London Christmas Farmer’s Markets

 

Photo Credit: mclarenschristmaspudding.com

Christmas Farmers Markets are some of the best place to get hold of fresh and tasty produce for your Christmas table. With rare breed meats, excellent quality local fruit and vegetables, and all kinds of other delicious extras, there is plenty to get excited about at any one of the Christmas Farmers Markets in London.

Alongside the normal goodies, many of the Christmas Farmers Markets are selling extra festive treats. From Christmas cakes and puddings, to turkeys and trees, you can get your hands on all sorts of fantastic Christmas produce to bring that special something to your dinner. 

belgravia-christmas-market

Click Here to Learn About London’s Best Christmas Markets

History of Eggnog & Recipe

The origins, etymology, and even the ingredients used to make the original eggnog drink are debated. Eggnog, or a very similar drink, may have originated in East Anglia, England, though it may also have been developed from posset (a medieval European beverage made with hot milk). An article by Nanna Rögnvaldsdóttir, an Icelandic food expert, states that the drink adopted the “nog” part of its name from the word “noggin”, a Middle English term used to describe a small, wooden, carved mug used to serve alcohol. Another name for this British drink was Egg Flip. Yet another story is that the term derived from the name “egg-and-grog”, a common Colonial term used to describe rum. Eventually the term was shortened to “egg’n’grog”, then “eggnog”.

The ingredients for the drink were too expensive and uncommon for the lower classes, but it was popular among the aristocracy. “You have to remember, the average Londoner rarely saw a glass of milk,” says author and historian James Humes (To Humes It May Concern, July 1997). “There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry.”[3]

The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor coupled with plentiful farm and dairy products helped the drink become very popular in America.[4] When the supply of rum to the newly-founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to indigenous whiskey—and eventually bourbon in particular—as a substitute.

Ingredients

Modern eggnog typically consists of milk, sugar, nutmeg, and eggs. Frequently cream is substituted for some portion of the milk to make a much richer drink. In some eggnogs you can find gelatin. Toppings may include vanilla ice cream, meringue, or whipped cream. – (Wikepedia)

Quick, Easy & Festive Eggnog Custard Pie Recipe

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After much deliberation, I have chosen to give in to naming this recipe “Love at First Pie”.  One day I was walking by with this golden pie in hand and noticed someone was following me.  I turned around.  He was sort of cute and he asked, “What do you have there?” Perplexed by this moment I simply answered, “Eggnog custard pie”.  With hearts in our eyes, it would become the start a lopsided romance from that moment on.  I would love the guy and he would love the pie.  Obviously, this could only end with egg on my face.   No, it ends with an appropriately named pie.  If Food Network’s Gina Neely can name her fried chicken” Get Yo Man” then why not?  Ladies, I am not promising that you will win the heart of  a man but you will win the stomachs over of your guests.  The eggnog custard will truly be “Love at First Pie”.  – Crystal Johnson, MCCN Editor

Ingredients:

  • 1/2 (15-ounce) package refrigerated pie crust
  • 1 cup sugar
  • 3 large eggs
  • 1 3/4 cup of eggnog
  •  2 Tablespoons of rum  or brandy
  • 1/8 teaspooon salt
  • 1/2 teaspoon ground nutmeg
  • 1 Tablespoon of flour
  • 1 Over flowing cup of love
Instructions:

Stir all the ingredients together.  Pour into deep dish pie shell.  If contents seems a bit shallow then add more egg and a bit more flour.  Bake for 45 minutes to an hour.  Recipe by Crystal Johnson

Watch how to make it

A look at African Restaurants Around the World

Dukem Restaurant in Baltimore and Washington, DC

Dukem Restaurants: If you want Ethiopian food, you might have to do a little searching to find it, but in Baltimore and Washington DC., there are at least two  places to go to have your craving satisfied. Dukem Restarurant #1(Washington DC.) and Dukem Restaurant #2 (Baltimore, Maryland) are both owned and operated by the Zewdie family. Tefera Zewdie was the brainchild behind the now 13-year old Dukem Restaurant located on U Street in DC., and now at almost five years old, its downtown Baltimore location has carved out its own following. READ MORE

Ghanaian Food: Amma’s Fare- London, England

123 Woolwich High Street
London SE18 1TG
A small Ghanaian restaurant with a thriving community of Ghanaians and Nigerians who come regularly to eat and discuss the state of the world. Their specialty is tilapia, with their own pepper and shito sauces, complete with fried yam or banku. The tilapia is marinated and stuffed with a ginger and garlic mix and garnished with fresh tomato and onion. Now that sounds like an irresistible dish! Proprietors Bob and Amma are pictured.

Chez Maggie –Madagascar– Yes kids, Madagascar is Much More Than An Animated Movie.

Chez Maggie Hotel and Restaurant is a romantic hide-away in a secluded garden setting. Chez Maggie is a luxury beach front resort in Morondava. “The Sunshine” Restaurant & Bar serves the finest local cuisine in a large, thatched roof setting where you can enjoy a sunset over the Mozambique Channel while you eat. The menu includes “Fruits of the Sea” delivered by the local fishermen, as well as flavorful fruits, vegetables, meats and cheeses of the country. A full service bar is on the premises.
Chez Maggie
P.O. Box 73, Morondava, Madagascar
Phone: In Madagascar: 95 523 47, International: + 261.20.95.523.47

Bukom Cafe- Washinton, DC.- Been there, done that and it was good.
2442 18th St. NW
Washington D.C. 20009 (202)265-4600
This restaurant serves West African cuisine including kenkey, gari, jollof rice, okra soup, fufu, egusi soup, chicken yassa, moi-moi and more

To see a detailed listing of more African Restaurants Around the World visit: http://www.africanchop.com/chopre.htm