Sonia
December 22nd, 2009, 08:36 AM
EGG NOG:
Traditionally, Egg nog is served at Christmas time. typically, the recipe has been handed down in families over the generations, and everyone's got their own version. We're posting several, traditional, low-cal, and Christmas, so that you have a variety of choices.
Merry Christmas :christmas :
Traditional Egg Nog
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.:santasmil
Christmas Eggnog
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Serves: 8. :santasmil
Low Fat Eggnog
6 cups skim milk
1 cup “Egg Beaters” (or similar)
2 teaspoons vanilla essence
2 teaspoons rum extract
sweetener or sugar, to taste (just remember that this is supposed to be a DIET recipe, and sugar has more calories than a sweetener)
2 x pinch nutmeg, ground
2 x pinch cinnamon, ground
In a medium saucepan (or bowl, if you plan to use the microwave), heat the milk, Egg Beaters and sweetener or sugar.
You’ll need to remember to stir continuously if you’re using the stove, and every minute if you’re using the microwave.
Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon.
Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
Remove from heat (or microwave).
Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.
Serves: 6. :santasmil :santasmil
Traditionally, Egg nog is served at Christmas time. typically, the recipe has been handed down in families over the generations, and everyone's got their own version. We're posting several, traditional, low-cal, and Christmas, so that you have a variety of choices.
Merry Christmas :christmas :
Traditional Egg Nog
12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ ½ cups sugar
¾ cup brandy
2 teaspoons ground nutmeg
In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ ½ teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.
Serves: 8.:santasmil
Christmas Eggnog
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence.
Keep stirring while mixture heats, and remove from heat just before boiling point.
In a bowl, mix together the sugar with all those egg yolks.
Make sure you whisk them well so that they're light and fluffy.
Gently and a little at a time, pour in the milk mixture while continuing to whisk.
Transfer mixture back into your saucepan over a medium heat while continuing to stir.
Keep stirring until your eggnog mixture starts to resemble custard.
Never let the mixture to reach boiling point!!
Pour and strain the mixture into a jug, making sure to remove the cloves.
Stand jug in the fridge for an hour or two.
Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
Put back into the fridge overnight.
Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Serves: 8. :santasmil
Low Fat Eggnog
6 cups skim milk
1 cup “Egg Beaters” (or similar)
2 teaspoons vanilla essence
2 teaspoons rum extract
sweetener or sugar, to taste (just remember that this is supposed to be a DIET recipe, and sugar has more calories than a sweetener)
2 x pinch nutmeg, ground
2 x pinch cinnamon, ground
In a medium saucepan (or bowl, if you plan to use the microwave), heat the milk, Egg Beaters and sweetener or sugar.
You’ll need to remember to stir continuously if you’re using the stove, and every minute if you’re using the microwave.
Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon.
Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
Remove from heat (or microwave).
Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours).
Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.
Serves: 6. :santasmil :santasmil