This week I am happy to turn over the LC to my talented and lovely friend Natasha from Healthy and Gourmet. Natasha's food is always good and her photos are fantastic.
Drop by Healthy and Gourmet, meet Natasha, and make a new friend. You can also find her on Facebook.
Hello everyone! I am a huge fan of Lazaro Cooks, and was thrilled when he asked me to do a guest post on his blog.
I started my own food blog about six years ago when I moved from Trinidad and Tobago to Minneapolis, Minnesota. When I first moved here, one of the things I knew I was going to miss most about island lifestyle – besides the warm climate and the glorious beaches - was the celebration around Christmas time. A Trinidadian Christmas centers on family, friends, local Christmas music called parang, and of course the food. With influences from Spanish, French, British, and Creole cuisines, food always takes center stage. Preparations can start a good two weeks in advance, and recruit the entire family. And for good reason: many dishes are elaborate, and require a sort of mini assembly line for efficiency.
Except ponche de crème - the local version of eggnog. Made with a generous amount of condensed milk, evaporate milk, eggs, and rum, blended into a frothy, creamy concoction, it takes a short time to make and - if your family enjoys a good eggnog as much as mine - an even shorter time to consume.
Admittedly, as the years have gone by, all of the nostalgia still returns around this time. When that happens, I get my kitchen work-space ready, set up my ingredients, and blend up a batch of this recipe. Enjoy your holidays!
Ponche de Creme
Serves 4 to 5
zest of one large lime
1 tsp grated nutmeg
4 cups of evaporated milk
2 cups condensed milk
2 tbsp Angostura bitters
1 cup dark rum
1. In a blender, whisk the eggs, lime zest, and nutmeg until the eggs turn light yellow and fluffy.
2. Pour in the evaporated milk, condensed milk, bitters, and rum, quickly whisking between additions.
3. Pour over crushed ice, and serve with extra grated nutmeg.
*The eggs remain uncooked throughout the recipe, so be sure to get yours from a reputable source.