Holiday Essentials Southern Eggnog Food

EGGNOG BLOSSOMS

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.

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.

HOLIDAY ESSENTIALS: SOUTHERN EGGNOG

Steps:

• PREP/PREPARE
• I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
• This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
• You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
• Gather your ingredients (mise en place).
• Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 - 3 minutes.
• Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar... Add/Blend.
• Slowly add the rum and bourbon, and blend until smooth.
• If you are using the optional spices, add them now.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 - 3 minutes.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 - 3 minutes.
• Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 - 3 minutes.
• Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 - 3 minutes.
• Chef's Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
• Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
• At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
• PLATE/PRESENT
• Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
• Keep the faith, and keep cooking.