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EGGNOG3(L)               USENET Cookbook               EGGNOG3(L)

MO'S ANCESTRAL EGGNOG

     EGGNOG3 - Wonderful eggnog

     [I got this recipe from net.cooks back in 1982.  It was
     posted by Mike O'Dell (known around the network as "mo").  I
     have made it for the last two Christmases, and find it quite
     good.  The recipe is basically as he posted it. I have added
     a few comments in brackets.  Apparently he served it at a
     party at LBL-CSAM that year.]

     This wonderful formula was handed down to me from my grand-
     mother, who got it from her mother and grandmother.  I hear-
     tily recommend it as a superior lubricant for the festive
     season.

INGREDIENTS (Makes about 16 cups)
     12        eggs, separated
     1 lb      confectioner's sugar
     2 cups    liquor
     8 cups    heavy whipping cream
     1-2 tsp   nutmeg
     1/2 cup   sugar

PROCEDURE
          (1)  Separate the 12 eggs.  Set the whites aside in the
               'fridge, tightly covered for safety, as they won't
               be needed until much later.

          (2)  Beat the yolks until they noticeably lighten in
               color.  From here on out, an industrial-strength
               mixer (Kitchen-Aid K5, for instance) is a big
               help.  [Being at my in-laws, I was forced to use a
               little GE hand mixer.  It worked fine.]

          (3)  Continue beating the yolks while adding the
               confectioner's sugar.

          (4)  Beat for about 4 minutes or until the mixture
               turns much lighter yellow and takes on a satin-
               like texture.

          (5)  While still beating, slowly add 2 cups liquor.
               [If you decide you need more, this is NOT where
               you put it in.]

          (6)  After the liquor is thoroughly beaten in, cover
               the mixture with plastic wrap or aluminum foil and
               let it stand for 1 hour at room temperature.  This
               is to "cook" the eggs and takes much longer if you
               refrigerate.  [I lay plastic wrap right down on
               top of the mixture to avoid any possible "skin"
               that might form.]

          (7)  After standing, add the heavy whipping cream,
               unwhipped!  You could try whipping it first, but
               again, you are on your own.

          (8)  Add the nutmeg.  OPTION: At this point, the
               original recipe calls for adding an additional 2-4
               cups of liquor, but I omitted this as it passed a
               taste-test as-is.  If you want your 'Nog a LOT
               stronger, have at it, but please taste before you
               pour.

          (9)  Mix thoroughly, again.

          (10) Refrigerate the mixture for 3 hours to let it
               ripen.  I use two large juice containers.  It
               splits nicely between them and will fit in our
               'fridge.  [Overnight is good, if you're making it
               for, say, Christmas day, but see the safety note
               below if you intend to let it sit overnight.]

          (11) At the end of the 3 hours, remember where you put
               the egg whites.  Beat them until stiff but not
               dry, adding about 1/2 cup sugar to slightly
               sweeten the whites.  N.B.: 12 egg whites whip into
               quite a mass, so be prepared.  [You can also whip
               them 6 at a time.  This is probably a very good
               idea if you're doing it in a Kitchenaid, since 12
               might overflow the bowl.]

          (12) Assembly instructions.  Pour the whites into the
               serving bowl you will be using.  Then gently and
               slowly pour the other mixture into the bowl, mix-
               ing with a whisk to fold it all together. The
               whites should be smoothly and evenly distributed
               through the 'Nog to make it fluffy.  They will
               lose some of their bulk so don't be afraid to mix
               thoroughly.  Sprinkle the top with some more nut-
               meg, and serve.  A shaker of nutmeg by the bowl is
               a nice touch for those wanting a shake on their
               own mugful.  [The first time I made this recipe, I
               had to keep restirring the mixture.  The only
               difference I can think of is that the second time
               I didn't add sugar to the egg whites.]

NOTES
     [This makes a large amount of eggnog. Last year I made a
     half recipe, which sufficed for the 10 or so people we had
     then.  This year I made the whole thing, and 16 people left
     some over (some of them don't drink, though).]

     Powered sugar will do nicely, and even granulated would
     probably work if you beat long enough.  [I'm not sure about
     the difference between confectioner's sugar and powdered
     sugar.  Maybe they were different in the old days?-SWT]
     [Confectioner's sugar and powdered sugar are regional names
     for the same product-BKR]

     For the liquor, use bourbon, rum, vodka, Canadian blended,
     or whatever you like.  Being a bourbon fan, I used that in
     the batch for the CSAM party.  The others should work but I
     haven't tried them.  Depending on taste, you may want more
     than this.  [I used rum the times I made it.]

     [Note from the editor: eggwhites are extremely susceptible
     to bacterial infection. If you intend to make this eggnog
     ahead of time, to let it stand longer than the 3 hours sug-
     gested, do not store the separated eggwhites and then blend
     them in at the last moment. If you want perfection in over-
     night eggnog, then discard the whites from the separated
     eggs, and crack and separate 12 new eggs in the morning and
     use their whites. If you want economy in overnight eggnog,
     then fold the eggwhites into the alcohol mixture before
     storing it overnight.-BKR]

RATING
     Difficulty: moderate.  Time: 1/2 hour preparation, 3 hours
     waiting.  Precision: no need to measure.

CONTRIBUTOR
     Enjoy!!!
     -Mike O'Dell
     Arlington, Virginia
     Reposted and annotated by Spencer W. Thomas:
          ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA)
          Salt Lake City, Utah
     Path: decwrl!recipes
     From: nemo@rochester (Richard Newman-Wolfe)
     Newsgroups: mod.recipes
     Subject: RECIPE: Eggplant red, white, and blue casserole
     Message-ID: 
     Date: 2 May 86 03:35:51 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: University of Rochester, CSD, Rochester NY
     Lines: 57
     Approved: reid@glacier.ARPA

                Copyright (C) 1986 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.







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