How To make Golden Apricot Nog
1/2 lb Dried Apricots
1 c Water
1/4 c Sugar
1 Cinnamon Stick (3")
1 c Non-fat Milk
1 tb Vanilla
7 c Non-fat Milk
1/2 ts Ground Nutmeg
4 lg Egg whites
1/2 c Sugar
3/4 c Rum or Brandy (optional)
In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl until mixture is smooth. Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day. In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz. each)
How To make Golden Apricot Nog's Videos
How to Make the Apricot Lady Mixed Drink
How to Make the Apricot Lady Mixed Drink. Part of the series: Rum Mixed Drinks: Part 3. The Apricot Lady is a mixed drink with rum that's easy to make at home. Our professional bartender shows you how in this free video on mixing drinks.
MOROCCAN LAMB TAGINE RECPIE || Lamb Tagine with Prunes, Apricots, Figs & Almonds || Mrouzia Recipe
MOROCCAN LAMB TAGINE RECPIE || Lamb Tagine with Prunes, Apricots, Figs & Almonds || Mrouzia Recipe
In this video, we show you how to make a Moroccan Lamb Tagine Recipee. Tagine is a traditional Clay vessel that is used to cook almost anything in Morocco, and today we show you how to make a delicious Moroccan Lamb Tagine with Prunes, Apricots, Figs, and Almonds. Moroccan Cuisine is known for its delicious savoury spices mixed with sweet notes from fruit. This type of Tagine is also known as Mrouzia, which is an ancient way of cooking Lamb in a rich thick sauce, with sweet caramelized dried fruit and nuts in honey and cinnamon. The Lamb is slow cooked which makes it super tender, the rich thick gravy is full of fantastic flavours and the sweetness from the fruits is just the icing on the cake. If you don't have a tagine then you can cook in a casserole pot or in the oven, and adjust the cooking times accordingly.
This Moroccan Lamb Tagine is another highly recommended recipe that you guys must try as the flavours are mind-blowing!
To make the Moroccan Lamb Tagine Recipe, you will need:
Step 1: Prepare Lamb
1/2 KG Lamb (small or large pieces as per your choice)
1/2 tsp cumin powder
1/2 tsp ginger powder
1 tsp coriander powder
1/2 tsp black pepper
salt to taste
1 heaped tsp paprika
1/8 tsp turmeric powder
1/2 tsp cayenne pepper
Step 2: Tagine
2 tbs olive oil
1 large onion (finely chopped or grated)
salt to taste (enough for the onions)
1/4 tsp paprika
2-3 grated garlic cloves
4-5 tbs saffron water
2 medium-sized tomatoes grated
1 bay leaf
1 small cinnamon stick
enough hot water to cover the lamb (we used about 1 cup of water)
Step 3: Fruits
small piece of butter
*the following dried fruit was soaked in hot water for 20 minutes
6 dried apricots
5-6 prunes
1/4 cup raisins
2 dried figs (halved)
1 tbs honey (or more if you like it sweeter)
1/2 tsp cinnamon powder
1/4 cup almonds (soaked and skin removed)
We served this delicious Lamb Tagine (tagine d'agneau) with a Moroccan spiced bulgar salad, but it can also be served with couscous or toasted bread.
We hope you have seen how easy it is to prepare this delicious Moroccan Lamb Tagine with sweet and sticky fruit (Mrouzia), and we hope you can put your tagine to use with this amazing recipe. If you do not have a tagine then you can apply the same ingredients and cook it in a pot on the stove (like a casserole pot) or even bake it in the oven (adjust cooking times accordingly).
Video Timings:
Intro: 0:00
Prepare Lamb: 0:31
Prepare Tagine: 1:11
Prepare Fruits: 3:09
Serving Suggestion: 5:04
Ending Comments: 5:58
View our Moroccan Chicken Tagine recipe here:
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Eggnog Punch Recipe
Eggnog Punch Recipe.
Ingredients:
2 Cups Eggnog
1 Cup Club Soda
1.5 Cup Eggnog Ice Cream
Peppermint Candies
Preparations:
1- Grind/Mash the peppermint candies.
Directions: for details visit:
Eggnog can be used in various recipes during Christmas. Eggnog punch is another fun way to put traditional eggnog to good use.
One serving (3.5 oz / 100g) of eggnog punch has 122 calories…
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Eggnog Recipes That Don't Suck | Cocktail Limelight
If you are a sucker for a well-made eggnog, but are looking for something a bit different this holiday season? If so, these three eggnog recipes are just for you!
TODAY'S RECIPES
WHITE NOG-RONI
1oz | 30ml Gin
.5oz | 15ml Bianco Vermouth
.5oz | 15ml Suze
.75oz | 22.5ml Simple Syrup
.75oz | 22.5ml Heavy Cream
1 Whole Egg
METHOD: Dry Shake/Shake
GLASSWARE: Coupe
GARNISH: Grated Dark Chocolate
SNOOP NOGGY NOG
1oz | 30ml Aperol
1oz | 30ml Vermouth Blanc
.75oz | 22.5ml Heavy Cream
.75oz | 22.5ml Vanilla Syrup
1 Whole Egg
METHOD: Dry Shake/Shake
GLASSWARE: Coupe
GARNISH: Orange Slice
GOLDEN TICKET
1oz | 30ml White Rum
.75oz | 22.5ml St. Germain
.5oz | 15ml Simple Syrup
.75oz | 22.5ml Heavy Cream
1 Egg Yoke
METHOD: Dry Shake / Shake
GLASSWARE: Coupe
GARNISH: Light Dust of Nutmeg
_____________________________________
Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.
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#Eggnog #BartenderHomeCocktails #EggnogRecipes #HolidayCocktails #ChristmasCocktails #HomeBar #CocktailLimelight #CocktailRecipes #CocktailTutorials #CocktailVideos #CocktailsHowTo #BartenderAtLarge #HomeBartender #CocktailMenu #SpecialtyCocktails
Martha Stewart's Christmas Classics | 17-Recipe Special | Martha's Supercuts
Embark on a culinary adventure with Martha Stewart's classic Christmas recipes! Join us as Martha shares timeless holiday favorites that will make your festive season unforgettable. From decadent desserts to savory delights, infuse your celebrations with some culinary expertise, and create a Christmas feast that will leave a lasting impression.
#marthastewart #christmas #holidays #food #recipe #howto
00:00 Introduction
00:05 Golden Bow Cookies
6:55 Baking Basics
9:19 Christmas Tree Cupcakes
11:40 Holiday Punch
13:16 Icebox Butter Cookies
16:25 Nut Brittle Block
18:14 Spicy Popcorn
19:23 Holiday Icecream Sundaes
2-:54 Brûléed Pumpkin Pie
24:30 Chocolate Chip Cookies
27:17 Chocolate Molasses Spice Cookies
29:38 Homemade Granola Gift
32:06 Candied Walnuts
34:08 Christmas Cookies
36:23 Walnut Shortbread
39:46 Panettone
47:35 Eggnog
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart's Christmas Classics | 17-Recipe Special | Martha's Supercuts
Ich habe Hähnchen noch nie so lecker gegessen! Das berühmte Ungarisches Hühnerrezept!
Ich habe Hähnchen noch nie so lecker gegessen! Das berühmte Ungarisches Hühnerrezept!
Paprikahuhn! Besorgen Sie sich für dieses Rezept Paprika auf dem Markt: Am besten eignet sich süßer oder scharfer ungarischer Paprika. Geschmackvolles, köstliches Gericht, das jeder probieren sollte! Probieren Sie dieses einfache und köstliche Rezept aus und lassen Sie es mich in einem Kommentar wissen: Wie gefällt es Ihnen?.
4 Hähnchenschenkel.
Salz und schwarzer Pfeffer.
1 Esslöffel Olivenöl.
1 Esslöffel Butter.
2 Esslöffel Olivenöl.
Auf jeder Seite 5 Minuten goldbraun braten.
1 Zwiebel.
Reservieren Sie das Hähnchen auf einem Teller.
Die Zwiebel unter häufigem Rühren 5 Minuten bei schwacher Hitze kochen.
3 Knoblauchzehen.
Den Knoblauch hinzufügen und weitere 3 Minuten kochen lassen.
Reduzieren Sie die Hitze auf ein Minimum.
3 Teelöffel Paprika.
2 Esslöffel Mehl.
1 Tasse Tomatenpüree oder 2 reife Tomaten.
1 Tasse Hühnerbrühe oder Wasser.
25 Minuten bei schwacher Hitze mit Deckel garen.
3/4 Tasse Sauerrahm oder Joghurt.
Mischen, um die Sahne mit der Soße zu vermischen.
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