![]() ![]() Some people come from the rum school of eggnog, some from the whiskey school. It’s basically a crème anglaise recipe, with a nice vanilla bean, some mace, nutmeg, a pinch of clove and just a little cinnamon. But I must confess that I make an excellent eggnog. ![]() It has that nice spice to it, and ruby port in particular still has that fruit freshness. It’s so easy to drink at 11 o’clock in the morning. I can’t even remember any of the producers’ names, but I usually liked whichever one I found wrapped under the tree. What’s your favorite holiday cocktail? I can’t drink it anymore because of my gout, but I used to get myself-or have somebody give me-a beautiful bottle of ruby port. And then he moved away and now I’m reduced to chopped chicken liver. His foie gras went quite well with my fruit compote. When the package would arrive, I would always feel so incredibly lucky he considered me one of his pals. To receive, when he was cooking in New York, Gray Kunz used to send his buddies these little mi-cuit foie gras terrines in these tiny Pillivuyt molds, made by the traditional French ceramics company. Along with some good-quality store-bought shortbread cookies? Done. I think the best application is to warm it slightly and spoon it over a scoop of vanilla ice cream. Then I put it in jars with a little ribbon. I add white wine, orange juice, sugar, a touch of white vinegar and all those pumpkin pie seasonings-cinnamon, allspice, sometimes clove or nutmeg-then cook it for a long time. ![]() What are your favorite holiday food gifts? To give, I make a dried fruit compote around the holidays, it’s almost like mincemeat: a dice of dried apricot, prunes, currants, raisins, along with fresh diced apple or pear. F&W Star Chef » See All F&W Chef Superstars Tom Valenti of Ouest Restaurant shares the best places to visit on New York City’s Upper West Side, the secret to great eggnog and a clever technique for reheating make-ahead holiday dishes. ![]()
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