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Old 12-19-11, 03:08 PM   #1
apclassic9
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Mom's Egg Nog recipe

(pre DUI enforcement)


Silvia's "fallin' down" egg nog recipe:
12 eggs, separated
3/4 cup sugar
1 cup bourbon
3/4 cup cognac (brandy for you heathens!)
2 quarts whole milk
1 quart heavy cream - or you can use softened vanilla ice cream
ground nutmeg

1. separate eggs
2. beat egg yolks together with sugar until thick & lemon yellow - set aside in fridge overnight
3. Next day, add liqour gradually while beating
4. Stir in milk & chill several hours
5. Before serving, beat egg whites until stiff & fold into egg nog mixture
6. beat heavy cream until stiff (or use softened vanilla ice cream) and place in bottom of punch bowl
7. pour egg nog mixture over whipped cream (or ice cream), slowly mix - just a bit - and sprinkle with nutmeg.

8. For the kids - leave out the liquor!!!!

A few cups of this and you and your guests will be merry - and a few pounds heavier!
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Old 12-19-11, 03:29 PM   #2
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I think I experienced coronary artery stenosis just reading this.
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Old 12-19-11, 03:35 PM   #3
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you might want to temper those egg yolks over a double boiler to kill the nasties.
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Old 12-19-11, 03:55 PM   #4
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Use some good bourbon and that will kill the nasties, too.
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Old 12-19-11, 04:00 PM   #5
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I'm going to try this out tonight! I usually make an Egg Nog ice cream base and then add bourbon or brandy, however a friend and I have been "experimenting" since Thanksgiving to find the "Perfect" Christmas dinner recipes, and somehow we forgot about the Egg Nog. Thank you for the inspiration!

BTW: This is where we are with Cranberry sauce. Ummmmm.....


Stealthammer’s Ultimate Cranberry Sauce

INGREDIENTS
2 bag (12 oz) fresh cranberries (frozen works in a pinch)
16 oz. orange juice
1 large orange finely chopped and zested
1 small can finely chopped mandarin oranges
4 tbls apricot jam
8 oz. cranberry juice (not cranberry cocktail)
4 oz. Grand Marnier
2 cinnamon sticks (or 2 tsp ground cinnamon)
1 tbls minced ginger
1/2 tsp allspice
1 tbls cornstarch

INSTRUCTIONS
- Rinse and drain cranberries thouroghly.
- In a 3 quart pot, pour in orange juice, finely chopped orange and zest, finely chopped mandarin oranges, apricot jam, cranberry juice, Grand Marnier, cinnamon sticks, ginger and allspice.
- Stir well, then cook over medium heat to a boil.
- Reduce heat to simmer on low heat and then add cranberries and stir to mix.
- Thouroghly mix cornstarch and 1 tbls of water in a cup.
- Add cornstarch mix to cranberries and continue to simmer until cranberries “pop” and mixture thickens. (Allow to just simmer for no more than 15 minutes)
- Remove from heat and set aside to room temperature. Once it is completely cooled, transfer to a mold or container and chill overnight in the refrigerator. The sauce will continue to thicken as it cools.
Makes about one quart of sauce. (Serves 12)

Last edited by Stealthammer; 12-19-11 at 04:10 PM.
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Old 12-19-11, 04:22 PM   #6
apclassic9
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just remember the " set aside in fridge overnight" part....
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Old 12-19-11, 05:23 PM   #7
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Have to add- If you'd like to spice things up a bit try Puerto Rican eggnog called coquito. Very thick,sweet, coconut and rum infused concoction.

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk (can use unsweetened for more control on sweetness)
1/2 cup white rum ( try Capt Morgan coconut rum or dark rum) add more or less depending on what you need to get by time with inlaws
1/2 cup water
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
pinch of allspice or ginger
1 teaspoon vanilla extract(the good stuff)

combine egg yolks and evaporated milk. Stirring constantly, cook over LOW heat to temper then a low simmer. The mixture should be thick enough to coat the back of a spoon.
Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles, and chill overnight.
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Old 12-19-11, 05:49 PM   #8
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Go to store
Grab a few litres of Kawartha Dairies Egg Nog
Take home
add Mt Gay Extra Old to taste.
Sprinkle with fresh ground nutmeg
enjoy
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Old 12-19-11, 06:28 PM   #9
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Go to store
Grab a few litres of Kawartha Dairies Egg Nog
Take home
add Mt Gay Extra Old to taste.
Sprinkle with fresh ground nutmeg
enjoy
That's pretty close to my recipe.

Buy some premade eggnog. except I'm not so picky about ingedients.
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Old 12-20-11, 01:48 AM   #10
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6 eggs
4 cups whole milk
2 cups heavy cream
2 tablespoons vanilla
1/3 cup sugar
1/8 tsp nutmeg
2 1/2 cups dark rum
1/2 cup bourbon

Beat eggs until frothy and then add non alcoholic ingredients and mix until the sugar is dissolved and for a non alcoholic version this can be served straight up.

Freshly grated nutmeg is the bomb.

The alcoholic version can be kept in the fridge for weeks and some will age their egg nog for months or even a year as the alcohol content is sufficient to kill any nasties... one should aim for a minimum of 20% alcohol although alcoholic concentrations as low as 8% suffice for keeping wine free of bacteria.

You can increase the alcoholic content when you are looking to age the nog longer as the flavours really mellow over time.
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Old 12-20-11, 09:43 AM   #11
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Egg Nog is a little heavy for me. I like to have whiskey with peppermint schnapps during the holidays. It's especially good when you leave the schnapps in the freezer.
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Old 12-22-11, 04:16 PM   #12
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Shifty's recipe:

Drink the bourbon and the cognac.

Serve with Fritos

Enjoy!
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Old 12-22-11, 09:49 PM   #13
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Quote:
Originally Posted by Sixty Fiver View Post
6 eggs
4 cups whole milk
2 cups heavy cream
2 tablespoons vanilla
1/3 cup sugar
1/8 tsp nutmeg
2 1/2 cups dark rum
1/2 cup bourbon

Beat eggs until frothy and then add non alcoholic ingredients and mix until the sugar is dissolved and for a non alcoholic version this can be served straight up.

Freshly grated nutmeg is the bomb.

The alcoholic version can be kept in the fridge for weeks and some will age their egg nog for months or even a year as the alcohol content is sufficient to kill any nasties... one should aim for a minimum of 20% alcohol although alcoholic concentrations as low as 8% suffice for keeping wine free of bacteria.

You can increase the alcoholic content when you are looking to age the nog longer as the flavours really mellow over time.
I was thinking you were redefining 'falling down' but then you included performance indicators for refrigeration! So I started calculating: 9C liquid including 3C @ 40% EtOH ~ 13% EtOH before taking into account the eggs and sugar. Lightweight!

Freshly grated nutmeg is the bomb. Individual nutmegs, non-grated, seem to have a really long shelf life.
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Old 12-22-11, 10:45 PM   #14
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Originally Posted by HardyWeinberg View Post
I was thinking you were redefining 'falling down' but then you included performance indicators for refrigeration! So I started calculating: 9C liquid including 3C @ 40% EtOH ~ 13% EtOH before taking into account the eggs and sugar. Lightweight!

Freshly grated nutmeg is the bomb. Individual nutmegs, non-grated, seem to have a really long shelf life.
The eggs add around 2 cups of volume to a 6.3 / 3 ratio and make it an 8.3 / 3 ratio for base / spirits which brings you nog that is 15% alcohol (which is stronger than most mixed drinks) and one cup is never enough.



I use over proof bourbon which probably kicks things up just a little more and for long term aging would add another cup to cup and a half of spirits to bring the alcoholic content up to 20%.
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