Back in the day, when bringing in the New Year was the event of the Year.
Happy New Year to you and yours!
December 29, 2011
peabody essex museum
I’m convinced I’ll be working on a short series of maritime related artwork for the new year.
A most inspirational resource is the Peabody Essex Museum.
December 28, 2011
up close and personal
Take a few minutes and see what I’ve been working on. I’m looking forward to getting back in the studio after my trip to New England and starting my 2012 series.
December 19, 2011
last minute gifts
Still need a few last minute items to round off your gift giving list? I have a variety of decoupaged glass: available trays.
December 16, 2011
eggnog with a twist
Makes 8 drinks so invite your gal pals over and whoop it up!
Ingredients
For the creme anglaise:
- 2 cups half-and-half
- 1/2 whole nutmeg, crushed with a heavy pan
- 1 vanilla bean, split lengthwise and seeds scraped out
- 6 large egg yolks
- 1/2 cup sugar
For the cocktails:
- 1/2 cup sugar
- 1/2 teaspoon freshly grated nutmeg
- 2 ounces brandy
- 2 ounces rum
- 2 ounces bourbon
Directions
Make the creme anglaise: Combine the half-and-half, crushed nutmeg, and vanilla pod and seeds in a medium saucepan and bring just to a boil over medium heat. Remove from the heat and let steep 5 minutes.
Whisk the egg yolks and sugar in a bowl. Slowly whisk in the warm half-and-half mixture, then pour the egg mixture into the saucepan and cook over medium heat, stirring constantly, until the creme anglaise just begins to thicken, about 10 minutes. Strain and refrigerate until cold, about 4 hours.
Make the cocktails: Combine the sugar and grated nutmeg on a plate. Dip the rims of 8 martini glasses in water, then in the sugar mixture. Combine half each of the creme anglaise, brandy, rum and bourbon in a cocktail shaker with ice. Shake well and strain into 4 glasses. Repeat to make 4 more cocktails.
Photograph by James Wojcik {via Food Network}
