Christmas Cheer and Your Dreams Coming True

Good morning every body!! Hope you are bright eyed and bushy tailed!! Only four days to gift opening day!! I don't think Santa will be very nice to us this year the IMF made him angry!!
I am going to try to give you guys a recipe every day, don't promise but I certainly will try. The first one was on the 16th of December, meaning I owe you 4 recipes... so sit tight. If I am blabbering too much please tell me, I love to talk.
Note: Please note that I have personally made these recipes and they turn out great every time.
Recipe No. 1

Drink of the season!! Eggnog. This recipe was given to us (Maria, my better half, and I) by our dear friend Jo a Marathon Oil Company wife in Sfax, Tunisia, when we were stationed there in 1981.
Eggnog in quantity: English/American custom for Christmas.
12 egg yolks, beat in gradually - 1 lb icing sugar. Add very slowly, beating constanly 2 cups dark rum, Brandy, Bourbon or Rye.
These liquors may each form the basic ingredients of the nog or may be combined to taste. Let mature, stand covered for 1 hour to dispel the eggy taste.
Add beating constantly
2-4 cups of liquor chosen
2 quarts whipping cream
(1 cup peach brandy)
Refrigerate covered for 3 hours.
Beat until stiff but not dry 8-12 egg whites.
Fold them into the other ingredients.
Serve eggnog sprinkled with numeg.
Recipe No. 2
Angela's Chicken liver Paté
Angela, a wife with Houston Oil and Minerals also in Sfax, Tunisia, 1982 I always make this paté for Christmas, a rather French habit.
-  ¾ cup chicken stock
-  1 ½ teaspoons gelatin
-  2 Tbsp. cold water
-  2  Tbsp. brandy.
-  500 gr. Chicken livers previously marinated in brandy for 2 hours.
-  2 oz butter (56 gms)
-  4 rashers bacon.
-  2 small onions
-  ¼ tsp thyme
-  1 bay leaf
-  2 Tbsp. dry sherry
-  4 Tbsp. cream
-  2 Tbsp. chopped parsley
-  Salt and pepper
-  3 oz. Butter extra (84 gms)
-  A handful of green pepper corns well boiled in very little water.
-  Soften gelatin in cold water add to boiling stock, stir until dissolved. Pour into base of greased mould, refrigerate until set.
-  Put green pepper corns in a little water and boil for 5 –7 minutes until very little water is left. Set aside for later.
-  Chop chicken livers roughly. Drain livers, heat 1 oz butter in frying pan, add livers and sauté just long enough to brown on all sides.
-  In separate pan, melt remaining butter and cook the combined chopped onion, chopped bacon, thyme and bay leaf. Add the semi-cooked chicken livers cook further 5 minutes. Remove from heat, remove bay leaf. Add green pepper-corn juice.
-  Blend the mixture in blender, stir in sherry, cream, parsley and whole green peppers, salt and pepper to taste. Melt extra butter and fold through. Spread evenly by pressing mixture in mold.
-  Refrigerate until firm. Un-mould (using a torch)on to serving plate. Serve with triangles of toast.
-  For a large size party quantities can be doubled.
Recipe No. 3
Well we do have to eat something till Christmas so I am presenting you a quick pasta dish.

Tagliatelle with Pesto/tomato sauce.(I usually make my own Pesto using Basil from my veranda, lots of garlic, olive oil, pine nuts and half parmezan and half pecorino cheese). This past dish is my own concoction.

-  500 gms of Tagliatelle or whatever pasta you like.
-  1 small jar of ready made Pesto
-  330 ml tomato pieces with juice
-  2 Tbsp. tomato paste.
-  Olive oil
-  One small chili pepper.
-  1 tsp. sugar.
-  Salt and Pepper to taste.
-  Cover the base of the sauce pan with Olive Oil.
-  Add all of the little jar of pesto giving it a swirl.
-  Add the tomato pieces with juice
-  Add the tomato paste.
-  Mix well season, add the thinly sliced chili, simmer until the pasta is cooked turn off heat.
-  During that time boil the pasta to just one/two minutes under prescribed time. Drain, quickly transfer into serving bowl, and quickly add all the sauce on the Pasta, sprinkle with freshly grated Parmigiano Cheese. Mix well.
Note:The pasta is cooked 1/2 minute less than the required time because the hot sauce will cook the pasta till time to serve.

Recipe No. 4
Woke up in the morning feeling hungry? And want to eat something fattening?? This is also my own little idea for a heavy breakfast!!
Eggs,bacon with melted cheese: nice, quick and easy.
-  3 eggs
-  3 slices of any yellow cheese (Cheddar or Gouda) which melts.
-  3 slices bacon
-  3 slices toasted bread.
-  1 Chili sliced up very thinly.
-  Salt and pepper to taste.
-  Arrange bacon on hot skillet, turn a couple times till desired crispness,set the bacon on kitchen paper to dry up grease (keep warm), throw grease away.
-  On same hot skillet, put some butter or Olive Oil (healthier)till hot.
-  Break eggs as required (fried,or scrambled).
-  Add cheese and sliced chili.
-  Cover, lower heat to minimum till done and cheese melts. This depends on personal taste.
-  Serve each egg, cheese and bacon on each toasted bread separately. Yummy!!

Ok friends you can choose any of the above and let me know how it came out.
Cheers and drive safely during this Holiday season.
Till next time!


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