Recipe Swap ~ Dessert!!!

And for the holiday, on my National Cooking Board, we had a Thanksgiving Dessert Swap!I gave in my Pumpkin S'mores Bars & recieved this ridiculously DELICIOUS recipe for Meringue Nests from Ashley at Cheese Curd in Paradise. I changed up the Lemon curd to egg nog custard for the season & we were in heaven!!! I use the same custard for my Egg Nog Custard Pie.

My mom-in-law said the meringue "melted in her mouth". I thought it was exquisite!!!

Meringue is so easy, don't be afraid to make it! *Lishie tips~The key is in the room temperature egg whites & the slow addition of the sugar. 

Thank you so much,  Ashley!!! I will definitely be making it with the lemon curd as well.

<3 Lishie

Meringue Nests with Egg Nog Custard

Meringue Nests

recipe by tasteofhome.com

3 egg whites

1/2 teaspoon vanilla extract

1/4 teaspoon cream of tartar

3/4 cup sugar

Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.

Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.

Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with lemon curd and fruit. Yield: 8 servings.

Egg Nog Custard

adapted from All Recipes.com

via DeLish

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat. Transfer mixture to a large bowl, cover, & refrigerate until thoroughly chilled.

Assembly: Spoon egg nog custard carefully into meringue nest & complete it all with a sprinkle of fresh, grated nutmeg! 
 

Egg Nog Custard Pie

I love egg nog. I could seriously have it every single day, it is so good. And in custard form- yummmmmm nom nom nom... This was a recipe I made for New Year's Eve last year & I surely will make it again this year for the holidays. Go ahead, add the rum! I can't have it (crohns) & I get Lactaid Brand egg nog (tastes the same, I promise!) but it IS the holiday season- be merry & indulge!

<3 Lishie

Egg Nog Custard Pie

adapted from All Recipes.com

• 1 (4.6 oz) package non-instant vanilla pudding mix
• 1/4 tsp  fresh, ground nutmeg
• 1 1/2 cups eggnog
• 2 tsp rum (optional! I do not add it)
• 2 c heavy cream
• 1 Nilla Wafer pie shell
• 1 pinch fresh, ground nutmeg

In a medium saucepan, combine pudding mix, 1/4 teaspoon nutmeg, and egg nog; mix well. Cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat, and stir in rum. Transfer mixture to a large bowl, cover, & refrigerate until thoroughly chilled.

n a medium bowl, whip the cream to soft peaks. Remove the cold pudding from the refrigerator, and beat until smooth; fold in whipped cream. Spoon into baked pie shell. Sprinkle additional nutmeg over the top for garnish. Refrigerate 4 hours, or until set.

Ina's Mac & Cheese

Oh it's bone-chillingly damp, wet & cold tonight in New Jersey. Some comfort is what EVERYONE needs so might I suggest some hot, baked cheesy goodness in a casserole dish? Say, some of  Barefoot Contessa's Mac and Cheese? I followed Ina Garten's recipe to the letter, minus the tomatoes, &, as always, her recipe is delicious.  What a wonderful and comforting way to escape from the dreary downpour. Try to stay dry!

Cheesy, warm, bubbly goodness!