Joyous Holidays to Everyone...

[Marc.Knight]

[EvB]

What a lovely photo - did you take it?

[Marc.Knight]

What a lovely photo - did you take it?

Unfortunately no.  The photo reminded me of long, dark, winter evening rides in Vermont my mother and father took me on to look at all the neighborhood houses decorated for Christmas or other holidays.  After a night of driving by a dizzying array of spectacular light shows, blinking trees and waving Santa robots I was always moved by the sight of one nondescript house within the village.  The darkened house would otherwise go unnoticed except for one, small, lighted candle in one window. 

That simplicity and poverty-of-focus always stuck with me.  I'm not detracting from the beauty of the Christmas lights and light shows, but for me, on those night rides, that one simple candle made more of an impression than anything else.

[MABUSE]

If anyone wants it, I herewith produce instructions for my (in)famous Eggnog  as a present to my friends here.  I truly do wish you all a happy holiday season.

MABUSE'S 'NOG

ingredients:
2 cups 100 proof 'Pusser's Royal Navy Rum
1 cups brandy
1 cup sweet sherry
1 cup Bushmill's Irish Whiskey
1/4 cup Ouzo
1 dozen eggs
1 quart of heavy whipping cream
1 quart 1/2&1/2
Half gallon whole milk
1 cup brown or turbinando sugar.

In the Rum
Steep 1 cinnamon stick
15 cloves
1 Anise pod
1 tsp nutmeg
½ tsp allspice
This should steep for AT LEAST one day and not more than 3.*

separate egg whites from yolks. save both.

add sugar to sherry and gently heat until sugar is dissolved and you have a syrup.  keep warm but not bubbling.

beat egg yolks, slowly adding warm sugar-sherry syrup until all is well blended and stiff.  Let rest while:

beat egg whites until stiff, once stiff fold in yolks-syrup and continue to beat while slowly adding the rest of the booze.

SLOWLY add whipping cream, then 1/2&1/2 and finally the milk.

Seal tightly and refrigerate until ready to serve at which time vigorously re-stir the mix until frothy.  Serve with a dash of nutmeg. 

Call a cab.
*OBVIOUSLY remove these from the rum before using...

**M**

[MV/Liberace!]

to me, the nutmeg is the most important ingredient.  it really jumps out at me.

[Marc.Knight]

Thanks MABUSE.

[MABUSE]

Thanks MABUSE.

You are MOST welcome.  I hope you enjoy it!
*M**

[EvB]

THANK YOU Mabuse - a little late for Christmas - for me - I dedicate tomorrow to groceries, rum balls, and wrapping, but JUST IN TIME for the Epiphany - which we also celebrate in our family (loved ones, good food and gifts - why not?)

And Michael - yes - nutmeg is vital -= bu remember - it jumps out at you because it is a strong and peculiar flavor, and therefore easy to over-do.  Particularly if you're a spice snob like me -- and grind it fresh.


PS:  Mabuse -- would it be a sacrilege to add a slice of fresh ginger root to the rum mixture as it steeps?

[MABUSE]

PS:  Mabuse -- would it be a sacrilege to add a slice of fresh ginger root to the rum mixture as it steeps?

Clever little minx!  THAT is one of my SECRET ingredients....that answer your question?

* * M * *

[EvB]

Haha!

Thanks ;-)

[Curtis Loew]

Yep,  Happy Holidays everyone.     Christmas Day over here tomorrow, no doubt there's going to be eating and drinking on my part.

Must admit that eggnog's not that a big a thing over here( that I know of anyway)    I might give the recipe a try  Mabuse...thanks!

Hope *y'all* have a great one.



*You'll note I'm brushing up on my Southern accent, It's coming along quite nicely

[Mops]

Merry Christmas all.  (Gojan Kristnaskon to those of you of the Esperanto persuasion.)

Hope everyone gets to be Santa Claus for someone this year.

[Mops]

You are MOST welcome.  I hope you enjoy it!
*M**

Thanks much.  My wife will want that one for her recipe book.  By the way, are any alterations needed for the non-alcoholic version?   

You ought to email the recipe to George and replace the rum with beer and the Bushmill's with Thunderbird wine.

[MABUSE]

Thanks much.  My wife will want that one for her recipe book.  By the way, are any alterations needed for the non-alcoholic version?   

YES: Add alcohol!  (j/k)

**M**

[EvB]

here is the thing about non-alcoholic eggnog (a misnomer because the "nog" IS the booze - but nevermind) is resistant bacteria (partly)  brought about by modern poultry "factories"  It may be different in Oz.  What do your public health people say about raw eggs?

Here is one recipe that cooks the eggs lightly - and what you get is a thickish liquid that's a bit like drinking custard.  However, it ain't half bad and beat the hell out of the store bought stuff.




Eggnog, without the nog

Prep Time: 5 minutes
Cook Time: 1 hour
Ingredients:
•6 large eggs, plus 2 yolks
•1/2 cup,sugar
•1/4 teaspoon salt
•4 cups whole milk
•1 tablespoon vanilla extract
•1/2 teaspoon grated nutmeg
•1/4 cup heavy cream, whipped to soft peaks
•Additional grated nutmeg for garnish

Preparation:

Combineeggs, egg yolks, sugar, and salt in a heavy 3- or 4-quart pan, whiskinguntil well-combined. Continue whisking while pouring milk in a slow,steady stream until completely incorporated. Turn on burner to lowestpossible heat setting. Place pan on burner and stir mixturecontinuously until an instant-read thermometer reaches 160 degrees F.and the mixture thickens enough to coat the back of a spoon. Bepatient. This should take about 45 to 60 minutes.
Strainmixture through a fine sieve into a large bowl to remove any accidentalsmall cooked bits of egg. Add vanilla extract and nutmeg, stirring tocombine. Pour into a glass pitcher, decanter, or container and coverwith a lid or plastic wrap. Refrigerate this egg custard mixture tochill at least 4 hours or up to 3 days before finishing.
Whenready to serve, pour heavy cream into a bowl and whip until it formssoft peaks. Fold whipped cream into cold custard mixture untilcombined.
Serve eggnog in chilled cups or glasses and garnish with a sprinkle of nutmeg.

[MABUSE]

here is the thing about non-alcoholic eggnog (a misnomer because the "nog" IS the booze - but nevermind) is resistant bacteria (partly)  brought about by modern poultry "factories"  It may be different in Oz.  What do your public health people say about raw eggs?

EGG-ZACTLY!
The raw egg thing is a REAL danger without the anti-bacterial effects of all that hootch.  I wasn't being as facetious as it sounded actually.  EvB's recipe is a great alternative and I have had similair before that worked great!

**M** 

[11angeleyes11]

Es Nochebueno y Feliz Navidad!

[MV/Liberace!]

as long as we are revealing christmas recipes, i would like to submit the following:
http://www.coastgab.com/index.php/topic,368.msg3300.html#msg3300

thank you.

[EvB]

Ooooooooooooooooooooh lord  and Nabila is away now, too.

[Marc.Knight]