recipes

The Capital Hotel Eggnog

December 16, 2015 by Lisa 1 Comment

I love nothing more at Christmas than sitting down in front of a roaring fire, Christmas lights twinkling on the tree and a glass of eggnog in hand. Most of my family has always outlawed “real” eggnog, you know, the kind you make at home and lace heavily with bourbon or brandy. It wasn’t so much the booze as it was the “raw eggs will kill you” speech I received every year. I wanted nothing more than to live out my fantasy of whipping up a bunch of eggs, milk, cream, and spices into a heady milk concoction mean to test even the least lactose intolerant persons digestive system.

That changed after I had a home of my own, a husband with a stomach made of cast iron, and learned how to pasteurize eggs. I’ve been through a lot of egg nog recipes, and my favorite that I’ve made every year since meeting my friend Amy of Bonta Toscana food is the recipe from the Capital Hotel in Little Rock, Arkansas. This recipe is balanced, perfect with, or without, your favorite libation and always a party pleaser.

Eggnog is technically a stirred custard. You could add it into an ice cream maker if it’s sans booze. Alcohol won’t allow freezing of the mixture. Many culinary anthropologists believe eggnog descended from posset. This late-medieval concoction was composed of hot milk and booze and enhanced with the spices on hand. Samuel Peyp’s used to have an annual “Stone Feast” every year and this drink was on the menu in 1663.

My eggnog is made and in the fridge, as I like it aged. (Thank you, Alton Brown.) I make sure that what I have on hand for me and my husband is 40% alcohol to help prevent any gastrointestinal issues. That being said, don’t serve it to any one with a compromised immune system or elderly unless you’ve used shell pasteurized eggs. (You can find these in the grocery store.)

Eggnog from the Capital Hotel in Little Rock

Recipe Type: christmas, holiday, beverage

Author: Lisa

Trim the tree and get in the holiday spirit with a cup of homemade eggnog from the Capital Hotel in Little Rock.

Ingredients

6 cups milk
2 cups heavy cream
1/8 teaspoon ground nutmeg
12 pasteurized egg yolks
2 cups sugar
Praline liqueur, brandy or bourbon (optional)
Freshly ground nutmeg

Instructions

Cook milk, heavy cream, and 1/8 teaspoon ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150°).
Reduce heat to low. Whisk together egg yolks and sugar in a large saucepan until smooth.
Cook over low heat, whisking constantly, until mixture reaches at least 160° (about 25 minutes).
Whisk milk mixture into egg mixture.
Cool 30 minutes; transfer to a pitcher.
Cover and chill 3 to 24 hours.
Pour desired amount of praline liqueur, brandy or bourbon into each glass, if desired.
Top with eggnog. Sprinkle with freshly ground nutmeg.

Just in Time for Summer: Tasty, Flavored Water {with recipes}

June 5, 2014 by Lisa 1 Comment

Water is a staple for me and everyone in my house. While I do love a large glass of Southern house wine a/k/a sweet tea, I try to limit my consumption and keep a large glass of water sitting beside me between cups of coffee. I miss the heavier mineral taste of the well water from my youth. Living in the city, I filter my water to help remove chemicals, especially the overwhelming taste and smell of chlorine. Summer is when I get creative and mix in tasty, fresh herbs and fruits when they are in season.

Some of my favorite flavored water combinations:

Mint and blueberry — Muddle the blueberries in the bottom of your glass and slap the mint to release the oil
Basil and strawberry cu– Muddle the strawberries and slap the basil to release the oil
Watermelon and cumber — I like to place some in a bowl and mash it a couple of times with my potato masher before adding. Use thin slices of cucumber, otherwise it can overwhelm the delicate flavor and aroma of the watermelon
Lemon and lime — I like this combo. Occasionally, I’ll add a few honeysuckle blossoms
Rosemary and lime — Thin slices and slap.
Rosemary and cucumber — Thin slices and slap.
Cucumber — Thin slices.
Blueberry and Cucumber (Sounds odd. Tastes great.) — Muddle and thin slices.
Blueberry and lemon — Muddle and thin slices
Cucumber, cilantro and lime — Thin slice and more slapping

Summer Water Flavor Enhancers by dailypinch on Polyvore

What is this slapping/smacking of the herbs I’m talking about? When you touch herbs while they’re in the garden, they release their oils at the slightest touch. What I like to do is place them between my hands and give them a quick, firm slap. This keeps them together without tearing and doesn’t release their chlorophyll (which can make your water taste bitter and grassy). What you’re looking to do is give them a nice, single smack and you can then revel in the aroma released by their oils.

Finally, I keep a few ice trays around and make ice cubes with pieces of fruit in it to flavor my water. It’s a fun addition, especially when you have guests. Who doesn’t love water with fancy ice?

Do you make flavored water? What are your favorite combinations?

My head is being invaded by {Designer Wife}

January 2, 2011 by Lisa 2 Comments

I am honored to call Lindsay Maddoxa/k/a Designer Wife my peer and good friend. However, when you are such good friends, things happen. They get in your head! OMG! Lindsay and I are doing some of the same things, without even talking about them.

We had planned on not eating out during the month of January. The whole family is feeling sluggish and tired, plus my checkbook has been glaring at me due to the convenience of me acting on convenience. Christmas shopping, family, etc., takes a it’s toll on your energy so it has been easy to stop wherever we are. I am over it and making menus for the next week. Then? I was catching up on my blog reading and well, hot damn, she is doing the same thing! Except there is a challenge and I had no idea! Kudo’s to The Chic Lifefor starting this challenge, her food photography is amazing!

So, we are cooking! Today was White Bean and Collard Soup from Southern Living.It’s delicious. My ten year old son loves it and my husband can’t get enough. It’s also fantastic the next day as leftovers for lunch {guess what I’m having tomorrow!}

Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett

What else has my seriously fantastic sister done? She’s doing a photo a day! At this point, my husband is saying that we are sharing thoughts telepathically! She doesn’t even know I am writing this post, because I haven’t texted, tweeted or emailed her…yet! 🙂

But, I have been photographing my heiney off with my new Canon, I’m just behind on posting since I lost three days over Christmas due to bad weather and no internet access. Yeah, that’s the sound of my social media addiction habit gone haywire.

So, Dearest Lindsay, I love you so. However, at this point, if I start drinking too much coffee, reading insane amounts of Jen Lancaster, and staying awake all night — WAIT! I do that already. We are morphing!

I love you my dear friend!Thanks for keeping me on my toes and making me a better writer, blogger and person. I was blessed the day we met and am forever grateful for knowing you.

Foodie Friday–Haititan Style: Rice Red Beans (Diri Et Pois Coles)

January 15, 2010 by Lisa Leave a Comment

This week I was going to start with my “Foodie Friday” posts. However, I have yanked my original post and am giving you a Haitian recipe in honor of all of the people that have suffered, are suffering and will continue to suffer for some time.

This weekend, we are having “Diri Et Pois Coles” or Rice Red Beans and will pray over our meal for the people of Haiti and the aid workers assisting them.

I have borrowed the recipe from IslandFlave.com to share with you: http://www.islandflave.com/recipes/65-haitian-recipes/282-diri-et-pois-coles

Ingredients

2 cups of long grain rice
1 cup of red kidney beans
1 finely chopped onion
1 chopped hot green pepper
1/4 cup salt pork or bacon cut into small cubes
1 tbsp of butter
2 chopped cloves of garlic
2 tbsp of vegetable oil
salt and pepper to taste
Directions
1. Cook the beans in 4 cups of water for 2 hours or until tender in a medium pot.
2. Drain the beans but keep the water which will be used to cook the rice.
3. Fry the salt pork or bacon until crisp (use oil if needed). Add the onion, garlic, and green pepper.
4. Add the beans along with salt and pepper to taste. Add the water used to cook the beans and bring to a boil
5. Add the rice and cook for 20-25 minutes.