The Perfect Holiday Eggnogg from Food&Wine--Tom and Jerry

Cocktail recipe: Tom & Jerry © Lucas Allen Tom & Jerry Contributed by John Gertsen SERVINGS: Makes 4 drinks “It may seem like a bit of a nuisance to make such a labor-intensive drink,” says John Gertsen of this classic 19th-century eggnog. “But at the end of a long shift there’s nothing better than a nice, hot Tom & Jerry.” 8 ounces Tom & Jerry Batter (see Note) 4 ounces Cognac 4 ounces aged rum 8 ounces hot whole milk Freshly grated nutmeg, for garnish Pour the Tom & Jerry Batter into a large heatproof measuring cup. Gently fold in the Cognac and rum, then gently stir in the hot milk. Pour the drink into 4 small warmed mugs or heatproof glasses. Garnish with nutmeg. Notes Tom & Jerry Batter In a medium bowl, beat 3 large egg whites with 1/8 teaspoon cream of tartar until soft peaks form. In another bowl, beat 3 egg yolks with 1/2 ounce aged rum. Gradually beat in 1 cup superfine sugar, 1/8 teaspoon ground cinnamon, 1/8 teaspoon ground mace, 1/8 teaspoon ground allspice and a small pinch of ground cloves. Gently fold in the beaten egg whites. The batter can be refrigerated overnight. Makes about 20 ounces.

Chicken and Corn Enchilada Verde

4 main-dish servings Total Time: 1 hr 10 min Prep Time: 35 min Oven Temp: 400 Ingredients U.S. Metric Conversion chart • 6 cup(s) (about 4 leaves) packed torn kale leaves, ribs and stems discarded • 2 pound(s) firm green or yellow tomatoes, cut in half • 2 clove(s) garlic, unpeeled • 1 jalapeño chile, seeded • 1 teaspoon(s) vegetable oil • 3/4 cup(s) packed fresh cilantro leaves • 2 tablespoon(s) fresh lime juice • Salt • Pepper • 2 cup(s) fresh or frozen corn, thawed if frozen • 1 1/2 cup(s) (about 6 ounces) shredded, cooked chicken-breast meat • 1/2 cup(s) crumbled reduced-fat feta cheese • 8 (6 inches each) taco-size corn tortillas • 1 romaine lettuce heart, thinly sliced ________________________________________ Directions 1. Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. 2. Place kale in microwave-safe medium bowl along with 1/2 cup water. Cover with vented plastic wrap and microwave on high 8 minutes or until kale is wilted and tender. Drain; let cool slightly. 3. Meanwhile, place tomatoes, garlic, and jalapeño on jelly-roll pan; toss with oil. Broil 3 minutes or until lightly charred, turning over once. Let cool slightly. Reset oven temperature to 400 degrees F. 4. Remove peel from garlic cloves; place in food processor bowl along with kale, tomatoes, jalapeño, 1/4 cup cilantro, lime juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Pulse until smooth. Spread 1/2 cup vegetable purée on bottom of 3-quart baking dish. 5. In large bowl, combine corn, chicken, 2 cups vegetable purée, half of feta cheese, and 1/8 teaspoon salt. 6. Wrap tortillas in damp paper towels. Microwave on high 1 minute or until warm and pliable. Place 1/2 cup chicken mixture in center of a tortilla; roll up tightly. Place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Top enchiladas with remaining vegetable purée and feta. Cover with foil; bake 20 minutes or until heated through. To serve, top with lettuce and cilantro.

Farm to table shopping in Atlanta

If anything should be fresh in Atlanta it should be the eggs and the chickens. We are the poultry capital of the world. My husband likes the more expensive eggs at the grocery with the Omega 3’s added but the organic farmed eggs right near our home are just as good. The University of Georgia and Abraham Baldwin Agricultural College have long been known in the south as a place to study agriculture. We have hybrid fruit and vegetables experts’ right at home. Why buy food from Peru, Mexico or Guatemala? Do you ever worry about pesticides, chemicals and now radiation in your food? Buying local and knowing where and who grew your food may be the answer that is right for you. Atlanta farmers and business owners make it easy for you to go organic. Here is how; Whole Foods is great and everything but wouldn't you like to know that your fruit, vegetables and meat came from your garden, a community garden or a farmer trying to make a decent living in your state? Enter the businesses that cater to the organic eater; If you are busy working professional Natures Garden Delivered may be your answer to having fresh, pesticide free fruits and vegetables right in your home. It is a farm co-op where you can choose your own box size, your own frequency of delivery and even end up saving time and money not letting fruits and veggies go bad at your home and not running out of fresh vegetables. The Dekalb Farmers Market on Ponce De Leon started as a fruit and veggie stand in 1977. It is family owned and still operated by that same family today. It is an amazing place. You can buy spices in bulk, foods from around the world, very pretty flowers, whole sized fish, you can go absolutely wild. If you are a foodie this place is a must not miss. Oh and by the way that little fruit stand on the corner sits at 140,000 square feet right off Ponce. Serenbe Farms is a beautiful place. More for its lovely homes, restaurants, galleries and live work sustainable living neiborhoods. Serenbe is a place to get organic food on the south side of Atlanta. From May until November they have a weekly farmers market and artist market on Saturdays. What a fun way to pick up your fresh fruits and veggies and get your creative juices flowing as well. Life Grocery Natural Market in Marietta is a place on the North West side of Atlanta to buy organic, order organic and just learn how to be healthier. This article only skims the surface of what is available in the Atlanta Metro Area. We are truly blessed with good soil, good moderate temperatures and soil content. Our climate makes it perfect for sustainable farming. Get out there and buy local.

Lamb Taco's with herbed yogurt and heirloom tomatos

My husband and I have discovered Lamb Tacos. We loved them so much we have made them twice for dinner now.

Prep Time 25 minutes Actual cooking time 6 minutes Herbed Yogurt 1 cup plain greek yogurt 1/4 cup chopped fresh herbs (cilantro, dill, or parsley) 1/2 tsp freshly ground black pepper Blend all ingredients in the food processor or magic bullet. It turns pale green and looks like the famous green goddess dressing. Lamb 1 1/4 ground lamb (about $8.99 a lbs) 4 tsp each Dijon Mustard and Worcestershire sauce 2 tsp garam masala (an Indian dry spice blend) 3/4 tsp kosher salt 1/2 tsp freshly ground pepper flakes 1 Tbsp extra-virgin olive oil 12 corn tortillas warmed (We substituted the flat bottom regular taco shells) 1 1/2 cups shredded romaine lettuce Combine lamb with mustard, Worcestershire sauce, garam marsala, salt, black pepper, and red pepper flakes in a large bowl. Blend ingredients. Cook in skillet over medium heat add lamb and cook stirring frequently to break up the ground lamb pieces, until browned about 6 minutes. Tomatos 1 1/2 heirloom tomatoes, diced 1 Tbsp each balsamic vinegar and extra virgin olive oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper Makes 4 servings. Each serving has 601 calories, 30gr fat, 36 gr protein, 50grcarb.

Gazpacho-Cool Summer Soup

Gazpacho

A cold, crisp, fragrant bowl of fresh summery goodness. Use your own home-grown veggies or go get them at your local farmers' market and make this soup that same day. The vitamins in this one will leap right out of the bowl, course through your veins and out your EARS, people.

5 Tbsp. olive oil
4 Tbsp. red wine vinegar
2 tsp. salt
1/2 tsp. ground black pepper
1 large cucumber, peeled and diced
2 avocados, peeled, pitted and diced
3 stalks celery, diced
5 scallions (green onions), sliced
1 green pepper, diced
3 tomatoes, peeled and diced (plunge them in boiling water for one minute to easily remove skins)
4 cups V-8 juice
or substitute Zig Zang Bloody Mary Mix for the V-8 to spice it up.

Coastal Crab Eggs/ BLT Eggs

Easter Egg-stravaganza--Just in time for Easter
Boil a dozen eggs.peel cut in half and take out the yolk. Place the yolk in a bowl add mayonaise 1/2 cup or to taste, sliced/chopped dill pickles to taste, 1 can of crab, or 6 oz of publix cajun crab dip already prepared. mix and place back into the halfed egg whites. wrap with clear wrap and serve chilled. Flavor with salt, pepper, onion powder, garlic powder, and a little paprika again all to taste. My family is spice so we go a little heavy on spice...
12 Eggs (one dozen)
1/2 cup mayonaise
1 whole can of crab drained
salt and pepper to taste.
dill pickles or sweet pickle (depending on your houshold and taste)
Here is another one from Paula Deen;
BLT Eggs;
Ingredients
• 6 large eggs, hard-boiled and peeled
• 1/4 cup mayonnaise
• 3 slices bacon, cooked and crumbled plus more for garnish, if desired
• 2 cherry tomatoes , seeded and finely chopped
• 1 tablespoon dried parsley flakes
• Salt and freshly ground black pepper
Directions
Halve the eggs lengthwise. Remove the yolks and add them to a medium bowl. Mash the yolks with a fork and stir in the mayonnaise, bacon, tomatoes, and parsley. Add salt and pepper, to taste, and blend well.
Fill the egg whites evenly with the yolk mixture and garnish with bacon, if desired. Arrange them in a container and store, covered, in the refrigerator until ready to serve.
Easter is such a special time for christians. It is a time to go to church, to spend with family and just to be thankful. Easter food is passed down for generations through families. The BLT Eggs can also be made into potato salad with red potatos and sour cream. Ham and eggs are your traditional brunch but again each family has their own wonderful traditions.