Thursday, December 17, 2015

Egg Nog

Dan Pashman’s Famous Eggnog
(Modified from Joy of Cooking)
Makes about 18 servings

12 eggs
1 pound confectioner’s sugar
2 quarts (64 ounces) heavy cream 4 cups dark rum or brandy
2 teaspoons cinnamon
1 teaspoon vanilla extract
Freshly grated nutmeg

Read the list of ingredients again and laugh hysterically at the realization that a beverage with only these ingredients exists.

Separate 12 eggs and put whites in the fridge. Beat 12 yolks in a large bowl until light in color.
Gradually beat in 1 pound confectioner’s sugar. Add 2 cups of your chosen liquor(s) very slowly, beating constantly.

(Note: Joy of Cooking says you can use dark rum, brandy, bourbon or rye. I usually use dark rum and brandy but it depends on what I have lying around the house. I’ve used whiskey, too, if i had a surplus.)

Let stand, covered, in the fridge for 1 hour. Then add 2 more cups of chosen liquor(s) and heavy cream, beating constantly. Add cinnamon and vanilla extract.

Refrigerate, covered, for 3 hours to several days.

I usually end up serving my nog over 2 to 3 occasions around the holidays. Before you serve it, fold in a proportional amount of fresh-beaten egg whites. So if you’re serving half the nog, take out half the egg whites, beat them until stiff but not dry, and fold them into the nog just before serving.

Sprinkle each serving with freshly grated nutmeg.

**Recipe Re-printed from Edible Long Island Holiday Issue 2015:  http://www.ediblelongisland.com/2015/11/18/dan-pashman//