I just came back from a fun-filled night at the casino with the girls. My first drink of the night, I had a bailey's and coffee, and it got me thinking about warm drinks of the autumn season. My favourite of which is.... EGG NOG!
When I first did an elimination diet about 8 years ago, I found dairy to be one of the 'gateway' foods for me that I needed to cut way back on in my everyday diet. This was never more evident than my inexplicable craving for velvety, spicy and not-too sweet eggnog that inevitably adds 5-10 lbs all by its self. As I continued to clean up my diet, I started experimenting with egg nog recipes myself. Every year at the beginning of the season I think I've finally perfected it and then by the end of the season,I think I can do better next year.
The xanthan gum in this recipe supposedly makes the velvety feel of real creamy egg nog, but I didn't try it without first, so I don't know if it's really necessary - let me know!
And without further ado, here's the 2012-2013 version of Roxanne's Egg Nog:
2 eggs, separated
2 c. coconut beverage (I use Trader Joe's vanilla)
1 c. light coconut milk (Again,I use Trader Joe's, but if you don't, i'd recommend full fat coconut milk)
2 cinnamon sticks
2 balls allspice
6 cloves
20 drops stevia ( I use vanilla cream)
1/2-1 t. vanilla extract
1 T. maple syrup
2-3 threads saffron, if desired
pinch xanthan gum (scant 1/8 t.)
pinch salt
nutmeg for sprinkling
They say, leave your eggs out to get them to room temperature, but I don't know if I did that since I was busy doing 5 other things at once.
Heat coconut beverage & milk on low. Add the spices (cinnamon, allspice, cloves and saffron, if using) and heat until it's simmering (don't let it boil). If you have a spice bag, I'd recommend using it, just because it's so much easier to get the spices out easily.
While the coconut is heating, separate the egg whites and yolks into two bowls you can get your egg beaters into and put the egg yolks into one you can get about 2 c liquid into. Start beating the yolks until they lighten up in color a bit. While whipping, sprinkle xanthan gum over the beating yolks. Do the same with the salt. Slowly add 1/4 heated milk into the yolks as you whip. once about half of the hot liquid is added to the yolks, switch the egg beaters to the pot and slowly add in the hot yolk mixture. Add the stevia and remove the spices and remove from the oven to cool a bit.
Clean egg beaters well and start beating egg whites until they are foamy and thickened but not curdling. Slowly drizzle maple syrup into the egg whites to blend. Fold in the sweetened egg whites to the warm coconut mixture. Ladle into cups and sprinkle nutmeg over top.
Saturday, October 13, 2012
Monday, October 8, 2012
Risotto Turnip Stew
I discovered a new radio show on NPR today: The Splendid Table. As I swept and mopped, I listened with interest, but not terrific attention. Many wonderful cooking ideas and recipes blended in my brain so that when I came home to cook up a pork loin, I almost unconsciously started to make a soup that was an amalgam of all the ideas and flavours I'd been dreaming of all week-end. I remembered various recipes calling for wine and not wanting to tempt myself with a whole bottle leftover after cooking, so I came up with the idea to use my abundant stash of kombucha with a splash of cider vinegar instead. Here's what ended up being made. I'd recommend adding the garlic, but didn't actually use it this time around.
2 T. Olive oil
2 medium onions, finely chopped
1 t. salt
2-3 cloves garlic, finely minced or pressed
1 turnip, chopped
1 parsnip, chopped
1/2 c. white wine,or 1/3 c. kombucha plus 2 T. apple cider vinegar
4 c chicken stock (I used homemade, but just because I had some leftover from last week's crockpot
chicken)
1/2 c. arborio rice
2 -3 c. roasted pork or chicken
2 T. Rosemary
fresh pepper
1/2 c. shredded parmesan
1) Heat olive oil on low until it begins to release fragrance. Add finely chopped onions and salt and stir to coat. As the onion sweats and carmelizes, chop turnip and parsnips, leaving skins on. Set aside
2) Once the onion is translucent and wilted, add garlic until it begins to get sticky, about 2 minutes.
3) Whir the arborio rice in a food processor or spice grinder until it's about 1/3 of its size. Add to the pot.
4) Once everything seems hot and fragrant, add wine or kombucha/vinegar, chicken stock, turnips, parsnips and pork. Cover and bring to a bubble and then simmer 20 minutes.
5) Ladle into bowls and rub 1 t. rosemary between your fingers/palms to crack pines open and distribute. Add generous shreds of pepper. Shred about 2 t. parmesan on top. Add add'l salt at the table.
2 T. Olive oil
2 medium onions, finely chopped
1 t. salt
2-3 cloves garlic, finely minced or pressed
1 turnip, chopped
1 parsnip, chopped
1/2 c. white wine,or 1/3 c. kombucha plus 2 T. apple cider vinegar
4 c chicken stock (I used homemade, but just because I had some leftover from last week's crockpot
chicken)
1/2 c. arborio rice
2 -3 c. roasted pork or chicken
2 T. Rosemary
fresh pepper
1/2 c. shredded parmesan
1) Heat olive oil on low until it begins to release fragrance. Add finely chopped onions and salt and stir to coat. As the onion sweats and carmelizes, chop turnip and parsnips, leaving skins on. Set aside
2) Once the onion is translucent and wilted, add garlic until it begins to get sticky, about 2 minutes.
3) Whir the arborio rice in a food processor or spice grinder until it's about 1/3 of its size. Add to the pot.
4) Once everything seems hot and fragrant, add wine or kombucha/vinegar, chicken stock, turnips, parsnips and pork. Cover and bring to a bubble and then simmer 20 minutes.
5) Ladle into bowls and rub 1 t. rosemary between your fingers/palms to crack pines open and distribute. Add generous shreds of pepper. Shred about 2 t. parmesan on top. Add add'l salt at the table.
Subscribe to:
Posts (Atom)