Homemade Eggnog

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Last year, during the holiday season, I had this really long list of things I wanted to make and bake. Unfortunately, as always, life got in the way of completing my entire list. It was pretty ridiculous list, so I’m not surprised that I didn’t finish all of it… 😉

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While I did get to cross off several things, most of the rest got pushed off in to the mysterious “future”. Well, this year, I get to cross off Homemade Eggnog!

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I’ve never really been a huge fan of eggnog. I don’t actively dislike it; I’m just kind of indifferent. But buying the packed stuff from the store always kind of creeped me out, in the same way that buying grocery store cake is usually on my “NO!” list. I like to avoid chemicals and preservatives when I can, so I figured that I might as well make some eggnog myself.

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After doing a little research, I settled on following an Alton Brown recipe. (He’s never steered me wrong!) Of course, I changed a few things to suit my tastes. Also, I decided to go with the cooked method because I knew the nog would spend a few days in the fridge while the boyfriend and I slowly work our way through it.

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If you’re going to go with the raw method, be sure to use only fresh, properly refrigerated, clean eggs and avoid contact between the eggs and their shells. (Pasteurized eggs are of course best to avoid salmonella.)

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Click below for the recipe. If you have a question, feel to ask in the comment section below. And check back tomorrow to see what I decided to make with some nog! 🙂

Download the recipe!

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Cherry-Bourbon Jam

This past weekend was extremely productive! I made three batches of homemade jam, canned my sweet pickles, made two batches of simple syrup, baked up tons of mini pizzas, and made a giant coffee cake to bring in to work. Whew… By Monday evening, I was exhausted! But after cleaning up my work room and the kitchen, I was finally able to sit down, relax, and catch up on a few episodes of Once Upon A Time, the newest show that the boyfriend and I are binge-watching!

If you follow me on Twitter, I posted a picture of all the jams and pickles and syrups from this weekend’s cooking and baking and canning extravaganza! I bought a boiling-water canner a few weeks ago, and this was my first opportunity to use it. So I picked up some beautiful cherries from the Farmer’s Market (along with rhubarb, beets, bread, and the cutest baby zucchini!) and decided to make jam.

The boyfriend and I tend to keep no less than 7 different types of jam and jelly in fridge at any given time. We put it on toast, in PBJs, and pair it with cheese. But buying the organic jams or the mostly-fruit (no corn syrup please!) spreads at $5 each adds up quickly. So, in my effort to make everything homemade and eat fresh and/or locally produced food, I decided to add jam to my repertoire!

And this Cherry-Bourbon jam is phenomenal! The cherries and the bourbon (I used Maker’s Mark) pair beautifully together, and it’s not cloying sweet like store-bought jam tends to be. The recipe makes about 3 8-ounce jars, which can be kept refrigerated for about 3 weeks or canned to be kept for up to a year in the pantry. Not that it will last that long anyways… 😉 And check back tomorrow to find out what I’m baking with the Cherry-Bourbon jam!

Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

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Bourbon & Bacon Sweet Potato Pie

Bourbon & Bacon Sweet Potato Pie

Well, here it is… The Bourbon & Bacon Sweet Potato Pie. Dun dun dun…

As I posted on Tuesday, I made this pie a few weeks ago. It was quite possibly the most ridiculous thing that’s ever come out of my kitchen! The pie starts off with a flaky crust, made with butter and rendered bacon fat. A little bit of bourbon and smoked salt is added to the crust to enhance the flavor of the bacon. The filling is a relatively “basic” sweet potato filling, infused with a good serving of bourbon and a little bit of bacon fat. And, to top it all off (because it can’t get more ridiculous), it’s covered in candied pecans and crumbled bacon.

Bourbon & Bacon Sweet Potato Pie 2

I brought the Bourbon & Bacon Sweet Potato Pie to a birthday potluck for a good friend of mine. She loves bacon, sweet potatoes, and whiskey, so it seemed like the perfect opportunity to debut this pie! The verdict was that it was super-rich and super-tasty and definitely not for the faint of heart… It didn’t exactly turn out to be a dessert pie, unless savory desserts are your thing. The boyfriend has already suggested that I make the pie as a side-dish for Thanksgiving dinner, and I think that’s a great idea! 😀

Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂

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Bacon Pie Crust

Bacon Pie Crust

A few weeks ago, I made the most ridiculous pie I ever think I could dream up: a Bourbon & Bacon Sweet Potato Pie. The best way to describe this pie is intense. It starts off with a flaky crust, made with butter and rendered bacon fat. A little bit of bourbon and smoked salt is added to the crust to enhance the flavor of the bacon. The filling is a relatively “basic” sweet potato filling, infused with a good serving of bourbon and a little bit of bacon fat. And, to top it all off (because it can’t get more ridiculous), it’s covered in candied pecans and crumbled bacon. Wow…

This pie is not for the light of heart, so I’ve decided to split it up in to two blog posts. Today is the Bacon Pie Crust because, honestly, this dough could stand on its own! While the dough was originally conceived for this crazy pie, it would work beautifully with a savory pie or quiche! The recipe makes enough for a single-crust 9″ pie, but you can definitely double it for a bacon-infused two-crust pie!

Click below for the recipe! Have a question? Feel free to ask in the comments. I’ll be posting the recipe for the Bourbon & Bacon Sweet Potato Pie on Thursday, so be sure to check back for that! And thanks for reading! 🙂

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