EGGNOG THE CREAM OF THE HOLIDAY SEASON Some like it straight. Some like it spiked. Some sprinkle nutmeg on top. Some add cinnamon swizzle sticks. Some drink the low-fat, soy, sugar-free or other faux varieties. Some go for the real deal - the old-fashioned, thick-and-creamy, full-strength, holiday-heralding, artery-clogging stuff.
Regardless of personal preference, this much is certain: Americans are agog over eggnog. The numbers don't lie: In 2005, eggnog lovers in the United States consumed 127 million pounds - or 12.2 million gallons - of the stuff, according to statistics provided by the Western Dairy Council in Denver. Those numbers represent a whopping 21 percent increase over the year before; and, although the final numbers aren't in yet for 2006, it appears that we're on course for another substantial jump this year. Why has eggnog become as much a part of the Christmas season as Clauses, crèches and candy canes? Well, for starters, there's tradition and taste. Americans have been toasting the holidays with eggnog-type concoctions since the colonial days and the beverage's rich texture and unique sweet flavor mesh perfectly with this time of year when we give ourselves permission to live it up a little. Eggnog is the quintessential comfort food on a cold winter night. It's a spirit-lifter and a belly-warmer - and it has a kick, for those who prefer a shot of rum, brandy or whiskey mixed in their eggnog. However, health-conscious folks do caution that eggnog should be viewed more as an occasional special treat rather than as a three-times-daily accompaniment to meals. Again, the numbers cannot be ignored: one cup of traditional eggnog is loaded with 340 calories and 20 grams of fat - and that's before adding any alcohol. Most people drink store-bought eggnog - it's easier, cheaper and safer than making your own. But for those interested in making homemade eggnog from scratch, recipes abound on the Internet and in cookbooks. Here are some options: CAPTAIN'S EGGNOG 2 cups Captain Morgan spiced rum 1 cup soft ice cream 1 quart prepared dairy eggnog Nutmeg Mix rum, ice cream and eggnog together. Just before serving, shake or beat until frothy. Sprinkle with nutmeg. Eggnog Serves 12 to 20 people 12 egg yokes 1 1/2 cups of confectioner's sugar 2 quarts of half and half (or use 1 quart of whole milk and 1 quart of heavy cream) 2 to 4 cups of Jack Daniels, Rum or your favorite whiskey or bourbon 4 tablespoons of vanilla Fresh grated nutmeg 1 half gallon block of vanilla ice cream Directions 1. Heat half-and-half in a double boiler until just below boiling. 2. In a bowl whip the eggs and the sugar until pale yellow. Add hot half-and-half mixture into the egg and sugar 1 cup at a time to make sure the eggs don't curdle. Keep adding the hot mixture until all is incorporated. This is similar to making custard, but you stop the cooking. This will kill the salmonella that might be present. 3. Place liquid in airtight container and chill until ready to serve. 4. Pour eggnog into a medium size punch bowl. Add Jack Daniels and vanilla, stirring well. In the center float the 1/2 gallon block of ice cream. 5. Grate fresh nutmeg lightly over the top and serve a tablespoon size chunk of ice cream in each cup. Add extra spirits as needed. LORD BALTIMORE'S EGGNOG 12 oz Brandy 12 oz Rum 6 oz Madeira 12 eggs 2 c Sugar or 2 c. Splenda 3/4 c Half & Half 3 pt Heavy cream Nutmeg Shake with ice & strain into either Collins glasses or highball glasses. Since heavy cream is used, you may want to top the drink with milk. Dust the surface with lots of nutmeg. Source: Toddy's of The Gentry, by Raymond Fenimore TRADITIONAL EGGNOG 3 eggs, lightly beaten 1/3 cup white sugar salt to taste 2 1/2 cups milk 1 teaspoon vanilla extract 1 cup heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract 1/2 cup rum (optional) 2 drops yellow food coloring 1 pinch ground nutmeg In a heavy saucepan, combine eggs, white sugar and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled. In a chilled bowl, combine heavy cream, confectioners' sugar and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately. Makes 10 servings. EGGLESS EGGNOG 8 cups milk 1 (3-ounce) package French vanilla instant pudding 1/2 cup sugar 2 teaspoons vanilla 1/2 teaspoon of nutmeg In a large bowl, mix the pudding with 1 cup of milk. When pudding is formed, add in the remaining ingredients and mix very well. Chill. COCONUT RUM EGGNOG 6 eggs 3/4 (750 ml) bottle white rum 28 ounces coconut milk 28 ounces evaporated milk 20 ounces sweetened condensed milk 2 tablespoons vanilla extract 8 ounces brandy In a blender, blend the eggs and rum at high speed. Lower speed and add remaining ingredients. Chill thoroughly. Serve in demitasse or liqueur glasses. VEGAN EGGNOG 2 (10.5 ounce) packages reduced-fat, extra-firm, Silken tofu 2 cups reduced-fat soymilk or other plain, nondairy 'milk' 2/3 cup turbinado sugar, light brown sugar, or sucanat (or use 1/2 cup honey or 1 cup alternate liquid sweetener) 1/4 teaspoon salt 1 cup cold water 1 cup rum or brandy (or use apple juice with rum or brandy flavoring to taste) 4 1/2 teaspoons pure vanilla extract 20 ice cubes freshly grated nutmeg Place the crumbled tofu and the soymilk in a blender with the sugar and salt. Blend until very smooth. Scrape this into a large bowl or pitcher, and whisk in the water, rum or brandy and vanilla. Mix well, cover and refrigerate until serving time. To serve, blend half of the mixture in the blender with 10 of the ice cubes until frothy. Repeat with the other half. Serve in glasses with nutmeg sprinkled on top. Merry Christmas from LR --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
