Eggnog Recipe : Alton Brown

Directions Watch how to make this recipe. 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. Whisk the egg whites into the mixture. 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. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. In a medium mixing bowl, beat the egg whites to soft peaks. Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. Recipe courtesy of Alton Brown, 2005

Food Wishes Video Recipes: Tiramisu – It Will Pick You Up and Not Let You Down In addition to being an incredible tasting dessert, Tiramisu also offers the perfect segue when you’re trying to steer the Valentine’s dinner conversation towards spicier subjects. Please feel free to embellish the following history to further enhance the version your sweetheart hears. Tiramisu was invented in an Italian brothel, where it was a popular snack with customers looking for a little restorative treat after certain strenuous activities. Tiramisu actually means “pick-me-up,” which of course makes it the best culinary double entendre in history. Besides the great story, it really is the perfect romantic occasion dessert. As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey’s. I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Ingredients for 2 large or 4 small portions: 2 large egg yolks 1/2 tsp vanilla

dash and bella: THE FIRST TIME I am 18. He is 20. I am two months away from moving to New York City to dance my ass off. He is visiting California for the first time. After a few weeks, I find myself kissing him goodbye in one of those dramatic airport farewells. The following summer, I fly up up and away to Belgium. I wake to an empty bed and start floating about the apartment, flipping through LPs, peering in closets, sniffing bottles of Drakkar Noir. He kisses my shoulders. (24 years later, I'm still eating Nutella out of the jar. 6 egg yolks 1 cup half & half 1 cup room-temperature Nutella (for the custard base) pinch kosher salt 2 cups heavy cream 1/2 cup room-temperature Nutella (to swirl through at the end) directions: Whisk together yolks, half & half, Nutella (1 cup), and salt. Heat cream until right before it comes to the boil (it will bubble along the edges). Place your ice cream container in the freezer, preferably something flat so that it's easy to swirl in the Nutella.

fryday: cinnamon apple rings | Fortune Goodies My love for frying food is alive and well. Thanks in large part to these fried cinnamon apple rings. I can’t say enough good things about them, but all you need to know is they’re easy on the eyes and tongue. Think of them as mini apple pies in the form of onion rings. Now think about yourself enjoying one. Why stop there? The players in today’s treat: gala apples, buttermilk, a large egg, cinnamon, sugar, baking powder, salt and flour. I’ve always enjoyed making food, but never quite like this. Using biscuit cutters in different sizes to cut out apple rings had me so tickled. Also fun was the frying. Coat the apple rings in batter and fry until golden brown and crispy, turning the rings in the oil to cook both sides. Important note: make sure to pat the apple rings with a paper towel to remove any excess moisture. Once cooked, remove the rings from the hot oil and place them on a plate lined with a paper towel to let the oil drip off. fried cinnamon apple rings Like this?