can use just about any vegetables, such as mushrooms, squash, corn or asparagus. If you can grill a vegetable, you can smoke it and they'll take on a richer, more flavorful quality when you smoke them.
Lightly brush the vegetables with oil, then season with salt and pepper.
Place vegetables on a baking pan or a perforated grill pan made especially for small items.
Place the veggies on the smoker and reduce the heat to low.
Check the veggies frequently to make sure you don't overcook them.
Remove the vegetables when they are tender.

INFUSED OILS. TOMATO, BASIL, SPICE AND CITRUS

Tomato Oil
Yields 12 ounces.

2 garlic cloves, minced
1 Tbsp. minced onion
1 Tbsp. minced carrot
1 ½ ounce olive oil
8 oz. Canned plum tomatoes, seeded and drained
3 Tbsp. Shredded basil
8 oz. Olive oil
salt to taste

Sweat the garlic, onions and carrots in the olive oil over low heat until tender and without much color
Add the tomatoes and gently simmer for 10 minutes or until the flavor is intensified. Cool the mixture for 10 minutes. Add the basil and puree in a food processor or blender for 30 seconds.
Place tomato puree back in the pan and add the oil. Bring to a simmer and cook very slowly until the flavor is infused into the oil, about 30 minutes.
Drain through a fine sieve. Season with salt and transfer to a squeeze bottle. (Or put in a jar and dispense it using a teaspoon). Refrigerate until needed. Use within 4 to 5 days.

Basil Oil (Basic Herb Oil)
Yield: 17 fl. ounces.

3 oz basil leaves (that’s about 2 cups of leaves)
1 oz. Flat-leaf parsley leaves
2 cups olive oil

Toss the basil and parsley leaves in salted boiling water for 20 seconds. Have a bowl of ice water handy.  Drain the water from the herbs by pouring through a seive and immediately plop them into the bowl of ice water and swish them about. Drain off the water and tip the herbs onto paper towels, gently move them about to dry them fairly well. Combine the blanched herbs with half the oil in a blender and puree unntil very fine. Add this puree to the remaining oil. You can further refine the result by straining it through a clean cloth or a coffee filter.

Transfer the infused oil to a storage container or squirt bottle. Keep chilled. Use within 3 to 4 days.
This recipe works with most green herbs; chives, tarragon, chervil, parsley, mint or sage (which makes an especially unexpectedly pleasant oil.
For chive oil simply replace the basil with chives. Blanching is not necessary. Green tops of green onions, chopped fine will work almost as well as chives.

Cinnamon Oil (Basic Spice Oil)
Yield: 16 ounces

19 oz. Sunflower oil
12 cdinnamon sticks, crushed
1 nutmeg, quartered

Heat the oil in a small saucepan with the cinnamon and nutmeg until approximately 150 degrees (estimate scalding hot water). Remove from heat and cool. Spices will burn if the oil boils.

Strain the oil through a clean cloth or coffee filter into a bottle or other clean container. Allow to cool and put a cork in the container. No need to refrigerate but a cool dark place is ideal for storage. Use in 3 or 4 days.
Brush on baking chicken or fish done any way for an exotic flavor. You can use virtually any spice or blend of spices but avoid salted ones.

Curry Oil: replace the cinnamon and nutmeg with 2 oz. Curry Powder. Try using any dried spice this way-without fear.

Orange Oil (Basic Citrus Oil)
Yields 16 oz.
24 oz. Good oil,
3 oranges, zest only, cut into 1 x 3-inch strips.
(Peel the orange zest from the oranges using a vegetable peeler.

Heat the oil to about 140 degrees-same as extremely hot tap water.
Add orange zest. Transfer to a storage conteiner and refrigerate to infuse overnight. Taste the next day and strain if the flavor is good. If stronger flavor is desired, allow to infuse longer. Strain, cover and store in cool, dark place.
Add a few minced cloves of garlic for a great oil to brush on fish (fried, grilled, baked or steamed)
Cover and refrigerate, best used within 3 or four days.
Use 6 lemons instead of oranges if you want lemon. 8 limes for lime.
　

FRIED TOMATOES-GREEN OR RED

Fried Tomatoes-Red or Green

The only thing that takes practice is having confidence that seasoned cornmeal is enough to do the job.

2 pounds tomatoes. Green or Red (just make sure the red ones aren’t very soft or they’ll fall apart when you fry them)
1 ½ cups cornmeal
Oil for frying, you may also use shortening or the traditional bacon grease.
Salt and pepper to taste

Season your cornmeal with salt and pepper.
Slice the tomatoes about 3/8 inch thick,
Dredge both sides of the tomatoes in the seasoned cornmeal, pressing each side firmly into the meal so it will make a good coating. Do not try to do anything more than coat them, you don’t want to mound the cornmeal up it will fall off anyway, just make sure it’s all covered. Tomatoes are pretty wet things so the cornmeal will stick quite well. Respect your ingredients.

Place the coated tomato slices on a plate, any excess cornmeal should fall off as you move them to the plate.

Put enough oil or whatever in an iron skillet to a depth of about 3/8 inch, and place the skillet over medium heat. Add the tomatoes to the hot oil a few at a time, without crowding, and fry until golden brown, about 1 minute. Turn, and when both sides are golden brown, drain on paper towels and serve piping hot. They will be soft all the way through except where a bit of the core may be in the slice.

ROASTED TOMATOES

Roasted Tomatoes

8 ripe but very firm perfect tomatoes (of equal size)-Romas are perfect
salt to taste
1 clove garlic, minced
½ cup chopped fresh basil leaves or 2 tsp. Dried
½ cup oil, preferably olive
1/4 cup chopped flat leaved parsley, optional

Preheat the oven to 425

Cut your tomatoes in half lengthwise and lay the halves, cut side up, on a lightly oiled baking pan. Season with salt. Blend the garlic and basil with the olive oil and sprinkle the mixture over the tomatoes. Bake for 15 minutes. Remove the tomatoes from the oven and lightly press them with a spoon. If they feel soft they are almost done. Sprinkle with parsley if desired. Return to the oven for about 5 minutes. (The time will vary with their size, but 20 minutes total cooking time is usually perfect.). The tomatoes must stay firm enough for the skin to remain unbroken. Garnish for pork or meat loaf.
Serves 8

A notable variation: Sprinkle a mixture of buttered and toasted bread crumbs and toasted pine nuts over the tomatoes.

The Real Deal from Australia: 
Prepare the tomatoes for roasting as in the above recipe but preheat the oven to 350 degrees. When your tomatoes are ready (and it’s a temptation to eat them raw rather than cook them). Put them cut side up o n a baking sheet and pop them in the oven. Plan on about 45 minutes cooking time. They don’t need to be dry but they will getin to shrink a bit and that’s what you want. The flavor will be intensifying all the time. When they’re done by your instinct take them out and cool them. Use for salads, appetizers or as a soup ingredient. This is hard to beat and hands down the only way to enjoy winter tomatoes.

FRIED GREEN TOMATO WEDGES

2 c. yellow cornmeal

4 t. coarse salt

1 t. freshly ground black pepper

1/2 t. ground cayenne pepper

2 c. buttermilk

2 eggs

Zest and juice of 4 limes

Oil for frying

about 4 cups small green tomatoes, cut into 1-inch thick wedges.

 

Combine cornmeal, salt, black pepper, and cayenne pepper; set aside. In another shallow bowl, whisk together the buttermilk, eggs, lime juice and zest and set aside.

 

In a large cast-iron skillet, pour oil to a depth of about an inch; you will want enough to submerge the wedges.   Heat until a deep-fry thermometer measures 375º. Dip the wedges into the batter and immediately place them into the hot oil (careful! don't splash, use a little spoon or fork, please).

 

Fry tomatoes, working in batches, until golden brown, about two minutes total frying time. Drain on a paper towel-lined plate. Season with salt while hot. Serve warm with aioli (posted in the blog archive already).

ZABAGLIONE ICE CREAM

Zabaglione Ice Cream

4 large egg yolks
1/2 cup sugar
1 cup whole milk
1 cup heavy whipping cream
6 tablespoons imported dry Marsala
2 tablespoons dark rum
1 teaspoon vanilla extract
　
Whisk yolks and sugar in medium bowl until thick, about 2 minutes. Heat milk and cream in medium saucepan over medium heat until mixture bubbles at edges. Gradually whisk hot milk mixture into yolk mixture; return to saucepan. Stir over medium heat until custard leaves path on back of spoon when finger is drawn across and temperature registers 170 degrees.

Process custard in ice cream maker. Transfer gelato to container. Cover and freeze until firm, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)

HOT BUTTERED RUM MIX

Hot Buttered Rum Mix

One of the Joys of Winter!  Keep the batter in the fridge and make it in a cup by adding boiling water.  You will bless me many times for this.

Makes about 20 drinks:
½ cup butter, room temperature
1 cup brown sugar
1 heaping tsp. Cinnamon
1 heaping tsp. Nutmeg
1/8 tsp. Ground Allspice
1/4 tsp. Ground ginger
½ tsp Angostura bitters (optional)

To make the mix; place the softened butter in a bowl. Add the brown sugar gradually, and cream the butter and sugar together. Mix in spices and optional bitters. Store covered in the refrigerator. Keeps for months.

To use the mix, stir 1 to 2 tsp. Of the butter-spice mix into 2 oz of dark rum and 4 oz boiling water for each serving.

ENGLISH TRIFLE

English Trifle

Something done altogether too infrequently in this country. 
serves 6

12 ounce sponge cake or pound cake
4 Tbsp. Raspberry, apricot or strawberry jam
½ cup split, blanched almonds
1 cup port or sherry
1/4 cup brandy or Barbados rum
3 egg yolks
3 Tbsp. Sugar
3 Tbsp flour
grated rind of one lemon
2 cups hot milk
1 tsp vanilla
1 cup cream
1 Tbsp sugar
walnut halves
Maraschino cherries

Cut cake into thick slices and spread top of each slice with jam. Arrange cake slices in the botom of a glass serving dish (about a 2-quart size). then pour the wine and brandy over top of cake. Sprinkle on the almonds.

Make a custard. Stir together in a bowl the egg yolks and sugar. Blend in flour and lemon rind, then stir in hot milk. Place mixture in a saucepan and stir over low heat until custard thickens. Do not allow it to boil. Remove the custard from heat and add vanilla. Allow it to cool 30 minutes.

After custard has cooled, spread it over the cakes. Whip cream until slightly thickened. Sprinkle in sugar and then beat until the cream is stiff enough to form peaks. Spoon cream on top of the custard.  Decorate top of the trifle with walnut halves and cherries. Refrigerate until ready to serve.

ENGLISH BREAD SAUCE

English Bread Sauce


Good on most pork, and poultry recipes, but remarkable with roast turkey.  Very traditional, more used in France today than England.
serves 6

2 cups milk
1 onnion, thickly sliced
2 cloves
1 bay leaf
1/8 tsp powdered thyme
½ tsp. Salt
1/8 tsp. Pepper
1 cup soft white bread crumbs (fresh)
2 Tbsp butter
1 Tbsp. Heavy cream

Heat the milk over moderate heat with the onion, cloves, bay leaf, thyme, salt and pepper for 15 minutes. Strain off the liquid into another saucepan. Just before serving add the bread crumbs and simmer for several minutes, stirring until the sauce is smooth and thick Stir in the butter and cream. Serve in a hot sauceboat.

Especially good with chicken, turkey or pheasant.

COFFEE PUNCH

Coffee Punch

1 gallon strong coffee
1 3/4 cup sugar
1 pint heavy cream
1/2 gallon vanilla ice cream
1/2 gallon chocolate ice cream


Dissolve sugar in hot coffee and chill (for at least 45 minutes)
Add heavy cream. Stir well. Return to refrigerator until you are ready to serve.
At serving time, pour coffee mixture into punch bowl. Stir in ice cream by the scoop until blended together.