Festival Feasts cookbook

Fabulous, easy-to-make gourmet and unique
dishes for each of the Sabbats, along with notes
on planning and crafting a feast, choosing ingredients,
and magickal cooking.

From Samhain through Mabon and the Dark Moon
through the Full Moon, you will discover
delicious appetizers, salads, soups, main courses,
beverages, and desserts -f for both omnivores and
vegetarians alike.

Explore this book for recipes on creating chicken mole,
albondigas, curried shrimp bites, cafe mocha,
brandy panna cotta, and much, much, more.

Try my special twist on the typical winter egg nog today!
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Egg Nog
Fattening, maybe … but I love egg nog! It just isn’t the winter holidays without it. And it needs to have at least a shot of dark spiced rum in it for me. The thing about most homemade egg nog recipes is that they call for raw eggs. Unless you are certain you are getting very fresh eggs, this just isn’t a good idea. So I use a version of a Mexican recipe for Rompope. It is unique and it is far better than anything you can buy in a carton at the grocery store.

Prep Time: 5 minutes Cook Time: 25 minutes Chill Time: 2 days
Serves: 4-6

½ qt whole milk ½ qt. cream
½ c. sugar 2 tsp. vanilla extract
2 tsp. cinnamon 1/8 c. ground almonds
12 egg yolks 2 c. dark rum

large sauce pan electric mixer wire whisk
grinder or food processor 2 qt. bottle with lid

1. In a sauce pan, bring the milk, cream, sugar, vanilla, cinnamon, and almonds to a boil. Lower heat and simmer for 15 minutes. Allow to cool completely.
2. Beat the egg yolks until thick then whisk into the milk mixture.
3. Cook over low heat, stirring constantly for 5-10 minutes, until mixture thickens enough to stick to the spoon. Allow to cool completely.
4. Stir in rum then transfer to bottle and seal lid. Refrigerate for 2 days before serving.

Tags: cookbook, cooking, desserts, egg, feasts, festival, food, kristin, madden, nog