Egg Nog Spritzer

by Afton Welker



Fill Glass half way with Lemon/Lime Soda
Fill the rest with Egg Nog
Sprinkle nutmeg ontop

Broiled Custard

1 qt. milk

3/4 c. sugar

pinch salt

6 egg yolks

2 tsp. cornstarch

2 tsp. vanilla

Directions: Heat milk in double boiler. Beat yolks until thick then add sugar, salt and cornstarch. Pour a small amount of hot milk over eggs. Stir until mixed. Slowly combine with rest of milk. Cool until thick. Flavor with vanilla.

Strawberry Lemonade

5 c water

1 c lemon juice

1 c strawberries pureed

1 c sugar

Mix all ingredients and serve chilled. For plain lemonade just take out strawberries and reduce sugar by ¼ c.

Hummus

2 Cans Chickpeas

2 garlic cloves

2 TBL Olive Oil

¼ C Tahini

Juice of one lemon

Pinch of paprika

Process Chickpeas then add other ingredients

Pesto

1/4 cup walnuts

1/4 cup pignoli (pine nuts)

3 tablespoons chopped garlic (9 cloves)

5 cups fresh basil leaves, packed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 1/2 cups good olive oil

1 cup freshly grated Parmesan

Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.

To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

Cheese Pierogi Sauce

¼ C. lemon juice

3 cloves garlic

¼ C. nama shoyu

½ red pepper

½ C. macadamia and pine nuts

Puree in blender

Spinach & Artichoke Dip

2 10 oz boxes of frozen spinach – thawed

¼ c butter

1 TBL minced garlic

2 TBL minced onion

¼ c flour

1 pint heavy cream

¼ c chicken stock

2 tsp hot sauce

½ tsp salt

2/3 c grated Romano cheese

¼ c sour cream

½ c shredded white cheddar

12 oz jar artichoke hearts, drained and chopped

Strain spinach and squeeze through a cheesecloth to remove as much liquid as possible; mince; set aside. In saucepan over medium heat, sauté garlic, onion & butter, until golden, then stir in flour for 1 min. Slowly whisk in cream and stock and continue cooking until boiling. Once boiling stir in lemon juice, hot sauce, salt, Romano, stir until cheese has melted. Remove from heat and allow to cool for 5 min. Stir in sour cream, then fold in dry spinach and artichoke hearts. Sprinkle cheddar on top and bake a few min until cheese has melted.

Creamy Herb Dip

1 lemon juiced

2 tsp olive oil

2 stalks of celery, juiced

3 cloves of garlic

½ c fresh parsley. Tightly packed

2 tsp dried dill

½ tsp oregano

1 c. cashew nuts soaked 1 hr

Mix together in vita mix

Chinese Dressing

Chinese Dressing

3 TBS Hoisin Sauce

2 TBS Peanut Butter

2 tsp brown sugar

¾ tsp hot chile paste

1 TBS Sesame oil

1 tsp grated fresh ginger

3 TBS rice wine vinegar

Whisk together

Spaghetti Sauce

By Eve LeCheminant

Olive oil

2 cloves garlic minced

1 yellow onion diced

Herbs of Province

1 lg can seasoned crushed tomatoes

Sauté garlic in oil, add onion cook until clear. Add tomatoes and seasonings. Let mixture simmer on medium to low heat, uncovered about 45 min. It should appear a little dry and bubbly.

Honey Butter

1 lb butter

¼ c honey

½ tsp ground cinnamon

½ tsp vanilla

Cut the butter into chunks using the dough scraper. Place butter into a mixer work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon and vanilla, beat until well combined, about 5-7 min. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into log and refrigerate for 2 hrs.

Fresh Butter

Next time you bake bread, let the kids make butter for it while the dough is rising or the bread is baking.

1 cup heavy cream

Pour the cream into a pint jar with a tight-fitting lid.

Shake the jar until it makes a lump of butter. Remove the butter, the liquid that's left is buttermilk

Homemade Syrup

1 c water

1 c sugar

1 tsp mapline, vanilla, or almond extract

¼ c brown sugar (optional)

Boil water and sugar for one min. then take off heat and extract. Hint if you add brown sugar and more of it and simmer for a while after boils it will become thicker.