I’ve been making this rum laced egg nog for years. One particular holiday party, I rented an old-fashioned bubble drink machine and filled it with the eggnog so my guests could help themselves! I thought it would be so fun and look cool bubbling away on the table…BIG mistake…BIG. You see, the cream just kept frothing and frothing until it eventually became an eggnog volcano spewing all over the dining room floor. As I remember this was well into the party and no one cared one way or the other!
So this year, forget the whiskey and opt for this thick rich eggnog that’s quick to make and laced with the most wonderful dark Bermudan rum…just don’t put it in a bubble drink machine.
Bermudan Eggnog serves 6
What you need:
What to do:
In a large bowl, or bowl of a standing mixer, beat the egg yolks until just starting to lighten in color. Gradually add 1/3 cup sugar and beat until thick and light and the sugar has completely dissolved. Whisk in the milk, cream, rum, vanilla and 1/4 teaspoon grated nutmeg.
In a separate large bowl, whip the egg whites until have reached a soft peak. Add sugar and beat until stiff peaks form.
Fold egg whites into egg yolk mixture. Place in refrigerator and chill for 30 minutes, stir again and serve with grated nutmeg for garnish.
This CRAZY GOOD side dish started out as part of a main dish I was developing for Terra’s Kitchen (which is still sooo happening btw).
I had three ingredients in my crisper: a head of purple cabbage, a nub of parmesan cheese and a handful of chives (one still with it’s blossom attached). Chop, splash, toss and 20 minutes later I had one of the best sides I’ve ever eaten –and one that will be on my Thanksgiving table this year. Charred Purple Cabbage with Parmesan and Chives
What you need:
1 head purple cabbage, rough leaves and core removed and cut in 8 wedges
Flake sea salt
Coarsely ground black pepper
4 tablespoons grated parmesan cheese
1 small bunch chives chopped in half
What to do:
Preheat oven to 400ºF.
Place cabbage wedges on a baking tray and drizzle all with oil, salt and pepper. Use your hands to turn each wedge and coat the other side making sure to keep the wedges intact.
Roast until beginning to brown on the edges (about 15-18 minutes). Remove from oven and sprinkle all with cheese. Place back in the oven for an additional 5 minutes.
To Serve: Use a spatula to transfer each wedge to a plate or platter and garnish with chives.
The perfect side dish for this perfectly purple holiday table…see it HERE.
Somewhere between a book launch and a baby launch lies the feeling of this exciting SPRINKLE LAUNCH! For nearly a year I’ve been working on this project and I’m excited to announce that today (in my world at least) is National Sprinkle Day! Introducing my line of chic and whimsical story telling SPRINKLES!!! Sprinkles like no other! I’m told I have a story for everything and these whimsical and chic custom sprinkles are no exception. Beautiful colorful confections that render a giggle and sometimes even a belly laugh when decorating any dessert. Sprinkle them on top of highly frosted cupcakes, rim a chic cocktail glass, mix into a basic cookie dough before baking or cover an entire cake…the uses are only limited by your imagination and how much you eat from the jar.
Just the Facts: Size: 7 ounces (enough to decorate up to 6 dozen cupcakes! That’s a lot!!!) Packaging: Sturdy plastic reusable jars with white metal lids, security seals and artful labels with a fun quote from Libbie Summers on the side to get your dessert conversation started. Purchase HERE!
Hog Wild Pink pigs on a wild carnival ride of color –think Missouri State Fair goes to Paris. “Grandma made it clear that day with her switch –one doesn’t name or ride a pig.” Missouri, 1972
French Kiss French island blues mixed with bright sand whites and a pop of red lip. The only thing missing is a top bun and salty air. “I knew I loved him even before I knew his eyes were the same color as the sea.” St. Barths, 1992
Powder Day White snowflakes as far as the eye can see that sparkle in the morning sunlight in the back bowls on Vail mountain. “There are no friends on a powder day and lunch is for later.” Vail, 1995
Pointer Sisters White bones buried in a yard of vizsla orange. “She got birdy in a way we had never seen before…then locked up and came face to face with a pheasant as big as her.” Montana, 2012
Happy as a Pig in Shit Pink pigs wallowing in a chic pond of chocolate.
“Grandma’s vocabulary was as shocking as the color of her pickles.” Missouri, 1980
Cash Cow (Custom for Smith Brother’s Butcher Shop, Savannah, GA) Tri-colored cows grazing in a field of chocolate and gold.
Purchase HERE or Smith Brother’s Butcher Shop
The first step to making popcorn balls is this recipe. The marshmallow “glue” is your baby step into making those with hot sugar! I added the candy corn because I love it and it seemed fitting for Halloween. Pretzels and peanuts are fun additions too. Basically, just have a blast and have the kids help! Candy Corn Marshmallow Popcorn Balls makes about a dozen softball sized balls
What you need:
1 cup uncooked popcorn kernels (I love Orville Redenbacher)
6 tablespoons vegetable oil
2 cups candy corn
2 (10 ounce) bags mini marshmallows
10 tablespoons unsalted butter
What to do:
1. Line a baking sheet with wax paper and set aside.
2. In a large saucepan with a tight-fitting lid, add the oil and 2 popcorn kernels. Cook over high heat until the kernels pop, then add the remaining popcorn, cover and lower the heat to medium-high. Cook until the kernels stop popping, shaking the pan often. Discard any unpopped kernels. Spray a large mixing bowl with non-stick spray and add popcorn and candy corn. Set aside.
3. In a large pot over medium-high heat, add the butter and marshmallows. Cook, stirring, until melted and smooth (about 6 minutes).
4. Pour the melted marshmallow mixture over the popcorn mixture and gently toss to coat.
5. Coat your hands with cooking spray, then shape the into balls (have everyone help!). Place balls on the prepared baking sheet and refrigerate until firm.
Recipe and Photography by Chia Chong (do yourself a visual solid and follow Chia on Instagram)
Styling by Libbie Summers
Tomorrow (October 4, 2017) is Mid-Autumn Festival Day! Help us celebrate the day by making moon cakes!
The Moon Cake is the special food of the Mid-Autumn Festival. On this day, people sacrifice moon cakes to the moon as an offering and eat them for celebration. Moon cakes come in various flavors according to the region. This wonderful moon cake recipe is a family favorite of Chia Chong and her family in Malaysia.
Moon Cakes yield varies depending on size of mold
What you need:
1 recipe Sugar Syrup (recipe to follow)
1 recipe Moon Cake Dough (recipe to follow)
1 recipe Moon Cake Adzuki Bean Filling (recipe to follow)
Moon Cake Molds (source guide below)
Flour for dusting the molds
1 egg mixed with 2 tablespoons water for an egg wash
Take a heaping tablespoon of the moon cake dough (more or less depending on the size of your molds) and form into a circle the width of your mold and 1/8-inch thick.
Roll 2-3 teaspoons of the filling (amount will vary depending on the size of your molds) into a ball and place in the middle of the dough. Pinch the dough up around the filling until it is completely covered. Pinch the ends of the dough off both ends and place back with the other dough.
Lightly flour the the moon cake molds. Flatten the top of the filled dough and place into the mold. Lightly press the the dough into the mold until level with the mold.
Tap on all four sides of the mold to release the moon cake.
Place moon cake on a baking sheet. Preheat oven to 375 degrees F. Continue making moon cakes until all dough and filling is used. Bake in the preheated oven for about 10 to 12 minutes. Remove from the oven and brush the moon cakes with egg wash. Continue to bake until the pastry turns golden brown, about 5 more minutes. Remove from oven and let cool on a wire rack. When cool, store in an air-tight container until ready to eat.
We wish you much luck and prosperity.
Sugar Syrup 450 grams sugar
375 grams water
2 thick slices fresh lemon
(Stir together all ingredients to a medium saucepan over medium-high heat and bring to a boil. Reduce temperature to low and continue to simmer the mixture until it reaches a thick honey consistency, about 1 1/2 hours.) Allow mixture to cool. *make at least one week ahead
Moon Cake Dough 350 grams all-purpose flour
220 grams prepared Sugar syrup (remove lemon slices)
100 grams peanut oil
1⁄2 tablespoon Potassium Carbonate & Sodium Bi-carbonate Solution
(Mix sugar syrup, peanut oil and PCSBC in a mixing bowl. Add flour and stir till evenly mix. Cover and allow dough to rest for 3 hours)
Adzuki Bean Paste Filling
300 grams dried adzuki beans
300 grams sugar
150 grams peanut oil
(In a medium stock pot add beans and add enough water to cover by 2-inches. Simmer over low heat, stirring occasionally, until the beans have softened (about 1 1/2 hours). When ready, the bean paste will be wet but not too soupy, pour out access liquid if necessary. Add the beans to a food processor or blender and process until a smooth paste is formed.
In a large pan/wok, stir the bean paste, sugar and oil over low heat until the mixture is no longer sticking to the pan, about 45 minutes. Remove from heat and allow to cool.