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Take a
Photo Tour of Llao Llao Golf Resort & Spa in
Patagonia, Argentina |
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Take a
Photo Tour of the Cloister at Sea Island, Georgia |
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Spa Cuisine Spotlight:
A
grilled sandwich showcasing your summer tomatoes,
courtesy of Lake Austin Spa |
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The
Stowe Mountain Lodge & Spa in Vermont offers two
private cooking classes for groups up to eight guests,
taught by Chef Sean Buchanan, one of the state's foremost
advocates of the local farm movement. Available
year-round from Sunday through Thursday. |
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EGGNOG
Canyon Ranch (Massachusetts) |
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1 teaspoon cornstarch
3 egg yolks
5 tablespoons sugar
2 1/2 cups reduced fat milk
1/4 teaspoon nutmeg
Pinch cinnamon
1/4 teaspoon rum extract
1/2 teaspoon vanilla extract
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Combine cornstarch, egg yolks and 2 tablespoons sugar in a medium bowl. Whisk
with a wire whip until egg yolks are lemon colored. Combine milk, 3 tablespoons sugar and nutmeg in
a medium sauce pan. Scald milk mixture, stirring occasionally. Slowly add hot milk to egg mixture, whisking constantly, using wire whip. Pour back into sauce pan and continue to whisk 2 to
3 minutes over medium heat or until mixture thickens. Remove from heat and transfer to an ice bath. Add cinnamon and extracts. Cool completely. Serve in individual cups with a dash of cinnamon, nutmeg, or both. |
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Nutritional Info:
Makes 4 (3/4-cup) servings, each containing approximately:
170 calories; 24 gm. carbohydrate; 5 gm. fat; 152 mg. cholesterol; 7 gm. protein; 82 mg. sodium; Trace fiber
Spa Cuisine from www.SpaIndex.Com |
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