The Sauced Chef

Sauce Lab #10:  Eggnog Base

2 Large  bowls

Medium saucepan

Whip

Ladle for tempering

12 oz milk

2 tbsp vanilla extract (or 1 split vanilla bean)

2 egg yolks

1 oz fine granulated sugar

1 oz cake flour

1/2 oz cornstarch

3 oz Grand Marnier

6-8 oz Sauce Lab #10: Creme Chantilly

1. Heat the milk and vanilla to just below boiling point
2. Whip the egg yolks and sugar until pale.  Add the flour and cornstarch and mix well
3. Temper the egg mixture by gradually stirring in about half the hot milk.  Pour this mixture back into the saucepan with the remaining hot milk.  Return to a boil, whipping constantly
4. Remove from heat and stir in the Grand Marnier
5. Cover with plastic film** and cool thoroughly, than chill in fridge
6. Once it is cool, beat well until perfectly smooth
7. Fold in creme chantilly

** Just use plastic wrap to cover the pan and throw it in the fridge.  Make sure the plastic wrap actually touches (is flush with) the top of the mixture, this is very important!

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Sauce Lab #6: Meatless Mincemeat Sauce

 large pot or kettle

masher

4 cups brown sugar

3 lbs raisins

1 orange (zest the entire orange, rough chop the rinds, squeeze all the juice out)

1 lemon  (zest the entire lemon, rough chop the rinds, squeeze all the juice out)

2 (16 oz.) cans jellied cranberry sauce

8 lbs. tart apples, peeled and cored

2 lbs. currants

1/2 citron (cut fine)

1-2 pints hard cider (I prefer Strongbow)

1 cup chicken stock

1 tsp mace 

1 tsp allspice

S/P TT

1. Combine all ingredients in large kettle, bringing to boil.  (Add only 1 pint of cider in beginning)
2. Mash liberally, until items had roughly the same consistency.  Add remaining pint of cider and bring to boil again
3. Mash, mash and mash some more until you are satisfied with the texture. 
4. Taste and finish with salt and pepper.  You may want to add more mace and allspice if necessary.
5. Jar and store

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