St. Blog's Cookbook  

A virtual cookbook, of recipes gathered in, around, and by, the bloggers of St. Blog's Parish.
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All proceeds benefit the St. Blog's Fund for the Relief of Kairos Guy's incessant need for booze. (But there are no proceeds, so relax.)



 
Egg Nog

6 eggs
1 quart nog

Mix well and serve.

Ha! A little St. Stephen's Day levity. But seriously, try something like this:

6 eggs
1 pint whole milk
1 pint heavy cream
1/4 cup sugar
1/4 cup brandy
nutmeg

Separate the eggs. Beat the egg whites until fluffy (but not stiff). Beat the yolks together with the milk, cream, and sugar. Fold the whites and the brandy in.

Stir well before serving (the whites tend to float to the top). Garnish with nutmeg, and add brandy or rum to taste.

  posted by Tom @ 7:34 AM


Thursday, December 26, 2002  

 
RE: Egg Nog


This is probably not an ancient family secret, but the only way I can drink egg nog is if I mix in a shot of Captain Morgan's spiced rum, then pour over ice. We used to buy Gustafson Farm's Egg Nog (regional dairy in Florida), but I don't think they're in business anymore. I suppose any store brand will do.


McDonald's used to have an egg nog shake around this time of year. Haven't seen it around these parts, though.



  posted by Leigh Ellwood @ 8:01 AM


Tuesday, December 24, 2002  

 
I notice there is no Egg Nog recipe here yet. Howabout it team? Anyone have an ancient family secret they want to spill?

  posted by Brian @ 12:23 PM


Monday, December 23, 2002  

 
Create your own herb and garlic infused oils, from About's Home Cooking channel.


Don't worry, I'll post a booze recipe soon.



  posted by Leigh Ellwood @ 9:47 AM



 
From that Sick Robot Guy, Victor Lams

Beer Bread

Recipe courtesy Catherine Bienik

3 cups self-rising flour
1/2 cup sugar
12 ounces beer
2 tablespoons melted butter
Preheat the oven to 375 degrees F.

Butter a loaf pan and set aside. In a large bowl, combine the flour, sugar, and beer and mix well. The mixture should be sticky. Pour into the loaf pan and bake for 55 minutes. At the last 3 minutes of baking, remove from oven, brush the top of the loaf with butter and return to oven.

The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network’s kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.

Yield: 4 to 6 servings
Prep Time: 20 minutes
Cook Time: 1 hour


  posted by Brian @ 10:34 AM


Sunday, December 22, 2002  

 
BEKAH’S SOURDOUGH BREAD

from Bekah, at "Inane Thoughts of a Catholic Wrimo"

Sourdough Starter: 1 ½ cups sugar
6 tbls. potato flakes
2 cups warm water
1 pkg. yeast


Mix all ingredients together in bowl. Leave out of refrigerator 8-12 hours uncovered. When bubbly, take out 1 cup to make bread. Put the rest in the refrigerator—cover, but not tight. Never cover tightly inside or outside refrigerator, as it needs to breathe and could blow up.
(If not making bread, throw one cup of the starter out and feed the remainder with ½ of the above recipe, every 3-5 days. Only do not feed any more yeast into the starter, as that only needs to be done with the first batch.)

Bread: Mix dry ingredients first:
6 cups flour, or you may use this: 4 cups bread flour
1 ½ cup whole wheat
½ cup wheat germ

½ cup of sugar
1 ½ tsp. of salt

Add the liquid ingredients:

1 ½ cups warm water
1 cup starter
½ cup oil

Mix all ingredients thoroughly then knead a little. Grease bowl with oil. Put dough in and turn to grease on all sides. Cover with cloth and let stand several hours (5-8, depending on the weather), or overnight. Dough rises slowly, so do not put in too hot of a place or refrigerate.

After dough has doubled, punch down and knead a little. Divide into loaves, and place in greased pans. Brush with oil and let rise until doubled. (Usually 4-6 hours, but in hot weather it may not take nearly that long.) Preheat oven to 350, and bake 30-35 minutes. (Makes 3 loaves.)

Note: Knead as little as possible (particularly the second time) or bread will be tough.

  posted by Brian @ 10:29 AM


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