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Eggnog Latte and Eggnog French Toast

Oct 20, 2011Allison Brown

Christmas Brunch Menu - Allison Brown
Add eggnog to a cup of coffee beside a soft piece of french toast for the perfect Christmas brunch or holiday family breakfast.
Christmas brunch can be one the best meals of the year. Families love waking up to smells of cinnamon, ginger, nutmeg, and holiday spices. Eating a warm meal of French toast along side seasonal coffee, cider, or eggnog, before or after present opening makes for a great Christmas.

Eggnog French Toast
This is so easy and mouth watering. French toast is a great, easy meal to make. All that is needed is thick bread (preferably French or pieces of thick plain white bread), eggnog, eggs, sugar, a few spices for the holidays, and a pan.

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Ingredients:

8-12 pieces thick white bread or French bread cut 1-2 inch thick pieces
3-4 cups eggnog
2 eggs
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger
2 tablespoons sugar
4-6 tablespoons butter, plus 1-2 for cooking
powdered sugar for sprinkling
Directions:

READ THIS NEXT

Make-Ahead Eggnog French Toast Recipe - Speedy Holiday Meals
French Toast, Scrambled Eggs, Coffee and Cocoa
Make an Eggnog Latte at Home – No Starbucks Required
Beat the eggs in a medium or small mixing bowl. Add eggnog, cinnamon, nutmeg, ginger, and sugar. Whisk together well.
Melt 1 tablespoon of butter on a skillet over medium heat.
Dip each piece of bread into the eggnog mix, coating well. Let sit in the mix about a minute to soak up more moisture (depending on the thickness of the bread).
After dipping each piece, place on the skillet. Cook for 2-3 minutes on each side, or until golden brown. Use a spatula to transfer to a plate for serving.
Place two slices on each plate. Use a sifter to sprinkle powdered sugar over the bread, and place butter on top. Serve with maple syrup and coffee or hot tea, if desired.
This eggnog french toast can also be turned into pumpkin French toast by adding pumpkin eggnog or pumpkin pie spice. It can also be prepared the night before. Simply cut the bread, place in a baking dish and pour the wet mix over it. Wrap with tin foil, and place in fridge over night. When ready, melt the butter in a skillet and cook.

Easy Eggnog Latte
Starbucks eggnog latte is one the season's most anticipated holiday drinks. Instead of jumping in the car every time the desire for an eggnog latte takes over, try making it at home. This recipe is so easy, and it only takes 2-3 minutes.

Ingredients:

1 fresh pot of regular coffee, 6-8 cups
1 large coffee cup
About 1/2 cup eggnog for every cup of coffee (3-4 cups)
2 packets of sweet & low or sugar
nutmeg and cinnamon for sprinkling
Directions:

Pour 1/2 cup of eggnog into the coffee mug. Heat on high or on the beverage setting for 2 minutes.
Stir in sugar or sweetener and fill the rest of the cup with coffee.
Sprinkle nutmeg and cinnamon on top.
This eggnog coffee is delicious with Southern Comfort or Pet brands, and can be turned into a pumpkin eggnog coffee. For parties, serve this with a stick of cinnamon in the cup or with whipped cream on top.

These holiday eats will make the home taste and smell like Christmas. Take some time to sit down with a warm eggnog latte and eggnog French toast for some holiday joy.

Read more at Suite101: Eggnog Latte and Eggnog French Toast | Suite101.com http://allison-brown.suite101.com/eggnog-latte-and-eggnog-french-toast-a393597#ixzz1f7BtTK00

Seasonal Winter French Cooking -Recipes From Gascony For December

Jan 24, 2011Sara Walker

Blonde d'Aquitaine Cow In The Pyrenees - Myrabella
By December, comfort food is definitely back on the menu! This rich, satisfying daube of beef is great for frosty days.
Daube or stew is a traditional rustic dish, which would originally have been prepared the night before it was due to be eaten, and left to sit in the embers of the fire overnight. There are many variations on the recipe, with a traditional Gascony variation calling for the addition of prunes during the final stages of cooking, and Mediterranean versions that use olives and chillis.

The breed of cattle most commonly seen in Gascony is the handsome Blonde d’Aquitaine, a tawny coloured cow with a docile temperament. They are an excellent beef cow, and the meat is available from many local Gascon butchers.

However, if you’re not in a position to strive for authenticity, this slow-cooked stew will work well with any type of beef.

Daube (Stew) Recipe
You will need:

Chopping board and knife
Large casserole dish with a lid
Frying pan
Ingredients (serves 4)

2 lb (about 1kg) stewing or braising beef
3 large red onions
4 carrots
6 cloves of garlic
Olive oil
1 teaspoon dark fruit jelly such as redcurrant or damson
1 pint (600ml) red wine
3 tablespoons flour
Sprig of rosemary
Preheat the oven to 325F/170C.
Skin the onions, and roughly chop them into about eight big pieces. Heat a little olive oil in a frying pan, and fry gently for a few minutes until just starting to colour.
Peel the carrots, chop them into chunks and add to the pan. Peel the garlic cloves, then drop them whole into the pan. Cook for another couple of minutes, then tip the vegetables into the casserole dish.
Roughly chop the meat into cubes. Remove any large pieces of fat, but don’t try and remove all the fat as this is what makes the meat tender as it cooks. Alternatively, you can ask your butcher to carry out this stage for you.
Add a little more oil to the frying pan, and brown the meat on all sides. Add the flour, and give it all a good stir to make sure that the meat is evenly coated.
Transfer the meat to the casserole dish, then add the red wine to the frying pan. Stir until just starting to thicken, then tip over the meat and vegetables. Give it all a good stir. The meat and vegetables should be mostly submerged; if the liquid looks a bit low then top up with some boiling water.
Place in the oven for at least 4 hours. Just before serving, stir the fruit jelly through the sauce.
Serve with plainly steamed vegetables, mashed potato or potato gratin.

Read more at Suite101: Seasonal Winter French Cooking -Recipes From Gascony For December | Suite101.com http://sara-walker.suite101.com/seasonal-winter-french-cooking--recipes-from-gascony-for-december-a337315#ixzz1f7CYuc3M

Gingerbread (For Cookies or a Gingerbread House)
By LUv 2 BaKE on December 24, 2005

79 Reviews
Prep Time: 30 minsTotal Time: 1 hrs Serves: 36, Yield: 36 cookies
About This Recipe
"This dough is very easy to work with. We use this gingerbread to make our annual gingerbread houses. One recipe makes 3 fair sized gingerbread houses. This is also works excellent for gingerbread people. From Good Housekeeping Dec 94"
Ingredients
1/2 cup sugar
1/2 cup molasses
1 1/2 teaspoons ginger
1 teaspoon allspice
1 teaspoon cinnamon
1 teaspoon cloves
2 teaspoons baking soda
1/2 cup margarine
1 eggs, beaten
3 1/2 cups all-purpose flour
Directions
In a medium saucepan, heat sugar, molasses, ginger, allspice, cinnamon, and cloves to boiling, stirring occasionally.
Remove from heat; stir in soda (it will foam up).
Stir in margarine till melted.
With a fork, stir in egg, then flour.
On a floured surface, knead dough till mixed. Divide dough in half, wrap half with plastic wrap; set aside.
Roll half the dough, with a rolling pin, slightly thinner than 1/4 inch.
Cut with cutters.
Bake at 325F on a cookie sheet for 12 minutes; cool on a wire rack.
Makes about 3 dozen 3" gingerbread people.
Page 2 of 2Gingerbread (For Cookies or a Gingerbread House) (cont.)
Directions (cont.)
NOTE: We make houses by cutting out our house design (the 2 sides of the roof, two sides, a front and a back of the house) on graph paper, and then placing the graph paper shapes on the dough and cutting the dough shapes out with a knife.
Nutrition Facts
Serving Size: 1 (23 g)
Servings Per Recipe: 36
Amount Per Serving% Daily ValueCalories 82.6 Calories from Fat 1316%Amount Per Serving% Daily ValueTotal Fat 1.5g2%Saturated Fat 0.3g1%Cholesterol 5.1mg1%Sugars 5.4 gSodium 88.9mg3%Total Carbohydrate 15.7g5%Dietary Fiber 0.4g1%Sugars 5.4 g21%Protein 1.4g

Views: 79

Replies to This Discussion

The "Daube" or beef stew sounds yummy. I love just throwing it together and into the oven. Can't wait to try it Ssarfyre. Thanks.

I am glad my mom doesn't do eggnog (in a way), but "more for me" for breakfast

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