Well, now the holiday frenzy has passed, the ornaments have been boxed away, the outdoor lights recoiled and tied in neat circular patterns, and the wreaths removed from the front door the only remnants that Christmas was just here are the bills that arrive from all the “plastic” we used while shopping for that perfect gift and the eggnog that stares us in the face each time we open the refrigerator door.

Sick of drinking that holiday concoction? Me too! So now is the time to let your creative culinary juices flow and develop some great recipes to benefit from the last of this drink.

My unexpected company could not have appeared at a better time. As I rummaged around inside the frig grabbing anything I thought would blend together to make a great breakfast; eggs, juice, cinnamon raisin bread. I spied the pitcher of eggnog looking so creamy and thick. Instantly I knew that I was going to prepare a fabulous eggnog based breakfast!

Grand Mariner Eggnog French Toast
6 eggs
1 ½ cups eggnog
2 Tablespoons Grand Mariner
¼ cup orange juice
Zest of an orange
¼ cup white sugar
Tablespoon vanilla syrup (Torani)
10 slices cinnamon raisin bread

Beat the eggs, eggnog, juice, vanilla syrup, and sugar until thoroughly combined. Sprinkle the zest over the bottom of a broiler pan. Lay the slices of bread over the zest, cutting if necessary to make them fit. Pour the liquid mixture over the bread and let set for 10 minutes. Turn the bread over and cover with foil or plastic wrap and refrigerate overnight. The next morning brown the slices of bread in 2 Tablespoons melted butter until golden brown. Serve with whipped orange butter and lots of maple syrup. Serves 5-6

Orange Almond Pancakes
Mix and set aside:
2 cups flour
¼ cup sugar
2 Tablespoons baking powder
½ teaspoon baking soda
½ cup sliced almonds

In a large bowl combine:
3 beaten eggs
1/3 cup Mandarin Orange Olive Oil
2/3 cup almond syrup (Torani)
Gradually add 1/3 cup eggnog stirring constantly. Slowly add the liquid ingredients to the dry ingredients whisking the batter continually. If the batter is too thick add more eggnog a tablespoon at a time until you achieve the desired consistency.
Keep It Sensuously Simple (A food tip from Jenny)

In the event some of the eggshell falls into the batter just scoop it out with a piece of the eggshell you have discarded. It will adhere to the shell and come out immediately.
Well, it’s thyme to go.
Jenny Baxter
Jenny’s Kitchen.
www.jennyskitchen.com