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December 31, 2011

Frozen Peach Champagne Cocktail

Rachael Ray – Emmy Award-winning host, author, and energetic culinary guru — creates an easy-to-make slushy for grownups. An absolute must-have for New Year’s morning.

Frozen Peach Champagne Cocktail
Rachael Ray,


What You’ll Need
¼ cup sugar, to rim glasses
1 pint peach sorbet
2 shots Triple Sec, Grand Marnier, or Cointreau
1/3 bottle chilled champagne or sparkling wine
Optional: raspberries and 4 sprigs mint

What You’ll Do

Place a shallow bowl of water alongside a shallow bowl with ¼ cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass.

Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly.

Blend until smooth and pour into cocktail glasses. Careful! Don’t wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.

Serves 4.

December 30, 2011

Champagne Ginger Cocktail

Ted Allen – the Emmy Award-winning host of Food Network’s “Chopped” – combines sugar and spice in this sweet cocktail. Perfect for a New Year’s Eve partygoer who appreciates a kick!


What You’ll Need

Ginger-Infused Simple Syrup:
½ cup water
½ cup sugar
½ cup sliced ginger (about 2 ounces)
½ cup vodka

Cocktail and Garnish
2 Tablespoons sugar
1 lemon, sliced into wedges
3 Tablespoons candied ginger, cubed for garnish
1 bottle chilled sparkling wine

What You’ll Do

For the syrup: Simmer water, sugar, and sliced ginger in a small saucepan for 10 minutes. Remove the saucepan from heat and stir in vodka. Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces.

For the garnish: Spread the sugar into a thin layer on a plate. Coat the rim of the glass with the juice from the lemon wedge and immediately dredge in the plate of sugar. Add a few pieces of candied ginger to each glass.

Pour 1 Tablespoon of the ginger-infused simple syrup over the ginger pieces and top with the sparkling wine until the glass is 2/3 full.

Makes 8 servings.

Indulgent Oyster Spread

Can’t afford caviar? Try this oyster spread instead! This dip tastes like it’s loaded with fat and calories but actually weighs in at only 85 calories with 4 grams of fat and 4 grams carbohydrate per serving. Oysters do come with some natural saturated fat and cholesterol, however, so that’s why this decadant dip should be reserved for special occasions like New Year’s. Spread on crostini or pipe into Belgian endive cups for a gorgeous appetizer… It’s delish!

Indulgent Oyster Spread
recipe and image courtesy of

(1) 8-ounce can smoked or regular oysters, drained and rinsed well
8 ounces low-fat cream cheese, room temperature
¼ cup plain Greek yogurt
1 Tablespoon worcestershire sauce
½ teaspoon crushed garlic
¼ teaspoon smoked or regular paprika
1 small shallot, chopped
The juice of one lemon
1 Tablespoon dry sherry (optional)
1 teaspoon sea salt
Freshly cracked pepper, to taste

Place all ingredients in a food processor and purée until smooth. Let chill overnight. Add a pinch more lemon juice, sea salt, or fresh cracked pepper to taste before serving. (Using fresh cracked pepper in this recipe is very important, as it brings out the flavor of the oysters). Serve with crostini, fresh vegetables, or spread on endive cups.

Serves 12.

December 29, 2011

Chili Lime Shrimp Pita Pocket

Top Chef Master Marcus Samuelsson answered our crustacean craving with a light pita pocket stuffed with marinated jumbo shrimp, drizzled in a creamy yogurt sauce and flavored to spicy satisfaction. The Swedish culinary connoisseur and owner of New York eatery Red Rooster Harlem routinely dishes up crisp, healthy recipes for the whole family to enjoy – these easy-to-make pockets are no different!


Chili Lime Shrimp Pita Pocket
Marcus Samuelsson,

1 pound jumbo shrimp, cleaned and cut into large pieces (or may we suggest using sweet Maine shrimp here!)
2 Tablespoons olive oil
½ cup plain yogurt
¼ teaspoon chili powder (optional)
¼ teaspoon garlic powder
¼ teaspoon salt
1 jalapeno, diced small
2 scallions, chopped
Juice of 2 limes
2 pita breads, each cut in half
2 cups shredded romaine


Season shrimp with salt and pepper.


Mix yogurt, chili powder, garlic powder, and jalapeno in small bowl.


Heat olive oil in sauté pan on medium-high heat. Add the shrimp and cook about a minute on each side. Add the lime juice and remove from heat. Finish with scallions.

Stuff each piece of pita with ¼ of the shrimp and romaine. Drizzle on yogurt sauce, as desired.


Squeeze on some extra lime juice and send a wave of shrimp to your senses!

Serves 4.

December 28, 2011

Bacon Water Chestnut Wraps

Planning your New Year’s Eve party menu? Here’s a sure winner to add to the lineup!


Bacon Water Chestnut Wraps

1 pound sliced bacon
2 (8 ounce) cans whole water chestnuts, drained
½ cup packed brown sugar
½ cup mayonnaise
¼ cup chili sauce

Cut bacon strips in half. In a skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13-inch x 9-inch x 2-inch baking dish.

Combine the brown sugar, mayonnaise, and chili sauce; pour over water chestnuts. Bake, uncovered, at 350º for 30 minutes or until hot and bubbly.

Yields 10 servings.

December 27, 2011

Peppermint Chocolate Sandwich Cookies

What are you going to do with all those candy canes that were never eaten during the holidays? Here’s a great suggestion…

Any time we can think of an excuse to try one of Giada’s recipes, we sprint into the kitchen and throw on an apron. And with the holidays in full swing, it’s not hard to find reasons to whip up seasonal sweets – holiday parties and hostess gifts to name a couple.

The celeb chef’s peppermint-chocolate sandwich cookies are the extremely delicious solution to all of the above situations. Gooey mint-infused chocolate is squeezed between two sugar cookies topped with crunchy candy cane flakes – they’re (almost) too pretty to eat!


Peppermint-Chocolate Sandwich Cookies
recipe courtesy of Giada De Laurentiis,

1 (16.5 ounce) tube refrigerated sugar cookie dough
1/4 cup all-purpose flour plus extra for dusting
2 cups semisweet chocolate chips, divided
1/4 cup heavy cream
1 teaspoon pure peppermint extract
1 teaspoon vegetable oil
Decorating suggestion: crushed candy canes
Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop


Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. Position an oven rack in the lower third of the oven.

In a medium bowl, knead together cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total.


Place the dough circles on the prepared baking sheets. Bake until cookies are slightly golden around the edges, about 10 minutes. Cool and transfer to a wire rack. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate mixture for 1 hour.

Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute filling evenly. Place on a baking sheet and freeze until filling has set, about 25 minutes.


Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth.

Dip the top of each cookie in the melted chocolate and return to baking sheet. Sprinkle the tops with crushed candy canes. Refrigerate until firm and serve!

Yields 1 dozen sandwich cookies.


December 26, 2011

Broiled Maine Scallops with Sweet Lime Sauce

Overindulge this holiday season? Try this healthy version of a seafood favorite. Rather than creating a fatty lime sauce, this modified recipe coats the scallops in honey and lime juice and gently broils them.


Broiled Maine Scallops with Sweet Lime Sauce
adapted from

4 Tablespoons honey
2 Tablespoons lime juice
1 Tablespoon olive or canola oil
1 pound Maine scallops, rinsed and patted dry
2 teaspoons grated lime peel
1 lime, cut into 4 wedges

Preheat the broiler. Position the rack 4 inches from the heat source. Cover a broiler pan or cookie sheet with aluminum foil. Spray generously with cooking spray.

In a large bowl, whisk together the honey, lime juice, and oil. Add the scallops and toss gently to coat with the honey mixture.

Arrange the scallops in a single layer on the prepared broiler pan or baking sheet. Broil until opaque throughout when tested with a tip of a knife, about 5 minutes. Turn the scallops over and broil for another minute.

Divide the scallops onto 4 warmed plates. Pour any juices from the broiler pan or baking sheet over the scallops. Sprinkle with grated lime peel and serve with a lime wedge.

Serves 4.

Day-After-Christmas Soup

A great way to use leftover holiday turkey!


Day-After-Christmas Soup
Aine McAteer,

Leftover turkey carcass
1 onion, peeled and quartered
3 cloves whole garlic
2 stalks fresh rosemary
Several thyme sprigs
1 Tablespoon olive oil
1 onion, diced small
1 clove garlic, minced
2 leaves fresh sage, minced
Grated zest of 1 lemon
2 sticks celery
2 carrots
1 sweet potato
1 cup red lentils
2 cups cooked turkey , chopped
Sea salt to taste
Freshly ground black pepper
Big handful fresh flat-leaf parsley

To make the stock: Remove any meat you can from the turkey carcass and set aside. Break up the turkey bones and put into a large soup pot with 6 to 8 cups water, rosemary and thyme sprigs, onion and whole cloves of garlic. Bring to a boil, reduce heat and simmer covered for about an hour. Strain off the broth into a bowl.

Heat 1 Tablespoon olive oil and sauté the onion and garlic with a pinch of sea salt. Add the sage leaves, lemon zest, celery, carrot and sweet potato and continue to sauté for a minute or so. Add the red lentils, chopped turkey and the turkey stock and bring to a boil. Reduce heat and simmer for about 15 minutes. Add sea salt to taste and continue to simmer for about 10 minutes. Serve in big bowls sprinkled with fresh parsley and a twist of black pepper.

December 25, 2011

Merry Christmas!

To all our friends, from us at Maine Food & Lifestyle magazine, we wish you a Healthy and Happy Holiday with those you love! ~Melanie Hyatt & Jim BazinVegWreath-7727485px-466x500

December 23, 2011

Christmas Eve Champagne Punch

A great traditional Holiday Champagne Punch to serve on Christmas Eve with the family!

Champagne Punch 051

Christmas Eve Champagne Punch

1 container of Raspberry, Orange or Rainbow Sherbet (or whatever flavor you prefer)
1 two liter bottle of Ginger Ale
1 Magnum bottle of Asti Spumante Champagne (our favorite)
1 bag of frozen fruit (strawberries/peaches)
Freeze a pretty mold of ice

Empty one container of sherbet in a large punch bowl, add the fruit. Pour in the 2 liter bottle of Ginger Ale and one bottle of Champagne. Gently put in the ice mold.

Let the Holiday CHEERS begin!!!

December 22, 2011

Foolproof Standing Rib Roast

Divinely Delicious Foolproof Standing Rib Roast! A virtually stress-free recipe for a Christmas favorite!

Foolproof Standing Rib Roast
Recipe courtesy of Paula Deen

1 (5-pound) standing rib roast
1 Tablespoon House Seasoning, recipe follows

Allow roast to stand at room temperature for at least 1 hour.

Preheat the oven to 375°. Rub roast with House Seasoning; place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour. Turn off oven. Leave roast in oven but do not open oven door for 3 hours.

About 30 to 40 minutes before serving time, turn oven to 375° and reheat the roast. Important: Do not remove roast or re-open the oven door from time roast is put in until ready to serve.

House Seasoning
1 cup salt
¼ cup black pepper
¼ cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Serves 6-8. Great paired with a rich, intense wine like Cabernet Sauvignon.

December 21, 2011

Almond Roca Cookies

Now what would Christmas be without special holiday cookies? I’ve been as busy as one of Santa’s little elves rolling, cutting, frosting, painting, and sprinkling my way through batches and batches of cookie dough. What fun! My husband came home from shopping yesterday and stopped dead in his tracks when he hit the kitchen. Bless his heart, he valiantly waded through the ravages of my reckless abandon and got to work tidying up, muttering something under his breath about how one woman could wreak such havoc in a kitchen. (Who me?) His efforts were justly rewarded with a cup of Joe and an Almond Roca cookie (recipe below) and all was forgiven. (Easy mark, huh?)

Historically, cookies were created by accident. It seems cooks would take a small portion of their cake batter to test the oven temperature before making a regular sized cake. These little test cakes were called “koekje”, which means “little cake” in Dutch.

Cookies by modern definition are made with sweet dough or batter and baked in single sized servings to eat out of hand. They are consumed in an estimated 95.2% of all United States households and Americans are reported to enjoy over 2 billion cookies a year, which comes out to be about 300 cookies per person. Up your count and try one of these delicious treats!


Almond Roca Cookies
Paula Anderson

2½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup dark brown sugar
½ cup granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs, room temperature
2 teaspoon vanilla extract
1 package (12 ounces) toffee bits
1 cup coarsely ground almonds

4 ounces milk chocolate
½ Tablespoon vegetable oil

To prepare the cookies: Whisk together flour, baking soda, and salt in a medium mixing bowl. Set aside. In a large bowl, blend sugars together on medium speed of electric mixer. Add butter and mix to form a grainy paste. Add eggs and vanilla and mix at medium speed until light and fluffy. Slowly (low speed) add the reserved flour mixture and then the toffee bits. Mix until just blended being careful not to over-mix.

Place ground almonds in a small bowl. Using hands, roll pieces of dough into 1½-inch balls, and then roll in the almonds. Place on parchment lined baking sheets several inches apart. Bake in a preheated 300° oven for 22 minutes; transfer cookies to a cooling rack.

To prepare the glaze: Combine milk chocolate and vegetable oil and melt in microwave on HIGH using 10 second increments, stirring until smooth. Using a small spoon, drizzle melted chocolate over cooled cookies. Let stand until chocolate is firmly set.

Yields 4 dozen cookies.

December 20, 2011

Holiday Subscripton Offer 2011

What’s the perfect gift for… the foodie on your list? The relative or friend who is currently a Mainer in exile, longing for a taste of their home state? The person who has everything? Yourself?


It’s not too late to order the gift of Maine Food & Lifestyle magazine, a gift that will continue giving all year long with great recipes, local chef profiles, in-depth articles, and stunning photography.

Give the gift of Maine’s original food magazine, and make someone smile this holiday season. We’ll send the recipient a gift letter stating this gift is from you. Subscribe today for yourself or someone special on your holiday list!

Happy Holidays to you and those you love!

Melanie Hyatt & Jim Bazin

Alfajore Sandwich Cookies

How is it that I have lived thus far in ignorance of the Alfajore cookie?

I’ve just returned from South America with most of my travel time spent in Argentina. In a country that is 85% European heritage, it’s not surprising to find strong ties to different cultural heritages, German being one.

Sometimes called Alfajores Danubio, these cookies seem to be the national snack of Argentina and consist of a lemon or almond shortbread sandwich cookie nicely glued together with a generous dollop of Dulce de Leche, which is literally translated “milk jam” and regularly eaten for breakfast.

Argentina is the world’s largest producer of Dulce de Leche, (which Ben and Jerry’s ice cream may have helped to get on America’s radar). Now McDonald’s, Smuckers, Ben and Jerry’s, Haagen Dazs, and Hershey all use this flavor, which tastes like caramel.

Dulce de Leche is made by simply cooking down whole milk with a bit of sugar and vanilla to make a thick and delightfully fattening caramel filling. Some bakeries finish off the sandwich cookie with a quick roll in coconut on the sticky edge. These are beyond good and I like them best eaten in this traditional form. Now, of course, bakers are guilding the lily and offering Alfajores dipped in chocolate, sandwiched with homemade jams, for which Argentina is rightfully famous, or filled with mousse, etc. But give me the original any day of the week for breakfast, lunch, or dinner.

My travel companion and I began to joke early on in our trip “Dulce de Leche, it’s not just for breakfast anymore!” You may agree.

I plan to add this new cookie revelation to my Christmas cookie tray this year.

Merry Christmas and Happy Holidays from Laura Cabot and the staff of Laura Cabot Catering!

image: Continue reading “Alfajore Sandwich Cookies” »

December 19, 2011

Blitzen’s Chocolate Cocktail

I confess to being rather a purist when it comes to cocktails – my two fave indulgences are either an icy cold Grey Goose martini (stirred and NOT shaken) or a glass of really good bubbly (Piper Heidsieck in case you every want to gift me a bottle!) but every once in awhile, I get really bodacious in the booze department and enjoy something totally different. This holiday cocktail is so delicious that it can be served in place of dessert after a holiday meal. Cheers!


Blitzen’s Chocolate Cocktail
Paula Anderson

2 ounces semisweet chocolate
1/3 cup chocolate flavored sprinkles (“Jimmies” as we know them in Maine)
1 cup chocolate ice cream
2 ounces (1/4 cup) Bailey’s™ Irish cream liqueur
1 ounce (2 Tablespoons) dark crème de cacao liqueur
1 ounce (2 Tablespoons) vodka
Grated chocolate for garnish (optional)

Place semisweet chocolate in a microwave-safe container and melt in microwave on HIGH using 10 second increments until smooth, stirring often. Dip the rims of eight 1-ounce shot glasses in the melted chocolate and then dip in the Jimmie’s. Chill until serving time.

Combine ice cream, Bailey’s, crème de cacao, and vodka in blender. Cover and blend until smooth.

Pour into prepared glasses and garnish with grated chocolate. Serve immediately.

Makes 8 (1-oz.) servings.

December 18, 2011

Antipasto Kabobs

These do-ahead appetizers are always a hit. Great for holiday parties!

Antipasto Kabobs
image and recipe courtesy of

1 package (9 ounces) refrigerated cheese tortellini
40 pimiento-stuffed olives

40 large pitted ripe olives

¾ cup
Italian salad dressing
40 thin slices pepperoni

20 thin slices hard salami, halved

Fresh parsley sprigs, optional

Cook tortellini according to package directions; drain and rinse in cold water. In a large resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to coat; refrigerate for 4 hours or overnight.

Drain and discard marinade. For each appetizer, thread a stuffed olive, folded pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a toothpick or short skewer.

Yields 40 appetizers.

December 17, 2011

Swedish Toast (Skorporr)

Sometimes Santa just wants a nice, comforting goodie to go with his glass of milk: not too sweet, but sweet enough; not too spiced, but spiced enough, like biscotti, only Swedish, and more ethereal. This is it, from one of Cook & Tell’s Christmas elves. Cardamom is the clue that we’re speaking Swedish here.


Swedish Toast (Skorporr)
Karyl Bannister, Cook & Tell

1 cup (2 sticks) butter or margarine, softened
1¼ cups sugar
1 cup sour cream
2 large eggs
3½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cardamom
½ teaspoon ground nutmeg

Preheat the oven to 350°. Grease a 9-by-13-inch baking pan.

Cream together butter and sugar in a large bowl. Add the sour cream and eggs and mix well. In a separate medium bowl, combine the flour, baking soda, salt, cardamom, and nutmeg. Add half of the flour mixture to the butter mixture and mix well. Add the remaining flour mixture and mix well. The dough will be sticky. Spread the dough in the prepared pan. Bake for 35 to 40 minutes, or until a tester comes out clean. Cool in the pan on a rack.

When the cake is completely cool, preheat the oven to 325°.

Cut the cake, in the pan, lengthwise into thirds and then crosswise into ¾-inch-wide slices. Lay the slices cut side down on two ungreased cookie sheets and bake until lightly toasted, 15 to 20 minutes. Cool on a rack. Store in a covered jar for 1 week or in the freezer for 1 month.

Makes 4 dozen toasts.

December 16, 2011

Pistachio Cranberry Bark

For a lovely gift, fill a plate or cup with bark, gather up clear cellophane around it and tie with red and green satin ribbons. Friends and family will appreciate your thoughtfulness.


Pistachio Cranberry Bark
recipe and image courtesy of

2 cups
(12 ounces) semisweet chocolate chips
5 ounces
white candy coating, chopped
1 cup chopped pistachios, toasted, divided

¾ cup dried cranberries, divided

In a microwave-safe bowl, melt semisweet chips; stir until smooth. Repeat with white candy coating.

Stir ¾ cup pistachios and half of the cranberries into semisweet chocolate. Thinly spread onto a waxed paper-lined baking sheet. Drizzle with candy coating.

Cut through with a knife to swirl. Sprinkle with remaining pistachios and cranberries. Chill until firm. Break into pieces. Store in an airtight container in the refrigerator.

Yields about 1 pound.

December 15, 2011

Horseradish-Crusted Steak Roulade

This impressive dish will wow your friends and family. Roll peppers, herbs, and cheese into flank steak, then coat with breadcrumbs for a crisp crust. When you slice the roast, each piece shows off some of the red and green filling.


image: Con Poulos

Horseradish-Crusted Steak Roulade
recipe and image courtesy of

For the Steak:

2 red bell peppers, stemmed, halved lengthwise and seeded
3 Tablespoons extra-virgin olive oil
1 leek, white and light-green parts only, finely chopped
2 cloves garlic, minced
1 cup chopped fresh parsley
Kosher salt and freshly ground pepper
1  2¼-to-2½-pound flank steak, trimmed
½ pound sliced provolone cheese (about 8 slices)

For the Crust:

¾ cup breadcrumbs
3 teaspoons chopped fresh rosemary
3 Tablespoons chopped fresh parsley
3 Tablespoons drained horseradish
3 Tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt and freshly ground pepper

Prepare the stuffing for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer to a bowl, cover with a plate, and set aside until cool enough to handle. Peel the peppers with your fingers or a paring knife. If necessary, lightly rinse to remove any remaining skin and pat dry.

Preheat the oven to 425°. Heat the olive oil in a large skillet over medium heat. Add the leek and garlic and cook until soft, about 5 minutes. Remove from the heat, add the parsley, and season with salt and pepper. Let cool.

Gently pound the steak with the flat side of a mallet or heavy skillet until ¼ inch thick. Lay out on a cutting board with the long side facing you and season with salt and pepper. Place the roasted peppers evenly over the meat, leaving a 1-inch border all around. Top with the cheese slices, then the leek mixture. Roll the meat away from you into a tight cylinder, tucking in the filling as you roll.

Make the crust: Mix the breadcrumbs, rosemary, parsley, horseradish, olive oil, ½ teaspoon salt, and pepper to taste in a medium bowl until moistened. Brush the steak roll with a bit of olive oil and press the breadcrumb mixture over the top and sides. Tie the roll with twine in three or four places, making sure it’s not too tight (you want the crust to stay intact).

Place the steak roll on a rack in a roasting pan and roast until the crust is golden and a thermometer inserted into the center registers 130° for medium-rare, about 45 minutes. Transfer to a cutting board and let rest 15 minutes. Carefully cut off the twine, then slice the roll crosswise into 1-inch pieces.

Serves 4.

December 14, 2011

Tom and Jerry

Invented in the early 1850s by “Professor” Jerry Thomas — the Bolívar of American drinking — at the Planters’ House hotel, St. Louis, the Tom and Jerry was a holiday favorite for a century.

Tom and Jerry

image and recipe from

12 eggs
1 cup sugar
1 bottle brandy
Pinch of ground allspice
Pinch of ground cinnamon
Pinch of ground cloves
1 bottle dark rum


Separate the eggs. Beat the whites until they form a stiff froth, and the yolks — to which you have added the sugar — “until they are as thin as water,” as the professor advises, gradually adding 4 ounces brandy (spiceaholics will also add a pinch each of ground allspice, cinnamon, and cloves). Fold the whites into the yolks.

When ready to serve, give it another stir and then put 1 Tablespoon of this batter in a small mug or tumbler. Now add 1 ounce brandy (although some die-hard Dixiecrats prefer bourbon) and 1 ounce Jamaican rum, stirring constantly to avoid curdling. Fill to the top with hot milk and stir until you get foam. Sprinkle a little grated nutmeg on top. This one may require practice and a certain amount of fiddling, but it’s well worth the effort.

Note: Some people find the milk too rich and filling, so they use half hot milk, half boiling water.