My first time cooking in a Tagine. I was gifted a Tagine, which is The tagine is a conical earthenware pot with a wide, shallow base and a conical cover that creates a seal. The two pieces form a clay oven that's traditionally placed over an open fire. The tagine's conical design creates a high-moisture, high-temperature steaming environment. This method of cooking is over 1000 years old and is still used today. Kind of like an ancient slow cooker. My tagine is glazed and from Mason Cash which was established in 1800. The steps to my first use, took some time, but if it wasn't glazed it would have been longer. These steps 1. Soak in water for minimum 1 hour...
This is a Holiday family favorite, Uncle Bill's Egg Nog. Even as a little girl, when I could only get a tea spoon of it, that made me very happy. The recipe: 6 eggs separated 1/2 cup of sugar 2 cups of whipping cream 1 cup of milk Now this is where the fun happens 1/2 cup of Brandy (or Apple Jack) 1/2 cup of Bourbon 1/2 cup of over proof Rum (100+) I only had Barcardi. Beat egg yolks and sugar together until they are thick, slowly add cream, milk, and spirits, then chill. Before serving, whip the egg whites (this took longer than I thought it would take) and fold into chilled mixture. Chill again. A while before...
I had a lot of apples and wanted to make a cobbler, but had little experience with that dough....then I found this Easy Apple Cobbler from A Cozy Kitchen Filling: I had apples I don't even know what kind they were. 2 honey crisp apples peeled, cored and cut into 1/4-inch slices 2 gala apples peeled, cored and cut into 1/4-inch slices 1/4 cup brown sugar 2 tablespoons granulated sugar 3 tablespoons all-purpose flour Juice from 1 small lemon about 1 tablespoon juice 1 teaspoon vanilla paste or 2 teaspoons vanilla extract 1 teaspoon ground cinnamon 1 teaspoon ground ginger For these last two ingredients I really ground them up with my Motar Teeny pinch of ground cardamom Teeny pinch...
