Honey Glazed Carrots with Swiss Meringue Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Water and eggnog in large bowl. In large mixer bowl, beat milk, eggs, and Swiss cheese until smooth and creamy. Heat remaining milk, lemon juice, and salt in medium saucepan over simmering water; heat mixture slowly, stirring constantly until mixture coats back of metal spoon. Stir in meringue and acid-free cream of tartar sauce; heat mixture until mixture thickens; remove from saucepan. Stir in half-and-half, parmesan cheese, and powdered dry milk. Pour mixture over chicken in baking sheet.

Bake one hour, turning occasionally; lightly brown in center. Remove from oven and let rest; let stand 15 minutes. The sauce can be refrigerated; serve at room temperature.

In a third large cooking sheet, bake cheese in hot water until creamy. Stir in powdered milk, another 1/2 cup parmesan, and continue baking until cheese is melted, 5 minutes. Let cool on wire rack. Meanwhile, in a sauce pan over medium heat, heat sunflower oil until warm. Saute cooked butter until melted. Stir in 3/4 cup hot milk to milk (1 cup) until slightly thickened. Do not boil; add warm milk a tablespoon at a time, stirring. Continue to heat until almost cold, 9 minutes.