Duck Confit with Red Cabbage

http://slimpickinspork.blogspot.com/2009/03/duck-confit_05.html

Four duck thighs
3 tbsp kosher salt (I don't measure too closely, see below)
2 bay leaves, broken in half
2 garlic cloves, sliced thin
4 whole cloves
3 peppercorns
4-5 cups of duck fat or lard-I generally find that about 1.5 lbs. is enough

Place duck in nonreactive container. Sprinkle both sides generously with salt. Press garlic cloves and bay leaves into duck (I usually focus on the exposed flesh, rather than the skin). Crush the cloves and peppercorns with a knife and sprinkle over duck thighs. Cover and refrigerate at least overnight.

Remove duck and rinse off seasonings. Cook it overnight in a slow cooker on low with the lid slightly ajar. Place the thighs in the cooker and pour over enough melted fat to cover completely.

When the duck is cooked, remove it from the cooker, place it in a clean plastic or glass container. Ladle the warm cooking fat over the duck until the legs are completely covered. There will be some cloudy stuff at the bottom-save this, do not throw it away! It is confit jelly and is totally amazing, as I show below. Refrigerate the duck in the fat.

When you are ready to eat the legs, place them on a baking sheet and cook under a hot broiler for about 5-10 minutes, or until the skin is crispy.

Here is a simple cabbage recipe:

Warm red cabbage and duck confit jelly salad:
2 tbsp confit fat
4 shallots, sliced thin
1 head of red cabbage, sliced thin 2 tsp kosher salt
1 tsp confit jelly
2 tbsp olive oil oil
1 tbsp sherry vinegar

In a dutch oven large enough to hold the cabbage, warm the confit fat over medium high heat. Add shallots and cook for three minutes, until soft and slightly crispy. Add cabbage and salt and cook, stirring regularly, for 15 minutes.

Meanwhile, prepare the vinaigrette: Combine confit jelly and vinegar, and, mixing constantly, pour in olive oil until incorporated. When cabbage is soft and wilted, remove pot from heat and stir in vinaigrette.

Basic Apple Pie Recipe

http://www.myhomecooking.net/apple-pie/

With all the booze-soaked apples left over from making Apple Pie liqueur, make edible rather than drinkable apple pie.   

5 Tart Peeled Apples - or about that much worth of your pre-sliced, boozed apples - slice thinner if possible.

1 Cup Sugar

2 Tablespoons Flour

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Tablespoon Cider Vinegar

2 tablespoons butter

Mix all ingredients apart from apples first, then add apples, fill in pre-made crust , place butter in 4 chunks under pastry and bake for 50 minutes at 400 F.  Put foil over the edges for this time, then remove, brush top with egg white and put back in the oven for 10 more minutes.
Done.

Jeffrey Morgenthaler's Eggnog

http://www.jeffreymorgenthaler.com/2009/egg-nog/

The best Eggnog recipe out - multiply all ingredients by 3 to fill a mason jar in one go.  

2 large eggs
3 oz (by volume) granulated sugar
½ tsp freshly-grated nutmeg
2 oz brandy
2 oz spiced rum- Sailor Jerry's, Kraken etc
6 oz whole milk
4 oz heavy cream

Beat eggs in blender for one minute on medium speed. Slowly add sugar and blend for one additional minute. With blender still running, add nutmeg, brandy, rum, milk and cream until combined. Chill thoroughly to allow flavors to combine and serve in chilled wine glasses or champagne coupes, grating additional nutmeg on top immediately before serving.