A little kick of Bermudan rum and just the right amount of eggs in the homemade eggnog makes this French toast extra silky and there’s no need to add more eggs when cooking.

Eggnog French Toast
serves 6 (with extra eggnog for sipping)

What you need:
Bermudan Eggnog (recipe to follow)
1 loaf Challah, cut into 1-inch slices
1/2 cup butter
Confectioner’s sugar for dusting
1 pint fresh berries (I use raspberries)
Pure maple syrup, warmed
Mint for garnish (optional)

What to do: 
1. Heat a griddle until hot.
2. Soak Bread: In a medium mixing bowl, add a cup of Bermudan Eggnog at a time and QUICKLY soak two bread slices in the egg nog.
3. Cook French Toast: Add two tablespoons of butter to the hot griddle and add the soaked bread slices. Cook until browned on both sides and cooked through. Continue with remaining slices. Adding more eggnog as needed as you go.
To Serve: Serve warm dusted with confectioner’s sugar and berries. Serve warm maple syrup on the side.

Photography by Chia Chong

Bermudan Eggnog
serves 6

What you need:
4 large eggs, seperated
1/3 cup sugar plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 shots Goslings Black Seal Rum (about half a cup)
1/2 teaspoon vanilla
Freshly grated nutmeg

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.

By Libbie Summers
Assisted by David Dempsey
Gingham Placemat and Yachtie Linen Napkin Set from Libbie Summers label

By Libbie Summers
Photography by Chia Chong
Wine Pairing by Grapefriend

Eggs and bacon like Dad never had them…with or without a glass of wine. 

Bacon Wrapped and Stuffed Vidalia Onions
serves 6

What you need:
3 large Vidalia Onions, outer dry skins removed
6 strips bacon
6 (4-inch) fresh rosemary sprigs (the woody ends)
1 cup bread crumbs
2 tablespoons butter, melted
2 garlic cloves, minced
2 teaspoons finely diced rosemary
1 teaspoon thyme leaves
1/4 cup grated parmesan cheese
1 tablespoon plus 1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper
1/4 cup milk
6 eggs

What to do:
1. Boil Onions: Place onions in a large saucepan and cover with water. Stir in 1 tablespoon salt. Place saucepan over medium high heat and bring to a boil. Reduce heat and simmer for 10 minutes. Drain water and allow onion to cool.

2. Prep Onions: Preheat oven to 350 degrees F. Working with one onion at a time, cut the onion in half width-wise. Remove center of each half leaving a shell 1/4 to 1/2″ thick. Finely chop the onion pieces that have been removed and place in a medium mixing bowl. Wrap the outside of each onion half with a piece of bacon and secure with the rosemary sprig or a bamboo skewer. Place in an ovenproof baking dish and continue the process with the remaining onions.

3. Make Topping: To the mixing bowl of finely chopped onion pieces, add the bread crumbs, butter, garlic, rosemary, thyme, parmesan cheese, remaining salt, pepper and milk. Stir together. Stuff mixture into the center of each bacon wrapped onion half (mixture will be piling over the top).

4. Finish Onions: Pour 1/2 cup hot water into the bottom of the baking dish around the onions and bake for 25 minutes. Remove from oven and pat the top of each onion flat with the back of a spoon. Break one egg over each onion and place back in the oven for another 5 minutes or until the eggs are cooked. Serve immediately.

Wine Pairing by Grapefriend:
One of the only times I’ll have eggs after breakfast is sitting at the bar at my favorite neighborhood bistro where they make a killer omelet, and it pairs perfectly with a glass of Sancerre. This dish is much heartier and more savory than a plain omelet though, so I’d go for something with a little more body. If we still want to go French, white Burgundy is all Chardonnay grapes, but like the best Chardonnay you’ve ever had in your life and not one of those overly oaky ones from California. If you want even more oomph, a lush peachy Pinot Gris from Oregon would be a great balance for the salty bacon and parmesan.

By Libbie Summers (recipe inspired by Epicurious)

This ain’t your Italian meatball! Minimal ingredients, full of delicious flavor, overly moist, gluten free and on the table in under 20 minutes. Use them as a main dish or appetizer with a simple sweet and sour sauce.

Ginger Scallion Meatballs
makes 16

What you need:
1 pound ground fresh pork
1 egg
6 scallions, finely chopped
1 tablespoon finely minced pickled ginger (sushi ginger), can substitute 2 teaspoons grated fresh ginger
2 tablespoons vegetable oil, divided
1 teaspoon salt

What to do:
1. Preheat oven to 450ºF.
2. In a large wooden bowl, stir together the fresh pork, egg, scallion, pickled ginger, ONLY 1 tablespoon oil and salt. 3. Stir mixture together pretty vigorously until it has lightened in color and shaggy (about 3 minutes).
3. Spread the remaining 1 tablespoon oil over a baking sheet. Working one at a time, use a small portion scoop or heaping tablespoon to scoop out portions and roll into balls; arrange on the prepared baking sheet.
4. Bake meatballs until cooked through and browned on top, 8–10 minutes. 5. Serve warm as an appetizer with a simple Sweet and Sour Sauce or as a main course over jasmine rice with a Spinach Curry Sauce (recipe below).

Spinach Curry Sauce

What you need: 
1 tablespoon vegetable oil
1/2 yellow onion, diced
1 teaspoon salt
¼ cup store-bought or homemade Thai green curry paste
1 (5.4-oz.) can coconut cream
1 (5 oz.) container baby spinach
Juice from one lime

What to do: 
1. In a medium sauce pan over medium heat, add oil, onions and salt. Cook, stirring until onions are translucent (about 5 minutes). 2. Stir in curry paste and cook for 1 minute.
3. Stir in coconut cream and bring to a low boil.
4. Stir in spinach and cook, stirring until spinach is wilted.
5. Transfer mixture to a blender and puree until smooth.
6. Add in lime juice and pulse until combined.

By Libbie Summers

What started out as cheap mundane dorm fuel before parties has become a fancy adult lunch sandwich when made with layers of flavor that I couldn’t have appreciated at 18. 

Adult Tuna Melt
Serves 1

What you need: 
1 thick slice of rustic bread
1 tablespoon butter
1 tablespoon mayonnaise
1/4 teaspoon ground chipotle powder (can sub adobo sauce or hot sauce)
1 (5 ounce) can tuna packed in water, drained
1/4 cup grated cheddar cheese, hand grated on large grate
1 cup mixed greens
Juice of 1/2 lemon
Drizzle of olive oil
Flake sea salt
Freshly ground black pepper

What to do:
Preheat broiler.
Place slice of bread on a baking sheet and slather with butter. Broil until just browned around the edges.
In a small mixing bowl, stir together the mayonnaise and chipotle powder.
Spread spicy mayonnaise over bread.
Top with tuna.
Top Tuna with grated cheese.
Broil until cheese is melted and bubbly.
Top with greens. Squeeze lemon juice over greens. Drizzle with olive oil and season with a dash of salt and pepper.
Serve hot!

Pro Tip: If I have a red onion on hand, I will shave a few pieces and caramelize them in a pan with butter. Then top the tuna with them before adding the cheese. It’s a delightful surprise inside!

By Libbie Summers
Recipe by Pati Jinich (with a couple of tweaks)

I’ve been making carnitas since as long as I can remember, but it wasn’t until the blizzard that hit New York City in January 2016 (when I made Pati Jinich’s recipe) that I upped my carnitas game. I was in NYC food styling a shoot for Better Homes and Gardens for their May issue (we were working 3 months in advance) and we were featuring Pati’s recipes from her new book. This was one of them…and it changed my life forever. Just the addition of one or two ingredients and a whole new world opens up. It’s easy, it’s affordable, it feeds a crowd and it’s damn near impossible to beat. 

Pork Carnitas
serves 8

What you need: 
1/2 a white onion, peeled and coarsely chopped
6 cloves garlic
*1/2 whole jalapeno (cut lengthwise) *my addition
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Pinch cumin
4 whole cloves, stems removed *(I used 1/4 teaspoon ground cloves)
1 tablespoon kosher or coarse sea salt, or to taste
1 tablespoon lard, vegetable shortening or oil
4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!
Kosher or flake sea salt
2 bay leaves
1 cup freshly squeezed orange juice
2 tablespoons sweetened condensed milk
Corn tortillas, charred for serving
Salsa verde, for serving (optional)
Radish, cut into matchsticks for serving (optional)
Cilantro, chopped for serving (optional)

What to do: