Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live.
Join us live in the Well Seasoned Kitchen and cook along with Chef Deniz. It’s Easter weekend and what would Easter be without some CHOCOLATE!!
Watch the class below, or visit us on YouTube.
Open the other recipes Chef Deniz featured tonight in your browser so you can work across his menu as you watch along.
- 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
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!
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.
Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along
By Chef Tessa Turcotte-Novosedlik
Ingredients:
Instructions:
Yields to: 1 flatbread
Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along
By Chef Tessa Turcotte-Novosedlik
Ingredients:
Instructions:
Yields to: 2 cups
Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along
By Chef Tessa Turcotte-Novosedlik
Ingredients:
Instructions:
Yields to: 1 serving
Open the recipes Chef Tessa and Angie will feature tonight in your browser so you can work across their menu as you watch along
By Chef Tessa Turcotte-Novosedlik
Ingredients:
Instructions:
Yields to: 2 servings
