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Posts Tagged ‘egg’

My Angel’s Spinach Quiche

Assembled ingredients, note the green eggs

Baked golden to perfection

While I do not have the time to make quiche, I certainly do not have the time to make pastry dough. My wife makes the quiche around here and we use Pillsbury pie crust for all of our pie applications. It costs a little more than the store brand but is a superior product. We toast the pie shell for about ten minutes in a 425 degree oven before pouring the quiche batter in. Let it cool somewhat before adding the eggmix as well. The green eggs are in the informed(?) opinion of the farm where we got them “…lower in cholesterol…” Yea, what she said. They are mighty tasty. This makes a great side dish and even a satisfying meal. Good Stuff!

 

Angel’s Spinach Quiche

7 eggs

1/2 cup cottage cheese

1 cup shredded cheddar cheese

1/2 cup heavy cream

1/2 cup diced shallot, caramelized

1 pound spinach, washed thrice, chopped, and lightly sauteed with 2 cloves of chopped garlic. drain cooked spinach for a few seconds before use

1 prebaked pieshell

Beat eggs. Add cream and cottage cheese. Add shallots, spinach, and cheddar, fold together gently and season lightly with salt and pepper. Reserve about an ounce of cheddar to spread on top. Pour eggmix into pieshell carefully, sprinkle cheddar on top and bake at 350 degrees for 25-35 minutes, until golden brown. Good Stuff!

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Cheer Here!

assembled ingredients for eggnog

Seasons Greetings to all! Welcome home your loved ones and friends. Warm them with cheer, gifts, warm cookies, and eggnog. This eggnog is derived from a recipe commonly referred to as General George Washington’s Milk Punch, although it is not difficult to imagine this name is earned more by the rye whiskey than the identity of its author. Washington was a master distiller of rye whiskey. We keep the remains of the whiskey to float on the cups of nog as they are served. Use quality brandy as it is one of the defining flavors here. Serve eggnog daily over the season with cookies and cheer.

 

General George Washington’s Erstwhile EggNog

 

1 dozen eggs

1 quart cream

1 quart milk

¾ cup sugar

1 pint Brandy

½ pint Rye (or Bourbon)

¼ pint Rum

¼ pint Sherry (or Madeira, Marsala,…)

 

Deeply chill all ingredients. Combine all booze and reserve. Separate the eggs carefully. Beat the yolks until light and fluffy, slowly adding sugar. Drip the booze into yolks, too fast will cook the eggs. Once incorporated add the milk and cream. Whip the egg whites to peaks and fold into egg mix. The whipped whites will gather at the top of the tub. The eggnog must be refrigerated and folded, stirred, and tasted everyday for at least three weeks. It will take this time to absorb the flavors of the liquor and also to absorb all of the egg whites. Serve chilled with nutmeg, cookies, and whiskey. Good Stuff!

 

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