Newsletter Archive – December 2006!

Eggnog from Scratch – For those of you feeling rustic this holiday season, below is a recipe for Eggnog from scratch.  This one is right out of the cook book.  I just gave it a dry run (well, maybe a not so dry run).  Nice warm, fuzzy feeling and no salmonellae as of yet.  Two and a half thumbs up.

NOTE: This recipe (quite obviously) contains raw eggs.

Ingredients:

• 6 Eggs
• 2 cups Heavy cream
• Cup Milk
• 3/4cup Sugar
• 1 tblsp Nutmeg
• 1/2 cup Rum
• 1/2 cup Brandy
• 1/2 cup Whisky

Mixing instructions:

Separate the egg yolks from the whites.  Beat egg yolks and combine with cream, milk and sugar.

Now take egg whites and whip with whisk in counter top or hand held mixer.  Soft peaks are attained when the egg is not as stiff as for a meringue, but not quite liquid ?should be almost foamy and surface has some relief to it.

Now fold the egg whites into the rest of the mixture while gradually adding alcohol (do not add all at once ?can cause milk to curdle).  Sprinkle some nutmeg on the top and refrigerate.  Do not be discouraged if the ‘nog is not as thick as you might expect at first ?it takes a couple hours in the ‘fridge to set up.

Yield ?makes 6 happy elves.

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