Black Eyed Pea and Pumpkin Salad
Peas
1 c dried black eyed peas
4 c water
1/2 medium onion
1 bay leaf
1/2 tsp salt
Pumpkin
1 1/2 c cubed sugar pumpkin or butternut squash
3 T water
1 T olive oil
1 1/2 T fresh lime juice
1 c thinly sliced red onion
1/4 c chopped green bell pepper
1/4 c chopped, seeded, peeled cucumber
1 plum tomato seeded chopped
2 T chopped fresh basil
Method
Peas: In a large saucepan, add enough water to cover by three inches. Soak peas for at least three hours. Drain peas; return to same pan. Add 4c water, onion, bay leaf, and salt. Bring to a boil; reduce heat to a minimum, cover partially and simmer until peas are tender, about 30 minutes. Discard onion and bay leaf. Drain.
Transfer peas to rimmed baking sheet to cool.
Pumpkin: Preheat oven 400 degrees. Arrange pumpkin in a single layer in a baking dish. Drizzle with 3 T water and 3 T oil. Sprinkle with salt and pepper. Bake until tender when pierced, turning occasionally about 15 minutes. Add garlic; stir to coat. Cool.
Salad: Whisk oil and lime juice in a bowl. Season dressing with salt and pepper. Combine remaining ingredients and peas in a large bowl. Add dressing and toss. Add pumpkin and toss. Serve at room temperature.
Chef Tiana's second offering is a holiday favorite--egg nog. This traditional drink that can best be described as decadent and delicious. Chef Tiana shares her personal recipe for an adult version of Egg Nog you're sure to keep in your family for years to come. You can make the recipe without the alcohol for children.
Chef Tiana's Egg Nog
1 dozen eggs separated
6 pints cold heavy whipping cream
4 cups sugar
2 T vanilla
1 t nutmeg plus 1 pinch
1/2 t cinnamon plus 1 pinch
1/2 c light rum
1/2 c dark rum
1/2 c whiskey
1/2 c brandy
Method:
Whip egg whites to soft peaks and set aside.
Add sugar to egg yolks and beat until completely incorporated. Mixture should resemble cake batter. Add nutmeg and cinnamon.
Add vanilla, beating slowly and consistently.
Slowly add spirits starting with the lightest in color and alcohol content.
Do not add alcohol all at once because the eggs will cook in the bowl.
Once the alcohol has been incorporated , slowly add the cream at a low speed. Using a high speed will produce whipped cream.
Fold in egg whites until completely incorporated.
Transfer to punch bowl. Sprinkle a pinch of nutmeg and cinnamon on top before serving.
