Eggnog Bread Pudding

EGGNOGBREAD PUDDING8slices bread, 1- inch thick3 cups whipping cream1 large whole egg3 large egg yolks1 ½ cupsgranulated sugar½ teaspoonground nutmeg½ teaspoonground cinnamon¼ cup rum½ cup raisinsPreheat the oven to 350°F.(175°C.)  Remove the crusts fromthe bread...

Striker and Kir

Dolphin Striker (from 1972 trip across the country — served at Clark’s Windjammer Restaurant, in Seattle) ½ ounce Brandy½ ounce light rum½ ounce gin 4 ounces orange juice 2 ounces lemon juice Superfine sugar, optional, to your taste. Mix ingredients in a blender...

Arroz con pollo

Arroz con Pollo (Chicken with Saffron Rice) (adapted from Cooking of Spain, publ. Time-Life)  Pure 60’s. 2½ -to 3-pounds chicken, cut into 6 to 8 serving pieces Salt and freshly ground black pepper                      1 tablespoon cooking oil¼  pound salt pork,...

Creamy Blue Cheese Dressing

 (Below is an alternative to the  more simple, family-favorite, dressing, found at:  Family’s Blue Cheese Dressing) Creamy Blue Cheese Dressing 1 cup Homemade Basic Mayonnaise (see recipe below)½ cup heavy cream 1 teaspoon brandy 2 ounces blue cheese, crumbled 2...

Beef stock & brown sauce, with variations

                                                                    Hungeris the best sauce.                                                                                                                         CICERO BEEF STOCK (adapted from The Four Seasons)8...

Bean Sprout with Egg Garnish

Bean SproutsSalad with Egg GarnishMost importantly, do not try this salad with canned or ersatz beansprouts!Most of us recognize bean sprouts from trips toChinese grocery stores or the local supermarket. These are sprouts of Mung Bean, a typeof small green bean.  ...