Classic Eggnog

Yield:  About 2 quarts (12 to 14 servings)

Ingredients

• 8 large eggs, separated
• Pinch salt
• 2 cups heavy cream
• 2 cups whole milk
• 1 cup brandy
• 1 cup dark rum
• 1 tablespoon pure vanilla extract
• 1/2 cup granulated sugar
• Freshly grated nutmeg
• 1/4 cup packed dark brown sugar

Instructions

1. In a large bowl, whisk egg yolks, brown sugar and salt until thickened and pale brown in color, 2 to 3 minutes. Whisk in cream and milk, followed by the brandy, rum and vanilla.
2. In a separate large, clean bowl, whip egg whites with an electric mixer on medium speed until soft peaks form, about 2 minutes. Gradually add granulated sugar and continue whipping until firm, glossy peaks form, 1 to 2 minutes longer.
3. Transfer cream mixture to a punch or serving bowl. Fold in egg whites with a rubber spatula and ladle portions into cups. Sprinkle with freshly grated nutmeg and serve.

Notes:   If you're concerned about bacteria, wash the eggs before using them because any bacteria would come from the shell.

Variations:

• Nice when made with spiced rum.
• Eggs are more easily beaten and incorporated into recipes when they are at room temperature. Either let them sit at room temperature for at least an hour or soak them in warm tap water for about 10 minutes.
• May be made without alcohol, but reduce cream to keep the correct thickness.

Source:  NPR.  http://www.npr.org/2013/12/23/256582141/dont-knock-the-nog-until-youve-tried-this-one

Hashed Brussels Sprouts With Lemon Zest

Yield: 8 to 12 servings

Time: 25 minutes

Ingredients

• 2 tablespoons freshly squeezed lemon juice, more to taste
• Grated zest of 1 lemon
• 2 to 3 pounds brussels sprouts
• 2 tablespoons olive oil
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
• 1/4 cup dry white wine or vermouth
• Salt and pepper to taste

Instructions

1. Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
2. When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
3. Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Notes:  A big hit at Thanksgiving dinner 2013.

Source:   New York Times, November 15, 2006. Adapted from “The Union Square Cafe Cookbook,” by Michael Romano and Danny Meyer

Quinoa with Dried Cherries and Pistachios

Yield: 8 servings (serving size: 3/4 cup)

Ingredients

• 1 3/4 cups uncooked quinoa
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil, divided
• 3 tablespoons finely chopped shallots
• 2 cups water
• 1/3 cup dry white wine
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon freshly ground pepper
• 1/2 cup dried sweet cherries, chopped
• 1/2 cup dry-roasted pistachios, chopped
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse and drain quinoa. Heat 2 teaspoons oil in a large saucepan over medium-high heat. Add shallots to pan; sauté 2 minutes or until tender. Add 2 cups water, wine, and salt to pan; bring to a boil. Add quinoa; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and quinoa is tender. Remove from heat; set aside, and cool slightly.
   
   Combine remaining 2 tablespoons olive oil, lemon juice, and pepper in a large bowl; stir with a whisk. Add quinoa, cherries, and remaining ingredients; toss gently to combine.

Notes:  Popular with everyone.

Source:  Cooking Light , December 2010
http://www.myrecipes.com/m/recipe/quinoa-with-dried-cherries-50400000108366/

Gazpacho

Yield: Serves 6

Ingredients

• 4 c [2 lbs] chopped ripe tomatoes
• 1 c peeled seeded cucumber
• ½ c finely diced red onion
• ½ c diced green pepper [replace with red]
• 1 jalapeno pepper, minced
• 3T olive oil
• 1T sherry vinegar
• 2 t salt
• ¼ t ground pepper
• 1T minced dill 
• 2 c chilled tomato juice

Notes:  Dill and jalapeno make the difference.  If available, use red pepper instead of green for less bitter taste.

Variations:

• Add Worcestershire sauce and tabasco to taste
• Add 1 c fresh bread crumbs for authenticity and a more substantial dish.
• Garnish with minced cucumber, bell pepper, radish, etc.

Source: Brendan McDermott.

Pico de Gallo

Ingredients

• 3/4 c minced onion [about half a medium onion]
• 1.5 c plum tomatoes, seeded and finely chopped [about 4 large]
• ¼ c minced cilantro
• 2T lime juice

Instructions

1. Combine ingredients in medium nonreactive bowl and season with salt to taste.
2. Add more lime juice to to taste.

Source: Brendan McDermott.

Stir-fried Rice Cakes with Pork and Cabbage

Yield: a generous 4 servings.

Preparation time: 45 minutes - 1 hour, not counting thawing the rice cakes.

Ingredients

• 1 lb. rice cakes (ovals), thawed
• 1 medium head napa cabbage, washed
• 6 green onions, julienned
• 3 T ginger root, julienned
• 5 T vegetable oil
• salt to taste
• 1/2 lb. pork loin, cut into strips
• 3 T soy sauce
• 1 T sesame oil
• 1 T cornstarch
• 1-2 cups chicken broth

Instructions

1. Soak the rice cakes in cold water for 30 minutes. Slice the cabbage leaves into 1-inch wide segments. 
2. In a medium bowl, mix the pork, soy sauce, sesame oil, and cornstarch together until the pork is evenly coated. 
3. In a large pan or pot, heat 3 tablespoons of vegetable oil, half of the ginger and half of the green onions over high heat. When the onions and ginger begin to sizzle, add the cabbage and sauté. Sprinkle a little salt to taste. When the cabbage is almost cooked, remove it to a bowl. 
4. Heat the remaining 2 tablespoons of vegetable oil in the same pot over high heat and add the remaining ginger and green onions. When the ginger and onions sizzle, add the pork and sauté until the meat is nearly cooked through. Pour the cabbage back into the pot and stir the pork and cabbage together. 
5. Drain the rice cakes and add them to the pot along with a half cup of chicken broth. Add more broth as needed or desired. Stir the contents of the pot around to prevent sticking. 
6. When the rice cakes are soft and chewy, remove from heat. Serve hot.

Notes:

• Do not stint on the ginger or scallions.  You might want to use more cabbage or a little less cornstarch.
• Be careful not to overcook cabbage.
• Can use white wine in place of some of the broth for a richer taste.
• For a nice contrast, serve with a green firm-textured vegetable in a spicy sauce: e.g. Szechuan green beans or asparagus.   Or maybe a cucumber salad.

Variations:

• Substitute any kind of meat for pork, any leafy vegetable [e.g. bok choy] for the cabbage. 

Source: http://userealbutter.com/2009/01/17/chinese-stir-fried-rice-cakes-recipe/

Matzo Granola with Apricots and Pistachios

Yield:  5 cups

Time: 45 minutes

Ingredients

• 4 tablespoons unsalted butter (1/2 stick), melted
• 1/3 cup honey
• 3 tablespoons maple syrup
• 1 tablespoon ground cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon kosher salt
• 5 (6-1/2-by-6-inch) sheets unsalted matzo, crumbled into 1/2-inch pieces, or 2 1/2 cups matzo farfel
• 1 cup shelled, raw pistachios, coarsely chopped
• 1/3 cup small-dice dried apricots
• 1/3 cup golden raisins, also known as sultanas

Instructions

1. Heat the oven to 350°F and arrange a rack in the middle.
2. Whisk the butter, honey, maple syrup, cinnamon, ginger, and salt in a large bowl until smooth. Add the matzo pieces or matzo farfel and mix until thoroughly coated.
3. Transfer the mixture to a rimmed baking sheet and spread it into a thin, even layer. Bake for 10 minutes, stirring halfway through the baking time. Add the pistachios, stir to combine, and bake, stirring halfway through the baking time, until the matzo is starting to crisp and the pistachios are toasted, about 10 to 12 minutes more.
4. Transfer the granola to a large heatproof bowl, add the apricots and raisins, and stir to combine. Let cool completely. (The granola will crisp up as it cools.) Store in an airtight container for up to 1 week.

Notes:

• As with all granola recipes, reduce the sweetener if you don't want super-sweet, reduce the butter if you want lower-fat.

Source:  Chow.com.