Aunt Graces Eggnog Food

AUNT GRACE'S EGGNOG

Steps:

• In a large saucepan, heat 4 cups milk until bubbles form around sides of pan. Meanwhile, in a large bowl, whisk eggs and 1 cup sugar until blended. Slowly stir in hot milk; return all to saucepan., Cook over medium-low heat until slightly thickened and a thermometer reads at least 160°, 6-8 minutes, stirring constantly (do not allow to boil). Immediately transfer to a large bowl., Stir in rum, brandy, nutmeg and remaining milk. Refrigerate, covered, several hours or until cold., In a large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold into egg mixture. (Mixture may separate; stir before serving.) If desired, serve with cinnamon sticks and additional nutmeg.

EGGNOG

Steps:

• 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.

AUNT KAT'S CREAMY EGGNOG

Steps:

• Heat milk in a large saucepan over medium heat (Do not boil).
• Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well.
• Gradually stir about 1/4 of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
• Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160 degrees.
• Stir in bourbon (or milk), vanilla, and 1/4 tsp of nutmeg.
• Remove from heat, and cool.
• (I strain mine at this point to avoid having any curdled clumps of egg -- if you think you don't have any then don't worry about it).
• Cover and chill up to 2 days.
• Beat whipping cream at medium speed with an electric mixer until soft peaks form.
• Fold whipped cream into milk mixture.
• Sprinkle with remaining 1/4 tsp nutmeg before serving.

MISS IDA'S EGGNOG

Steps:

• Beat egg yolks together in a large bowl; whisk in sugar until well combined. Slowly whisk in whiskey, rum, and brandy until fully incorporated. While whisking, slowly add 4 cups heavy cream and whisk until well combined. Transfer to refrigerator until chilled, at least 2 hours.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff. Fold into chilled liquor mixture. Add remaining 2 cups heavy cream to mixer and whisk until soft peaks form. Fold into liquor mixture. Transfer to a large punch bowl or serve in individual glasses. Sprinkle with nutmeg before serving.

AUNT GWEN'S FRIED EGG SANDWICH

Steps:

• Heat the drippings in a wide flat-bottomed skillet until they spit and smoke. Break in the eggs. They will immediately bubble around the edges, making then crisp. Break their yolks with a fork and swirl them around, so that they are scattered fairly evenly through the whites. This will cook very quickly and the eggs should be tough. Either push them to one side of the pan or remove them, and fry bread in the drippings for each sandwich, two slices an egg. Fry on one side only. Slap the sandwiches together and press them firmly. Wrap them in waxed paper.;

AUNT NIXIE'S EGGNOG: HAS ALCOHOL

Steps:

• Start with the egg whites. Begin to beat the egg whites to soft peaks. Add 1/3 cup of the sugar and continue beating until the are stiff peaks. Set this aside.
• In another bowl, beat the whipping cream and 1/3 cup sugar until the sugar is completely dissolved. Set this aside.
• In the large mixer bowl, put in the 6 egg yolks and last 1/3 cup sugar, nutmeg, and a pinch of salt. Beat until they lighten in color and the sugar is completely dissolved.
• Slowly add the bourbon to the egg yolk mixture, beating the whole time to encorporate.
• Next add the quart of milk to the egg/bourbon mixture and beat until well mixed.
• Add the whipping cream mixture, and beat until mixed.
• Last add the egg white mixture, and beat until everything is all mixed together.
• Put in a covered pitcher and chill before serving.