Christmas Eggnog Food

CHRISTMAS CREAMY EGGNOG

Steps:

• In a large mixing bowl, beat egg yolks until they are thickened and light. Gradually stir in condensed milk, sugar, vanilla and milk. Beat the egg whites until stiff, then add them to the milk mixture. Stir rum into the mixture (to taste). Garnish with nutmeg.

CHRISTMAS EGGNOG BREAD

Steps:

• Beat sugar and egg in mixing bowl.
• Beat in melted butter.
• Add eggnog and extract. Mix.
• Sift flour, baking powder, salt, cinnamon and nutmeg over the eggnog mixture.
• Stir until moistened.
• Mix in nuts and fruit.
• Turn into greased 9x9x3 loaf pan.
• Bake at 350 degrees for about 1 hour until an inserted wooden pick comes out clean.
• Let stand for 20 minutes.
• Turn out onto rack to cool.
• Variations: Use measurements above.
• Pecan and Dried Cranberries.
• Pineapple and Coconut (drain pineapple).
• Walnut and Raisin (raisins soaked in Apricot brandy or any other fruity juice and then drained).

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:

• 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.

CHRISTMAS EGGNOG COOKIES

Steps:

• Preheat oven to 300 degrees.
• In a bowl, combine all dry ingredients together.
• In a large bowl, cream together the sugar and butter until it resembles a grainy paste.
• Add eggnog, vanilla and egg yolks and beat at medium speed until smooth.
• Add the flour mixture and beat at low speed until blended. Do not overmix.
• Drop by teaspoons onto an ungreased baking sheet, 1 inch apart. Lightly sprinkle nutmeg over the unbaked cookies.
• Bake for approximately 20 minutes or until bottoms turn a light brown. Transfer from pans immediately to cool.

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.