Signature Eggnog and Crepes with Blackberry

The holiday is a wonderful time to share delicious food, drink, laughter and fun with family and friends. One of my favorite treats at holiday time is Eggnog. I like to drink the homemade kind versus store bought. I am sharing this recipe from Martha Stewart.....enjoy!

Ingredients

4 cups milk
1 1/3 cups sugar12 large egg yolks
2 cup bourbon, (optional)
1 cup chilled heavy cream
Grated nutmeg, (optional)


Directions

1.In medium saucepan, whisk milk and sugar over medium heat until sugar is dissolved, 1 to 2 minutes. In a large bowl, whisk egg yolks. Whisking constantly, pour hot mixture into yolks in a slow and steady stream.

2.Return mixture to pan; cook over medium-low heat, stirring often, until thick enough to coat back of spoon, 20 to 25 minutes; do not let simmer. Quickly strain into a bowl. Stir in bourbon, if desired, and cream. Cool completely; cover with plastic wrap; refrigerate until chilled. Garnish with nutmeg, if desired. 

I like to add vanilla as another flavoring to the eggnog along with nutmeg and you can add rum or brandy instead of bourbon, if alcohol is desired. 





Photo by Yunhee Kim

 There is nothing like sharing delicious food around the holiday. Let's continue with this Cornmeal Crepe with Fresh Buttermilk and Blueberry. I obtained this recipe from wholeliving.com. 

Ingredients

For the Cheese
6 cups low-fat buttermilk
4 1/2 teaspoons confectioners' sugar 
For the Crepes
1/4 cup all-purpose flour
2 tablespoons yellow cornmeal
1/4 teaspoon baking soda
Pinch of salt and freshly grated nutmeg
1 large egg, plus 1 large egg white
1/4 cup skim milk
1/4 cup low-fat buttermilk
1 1/2 teaspoons honey
1/2 teaspoon canola oil
Vegetable oil, cooking spray
3 1/2 cups blackberries
1/4 cup creme de cassis
1 teaspoon confectioners' sugar


Directions
1.Make the cheese: Line a large fine sieve with 3 layers of cheesecloth, and set over a large bowl. Heat buttermilk in a medium saucepan over medium-low heat, without stirring, until clear liquid separates from milk at edges or a candy thermometer clipped to the edge of the pan registers 95 degrees. Reduce heat to low; cook until thermometer registers 100 degrees. Remove from heat; let stand 3 minutes. Pour into sieve; cover bowl loosely with plastic wrap. Refrigerate until thick and creamy, about 3 hours (up to overnight). Before serving, stir in confectioners' sugar.

2.Make the crepes: Whisk flour, cornmeal, baking soda, salt, and nutmeg in a bowl. Whisk egg, egg white, milk, buttermilk, honey, and oil in another bowl; gradually add to flour mixture, whisking until smooth. Transfer to an airtight container; refrigerate 30 minutes.

3.Coat an 8-inch crepe pan with cooking spray; heat over medium heat. Remove from heat; pour in 2 1/2 tablespoons batter, swirling to coat. Reduce heat to medium-low. Cook, flipping once, until edges are golden and center is dry, 45 to 60 seconds per side. Repeat with remaining batter.

4.Toss together berries and cassis. Let stand 15 minutes, tossing often. Divide crepes among plates. Spread each with 1/4cup cheese. Sprinkle with berries; drizzle with juice from bowl. Dust with sugar.
  
I am currently out of town enjoying time with my family. I hope that you will do the same with yours and as you gather around good food with engaging and enlightening conversations.

Happy New Year to you and yours!