heavy cream, Ell Tee's Recipes

About 45 minutes.

Ingredients

6 eggs

2 + 1/2 cups heavy whipping cream

2 cups whole milk

1 cup caster sugar

1/2 cup brandy

1/2 cup dark rum

1/2 teaspoon vanilla extract

1/2 teaspoon nutmeg, ground or grated (fresh is best)

Substitute or remove alcohol as desired. 3/4 cup brandy + 1/4 cup apricot brandy is also good

A stand mixer with a large bowl makes things much easier.

It will separate after mixing eventually, so use a large spoon to re-mix it as necessary. One easy way to store this is to pour it into large mason jars, which will let you seal it in the fridge and easily shake it to re-mix as necessary.

This recipe does not require separated eggs, so I use pasteurized eggs from a carton for safety and ease.

Steps:

Begin with pre-chilled ingredients for the greatest end result.

In a medium bowl, beat the eggs together hard until they’re very frothy.

Add sugar and continue beating.

Sprinkle in nutmeg and vanilla.

Continue beating.

A little at a time, add in the whipping cream, continuing to beat.

Again, only a little at a time, beat in the milk.

Finally, beat in the rum and brandy.

Put the eggnog in the fridge to chill for 1 or 2 hours. Pour into mason jars.

Serve cold.

Serves 6.

Cooking Time : 3 hours on high

Ingredients

1 tablespoon extra-virgin olive oil

1 lb italian sausage, removed from it’s casing

2 onions, minced

1 green bell pepper and 1 red bell pepper, stemmed, seeded, and cut into 1/2″ pieces.

4 garlic cloves, minced

1 tablespoon minced fresh oregano, or 1 teaspoon dried oregano

1 28 oz can crushed tomatoes

1/2 cup heavy cream

8 ounces ziti

1/2 teaspoon salt

1/4 teaspoon pepper

1 15oz can tomato sauce

1 cup shredded mozzarella cheese (4 oz)

Directions

Line slow cooker with aluminum foil collar and coat with vegetable oil spray. Heat oil in large pot over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with a wooden spoon, about 5 minutes. Add onions, bell peppers, garlic, and oregano and cook until vegetables are softened and lightly browned, 8 to 10 minutes.
Stir in tomatoes and heavy cream, scraping up any browned bits, and simmer until thickened slightly, about 5 minutes. Stir in ziti (uncooked), salt, and pepper.
Transfer ziti mixture to prepared slow cooker and spread tomato sauce evenly over pasta. Cover and cook until pasta is tender, about 3 hours on high.
Remove foil collar. Gently stir pasta, adding hot water as needed to loosen sauce consistency. Sprinke with mozzarella, cover, and let sit until melted, about 5 minutes. Serve.

Note: Foil collar on inside of slow cooker is designed to evenly distribute heat and prevent the pasta from being burned.

Note: Use low moisture pre-shredded mozzarella, not fresh mozzarella in a solid block and packed in brine.

Stolen from “Slow Cooker Revolution, page 236, by America’s Test Kitchen.

Indulgent EggNog

Slow Cooker Baked Ziti with Sausage and Peppers