If I encounter a strange beverage, the first thing i want to do with it is make a stew out of it- hey I did that last Christmas(no pun intended, RIP George Michael with my Eggnog Stew!
So how does the sugar cookie eggnog compare to regular eggnog- well, the former tastes a lot more buttery than the latter, and that's about it. I was expecting it would also taste like the sprinkles you put on top of a sugar cookie, but oh well.
The butteryness of the eggnog paired well with the butter beans and potatoes I used!
You will need:
For the cooking equipment:
A large saucepot with a lid
A small bowl
For the stew:
2 cups of stock(I used seafood stock)
2 cups of sugar cookie eggnog
15 oz. drained butter beans
10 oz. peas(I used garlic parmesan peas)
10 oz. cooked potatoes or fries
Wonton strips or garlic bread to serve on the side
For the thickener:
1/4 cup water
2 tbsp. all-purpose flour
1 tbsp. lemon juice
1 tsp. granulated sugar
1. Put all stew ingredients into the large saucepot. Mix all the ingredients up so the spices aren't floating on the surface.
2. Bring the stew to a boil on the stove. As the stew is boiling, cover the saucepot with the lid.
3. Once the stew is boiling, reduce the heat to a simmer. Let the stew simmer for 45 minutes.
4. While the stew is simmering, mix the thickener ingredients in a small bowl.
5. When the stew is done simmering, turn the stove off and pour the thickener into the stew. Bring the stew to a boil again. Cover the saucepot with the lid as the stew is boiling.
6. Once the stew is boiling, reduce the heat to a simmer. Let the stew simmer for an additional 3 minutes.
7. Shut the stove off, take the lid off of the saucepot, and let the stew cool off at room temperature for 5-10 minutes.
8. Crumble up the sugar cookies. Put the crumbled up sugar cookies into the stew(or you can just dump the cookies into the stew whole). Mix the sugar cookies into the stew.
9. Serve with wonton strips or garlic bread. Bon appetit!