Ingredients
1/2 cup soy sauce
1/4 cup red wine
3 tablespoons white sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
1 teaspoon molasses
Directions
Mix together soy sauce, wine, sugar, garlic, ginger and molasses. Pour over meat and refrigerate.
Ingredients
1 cup brandy
1/2 cup sherry wine
1/2 cup Jamaican rum
1/2 cup whiskey
12 eggs, separated
3/4 cup white sugar
1 quart whole milk
1 quart heavy cream
1 quart vanilla ice cream, for serving
1 tablespoon freshly grated ground nutmeg, for garnish
Directions
Pour the brandy, sherry, rum, and whiskey into a bowl.
Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.
Ingredients
1 tablespoon olive oil
2 red bell peppers, seeded and chopped
2 shallots, chopped
1/2 cup white wine
1/2 cup chicken broth
1/2 cup sour cream
Directions
Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.
Ingredients
1/8 cup ground almonds
1/2 cup toasted bread crumbs
5 cloves garlic
sea salt to taste
2 tablespoons olive oil
1 tablespoon white wine vinegar
2 cups water
6 cubes ice
1 pound seedless green grapes, skinned
Directions
Pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.
