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Recipes

Easy to Make Egg Nog

December 12, 2024


Ingredients

- 3 cups (700 ml) whole milk
- 1 cup (240 ml) heavy or double cream
- 3 cinnamon sticks
- 1 vanilla bean pod, split with seeds removed
- 1 teaspoon freshly grated nutmeg, plus extra for garnish
- 5 eggs, separated - 2/3 cup (130 g) granulated sugar
- 3/4 cup (175 ml)  Dark Rum or bourbon

Steps

1. In a saucepan, combine the milk, cream, cinnamon sticks, vanilla bean pod, vanilla seeds, and nutmeg. Heat the mixture over medium heat until it reaches a boil. Once boiling, remove it from the heat and allow it to steep.

2. In a large bowl or stand mixer, beat the egg yolks and sugar together until well combined and thick ribbons form when the whisk is lifted. Slowly whisk in the steeped milk mixture and continue mixing until smooth. Add the Bacardi Dark Rum or bourbon and stir to combine. Refrigerate the mixture overnight or for up to 3 days.

3. Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold the beaten egg whites into the eggnog until fully combined. (optional)

4. Serve the eggnog and garnish with freshly grated nutmeg. Enjoy!

 

 

Tips


If you're short on time, you can chill the eggnog in an ice bath!

Safety Note: To reduce the risk of salmonella from raw eggs, consider using pasteurized eggs, especially if including the optional egg whites.

Cook Along with Angie & Chef Tessa: Risotto with Fresh Mushrooms

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Risotto with Fresh Mushroom

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 clove garlic
  • 1 Shallot chopped
  • 6oz mixed mushrooms
  • 2 cups Arborio rice
  • 2L Chicken stock
  • 1/2 L White wine
  • 4oz Butter
  • 2oz Parmesan cheese
  • 1 tsp Parsley
  • Salt & pepper

Instructions:

  • In a large sauté pot sauté mushrooms, shallots and garlic. Add the rice and white wine. Allow to simmer.
  • Slowly, ladle by ladle add the chicken stock (stirring constantly). Cook until rice is al dente about 20 minutes. Stir in the butter and cheese. Stir well.
  • Season with salt and pepper to taste. Garnish with extra cheese and parsley. Serve hot.

Yields to: 2 servings

Cook Along with Angie & Chef Tessa: Truffle Mushroom Flatbread

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Truffle Mushroom Flatbread

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 10”x 6” piece of Puff Pastry, baked
  • 1 cup Oyster Mushrooms, quartered
  • 1 cup Button Mushrooms, quartered
  • 1/4 cup Caramelize Onions
  • 1/2 cup Creamy Feta
  • 2 tbsp 35% Cream
  • 1 tbsp Lemon Juice
  • Truffle Honey, for garnish
  • Arugula, for garnish
  • Olive Oil
  • Kosher salt & pepper to taste

Instructions:

  • Turn oven broiler onto high. In a mixing bowl, combine both types of mushrooms and season with salt, pepper and olive oil. Transfer to a baking tray and place under broiler for 2 minutes or until golden. Remove, turn oven down to 325F and cool.
  • Using a food processor, cream the feta, lemon juice and heavy cream together. Season with salt and pepper. Set aside.
  • To assemble the flatbread, spread the whipped feta onto the base of the flatbread. Spread the caramelized onions atop the feta, then spread the mushrooms evenly over top. Drizzle with Truffle Honey. Place flatbread back into oven and bake for 8-10 minutes. Garnish with fresh Arugula and serve.

Yields to: 1 flatbread

Cook Along with Angie & Chef Tessa: Truffled Cherry Tomato Bruschetta

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Truffled Cherry Tomato Bruschetta

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 pint Cherry Tomatoes, halved
  • 2 tbsp Basil, chiffonade
  • 2 cloves garlic, minced
  • 1/2 shallot, small dice
  • 1/4 cup extra virgin olive oil
  • 1 lemon, zested and juiced
  • Toasted Bread
  • 1/2 tsp Truffle Oil, for garnish
  • Truffle Salt, for garnish
  • Kosher salt & pepper, to taste

Instructions:

  • In a small mixing bowl, combine the halved cherry tomatoes, minced garlic, diced shallot, olive oil, basil, lemon juice and zest. Season with salt and pepper.
  • Place the bruschetta on top of the toasted bread and garnish with truffle oil and truffle salt as desired.

Yields to: 2 cups

Cook Along with Angie & Chef Tessa: Thai Peanut Ramen

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Thai Peanut Ramen

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 package Ramen Noodles
  • 2 tbsp Peanut Butter
  • 1 tbsp Soy Sauce
  • 1 tsp Oyster Sauce
  • 1 tsp Sambal
  • 1 tsp Sesame Oil
  • 1/2 tsp Honey
  • 1 Green Onion sliced
  • Crushed Peanuts for garnish

Instructions:

  • In a mixing bowl, whisk together the peanut butter, soy sauce, oyster sauce, sambal, sesame oil and honey.
  • In a large pot of boiling water, cook the ramen noodles according to the instructions on the package. Drain and toss together with the peanut sauce. Garnish with chopped peanuts and scallions and serve.

Yields to: 1 serving

Cook Along with Angie & Chef Tessa: Cacio e Pepe Ramen

April 18, 2022

Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along

Cacio e Pepe Ramen

By Chef Tessa Turcotte-Novosedlik

Ingredients:

  • 1 package Ramen Noodles
  • 1 1/4 cup Water
  • 2 tbsp Unsalted Butter
  • 3.4 cup Pecorino, grated
  • 2 tbsp Parmesan, grated

Instructions:

  • In a medium sized saucepot over medium-high heat, bring the water and ramen noodles to a boil, stirring every minute or so with a fork or tongs to loosen the noodles as they cook. Continue cooking until the noodles are soft and about ¼ cup of liquid remains.
  • Turn the heat down to low and add the butter and black pepper and toss together. If the pasta seems dry, add water a tablespoon at a time.
  • Remove from heat and slowly add in the grated pecorino cheese, adding more as it melts. If the pasta is too thick, add more water to the mixture. Season with salt, garnish with grated parmesan and serve.

Yields to: 2 servings

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