SAUCE NEWBURG RECIPE - NYT COOKING
Provided by Craig Claiborne And Pierre Franey
Total Time 10 minutes
Yield About one and one-half cups
Number Of Ingredients 9
Steps:
- Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
- Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.
Nutrition Facts : @context http//schema.org, Calories 296, UnsaturatedFatContent 8 grams, CarbohydrateContent 12 grams, FatContent 25 grams, FiberContent 1 gram, ProteinContent 4 grams, SaturatedFatContent 16 grams, SodiumContent 357 milligrams, SugarContent 6 grams, TransFatContent 0 grams
CREAMY EGGNOG RECIPE - BETTYCROCKER.COM
A rich holiday classic made even better with a soft custard base.
Provided by Betty Crocker Kitchens
Total Time 2 hours 35 minutes
Prep Time 35 minutes
Yield 10
Number Of Ingredients 11
Steps:
- In 2-quart heavy saucepan, stir eggs, granulated sugar and salt until well mixed. Gradually stir in milk. Cook over medium heat 10 to 15 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in 1 teaspoon vanilla. Place saucepan in cold water until custard is cool. (If custard curdles, beat vigorously with hand beater until smooth.) Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Just before serving, in chilled medium bowl, beat whipping cream, powdered sugar and 1/2 teaspoon vanilla with electric mixer on high speed until stiff. Gently stir 1 cup of the whipped cream, the rum and food color into custard.
- Pour custard mixture into small punch bowl. Drop remaining whipped cream in mounds onto custard mixture. Sprinkle with nutmeg. Serve immediately. Store in refrigerator up to 2 days.
Nutrition Facts : Calories 160 , CarbohydrateContent 12 g, CholesterolContent 95 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 70 mg, SugarContent 12 g, TransFatContent 0 g
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