ogether the milk, jam and food coloring in a small bowl
and then transfer to a food processor. Reduce the oven to
Preheat oven to 350.
Bring a large pot of water to a boil over high heat and salt it generously.
Add the lasagna noodles and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil and garlic in a saucepan over medium heat until the garlic begins to brown.
Add the spinach, season with salt and pepper, and stir until the spinach dries out and the garlic is fragrant, about 3 minutes. Cool.
Mix the cottage cheese, goat cheese, Parmesan/Pecorni, 2 cups of the mozzarella cheese, lemon ...
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes.
Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil.
Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, ...
atter alternately with 1 cup eggnog, mixing until just incorporated. Stir
Whisk whole egg, sugar, oil, eggnog and milk. Sift together flour
Preheat oven to 375 degrees F.
Season the short ribs with salt and pepper.
In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside.
Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes.
Add the red wine and vinegar and reduce liquid by half.
Stir in the tomatoes, stock and fresh herbs.
Add the short ribs and cover the pot. Put in the oven and cook until meat is fork ...
Puree the strawberries in a food processor and pass through a
lmonds, coconut and cinnamon in food processor until fine. Sift through
Let butter, eggs and eggnog stand at room temperature 30
For cake: Preheat oven to 350\u00b0F.
In large bowl combine all ingredients; beat on medium speed for 3 minutes.
Pour into 3 well-greased 8-inch round cake pans and bake for 20 minutes or when you stick knife in center it comes out clean. Cool 10 minutes, then remove from pan. Cool completely, then frost.
For cream cheese frosting: In small bowl beat cheese until fluffy. Gradually beat in sugar. Add eggnog, 1/2 teaspoon at a time. Stir in food coloring to desired color. Fill and frost cake layers.
Make eggnog creme anglaise: in med saucepan,
nd fluffy.
Stir in eggnog and vanilla.
Lightly spoon
In a food processor, puree the cilantro, mint,
Beat the egg yolks with electric mixer until thick and almost white. Continue beating and add in the granulated sugar, cognac and brandy.
Fold in 3 quarts heavy cream and 6 egg whites that were whipped until soft peaks formed.
In another bowl, beat 6 egg whites very stiff. Gradually add to it the powdered sugar, then fold this mixture into the eggnog.
In another bowl, whip 3 cups heavy cream until barely holds its shape.
Blend this mixture into the eggnog with a rubber spatula.
Let eggnog \"rest\" 12 to 14 hours before serving.
Pour eggnog into small punch bowl.
Drop remaining whipped cream in 4 or 5 mounds onto eggnog.
Sprinkle nutmeg on whipped cream mounds.
Serve immediately.
Immediately refrigerate any remaining eggnog.
ix until blended. Gradually add eggnog; mix well. Fold in extract
onstick cooking spray.
In food processor with knife blade attached
/4 cup of the eggnog in a saucepan. Squeeze out
Combine all ingredients in a blender or food processor; puree until smooth.