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Real Eggnog!
Dec. 23rd, 2010 03:56 pmI made this last year and there is the strong possibility of it happening again this year. I got it from the blog of one Susie Bright. She's vegetarian and all, but that's just fine when it comes to eggnog. No meat to it after all!
Her recipe is adapted from her first cookbook: The Vegetarian Epicure, by Anna Thomas. I think I've read it and I was fairly impressed for a vegetarian text.
Eggnog
Ingredients:
12 eggs, separated
1 1/2 c. powdered sugar
1 qt. milk (regular, not lowfat or nonfat! preferably organic!)
1 c. cognac (optional)
1 c. dark rum (optional)
1 large orange
1 lemon
1 quart whipping cream
grated nutmeg
Special Things Needed:
a very sharp butcher knife
electric mixer
grater
potato peeler
extra eggs in case you screw up the separations (easy to do)
two big bowls to make it with
one nice bowl to serve it in, and a ladle
VegepiMethod:
Beat the egg yolks and sugar until thick, then stir in the milk, cognac, and rum.
Beat the egg whites until they just hold a peak, and then fold them in. Put this mixture away to chill for at least 3 hours. (Overnight is fine, just put plastic wrap over bowl).
Use a potato peeler to peel the very outside of the orange skin, so you have barely any white pulp on the back of the skin. You just want the pure orange rind. Cut this skin into matchsticks, as thin as possible and about 1 1/2 inches long. Yes, you need a sharp knife for this.
Grate the fresh lemon rind.
Whip the cream until it only just begins to thicken, not so much that it actually holds peaks. Stir his half-whipped cream into the mil and egg mixture, and beat a few more strokes with the whisk. Stir in the lemon rind and half the orange matchsticks.
Pour the eggnog into a serving bowl. Over the top of it, sprinkle the remaining orange rind and plenty of grated nutmeg.
Serves 25 reasonable people, but only a dozen or so fanatics.
If you make it "virgin," it's easy to offer your guests liquor to add separately, just let them pour and stir.
Last year I did it without any grated rind, just nutmeg cognac and rum. It was excellent!
Her recipe is adapted from her first cookbook: The Vegetarian Epicure, by Anna Thomas. I think I've read it and I was fairly impressed for a vegetarian text.
Eggnog
Ingredients:
12 eggs, separated
1 1/2 c. powdered sugar
1 qt. milk (regular, not lowfat or nonfat! preferably organic!)
1 c. cognac (optional)
1 c. dark rum (optional)
1 large orange
1 lemon
1 quart whipping cream
grated nutmeg
Special Things Needed:
a very sharp butcher knife
electric mixer
grater
potato peeler
extra eggs in case you screw up the separations (easy to do)
two big bowls to make it with
one nice bowl to serve it in, and a ladle
VegepiMethod:
Beat the egg yolks and sugar until thick, then stir in the milk, cognac, and rum.
Beat the egg whites until they just hold a peak, and then fold them in. Put this mixture away to chill for at least 3 hours. (Overnight is fine, just put plastic wrap over bowl).
Use a potato peeler to peel the very outside of the orange skin, so you have barely any white pulp on the back of the skin. You just want the pure orange rind. Cut this skin into matchsticks, as thin as possible and about 1 1/2 inches long. Yes, you need a sharp knife for this.
Grate the fresh lemon rind.
Whip the cream until it only just begins to thicken, not so much that it actually holds peaks. Stir his half-whipped cream into the mil and egg mixture, and beat a few more strokes with the whisk. Stir in the lemon rind and half the orange matchsticks.
Pour the eggnog into a serving bowl. Over the top of it, sprinkle the remaining orange rind and plenty of grated nutmeg.
Serves 25 reasonable people, but only a dozen or so fanatics.
If you make it "virgin," it's easy to offer your guests liquor to add separately, just let them pour and stir.
Last year I did it without any grated rind, just nutmeg cognac and rum. It was excellent!