Michelle’s Winter Egg Nog
6 Eggs – separate the whites into a bowl for whipping with ¼ tsp salt – beat until frothy, then add 1/3 cup of sugar and beat until stiff peaks form
Place the egg yolks in a large punch bowl and beat until light in color. Add 1/3 cup of sugar and continue to beat. Add 2 ½ cups of light cream, 1 cup of milk, 1 cup of rum and beat for 2 minutes.
Whip 1 ¼ cup of whipping cream separately.
Fold Whip cream into the egg yolk mixture. Fold the egg whites into the egg yolk mixture.
Chill and sprinkle with nutmeg.
¼ tsp salt
2/3 c sugar
2 1/2 c light cream
1 c milk
1 c rum
1 1/4c whipping cream
Rockin’ Moroccan Stew
This is from one of the Looney Spoons cookbooks and is a favorite of ours. I thought it would be yummy with Sam’s Moroccan Couscous 🙂
2 tsp olive oil
1 cup chopped onions
1/2 cup each diced celery and chopped green bell pepper
1 clove garlic, minced
3 cups vegetable stock
3 cups peeled, cubed sweet potatoes (I use yams)
1 can (19 oz) diced tomatoes, drained
1 can (19 oz) chickpeas, drained and rinsed
1 tbsp lemon juice
1 tsp grated ginger
1 tsp each ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins
2 tsp each peanut butter and chopped, fresh cilantro
Heat olive oil in large saucepan or pot over med-high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften, about 3 minutes.
Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes.
Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.