Egg Nog – How to make Homemade Holiday Egg Nog for Christmas

Egg Nog one of my favorite parts of the Christmas Holiday season. There really is no need to buy it when it is so easy to make from scratch. How to video makes this egg nog recipe easy.

You can quickly and easily make awesome egg nog at home to mix with your favorite bourbon whiskey or rum.

  • 1 qt whole milk
  • 1 1/2 cup sugar
  • 12 egg yolks
  • 1 tsp vanilla extract
  • 1/8 tsp nutmeg

Bring your milk up to a gentle simmer over medium heat.

While waiting for your milk to heat. Whisk together the sugar and egg yolk until fluffy in a large bowl.

Next add your heated milk 1 cup at a time whisking it to the egg mixture to temper the eggs. Once it is all incorporated return the mixture to your saucepan.

Gentle stir over medium high heat until it thickens like thin pudding.

Remove from heat and cool. Now you can enjoy one of the many special Holiday treats!

 

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Jerky – How to make homemade Chipolte Venison Jerky

Jerky is a traditional food preservation method that is easy to learn how to do. 

  • 5-7 pounds of venison or lean beef
  • 1 cup soy sauce
  • 2/3 cup sugar
  • 1 finely chopped onion
  • 1/2 – 1 head of minced garlic
  • 7 oz can of Chipolte in Adobe sauce
  • 2 limes juiced
  • 1 teaspoon curing salt (instacure 1)
  • 2 tablespoons salt

Combine soy, sugar, onion, garlic, chipolte, lime juice, curing salt and salt to make your marinade.

Trim any fat from your venison. Placing your meat in the freezer for awhile will allow it to firm up, but do not let it freeze.

Slice your meat into thin slices no more than a quarter inch thick. Mix your meat throughly with the marinade and place in the refrigerator for 24 hours. Mixing every so often.

Remove the marinated meat and drain well. Distibute your meat in a food dehydrator not allowing the pieces to touch. Dehydrate at 160 degrees for 2 hours. Then turn the dehydrator down to 145 degrees for approximately 6 hours. Depending how soft or hard you like your jerky. I like mine slightly flexible and not super hard.

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Making and canning applesauce made with Maple syrup

A couple weeks ago Sarah and I visited Christmas Cove farm in Northport, Michigan which specializes in growing many varieties of heirloom apples.

We picked up some Stayman’s Winesap, Holstein, Cortland and Ginger Gold apples. These four varieties were excellent in apple pie so we decide to can some homemade applesauce with them using some of our homemade Maple syrup.

  • 4 pounds peeled and sliced apples
  • 1 cup apple juice
  • 1/2 cup Maple syrup
  • 1 lemon juiced
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice

Add the apple juice, syrup, lemon juice to a large saucepan. To this we add our peeled and sliced apples and bring to a boil stirring occasionally.

Reduce to a simmer and add your spices. Cover and simmer for 25 to 30 minutes.

Remove from pan and puree in a food processor until smooth. Return your sauce to the pan and return to a simmer.

Hot pack your sterilized pint jars leaving a half inch of head space tap the jars on the counter to remove excess air. Process 10 minutes at 5 lbs of pressure in a pressure cooker. Each pound of apples yielded us one pint of applesauce.

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Pasta Sauce Amatriciana – Tomato sauce with pancetta and chili pepper

  • 3 TBSP Olive oil
  • 1 Medium onion finely diced
  • 1 small clove of garlic finely chopped
  • 1 slice of pancetta or bacon cut in thin strip
  • 1 1/2 cup San Maran tomato sauce
  • Chopped red hot chili – amount depends on your taste for heat
  • 1 TBSP Chopped Italian parsley

Saute onion in olive oil over medium heat until it is golden brown.

Add bacon or pancetta and saute for a minute or two stirring once or twice.

Add garlic and saute for 1 minute

Add your tomatoes and chopped parsley and gently simmer for 30 minutes.

Toss with pasta such as Bucatini, top with Parkes an and Romano cheese and enjoy!

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Blueberry Buckle Recipe

  • 1 /4 cup softened butter
  • 3/4 cup sugar
  • 1 egg
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 cups fresh bluberries

Topping

  • 2/3 cup sugar
  • 1/2 cup all purpose flour
  • 1/2 tsp ground cinnamon
  • 1/3 cup cold cubed butter

Cream together butterm and sugar until light and fluffy. Beat in your egg.

Combine flour, baking powder, salt. Add to creamed mixture alternately with milk. Mix well after each addition.

Fold in blueberries and pour into a 9 inches greased squart baking pan.

In a small bowl combine sugar, flour and cinnamon. Cut in butter unail crumbly and sprinkle over your batter.

Bake at 375 degrees 45-60 minutes until a tooth pick inserted in the center comes out clean.

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