Results: 14 servings
Apparatus:
Whisk
Large pan
Components:
6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon
Procedure:
1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended.
2. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
3. Next, set the pan on your stove's burner and turn it to the lowest possible setting.
4. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.
5. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
6. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish.
7. Refrigerate the mix for at least 4 hours before proceeding.
8. Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!
Found here...
http://www.eggnogrecipe.net/
Showing posts with label 02 Yolks. Show all posts
Showing posts with label 02 Yolks. Show all posts
Friday, November 25, 2011
Thursday, October 13, 2011
Shrimp Burgers with Roasted Garlic-Orange Aioli
Results: 4 servings
Apparatus:
Oven (preheat to 400F)
Aluminum foil
Medium bowl
Whisk
Large saute pan
Bowl
Components:
Roasted garlic–orange aioli:
1 head garlic
1/2 cup plus 1 tbsp. extra virgin olive oil
2 large egg yolks (room temperature)
1/2 cup grapeseed oil
Kosher salt
2 tbsp. orange juice (freshly squeezed)
1 tsp. zest from 1 orange (finely grated)
Black pepper (Freshly ground)
Shrimp burgers:
5 tbsp. olive oil
1/4 cup fennel, from one small bulb (finely chopped)
1/4 cup shallots (finely chopped)
1/4 cup red bell pepper (finely chopped)
2 tbsp. fennel fronds (finely chopped)
1 tbsp. chives (finely chopped)
1 tbsp. zest from 1 orange
1 1/2 pound shrimp (peeled and de-veined, finely chopped by hand)
Kosher salt and freshly ground black pepper
1 to 2 tbsp. roasted garlic-orange aioli
Hamburger buns (toasted) for serving
Procedure:
Roasted garlic–orange aioli:
To roast the garlic:
1. Preheat oven to 400 degrees F.
2. Peel away the outer skin of 1 garlic head.
3. Cut off top ¼ to ½ inch of the head to expose the individual cloves.
4. Drizzle 1 tablespoon olive oil over the garlic head.
5. Wrap in foil.
6. Roast for 30 to 35 minutes, or until cloves are soft when pressed.
7. Cool.
8. Squeeze the cloves from their skin.
9. Mash 3 cloves and set aside.
10. Reserve the rest for another use.
Aioli: (For best results make the aioli the day before and place in the fridge overnight, tightly covered)
1. In a medium bowl, Whisk the egg yolks.
2. Gradually Whisk in the remaining olive oil.
3. Whisk in the grapeseed oil; begin with small drizzles, then Whisk in a thin stream until the mayo is very thick.
4. Whisk in a pinch of salt.
5. Whisk in the orange juice, a little at a time.
6. Whisk in the orange zest and the roasted garlic paste.
7. Season to taste with salt and pepper.
Shrimp burgers:
1. In a large saute pan, heat 2 tablespoons olive oil over medium heat.
2. Add the fennel and shallots.
3. Cook until they start to caramelize, about 8 minutes.
4. Add the red bell pepper.
5. Cook about 3 minutes longer; you want the pepper to soften but retain its texture.
6. Remove from the heat.
7. Mix in the fennel fronds, chives, and orange zest.
8. In a bowl, combine the shrimp with the sauteed vegetable-herb mixture.
9. Salt and pepper (to taste).
10. Fold in aioli, a teaspoon at a time, to just bind the burgers.
11. Form into four patties.
12. Refrigerate until ready to cook.
13. Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat.
14. Fry the patties until golden, about 4 minutes on each side, or until cooked through.
15. Spread the aioli on the inner face of both of the toasted buns.
16. Serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.
Original recipe from:
http://www.food52.com/recipes/12130_shrimp_burgers_with_roasted_garlicorange_aioli
Apparatus:
Oven (preheat to 400F)
Aluminum foil
Medium bowl
Whisk
Large saute pan
Bowl
Components:
Roasted garlic–orange aioli:
1 head garlic
1/2 cup plus 1 tbsp. extra virgin olive oil
2 large egg yolks (room temperature)
1/2 cup grapeseed oil
Kosher salt
2 tbsp. orange juice (freshly squeezed)
1 tsp. zest from 1 orange (finely grated)
Black pepper (Freshly ground)
Shrimp burgers:
5 tbsp. olive oil
1/4 cup fennel, from one small bulb (finely chopped)
1/4 cup shallots (finely chopped)
1/4 cup red bell pepper (finely chopped)
2 tbsp. fennel fronds (finely chopped)
1 tbsp. chives (finely chopped)
1 tbsp. zest from 1 orange
1 1/2 pound shrimp (peeled and de-veined, finely chopped by hand)
Kosher salt and freshly ground black pepper
1 to 2 tbsp. roasted garlic-orange aioli
Hamburger buns (toasted) for serving
Procedure:
Roasted garlic–orange aioli:
To roast the garlic:
1. Preheat oven to 400 degrees F.
2. Peel away the outer skin of 1 garlic head.
3. Cut off top ¼ to ½ inch of the head to expose the individual cloves.
4. Drizzle 1 tablespoon olive oil over the garlic head.
5. Wrap in foil.
6. Roast for 30 to 35 minutes, or until cloves are soft when pressed.
7. Cool.
8. Squeeze the cloves from their skin.
9. Mash 3 cloves and set aside.
10. Reserve the rest for another use.
Aioli: (For best results make the aioli the day before and place in the fridge overnight, tightly covered)
1. In a medium bowl, Whisk the egg yolks.
2. Gradually Whisk in the remaining olive oil.
3. Whisk in the grapeseed oil; begin with small drizzles, then Whisk in a thin stream until the mayo is very thick.
4. Whisk in a pinch of salt.
5. Whisk in the orange juice, a little at a time.
6. Whisk in the orange zest and the roasted garlic paste.
7. Season to taste with salt and pepper.
Shrimp burgers:
1. In a large saute pan, heat 2 tablespoons olive oil over medium heat.
2. Add the fennel and shallots.
3. Cook until they start to caramelize, about 8 minutes.
4. Add the red bell pepper.
5. Cook about 3 minutes longer; you want the pepper to soften but retain its texture.
6. Remove from the heat.
7. Mix in the fennel fronds, chives, and orange zest.
8. In a bowl, combine the shrimp with the sauteed vegetable-herb mixture.
9. Salt and pepper (to taste).
10. Fold in aioli, a teaspoon at a time, to just bind the burgers.
11. Form into four patties.
12. Refrigerate until ready to cook.
13. Heat the remaining 3 tablespoons olive oil in a pan (cast iron works well) over medium-high heat.
14. Fry the patties until golden, about 4 minutes on each side, or until cooked through.
15. Spread the aioli on the inner face of both of the toasted buns.
16. Serve the shrimp burgers with your favorite condiments, such as a big leaf of butter crunch lettuce.
Original recipe from:
http://www.food52.com/recipes/12130_shrimp_burgers_with_roasted_garlicorange_aioli
Thursday, September 1, 2011
CHICKEN AND DUMPLINGS
Apparatus:
Large pot
Large bowl
Rolling board
Rolling pin
Components:
1 med. hen
3 cups plain flour
1 tsp. salt
1 tbsp. Crisco shortening
2 egg yokes
3/4 cup COLD water
Procedure:
A. HEN:
1. Season hen with salt and pepper.
2. Boil hen in large pot until tender.
3. Debone if desired.
B. DUMPLINGS:
1. In large bowl mix flour, salt, and shortening.
2. Beat egg yolks and add to mixture.
3. Add small amounts of water until mixture is completely moist.
4. Remove dough from bowl to rolling board.
5. Sprinkle with flour enough to knead.
6. Knead dough until it handles easily.
7. Divide dough into two equal parts.
8. Roll dough with rolling pin until VERY thin.
9. Cut into small squares.
10. Chicken broth should be boiling rapidly when dumplings are added.
11. After all dumplings have been added reduce heat and cook about 15 minutes.
12. Remove from heat and add 1/2 cup sweet milk.
Original recipe from:
COOKS.COM
Large pot
Large bowl
Rolling board
Rolling pin
Components:
1 med. hen
3 cups plain flour
1 tsp. salt
1 tbsp. Crisco shortening
2 egg yokes
3/4 cup COLD water
Procedure:
A. HEN:
1. Season hen with salt and pepper.
2. Boil hen in large pot until tender.
3. Debone if desired.
B. DUMPLINGS:
1. In large bowl mix flour, salt, and shortening.
2. Beat egg yolks and add to mixture.
3. Add small amounts of water until mixture is completely moist.
4. Remove dough from bowl to rolling board.
5. Sprinkle with flour enough to knead.
6. Knead dough until it handles easily.
7. Divide dough into two equal parts.
8. Roll dough with rolling pin until VERY thin.
9. Cut into small squares.
10. Chicken broth should be boiling rapidly when dumplings are added.
11. After all dumplings have been added reduce heat and cook about 15 minutes.
12. Remove from heat and add 1/2 cup sweet milk.
Original recipe from:
COOKS.COM
Thursday, July 7, 2011
Vanilla Ice Cream
Results: 6 servings, 1/2 C. each
Apparatus:
Saucepan
Whisk
Ice cream machine or freezer
Components:
1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod
Procedure:
1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx
Apparatus:
Saucepan
Whisk
Ice cream machine or freezer
Components:
1 cup milk
1 cup heavy cream
2 egg yolks
1/4 cup sugar
2 teaspoons vanilla extract or seeds from 1 vanilla pod
Procedure:
1. Combine the milk and cream in a saucepan and bring to boiling point.
2. Remove from heat and add the vanilla.
3. Whisk together the egg yolks and sugar.
4. Gradually Whisk in the milk mixture.
5. Return the mixture to a saucepan and cook over low heat for about 5-7 minutes, Whisk gently, until the mixture thickens.
6. Let cool
7. Freeze in an ice cream machine (follow manufacturer's instructions). Alternatively, you can freeze the mixture and remove it and scrape or mix it up as it freezes. Freezer time may vary due to different freezer capabilities.
Original recipe from:
http://www.cooking.com/Recipes-and-More/recipes/Vanilla-Ice-Cream-recipe-1749.aspx
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