Read the original recipe here.

This sauce was invented in the 1970s in Glasgow, Scotland by a British Bangladeshi chef, Ali Ahmed Aslam, that wanted to please a local patron. It was a new thing to make a tangy yogurt tomato marinade which has become a hit throughout the world. An improvisation has changed the way that people view South Asian cooking.

Ingredients

Serves 2

Marinade

• 16 ounces of white button mushrooms quartered
• 4 ounces mixed mushrooms in comparable sizes as white button mushrooms
• 1 teaspoon of turmeric
• 1 teaspoon of Kashmiri chili
• 1 teaspoon chaat masala
• 1/2 teaspoon of truffle zest
• 1 teaspoon of sugar
• 1/2 teaspoon of lemon juice
• 1 teaspoon of onion powder
• 1/2 cup of greek yogurt

Masala

• 2 tablespoons of olive oil
• 8 0z of crushed tomatoes/plain tomato sauce
• pinch of mustard seeds
• pinch of cumin seeds
• 1 cup Origin whole milk
• 1 medium onion diced

Cooking instructions:

1. Clean and cut the mushrooms. Try to dry as much as possible. In a mixing bowl add all of the ingredients listed in the marinade. Let sit at least an hour. I let mine sit for 4 because I made the marinade right after lunch.
2. When ready to make the dish add the oil to a sauce pan and as it warms add the cumin and mustard seeds. Keep on low/medium heat until the seeds start “popping”. Once this happens add the diced onions but be careful to not splash.
3. Next add the mushrooms and sauté till you see water being released and the mushrooms start shrinking
4. Stir onions on high heat until translucent then add the tomato sauce. Let the mixture simmer for ~ 2-5 minutes on low.
5. Then add the milk slowly and let simmer for another 5 minutes. Stir occasionally.
6. Serve with rice, roti, or even eat plain.

Ingredients:

The Optimist:

• 8 oz ORIGIN Whole Milk
• 8 oz Jamaican rum (we like Smith and Cross)
• 5 oz sherry (we like Oloroso)
• 2.5 oz Chai Tea Syrup*
• 2 oz fresh lemon juice
• 4 dashes bitters (we like Dram Black)

Add the ORIGIN milk to a small saucepan and bring to a simmer on the stove top. Once boiling remove from heat and add lemon juice. Let sit for 5 minutes while milk solids form. Add the rum to the milk and lemon mixture, and strain through a sieve into a pitcher containing the sherry, chai tea syrup, and bitters. Rinse your strainer and pass this mixture through again. Rinse your strainer again, and add a paper towel to the inside before straining a third time. Finally, add a coffee filter to the inside of your strainer and pass through one more time. Expect the straining to go slow, this is the most challenging part of the drink.

Chill overnight and serve in a rocks glass with ice. Garnish with a fresh strawberry.

*Chai Tea Syrup: Bring 16 oz water to a boil with four packets of your favorite spiced chai tea. Tazo is a good option. Let steep for 10 minutes and remove. Add 16 oz honey and stir until combined. Refrigerate between uses.

The Optimist is a collaboration between ORIGIN Milk and Jack Bethel. Jack Bethel’s custom cocktails have been served across the country at events including The James Beard House, Aspen Food & Wine, and with acknowledgements from Bon Appétit Magazine, 303 Magazine, and earning Westword magazine’s 2016 Best Cocktail Program at The Squeaky Bean Farm + Table, where he was general manager.

This recipe uses both rum and cognac to emphasize the baking spices and depth of the eggnog, as well as light tropical fruit notes. The result is a well balanced cocktail that evokes a Colorado holiday with beach front memories. The unique richness of the A2 Guernsey milk envelopes your palate in flavor, and is a deceptive match to the robust spirits. When shaken, the A2 proteins create a rich head with a dense foam to add another layer to rest garnishes and aromatics on. Feel free to add charred pineapple slices, orange peel, or even a spritz of your favorite absinthe on top to make the cocktail your own.

2.0 oz Origin Eggnog
.75 oz cognac
.75 oz pineapple rum
.5 oz overproof traditional dark rum
.5 oz simple syrup

2 dashes aromatic bitters

Combine ingredients and shake vigorously until chilled. Strain contents into a Nick & Nora or stemmed cocktail glass. Garnish with fresh grated nutmeg and a charred cinnamon stick. Enjoy on a cold night, or in charming company (preferably both).

Yule Nog is a collaboration between Origin Milk and Jack Bethel. Jack Bethel’s custom cocktails have been served across the country at events including The James Beard House, Aspen Food & Wine, and with acknowledgments from Bon Appetit Magazine, 303 Magazine and earning Westword magazine’s 2016 Best Cocktail Program at The Squeaky Bean. He was previously the bar manager of The Squeaky Bean in Denver.

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ORIGIN Eggnog Recipe:

We are thrilled to also share our Eggnog recipe so you can make yourself this holiday favorite with ORIGIN Whole Milk and Heavy Cream. We do not add any additives or stabilizers to our Eggnog – and neither do you!

24oz ORIGIN Whole Milk
5oz ORIGIN Heavy Cream
3 egg yolks (~54g)
1/2 cup sugar
1/8 tsp salt
1/4 tsp Cinnamon
1/4 tsp Nutmeg
1/4 tsp Vanilla

Combine all ingredients in a mixer or blender until homogenous and frothy – should make around a 31oz batch of Eggnog to enjoy.  There are different methods for a lighter and foamy eggnog incorporating egg whites. We encourage you to experiment with multiple eggnog recipes to find the one you enjoy most!

Ingredients:
1 gallon whole or 2% milk,
¼ cup apple cider vinegar,
3 TBSP butter (optional),
¼ tsp baking soda (optional).

Directions:
1. Start with 1 gallon milk
2. Heat milk to 185 degrees, stirring regularly to keep from scalding.
3. At 185 degrees, stir in 1/4 cup apple cider vinegar. Stir for about a minute. (if curds do not separate from whey, continue to stir and heat to 190-195 degrees. If needed add another tsp of vinegar)
4. Once curds form, ladle them out into a cheesecloth-lined strainer. Drain for 1 minute.
5. Add 2-3 TBSP salted butter (optional) and 1/4 tsp baking soda (optional). Stir. Eat. Enjoy! (can be frozen)

Variations: Eat this ricotta warm on bread or crackers, use in your favorite recipe or add chopped kalamata olives, chopped fresh herbs, prepared pesto and pinenuts, sun-dried tomatoes… Let you imagine run wild!

Chocolate Ricotta Mousse

Ingredients:
2 cups ricotta,
2 tablespoons confectioners sugar,
4 ounces semisweet chocolate, melted, plus more, shaved, for topping.

Directions:
1.In a food processor, blend the ricotta, sugar, and melted chocolate until smooth.
2.Divide among bowls and top with the shaved chocolate. (The mousse can be refrigerated until ready to serve, up to 2 days. Bring to room temperature before serving.)

From Realsimple.com

• 3/4c sugar + 1/2c water (for caramel on molds)

• 4ea        whole eggs
• 3ea        egg yolk
• 3/4c       sugar
• 1/8 tsp   salt
• 3c          whole milk
• 1/2ea    vanilla bean or 3/4 tsp nice quality vanilla extract

1. Cook the first set of sugar and water until approximately 325 degrees or a light caramel. Remove from heat and swirl 20 seconds (be careful cooked sugar is extremely hot) and drizzle into custard molds (either individual or a 2-2.5 qt dish).

2. In a pot scald the milk, vanilla (if using bean), and half the sugar. In a separate bowl combine the eggs, other half sugar, and salt and whisk.

3. Temper the hot milk into the egg mixture; whisking the whole time. If using vanilla pod strain mixture. Pour egg mixture into dishes that have hardened caramel.

4. Bake custard in a water bath @ 280 degrees for approximately 1-1.5 hours uncovered in the oven. When there is a jiggle that looks “gelled” but not runny it’s ready. Remove from oven and cool in bath 5 minutes. Carefully remove from the water bath and chill in the custard mold. To serve score the cooled custard around the edge of the dish and put an inverted plate over it. Carefully turn it all over and the caramel sauce and custard will pop out. Enjoy with berries or alone.