Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
Preheat oven to 450°.
Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.
4 boned (skinned chicken breast halves (5 to 6 oz. each))
1/2 cup all-purpose flour
4 tsp olive oil
1. Rinse 4 boned, skinned chicken breast halves (5 to 6 oz. each); pat dry. Sprinkle both sides lightly with salt and pepper. Place halves between sheets of plastic wrap; with a mallet or a rolling pin, gently pound chicken to an even 1/4 inch thick. Peel off wrap.
2. Put about 1/2 cup all-purpose flour in a shallow container. Turn each piece of chicken in flour to coat lightly.
3. Set a 10- to 12-inch nonstick pan over medium-high heat; when hot, add 2 teaspoons olive oil. Lay 2 pieces of chicken in pan; cook, turning once, until no longer pink in the center (cut to test), 4 to 6 minutes. Transfer to a platter or plates and keep warm in a 200° oven. Repeat to cook remaining chicken in 2 more teaspoons oil.
24 ounces skinless (boneless chicken breast halves)
3/8 teaspoon salt — divided
1/4 teaspoon freshly ground black pepper
3/4 cup fat-free (lower-sodium chicken broth — divided)
1/4 cup unfiltered apple cider
2 tablespoons whole-grain Dijon mustard
2 tablespoons butter — divided
1 tablespoon chopped fresh flat-leaf parsley
12 ounces Brussels sprouts — trimmed and halved
Preheat oven to 450°.
Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/4 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Turn chicken; place pan in oven. Bake at 450° for 9 minutes or until done. Remove chicken from pan; keep warm. Heat pan over medium-high heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp-tender. Serve sprouts with chicken and sauce.
Every year about this time, I remember fondly of the days when my brother and I would put our Christmas mugs filled with eggnog and cookies out for Santa on Christmas eve. Every Christmas I pull out my little mug and have a mug full of eggnog to honor those long gone days.
Since I am getting about a dozen eggs every two days, I thought it would be fun to make my own eggnog. My first attempt was a total failure. This recipe is not as heavy as store-bought eggnog which I like. Don’t let your milk and egg mixture get too hot.
Ever wonder where eggnog came from? How it came to be?
While culinary historians debate its exact lineage, most agree eggnog originated from the early medieval Britain “posset,” a hot, milky, ale-like drink. By the 13th century, monks were known to drink a posset with eggs and figs. Milk, eggs, and sherry were foods of the wealthy, so eggnog was often used in toasts to prosperity and good health.
Eggnog became tied to the holidays when the drink hopped the pond in the 1700s. American colonies were full of farms—and chickens and cows—and cheaper rum, a soon-signature ingredient. Mexico adopted the very eggnog varietal “rompope,” and Puerto Rico enjoys the “coquito,” which adds coconut milk. The English name’s etymology however remains a mystery. Some say “nog” comes from “noggin,” meaning a wooden cup, or “grog,” a strong beer. By the late 18th century, the combined term “eggnog” stuck.[1. Time magazine,
Egg Nog
12 large egg yokes (room temperature)
1 1/2 cups white sugar
4 1/2 cups whole milk
1 1/2 cups half and half
ground nutmeg
1 1/2 tsp vanilla extract
Using stand mixer fitted with whisk, whip egg yolks on medium-high speed until thickened and pale, about 1 minute. Gradually add sugar and whip until completely dissolved, scraping down bowl as needed, about 2 minutes; reserve.
Heat milk and half-and-half just to simmer in medium saucepan over medium heat. Using stand mixer fitted with whisk, whip reserved yolk-sugar mixture on medium-low speed, gradually adding hot milk mixture until combined, about 2 minutes. Transfer mixture to now-empty pot and cook over medium heat, whisking constantly, until mixture registers 160 degrees, about 30 seconds.
Off heat, stir in whiskey, 2 teaspoons nutmeg, and vanilla and transfer to large container. Let cool over ice bath, about 10 minutes. Refrigerate until well chilled, about 1½ hours. Season with nutmeg to taste. Serve.
