Glass Half Full

For many reasons the holiday season evokes a sense of nostalgia for all the comforts of home. Childhood memories of Christmas, snowfalls, nights sitting fireside with family and friends, hot cocoa, and the glorious glass of eggnog make spirits warmer and bright. The traditions that we hold close are the ones that make the holiday season. It's not the barbie doll nor the easy bake oven nor the hot wheels set that we remember every season. It's the traditional family meal, the annual trip "to grandmother's house we go," and it's the glass of something wonderful that we pour year after year that makes the season full of good cheer. In a world where everything is constantly upgrading, changing, morphing into something completely new, we have a need for something that remains the same, so don't forget to stick to tradition this holiday season. Make sure your glass is half full with the traditional drink of the holiday season: eggnog!

Egg Nog Recipe courtesy of Alton Brown

Ingredients

• 4 egg yolks
• 1/3 cup sugar, plus 1 tablespoon
• 1 pint whole milk
• 1 cup heavy cream
• 3 ounces bourbon
• 1 teaspoon freshly grated nutmeg
• 4 egg whites*

Directions

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.

Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.

Whisk the egg whites into the mixture. Chill and serve.

Cook's Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.

In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.

In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

 

* Raw Eggs

*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Comments

[rc helicopter]

Impressive blog! -Arron