Homemade Egg Nog

Eggnog. Either you love it or you don't...I love it! And here is a healthier version - sans the white sugar!

Yield: Approx. 1 quart 
Prep time: ~ 10 min.
Cook time: ~ 30 min.

4 c whole milk
1/2 c heavy cream
2 eggs 
3 egg yolks
1/4 c honey
1/4 tsp salt
1 tsp each: rum extract, ground nutmeg

Slowly heat the milk and heavy cream over medium heat. Stir it with a whisk every minute or so - but don't leave it for long - you'll burn it if you do. In the meantime, crack the eggs into a heatproof bowl and whisk. 

When milk is steaming (not boiling), lower the temperature on the stove and slowly temper the egg mixture by adding about 1/4 c of hot milk at a time to the bowl. Whisk as you do this. When you've added about 2 c of the hot milk mixture to the eggs, slowly pour this back into the milk mixture, whisking the entire time. Return the pot to medium heat and continue whisking until it begins to bubble and thicken. This took about 15 minutes for me. When thick, remove mixture from the heat and add honey, salt, extract and nutmeg. 

Allow mixture to cool until it's slightly warm. Use an immersion blender or regular blender and blend until smooth and refrigerate.

Enjoy!

Granola!

Granola is a great breakfast alternative to my usual egg sandwich. I adapted this one from The Kind Diet by Alicia Silverstone. 

Yield: Approx. 9 c granola
Prep time: ~ 15 min.
Cook time: ~ 50 min.

6 c oats (not quick)
1/2 c canola oil or coconut oil (coconut oil has more flavor, I think!)
1/3 c table syrup or maple syrup (this amount is flexible, 1/3 c will make a sweet granola)
1/4 c maple sugar (or just plain ole' white sugar) opt. depending on how sweet you want it!
1 1/2 tsp vanilla
1/2 tsp EACH salt, cinnamon
1/2 c flaxmeal (ground up flaxseeds)
1/2 c lightly toasted, unsweetened coconut
1/2 c sunflower seeds
1/2 c chopped walnuts
3/4 c chopped almonds
opt. 1/4 c flaxseeds
1/2 c EACH craisins (or raisins), chopped dates

Preheat oven to 350. Place oats on large cookie sheet, bake 20 minutes (this toasts them and brings out their natural nutty flavor). Whisk the oil, syrup, sugar, vanilla, salt, cinnamon in one bowl, then pour over the rest of the ingredients EXCEPT for the dried fruit. Add oats, stir well, spread in one layer on 1-2 cookie sheets and bake for 30 (ish) minutes total. Stir after 15 minutes. Add fruit after removing from oven. Cool and put in air tight container. Enjoy with yogurt or milk or over vanilla ice cream. 

Black-eyed Pea Croquettes

This recipe was adapted from Alicia Silverstone's book The Kind Diet. I've recently made some vegan friends and they are challenging my assumption that all good food must include two of my favorite ingredients: butter and cheese. 

So...here goes!

Yield: ~ 30 croquettes, depending on how large you make them
Prep time: ~ 30 min, plus overnight for soaking the peas
Cook time: ~ 30 min for frying

Croquettes:
3 c black eyed peas (soaked overnight)
1/2 c fresh (if possible) herbs (combo of basil, thyme, cilantro, parsley)
2-3 T lemon juice (depending on how lemony you like things)
1 round tsp garlic powder
1 round tsp salt
1 round tsp cumin
1 T soy sauce or Braggs
Canola oil for frying

Dipping sauce:
1/2 c maple syrup, brown rice syrup, or table syrup (or a combo!)
1/4 c apple cider vinegar (or to taste, you may like it thinner, or thicker, so adjust this as you see fit)
1/4 - 1/2 tsp chili flakes (or to taste)
2 T spicy brown mustard, not the yellow stuff...
1/4 - 1/2 c chopped green onions (or to taste)

Drain the peas, put them in Cuisinart  and blend. You may need to blend in batches. With the last batch of peas, add the fresh herbs (this will save you from having to chop them!). In a large bowl, combine all the croquette ingredients. With wet hands, shape filling into egg-shaped balls. I shaped a whole cookie sheet full of them, so I could just fry them all at once. 

When you have shaped the croquettes, heat about 1/4 inch canola oil in a cast iron or nonstick skillet, when the oil is hot (but not smoking), place croquettes in pan. Keep a close eye on them and flip when browned (approx 3-5 min). 

When croquettes are browned on all sides, place them on paper towels or wire rack to drain. You will need to add more oil to the pan as you cook batches of these. 

For sauce:
Whisk all the ingredients together. As I mentioned, you can modify these tastes...like spicy? add more chilis. Like sweet? add less vinegar...you get the picture.   

Blueberry Muffins

These muffins were made using a combination of two different recipes: the muffins came from Gourmet and the topping came from Food and Wine. 

Yield: 12 muffins
Prep time: ~ 20 min
Cook time: ~ 30 min

Dry Ingredients:

1 3/4 c whole wheat pastry flour (if you don't have pastry flour, you can just use regular whole wheat flour, and whiz it in the blender for 30 seconds or so....this works just fine)
1/2 c sugar
2 tsp baking powder
3/4 tsp salt
1 tsp lemon zest

Wet Ingredients:
1 egg
1/4 c milk (any kind, I used soymilk)
1/4 c heavy cream or half n' half
1/4 c yogurt (plain or vanilla)
5 T butter, melted
1 1/2 c blueberries

Topping:

2 T melted butter
1/2 c flour (white will be more crumbly...but you can use whole wheat)
1/2 tsp baking powder
2 T sugar
1-2 T brown sugar (depending on how sweet you want it)
pinch of salt

Line 12 muffin tins with muffin liners, and spray them with nonstick spray or lightly brush with butter. Preheat oven to 375.

Combine dry ingredients in a large bowl, mix well. In another bowl, whisk egg, milk, cream, yogurt together, add butter. Pour wet mixture into dry mixture, add blueberries and stir until just barely incorporated. This will be a fairly dense mixture, but don't panic...these muffins will be delicious!

Using the bowl that the wet ingredients were mixed in, combine all the topping ingredients, mix with a fork or your fingers. The mixture should resemble peas and be crumbly. If it seems too wet, sprinkle in a little more flour and sugar. 

Fill muffin liners with batter and top with topping mixture. Bake 30 minutes or until a toothpick comes out clean.

Enjoy!

FOR MUFFINS

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 teaspoon grated lemon zest
• 1 large egg
• 1/2 cup whole milk
• 5 tablespoons unsalted butter, melted
• 1 1/2 cups blueberries (about 7 ounces)

FOR TOPPING

• 1 teaspoon sugar
• 1/4 teaspoon cinnamon

• EQUIPMENT:

   
  a muffin pan (preferably nonstick) with 12 (1/3- to 1/2-cup) muffin cups

MAKE MUFFIN BATTER:

• Preheat oven to 375°F with rack in middle. Butter muffin pan.
• Whisk together flour, sugar, baking powder, and salt in a large bowl, then whisk in zest.
• Whisk egg in another bowl, then whisk in milk and butter. Add to dry ingredients and stir with a rubber spatula until just combined (batter will be dense). Fold i

Herby Roasted Potatoes with Bleu Cheese

This recipe is courtesy of the abundance of fresh herbs I received in my CSA from the University this week. Fresh herbs make such a difference in a dish like this where they play a front n' center role. Yum!

Yield: 4 1/2 c
Prep time: 15 min
Cook time: 20-25 min

4 c new potatoes, diced
1/3 c mixed (fresh) herbs (sage, thyme, chives, rosemary)
2 T olive oil
1/2 tsp each: salt, pepper
3 oz bleu cheese, crumbled

Preheat the oven to 450. Put all ingredients (except for the cheese) in large cast iron skillet. Stir well, bake 15 minutes, rotate pan and stir, bake another 10 minutes or until the potatoes are crispy to your liking. Crumble bleu cheese over pan of potatoes while still warm. This creates a delicious cheesy layer. Enjoy!

Springtime Strawberry Salad

Yield: approx. 15 c
Prep time: approx. 20 min - depending on how much washing your greens require
Cook time: 5 min.

Salad:
12 c roughly chopped greens (bibb, buttercrunch, romaine lettuce, spinach...pick your favorites!)
4 oz (or to taste) goat cheese, crumbled 
3/4 c glazed nuts or seeds (I used a combo of sunflower seeds and almonds)
3 c (or to taste) diced strawberries

Vinaigrette:
1/4 c balsamic vinegar
1/2 tsp salt
1/4 tsp pepper
3/4 c extra virgin olive oil

Combine salad ingredients in large bowl. In another bowl, combine vinegar, salt and pepper, whisk. Slowly pour in oil while constantly whisking. Dressing will emulsify  Pour dressing over salad just before serving. 

BAKLAVA!

Okay, I admit it. I was listening to my favorite NPR show, The Splendid Table a couple weeks ago, and instantly felt intimidated. Let me explain. The story that caught my ear was about 'How to Spot a Good Recipe.' I respect the host of this show (Lynne Rossetto Kasper) immensely, and when she listed some of the important parts of a good recipe, I suddenly felt like the recipes I've posted here didn't meet those standards. 

So, if you've attempted one of my recipes, and it hasn't turned out...do tell. 
If you've attempted one of my recipes, and it has turned out...again, do tell. 
I am always welcome to feedback, so if something seems odd...off....confusing....just ask.  

I have taken Ms. Kasper's advice to heart, and will do my best to explain and improve my upcoming recipes. So, this morning I put on my oven mitts, rolled up my sleeves, and I got to cookin'...

I hope you enjoy this Baklava recipe. I've adapted it to have less refined sugar (but still has some) and less butter, too. I can't tell the difference, can you?

Makes one 9x9 pan or 9 inch spring form pan
Prep time: approx. 20 min
Cook time: 40 min
Notes: This is better when left to sit for a day before slicing

Ingredients:

1/2 lb phyllo dough (phyllo dough comes in a 1 lb. box)
11 T melted butter 

Filling:
3 1/2 c unsalted, toasted nuts (use a combination of pistachios, almonds, walnuts, pecans)
1/3 c brown sugar
1 tsp vanilla
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1/4 tsp ground cloves

Simple Syrup:
1/4 c sugar
1/2 c honey
3/4 c water
1 cinnamon stick (or 1/2 tsp cinnamon)
1 vanilla bean (or 1 tsp vanilla)

Thaw phyllo dough according to directions on package.

Make Filling:
Place nuts in blender, pulse to chop finely, add sugar, vanilla and spices. Dump contents into large bowl. 

Make Simple Syrup:
Combine all ingredients in pan, bring to a boil, reduce heat, simmer for 5 minutes and remove from heat. Let cool.

Make Baklava:

Line your pan with parchment paper - don't skip this step - it will make your life much easier in the end. Unroll phyllo dough, being gentle, cover dough with a damp towel to keep from drying out. Brush parchment paper with melted butter. Then begin the layering process: Layer 8 sheets of phyllo dough - each one brushed with melted butter - into the baking dish. (You'll lay one down, press into the edges of the pan, brush with melted butter...repeat...)

After the 8th (or so) layer, place 1/4 of the filling mixture on top, and follow with 4 more layers (and butter) of phyllo dough. You will do this 3 more times, (4 layers of phyllo dough, 1 layer of filling, 4 layers of phyllo dough, 1 layer of filling, 4 layers of phyllo dough, and then end with 8 layers of phyllo dough (and butter, of course). If you run low on butter (you might, depending on how liberal you are with the brushing action), go ahead and melt another tablespoon or two. 

Place dish in refrigerator for 1 hour. After 30 min, preheat oven to 350 deg., remove pan from refrigerator and with a butter knife, slice baklava into triangles or rectangles (all the way through to the bottom of the pan). Remove cinnamon stick and vanilla bean from simple syrup, pour over baklava and cover lightly with foil. Place in oven. If you are using a spring form pan, you may wish to bake this ON a cookie sheet, to catch any drips that may sneak out of the pan, this is why the parchment paper is essential. After 25 minutes, remove foil and bake uncovered for 15 more minutes. It is done when the top is lightly browned. 

Total baking time: 40 minutes, plus or minus 10 minutes. 

This baklava is better if you leave it to sit in the refrigerator for 12 or so hours, but this step is not necessary. 

enjoy!