This recipe for the real deal (raw eggs) is from www.foodnetwork.com and my favorite TV chef, Alton Brown. For the squeamish, he has included a cooked-egg variation.

4 egg yolks 

1/3 cup sugar, plus 1 tablespoon 

1 pint whole milk 

1 cup heavy cream 

3 ounces bourbon 

1 teaspoon freshly grated nutmeg 

4 egg whites* 

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve. 

For cooked eggnog, follow this procedure: In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the  cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually, add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

A holiday treat that isn’t a batch of tedious cookies. This recipe is from www.hood.com.

Cake

1 18.25-ounce pudding-added yellow cake mix

Vegetable oil, according to cake directions

Eggs, according to package directions

1 teaspoon nutmeg

Hood Golden Egg Nog, substitute for water according to package directions

Eggnog Glaze

2 cups confectioner’s sugar

2 tablespoons butter, softened

1 teaspoon vanilla

3 tablespoons Hood Golden Egg Nog

Preheat oven to recommended temperature on cake mix package. Spray sides and bottom of a bundt pan with cooking spray. Combine dry cake mix with oil, eggs and nutmeg. Add eggnog. Mix and bake according to package directions. Cool.

In a medium bowl, combine all glaze ingredients, adding enough eggnog for desired consistency. Glaze cake once it’s fully cooled.      

 

Corn Salsa

1½ cups whole kernel corn

½ cup chopped roma tomatoes

3 tablespoons minced red onion

3 tablespoons chopped fresh cilantro

1 tablespoon lime juice

1 medium fresh serrano pepper, seeded and minced

1 clove garlic, minced

1½ teaspoons olive oil

½ teaspoon chipotle pepper powder

½ teaspoon salt

¼ teaspoon cumin

Black pepper to taste

Tacos

1 tablespoon olive oil

3 cups shredded leftover turkey

Chipotle pepper powder, to taste

12 corn tortillas (6-7 inches)

Sour cream, if desired

Heat corn in a nonstick pan without oil on medium-high for 2 to 3 minutes or until toasted. Combine remaining ingredients in a bowl and add corn. Cover and refrigerate for 2 hours to allow flavors to blend. Meanwhile, heat oil in a skillet on medium-high. Add turkey and saute 4 to 5 minutes, or until heated through. Stir in pepper powder to taste. In a separate skillet, warm tortillas for about 1 minute per side or until heated through. Keep warm. Fold each tortilla in half to form a “shell.” Add shredded lettuce, ¼ cup turkey and ¼ cup corn salsa to each. Top with sour cream, if desired. Makes 6 servings.

Roast Pork Loin Sandwich with Smoked Swiss Cheese

This recipe (pictured at left) is from chef Trey Foshee, George’s California Modern, La Jolla, Calif.

1½ pounds boneless center cut pork tenderloin

1 teaspoon vegetable oil

½ teaspoon salt

¼ teaspoon pepper

Jam:

½ cup sugar

½ cup cider vinegar

2 tablespoons honey

2 yellow onions, thinly sliced

Aioli:

½ cup mayonnaise

2 teaspoons fresh lemon juice

1/16 teaspoon garlic, minced

2 teaspoons prepared horseradish

1/8 teaspoon cayenne pepper

1 tablespoon extra virgin olive oil

6 hamburger buns

4 cups arugula, cleaned and dried

8 ounces smoked Swiss or smoked gouda cheese, sliced

Preheat oven to 350 degrees. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center. For the jam, combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool. Meanwhile, combine the mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil in small bowl. Set aside.

For the final preparation: Toast buns. Thinly slice the pork. Spread cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm. Makes 6 servings.

This recipe is from chef Matthew Silverman, of the Vintner Grill, Las Vegas.

Romesco Sauce:

1/3 cup canned fire-roasted tomatoes, drained

1/3 cup bottled roasted red peppers, roughly chopped

1 teaspoon roasted garlic (home roasted or purchased)

3 tablespoons slivered almonds, toasted

3 tablespoons Parmesan cheese, grated

1 tablespoon extra virgin olive oil

½ teaspoon red pepper flakes

Pizzas:

4 flatbreads, such as pocketless pita or naan

1½ cups (6 ounces) mozzarella cheese, shredded

1 1/3 cups (6 ounces) smoked gouda cheese, shredded

4 large Portobello mushrooms, grilled and sliced

Red pepper flakes, to taste

Fresh basil leaves, sliced (optional)

For the sauce, place all ingredients in a blender and puree. Set aside. For the pizzas, preheat oven to 350 degrees. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake 5 to 7 minutes. Remove from oven and top each flatbread with ¼ of the romesco sauce.

Reset oven to 375 degrees. In a bowl, toss mozzarella and gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired. Makes 4 flatbreads.

From chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering, New Orleans.

Custard:

4 whole eggs

4 egg yolks

2 tablespoons sugar

2 teaspoons pure vanilla extract

¼ teaspoon salt

3 cups whole milk

1 cup heavy cream

7 cups day-old French bread, cut in 1½-inch cubes

Apples:

4 cups Granny Smith apples, peeled and sliced

2 tablespoons lemon juice

½ cup (1 stick) butter

½ cup sugar

½ cup light brown sugar

1½ teaspoon ground cinnamon

¼ teaspoon ground cayenne pepper

2 cups (8 ounces) aged cheddar cheese, grated, divided

In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples. Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, 8 to 10 minutes, stirring frequently. Cool 20 minutes.

Preheat oven to 325 degrees. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with 1 cup of cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 degrees. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired. Makes 8 to 10 servings.

2 teaspoons olive oil 1 clove garlic, minced 1 medium onion, diced ½ medium red pepper, diced ½ medium yellow pepper, diced ½ medium green pepper, diced 1 small zucchini, seeded and diced 1 small yellow squash, seeded and diced 3  tomatoes, peeled, seeded and diced 1 bay leaf ¼ teaspoon thyme 4 fresh basil leaves, chopped Salt and fresh ground pepper, to taste 1 pound cooked pasta (fusilli or cellentani) 2 tablespoons grated Parmesan or Romano cheese

Greek Vinaigrette

3 ounces olive oil 1 tablespoon red wine vinegar 1 tablespoon lemon juice 1 teaspoon dried oregano 1 ounce crumbled Feta cheese Salt and fresh ground pepper, to taste 4 boneless, skinless chicken breasts

For ratatouille: Heat olive oil in pot. Add garlic, onions, peppers, zucchini and squash. Saute until tender and crisp. Turn heat to low. Add tomatoes, bay leaf and thyme. Cover with lid and cook very slowly until vegetables are tender, about 30 minutes. Remove bay leaf and season with salt and pepper. Stir in basil and mix with hot, cooked pasta. Sprinkle with Parmesan cheese and keep warm.

For vinaigrette: Combine all ingredients. Set aside. Grill each chicken breast, basting with half of the vinaigrette while grilling. Cook until done. Place chicken breast on pasta and cover with remaining vinaigrette. Makes 4 servings.

A winner from a previous Naples Grape Festival.

Crust: 

2¼ cups all-purpose flour 

½ teaspoon salt 

1 cup sugar 

½ cup butter-flavored shortening 

½ cup butter 

¹/3 cup cold water 

Filling: 4 cups Concord grapes 

1 cup sugar 

4 tablespoons all-purpose flour 

½ teaspoon salt 

1 teaspoon lemon juice 

3 tablespoons butter 

½ cup brown sugar 

2 tablespoons honey 

1 teaspoon vanilla 

Topping: 

1½ cups rolled oats 

1 stick butter 

1 teaspoon vanilla 

½ to ¾ cup brown sugar 

1 egg, beaten 

For the crust: In a large mixing bowl, mix the flour, salt, sugar, shortening and butter. Sprinkle with the cold water. Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough ball in half and roll out each half with a rolling pin to desired thinness. Cut one of the rolled-out pieces into strips to use for the top layer. Reserve. 

For the filling: Pinch the grapes at the end opposite the stem to pop out the pulp. Reserve the skins. Place the pulp in a medium-sized saucepan and bring to a rolling boil. Remove from the heat and, while still hot, rub the pulp through a strainer to remove the seeds. Mix the strained pulp with the reserved skins in a larger mixing bowl. Add the sugar, flour, salt, lemon juice, butter, brown sugar, honey and vanilla and mix well. 

For the topping: In a large bowl, mix all of the ingredients together until it forms a crumbly mixture. 

To assemble: Place the rolled dough into a pie plate so dough covers the edge of the plate. Sprinkle ¹/3 of the topping over the bottom of the crust, add the filling and cover with another ¹/3 of the topping. Crisscross the dough strips over the filling and brush with the beaten egg. Sprinkle the remaining ¹/3 of the topping over the top. Transfer to a 425-degree oven and bake for about 40 minutes.

Recipe courtesy of Giada De Laurentiis, and found on foodnetwork.com.

1 pound pizza dough 

2 tablespoons extra-virgin olive oil 

Coarse sea salt, for sprinkling 

1 garlic clove minced 

1 shallot, cut into thinly sliced rounds 

1 tablespoon fresh rosemary leaves 

½ cup green grapes 

½ cup red grapes 

Preheat the oven to 400 degrees. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet. Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt, the garlic, shallot and rosemary. Spread the grapes over the top of the dough and push down into the dough. Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.        

1 cup uncooked long grain rice 

1 (12-ounce) can Spam Classic, cubed 

½ cup chopped onion 

½ cup chopped green bell pepper 

1 tablespoon butter or margarine 

1 (15-ounce) can black beans, drained 

1 (15-ounce) can Cajun stewed tomatoes 

½ teaspoon cumin 

¹/8 teaspoon cayenne pepper 

Cook rice according to package directions. In large skillet, sauté Spam, onion and bell pepper in butter until onion is softened and Spam is lightly browned. Stir in beans, tomatoes, cumin and cayenne pepper. Cook, stirring occasionally, until beans are thoroughly heated. Serve over hot cooked rice. Makes 6 servings.