Thursday, December 22, 2011

Two Homemade Eggnog Recipes -- and an Edible Christmas Tree for the Table

Love Eggnog
But Not the Corn Syrup Used to Make 
the Grocery Store Brands.
So, for the first time, I made my own!

If you make one of the recipes (below) tomorrow, it will be delicious on Saturday and really delightful on Sunday. The longer it sits in the fridge, the better it becomes. (I did highlight "corn syrup" in the headline above to give you a link to the Mayo Clinic's write-up on the health concerns of high-fructose corn syrup. Loving where you live, after all, is about living well. And well translates into healthy.)  
 

 Cheers!

Eggnog

Alton Brown

Ingredients
  • 4 egg yolks
  • 1/3 cup sugar, plus 1 tablespoon
  • 1 pint whole milk
  • 1 cup heavy cream
  • 3 ounces bourbon
  • 1 teaspoon freshly grated nutmeg
  • 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below:

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F.

Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

NOTE: You could omit the bourbon and serve on the side. I also added the egg whites when the other mixture was still hot in order to cook the whites slightly. It came out just fine.

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

From the Food Network. 


Pumpkin Nog
created by Tony Abou-Ganim, Modern Mixologist

INGREDIENTS:

DIRECTIONS:

  • Whisk eggs and milk in large heavy saucepan.
  • Cook and stir over medium heat until the mixture coats a metal spoon.
  • DO NOT BOIL.
  • Remove from heat
  • Place pan in a large bowl of ice water and stir frequently 5 minutes.
  • Stir in Equal(sugar), pumpkin, vanilla and ground cinnamon.
  • Cover and chill eggnog mixture at least 2 hours before serving
  • Garnish with ground nutmeg just before serving.
  • Alcoholic Option: Add 3 cups spiced rum during step 3.
NOTE:  I used raw sugar rather than the artificial. Just my preference. And I usually put in less sugar than called for; that's for all recipes, actually. I also used cooked pumpkin.

An Edible Christmas Tree
 
 I saw this in a magazine called Family Fun
and had to share it.

Here's to good food and good health! 
 
Have a wonderful holiday -- Christmas, Hanukkah, Kwanzaa . . . We'll post again 
on Dec. 27.

3 Responses to “Two Homemade Eggnog Recipes -- and an Edible Christmas Tree for the Table”

Oh Susan what a fabulous way to celebrate Christmas! Warmest of wishes for a very Merry Christmas and for a happy and healthy 2012 - Glenda

Susan!
Merry Christmas to you and your family! Love the nog recipe! Thank you for always thinking of me- it means alot! Wishing you blessings in the new year!

xo-

Michelle

annechovie said...

Thank you for the recipes and kind visit to my blog, Susan.
Wishing you the very best of holidays and a wonderful 2012!

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