Eggnog Sauce Food

RUM EGGNOG SAUCE

Steps:

• In a 4 cup glass measure, blend the eggnog and cornstarch until smooth.
• Microwave uncovered at high for 4 - 5 minutes, until mixture comes to a boil and thickens, stirring twice.
• Cover and let cool slightly; refrigerate until cold.
• In a bowl, beat whipping cream until soft peaks form; beat in rum or brandy.
• Fold into eggnog mixture until smooth.
• Refrigerate sauce until ready to serve.

EGGNOG SAUCE

Steps:

• In a double boiler, combine the flour, sugar and salt. Gradually stir in eggnog until smooth. Cook and stir over medium heat for 6-8 minutes or until thickened. Remove from the heat; cool. Cover and refrigerate until serving.

TRADITIONAL EGGNOG SAUCE

Steps:

• Beat eggs & sugar till thick & lemon coloured in the top of a double boiler. (I use a small stainless bowl sitting on top of a small saucepan).
• Stir in flour, salt & 2 Tbsp of unwhipped cream.
• Cook over simmering water, add butter stirring constantly about 10 minutes or until butter melts & sauce thickens.
• Remove from heat, add brandy, cover & chill.
• Up to this point it can be made ahead & left in the fridge for a couple of days.
• Whip remaining 1/2 cup of whipping cream.
• Fold into chilled egg mixture.

HOLIDAY MINCEMEAT CAKE WITH EGGNOG RUM SAUCE

Steps:

• Heat oven to 350 deg. Spray oven-safe 11-inch skillet or a 9 X 13 cake pan with nonstick cooking spray.
• Prepare cake mix according to package directions, except reduce the water by 1/4 cup. After mixing, fold in the mincemeat and nuts.
• Bake 35 to 40 min. Cake is done with toothpick inserted in center of cake comes out clean.
• Let cool 5 min. Run a knife around edge of pan and invert onto serving plate.
• Sauce: Combine butter, sugar and eggnog in small saucepan. Bring to a boil. Boil for 2 min. Remove from heat stir in rum or rum extract and a dash of nutmeg. Serve warm.

EGGNOG MOUSSE

Steps:

• Pour eggnog and milk into large bowl. Add dry pudding mixes and nutmeg. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping.
• Spoon evenly into 10 dessert dishes or 1-1/2-qt. serving bowl; cover.
• Refrigerate at least 2 hours. Top evenly with the remaining 1 cup whipped topping just before serving. Sprinkle with additional nutmeg, if desired.

EGGNOG CHEESECAKE WITH HONEY BOURBON PRALINE SAUCE

Steps:

• CRUST.
• Preheat oven to 350°F with rack in middle position. (If using a pressure cooker, make sure the pan can fit inside your pressure cooker without touching the sides or top.) Cut a parchment circle to fit in bottom of springform pan.
• In a medium bowl, combine cookie crumbs, sugar and melted butter. Blend together with a fork until it is combined. Press crumbs onto the bottom and about half way up the sides of the pan. (Don't worry if the side edges aren't the same height all around, the point is to create a sturdy barrier so the batter won't leak out of the pan.).
• Place crumbed pan into the preheated oven and bake until set and golden brown around the edges, approximately 10 minutes. Set aside to cool.
• When crust has cooled, place the pan in the middle of a large piece of heavy-duty aluminum foil. Pull foil up the sides and press around the outside of the pan to make a waterproof shield for the pan. If planning to bake in the oven, place the springform pan in a large high-rimmed roasting pan and set aside. (It is important to leave some clearance between the springform pan and the roasting pan or between the pressure cooker interior wall and the springform pan.).
• FILLING.
• Use either a stand mixer or a medium-size bowl with a hand mixer. Place softened cream cheese and granulated sugar in the bowl and mix until well blended and smooth.
• Add eggs one at a time, blending well after each addition.
• Add the vanilla extract, and slowly add the eggnog while beating at low speed. Increase the speed to medium and beat until the mixture is smooth and slightly thickened, approximately 2-3 minutes.
• Pour filling into the cooled crust.
• IF BAKING IN OVEN.
• Make sure oven has preheated to 350°F Boil a pot of water. The filled springform pan should have an aluminum foil bottom cover and be sitting inside a large high-rimmed roasting pan. Pour enough boiling water into the outer roasting pan to come halfway up the sides of the springform pan.
• Bake for about 40-50 minutes. You want to remove the cheesecake when the cake is slightly "jiggly" in the center.
• Remove from the oven. Leave the cheesecake in the water bath and let set until they are both cooled to room temperature.
• Continue with Step 24.
• IF STEAMING IN PRESSURE COOKER.
• Pour 2 cups water into bottom of 6-quart or larger pressure cooker. Set trivet on top.
• Make 2 4-ply aluminum straps about 1-1/2 inches wide and 28-inches long (you might need to piece together 2 shorter strips by folding it over twice like closing a paper lunch bag). Lay 1 strip across the width of the pressure cooker, then lay the other strip at a 90° angle (as if wrapping a gift).
• Place filled crust (with aluminum foil bottom wrapping) on top. Secure the ends of each aluminum foil strap. (These straps will make it much easier to remove the pan from the pressure cooker after steaming.)
• Secure the pressure cooker lid. Over high heat, bring to high pressure. Reduce heat as low as possible that will just maintain high pressure. From moment high pressure is reached, cook for exactly 15 minutes.
• Remove from heat and allow the pressure to fall naturally. Remove the lid, tilting to direct steam away from you.
• Allow cheesecake to rest 10 minutes while still in the pressure cooker.
• Use aluminum foil straps to carefully pull springform pan from pressure cooker. Place springform pan on wire rack and allow to cool completely. If there is a small pool of condensed water in the middle of the cheesecake, blot with paper towel.
• CHILL.
• Cover the springform pan and place it in the refrigerator for at least 4 hours, but preferably overnight.
• To serve, run a knife around the edge of the pan to loosen edges. Remove outer band, loosen the cheesecake from the base (I leave parchment paper stuck to cheesecake) and transfer to a serving plate.
• Serve cheesecake with praline sauce.
• HONEY BOURBON PRALINE SAUCE.
• In 400°F oven, dry toast coarsely chopped pecans until golden brown (about 2 minutes). Remove from heat and set aside.
• In a shallow pan over medium-high heat, melt butter.
• Add brown sugar to butter, stirring constantly until it, too, is melted and well blended with the butter.
• Stir in the honey, cream, bourbon (or rum or brandy) and toasted pecan pieces. Mix well.
• Cool sauce to room temperature. Pour over chilled cheesecake.

CRANBERRY EGGNOG MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, whisk the first 5 ingredients. In another bowl, whisk egg, eggnog and melted butter until blended. Add to flour mixture; stir just until moistened., Spoon 1 tablespoon batter in bottom of each of 12 greased or paper-lined muffin cups. Drop 1 teaspoon cranberry sauce into center of each; top with remaining batter and cranberry sauce. Cut through batter with a knife to swirl., Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

APPLE WALNUT BREAD PUDDING WITH EASY EGGNOG SAUCE

Steps:

• Toast walnuts 8-10 minutes at 350°.
• Reduce oven heat to 325°.
• Grease 11x7x2-inch baking pan and set aside.
• Place eggs, milk, sugar, vanilla, cinnamon, allspice in large bowl and stir until well mixed.
• Add apples, raisins, bread cubes, and toasted walnuts; toss to combine.
• Spread mixture in prepared pan.
• Bake 35 minutes, or until firm.
• To make Easy Eggnog Sauce:.
• Whisk eggnog into cornstarch in a small saucepan.
• Stirring constantly, bring to a boil over medium heat and boil 1 minute.
• Remove from heat, stir in extracts, cool 5 minutes.
• Serve with bread pudding.