Eggnog, which is actually a drinkable form of custard, began in England, where eggnog was the trademark drink of the upper class. There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry. But it became most popular in North America, where farms and dairy products were plentiful, as was rum. The name, ‘eggnog,’ is a combination of ‘noggin,’ a wooden cup, and ‘grog,’ a strong beer.
Throughout Canada, the United States and some European countries, eggnog is traditionally consumed over the Christmas season, from late October until the end of the holiday season.
The eggnog tradition kind of reminds me of the fall ‘pumpkin spice’ craze. What started out as a drink is now added to ice cream, cookies, cake, coffee, protein powder, latte, etc. etc.…
These cookies are soft and pillow-y, filled with chai spices and topped with a spiced rum glaze. The warmth of the cinnamon and nutmeg brings out the eggnog flavor in the cookies, making the traditional holiday drink the main flavor.
The holidays are a time for tradition. For a lot of people, that tradition consists of baking …. baking cookies…. lots and lots of cookies!!
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Eggnog Chai Cookies w/ Spiced Rum Glaze
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Instructions
Cookies
Preheat oven to 325 F. Line cookie sheets with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, cardamom & black pepper. Set aside.
In another bowl, using a mixer, cream together butter & sugars. Add egg yolks & vanilla. Beat until creamy. Carefully beat in eggnog.
Add dry ingredients to wet ingredients & beat until just combined.
Fit a piping bag with a large star tip nozzle & fill with cookie dough. Make 30 cookie swirls on parchment paper. Bake for 15-20 minutes or until the bottoms just start to turn golden brown.
Immediately transfer cookies to a paper towel covered flat surface. Allow to cool.
Glaze
Whisk together powdered sugar & cinnamon. Add vanilla, eggnog & spiced rum. Whisk until smooth.
Drizzle over cooled cookies & serve.
CELEBRATING GOOD FRIDAY!
Bread pudding always gives me reason to remember good things. Truly a comfort food for those of us that recall it from childhood days. It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands. The perfect embodiment of the virtues of frugality and indulgence: day old bread, too precious to waste, is bathed in a mixture of milk and eggs and made into either a sweet or savory bread pudding (with a few other additions) and baked into something sublime. What makes it special is the blend of spices mixed into it and the sauce.
The chai spice baking blend, which is sometimes overlooked, adds a distinct warm flavor and depth. It can include a number of different spices. Cardamom is the most common ingredient, followed by some mixture of cinnamon, ginger, star anise and cloves. Pepper, coriander, nutmeg and fennel are also used but they are slightly less common.
This bread pudding combines hot cross buns with spices inspired by the world’s love affair with Indian chai. The origins of hot cross buns may go back as far as the 12th century. According to the story, an Anglican monk baked the buns and marked them with a cross in honor of Good Friday. Over time they gained popularity, and eventually became a symbol of Easter weekend.
Bread pudding, when done right, should have the perfect balance of gooey goodness and chewy texture. That’s why stale bread/buns are important. The bread needs a degree of crunch otherwise you will have ‘mush pudding’. For additional flavor, the pudding is served with a vanilla sauce. Who says bread pudding has to be boring!
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Chai Spiced Hot Cross Bread Pudding w/ Vanilla Sauce
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Instructions
Bread Pudding
Place cubed hot cross buns in a greased 9 x 9-inch baking dish.
In a large bowl, combine the milk, brown sugar, eggs, vanilla, spices & salt. Pour over buns, making sure that the bread is completely covered by the milk mixture.
Cover & refrigerate for at least an hour or overnight.
Set out the chilled bread pudding while you preheat the oven to 350 F.
Bake 40 - 45 minutes, or until a knife inserted into the center of the pudding comes out clean. Remove from oven & serve with vanilla sauce.
Vanilla Sauce
In a small saucepan, melt butter & add flour. Stir until mixture has a nutty aroma.
Add salt, cream & sugar; stir until mixture becomes thick. Remove from heat & stir in vanilla.
Spoon over servings of warm bread pudding.
Recipe Notes
- You will notice I have only used 2 Tbsp sugar in the vanilla sauce to offset the sweetness of the pudding.
I’ve always been a huge fan of Chinese 5-spice. The aroma and flavor are just pure magic. This peppery-sweet mixture provides endless options for its use.
Perhaps the most amazing thing about this spice blend is how well it compliments both sweet and savory dishes.
In this recipe, the apricots offer a subtle sweetness to these cookies, while the Chinese 5- spice adds a spicy perspective and chopped pepitas add a nutty crunch. Blend that all together with oatmeal & raisins and you get a nice range of flavors.
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Apricot Raisin Five-Spice Oatmeal Cookies
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Instructions
Cream butter & sugars together well. Add egg & vanilla; beat until light & fluffy.
Sift together flour, five-spice powder, nutmeg, salt & baking soda.
Fold the dry ingredients into the creamed mixture. When the dry ingredients are almost incorporated, add the oatmeal, raisins, apricots & seeds.
Chill the dough for about an hour before baking for best results.
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Scoop onto parchment lined cookie sheet about 2 1/2 inches apart. Bake for about 10 minutes. Do not over bake or the cookies will lose their chewy texture.
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Although, avocados are most traditionally used as a main ingredient in guacamole or to top a salad or sandwich, used in baking they are amazing.
When adding them into yeast bread recipes, you can replace all the butter with equal amounts of room temperature, mashed, ripe avocado. The ripeness of the avocado is very important as it needs to be very soft for it to work perfectly.
In addition to their creamy texture and mild flavor, avocados have a high water content so they can help to make baking softer, chewier and less likely to crumble.
You can freeze mashed, fresh, ripe avocados if you want to have an ’emergency supply’ on hand. To freeze, mash the avocados with a fork or blender. Add some lime juice and mix well. For every avocado use about 1 tablespoon of lime juice to prevent them from browning. Fill a freezer weight zip-lock bag with this puree. Remove the air from the bag, then zip closed and freeze. Best to use frozen avocados within 4-5 months of freezing.
I thought some Major Grey’s mango chutney would be a perfect compliment to these avocado rolls. Major Grey’s chutney is a style of chutney not a brand. The ingredients in Major Grey’s chutney vary both across commercial brands and recipes, but a few elements seem to remain constant like mangoes, raisins, citrus, onions, a sugar of some sort, and warm spices. The chutney is sweet and tangy with a nice ‘kick’ of heat at the end that’s enough to compliment the different layers of flavor without consuming them. You will often see it served with curried dishes or as a compliment to meats and cheeses.
Major Grey’s chutney is considered by many the gold standard of all chutneys. Complete with its own legend of a 19th Century British Army officer who presumably lived in British India and created this unique condiment.
The great part about making your own chutney is that you can tailor the ‘sweet & heat’ balance to your own preferences. Of course, there is absolutely nothing wrong with just picking up a jar at the supermarket!!
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Avocado Dinner Buns w/ Major Grey's Mango Chutney
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Ingredients
Major Grey's Mango Chutney
Ingredients
Major Grey's Mango Chutney
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Instructions
Avocado Rolls
In a small bowl, place yeast, lukewarm milk & 1 tsp sugar. Stir; cover & set aside until frothy, about 10 minutes.
In a large bowl, whisk together remaining 1/4 cup sugar, mashed avocado, eggs. Add yeast mixture & stir to combine.
In another bowl, whisk flour & salt. Add flour mixture to yeast mixture gradually, combining after each addition. Once all flour has been added, knead on a lightly floured surface for about 2 minutes.
Lightly grease the large bowl, place dough in it & cover with plastic wrap & a tea towel. Allow to rest for at least an hour in a draft-free place until dough has doubled in volume.
Punch dough down. Divide into 18 equal pieces in shape into balls. Place into a greased baking dish & cover with plastic wrap/towel. Allow to rise until doubled in volume, about an hour.
Preheat oven to 350 F. Bake rolls about 20 minutes or until golden. Remove from oven; cool for just a few minutes then brush with the Tbsp of butter. Serve with Mango Chutney.
Mango Chutney
In a saucepan, combine all chutney ingredients; bring to a boil. Reduce heat to medium-low; cook, stirring, until reduced & thick. Refrigerate any not used on rolls.
Frozen waffles are like having a blank canvas begging for you to add your personal touch to create something unique.
The little toaster waffles called Eggo’s popped up on the market in 1953. They were created by three brothers, Anthony, Sam & Frank Dorsa, who had previously been known for their mayo business that had took off in the 1930’s.
When Eggo’s first appeared on the freezer shelves in grocery stores, they had a totally different name … Froffles! It was meant to be a combination of frozen and waffles but it didn’t last long. The name was swapped out for Eggo waffles by 1955. This unique frozen breakfast item didn’t become truly popular until about 1968.
So if you like waffles and apple pie, this dessert should interest you.
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Mini Dutch Apple Waffle Pies w/ Caramel Sauce
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Instructions
Waffle Pies
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In a small bowl, whisk together water & cornstarch. Pour into a medium pot over medium-high heat with both sugars, spices & salt. Once sauce begins to thicken up, add the diced apples & reduce heat. Cook for 10-12 minutes to soften the apples, stirring occasionally.
While apples are cooking, press waffle shells into 12 custard cups & then divide apple filling between them.
Streusel Topping
In a bowl, combine streusel ingredients; using your fingertips, work to make very coarse crumbs. Divide evenly between 'pies'. Bake for 16-17 minutes. Remove from oven & cool slightly.
Caramel Sauce
In a small saucepan over medium-high heat, combine sauce ingredients. Cook until bubbly & thickened, whisking constantly, about 5-7 minutes. Drizzle over apple desserts when serving.
Recipe Notes
- Adjust sugar amounts in any part of the recipe if you wish.
One of my all time favorite pasta dishes to make are jumbo stuffed pasta shells. They are easy to prepare and are perfectly portioned for individuals and groups alike.The best part is the multitude of different fillings you can make them with.
Some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, California (see my blog article from July 2016 for Fig & Gorgonzola Chicken Breast). It was there I tasted Spinach-Gorgonzola Pasta. Until then I had never even tasted this kind of cheese. With a strong dislike for Blue Cheese, it looked suspiciously similar. Long story short, it seemed everyone was ordering this pasta so I decided to try it. It was just incredible! The combination of Gorgonzola, ricotta and parmesan make this dish especially decadent and delicious.
Info I found on Gorgonzola Dolce reads like this — Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for, yet is milder due to a shorter aging period. A great option for those who normally shy away from blue cheese.
The fact that Brion and I are both seafood lovers, I decided to incorporate this kind of pasta with a little seafood medley. The end result did not disappoint, bringing back that ‘taste of a memory’ once again.
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Seafood-Gorgonzola Pasta Shells
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Instructions
Bechamel Sauce
In a heavy saucepan over medium heat, heat milk until hot but not boiling. Meanwhile, combine flour & butter in another heavy saucepan. Stir over medium heat with a wooden spoon or whisk until the mixture has gently bubbled for 2 minutes, being careful not to brown flour.
Begin to add the hot milk to the flour mixture a little at a time while whisking vigorously. Continue to add the milk until it is fully incorporated. Bring the mixture to a boil, reduce heat to low; simmer, stirring constantly, until the mixture thickens, about 6-8 minutes. It should resemble heavy cream. Crumble the cheese & add to hot bechamel sauce, whisking continuously until smooth. Add nutmeg & pepper & stir. Remove from heat to cool.
Pasta & Filling
Cook the pasta shells in salted boiling water to which a small amount of oil has been added for 8-10 minutes. Drain & set aside.
In a large skillet, melt butter. Saute spinach & mushrooms until spinach is wilted. Remove to paper towels. Add shrimp & scallops to skillet; saute for 3-4 minutes until opaque & just barley cooked; set aside. Preheat oven to 350 F.
In a large bowl, combine spinach, shrimp, scallops, crab meat, ricotta cheese, garlic & salt & pepper. Fill pasta shells. Spread some sauce in the bottom of a 9 x 13-inch baking pan. Lay filled shells single file in pan. Pour remaining sauce over all & top with a sprinkling of parmesan. Bake 20-30 minutes, until the cheese becomes a little brown.
