The Spice Smuggler Jeffrey Saad’s Spice Recipe of the Month:
Spiced Eggnog Meringue
 Jeffrey Saad  Spiced Eggnog Meringue |
Los Angeles, Calif., December 8, 2009 – Each month, Celebrity Chef Jeffrey Saad, also known as The Spice Smuggler, takes spices off the rack and brings them to life in his kitchen and on his blog, which can be found at www.jeffreysaad.com. Below is December’s Spice Recipe of the Month, Spiced Eggnog Meringue.
The key spice ingredient this month is Allspice, which is not only a berry that is packed with the best aromas and flavors of all of the baking spices, but it is also known to act as a preservative, pain reliever, aids in digestion and helps to regulate blood sugar levels.
Spiced Eggnog Meringue
6 each egg yolks
2 cups half & half
¼ cup honey
4 each egg whites
1 teaspoon white pepper
1 teaspoon allspice
4 tablespoons sugar
½ teaspoon cloves
Instructions
The eggnog:
In a medium size pot over med heat whisk together the egg yolks, half and half and honey. Cook, stirring constantly until the mixture reaches 140 degrees. You do not want it to boil or the eggs will curdle. Turn off heat and set aside to cool.
In a small bowl combine the sugar and spices.
In a mixer add the egg whites. Start whisking on low speed until the whites start to froth. Add the sugar/spice mixture slowly and continue whisking until you have "soft peaks". The whites should be creamy but not stiff.
Divide the egg white mixture (meringue) evenly between six glasses. Pour the eggnog (it can be any temperature you like) over the meringue. The two liquids will swirl together in the glass. Serve.
Recipe Notes:
If you want the most intense, fresh spice flavor you can grind 4 cloves, 8 allspice berries and 15 white peppercorns (instead of the pre-ground spices) with the sugar in a coffee grinder.
I like to serve this in a martini glass as a dessert with a little chocolate shaved over the top.
You can serve this chilled, warm or hot. I think room temperature is best.
You can use a knife to swirl the meringue into the eggnog for more of a definite design.
The eggnog itself is not very sweet. The sweet and the spice comes from the meringue and creates a perfect balance. Enjoy!
Serves: 6. Preparation Time is 15 minutes. Inactive Preparation Time is 00 minutes. Cooking Time is 15 minutes.
About Jeffrey Saad
In addition to being known as the runner up on the most recent season of “The Next Food Network Star,” Jeffrey is also the National Spokesperson for the American Egg Board, a recipe consultant, and motivational speaker. He currently hosts a series of webisodes called the “Spice Smuggler” on foodnetwork.com.
Jeffrey Saad will be doing the opening cooking demonstration for the Los Angeles stop of the Guy Fieri Road Show on Thursday, December 17th at 7pm at the Universal City Walk’s Gibson Amphitheatre. He will be making his delicious Shrimp Sliders with "kim chee" style slaw. According to Jeffrey, “This is a dish that anyone can make and get a taste of the world via the use of spices.” Click here for more details.
For more information on Jeffrey Saad, please go to www.jeffreysaad.com.
Jeffrey’s electronic press kit - http://www.ballantinespr.com/saad/.
To book or schedule an interview with Jeffrey Saad, please contact:
Erika Maya
erika@ballantinespr.com
Ballantines PR
Tel: +1.310.454.3080
Mob: +1.310.850.0309
Fax: +1.310.943.1978
www.ballantinespr.com
