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Post by Arrianna on Oct 15, 2006 14:57:17 GMT -5
This is for all holiday drinks like eggnog or wassil. (So go for it AC. ) For Eggnog I base mine off of this one: Classic Cooked Eggnog(1 1/2 quarts or 12 (1/2-cup) servings) * 6 eggs * 1/4 cup sugar * 1/4 teaspoon salt, optional * 1 quart milk* divided * 1 teaspoon vanilla, * Garnishes or Stir-Ins, optional In large saucepan, beat together eggs, sugar and salt, if desired. Stir in 2 cups of the milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon with a thin film and reaches at least 160°F. Remove from heat. Stir in remaining 2 cups milk and vanilla. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving, pour into bowl or pitcher. Garnish or add stir-ins, if desired. Serve immediately. *For faster preparation heat milk until very warm before stirring milk into eggs and sugar. GARNISHES AND STIR-INSChoose 1 or several: * Chocolate curls * Maraschino cherries * Cinnamon sticks * Orange slices * Extracts or flavorings * Peppermint sticks or candy canes * Flavored brandy or liqueur * Plain brandy, rum or whiskey * Fruit juice or nectar * Sherbet or ice cream * Ground nutmeg * Whipping cream, whipped History of EggnogI like to use more eggs, temper the eggs instead of cooking them, and I garnish with numeg and cinnamon cooked right in the heated (soy) milk. It's really good with some (fake) whipped cream on top with just a sprinkle of chocolate and a pepermint cane to stir with. Sheer luxury.
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Post by mickster on Oct 15, 2006 15:20:25 GMT -5
Very good recipes for egg nog. I don't think it's good to drink raw eggnog. These are much better.
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Post by allezcuisine on Oct 16, 2006 14:22:32 GMT -5
I will post my recipe soon. I can't read my own writing, so I'll need to look for the book I got it from! LOL.
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Post by Arrianna on Oct 16, 2006 17:05:50 GMT -5
lol! We'll wait.
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Post by missteetheironchef on Nov 16, 2006 11:57:22 GMT -5
Hot Spiced Tea 6 cups water 12 whole cloves 6 tea bags 2 cups pineapple juice Juice of 2 lemons Grated lemon rind from 1 lemon 1 cup fresh orange juice 1 Tbsp. grated orange rind 1 tsp. ground cinnamon 1 cup granulated sugar (or to taste)
Bring water to a boil and add cloves. Allow to simmer for 10 minutes. Add tea bags and allow to steep for 15 minutes. Remove tea bags and cloves and add remaining ingredients. Serve warm.
The Skinny: Use your favorite sugar substitute.
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Post by Arrianna on Nov 16, 2006 17:12:40 GMT -5
Wassail (non-alcoholic)
Wassail is a traditional drink from northern Europe. It is also a traditional drink in my family and has been for years. Originally it may have been made with Ale but it has certainly been a drink made with apple cider if not from the beginning then close enough to it to make no difference. It's a nice warm drink you can have made up for anytime you come in from the cold weather and is appropriate for any of the winter holiday seasons.
To wassail someone is to toast them while wishing them good health. To go wassailing is to go caroling door to door where the singers are given wassail and food in exchange for their song, blessing, and goodwill.
This is a quick and easy way to make it so that it can be on hand at any time.
Directions: In a 4 qrt crock pot mix 10-12 cups of Apple Cider, 4 oz Orange Juice Concentrate, 1/4 cup Lemon Juice, 4 Cinnamon Sticks, and 10 Cloves. Cover, bring to a simmer over high heat and turn down to low. Serve. Leave on and add additional apple cider and orange/lemon juice as needed.
(Now AC, when do we get to see your Eggnog recipe?)
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Post by allezcuisine on Nov 21, 2006 16:39:13 GMT -5
[(Now AC, when do we get to see your Eggnog recipe?) I apologize for waiting so long! It really did slip my mind! Well, here you go! Eggnog* 12 eggs, separated * 1 cup sugar * 7 and a half cups milk (Whole is preferred!) * ground nutmeg * rum flavoring to taste (Optional, but it does taste better with it) * 1 cup heavy whipping cream (For topping) In large bowl with mixer at low speed beat egg yolks with sugar. At high speed, beat until thick and lemon-colored, about 15 minuets, frequently scraping bowl. Carefully beat in either rum flavoring, or 1/2 cup brandy, one tablespoon at a time to prevent curdling the mixture. Cover and chill. About 20 minuets before serving:In chilled, 5 to 6 quart punch bowl, stir yolk mixture, milk and 1 and 1/4 teaspoons nutmeg. In large bowl with mixture at high speed, beat egg whites until soft peaks form. In small bowl, using the same beaters, with mixer at medium speed, beat cream until stiff peaks form. With wired whisk, gently fold in egg whites and cream into the yolk mixture, just until blended. To serve, sprinkle some nutmeg over the top of eggnog; ladle into 6-ounce punch cups. Note: If you do want to use alcohol, instead of 7 and 1/2 cups milk, use 6 cups milk and replace the milk with 1 and 1/2 cups bourbon, and 1/2 cup brandy. Enjoy it!
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