For The Love Of 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.

FOR THE LOVE OF EGGNOG!

Steps:

• 1. The history of eggnog starts in England. "Nog" is an old English word that was used to describe a kind of strong beer back in the seventeenth century. It was often used to toast one's health. It was also called an "egg flip". It was a drink more commonly enjoyed by the upper class - mostly because there was no refrigeration and all the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry. It became most popular in America, where farms and dairy products were plentiful, as was rum (which was far more affordable than the heavily taxed brandy). An English creation, eggnog descended from a hot British drink called a "posset", which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of liquor) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Borden® EggNog is the only shelf stable eggnog on the market and comes in a quart container that keeps fresh for 15 months. Info from:http://www.bordeneggnog.com/index.php/history
• 2. George Washington reportedly loved eggnog, so much so that he even concocted his own, rather boozy brew for those extra cold nights at Mt. Vernon. His version of the drink contained not only rum, but ample slugs of sherry, brandy, and whiskey.
• 3. In the 1820's Pierce Egan, a period author, wrote a book called "Life of London: or Days and Nights of Jerry Hawthorne and His Elegant Friend Corinthina Tom". To publicize his work Mr. Egan made up a variation of eggnog he called "Tom and Jerry". It added 1/2 oz of brandy to the basic recipe (fortifying it considerably and adding further to its popularity).
• 4. The Eggnog Riot, sometimes known as the Grog Mutiny, was a riot that took place at the United States Military Academy in West Point, New York, on 24-25 December 1826. It was caused by the smuggling of whiskey, two days prior to the incident, to make eggnog for a Christmas Day party in the North Barracks of the Academy. The riot eventually involved more than one-third of the cadets by the time it ceased on Christmas morning. A subsequent investigation by Academy officials resulted in the implication of seventy cadets and the court-martialing of nineteen of them and one enlisted soldier. Among the participants in the riot-though he was not court-martialed-was Jefferson Davis. Here is a site that has the full story: http://www.army.mil/article/49823/The_Eggnog_Riot/
• 5. Starbucks Eggnog Latte It's a seasonal wonder that disappears right after the New Year's week, so be sure to get into a Starbucks near you for a weekly dose. The latte is made with milk, eggnog flavoring, and a rich serving of whipped cream. This one is definitely not for your diet day; a Grande Starbucks Eggnog Latte contains 510 calories, 29 grams of fat, and is loaded with sugar. You can cut the fat by switching to soy or skim milk, and holding on the whipped cream.
• 6. An "Eggceptional" Tea. Now you can indulge in the delicious taste of "eggnog" often - without the guilt! Bigelow's All Natural Eggnogg'n® Tea is a smooth and delicious blend of black and green teas with creamy flavor of eggnog. Only Bigelow could pack all this taste into one tea bag. When you need a little pick me up, brew yourself a cup. 20 individually foil wrapped tea bags per box. From:http://www.bigelowtea.com/Catalog/Product/36/1/80/Eggnogg'n+Tea.aspx
• 7. Found a new Eggnog treat this year 12/20/12 and it is yummy. I was surprised to see Eggnog Taffy and of course had to get two small boxes to try.
• 8. Eggnog Milkshake McDonald's has an exceptional Eggnog milkshake during the holiday season. It usually starts around Thanksgiving and runs thru the New Year. If you are wanting a yummy cold and tasty treat of Eggnog flavor then shake will do it. Yumm!
• 9. Need a healthier choice with Eggnog flavor? Well, I found it at Walgreen's and it is seasonal. They are tasty good with the flavors of Eggnog. I am glad I found them. hehe
• 10. Ghirardelli Chocolates also make a holiday assortment of flavors for Christmas time. Of course one of them is Eggnog and they come in the small chocolate squares. The other two in the assortment bag is Peppermint Bark and Pumpkin Spice Caramel and they are just as delicious too.
• 11. Eggnog! - Safety Current estimates show that there is a 1 in 10,000 chance that the eggs in your nog could contain a harmful bacteria. To avoid the possibility of food poisoning the Center for Science in the Public Interest recommends that eggs used to make eggnog be heated to 160° Fahrenheit (71° Celsius) before using. Another way to tell if the eggs are ready and safe is if they coat a metal spoon. The consequences of could involve salmonella. The Mayo Clinic tells us that salmonella can take from a few hours to as long as two days to incubate in the system. An infection is characterized by abdominal pain, nausea, diarrhea, vomiting, high-temperature, headache, chills, and even blood in the stool. The infection generally lasts about four days, but can go as long as seven. Seek medical attention as in some cases this can be deadly. Eggnog made in dairies is usually pasteurized, which means that harmful bacteria have already been eliminated through a heating process. It generally is also without alcohol. So when you whip up a batch of eggnog play it safe. Heat your eggs, or buy it from a dairy and add your own finishing touches. From:http://www.indepthinfo.com/eggnog/safety.shtml
• 12. Eggnog Poem If you see a fat man who's jolly and cute Wearing a beard and a red flannel suit And if he is chuckling and laughing away While flying around in a miniature sleigh With eight tiny reindeer to pull him along Then - let's face it - Your eggnog's too strong!! (Author unknown)
• 13. National EggNog Day ~~~ December 24th Don't forget to celebrate with some tasty delicious Eggnog! :-)