Creamy eggnog meets bright orange and sweet vanilla in this festive holiday sip.
Desserts
Fall
Winter| Number of Servings: 1 | |||||||||
| Calories | 310 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 11g | 14% | ||||||||
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| Cholesterol 75g | 25% | ||||||||
| Sodium 12g | 5% | ||||||||
| Total Carbohydrate 47g | 17% | ||||||||
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| Protein 5g | |||||||||
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Creamy eggnog meets bright orange and sweet vanilla in this festive holiday sip.
Creamy eggnog meets bright orange and sweet vanilla in this festive holiday sip.
Yield: 10 servings
20 oz Ready-Set-Serve (RSS) Orange Juice
50 oz premade eggnog
5 oz vanilla syrup
Ice, as needed
10 MFC Orange slices, for garnish
Ground nutmeg, for an optional light dusting
Combine orange juice, premade eggnog, and vanilla syrup in a large pitcher or beverage container. Whisk thoroughly until smooth and fully incorporated. Refrigerate until well chilled. Stir the batch before service. For each drink, pour 7½ oz into a shaker with ice and shake until chilled and creamy. Strain over fresh ice or into a chilled glass. Garnish with an orange wheel and a light dusting of nutmeg.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
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