Ackwards-bay Ai-chay*

We're in full "What do you serve for a three-year-old's birthday party?" mode. Since the party is scheduled for 10am, I thought to look through Mollie Katzen's breakfast bonanza Sunlight Cafe for brunch-ish ideas friendly to both child and parent. I hope to have some well-fed guests next weekend! And I was inspired to make this beverage for an afternoon snack. It's called "backward" because usually for chai you add milk to spiced tea and this is spiced milk mixed into black tea. Mmmm, very satisfying and so much less expensive than a trip to Starbuck's.

     Backward Chai
     from Sunlight Cafe by Mollie Katzen

     1 cup milk
     2 cinnamon sticks
     [2 tsp fennel seeds] (I didn't have any. Omitted w/out worry)
     16 cardamom pods
     8 whole cloves
     1/8 tsp ground coriander
     1 1/2 cups hot black tea, brewed very strong
     Honey
     Ground cinnamon

• Pour the milk into a saucepan and add all the spices except the honey and ground cinnamon. Place over medium heat.
• Just before the milk reaches the boiling point, turn the heat down and simmer, uncovered, for 5 minutes. 
• Strain the milk mixture into the black tea. 
• Stir in honey to taste. Pour into mugs. Sprinkle each with cinnamon and serve hot.

     Serves 2-3

*Because ig-pay atin-Lay is fun and I only just remembered that.

Use You Nogg'n! (Make Homemade Eggnog)

I adore eggnog. I like it extra thick, so it's like a milkshake. I like it cut with 7-Up so it's thinned. I like it with nutmeg. I like it with cardamom. I like it with some whiskey. I like Silk-nog. I like eggnog any which way.

But I didn't know for sure until this Christmas if I'd like homemade eggnog. The kind they refer to in Christmas movies as "the good stuff," and with an "Auntie sure makes tasty eggnog! [wink, wink]"

But I so did.

Here it is. The Good Stuff. From Anna Thomas' Vegetarian Epicure

Eggnog

12 eggs, separated
1 1/2 cups powdered sugar
1 qt. rich milk
1 cup cognac
1 cup dark rum
1 large orange
1 lemon
1 qt. heavy cream
grated nutmeg

Beat the egg yolks and sugar until thick, then stir in the milk, cognac, and rum. Beat the egg whites until they just hold a peak, and fold them in. Put this mixture away to chill for a few hours.

Peel the orange and cut off the white pulp from the inside of the peel until only the pure orange rind is left. Cut this into matchsticks, as thin as possible, and about 1 1/2 inches long. Grate the fresh lemon rind.

Whip the cream until it only just begins to thicken, not so much that it actually holds peaks. Stir this half-whipped cream into the milk and egg mixture, and beat a few more strokes with the whisk. Stir in the lemon rind and half of the orange rind. Pour the eggnog into a serving bowl. Over the top of it, sprinkle the remaining orange rind and plenty of grated nutmeg.

Serves 25-30.

A few notes:

As you may have noticed, you'll be drinking raw eggs and so, assuming you don't want to die of salmonella poisoning, you need to be certain that the eggs you're using are fresh fresh fresh and from healthy happy chickens (choose a local, cage-free farm). 

The recipe as written serves 25-30. Unless you're expecting that many guests or your smaller group loves eggnog as much as I do (I had 3 or 4 mugs) and won't be driving afterward, you might consider making a half-batch. Using the measurements provided makes a LOT of eggnog and, being mainly raw eggs and cream, it won't keep well.

Serve with swizzle-sticks or spoons. The cream will separate from the nog and being fresh from that relationship and looking for fun will cling to the very next nice person it meets (i.e. you and your nose).

Keep some Ibuprofen on-hand for the next morning. No, not because of the cognac & rum, but because after whipping the egg whites and cream you won't be able to turn your wrist the next day, which is something I find inconvenient. 

When I make this again (and I will make it again) I will not be cutting the orange peel into matchsticks. Or, if I do ('cause you never know, maybe I'll change my mind and feel matchstick-y) I'll cut fewer. As it was, with the entire orange peel cut and in the nog, the peel ended up in my mouth as I took sips and I had to pull it out and stick it back in my mug and then on the next sip it happened again. Annoying. I liked the orange flavor, but I'll be grating the zest next time, just like I did the lemon rind.



And there you have it! Creamy, delish, sweet, cold from the fridge but very 'warming' homemade eggnog.

Perhaps your New Year celebration could use a batch?

Fearless Feasting

I found a recipe over the weekend and knew I had to try it because (1) we usually have all the ingredients on-hand and (2) it looked super easy. I was not afraid! And so I made it today. And of course (1) we didn't have two of the ingredients and (2) it took twice as long to cook as the directions indicated.

That's how it goes, right?

I chose my recipe from Gourmet Vegetarian Feasts by Martha Rose Shulman. I've never used her cookbook before, but paging through it I found a lot of recipes that sound delicious (cold cherry-lemon soup, coucou a l'Iranien [basically a flat omelette with nuts], garlic souffle, curried lentil pate, and many more). Today's dish was one of the most simple in the book.

Cheese, Bread, and Tomato Casserole
Serves 6-8

Ingredients:

• 4-6 slices whole wheat bread
• 8 onces Cheddar cheese, grated
• 3 ripe tomatoes, sliced
• 4 eggs
• 2 cups milk
• 2 tablespoons dry white wine
• 1/2 teaspoon thyme, dried or fresh
• 1/2 teaspoon dry mustard
• pepper, freshly ground
• sea salt to taste

Directions:

1. Preheat oven to 350. Butter a 2-quart baking dish or souffle dish.
2. Layer bread, cheese, and tomatoes in that order, two layers each in prepared baking dish.
3. Beat together eggs, milk, wine, thyme, mustard, pepper, and salt. Pour over cheese, bread, and tomatoes.
4. Bake 35-45 minutes, or until puffed and browned.

I didn't have any thyme so I used tarragon and basil. And we were out of wine, and I probably could have just skipped the 2T, but I substituted some apple cider (I don't know why. Made me feel crafty or something).



How did it taste? Great! In fact those 6-8 servings disappeared into the bellies of just two adults and one-year-old. How long did it actually take to cook? Just shy of 90 minutes. I don't know what was going on, but there was a persistent runniness that took forever to cook out. Combination of cheese and egg and tomato or something.

Would I make it again? Yes. It was quick to put together and tasty in a simple, cheesy, egg-ish way. But next time I'll count on cooking it for an hour (checking on it after 45 mins).