Why not make your own nog this holiday season. Follow along with Anthony and the recipe bellow for this festive drink, this way you’ll be sure (or at least more sure) of where all the ingredients are from.
6 large egg whites
1/2 cup granulated sugar
6 egg yolks
Pinch of salt
1 1/2 cups whipping cream
1 tablespoon sugar
3 1/2 cups whole milk
1 cup light rum (plus more or less to taste)
Beat yolks until they start to thicken and begin to turn pale. Add sugar, continue beating. Beat egg whites until they start to thicken. Add salt, continue beating. In a third bowl, beat cream until it starts to thicken. Once desired thickness is reached, combine eggs and cream into one bowl. This is your egg nog base. Mix cocktails with whole milk, rum and egg nog base. Grate nutmeg and cinnamon to garnish.
Actually no jelly, sorry but I couldn’t resist. In this episode Anthony grinds up some smooth peanut butter from some shelled peanuts that we roasted ourselves.
Also, checkout out our Foodtree Movember page to donate.
From scratch, Anthony cooks up some gnudi. Follow along with your own cheese selection and let us know in the comments how it went!
Instead of buying those crostini in a box from the store to base your hors d’oeuvres make your own with a baguette. Watch Anthony slice and bake some crunchy goodness. Let us know what you put on your crostini below in the comments!
In this episode, quick recap of how to chop an onion (refresher here) for a braised kale dish.
Also, the pork in the guinciale that Anthony mentions can be substituted for bacon without a dish meltdown.
Here we begin another Foodtree TV miniseries where Anthony teaches the students of the Northwest Culinary Academy of Vancouver (NWCAV) a little bit about where the ingredients in the lasagna that their instructor Tony made for them.
Checkout the NWCAV Foodtree profile where you can see where most of the lasagna ingredients were sourced from.