Eggnog

Servings: Lots!

Ingredients:

• 1 dozen fresh eggs
• 1 quart milk
• 1/2 teaspoon salt
• 2 1/2 or more cups super fine sugar
• 1 cup bourbon
• 1 cup brandy
• 2 tablespoons vanilla
• 3 pints heavy cream
• 1 cup dark rum
• nutmeg

Instructions: 

1. Separate the egg whites from the egg yolks. The whites must be at room temperature when beating. Beat the yolks together with salt, slowly adding 1 1/2 cups sugar until pale and thick. Place over double boiler and add milk. Whisk constantly until temperature of 160-170ºF is obtained (do not boil). Remove from heat. Add vanilla and booze. This portion may be refrigerated for several hours or overnight.
2. Beat egg whites until foamy and slowly add the remaining 3/4 cups of sugar, continuing to beat until stiff and all the sugar has been incorporated. Next, whip the cream until stiff. Fold the egg whites into the yolk mixture, and fold in the whipped cream. Taste and add more booze or sugar if necessary. Pour into punch bowl and sprinkle with nutmeg. The eggnog should appear fluffy with bits of floating whipped cream and egg whites. Do not overmix.
3. Serve cold.

Granny Larson's Eggnog

Servings: 20

Ingredients:

• 6 eggs separated
• 1 cup sugar
• 1 1/2 quarts milk.
• 1/2 c. Rum (white)
• 1 1/2 cups whip cream
• 1 1/2 cups brandy or cognac

Instructions:

1. Beat egg yolks, and beat in sugar gradually, until thick. Add brandy and rum to egg and sugar mixture. Put in fridge for at least 1 hour. 
2. Beat egg white until firm. Beat whip cream. Add milk to egg yolk and booze mixture. Fold in egg whites and whip cream. Recipe can be prepared days ahead -- store in large jar or pot with tight lid.

Rack of Lamb Persille

Servings: 2

Ingredients:

• 6 rib rack of lamb (about 1 ¼ pounds) trimmed of all but a thin layer of fat and with the bones trimmed and partially cracked for easy carving.
• 1 T minced shallot
• 2 t Dijon-style mustard
• 1 garlic clove-crushed to a paste
• Salt and pepper
• Pinch of dried rosemary crumbled
• Pinch of dried thyme
• 1t olive oil
• Watercress for garnish
• ¼ t dried rosemary
• ¼ t dried thyme
• 1 T minced fresh parsley leaves
• ½ cup stale bread crumbs
• 3 T unsalted butter
• 1 garlic clove, minced

Instructions:

1. In a small bowl combine well all the marinade ingredients with salt and pepper to taste.  Rub the lamb with the marinade, then let it marinate, covered and chilled overnight.    
2. In a skillet cook the shallot and garlic in the butter over moderate heat, stirring until softened.   Add the bread crumbs, parsley, thyme, rosemary and salt and pepper to taste, heat the mixture, stirring for 2 minutes and remove the skillet from the heat.
3. Arrange the lamb, fat side up, in a heavy baking pan and roast it in a preheated 500 degree oven for 10 minutes.  Pat the crumb mixture firmly onto the browned lamb fat, reduce the heat to 400 degrees and roast the lamb for 10-12 minutes more for medium-rare meat.  Arrange the lamb on a serving platter and garnish with the watercress

Quick and Light Pad Thai

Servings: 4

Ingredients:

• 8 oz rice-flour noodles 
• 1/4 c reduced-sodium fish sauce 
• 3 Tbsp brown sugar
• 2 1/2 Tbsp reduced-sodium soy sauce
• Juice of 1 lime (about 2 Tbsp) 
• 1 Tbsp rice wine vinegar
• 1/2 tsp ground red pepper
• 1 Tbsp toasted sesame oil, divided
• 4 oz firm tofu, cubed
• 3 cloves garlic, minced
• 1 egg + 2 egg whites, lightly beaten
• 1/2 lb ground chicken
• 4 c bean sprouts
• 4 med scallions, including green tops, thinly sliced (1/2 c)
• 2 Tbsp roughly chopped roasted, unsalted peanuts 
• 1 c cilantro leaves

Instructions:

1.  Soak noodles. Set aside.
2.  Whisk together fish sauce, sugar, soy sauce, lime juice, vinegar, pepper, and 1 teaspoon of the oil in small bowl. Set aside.
3. Heat remaining 2 teaspoons oil in wok or large nonstick skillet over medium heat. When oil is hot but not smoking, add tofu and cook, turning once, until light brown, about 3 minutes. Add garlic and cook 1 to 2 minutes. Add eggs. When just set, stir and gently push to side of pan.
4. Add chicken to pan and cook until no longer pink, about 5 minutes. Add sprouts and stir gently until all ingredients are barely combined. Stir in drained noodles, scallions, and fish sauce mixture and simmer just until liquid thickens slightly, 5 to 10 minutes.
5. Serve garnished with the peanuts and cilantro.

Curried Cauliflower and Potato

Yet another comic for an awesome recipe -- this time for cauliflower and potatoes!

Parma Brussel Sprouts

And here is a comic with a fantastic brussel sprout recipe!

Slow Cooker Shredded BBQ Beef

Ingredients:

• 1 roast of your choosing (mine was a rump roast, around 4 lbs)
• 24 oz. bbq sauce of your choosing
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 Tbsp dijon mustard
• 2 Tbsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp onion powder
• black pepper to taste

Instructions:

1. Whisk together all of the ingredients except the meat in the bowl of your slow cooker. 
2. Put the meat in there and turn to coat.  
3. Cook on low for 8-9 hours or high for 4-5 until the meat shreds easily. 
4. Remove the meat with 1 hour to go and shred with two forks, then add it back in to the sauce and let it finish cooking the final hour.  
5. Serve hot!

Link to website here.