EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
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.
EGGNOG BLOSSOMS
The spicy-rich flavors of eggnog (including nutmeg, cream and rum) add a new holiday twist to a classic cookie shape, and the striped chocolate candies on top make them even more festive.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines.
- Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets.
- Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour.
EGGNOG COOKIES
I love these cookies because they have all the flavors of eggnog but don't have eggnog in them. If you want to make them without the alcohol, substitute vanilla extract for the rum. I generally fill each cookie with about a teaspoon of the filling so they have a nice burst of cream on the inside and a caramel and spice sugar on top for texture. The cookies can be fully assembled and refrigerated ahead of time, but wait until serving to make the caramel and dusting sugar; they dissolve in the cold.
Provided by Alex Guarnaschelli
Categories dessert
Time 2h40m
Yield about 20 sandwich cookies
Number Of Ingredients 20
Steps:
- Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours.
- Preheat the oven to 350 degrees F and line two baking sheets with parchment.
- Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool.
- Make the icing: Combine the confectioners' sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended.
- Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside.
- Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides.
- Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes.
- Drizzle each cookie with the caramel and top with the dusting sugar.
EASY NO-COOK EGGNOG
Your holiday visitors will be surprised when they discover that this rich and creamy eggnog requires absolutely no cooking-and you'll be happy that this no-fail treat can be prepared in less than 5 minutes.
Provided by Food Network
Categories beverage
Time 5m
Yield Makes 8 (1/2-cup) servings
Number Of Ingredients 7
Steps:
- 1. Place all ingredients in blender container; cover. Blend 1 minute or until well mixed.
- 2. Serve immediately or refrigerate until ready to serve.
EGGNOG CRINKLE COOKIES
Get festive with these Eggnog Crinkle Cookies. Made with instant vanilla pudding, nutmeg, sugar, rum extract and more, this perfectly-spiced Eggnog Crinkle Cookies recipe will be a new holiday favorite.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h
Yield 25 servings (2 cookies each)
Number Of Ingredients 10
Steps:
- Combine flour, dry pudding mix, baking powder and nutmeg. Beat butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in rum extract. Gradually add dry ingredients, mixing well after each addition. Stir in chocolate.
- Refrigerate 30 min.
- Heat oven to 325°F. Cover baking sheets with parchment. Shape dough into 50 (1-inch) balls; roll, one at a time, in powdered sugar until all balls are heavily coated with sugar. Reroll balls, if necessary, to use all the powdered sugar.
- Place, 2 inches apart, on prepared baking sheets.
- Bake 8 to 10 min. or until centers of cookies are set and bottoms are lightly browned. Cool 1 min. Remove cookies to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 40 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
WHITE CHOCOLATE-EGGNOG CUPCAKES
Find out how to make White Chocolate-Eggnog Cupcakes, a festive recipe inspired by Joanna Fluke's new book, Christmas Cupcake Murder. These eggnog cupcakes feature white cake mix combined with eggnog and nutmeg with a rich white chocolate and cream cheese frosting.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 22 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat dry cake mix, eggnog, oil, egg whites and 1/2 tsp. nutmeg in large bowl with mixer until blended. Stir in chocolate.
- Spoon into 22 paper-lined muffin pan cups.
- Bake 18 to 20 min. or until toothpick inserted in centers of cupcakes comes out clean; cool completely.
- Meanwhile, beat cream cheese, butter and rum extract in large bowl with mixer until blended. Beat in sugar, 1 cup at a time. Whisk in COOL WHIP. Refrigerate at least 30 min. or until ready to use.
- Spoon frosting into freezer-weight resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag. Insert tip of bag into top of each cupcake to pipe about 1 Tbsp. frosting into center of cupcake.
- Frost cupcakes with remaining frosting. Sprinkle lightly with remaining nutmeg.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
CREAMY COOKED EGGNOG
If you worry about uncooked eggs in Egg Nog, as I do, you might like to try this recipe. I found the original recipe on the American Egg Board website and have made a few changes to suit our tastes. This is the best cooked Egg Nog I have ever tried and made this way, will be free from salmonella bacteria. This recipe can be doubled easily. Cooking time includes "chilling" time. Edited to add: Always remember to use fresh eggs. This eggnog will keep 4 days under refrigeration.
Provided by Susie in Texas
Categories Beverages
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Use a saucepan or stock pot large enough to hold 2 quarts.
- In saucepan, beat together the eggs and sugar until smooth.
- Stir in 2 cups milk.
- Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
- Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
- Remove from heat.
- Slowly add the 2 cups whipping cream or half& half while whisking together until smooth.
- Add vanilla, cinnamon and nutmeg and combine until incorporated.
- At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
- I use a total of 3/4 cup sugar because we like it sweet.
- You may also add more nutmeg at this point if you like a strong nutmeg flavor.
- Pour into a pitcher or container.
- Cover and refrigerate until thoroughly chilled- several hours or overnight.
- Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
- Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
- This recipe makes 6 cups Egg Nog.
Nutrition Facts : Calories 465.5, Fat 37.1, SaturatedFat 21.7, Cholesterol 306.1, Sodium 141.3, Carbohydrate 23.3, Fiber 0.1, Sugar 17.1, Protein 10.6
COOKIES & CREAM EGGNOG
This blender drink of chocolate sandwich cookies and eggnog is a luscious twist on a holiday classic.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 3
Steps:
- Place eggnog and 10 cookies in blender container; cover. Blend until smooth.
- Pour into 8 glasses; top evenly with the whipped topping.
- Serve each topped with 1 of the remaining 8 cookies.
Nutrition Facts : Calories 320, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHRISTMAS EGGNOG COOKIES
I worried a bit about these as I've never heard of an eggnog cookie. Happened across his recipe in an old cookbook. They are a very moist cookie. My family loved them!
Provided by Connie C.
Categories Drop Cookies
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 97.7, Fat 4.4, SaturatedFat 2.7, Cholesterol 23.9, Sodium 39.9, Carbohydrate 13.5, Fiber 0.2, Sugar 7.3, Protein 1.1
More about "cooke family eggnog food"
EASY COOKED NOG RECIPE - ALTON BROWN
From altonbrown.com
4.4/5 (40)Category DrinksServings 6-8Total Time 30 mins
- In a medium bowl, briskly whisk the egg yolks until they’re smooth and have lightened a bit in color, about 1 minute. Gradually whisk in the sugar, then continue to whisk until the mixture is thick and considerably lightened in color, about 2 minutes. Stash next to the cooktop.
- Heat the half and half, nutmeg, and grains of paradise in a medium saucepan over medium-high heat until it begins to steam and registers around 165°F, about 7 minutes. Remove from the heat and, while whisking the egg mixture constantly, gradually ladle in about one-quarter of the hot dairy mixture.
- Whisk the hot egg mixture into the remaining dairy mixture in the saucepan, set over medium heat, and cook, stirring frequently, until the mixture reaches 175 to 180°F, about 3 minutes. Meanwhile, place a second medium bowl inside a large bowl filled with ice. Set a fine-mesh sieve over the bowl.
- Remove the saucepan from the heat, then pour the custard through the sieve into the bowl. Stir in the bourbon, rum, sherry, and vanilla. Continue to stir frequently until the mixture has cooled to at least room temperature, about 15 minutes. Consume immediately or transfer the bowl of nog to the fridge to chill completely. Add a little extra nutmeg over the top before serving if you so choose.
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