That’s why I plan on replacing my potato masher with this nifty ricer, which effortlessly mashes with the squeeze of the handles.
Garnish with additional nutmeg, and serve.Store cheesecake in an airtight container or wrapped in plastic wrap in refrigerator for up to 3 days.. About this recipe.
There's a lot to love about this eggnog cheesecake, especially if the sweet, creamy spiced drink is one of your winter favorites.The filling is made with actual eggnog — fortified with vanilla extract and ground nutmeg — and a crisp gingersnap-and-pecan crust makes things even more festive.Topped with dollops of boozy, bourbon-spiked whipped cream, this inventive.
holiday dessert.is sure to convert even staunch eggnog haters..
What is eggnog, exactly?.
Eggnog is essentially a thin, drinkable, nutmeg-spiced custard — some old-fashioned recipes will use raw eggs, but most modern eggnogs involve at least some time on the stovetop — that's often spiked with a spirit like rum, brandy, or whiskey.and cook until the zucchini is glazed, 1 minute; scrape onto the platter.
Mound the rice in bowls and arrange the cooked vegetables in separate piles.Using a slotted spoon, add the pickled cucumbers to the bowls.
Garnish with the scallions and a dollop of.and serve.. Notes.