Sunday, December 26, 2010

Gotta Try This: Homemade Eggnog

The only eggnog I'd ever had was the overly sweet store-bought goo. Until this Christmas when my sister's boyfriend (who's blog is this anyway?) decided to whip up a batch of the good stuff. Double Electrified Warning: this batch could easily serve a dozen people, it took us three days to finish it between three people. If you are not serving it at a party, maybe halve the recipe so you can finish it in a reasonable amount of time. Not only that, but one glass is plenty, more will probably give you a tummy-ache because it's so rich.

From "Joy of Cooking"

12 eggs (separated)
1 lb confectioner's sugar
4-8 cups dark rum, brandy, bourbon or rye (we used Bacardi Gold)
2 quarts whipping cream
ground or grated nutmeg

Separate eggs and beat yolks until light in color. Gradually beat in confectioner's sugar. Add very slowly 2 cups rum (or other liquor).Let stand one hour to dispel the "eggy" taste and destroy possibility of salmonella. Add, beating constantly, 2-4 cups more of liquor (we ended up with 6 cups total liquor in our batch) and 2 qts whipping cream. Refrigerate 3 hours (we refrigerated our overnight at this stage).

Beat 8-12 egg whites until stiff but not dry and fold into mixture. Serve sprinkled with freshly grated nutmeg.

Wow! This stuff is amazing! If you've never tried homemade eggnog, you must give it a go.We paired our nog with a brined and butter-basted turkey, roasted garlic sour dough stuffing, garlic mashed potatoes, and roasted Kabocha squash. Yum! And to think, I did nothing but brine that turkey (more on that later). My husband took care of the stuffing, bird, and squash, and my sister made the potatoes. What a family, thanks everyone, it turned out to be one of the best meals ever. 

Please note: consuming raw eggs may be hazardous to your health! A reader wrote in (see the comment below) and pointed out that using pasteurized shelled eggs is a better option. I think the addition of massive amounts of alcohol should keep you on the safe side, but please consider your own health when making these choices. 

1 comment:

  1. Making eggnog is great, and it can be risky at the same time. When you use raw eggs there is a risk of getting salmonella or a food borne illness. As a person who loves to cook and bake in my kitchen at home, I would simply offer a friendly recommendation. When using egg-based recipes, maybe try pasteurized shelled eggs. Especially when you have sunny-side eggs, (fried eggs,) raw cookie dough, anything to that affect which leaves some part of the egg raw. Only reason I say this is because I am concerned with what I eat,and also look at those who I'm cooking for. With all these recent egg recalls, you can never be to sure. You should check them out.


Aloha Saturdays with Maggy reader! Thank you for your comments, I love hearing your thoughts and feedback.


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