Edie The Egg Lady's Eggnog

A classic holiday homemade eggnog recipe garnished with pink flamingo drink stirrers and a dusting of crushed peppermint candies. Dedicated to "the lady that the eggs like the most",the one and only Edith Massey (aka. Edie the Egg Lady)
Click on link to watch Edie in a scene from
John Waters "Pink Flamingos" http://www.youtube.com/watch?v=aQ43Zws-Dso

6	large eggs
2	large egg yolks
1/2	cup sugar
1/4	teaspoon table salt
4	cups whole milk
1	cup brandy , bourbon, or dark rum
1	tablespoon pure bourbon vanilla extract ,plus seeds from 1 fresh split vanilla bean(optional)
1/2	teaspoon nutmeg , plus extra for garnish
3/4	cup heavy cream , chilled finely crushed peppermint candies 10-12 Pink Flamingo drink stirrers to garnish

1. Whisk the eggs, yolks, sugar, and salt together in a large saucepan. Slowly whisk in the milk until well combined. Cook the mixture over low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon and registers 180 degrees on an instant-read thermometer, about 25 minutes.

2. Strain the egg mixture into a large bowl and stir in the liquor, vanilla and vanilla seeds(if using), and nutmeg. Cover tightly with plastic wrap and refrigerate until well chilled, about 3 hours.

3. Just before serving, whip the cream to soft peaks. Gently fold the whipped cream into the egg mixture, using a rubber spatula, until incorporated. Sprinkle with nutmeg before serving. Garnish each cup with a dusting of finely crushed peppermint candies if desired and a pink flamingo drink stir.

To Make Ahead

Once transferred to the refrigerator to chill, the custard can be held, covered tightly with plastic wrap, for up to 2 days before proceeding with step 3. After folding in the whipped cream, the eggnog must be served within 30 minutes.

"XXX-mas" Rum Balls

"A classic no-bake,boozy holiday favorite made with either store bought molasses cookies or soft gingerbread bars from your local bakery."

ingredients:
1 cup toasted,finely ground pecans or walnuts
2 1/2 cups finely ground Archway brand molasses cookies (I package) or bakery gingerbread bars(if available).
1 cup confectioners sugar, plus more for rolling
1 tablespoon cocoa powder
zest of 1 large orange
2 tablespoons unsalted butter,melted
1/2 cup dark rum
1/4 cup cocoa powder for rolling (optional)

method:
Lightly toast nuts in a medium dry skillet over medium heat,stirring frequently,until golden and fragrant,4 to 5 minutes.Transfer to the bowl of a food processor fitted with the steel blade and grind until they are fine but not pasty.Put ground nuts into a large bowl.
Grind cookies or gingerbread bars very finely in the food processor and toss with nuts along with confectioners sugar, cocoa powder and orange zest. Using a fork,toss with melted butter and rum until a soft grainy dough forms.
Put about 1/2 cup confectioners sugar into a medium bowl.
Using your hands,form mixture into 3/4 inch balls and toss into confectioners sugar to lightly coat as you form them.You may need to wash and dry your hands periodically to keep them from getting sticky.
Transfer balls onto a parchment paper lined plate or baking sheet,cover with plastic wrap and refrigerate 1 hour,or up to 24 hours.
Dust with more powdered sugar or roll in 1/4 cup cocoa powder in a small bowl(optional) to coat if snowy coating has absorbed into the balls.
Serve on a festive plate or bag to give out as gifts.
Since the alcohol is not cooked out,these are very spiked with rum so watch out !
yields @ 36 

Grubby Lights

"Easy home crafting project with astonishing results !
I suggest that because of the volitile nature of silicon fumes that you do this project 1 set at a time over the course of several days."

ingredients:


1- 10 oz. tube mainstay clear all purpose silicone sealant 

1 Stanley 5:1 power ratio ratcheting caulk gun

Solo 3 oz. clear plastic cups

Ground coffee (not instant)

1-1.25 oz Winton #46 Cadmium Yellow Deep Hue oil paint 

1-1.25 oz Winton #23 Indian Red oil paint 

popsicle sticks or wooden skewers

rubber gloves

6 sets of @ 100 mini clear or LED Warm White Christmas Tree Lights*see note

mineral spirits for clean up

method:


1.)Working 1 set at a time, test mini lights to make sure they all work.
*note:
 Since this project takes considerable time and effort,I strongly suggest using LED Lights as they last longer.Make sure to buy LED'S that look like traditional long tipped mini lights.I personally prefer the "warm white" variety LED as they look more natural in color.Also,bear in mind that once the lights are coated with silicon,they are difficult or impossible to change if one goes out.

2.)String 1 set of lights at shoulder level over a well ventilated indoor space,making sure no surface is touching lights.

3.)Put on rubber gloves.

4.)Load silicon sealant into caulking gun and snip off tip.

5.)Squirt @ 2 1/2 oz. of silicon into a 3 oz. plastic cup. Cap silicon with plastic wrap so it does not dry out and set aside for later use making more dipped lights.(Use caution as silicon will burn your skin over long exposure.)

6.)Top silicon in cup with 1/4 teaspoon ground coffee,a small dab of yellow oil paint and an even smaller dab red oil paint. Mix thoroughly with popsicle stick or wood skewer.

7.)Working one at a time dip each light into silicone mixture,turn cup around to coat all sides of each mini light and pull carefully off to create a long tip of silicon. Stir silicon mixture every now and then to keep smooth and easy to dip onto lights evenly. You may need to add more silicone and mix through to ease dipping, but you need not add more paint or coffee grounds.Work fairly quickly as fumes can be toxic if breathed for too long.

8.)Allow lights to dry 4-5 hours. Discard leftover silicon in cup and use freshly made batches for each 100 light set you dip. Clean up any mess with mineral spirits.

Have fun ! Happy holidays !

Chicken Tortilla Soup

       "This recipe can easily be made vegetarian or even vegan by substituting the chicken stock for
            vegetable stock and omitting the chicken."                                                                     

ingredients:                                                           

2 dried Guajillo chiles,stemmed and seeded            

2 pounds ripe plumb tomatoes halved

2-4 jalapenos,halved,stemmed,and seeded
1 large white onion,peeled,cut in 8ths
6 cloves unpeeled garlic
2 tablespoons vegetable oil
1/2 teaspoon table salt
1/2 teaspoon fresh ground black pepper
1/2 cup whole leaf cilantro with stems
1 chipotle in adobo,out of a 4 oz can
1/4 teaspoon garlic powder
1 teaspoon dry Mexican oregano,crushed
1&1/2 teaspoons ground cumin
1 teaspoon ground coriander
1-28 oz. can tomato puree
5 cups chicken stock

1 bay leaf

2 fresh corn tortillas, cut in thin strips or 1 oz.crushed packaged tortilla chips,plus more to garnish
2 pounds boneless,skinless chicken thighs,trimmed of fat
1/4 cup fresh chopped cilantro plus more for garnish
additional suggested garnishes for service :
mexican crema,creme fraiche or sour cream
crumbled Queso Fresco or Cotija, shredded cheddar or jack cheese

Tortilla chips,avocado slices,lime wedges,chopped scallions,thinly sliced fresh jalapeno or radish

method:
Preheat oven to 500 degrees with oven rack in upper middle position.
Toast Guajillo chiles in a cast iron skillet set over medium heat until fragrant and slightly darkened,about 2 minutes per side.Reduce heat if chiles begin to smoke.Tear chiles into 1 inch pieces, transfer to a blender and process until finely ground,60-90 seconds,scraping down sides of blender jar as needed.Leave ground chile powder in blender.
Put tomatoes,jalapenos, garlic cloves and onion on a large baking sheet and drizzle with 1 tablespoon oil,1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat vegetables evenly on sheet and arrange in a single layer for even roasting.
Place sheet in oven and roast @20 minutes, or until vegetables are slightly charred.
Remove from oven and set aside to cool.
Remove garlic when cool enough to handle, squeeze out pulp into blender.
Add roasted tomato/onion/pepper mixture, cilantro, chipotle in adobo, garlic powder, oregano, cumin & coriander to blender jar and puree 60-90 seconds or until smooth.
Heat remaining 1 tablespoon vegetable oil in a large dutch oven on medium-high heat until shimmering.Carefully add the blended puree, (puree will sputter) bring to a boil, then reduce heat to medium.Add canned tomato puree, chicken stock and bay leaf to dutch oven.Return to a low simmer, add chicken thighs to slowly boiling liquid and poach until meat is just cooked through and registers 175 degrees on an instant read thermometer inserted into the thickest part of each thigh,20-30 minutes. Remove thighs from stock and transfer to a large plate.When cool enough to handle, shred chicken with 2 forks and set aside.

Add tortilla strips to soup and simmer 20 minutes until tortillas have disintegrated and soup is thickened. Taste soup and adjust for salt and pepper.
Return shredded chicken to soup just long enough to heat it through.
Add 1/4 cup fresh chopped cilantro and serve with desired garnishes.
Yield:6 servings