What's cookin'?

Posted: Wednesday, December 23, 2009

Eggnog

I got this recipe from someone who claims to be a member of EA. After drinking this eggnog, you may feel the need to join EA yourself. It's fabulous and rich and strong.

-- Maria Allison

Separate one dozen eggs.

Beat the yolks with 1 cup sugar and 1/4 teaspoon salt until fluffy, nice and light. Takes about 10 minutes to achieve the best results. (It's 10 minutes well-spent. ma)

Beat the whites until they begin to get stiff, then add 1/2 cup sugar and continue to beat till the sugar is blended in well.

Combine the egg yolks and whites, blend well.

Add 1 qt. whipping cream (not whipped)

1 quart milk

1 quart bourbon

1 cup rum

Stir together well. Pour into gallon jars and refrigerate. Every half day or so, stir or shake and mix well. Let sit for about two-three days minimum, and up to a week (If you can wait that long.)

After about two days, you can probably combine it all into one gallon jar.

Serve with fresh grated nutmeg.

Makes 1 gallon.

Crimson pie

I've made this recipe a couple of times, absolutely delicious and perfect for the holidays. Some of us Alaskans have frozen blueberries and cranberries in their freezers, so it is a good Alaskan type dessert as well. This recipe comes from a fellow foodie.

-- Maria Allison

1/2 small orange (not peeled), cut into pieces, seeded

4 cups frozen blueberries (about 1-1/2 pounds), thawed

12 ounces cranberries

1-1/2 cups sugar

3 tablespoons cornstarch

A few tablespoons butter

Whole milk

Additional sugar

Pastry for a double-crust pie

Coarsely grind orange in processor or blender. Transfer to heavy medium saucepan. Add blueberries, cranberries, 1-1/2 cups sugar and cornstarch.

Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely.

Position rack in center of oven and preheat to 400 F.

Roll out half of the pie dough on lightly floured surface to 1/8-inch-thick round. Roll dough up on rolling pin and transfer to 9 inch diameter glass pie dish. Gently press into place. Trim edges, leaving 1/4 inch overhang; reserve trimmings. Spoon berry filling into crust, mounding slightly in center. Dot filling with butter.

Roll out the rest of the dough to make the top crust. Roll up on rolling pin and unroll over pie. Trim edges. Pinch edges together to seal. Crimp edges to make decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.

Sprinkle top of pie with sugar.

Place pie on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack 1 hour.

Serve warm or at room temperature.

Recipes wanted

The Clarion is seeking recipes to include in its Wednesday Food section. Send recipes to news@peninsulaclarion.com, fax them to 283-3299 or drop them by the office at 150 Trading Bay Drive in Kenai. Name, address, contact number and brief description of how you came up with or came by the recipe is needed. For more information, call Nan Misner at 335-1241 or e-mail her at nancianna.misner@peninsulaclarion.com.

Recipes will be printed in the order received and as space is available.

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