Community Blog

March 18, 2019

Veal Osso Bucca in Citrus Sauce with Noodles by Peggy Perry

This lighter style Osso Bucca has been a family favourite for years. You can make it 2 or 3 days ahead and it freezes well. Leftover veal is delicious cut up and served with some sautéed vegetables on rice or pasta. I usually double or triple this recipe.

December 05, 2018

Eggnog Creme Brulee

A sweet ending for everyone's holiday dinner evening.

December 01, 2018

Cranberry Eggnog Cake

A delicious sponge cake rolled with spiced cranberry curd and vanilla eggnog buttercream frosting that combines all of the best flavors of the season into one amazingly, beautiful treat to spread the holiday cheer.

November 05, 2018

Boozy Eggnog

Ingredients:

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 tsp freshly grated nutmeg
4 egg whites*

Instructions:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
Cook's Note: For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

Recipe adapted from www.foodnetwork.com

October 09, 2018

Coole Swan Gingerbread Men

Ingredients

15 Ml / 0.5 Oz Coole Swan
15 Ml / 0.5 Oz Goldschlager
15 Ml / 0.5 Oz Butterscotch Schnapps
15 Ml / 0.5 Oz Vodka

Insructions

Shake all the ingredients over Ice
Strain into a frosted Martini glass and serve.

Recipe adapted from www.cooleswan.com

October 09, 2018

Nutella Melt

Serves 4

Ingredients

4 cups whole milk
1/4 cup Nutella or other hazelnut spread
pinch of slat
6 oz Frangelico hazelnut liqueur
1 cup heavy cream, chilled
1/4 cup confectioners sugar
2 tsp instant espresso coffee
1/4 cup toasted hazelnuts, chopped, for garnish (optional)
toasted coconut flakes for garnish (optional)

Instructions:

Bring the milk, Nutella, and salt to a simmer in a medium saucepan over medium heat, stirring until Nutella is completely dissolved. Taste for chocolate flavor and body, and add more Nutella if desired. Stir in hazelnut liqueur, and remove from heat.
Whip the heavy cream together with the confectioner’s sugar and espresso powder until soft peaks have formed. Ladle the drink into warmed cups, and top with a big spoonful of whipped cream. Garnish with the chopped hazelnuts and toasted coconut flakes.

Recipe adapted from katieatthekitchendoor.com

October 09, 2018