Jamaican Eggnog Surprise Food

TINY PASTA AND EGG SOUP

Steps:

• Cook pasta according to directions and drain.
• Beat the eggs.
• In a medium sauce pan, bring the chicken stock to a boil.
• Season the stock with nutmeg, salt and pepper.
• Add the cooked pastina, cook for 1 minute and add the beaten eggs and remove from the heat.
• Whisk until eggs form strings.
• Garnish with Parmesan cheese and olive oil (or unsalted butter) and parsley if using.
• Hug your friend or yourself and enjoy!

STRAWBERRIES WITH COINTREAU

Steps:

• Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.).
• In small saucepan, combine granulated sugar and water; bring to the boil over high heat.
• Add orange zest; reduce heat and simmer for 10 minutes.
• Remove from heat and let syrup cool; stir in liqueur.
• Put berries in bowl.
• Add syrup and orange zest; set aside for 2 hours.
• Whip cream and sweeten to taste with powdered sugar.
• Serve strawberries topped with whipped cream and garnished each serving with a whole strawberry.