December 2008 Archives

• 12 eggs, separated
• 1/2 teaspoon salt
• 1/2 pound butter, room temperature
• 3 pounds confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 1/2 teaspoon cinnamon

Directions:

Beat egg whites and salt until foamy in a large glass or metal mixing bowl until stiff peaks form.  mix until the egg whites should form a sharp peak that holds its shape.

Beat the egg yolks to soft peaks in a separate bowl. Beat the butter and confectioners' (powdered) sugar in a large bowl until light and fluffy. Add the egg yolks and vanilla to the butter mixture; mix. Stir in the nutmeg, cloves, allspice, cinnamon and the egg whites; beat until well blended. Batter can be frozen or kept in refrigerator for several weeks.

For one drink, fill a cup of hot water or warm milk with spiced rum or brandy and stir in 1 heaping tablespoon of batter (or more). Top with freshly grated nutmeg. This makes a great non-alcoholic treat too!

Update:  For more information on the history of egg nog check out this article

Sausage, Wild Mushroom and Sourdough Stuffing

Every Thanksgiving I make this stuffing.  It uses the best ingredients from my Wine Country heritage - wine (of course), sourdough bread, fresh herbs and wild mushrooms!  It is simple and can be a bit of "chef's delight" as each batch is a little different.  I never stuff the turkey as I believe it increases cooking time and really doesn't add to the stuffing's flavor.    Additionally, this should always be made on Thanksgiving and not assembled in advance.  It's best if it is done just before you intend to serve it.

This recipe is more of a guideline - as you should taste as you go to perfect the flavor to your personal; tastes.  I guarantee this recipe will not be dry and is loaded with good flavor if you make sure you use all fresh, good quality ingredients.  And you can enjoy this really anytime of year - it's too good to only serve during the holidays!

Ingredients:

• 1 pound sourdough bread, cubed 1/2 inch thick
• 1 pound bulk Boulder pork sausage (or good quality)
• 1/4 stick butter (possibly more)
• 1 large yellow onion, chopped
• 3-5 large celery stalks, chopped
• 3 garlic cloves, minced
• 3/4 cup, good quality chicken stock/broth (not low sodium)
• 1/4 cup dry white wine
• 1.5 pounds crimini, oyster and other wild mushrooms that chop well, chopped - not too small
• 1/2 cup (or more) chopped fresh poultry seasoning (not dried!)
• 1/2 - 3/4 cup fresh chopped parsley
• 2 eggs, beaten until blended

Instructions:

Place bread cubes on a large baking sheet... toast at 400 degrees until lightly brown (about 12 min)  Transfer the bread to an extra large bowl.

In a large frying pan over medium heat, cook the sausage until well cooked and crumbled (about 10 min.)  Drain fat... transfer to the large bowl with the bread.

Add the butter to the drippings in the pan, reduce the heat to low/medium and melt the butter while scraping the bits of the pan.  Add the onion and celery and saute' for 1.5 minutes.  Add garlic at the very end until fragrant (about 1 min).  Transfer to the bowl with the bread.

In the same pan, add some butter and a splash of wine and saute' the mushrooms until juices are rendered.  Add to the bread.  Add the poultry seasoning, parsley and fold in the eggs until all bread/mixture is well-coated.  Dust with salt and pepper and pour just a little bit of dry white wine (1/4 cup or less) into the mix and blend.  Mixture should be very well blended and moist.

Butter a large, deep baking dish (at least 13 x9).  Add stuffing mixture to dish and bake covered with foil at 325 degrees for 30 minutes.  Uncover, stir mixture and bake until the top is lightly crisp (about 30 minutes longer)

Happy Thanksgiving!