Homemade Eggnog

 Homemade Eggnog

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla extract
• ground cinnamon , for topping

Instructions

1.                    Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

2.                    In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 

3.                    Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 

4.                    Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 

5.                    Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

6.                    Remove from heat and stir in the vanilla, and alcohol*, if using.

7.                    Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 

8.                    Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

9.                    Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

10.                 Store homemade eggnog in the fridge for up to one week.

https://tastesbetterfromscratch.com/homemade-eggnog/

Sweet Potato Casserole

 Sweet Potato Casserole

Ingredients

Sweet Potato Casserole

• 4-5 large (4 pounds) sweet potatoes 
• 1/4 cup brown sugar, I use dark brown, but light works great too
• 1/4 cup granulated white sugar
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup evaporated milk (1%, 2%, or whole milk will work ok)
• 1 teaspoon ground cinnamon, optional
• 1/2 teaspoon salt
• 2 large eggs

Pecan/Marshmallow Topping

• 4 tablespoons  butter, melted
• 3/4 cup chopped pecans
• 1/2 cup brown sugar, I use dark brown, but light works great too
• 1/2 cup white all-purpose flour
• 1/4 teaspoon salt
• 1.5 - 3 cups miniature marshmallows

Instructions

1.                     Preheat oven to 400 degrees F. Wash and deeply pierce each sweet potato several times with a fork and transfer to a foil-lined large baking sheet. Bake 1 hour, or until very tender when pierced with a fork. Once fork tender, remove from the oven, allow to slightly cool, and then cut potatoes in half and pull off the skins (they should slip right off!) 

2.         If the skins don't come off easily, scoop out the flesh from the halved potatoes. Place into a large mixing bowl and mash the potatoes with a potato masher. Add in brown sugar, white sugar, butter, vanilla, evaporated milk, cinnamon, and salt. Blend, using an electric hand mixer on low speed until smooth. Add in eggs and beat until blended and smooth. Reduce oven temperature to 350 degrees F.

3.         Smooth the sweet potato mixture into a 9x13-inch pan. In a separate bowl, combine the pecan topping: the melted butter, chopped pecans, brown sugar, flour, and salt. Stir until ingredients are well incorporated. Top the entire casserole with this mixture. Bake in a 350-degree oven for 30 minutes (tent with foil if streusel is browning too quickly).

4.         Remove casserole and add marshmallows in diagonal rows over the casserole. Return to the oven and bake for 4-8 minutes or until marshmallows are melty and lightly golden (watch carefully!). Remove from oven and serve warm.

5.         MAKE IN ADVANCE: You can make this casserole in advance by following these tips: store the pecan topping and marshmallows separately. Cover the sweet potato casserole tightly and refrigerate. When ready to bake, add pecan topping and place in the oven while it's preheating; continue to bake for 25-30 minutes once preheated. Add marshmallows according to recipe instructions.

 https://www.chelseasmessyapron.com/sweet-potato-casserole/#wprm-recipe-container-52208

Maple Glazed Pumpkin Muffins

 Maple Glazed Pumpkin Muffins

Ingredients

• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup buttermilk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 cup all purpose flour
• ¾ cup whole wheat flour

glaze

• 2 cups confectioner's sugar
• 4 Tbsp cream, half and half or milk
• 1/2 tsp maple extract

Instructions

1.                Preheat oven to 375F Spray or line a muffin tin with paper liners

2.                In a large mixing bowl, whisk together the oil, sugar, eggs, pumpkin, buttermilk, vanilla extract, and spices until well combined.

3.                Whisk in the salt, baking powder, and baking soda. Make sure these are combined well.

4.                Fold in the flour and mix just until no dry flour remains. At this point you want to make sure not to over-mix your batter.

5.                Fill 10 muffin cups to the top. Bake for about 25-27 minutes.

6.                Cool the muffins on a rack before glazing.

7.                While the muffins are cooling, make the glaze. Mix the powdered sugar with the maple syrup and enough water to make a glaze consistency. Start with 2 tablespoons of water. Blend in the extract, if using.

8.             Dip each (cooled!) muffin, headfirst, into the glaze, then flip over and let dry on a rack. If the glaze is too thin, add a bit more sugar, and if it's too thick, thin with a little more syrup. Let the glaze harden before eating.

Spicy Potatoes with Garlic Aioli

 Spicy Potatoes with Garlic Aioli

Ingredients

• 3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1-1/2 teaspoons chili powder
• 1-1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• AIOLI:
• 1-1/2 cups mayonnaise
• 3 tablespoons lemon juice
• 3 garlic cloves, minced
• 1/8 tsp onion powder
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

• 1. Preheat oven to 375°. Place potatoes in a pot or Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-15 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a parchment covered baking sheet. With hands toss potatoes in oil and minced garlic to coat evenly.
• 2. Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; toss with potatoes to coat. Spread into a single layer. Bake until crispy, about 25-30 minutes.
• 3. For aioli, combine ingredients until well mixed. Refrigerate until ready to serve. Serve potatoes warm with chilled aioli.

 

Mushroom Barley Soup

 Mushroom Barley Soup

Ingredients

• 1 ½ cups pearl barley, rinsed
• salt and fresh cracked black pepper
• 2 pkgs mushrooms
• 4 Tbsp butter
• 2-3 large shallots, minced, about a cup.
• 1 cup finely sliced inner celery stalks (and leaves)
• 1/4 cup flour
• 48 ounces chicken stock or vegetable broth
• ¼ tsp dried sage
• 1 ½ tsp Worcestershire sauce
• 1 cup half and half or heavy cream

garnish

• grated Parmesan cheese

Instructions

1.       Bring a pot of water to a boil and add a teaspoon of salt. When the water boils add the barley and boil gently, uncovered, for 20 minutes, or until the barley is tender but not mushy. Drain.

2.       While the barley is cooking clean the fresh mushrooms. Slice them.

3.       Melt the butter in a large Dutch oven or soup pot and saute the shallots and celery until tender. Add the fresh and dried mushrooms to the pot and sauté everything for about 10 minutes, stirring often, while the mushrooms lose their moisture and brown a bit. Sprinkle the flour into the pot and stir to cook briefly.

4.       Slowly add the chicken stock to the pan, along with the Worcestershire sauce and the sage, stirring as you add it. Bring the stock up to a simmer, stirring often as it heats and thickens slightly. Add salt and fresh cracked black pepper to taste.

5.       Add the barley to the pan, along with the cream. Mix everything together. Let simmer, partially covered, for several minutes to allow the flavors to mingle.

6.       Taste to adjust the seasonings and then serve with a shower of freshly grated Parmesan cheese and more fresh cracked black pepper.