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Cookin again

Zardnaar

Legend
Fine dining. Light lunch

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Egg on toast. Small amount of relish and bbq sauce, cherry tomatoes, pepper on soy and linseed bread.

Served with a banana.
 

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CleverNickName

Limit Break Dancing
EGG NOG THAT DOESN'T SUCK
Let's be honest: there are a lot of recipes out there for egg nog, and most of them are awful. It's no wonder so many people will turn their noses up at this once-famous Christmas punch. Well. If you like the idea of egg nog, but you've struggled to find a recipe that doesn't suck, here's mine. It isn't a "traditional" version; it's more like a "tasty" or "drinkable" version instead.

Yes, I know this isn't "real egg nog." That's a feature, not a bug.

To make a whole punch bowl full of the stuff:
1/2 gallon (2 L) of your favorite vanilla ice cream*, melted
1 pint of whole milk
1 teaspoon grated nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 bottle (750 mL) spiced Jamaican rum (like this one.)
1 pint of heavy cream, whipped to stiff peaks

Combine the melted ice cream, milk, and spices in a large pitcher, and refrigerate overnight. To serve: pour into a chilled punch bowl, stir in the rum, then wisk in the whipped cream. Garnish with freshly grated nutmeg.

For a single serving:
4 oz (120 mL) melted vanilla ice cream*
2 oz (60 mL) whole milk
1-1/2 oz (45 mL) spiced Jamaican rum
Dollop of whipped cream
Ground cinnamon, nutmeg, clove, and ginger...as much or as little as you like of each.

Shake all ingredients together until frothy. Pour into a mug, garnish with more nutmeg if you like, and enjoy.

*or frozen custard (that you have thawed in the refrigerator). This is the brand that I recommend.
 
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Zaukrie

New Publisher
Hard boiled eggs are smoked, and just waiting a couple days to be turned into deviled eggs......also having rosemary skewered shrimp and some kind of veggie thing from Otellenghi (a fried patty with peppers).
 

Zardnaar

Legend
Vegetarian cook up.

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Lightly fried egg on pita with relish and salad, falafel and various other stuff.

Chopped up various nuts, dash of olive oil and 5 minutes in a pan and stirred into the salad.

Southland Sushi aka the mighty cheese roll. From 7:10 mark roughly.


Also kumara fries.
 
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Dannyalcatraz

Schmoderator
Staff member
Not a fan of sweet potatoes, but mom loves them. If she ever goes to NZ, I’ll point out the name change.

Those cheese rolls, though? Looks like a pn “improved“ frilled cheese sandwich with a different presentation. I’d be al over that!
 


Zardnaar

Legend
Not a fan of sweet potatoes, but mom loves them. If she ever goes to NZ, I’ll point out the name change.

Those cheese rolls, though? Looks like a pn “improved“ frilled cheese sandwich with a different presentation. I’d be al over that!

There's several types but they're Polynesian sweet potato. No idea what the difference from US ones are. Kumura quite good in roast veggie salads (tomorrow nights plan).

That towns very close to Southland which is where they come from. Further north you go the rarer they become.

Towns like that are good places to find ye olde traditional tearioms vs xafee as the city ones gave become a bit hipster.

If you're after old school pies, baking, fish and chips etc there's where you find them.

Or you might find a random Indonesian fish and chip shop in a town of 400 people go figure.
 


CleverNickName

Limit Break Dancing
I have a recipe for cider:

Trav's Honeywine
8 pounds meadowfoam honey (plus more for gravity adjustment)
3 quarts frozen apple juice concentrate, thawed
2 teaspoons yeast nutrient
1/2 teaspoon yeast energizer
Wyeast WY4632 Dry Mead Yeast

In a boil kettle, combine the honey and apple juice concentrate with enough water to make 5 gallons. Bring to a boil, then reduce heat and simmer for 10 minutes, skimming any foam that appears. Remove from heat. Dissolve the yeast nutrient and yeast engergizer in a cup of boiling water, and add to the kettle. Check the gravity of the must, and add more water or more honey as needed to get a specific gravity of 1.092 (target 13% ABV).

Pour the hot must into an 8-gallon glass carboy, attach an airlock, and let it rest overnight or until it has cooled to 70 degrees F or less. Aerate the must for 2 minutes. Smack the yeast according to the package instructions, and add to the carboy. Attach the airlock, and allow to ferment for 2-6 weeks or until it stops bubbling.

Clarify with sparkoloid (follow the instructions on the package), and either keg or bottle. Makes 5 gallons of dry cyser.
 

Zardnaar

Legend
I have a recipe for cider:

Trav's Honeywine
8 pounds meadowfoam honey (plus more for gravity adjustment)
3 quarts frozen apple juice concentrate, thawed
2 teaspoons yeast nutrient
1/2 teaspoon yeast energizer
Wyeast WY4632 Dry Mead Yeast

In a boil kettle, combine the honey and apple juice concentrate with enough water to make 5 gallons. Bring to a boil, then reduce heat and simmer for 10 minutes, skimming any foam that appears. Remove from heat. Dissolve the yeast nutrient and yeast engergizer in a cup of boiling water, and add to the kettle. Check the gravity of the must, and add more water or more honey as needed to get a specific gravity of 1.092 (target 13% ABV).

Pour the hot must into an 8-gallon glass carboy, attach an airlock, and let it rest overnight or until it has cooled to 70 degrees F or less. Aerate the must for 2 minutes. Smack the yeast according to the package instructions, and add to the carboy. Attach the airlock, and allow to ferment for 2-6 weeks or until it stops bubbling.

Clarify with sparkoloid (follow the instructions on the package), and either keg or bottle. Makes 5 gallons of dry cyser.

Damn that's like 18 litres or so.
 

Cadence

Legend
Supporter
Helped mom with the seven layer brownies and fruit cake bars earlier this week, and my other half.helped her with the sugar cookies and spritz cookies. The fudge, Russian tea cake cookies, and white chocolate pretzels were already made when we got here. My dad did the fudge this year and was a bit down on how it came out... but it was still really good.

For Christmas eve dinner, I made the strawberry pretzel salad today so it can set, and am doing the standing rib roast and mashed potatoes for tomorrow.
 

Zardnaar

Legend
Helped mom with the seven layer brownies and fruit cake bars earlier this week, and my other half.helped her with the sugar cookies and spritz cookies. The fudge, Russian tea cake cookies, and white chocolate pretzels were already made when we got here. My dad did the fudge this year and was a bit down on how it came out... but it was still really good.

For Christmas eve dinner, I made the strawberry pretzel salad today so it can set, and am doing the standing rib roast and mashed potatoes for tomorrow.

Our ones kind of potluck.
Breakfast bbq tomorrow then dinner skipping lunch.
 


Cadence

Legend
Supporter
The annual Christmas-eve feast. Buffet style this year. Only about a half hour behind schedule :)

Standing Ribroast and Grilled Chicken, with salad and rolls in the background.
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Sweet potato casserole and cheesy broccoli casserole
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Mashed potatoes and strawberry pretzel salad
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Candy and cookies
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and Grasshopper Pie
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