EASIEST EGGNOG
Would the night be complete without egg nog?
Provided by sal
Categories Drinks Recipes Eggnog Recipes
Time 5m
Yield 3
Number Of Ingredients 5
Steps:
- Blend together eggs, sugar, milk, vanilla and nutmeg. Serve chilled.
Nutrition Facts : Calories 200.8 calories, Carbohydrate 22.1 g, Cholesterol 156.5 mg, Fat 7.4 g, Fiber 0.1 g, Protein 10.5 g, SaturatedFat 3.6 g, Sodium 119.3 mg, Sugar 22 g
HOLIDAY EGGNOG
Steps:
- For the mulled cider: Combine the peppercorns, star anise, allspice, cinnamon, cloves and cardamom in a large stockpot over medium heat. Toast the spices until aromatic, 3 to 5 minutes. Pour in the cider, carrot juice, ginger juice, sugar, orange zest, nutmeg and kosher salt. Reduce the heat to low and let the mixture sit uncovered until the cider is aromatic and the spices are well infused, 1 to 2 hours. Strain the cider through a fine sieve or cheesecloth; discard the solids. (The cider can be made in advance and reheated prior to serving.)
- For the eggnog batter: Separate the whites and yolks of the eggs into 2 medium size mixing bowls. Whip the yolks with the nutmeg, cinnamon, rum and salt. Gradually add 1/4 cup of the sugar. Mix until the texture is silky and the sugar is fully incorporated. Set aside.
- Whip the egg whites on medium-high speed, gradually incorporating the remaining 1/8 cup of sugar. Whip until stiff peaks form.
- Gently fold the egg white mixture into the yolk mixture. This batter has a lifespan of about one evening. Be sure to use fresh eggs as these will be served in a raw state.
- To assemble the holiday eggnog: For each drink, mix together 4 ounces of the hot mulled cider, 2 ounces of the eggnog batter, 1 ounce of the rum and 1/2 ounce of the brandy in a heat-treated glass or mug. Garnish with grated nutmeg.
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.
EASY HOLIDAY EGGNOG
This recipe is from an email this morning from the www.betterneggs.com website. "Serve your cup of holiday eggnog with a sprinkle of nutmeg, an edible peppermint stick, or flavored with brandy, rum or whiskey." The cooking time listed is for refrigeration time that is needed.
Provided by senseicheryl
Categories Beverages
Time 2h5m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a 2 quart saucepan combine Better'n Eggs or AllWhites, sugar and salt. Slowly stir in milk. Cook over low heat, stirring frequently, until mixture is slightly thickened and coats back of spoon (about 20 minutes). Stir in vanilla.
- Immediately place saucepan into a large bowl of ice water. Stir for about 2 minutes until mixture is cooled. Cover; refrigerate at least 2 hours.
Nutrition Facts : Calories 157.2, Fat 5.2, SaturatedFat 2.1, Cholesterol 10.6, Sodium 246.6, Carbohydrate 12.6, Sugar 13.1, Protein 14.1
HOLIDAY EGGNOG
great recipe that I wish I could take the credit for! I got it from Cook's Illustrated (#29) December 1997 issue. My farvorite issue of any cooking mag.
Provided by Jacq8504
Categories Beverages
Time 30m
Yield 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Whisk eggs, yolks, sugar, and salt in heavy sauce pan (off heat).
- Stir in milk, 1/2 cup at a time, blending well after each addition.
- Heat slowly over lowest possible heat until custard registers 160 degrees on instant read thermometer, thickens, and coats back of spoon.
- 25-30 minutes.
- Pour custard through sieve into a large bowl.
- stir in liquor, vanilla, grated nutmeg.
- cover with plastic and refrigerate until well chilled.
- Just before serving whip cream in medium bowl to very soft peaks and gently fold into custard mixture until incorporated.
- Serve in chilled cups and garnish with nutmeg.
Nutrition Facts : Calories 199.6, Fat 9.5, SaturatedFat 4.8, Cholesterol 158.9, Sodium 121.2, Carbohydrate 14.9, Sugar 15.2, Protein 6.4
EASY HOLIDAY EGGNOG MUFFINS
Make and share this Easy Holiday Eggnog Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F Line a muffin tin with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins nicely.
- In a medium-sized mixing bowl, cream together the butter and sugar till smooth. Add the eggs, beating for several minutes and scraping the bowl, till the mixture is smooth and light colored. Beat in the baking powder, nutmeg, salt, and eggnog flavor or vanilla.
- Stir the flour into the butter mixture alternately with the eggnog or half and half, beginning and ending with the flour and making sure everything is thoroughly combined. Spoon the batter evenly into the prepared muffin cups.
- Stir together all of the topping ingredients JUST till crumbly. Stir gently, and don't overmix; you don't want to turn this crumbly topping into a solid mass. Sprinkle the topping over the muffins.
- Bake the muffins for 20 minutes, or until they're a pale golden brown. Remove them from the oven, and serve warm, or at room temperature.
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