EGG NOG

Adapted from Jamie Oliver

Ingredients:

2 c milk, or 1 1/2 c milk and 1/2 c cream

2 cinnamon sticks

1/2 t freshly grated nutmeg

pinch salt

1 vanilla pod, seeds scraped out, or 1 t vanilla

2 egg yolks

1/3 c sugar

Methodology:

Heat the milk, cinnamon sticks, nutmeg and salt (and vanilla pod, if using), to steaming in a saucepan.

Meanwhile, whisk the yolks with the sugar in a small bowl, until lighter in color.

Temper the eggs by whisking in a ladle of hot milk.  Mix until smooth, then pour egg-milk mixture into the remaining milk in the saucepan and cook over low heat until it thickens.

Add vanilla extract, if using, and sprinkle with nutmeg.

Cool and serve topped with more nutmeg, if desired.

RHUBARB SHRUB

 From Christina Chaey's Gentle Foods Substack newsletter

Ingredients:

2 c rhubarb stalks, sliced 1/2" thick, divided

1 c (200 g) sugar

1/4 c water

1 c vinegar (sherry or rice)

Methodology:

Place half the rhubarb in a heatproof bowl.

Combine the remaining rhubarb, sugar and water in a small saucepan and bring to simmer over high heat, stirring occasionally.  Scrape mixture into heatproof bowl with remaining rhubarb and stir to combine. 

Let the mixture sit at room temperature for a few hours, stirring occasionally. 

Add vinegar and stir to combine.  Taste and add more sugar or vinegar as you please - it should be equal parts sweet and tart.  Cover the container and chill mixture for at least 24 hours, up to 3 days, until you're happy with the flavor. 

Strain the shrub and store for up to 6 weeks, refrigerated.  The solid pieces of rhubarb are great for snacking or stirred into yoghurt. 

Serve by stirring a few teaspoons into a glass of seltzer. 

MICHELADAS

Ingredients:

1/4c lime juice
2 t worcestershire sauce
2 t hot sauce
1 t Maggi or soy sauce
3 t tomato paste

1 1/2 c beer (Negro Modelo)
Black pepper


Methodology:

Mix the first 5 ingredients well.  Pour the mixture into two chilled glasses, top with the beer and a few grinds of fresh pepper, stir to blend.

FRENCH 75 COCKTAIL

From wikipedia: The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.

Serves 2


Ingredients:
Ensure all ingredients are very cold before mixing.

1 oz lemon juice = 2 T, 1 T per glass
1 oz simple syrup = 2 T
2 oz gin = 1/4 c
4 oz champagne = 1/2 c

Mix lemon juice, simple syrup and gin directly in serving flutes.  Top with champagne and enjoy!