Tricks and Treats

Monday, November 2, 2009

This Halloween was low key but so much fun. Robert and I went over to our fun friends Jeff & Ashley's house. We watched The White Lady (80's Horror is so funny). I must of been on a egg kick cuz' I brought egg rolls and eggnog. Ashely makes the most delicious caramel apples and caramel popcorn.She has it down to a science. Both of the recipes I made are from my mother-in-law Emily. Ashely asked me to post the recipes. Yum.

Eggnog Van Style:
2 eggs or 1/2 c. egg substitute
1 quart milk
1/8 tsp salt
nutmeg
1 14-14 oz can sweetened condensed milk
1 tsp vanilla
1/2 pint heavy cream, Whipped

Whip eggs in blender, then strain into a large bowl. Add milk, vanilla, and salt. Gradually stir sweetened condensed milk. Spoon on whipped cream. Sprinkle with nutmeg. Chill thoroughly before serving.



Lumpia (Philippino Egg Rolls)

2 lb Ground Beef
1/2 green pepper, finely chopped
1 onion, finely chopped
5 gloves garlic, minced
2 beef bouillon cubes grates
salt and pepper
2 carrots finely chopped or shredded
1/2 red pepper, finely chopped
1 stalk celery, finely chopped
2 eggs
2 tsp. sugar
Lots of Lumpia wrappers ( Kim recommends Mei Ling or Wie chun)

Combine all ingredients except wrappers and sauce. Assemble like very skinny egg rolls: about 2 tsp. filling diagonally near corner of a lumpia wrapper. Fold corner up; tuck sides in; roll up and seal edges with a little water. Keep wrappers under a damp towel so they don't dry out while you're working. When ready to fry, heat 325- 340 degrees. Fry a few at a time, flipping over until brown both sides. Serve with sauces- over favorite is sweet chili sauce.

Personal Note: Putting the right amount of filling takes practice. You get better at rolling them as you go. They still taste great no matter how they look.



Sweet Chili Thai Sauce:
1 cup sugar
2 tsp ginger, minced
2 tsp hot chili pepper, minced
2 tsp cornstarch
1 cup water
1 c rice vinegar
1 tsp garlic, minced
2 tsp ketchup

Boil water and vinegar. Add all other ingredients except cornstarch and simmer for 5 minutes. Thicken with cornstarch and refrigerate. If you don't have time to cool it put in ice bath.



Enjoy!