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Egg Nog

One half vanilla bean
Three eggs
Three tablespoons sugar
One and one half cups milk
One and one half cups heavy cream
One half teaspoon cinnamon
Nutmeg for dusting

Split the vanilla bean and scrape out the seeds, set aside.

In a bowl over simmering water, whisk together the eggs, sugar and vanilla bean seeds. Keep whisking until a ribbon is formed and the mixture has heated to one hundred forty degrees. Allow the mixture to thicken. Stir mixture into the milk. Stir in cinnamon.

Refrigerate for two hours or until cold. Whip the cream and add to the egg mixture. Top with whipped cream and sprinkle the top with nutmeg before serving. 

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Buttermilk Biscuits with Honey Poha Butter

Two cups cake flour
Two teaspoons baking powder
One half teaspoon baking soda
One half teaspoon salt
One half cup cold butter
Three quarters of a cup buttermilk
Milk, for brushing the biscuits

Preheat the oven to four hundred and twenty five degrees

Into a bowl, sift together the flour, baking powder, baking soda, and salt. Blend in the cold butter until the mixture resembles meal.

Add the buttermilk, stir the mixture until it just forms a dough, and gather into a ball. On a lightly floured surface knead the dough gently six times and pat it out into a rectangle, roughly one half inch thick.

Using a knife, divide the dough into twelve even sized squares. Separate the squares and invert the squares onto a lightly greased baking sheet.

Brush the tops of the squares with the milk, bake the biscuits in the middles of the oven for twelve to fifteen minutes, or until they are pale golden, and transfer them onto a rack. Serve the biscuits at room temperature with poha butter. 

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Twice Baked Acorn Squash with Island Smoked Pork

One whole acorn squash
One tablespoon butter, melted
Twelve ounces island smoked pork, sliced
Two tablespoons brown sugar
One tablespoon crushed pineapple, with liquid
One half teaspoon prepared mustard

Cut acorn squash in half and remove seeds. Drizzle the top of both halves with melted butter. Bake at three hundred fifty degrees for one hour and twenty minutes.

In a small mixing bowl, combine brown sugar, crushed pineapple and prepared mustard. Mix well and set aside.

Remove from oven and using a spoon, fluff squash meat. Place six ounces of smoked pork meat on each squash half. Spoon brown sugar and pineapple mixture on top of smoked pork. Bake at three hundred fifty degrees for another ten minutes.

Remove from oven and sprinkle with crushed pineapple before serving.