Chestnut Eggnog Food

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.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

CHESTNUT EGGNOG

Steps:

• With a blender, immersion blender or hand mixer, beat eggs until frothy.
• Combine remaining ingredients together in a heavy bottom saucpan over medium-low heat. Stir occasionally until steaming hot.
• Whisk one cup of the hot milk mixture into the beaten eggs.
• Beat milk/egg mixture into remaining hto milk. Cook, whisking continously for 5 minutes, ensuring the milk is steaming hot (at least160F) but do not allow to boil, or eggs may begin to set. If this happens, simply use a hand mixer or blender to puree until smooth. Remove from heat. Serve or transfer to a shallow container and refrigerate immediately. Use within three days.
• Serve cold or hot. For a foamy top, whisk vigorously before serving. Garnish as desired.

EGGNOG

Steps:

• Put the sugar in a saucepan with 75ml water. Simmer until the sugar has dissolved, then cool and chill.
• Beat the yolks with the vanilla until smooth. Add the condensed milk, brandy and cooled sugar syrup, mixing well.
• Pour into a jug and chill for at least 2 hrs. Serve within 24 hrs, over ice.

CLASSIC EGGNOG

Steps:

• Put the vanilla seeds in a large bowl. Add the egg yolks and sugar syrup, and beat with an electric whisk until pale, about 2-3 mins. Add the cream, milk and brandy, and beat again until just combined. Strain into a punch bowl.
• Clean the beaters, then beat the egg whites in a clean bowl to soft peaks. Fold a third of the whipped egg whites into the milk and cream mixture in the punch bowl, then add the remaining whipped egg whites. Gently fold these in until the eggnog is fluffy and smooth. Chill until ready to serve. Will keep, covered in the fridge, for up to a day. Just before serving, add plenty of ice, then stir gently and ladle into tumblers.

CHICKENS STEWED WITH CHESTNUTS

Steps:

• Rub 2 teaspoon of the dark soya sauce all over the chicken, and leave it to marinate for 30 minutes.
• Boil 11 cups of water in a pot, and add the chestnuts and boil for 10 minutes to loosen the skin.
• Drain and rinse in tap water.
• This makes the skin easier to remove.
• Ease off chestnut skins with the tip of a knife.
• Heat oil in a wok till smoking, stif fry the garlic and ginger, till aromatic.
• About 1/2 minute.
• Add chicken and stir fry for 7 minutes or till the chicken changes to white in colour.
• Add remaining soya sauce, oyster sauce and sugar.
• Stir fry for a while before adding the HOT water.
• Stir well (to ensure it is well mixed) and bring to boil.
• Add the peeled chestnuts, and stew covered on MEDIUM HEAT for about 45 minutes.
• Till the gravy is thick and the chicken is tender.
• NOTE 1: Do stir this dish several times, to ensure it doesn't burn.
• Chicken is ready to be served.
• NOTE 2: If you have difficulty finding raw chestnut, you can substitute it with 10 Chinese mushroom, soaked in water to soften first.
• NOTE 3: After the chestnuts have been added, and you have stired for 10 minutes to ensure the chicken is well coated, you can put this dish into your crock pot, and leave it on LOW for 6-8 hours.
• The meal is ready for you to eat with rice when you return home from work.