Eggnog cake

For my own future reference, before I forget more of what I did

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|| *Eggnog Cake* || (Kristal BDay 2018)
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A. Eggnog Chiffon
B. Eggnog jello
C. Eggnog Diplomat Cream

A *Eggnog Chiffon*
(Makes two 9x3 inch rounds)

DRY INGREDIENTS
14.5 oz cake flour
8.75 oz icing sugar
0.5 oz baking powder

WET INGREDIENTS
6.75 oz mix of homogenized milk and eggnog (ratio to your preference, I did half/half, I think)
6 oz canola oil
2 eggs
1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

MERINGUE INGREDIENTS
13 oz egg whites
9.5 oz granulated sugar

1. Preheat oven to 375 F; butter two 9x3 inch round pans, then place parchment on the bottom and sides. Butter the parchment.

2. Sift dry ingredients into a large bowl

3. Mix wet ingredients into the large bowl to combine into a batter

4. Whip the meringue ingredients to medium peaks

5. Fold the meringue into the batter, pour into pans and bake at 375 F until set (i.e., until a toothpick comes out with no goopy stuff) - 20-35 minutes

6. Remove from oven and pan; let it cool on a rack

7. Slice off the bottom and top of the cakes. You can slice off the sides if they are uneven as well.

The chiffon can be made ahead of time and frozen wrapped in plastic wrap and aluminum foil. Take it out to defrost a few hours before assembling the cake.

B. *Eggnog Jello*

0.25 C homogenized milk
1 packet gelatin
1.75 C eggnog

1. Sprinkle the gelatin onto the milk
2. Heat the eggnog in a saucepan until it is steaming
3. Dissolve the milk/gelatin into the hot eggnog
4. Pour the jello mixture into a 9x3 inch cake pan
5. Place the jello into the fridge to set, approximately 4 hours
6. Place a plate on top of the jello, to invert onto. Place the bottom of the cake pan in warm water for 3-5 seconds. Invert jello onto the plate.
7. Place plated jello back in fridge to set (in case it fell apart like mine did)

Slide jello onto a cake layer, then place the second cake layer on top. Place in fridge until you are ready to apply the diplomat cream.

C. *Eggnog Diplomat Cream*

3 large egg yolks
2.5 oz (1/3 C) granulated sugar
3 Tbsp cornstarch
8 oz (1 C) mixture of eggnog and homogenized milk (I used 3/4 C eggnog)
1/8 tsp salt
2 Tbsp unsalted butter

1tsp EACH of
- freshly ground nutmeg
- cinnamon
- ground cloves

1 C heavy cream

1. Whisk the first three ingredients in a medium bowl until the sugar is dissolved
2. Heat milk/eggnog mixture in a saucepan with the spices until steaming (medium-high)
3. Remove front heat and gradually whisk the egg mixture into the milk mixture in a steady stream
4. Return saucepan to low heat and cook, whisking constantly until the pastry cream thickens
5. Remove from heat and stir in butter; set aside until completely cool (I stuck it in the fridge). When completely cool, whisk it until it is of a uniform texture again
6. Whip the heavy cream to stiff peaks; gently fold into the pastry cream

Use the diplomat cream to cover the top and edges of the cake; pipe the remaining cream to decorate the top and edges of the cake.

Kale Salad (Salvio Volpe)

Ingredients
- 4 cups packed kale
- 3 tbsp lemon juice
- 1/2 cup olive oil
- 1 small clove garlic, minced
- 1/3 cup panko
- 1/3 cup grated parmesean
- salt and pepper

Directions
1. Julienne kale
2. Whisk lemon juice, olive oil, garlic. Salt and pepper to taste
3. Toast panko with olive oil in pan until golden brown
4. Dress salad, mix in 2 tbsp panko and 2 tbsp parmesean, toss
5. Top with remaining panko and parmesean

Instant Pot Chicken and Sausage Jambalaya

Ingredients
- 3 chicken breasts or 6 thighs
- 1 pound of smoked sausage, diced
- 4 stalks celery, diced
- 2 medium (or 1 large) onions, diced
- 1 green & 1 red pepper, diced
- 3 green onions sliced
- 6 cloves garlic, minced
- 5 bay leaves
- 1/2 tsp ground black pepper
- 1/2 tsp ground white pepper
- 2 tbsp sweet paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cayenne powder
- 2 tbsp tomato paste
- 3 1/2 cups chicken stock
- 2 1/2 cups white rice

Directions
1. Poach chicken in instant pot (frozen breast = 10 min high pressure, quick release; raw chicken 8 minutes high pressure, quick release) in 1/2 cup water. Remove chicken and shred, reserve liquid and clean pot.
2. Set sautee function - brown sausage in oil or bacon fat, deglaze with liquid, set aside
3. Brown onions for 10 minutes, deglaze with liquid then add remainder of ingredients (apart from stock and rice). Sautee for 10 minutes and use more liquid to bring up the fond.
4. Add rice and stock, stir. Close lid and set high pressure cook for 5 minutes. Natural pressure release for 5 minutes, then quick release.

Garam Masala Mix

Ingredients
- 2 tbsp coriander seed
- 1 tsp cumin seed
- 1/2 tsp whole cloves
- 1 tsp cardamom pods
- 2 bay leaves
- 2 inch cinnamon stick

Directions
1. Place in spice grinder and process until a powder

Instant Pot Butter Chicken

Ingredients
- 1 large can diced tomatoes, drained
- 1 head garlic, minced
- 4 tsp minced ginger
- 2 tsp tumeric
- 2 tsp salt
- 2 tsp ground cumin
- 4 tsp garam masala
- 2 pounds chicken (thighs or breasts, frozen works well)
- 8 oz butter and/or 8 oz heavy cream (however much you can stomach putting in, can also substitute coconut cream, sour cream)
- chopped cilantro

Directions
1. Place all ingredients into Instant Pot except 2 tsp garam masala, butter/cream and cilantro. Stir well
2. Set for 10 minutes on high pressure, then natural pressure release for 10 minutes, then release pressure valve
3. Open pot, set chicken aside and cut/chop as desired
4. Use immersion blender to blend the sauce. Add garam masala and butter/cream
5. Set aside/freeze half of the sauce (makes enough for another serving)
6. Add back chicken, top with cilantro

Broccoli, Rice, Chicken and Cheddar Casserole

Ingredients
- 3 heads broccoli, cut into florets and small pieces
- 2 cans cream of mushroom soup
- 1 can chicken broth
- 2 sprigs thyme
- 6 ounces sharp cheddar grated
- 1/2 onion very thinly sliced
- 3 cups cooked brown rice
- 1 bunch scallions chopped
- 1 small squash diced
- 2 cooked chicken breasts, diced
- 1 tbsp melted butter
- 3/4 cup panko

Directions
1. Preheat oven to 375F
2. Steam broccoli 2 minutes, then rinse in cold water
3. Heat cream of mushroom and chicken broth in microwave for 3 minutes, then whisk until smooth
4. Combine broccoli, soup, thyme, cheddar, onion, rice, scallions, squash and chicken  in a big bowl, mix well. Pour into casserole dish
5. Melt butter and combine with panko - spread evenly on top
6. Put in oven for 20 minutes, if top not well browned, turn oven to 425F and bake for additional 5 minutes.

Vietnamese Grilled Pork

Ingredients

Grilled Pork
- 1 kg pork (sliced pork shoulder inch, ground pork, pork belly or combination)
- 4 tbsp brown sugar (or caramel sauce)
- 2 tbsp oyster sauce
- 4 tbsp fish sauce
- 4 tbsp minced shallot
- ground pepper

Nuoc Cham
- 6 tbsp lime juice
- 3 tbsp fish sauce
- 1/4 cup sugar
- 1/2 cup water
- 1 clove minced garlic

- rice vermicelli or rice
- lettuce
- pickled daikon and carrot
- mint, basil, cilantro

Directions
1. Marinate pork for a few hours (form ground pork into patties)
2. Grill for 3-4 minutes each side on high until slightly charred
3. Serve

Green Tomato Jam

Ingredients
- 6-8 medium green tomatoes
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1/2 tsp salt
- 1 lemon zested, and juiced
- 1/2 tsp cinnamon, 1/4 tsp allspice
- 1 tsp vanilla or almond extract

Directions
1. Chop green tomatoes. Add to pot with sugar and lemon juice. Simmer for 30 minutes.
2. Near end of cooking when tomatoes have broken down, add lemon zest, spices and extract.
3. Strain mixture through a fine sieve.

Turkey Tortilla Soup

Ingredients
- turkey bones
- 1 onion chopped
- 8 cloves garlic
- 2 tomatoes
- oregano
- leftover turkey, chopped
- avocado
- oaxacan or mozzarella cheese
- tortilla chips
- sliced radishes
- cilantro
- thinly sliced cabbage

Directions
1. Fry onion and garlic in pressure cooker until fragrant. Add oregano, tomatoes and turkey bones with water. Pressure cook for at least 1 hour, then season with salt and pepper.
2. Prepare bowls with avocado, turkey and cheese - pour hot soup over
3. Garnish with chips, radishes, cilantro and cabbage

Turkey Pho

Ingredients
- turkey bones
- 6 shallots, quartered
- 1 onion, chopped
- 1 leek, washed and chopped into 2 inch lengths
- 4 inch ginger, sliced
- 2 star anise
- 1 tsp coriander seeds
- 1/2 tsp white peppercorns
- 2 cardamom
- 3 inch cinnamon stick
- 1/2 palm sugar tablet
- salt
- fish sauce
- 2 turkey breasts
- rice noodles
- condiments: basil, cilantro, mint, green onion, fried shallots, bean sprouts, lime wedges

Directions
1. Dry roast spices in pressure cooker pot on medium low heat until aromatic, a few minutes, remove from pot
2. Turn heat to high, add shallots, onions and leeks. Fry until darkened about 5-10 minutes
3. Add spices, turkey bones and water to pressure cooker. Pressure cook for at least 1 hour
4. Release pressure, strain soup through sieve, mashing veggies to get liquid out
5. Add sugar, season with salt, fish sauce
6. While making soup, sous-vide turkey breasts (salt and peppered), at 142F for at least 1 hour
7. Prepare noodles, condiments. Slice turkey breast. Combine and serve

Tomato Egg Noodles

Ingredients
- 3 cups chopped tomatoes
- 3 eggs
- 4 cloves garlic, minced
- 2 sprigs green onion chopped
- 1 tbsp cooking wine
- 1 tsp soy sauce
- chinese noodles
- ketchup, lea & perrins, black vinegar, sugar to taste

Directions
- sautee garlic and white part of green onion until fragrant
- add tomatoes and cook until it forms a sauce
- beat eggs with salt, pepper and cooking wine
- add eggs to tomato sauce and stir until eggs just set
- adjust seasonings
- add in noodles and stir to combine

Butterflied Leg of Lamb Schwarma

Ingredients

2  teaspoons black peppercorns
5  cloves
½  teaspoon cardamom pods
¼  teaspoon fenugreek seeds
1  teaspoon fennel seeds
1  tablespoon cumin seeds
1  star anise
½  cinnamon stick
1  tablespoon grated nutmeg, about half a pod
¼  teaspoon ground ginger
1  tablespoon sweet paprika
1  tablespoon dried sumac
¾  tablespoon kosher salt
1  3-inch piece of fresh ginger, peeled and grated
3  garlic cloves, peeled and crushed
¾  cup chopped cilantro, stems and leaves included
4  tablespoons fresh-squeezed lemon juice
½  cup peanut or other neutral oil
2  tablespoons fish sauce
1  leg of lamb, on the bone, about 5 1/2-6 1/2 pounds

Directions
1. Combine all aromatics into a paste
2. Butterfly leg of lamb, spread paste onto meat and marinate overnight [Trim leg of lamb of extra fat (including the fat cap), book end open the end pieces, then cut slits into the middle piece to flatten]
3. Allow meat to come to room temperature
4. Grill on direct med high heat about 10 minutes 1 side, then flip over, grill until internal temperature 140F
5. Rest, then slice thinly
6. Serve with tzaziki and garlic sauce and fatoush salad

Vietnamese/Thai Baked Chicken

Ingredients
- 5 lbs chicken thighs
- 1/4 cup fish sauce
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 1/2 tbsp lime juice
- lime zest
- 6 cloves garlic
- 1 small bunch cilantro
- 1 inch peeled ginger
- 4 stalks lemongrass
- 4 kafir lime leaves, galangal (optional)
- 2 tbsp oil

Directions
1. Combine marinade ingredients in blender - blend until smooth
2. Marinate chicken for several hours
3. Heat oven to 425F, place chicken on wire rack over lined baking sheet. Bake about 35 minutes, or until meat temperature is 155-160F

Hainanese Chicken Rice and Chili Sauce

Ingredients
- 1 whole chicken, quartered
- 9 cups of cold water (or enough to cover)
- 2 tbsp soy sauce
- 2 tbsp rice wine
- 1 tsp salt
- white pepper
- 3 inch ginger, sliced
- 3 green onions
- 2 pandan leaves

- minced garlic
- minced ginger
- rice

- sambal olek
- lime juice
- 3 inches ginger peeled
- 3 cloves of garlic
- 1/2 tsp salt
- 1/2 tsp sugar (or to taste)
- rice wine vinegar (to taste)
- chicken stock (to desired consistency)

Directions
Chicken
- Put all ingredients into pot and bring to simmer, skim scum off the surface
- Simmer on low heat until breast is 155F and thigh 165F
- Take out and cut into pieces
- Serve chicken broth on side

Rice
- sautee garlic and ginger until fragrant
- add to rice cooker with rice
- use chicken stock (and oil) to cook rice

Chili Sauce
- put all ingredients into blender and several tbsp chicken stock and blend until smooth
- adjust sugar and vinegar to taste

Chou Hou Beef Brisket with Daikon (Pressure Cooker)

Ingredients
- 2 pounds beef brisket, 1 inch pieces, fat trimmed
- 1 daikon, chopped
- 2 large carrots
- 4 slices ginger
- 4 cloves garlic
- 2 star anise
- 1 tbsp peppercorns
- 1/4 cup xiaoshing wine
- 1/4 cup chou hou sauce
- 2 tbsp light soy
- 1 tbsp dark soy
- 2 tbsp oyster sauce
- 1 tsp five spice powder
- 2 pieces dried orange peel

Directions
1. Boil brisket pieces in water until foam forms, drain the meat
2. Sautee ginger, garlic, star anise, peppercorns in fat, when fragrant, add the drained brisket and sautéed until browned
3. Add remainder of ingredients and 500-750mL of water, bring to boil then add daikon and carrots
4. Pressure cook for 40 minutes, add cornstarch slurry to thicken to desired consistency