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Eggnog and holiday apps with Chef Patrick on Coast Live

Posted at 11:28 AM, Dec 14, 2020

HAMPTON ROADS, Va. - Chef Patrick Evans Hylton shares some great recipes for eggnog and holiday appetizers that will are sure to be a hit this holiday season.

GETTING NOGGY WITH IT
WE WISH YOU A MERRY STOUT-MAS
Not everyone is an eggnog fan, but we’ve got six eggnog recipes that you’ll love. We developed them for our Getting Noggy With It series for the good folks at Festevents. Look for the videos and recipes on our Facebook group, www.facebook.com/groups/VirginiaEatsAndDrinks

One cocktail is the We Wish You A Merry Stout-Mas. It features a delicious dark beer from our friends at Big Ugly Brewing in Chesapeake. We are actually using the Dark Journey porter.

Other ingredients are a Virginia rye whiskey and homemade eggnog. We round it out with whipped cream and cocoa powder garnish.

Here’s how we make our We Wish You A Merry Stout-Mas:

In a cocktail shaker add 4 ounces of a stout or porter beer; we love the Dark Journey porter from Chesapeake’s Big Ugly Brewing. Pour in 1 ounce rye whiskey (we love whiskeys from Virginia) and 1 ounce egg nog. Add a few cubes of ice, add top of shaker and hold on tight as the carbonation will increase, and shake to incorporate. Strain into an Old Fashioned glass, top with whipped cream, and add a dash of cocoa powder.

Note on egg nog: you can use a good commercial egg nog or make your own. If you want to make your own, email Patrick@VirginiaEatsAndDrinks.com with “Egg Nog Recipe” as the subject

Some of the ingredients come from The Fresh Market, www.TheFreshMarket.com

Find the Dark Journey porter at Big Ugly Brewing, www.BigUglyBrewing.com

Look for Virginia ryes and whiskeys at Virginia Spirits , www.VirginiaSpirits.org

DELISH DISH
AN OLIVE TAPENADE APPETIZER FOR THE HOLIDAYS
Olive Tapenade is a delicious dish with many culinary uses. Basic ingredients include anchovies, capers and olives that are finely chopped.

French Provencal in origin, it can be used as a condiment, ingredient, or spread. The most common use is to enjoy spread on bread as an hors d’oeuvres.

Olive Tapenade is easy to made and enjoyed year-round, especially during the holidays. We serve ours on toasted and cut bagels from Yorgo’s Bageldashery in Norfolk with a smear of cream cheese.

Here’s how we make our Olive Tapenade:

Pit 3/4 cups black olives and 1/4 cup green olives, 2 tablespoons capers, 1 clove peeled and roughly chopped garlic, 1/4 cup sun-dried tomatoes in oil, 1 tablespoon extra virgin olive oil, and 1 teaspoon crushed red pepper.

Place in a food processor and pulse until chopped, but not pureed. Alternatively, chop by hand. Optionally, stir in a quarter-cup toasted pine nuts.

Some of the ingredients come from The Fresh Market, www.TheFreshMarket.com

Bagels come from Yorgo’s Bageldashery, www.YorgosBageldashery.com

FABULOUS FOOD FIND
FEAST OF THE FISHES AT LA BELLA ITALIA LASKIN
La Bella Italia Laskin in Virginia Beach has been a favorite for years. The upscale-but-approachable dining restaurant offers classic Old World fare.

For the holidays, they are offering a traditional Feast of the Fishes menu. The three-course menu is offered a la carte or prix fixe and available Dec. 16-24

Look for:

  • Zuppa di Pesce
  • Insalata di Mare
  • Fritto Misto
  • Polipo alla Griglia
  • Acciuga Salata
  • Pesce Intero
  • Stoccafisso
  • Paccheri con Sugo di Mare
  • Pesce Spada alla Griglia

For more on La Bella Italia Laskin, visit www.LBILaskin.com

FOR MORE VIRGINIA EATS + DRINKS
Get all the information from today’s Virginia Eats + Drinks on Coast Live segment plus more: giveaways, recipes, tips, and tricks on our Facebook group.

+ Join today, www.facebook.com/groups/VirginiaEatsAndDrinks