Grandad Bacons Old Kentucky Egg Nog Food

GRANDAD BACON'S OLD KENTUCKY EGG NOG

Steps:

• "9 eggs. Bet yellows and whites separately-whites stiff. Then yellows, 3/4 tea cup of sugar and mix all. Then into the mixed yellows and sugar add slowly the liquor, composed of 1 1/2 tea cups of brandy (not fruit brandy), 1 tea cup of whiskey, 1/2 tea cup rum (light) Continue beating and mixing. Beat into this compound the stiff white of eggs. Then add and mix in 3 qts whipped cream. Grate a little nutmeg on top of each glass of egg nog.

CLASSIC EGGNOG

Steps:

• Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
• Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
• Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

GRANDFATHER KELLY'S EGGNOG

Steps:

• Beat the egg whites until soft peaks form. Add 6 tablespoons of the sugar, one spoon at a time, beating until stiff, but not dry. Transfer to a gallon container or punch bowl. Beat the egg yolks and ¾ cup sugar in a large bowl until pale yellow and a slowly dissolving ribbon forms when the beater is lifted. Fold gently into the egg whites. Beat the whipping cream until soft peaks form. Add to the egg mixture and fold together gently. Gently stir in the milk, then gently stir in the bourbon and rum. Cover and refrigerate overnight. Just before serving, gently fold together to recombine. Top with freshly grated nutmeg.
• From Bon Appetit magazine.

AGED EGGNOG RECIPE - ALTON BROWN

Steps:

• Separate the eggs and store the whites for another purpose.
• Beat the yolks with the sugar and nutmeg in a large mixing bowl until the mixture lightens in color and falls off the whisk in a solid "ribbon.".
• Combine dairy, booze and salt in a second bowl or pitcher and then slowly beat into the egg mixture.
• Move to a large glass jar (or a couple of smaller ones) and store in the fridge for a minimum of 2 weeks. A month would be better, and two better still. In fact, there's nothing that says you couldn't age it a year, but I've just never been able to wait that long. (And yes, you can also drink it right away.).
• Serve in mugs or cups topped with a little extra nutmeg grated right on top.

KENTUCKY BACON/ EGG FRYUP

Steps:

• Cook bacon in 12" cast iron skillet until crispy. When bacon is done, set aside and reserve one cup oil. Put oil back into it over Meduim Heat (I usually just leave the oil in pan). Crack eggs and cook to desired doneness. Salt and Pepper to Taste.
• Plate up 3 Eggs per 4 oz. Bacon.

GREAT GRANDAD'S EGGNOG

Steps:

• 1. Separate the eggs. Put the whites in a small mixing bowl and whip until stiff peaks form. Add 1/4 cup sugar to the whites and gently fold to combine.
• 2. Add the remaining 1/2 cup sugar and beat into the yolks until light.
• 3. Mix the whites with the yolk mixture in a punch bowl. Stir in the cream and milk. Add the whiskey and rum. Stir thoroughly.
• 4. Serve cold with grated nutmeg.

GRANDAD BACON'S OLD KENTUCKY EGG NOG

Steps:

• Beat yellow and whites of the eggs separately. Beat the whites stiff. Add to yellows the sugar and mix well. Then into the mixed yellows and sugar add slowly the liquors: brandy, whiskey, and rum. Continue beating and mixing. Next -- Mix and beat into the compound the stiff whites of eggs, then add and mix in 3 quarts (stiff) cream. Grate a little nutmeg on top of each glass of egg nog and serve.