Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Sunday, December 19
The Gift of Einstein
(The gift of time... relatively speaking.)
This year the bulk of my gifts are taking the form of items that I have crafted myself, in my kitchen and otherwise (more on that later). I love to cook, and I hope to spread if not the love of cooking than at least some food-love around to my friends and relatives by giving them the fruits of my labor.
Here's the list of things I've made in the past week or so.
Eggnog
Toasted Rosemary Pecans
Jamaican Black Cakelets
Lemon Ginger Granola
Ginger Truffles
Coffee-Chile Truffles
Fleur de Sel Caramels
Now that I have started to distribute the booty, its time to come clean with some preparation photos and recipes. I'll start with the simple:
Toasted Rosemary Pecans (adapted from Food & Wine)
1lb pecan halves
4T unsalted butter, melted
1 1/2t kosher salt or fine sea salt
1t dried rosemary, crushed
1t sugar
Toast the dry pecans for 15 minutes in a sheet pan at 250. Meanwhile, combine everything else. After the pecans are lightly toasted, toss gently but thoroughly with the dressing, and continue to bake for 15-20 minutes more, until the nuts are crispy. Cool on paper towels.
Eggnog (recipe lost)
12 eggs, separated
1-2 cups booze: rum, bourbon, etc
sugar
1qt cream
1qt half n half
nutmeg
vanilla extract
So I lost the recipe, but basically the yolks are whipped with the sugar, the whites are whipped until stiff, and everything gets folded together carefully so as to not deflate the whites. You end up with 3+ quarts of the stuff, and it is luscious.
Here are the ingredients with the finished tub o' boozy eggy cream in the background:
Time posted: 20:27 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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