High Desert Table

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High Desert Eggnog Flip

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In preparation for New Year’s Eve, I knew I wanted to make a high desert version of eggnog. Something really special that would celebrate the flavors of New Mexico and the new year. I knew well enough the method of making eggnog by tempering whipped eggs and sugar with hot milk and cream, but I also knew that bartenders tend to view eggnog making through the lens of a class of cocktails called the “flip” which consists of fortified wine or liquor shaken with a whole egg and sweetened with sugar. So down the rabbit hole, I traversed, finding two passionate schools of thought on the subject. After a week of research and experimentation, I thought the best way to move forward was to share the best of both methods and let you decide. 

Quite simply, The Eggnog Flip tastes like maybe the best cocktail you’ve ever had. Really. This is a cocktail with raw eggs, so proceed with care and consideration just as you would with caesar dressing, hollandaise sauce, cookie dough, or handmade aioli. 

This version has come from multiple points of inspiration. The approach stems from a play on the classic flip cocktail as described by Jeffrey Morgenthaler, one of the most influential bartenders today. This also happens to be the simplest method I found. The idea is to blend eggs and sugar and slowly pour in milk, cream, and alcohol. Oftentimes eggnog is made with rum and/or whiskey. This time, I took my inspiration from the classic cocktail, the 1910 which features a combination of both mezcal and cognac.

According to many a mixologist, this combination (as long as it contains 20% alcohol) can be aged for weeks before serving to bring out layers of complexity and refrigerated for months. When I made this batch, I let it chill in the fridge for only an hour and it was still the best eggnog we’ve ever had. Just to be on the safe side, I am recommending that you enjoy this within a week.

For a more PG version with no alcohol, check out our recipe for a Classic High Desert Eggnog

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High Desert Eggnog Flip

High Desert Eggnog - jar with coupe glass and pine branches
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The High Desert Eggnog Flip is a uniquely inspired concoction, drawing influence from the classic flip cocktail by renowned bartender Jeffrey Morgenthaler. Blending eggs, sugar, milk, cream, mezcal, and cognac, this simplified method yields a delightful eggnog with the option for aging to enhance complexity, though a short chilling time still results in a superb drink, recommended to be enjoyed within a week for optimal freshness.

  • Author: Marianne Sundquist
  • Prep Time: 1.5 hours
  • Total Time: 1.5 hours
  • Yield: 10 half cup servings
  • Category: cocktail
  • Method: mix
  • Cuisine: New Mexican

Ingredients

Units
  • 1 1/2 c. whole milk
  • 1 c. heavy cream
  • 1/2 c. mezcal
  • 1/2 c. cognac
  • 1 T. vanilla extract
  • 1/3 c. sugar
  • 1 t. ground nutmeg
  • 1 t. New Mexico Red Chile powder
  • 1 t. culinary lavender buds
  • 1/2 t. ground cinnamon
  • 1/2 t. ground anise
  • 1/4 t. sea salt
  • 4 large eggs
  • Whole nutmeg cloves, for garnish

Instructions

In a pitcher whisk together the milk, heavy cream, mezcal, cognac, and vanilla.

In a very dry blender, blend together the sugar, nutmeg, chile powder, lavender, cinnamon, anise, and salt for around 30 seconds. Let rest for a minute before removing the lid. Transfer this to a bowl.

Now add the eggs to the blender and blend for one minute.

Slowly pour in the sugar mixture and blend for another minute. Now slowly pour in the liquid mixture. Blend until mixed through.

Chill for at least 1 hour before drinking. Grate fresh nutmeg over the top. Drink within a week.

Classic High Desert Eggnog

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There are so many options when it comes to this classic High Desert Eggnog. You can use the spices that sound good to you. You can leave out the alcohol. You can use the egg whites for an omelet, or you could whip them to peaks and fold them into the cold eggnog for an extra frothy lift.

For a mixologist’s twist on this recipe, check out our High Desert Eggnog Flip

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Classic High Desert Eggnog

High Desert Eggnog - in a coupe glass with pine branches
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There are so many options when it comes to this classic High Desert Eggnog. You can use the spices that sound good to you. You can leave out the alcohol. You can use the egg whites for an omelet, or you could whip them to peaks and fold them into the cold eggnog for an extra frothy lift.

  • Author: Marianne Sundquist
  • Prep Time: 1.5 hours
  • Total Time: 1.5 hours
  • Yield: 10 half cup servings
  • Category: beverage
  • Method: mix
  • Cuisine: New Mexican

Ingredients

Units
  • 2. whole milk
  • 1 c. heavy whipping cream
  • 2 t. ground nutmeg
  • 1 t. New Mexico Red Chile powder (optional)
  • 1 t. ground culinary lavender
  • 1/2 t. ground cinnamon
  • 1/2 t. ground anise
  • 1/4 t. sea salt
  • 6 large egg yolks
  • 1/2 c. sugar
  • 1/2 c. mezcal (optional)
  • 1/2 c. cognac (optional)
  • 1 T. vanilla extract

Instructions

Add milk, cream, nutmeg, chile powder, lavender, cinnamon, anise and sea salt in a saucepan over medium heat. We want to heat this milk mixture until it’s just beginning to simmer.

In a separate large bowl, whisk together the sugar and yolks until the mixture is light and fluffy, around three minutes.

Prepare for the next step: place a heat-proof spatula, ladle, and thermometer next to the stove.

Once the milk and cream is hot, use a ladle to transfer about fifty percent of the milk to the egg mixture to temper, whisking the whole time. Now pour the tempered egg mixture directly into the milk pot over medium heat. Using your spatula, begin moving it in a figure-eight motion, making sure nothing sticks to the bottom.

Cook the mixture on medium heat until it reaches 160 f, about five minutes. You’ll notice that the mixture nicely coats the back of your spatula right as it approaches 160 f.

Remove from heat. Whisk in the alcohol and vanilla extract.

Pour into a serving bowl or glass jar. Let cool down to room temperature before transferring it to the fridge for at least a few hours or overnight. Enjoy within a week.

Red Chile Caramel Corn

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This weekend my family went to a Chicago-themed holiday potluck at a friend’s house in Eldorado. We wanted to bring something fun and festive so we decided to make a version of our favorite windy city confection— Chicago Mix Popcorn, a sweet and savory mix of caramel and cheese popcorn. The classic treat reminds me of when my husband and I lived in Chicago and before embarking on any road trip, we always made a stop at Garrett’s Popcorn to pick up a bag on the way out of town.

This custom recipe is focused on one-half of the treat, the red chile caramel corn. When you make it, customize it as you wish. Mix it with cheesy popcorn, add nuts, or just enjoy it on its own for a sweet and spicy snack.

As the popcorn was popping on the stove this week, the kids ran downstairs to find out why I was making popcorn, a sure sign that some kind of family movie or game night was on the horizon. Their interest only peaked when I told them I was making caramel corn.

A touch oh heat

As the brown sugar-based caramel sauce simmered away on the stove, I couldn’t resist adding a generous spoonful of red chile powder to my little bowl of baking soda sitting by the stove, the last step of the process before coating the popcorn with the caramel and butter mixture and transferring it to the oven for baking. I’m happy to report that this just might be the best cooking decision I’ve made all week. I know caramel making can be a little intimidating for some of you, but I promise, this recipe is as easy and delightful as it gets.

Making caramel the easy way

Normally when one is making caramel, you begin with sugar and sometimes a very small amount of water. Then, it becomes a waiting game requiring a close eye, and oftentimes a candy thermometer, depending on if the caramel will be made into a sauce, candy, or coating. Here, we keep things simple and no thermometer is needed, just a timer and a bit of extra care since we are dealing with very hot sugar.

Magic ingredient

When making caramel corn, it’s the baking soda that works its magic, creating a caramel sauce that isn’t hard or overly sticky. Rather, the baking soda is added at the very last minute after the caramel has come off the heat and results in a light, melt-in-your-mouth caramel corn.

This popcorn will stay fresh for up to a week in an airtight container at room temperature, making it a perfect option for homemade holiday gifting.

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Red Chile Caramel Corn

Red Chile Caramel Corn - with a Christmas tree
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This recipe is an easy and delicious snack that is perfect for any holiday or potluck occasion. The sweet and classic treat makes it a crowd-pleaser, while the red chile powder adds a festive kick. This Red Chile Caramel Corn is easy to make and requires no special skills or equipment.

  • Author: Marianne Sundquist
  • Prep Time: 30 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 quarts
  • Category: Dessert
  • Method: bake
  • Cuisine: New Mexican

Ingredients

Units
  • 16 c. popped popcorn
  • 2 t. baking soda
  • 2 t. New Mexico red chile powder
  • 1 t. kosher salt
  • 2 t. vanilla extract
  • 2 c. brown sugar
  • 1 c. (2 sticks) unsalted butter
  • 1/2 c. light corn syrup

Instructions

Line two large baking sheets with parchment paper or a silicone baking mat.

Preheat the oven to 250 f.

Divide the popcorn into 2-3 large bowls, making sure you have enough room to add the caramel and stir it with a heatproof rubber spatula.

Dry ingredients

In a small bowl whisk together the baking soda, red chile powder, and salt. Place this bowl and the vanilla extract next to the stove with a measuring spoon so you’re ready when you get to this step.

Making the caramel

In a large saucepan over medium-high heat (the size of the saucepan is important for safety because the baking soda will bubble up when it’s added to the caramel sauce), add the brown sugar, butter, and corn syrup. Watch carefully and once the entire pot has started to rapidly boil set a timer for 3 minutes.

When the 3 minutes have passed, turn off the heat. Whisk in the baking soda mixture and the vanilla.

Time to bake

Carefully divide this mixture among your bowls of popcorn and stir, evenly coating the popcorn as much as possible. Transfer the popcorn to the prepared baking sheets and bake in the oven for 1 hour.

Let the popcorn cool completely before breaking it into pieces and storing it in an airtight container.

Red Chile Caramel Corn - on a sheet tray

Heartwarming Turkey Noodle Soup

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Recently one of my dearest friends has been sick. I’ve spent more time at the hospital in the last few weeks than ever before and at various points wrestled with feelings of helplessness when all I want is for her to be healed and feeling well. And with all that’s going on in the world, I know I’m not alone.

When times like this rise up, I find myself pulled to the kitchen like a magnet to the side of the refrigerator. What can I do when it seems like there is nothing I can do? I recently read about a teacher, who when asked this question simply answered “I teach”. And I’ve been thinking a lot about this, about how whatever it is we do, can be an act of activism, love, and hope in itself.

So it makes sense that my fifteen-year-old caribbean blue dutch oven has been simmering with stocks and soups for weeks and my freezer is full of simple soups for when my friend comes home. I have been finding clarity and comfort in small things— my boy’s faces when they get in the car after school, my dog sleeping on the couch, laughing with a friend, and the gift of writing recipes for you. What can I do? I can put my hands to work and cook. At the grocery store last week, I saw egg noodles on sale and voila, the idea for this soup was born. This Turkey Noodle Soup is simple, full of gentle yet satisfying flavor, and deeply nourishing.

Flexible Ingredients

You can use leftover turkey meat, but you can also easily swap out the turkey for chicken. To keep things simple, the recipe calls for turkey or chicken broth which can be purchased or made at home. If you are roasting a turkey, please consider saving the bones, which will make a wonderful broth that you can use for this soup: break up the cooked turkey carcass into smaller pieces and in a large pot cover them with cold water. Add a splash of apple cider vinegar, a generous pinch of salt and any vegetable or herb scraps you have available. Bring this to a simmer and let simmer for an hour (or more) before straining.

Also, keep in mind the things you have that can be put to good use in this soup. You can make this without noodles. You can add hearty greens, green beans, potatoes, beans, calabacitas if you have it and if it sounds good to you.

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Heartwarming Turkey Noodle Soup

Turkey Noodle Soup - in a ceramic bowl with spoon
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Discover the therapeutic power of cooking in challenging times with this heartwarming Turkey Noodle Soup. Customizable and leftover-friendly, this recipe is full of gentle, yet deeply satisfying flavor.

  • Author: Marianne Sundquist
  • Prep Time: 1
  • Cook Time: 1
  • Total Time: 2 minutes
  • Yield: 8 servings
  • Category: soup
  • Method: simmer
  • Cuisine: American

Ingredients

Units

For the soup:

  • 4 T. butter
  • 1 large yellow onion, diced
  • 5 large celery stalks, diced
  • 4 large carrots, peeled & sliced
  • 4 cloves garlic, minced
  • 1/4 c. fresh herbs (any combination of rosemary, sage, thyme), minced
  • 1 T. azafran
  • 4 c. cooked turkey meat, torn into bite-sized pieces
  • 8 c. turkey or chicken broth
  • 3 c. dried egg noodles
  • Salt and pepper, to taste

For garnish:

  • Sliced spring onions (optional)

Instructions

Turkey Noodle Soup fresh Ingredients in a bowl

Sweating the Veggies

In a large soup pot over medium heat add the butter. Once it melts, add the onion, celery, and carrot and let these vegetables sweat in the pot, stirring frequently so they don’t burn.

Cook and Simmer

After around ten minutes or so, add the garlic, herbs and azafran. Cook for another few minutes. Add the turkey meat and broth. Turn up the heat and bring the soup to a boil, then reduce the heat to a simmer.

Adding the Noodles

After around 20 minutes, the vegetables should be just about tender. Add the dried noodles and cook for 20 more minutes. Add salt and pepper as needed. Garnish with sliced spring onions if you want to add a bit of bright green vegetable crunch.

Chorizo Stuffed Bacon Wrapped Dates: A Taste of Avec in Your Kitchen

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This recipe for chorizo stuffed bacon wrapped dates is close to my heart. One of my favorite places of all time is a sweet little restaurant in Chicago called Avec. For most of the twelve years, I lived in the windy city, I celebrated my birthday (and too many other special occasions to count) with family and friends at this single communal table west loop spot, noshing on simple but expertly prepared Mediterranean dishes with wines from France, Italy, Spain, Portugal, and Greece.

By the end of the evening, our table would inevitably have the feel of a still-life painting— a slightly disheveled array of wine and water glasses, kitchen towel napkins, wooden boards, and shareable plates, like bright lemony salads and wood-fired focaccia with the insides spread with farmers cheese and brushed with truffle oil. However, my favorite dish to order was their signature dish: chorizo stuffed bacon wrapped dates roasted until the bacon was crisp and the dates melted like caramel in your mouth.  

A delightful appetizer

With the beginning of fall sports season, I thought it was the perfect time to share the version of this dish that I make when I feel nostalgic for my twenties. Or, when the time calls for a perfectly balanced and delightful appetizer that can pass as the perfect game-day snack just as easily as a complete meal, especially with a simple green salad on the side.

Vegetarian variation

If you wanted to make a vegetarian version of the stuffed dates. I would consider stuffing the dates with fresh goat cheese instead of the chorizo. I love to combine tomato and chile for the sauce, but mole or a straightforward New Mexican-style red (or green) chile sauce would be wonderful too.

Level it up

When serving these delectable morsels as an appetizer, don’t hesitate to enhance the experience with a selection of Marcona almonds and olives on the table nearby. Their complementary flavors and textures elevate the entire spread, ensuring an unforgettable dining experience reminiscent of the cherished moments at Avec.

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Chorizo Stuffed Bacon Wrapped Dates: A Taste of Avec in Your Kitchen

Chorizo Stuffed Bacon Wrapped Dates plated with sauce
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Recreate the magic of a beloved Chicago restaurant with this recipe for chorizo stuffed bacon wrapped dates. Filled with chorizo, wrapped in bacon, and roasted to perfection, these mouthwatering bites are perfect for fall gatherings or game-day snacking. For a vegetarian twist, try stuffing with fresh goat cheese and pair with your favorite chile sauce.

  • Author: Marianne Sundquist
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 4-8 servings
  • Category: appetizer
  • Method: bake
  • Cuisine: Chicago

Ingredients

for the dates:

  • 16 medjool dates
  • 1/4 lb. fresh chorizo sausage
  • 8 slices of bacon, sliced in half crosswise

for the sauce:

  • Drizzle of olive oil
  • 5 cloves of garlic, thinly sliced
  • 1/2 yellow onion, thinly sliced
  • 1 c. red chile puree (whatever heat preference you prefer)
  • 1 c. crushed tomatoes
  • Salt and pepper to taste

Instructions

Preheat the oven to 375 F. and line a baking sheet with foil or parchment paper. To prepare the dates, make a slice lengthwise down the center of each date, just to the pit. Remove the pit, keeping the date intact. Stuff some sausage in the center of each date and wrap each date with a piece of bacon. Place the bacon-wrapped date on the prepared baking sheet. Bake for 1 hour, or until the interior of the date reads at least 160 F on a thermometer. This is to ensure that the chorizo is fully cooked.

Making the sauce

While the dates are baking make the sauce: In a saucepan over medium heat add the olive oil. After a minute add the garlic cloves and onion and saute until they are just starting to turn golden brown, around ten minutes. Turn the heat to low and add the red chile puree, crushed tomato, and a pinch of salt and pepper. Simmer for ten minutes more and turn off the heat.  After a couple of minutes, carefully blend the sauce until smooth.

To serve: Pour sauce into the bottom of a bowl or platter. Place the cooked bacon-stuffed dates on top of the sauce. Enjoy!