The Pacific Northwest constantly and consistently amazes me. The abundance of fresh, flavorful foods that show up either on my own table and on friend’s tables makes me unbelievably thankful for it all. The abundance of berries, fresh salmon, peaches, apricots, heirloom tomatoes, garden herbs, and leafy vegetables are stunning–when you stop and think about it. My good friend and co-kitchen-conspirator, Leela, just got back from a nine month tour with her new husband around the world (lucky girl!). She and I are hosting a Taste the Place booth prior to the Pietopia event on August 5th at the Buckman Farmer’s Market. The entire premise of Taste the Place is to taste what grows locally here in Oregon. August is a great time for this because berries are in full force and stone fruits are hanging like gems from branches. But we decided to put a little twist on tasting the place and bringing some global flavors into the mix. Her trip was a total inspiration of sights, sounds, people–not to mention foods, tastes, flavors, textures! Her motto was “leave no masala dosa, bowl of bun, or bite of bakalava behind!”—now you understand why she is one of my favorite people in the world! Her enthusiasm and ability to enjoy life, in it’s present state, is contagious.
We each came up with a cool summer smoothie drink for people to sample at the market. Check her’s out here. I toyed with a blackberry orange blossom smoothie and a raspberry rosewater smoothie. The blackberry orange blossom was fragrant-heavy and smooth–it’s personality was tall, dark, guarded, and heavily perfumed. Maybe the blackberries didn’t pack enough punch, or maybe I’m just used to the sweet fruitiness of marionberries (not the ex-mayor), but it became all orange blossom and no berry. Even when I tried adding just 1/4 or an 1/8 of a teaspoon, it hit me in the top part of my nose and crept down the back of my throat no matter what I tried. By the end, I could have been just so used to smelling it, that I was over anticipating it and thinking it was too much. I think there’s potential here with this smoothie, but, it wasn’t the one for me. The raspberry rosewater smoothie, on the other hand, was like drinking a glass of smoothie-elegance. I am partial to rose–I love how they smell, how they look–the whole package. And the beauty of this flavor combination is that not one overpowered the other–they harmonized one another. The raspberry notes came first and then the subtle rose water essence followed suit. I added a touch of raw honey and this was my chosen contender!
Fear not, the blackberry certainly has it’s place in my heart and palate. I used it on a summer pizza the other night–fresh basil, heirloom yellow tiny tomatoes, fresh garlic, and fresh blackberries (all came from the farmer’s market), buffalo mozzarella, and an olive oil base….. I trail off here because words cannot describe this pizza’s deliciousness. And, I’m salivating. Thank you, summer.
Cheers!
Raspberry Rosewater Smoothie
2/3 cup fresh raspberries
1 tablespoon raw honey
1/2-1 teaspoon rose water
2 ice cubes
1/2 cup-3/4 cup filtered water
Blend until smooth, enjoy!
Cheese by Rogue Creamery
This year’s IACP was my first conference and it was fantastic. What a treat it was to have over 900 food lovers, chef’s, food writers, food photographers, food stylists, and recipe developers descend on our already food-obsessed town! I volunteered for several events which in turn I was allowed to go to them. Other than designing the signage for the opening reception, I was able to help out with the lovely Ellen Jackson’s dinner A Culinary Duet, a fundraiser for The Culinary Trust.
by Chef David Machado of Nel Centro
The opening reception was, in retrospect, a dream. Imagine yourself walking into a rococo ornate hall with ceilings that seem to reach the sky, all decorated with real pears hanging from branches, deep low lighting, and then being handed a sparkling glass of champagne as you enter. As you walk a little further over the soft, plush carpeting padding your footsteps, you are handed plate after beautiful plate of fresh, aromatic, and at times sensual foods from over 18 different local chefs. The roaring noise from hundreds of people’s chatter and exclamations slowly fades as you sip and nibble your way through the room. Every now and then you close your eyes to take in the layers of flavors and textures from what you are nibbling only to open your eyes to see the chef who made it smiling back at you. “That’s what I thought too” he might say, “the first time I tried this.” Fantastic. There was an entire room dedicated to local wines and beers where it was all flowing quite freely. And yet another room, rouge red and dark, solely dedicated to absinthe tasting. It was like a secret club that actually took me quite a while to find. The only reason I knew it existed was because I made a sign for it. I had never tasted absinthe before and it is interesting. It has a heavy anise flavor, like black licorice, but just slides right down. I wouldn’t be able to drink much of it (I’m not an anise fan), but it was wonderful to try.
Pix Patisserie macaroons
Bunk Sandwiches (seriously the best sandwich I’ve ever had: spicy chorizo, avocado, messy, amazing street food…)
Paley’s Place seafood gnocci
Raw beef nigiri
Absinthe pouring, by owner and distiller Gwydion Stone
Then there was Ellen’s dinner. Also not a dream, I have to remind myself, but a true taste of the bounty of the Pacific Northwest. There were seven local chefs and artisans, as well as the farmers and ranchers with whom they collaborated. They created an exceptional family-style meal dinner that “blended old and new” cooking traditions with Oregon’s culinary heritage. Karen Page and Andrew Dornenburg, authors of The Flavor Bible introduced each chef through out the meal. The menu was exceptional:
Appetizers included carrot soup with roasted Braeburn apples and chervil, a goat’s milk ricotta on walnut bread, pea shoots, and olive oil, as well as a flank steak, grilled beef heart and beef liver pate (which was actually my favorite!). All of the appetizers were done by Executive Chef Aaron Dionne of Bon Appetit Management Company.
Fresh rosemary tied around the bases of the branches, such a wonderful touch!
For the first course we ate wild morel puff pastry with gathered spring greens and aged sauvignon blanc vinaigrette (wine pairings: Trisaetum 2008 Estate Riesling and Willamette Valley Vineyards 2007 Dry Reisling) by Chef Naomi Pomeroy of Beast restaurant.
The second course was a lamb, purgatorio bean, and spring vegetable roast (incredible!) (wine pairing: Erath 2006 Prince Hill Pinot Noir) by Chef Jason French of Ned Ludd as well as a grilled country ham, south carolina grits and wild mushroom red eye gravy (wine pairing: Grochau Cellars 2007 Willamette Valley Pinot Noir) done by Chef Adam Sappington of The Country Cat Dinner House.
The cheese course was done by Steve Jones, of The Cheese Bar. There was a Borenkaas (raw cow’s milk aged Gouda), a Tin Willow Tomme (raw sheep’s milk), and a Cynthian (raw goat’s milk with herbs). The latter was my favorite–it was soft, but not creamy like a brie, and infused with the essence or perfumes of the herbs instead of them being right in there. Amazing.
Then, for dessert we had a hazelnut cake, rhubarb compote and creme fraiche ice cream by Pastry Chef Lauren Fortgang of Paley’s Place (wine pairing: Francis Tannahill 2008 Gewurztraminer) and a Piment d’Esplette & chocolate by David Briggs of Xocolatl de David. The chocolate was actually two small round chocolate cookies with a foie gras chocolate (called Foitella) sandwiched between. About half the table loved it, the other half did not. I fell into the latter category–but then again, I’m not a mole fan (and I wish I was!) so meat and chocolate together just are not my taste all too often.
I’d say Portland exceeded in showing the culinary crowd how well they do food here, beyond even their wildest imagination. The dinner was set in an old converted building that literally transformed itself as the sun set, with candles hanging from the branches at each table, easily yet daintily illuminating every place setting just enough so the diner could see what they were eating. The entire experience was a little bit like magic. I even pinched myself the next day when I woke up. As I was making my morning tea, I looked over on the counter and saw the menu sitting there–it wasn’t just a dream.
The past few weeks have been tireless. I honestly have no one to blame other than myself–being one’s own workhorse has it’s benefits and drawbacks. The benefits of finding my own path, and choosing how best to accomplish my goals definitely outweigh the negatives. However, I tend to get wrapped up in worries–incessant, ceaseless, never ending lists of worries that try their damnedest to bring me down. This winter, I took a lot of time to pin point the sources of these worries and get to the root of some of my core fears. This, my friends, was challenging! I realized that I fed off of some of my fears, basing my reality in what was little more than a distant childhood memory. How liberating is has been to even just realize this–and now, to be able to take steps and move forward.
The past few days have been especially challenging–I can trace back most of my angst to one little place: impatience. And there are two sides to everything–on the upside, impatience gets a fire lit for me, get’s me going in areas that I may dawdle or procrastinate unnecessarily on. But on the other hand, when I’ve done everything that there possibly could be done, or better yet, I am in the MIDDLE of doing something (like research or planning…) I imagine the final result so clearly, that I just want it NOW. Does this ever happen to you? This is when try to remind myself “Hey girl, slow down. Good things come to those who wait…”, well, I certainly hope that’s true, chimes in my cynical side.
Today I had one of those serendipitous moments where I met with a friend and she was having some of the same concerns. It is interesting, and in a way calming, to hear your own questions being voiced by someone else. It’s like, ‘Hey! That’s what I was thinking too!’ in that way that really brings people closer together. I don’t know why I get in the rut of thinking I’m alone, or I’m the only one who thinks/feels… but it is just not true, for any of us. And that fact is really such a wonderful thing to dwell on for a moment.
Verde means green in Spanish. It’s the color of my city 365 days a year, the color of my eyes, and the color of millions of living things. It is also a color that I’ve been wanting to eat more of. If you are not convinced, check out my post on kale I did a few months ago–talk about a super food. To welcome the warmer weather (WELCOME WARM WEATHER!!! I’ve MISSED you!), I decided to make a green smoothie–just to see how it would go. Would it be palatable? Delicious? Or spit-it-out so bad? I decided it wouldn’t kill me to try, in fact, it would do just the opposite! So what the heck. But after making it, I was so convinced by its great flavor (and especially the way it made me feel long term)I decided that this was going to become a new habit. Green smoothie making would be something I did each week and if I made enough, I would only have to do it once, maybe twice, a week–perfect!
The smoothie I made was juicy and full of pulp, just the way I like it–it had undertones of green but vibrant flavors of mango, ginger, and a little coconut. There are so many combinations, I’ll give you a list to get your creative juices (no pun intended, or maybe there is…) flowing. I found that having a glass of this for breakfast, I wasn’t hungry until lunch–no crazy hunger pains or blood sugar drops mid morning and I felt great. I’ve been drinking the rest of it for the past few days which has been a nice treat and snack. It’s so easy to grab for this, instead of a hunk of cheese or something of that sort (which I normally do), and feel satiated. I’m glad I took the challenge!
Tricia’s Green Smoothie
3-4 leaves dino kale, washed and stem removed, rough chopped
1 hunk (about the size of your thumb) fresh ginger, skin removed
1 tablespoon flax seeds
1/2 cup coconut kefir (you can use yogurt, regular kefir, or just juice instead here)
1 cup pinapple juice
1 fresh mango, skin removed and sliced
1 stick celery, washed and cut into 4-5 pieces, easier for the blender
Blend it and drink up!
Other smoothie ideas:
2-3 cups any greens of your choice, 2 cups papaya, 2 oranges, 3 dates
1 handful lettuce leaves, 1 handful mint, 4 bananas, 1/2 cup water
Winter Smoothie – 1 cup organic frozen berries (any kind), 2 cups fresh spinach, 1/4 inch fresh ginger, water
Spring Smoothie – fresh orange juice, ripe bananas, frozen mangoes, and several large leaves of kale
(extra frozen mango gives lovely thick consistency you eat with a bowl + spoon)
1/2 bunch romaine lettuce, 1 cup strawberries, 2 bananas, water
4-5 kale leaves, 4 apples, 1/2 lemon juiced, water
2 big handfuls mixed baby greens, 2 pears, 2 mangoes, 1 cup fresh or frozen blueberries
Choc-mint – 2 cups spinach, 10-12 mint leaves, 3 bananas, 2 Tbs. carob powder, 1 cup water
1 handful of spinach, 2 stalks of celery, 2 bananas, 2 pears, 1 apple, 1 cup water
1 small handful of spinach, 2 cups arugula, 2-3 mangoes, 1 cup water
1/2 head romaine lettuce, 1 small pineapple, 1 large mango, 1-inch fresh ginger
1 handful wild greens (e.g. dandelion), 1 small handful mint leaves, 3 cups honeydew melon
3-4 stalks celery, 2 ripe persimmons, 1 banana
1 handful chard leaves, 5-6 kale leaves, 3 large bananas, 1 cup water
1 handful parsley, 3 cups of peeled papaya
I’ve been using what is in my refrigerator and cupboards to find inspiration to think of some new (or old, but haven’t eaten in a long time) snack ideas. Forcing myself to turn on a different part of my brain, to actually try to see what I have differently, has been a challenge! But a good one–I do love a challenge. Thankfully, I’ve been good about buying “whole foods” for the most part–nuts, seeds, dried fruits, vegetables, grains. But sometimes seeing foods like this in their raw, or native forms, can be overwhelming. What the heck can I make with all of this? Once I get over that initial shock of seeing, my brain goes into create-mode.
Yesterday, I found some celery that needed to be eaten, seed butter, and raisins—the perfect combination for the classic Ants on a Log. I don’t even remember the last time I ate this snack, but it was all around satisfying. It tasted of playgrounds, elementary school lunch-time, and I thought I may have even heard the shrill laughter of young kids playing as I crunched into this memory-laden snack. Try making it with a variety of nut or seed butters–almond, cashew, and sunflower seed butter are all great. Instead of just using raisins, experiment with dried blueberries, cherries, or cranberries. You can even sprinkle some sliced almonds on top as well, for a little added crunch!
In the fridge, there was also an abundance of heirloom carrots and a big ginger root. (I always keep a ton of ginger around, especially during the winter months.) So I juiced them and drank the sweet, spicy juice with my logs! This juice is a great pick me up in the afternoon–especially if you are craving something sweet.
During my hunt, I also came across several cans of beans, some frozen chipotle peppers in adobo sauce, and cilantro. Recently, I had read about tortas, a Mexican style sandwich that is as versatile as it is delicious. And since hadn’t had one since I’d last been in Mexico City four or five years ago, I suddenly had a craving! I used to get them from a small sandwich shop in La Condesa; they were slightly crunchy on the outside and absolutely filled a with combination of refried beans, pork, sausage, salsas, tomatillos, avocado (either as guac or straight up), mayo, vegetables (fresh or stir-fried), cheese (either crumbled on or melted over)–basically you name it, you got it. My favorite was pretty simple—beans, avocado, salsa (red with chunks of tomato and onion), and crumbled cheese. So I used some left over ciabatta and toasted it for the bread; Andrew and I made the most amazing refried bean recipe ever; we sliced up some avocado, drizzled on the salsa, and crumbled some good feta on top (yes, feta, and it is fantastic on this sandwich!) and wa la! A torta that took me right back to La Ciudad de Mexico.
Chipotle Refried Beans, via FOODday
Makes more than enough for 4-6 sandwiches
This recipe makes more beans than you likely will need. Save the rest for quesadillas, burritos, huevos rancheros or future tortas.
2 15oz cans black beans, well drained and rinsed
2 cloves garlic
1/4 teaspoon ground cumin
2 tablespoons minced cilantro leaves – I used some flat leaf parsley here and it still tasted great
1 to 3 canned chipotle peppers–you can use chipotles in adobo sauce, also excellent!
1/2 cup water
1 to 2 tablespoons firmly packed brown sugar
4 tablespoons extra virgin olive oil
pinch of salt
1 lime, squeezed
In a food processor combine the beans, garlic, cumin, cilantro, chiles, water, brown sugar, and lime juice; process until smooth, scraping down sides as necessary with a rubber spatula. Pulse in 3 tablespoons of olive oil and adjust seasoning accordingly.
Heat remaining 1 tablespoon of olive oil in large nonstick skillet set over medium-high heat. Once shimmering, add the bean mixture and cook, stirring frequently, until texture has thickened and flavor has mellowed, 8 to 10 minutes on medium high heat. Prepare sandwhiches immediately or transfer to bowl and keep warm.
Salud!
I go through phases when I know I need to cut down on my dairy intake. I’m a dairy fiend–I love good cheese, hot chocolate, and milk in my oatmeal. I know I’ve had enough when I start to feel a little too sluggish after I eat it, my skin isn’t cooperating and is duller, and I feel heavier (not necessarily in weight but more like in density) in my body. This tends to happen to a lot of people especially during the winter months. But it’s hard to cut out that soft, creamy goodness all together–it makes me feel comforted when I do eat it. So what does one do in this sort of conundrum? Make fresh, homemade soy milk!
Soy milk out of the box is actually not that great. There are always tons of additives like sugar, salt, and weird chemically sounding things. Plus, the process that many companies use to make their soy milk strip a lot of the nutrients right out of it leaving it lifeless, dull, and kind of a non-drink for your body. But soy on it’s own has so many amazing benefits including cancer prevention, reduced heart risks, and strong bones. Plus, I can remedy my cravings for something sweet and creamy with this homemade drink.
When I saw this recipe, I was immediately intrigued (plus it came from a really beautiful blog, check it out!). Soy milk is so not glamorous! But it will surprise you with its deliciousness 
. I haven’t made many things with actual soy beans and have been wanting to try–so I thought why not go straight to the source? I used about half the sugar needed and it was still pretty sweet. Then I made another batch with no sugar at all and realized that I liked it better with a little sweetener–you can add a little honey or agave to a warm glass and it will do the trick–if you are looking for something sweeter of course. You won’t be disappointed if you try this, and it may just change your mind about soy milk!
Also, if you are in the Portland, OR area this Thursday, you are officially invited to Be Nourished open house at 3719 N Williams. I am collaborating on an eating design experience and food–we’ll be doing a taste station where you get to sample each of the six tastes (salty, sweet, bitter, pungent, astringent, sour) and then eat some snacks that incorporate most or all of those in them.
Fresh Homemade Soy Milk via Kiss My Spatula
1/2 cup dried organic yellow soy beans
1/8 tsp salt
1/8 cup granulated sugar, plus more to taste
Rinse dried soy beans thoroughly and drain. Soak in cold water overnight in a large bowl. Drain again. Pick through beans and remove those that have not expanded and softened.
Put soybeans and 2 1/2 cups of water in a blender. Cover lid tightly and puree until smooth and milky. Transfer the puree to a large stockpot and add 3 additional cups of water. Bring to a boil over high heat, stirring constantly and skimming off foam, as necessary. Turn heat to low and simmer, stirring occasionally for 25 minutes.
Strain milk through a fine-mesh sieve lined with cheesecloth into a bowl, pressing on soybeans to squeeze as much liquid out as possible. Stir in salt and sugar, adding more sugar to taste. Serve piping hot or ice cold.
Why am I always amazed when I follow my gut and things work out? There is nothing truly more wonderful when situations, directions, and ideas unfold onto your lap like a present–all because you trust yourself and the greater good. And that is precisely what has happened to me this past week.
I am getting my certification as a holistic health counselor from the Institute of Integrated Nutrition. It is the perfect compliment to Eating Design, allowing me to work with clients one on one, with small groups, and with families–integrating design, food, wellness, and communication, for the betterment of an individual or community. The goals of a personalized health counseling program are to radically improve your life, resolve concerns specific to you and your body, and to provide you with tools for a lifetime of balance. I work together with clients to find the right foods for your body and to balance your Primary Foods–the areas of your life that feed you on the deepest levels. This unique approach provides meaningful, lasting results–and it is so much fun!
I am so excited to be able to use my creative approach to food and communication as truly a way to give back and to help others live a holistic life–connecting themselves with themselves and with others–as a holistic health counselor and eating designer! And I am also super excited to have you along for the journey as this will be a place I share this journey with you! Cooking tips, stories, and new approaches to food will all be right here .
Last night, a few girlfriends and I got together and juiced some winter fruits. There was a lot of citrus action happening and we made two different concoctions. First, a coconut water, champagne mango, lime, and cucumber with coconut meat; and second, blood orange, lemon, carrot, cucumber, and ginger. We also made a quick tabuleh (parsley, spring onion pulsed in a cuisinart, cut up tomatoes, threw in some cooked Bulgar wheat, squeezed half a lemon and crumbled some feta on top–delicious) and some yeasted pita breads. We were feeling at optimum health! And it tasted great too.
Andrew and I went on another great hiking excursion this weekend, this time to the Columbia gorge. We did a hike at Wahkeena Falls and as we progressed up the extremely vertical trail, we went through mist, rain, sleet, then snow and ice. It was reall cool traveling through so many weather climates on foot!
I hope you have a fantastic week ahead! Cheers!
Vanilla or chocolate? Put the two together and the debate becomes officially moot. I think it is hard to find a better flavor pairing–they perfectly compliment each other, adding aroma and depth to each of their respective tastes. Especially when it comes to making a cup of hot chocolate.
I have somehow acquired an entire book on hot chocolate–recipes, the history, you name it which I finally sat down the other day and read it through. It is not a long book and the methods of making hot cocoa were all fairly similar with the exception of a few interesting ingredients in some of the recipes. But I did notice one ingredient that none of the famous European and South American chocolatiers did without in their cocoa–vanilla. When thinking of hot cocoa, I can get fairly one dimensional–all I can think about is the chocolate. So when I noticed this trend and read about vanilla becoming the essence to any good cocoa, I had to wrap my brain (and hands) around this concept and make some. Logic was telling me that this makes total sense. My experience in the kitchen was also telling me this makes total sense. But this was just one of those things that I had to try–and am I ever so glad I did.
We took a few hikes on the Oregon coast this weekend (I couldn’t help but share some of these photos with you!)–the perfect weather to stop in a tiny fishing town for a cup of cocoa. In my imagination, I envisioned something like the cup I made tonight. However, I was sorely disappointed with a syrupy concoction that made my teeth want to fall out. Even so, I was determined to have the perfect cup–so I did what any good lover-of-all-things-food-cooking-flavor-and-taste did–I made it in my own kitchen.
Chocolate has a fascinating history, all wrapped up in scandal, seduction, power, and pleasure. It has literally rocked people (yes, like head-banging, horn throwing, total rocking machines) for centuries. But I think that one of my all time favorite gourmands summed chocolate up better than anyone: “If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become temporarily dulled; if he finds the air too damp, the minutes too slow, and the atmosphere too heavy to withstand; if he is obsessed by a fixed idea which bars him from any freedom of thought: if he is any of these poor creatures, we say, let him be given a good pint of amber-flavored chocolate…and he will experience a marvel.” Jean-Anthelme, I think we’ve all been there. I say, bring on the chocolate!
This recipe is simple and sophisticated. You can have your own cup-of-Vienna and pretend you are actually sitting on a square there while you sip this down–it’s that good. I suggest drinking it in small amounts, it is quite rich and you may feel the energetic effects of the chocolate more easily than you would with cocoa powder. But if you are in need of a serious, and I mean serious chocolate fix, go ahead and pour yourself a big ‘ol mug. And don’t forget the real whipped cream on top.
Hot Chocolate (as it should be) via Michael Turback
*this makes one serving
1 cup whole milk (treat yourself and use a really nice, organic whole milk)
1 vanilla bean
4 oz bittersweet chocolate (around 70%), finely chopped (use a really nice bar of chocolate–go to a nice specialty shop, organic grocery, or someplace where you can find only the best for yourself)
1 teaspoon sugar
Combine the milk and vanilla bean in a small saucepan over low heat (slice the vanilla bean down the middle, using the blunt end of a butter knife, scoop out most of the seeds, put them into the pot, and then throw the entire bean-pod in as well). Simmer for 10 minutes. Remove the bean. Add the chopped chocolate and stir continuously with a wooden spoon until completely melted. Add the sugar and stir. Remove the mixture from heat and allow to steep for 2-3 hours, uncovered in the pot (I just moved it to a back burner of the stove and let it sit). When ready to drink, ladle some into a small mug and microwave a minute at a time and stir between heatings. Or, if you are going to drink the whole pot, just reheat on the stove, stiring with a small whisk, ladel into mugs, and serve. If you want to be really decadent, serve with a dollop of whipped cream.
A note on letting your hot chocolate steep, or rest: Hot chocolate acquires wisdom and grace with a little age. When the mixture cools down, the chocolate crystallizes and the ingredients are bound together in a way that improves the drinks velvety texture. “As far back as the eighteenth century, Madame d’Arestrel, superior of the Convent of the Visitation in Belley, France, instructed the epicure Jean-Anthelme Brillat-Savarin on the importance of letting hot chocolate rest: When you would like to have some good chocolate, have it made the night before in a coffee pot and leave it. resting overnight will concentrate it and give it a velvetiness that makes it even better.” –M. Turback
Cheers!
I’ve never been a big egg nog fan. That thick, sludgy stuff that comes out of the cartons and sold mostly during the holidays has always been a serious turn off. I went to a holiday party where a guy brought a carton and a bottle of rum + brandy (premixed), dumped them together, and served it. Even though I knew I wouldn’t like it, I tried it, and immediately regretted the cup of it I was holding in my hands. The thing is, I’ve always wanted to like egg nog. I mean, what’s not to like about it? I love its ingredients and tend to err on the vanilla side of things anyway. I love custards, creams, whipped deliciousness, and good brandy–why the heck would I not like egg nog? Because it wasn’t Mel’s egg nog.
Mel, Andrew’s dad, is famous in many a circle for his egg nog. Co-workers, friends, and family all know that the holiday season means more than just a good turkey and good company when they are invited over to his family home. The days leading up to the egg nog’s appearance were filled with excited whispers, anxious glances at the large quantities of cream, eggs, and booze, and memories of years past. One year, I was told, he didn’t make it and one of Andrew’s brothers simply stated “we don’t talk about that year.” This would be an easy place for me to gush about this because he is Andrew’s dad, but this is not about political gain. It’s about damn good egg nog.
So I pestered him a bit, letting him know that I’d like to hang out with him while he made this famous brew. Thank goodness he agreed. He even let me help out in the process.
People, there is still time this holiday season to make Mel’s heaven-in-a-cup. This drink is for everybody (21 and up, of course), the egg nog skeptic, the egg nog lover–everyone will find a common egg nog bond with this recipe. And while egg nog tends to be kept in the box of holiday cheer for me, you may find that this could be a great drink any time of year–don’t let me hold you back!
Mel’s Egg Nog
1 dozen eggs
1 pound powdered sugar
2 cups dark rum
2 cups peach brandy
2 cups apricot brandy
2 quarts half and half
1/3 cup vanilla extract
Separate 12 eggs. Beat powdered sugar into egg yokes. Beat in 2 cups dark rum. Let sit for one hour. After one hour, beat in the remainder of ingredients and refrigerate covered for four hours. Keep the egg whites in the refrigerator too, and take them out one hour before whipping them. Beat egg whites until stiff peaks form, then fold into the mixture. Sprinkle with a little nutmeg and a little cinnamon.
