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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!
Round Robin of Egg Nogs

Below, find an extra thick recipe for everyone to enjoy this Holiday season. Don't be turned off by the addition of a boxed pudding mix, no-one has to know. I find that the recipe below is so much more tasty than any other "shortcut" Egg Nog recipes. I have also given you an array of flavors to work with during that special time with family and friends, and hope you find the cheer and salutations appropriate for an occasion to be celebrated with this great Yuletide beverage.


Basic EggnogBasic Egg Nog
4 cups milk
1(3.4-ounce) box vanilla instant pudding
1 cup egg substitute
1 teaspoon vanilla extract
1/4 teaspoon nutmeg

In large bowl, whisk half the milk with pudding mix until smooth, about 30 seconds. Whisk in the remaining milk, egg substitute, vanilla and nutmeg until very well incorporated. Cover and refrigerate until ready to serve. Top with whipped cream if desired before serving.


Gingersnap Egg Nog, add 1 teaspoon dried ginger, 1/2 teaspoon cinnamon and 1/4 cup molasses with egg substitute, along with the vanilla and nutmeg. Or, to make an adult Gingersnap Egg Nog, stir in 2 ounces Ginger-flavored liqueur.

Sugar Cookie EggnogSugar Cookie Egg Nog, buy some large sugar crystals. Wet the rim of each glass with corn syrup, by pouring some in a shallow plate and tipping each serving glass rim into the corn syrup, letting excess drip off holding the glass upside down. Then dip the wet rim into a shallow plate of large sugar crystals, coating well. Leave the glass in the sugar for 1 minute before continuing with other glass. Place in refrigerator until ready to fill. Sprinkle some finely crushed sugar cookies over the top of each drink if desired.


Pumpkin Pie Egg Nog: Whisk in 1/2 cup canned pumpkin with the pudding mix, adding another 1/2 cup with the egg substitute with 1 teaspoon pumpkin pie spice. If you don't have pumpkin pie spice, use 1 teaspoon cinnamon, 1/2 teaspoon dried ginger and 1/4 teaspoon dried, ground cloves. Omit the nutmeg in recipe.

Apple EggnogApple Pie Egg Nog: This would be an adult beverage when you add 2 ounces apple brandy, apple pie liqueur or apple-flavored liqueur.

Vanilla Bean Egg Nog: Cut 3 vanilla beans lengthwise and scrape out the seeds into the

egg nog before stirring and refrigerating. Cut each scraped pod in half to float on top of each glass of Vanilla Bean Egg Nog.

Caramel Egg Nog: This is simply accomplished by stirring in 3/4 cup jarred caramel sauce into the finished egg nog before covering to refrigerate. Mound each glass of Egg Nog with whipped cream or drizzle some caramel over the top and down the inside of the glass before serving.

Candy Cane Egg Nog: For a nonalcoholic drink, whisk in a teaspoon peppermint extract before refrigerating. For an adult beverage, stir in 2 ounces peppermint schnapps and decorate both with a candy cane for a swizzler or crush some candy canes with a little sugar in a food processor or blender to sprinkle on whipped cream mounding each serving.

Divinity Egg Nog
There IS a way of safely enjoying whipped egg whites in a drink or dessert. Let me show you how. Make a double boiler out of a stainless steel bowl over an inch or so of gently simmering water, over medium-low heat. Before adding the steel bowl over the water, whisk together 1 tablespoon water with a large pinch of cream of tartar. Add 2 egg whites and 1/4 cup sugar. Whisk very well and set on top of simmering water. Have a food grade thermometer handy. Grab a rubber spatula and constantly fold the egg whites into itself while it is heating up. After about a minute, insert thermometer. It should read 160-degrees F. If it doesn't, continue heating until it does. Once the temperature has been achieved, immediately remove bowl from stove, turn heat off and beat with hand-held mixer, on high, until it has cooled and thickened to stiff peaks.
Either fold this into prepared Basic Egg Nog or dollop a mound on top of each serving sprinkled with ground pecans.