Czech Foods Recipes

I loooveed the idea of making something with eggnog this year and finally settled on this! I toyed with the idea of making a white chocolate and eggnog ganache for the inside, however, due to white chocolate's low melting point and adding in the liquid of the eggnog I decided to go with a method sometimes used in fudge making, using marshmallow fluff! However, if you sub some of the cream in a ganache with eggnog I still feel like it might work? Nevertheless, here is my full-proof recipe below! You will need: 1/3 cup eggnog 1 cup granulated sugar 1/4 cup butter 1/2 tsp rum flavoring, or to taste 1/2 tsp nutmeg Pinch of cinnamon 1 1/2 cup white chocolate chips 1/2 cup marshmallow fluff 1 lb white candy coating or similar quality white chocolate Nutmeg for garnish Yield: approx 30 truffles 1. In a medium saucepan, whisk together eggnog and sugar. Add butter and keep on a low boil over medium heat for a couple minutes. Add in rum flavoring and marshmallow fluff, and whisk gently. Remo

I realised that I haven't uploaded many side dishes to this site.  The first recipe I'd like to formally present as a side dish is one of my husband's favorites, my tangy peanut-ginger slaw.  It is lighter than regular coleslaw, but just as easy to prepare. You will need: 1/2 cup shredded red cabbage 1/2 cup shredded white cabbage 2 Tbsp thinly sliced spring onions 1/4 cup julienned carrots 1 tsp peanut butter 2 tsp dark soy sauce 1 tsp rice wine vinegar 1 tsp dark brown sugar 1 tsp ginger paste (or fresh minced ginger) 1. In a large bowl, combine veggies and toss. 2. In a small bowl, combine peanut butter, soy sauce, rice wine vinegar, brown sugar, and ginger paste.  Stir with a fork until peanut butter is finely incorporated. 3. Tip sauce over veggies and toss again. Add sauce a little bit at a time to get the right amount of moisture, as you don't want it to be soggy. 4. Serve as soon as possible for crispier fresher taste!