Photo Credit Brave Tart
Follow Me Foodie to Eggnog, Apple Cider & My Eggnog Custard Filled Beignets Recipe!
On a hunt for eggnog & apple cider menu items in Vancouver!
The best thing about Christmas is the food that comes along with it! Family and friends are great too, but I only keep the ones that can cook. Just kidding, but it sure makes the holidays delicious. If you missed my Foodie Friday segment on NEWS 1130AM radio this morning (11am every other Friday) here’s a quick recap!
**If you have something to add to this list, please feel free to leave me a comment below and I’ll add it! The list is in no particular order and I haven’t tried everything on it.
Follow Me Foodie to Eggnog in Vancouver!
White Chocolate Eggnog Cocktail – Photo credit Mademan
1. Eggnog Macarons – Kitchening with Carly
2. Eggnog Crème Brûlée – Flour Bake Shop, Coast/Glowbal
3. Eggnog Marshmallows – Butter Baked Goods, also at Whole Foods Market
4. Sticky Toffee Pudding, Brandy Butter & Egg Nog Ice Cream – Boneta
5. Eggnog Truffle Cup – A dark chocolate cup filled with an eggnog & milk chocolate ganache spiked with rum. Topped with white chocolate & nutmeg. – Chocolate Arts
6. Eggnog Cupcake – Rich spiced Eggnog Cake made with real Eggnog Topped with Eggnog Flavored Cream Cheese Frosting, Nutmeg and Holiday sprinkles – Frostings Cupcakery
7. Eggnog Chai Latte – Kranky Cafe
8. Oaknog cocktail, a festive mix of egg nog (made in-house), Goslings black rum, cardamom foam topped with chocolate sprinkle – The Oakwood Canadian Bistro
9. Eggnog Truffles Cocoa Nymph
10. See my recipe below for Eggnog & Rum Custard Filled Beignets
Follow Me Foodie to Apple Cider in Vancouver!
Photo credit Crafted By Lindy
1. Apple Cider & scones at brunch – Raincity Grill
2. Apple Cider & Cheddar Soup – Blue Canoe Waterfront Restaurant
3. Apple Cider-Braised Chicken Breast, with dried fig crepe and a sweet pear – Blue Canoe Waterfront Restaurant
4. Crab Cake Salad avocado, cucumber & organic greens dressed in an apple cider dijon vinaigrette – Gramercy Grill
5. Butternut Squash Soup with Apple Cider Croutons – Diva at The Met
6. Pear & Chestnut Crumble with apple cider sauce and ginger wasabi ice cream – Miku Restaurant
7. Roasted Beets and Farm House Chèvre – seasonal leaves, green apple, walnut & cider dressing – Bacchus
8. Local Lettuces, Apple, Hemp Seeds, Avonlea Cheddar & Honey Cider Dressing – Boneta
9. Orchard Hill Apple Cider (Draught) – The Irish Heather
Follow Me Foodie Tips/Ideas for Turkey Stuffing
1. Change up the bread! Try Pumpkin Seed bread, Terra Bread’s Cranberry Pistachio Bread or Fig Anise Bread, Garlic Cheese Bread, or Bacon Corn Bread.
2. Get rid of the bread! Try barley, rice, or cous cous!
3. Check my post tomorrow for turkey stuffing recipes!
Follow Me Foodie’s Eggnog & Rum Custard Filled Beignets Recipe
I know the recipe looks long and complicated, but it’s really not that bad, and trust me, your family and friends will thank you after… unless you mess it up. In which case, better luck next year! It will take some time though so it’s not for the “busy mom” type. I could give you the Rachael Ray 30 minute meal version of this recipe too if you don’t want to make it from scratch. Buy your favourite donut and enjoy it with an egg nog latte from Starbucks… I suggest you try the recipe.
Ingredients – Beignets:
1/2 cup water
1 tablespoon yeast
1/4 cup shortening
1/2 cup sugar
1 teaspoon salt
1 cup boiling water
1 cup evaporated milk
2 eggs, beaten
7 1/2 cups flour
1 quart vegetable oil for frying
1 cup confectioners’ sugar for dusting
Ingredients – Custard:
6 large egg yolks
2/3 cup sugar
2 tablespoons all-purpose flour, sifted
2 cups milk
1/2 vanilla bean, split lengthwise
1 teaspoon nutmeg, preferably fresh grated
1 tablespoon rum (optional)
1. Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2. Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3. Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4. Put 6 egg yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until thick and pale yellow, and a ribbon forms when beaters are lifted, about 5 minutes. Add flour; beat until combined.
5. Bring milk, vanilla, and nutmeg to a boil in a 2-quart stainless-steel saucepan over medium-high heat. With mixer running, pour about one-quarter milk mixture into egg mixture. Slowly add egg-milk mixture to saucepan with remaining milk. Reduce heat to medium. Cook, whisking constantly, until mixture thickens and bubbles in center, 4 to 5 minutes. Pour through sieve into a medium bowl. To prevent a skin from forming, press plastic wrap directly onto surface of custard. Let cool, 30 to 45 minutes. When cool, refrigerate until chilled and set, at least 2 hours.
6. Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
7. Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
8. Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them.
9. Make egg nog custard and transfer to piping bag. Pipe beignets with egg nog custard.
10. Place in a clean paper bag with confectioners’ sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar.