Light Eggnog

Introducing a lighter and healthy Eggnog recipe just in time for the holidays.  (And it's also dairy-free.)

Ingredients:
4 cups unsweetened almond milk
6 egg yolks
2/3 cup raw honey
1 tsp ground nutmeg
1-1/2 tsp ground cinnamon
1 tblsp whole cloves
1 tsp pure vanilla

1.  In a kitchen blender, add the almond milk, egg yolks, raw honey, nutmeg, cinnamon, and then blend for a minute until smooth.

2.  Pour the mixture into a saucepan, add the whole cloves, and heat over medium heat.

3.  Cook the eggnog for about 10-15 minutes until it starts to thicken and slowly cook the eggs.  It will be frothy at first.

4.  Let the mixture get hot but not boil or simmer, if it's close to boiling then whisk vigorously and remove from heat temporarily.

5.  Once thickened, turn off heat and stir in the vanilla.

6.  Strain to remove cloves, then place in an airtight container and chill 6-8 hours.  To serve sprinkle with nutmeg and cinnamon.

Brown liquors work best with eggnog so to spike it try: bourbon, rum or brandy.

Duck Egg Donuts

Ingredients
3 1/2 cups all purpose flour
1 cup sugar
3 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tablespoons melted butter or coconut oil
2 duck eggs
3/4 cup milk

Heat your cooking oil in a small cast iron pan, so it is about half full, and heat to 375 degrees- if the oil is not hot enough, the dough will just absorb the fat, not fry properly.

Mix 1 1/2 cups flour with rest of the ingredients, blend 30 seconds on low speed, and then 2 minutes on medium. Scrape the batter off the sides of the bowl into the middle. Stir in remaining flour, mix and turn dough out onto a floured board. Roll to about 3/8 inch thick and cut with a floured doughnut or biscuit cutter.
  
Slide doughnuts into hot oil, just covering the surface area of the pan. After about 2 minutes, they should rise to the surface, now flip them over. Cook another 2-3 minutes on the other side, then carefully remove them without pricking the surface and drain on a paper towel lined plate. Continue with the remaining doughnuts. Eat as is, or sprinkle with sugar.

Traditional 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


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 is lying around the house. Whiskey works, too.

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.

Before you serve it, fold in a proportional amount of fresh-beaten egg whites. If you’re only 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

Duck Egg Baked Custard

This rich & creamy custard can also be me made with almond milk for a dairy-free option.

Serves 6.

3 large duck eggs
1/3 cup sugar
1 tsp vanilla
dash of salt
2-1/2 cups very warm milk (120-130 degrees)
ground nutmeg

Heat oven to 350 degrees.

In a medium bowl, beat eggs, sugar, vanilla and salt with a wire whisk or fork.  Gradually stir in milk.  Pour into six 6-ounce containers/ custard cups.  Sprinkle with nutmeg.

Place cups in a 13x9-inch pan on oven rack.  Pour very hot water into pan within 1/2 inch of tops of cups.  Bake about 45 minutes.  Remove cups from water and cool about 30 minutes.  Custard can be served warm or chilled in fridge (cover first).