Marthas Classic Eggnog Food

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

CLASSIC EGGNOG

Steps:

• Heat milk, sugar, and vanilla bean and seeds in a medium saucepan over medium-high heat, whisking until sugar has dissolved. Whisk yolks in a large bowl. Pour hot milk mixture into yolks in a slow, steady stream, whisking.
• Return milk-yolk mixture to pan, and cook over medium-low heat, whisking often, until thick enough to coat the back of a spoon, about 20 minutes (do not let simmer). Pour through a fine sieve into a bowl; discard bean. Whisk in cream, bourbon, and rum. Let cool completely. Cover with plastic wrap, and refrigerate until cold, about 1 hour (up to 1 day). Serve sprinkled with nutmeg.

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.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
• Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

MARTHA'S CLASSIC EGGNOG

Steps:

• Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. --- I did not have a superfine sugar so we put it in the Vita-mix and it worked out great. Whisk in milk and cream.
• Mix in 3 choices of alcohol of bourbon, rum, and Cognac. (Cover, and refrigerate for up to 1 day.) --- If not refrigerating overnight, just put some ice in the nog for 10 minutes or so to get nice and cold and strain out the ice immediately.
• Just before serving, beat egg whites until stiff peaks form. Fold whites into the eggnog mixture. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg. --- We did this 1/2 and 1/2 along with topping of the fresh nutmeg.
• Cook's Note The egg yolks and whites in this recipe are not cooked. This dish should not be prepared for pregnant women, the elderly, or anyone whose health is compromised.

MARTHA'S EGGNOG COOKIES

Steps:

• In a large mixing bowl, cream butter and sugar.
• Beat in Eggnog, baking soda and nutmeg.
• Gradually add flour and mix well.
• Cover and chill at least 1 hour.
• On a lightly floured surface roll out half of the dough to 1/8 thickness.
• Cut into desired shapes, place on an ungreased cookie sheet.
• Brush cookies with beaten egg white and sprinkle on colored sugar.
• Bake at 350 for 6-8 minutes.
• Remove to cool on a wire rack.
• This should make about 16 dozen cookies.