M
Margaret Suran
Guest
Merry Christmas, Happy Chanukah and Health and Happiness in the New Year. May all your fondest
wishes come true in 2004.
Here is a recipe for eggnog from yesterday's N. Y. Times
Eggnog, adapted from "The All New All Purpose Joy Of Cooking"
6 fresh egg yolks
l cup confectioner's sugar
2 cups good quality Bourbon
l cup cream
1 1/2 cups milk
6 fresh egg whites
Pinch of sea salt
1 nutmeg
1. In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioner's sugar until
light, dense and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly
add l cup of bourbon.
Cover the mixture and refrigerate for one hour.
2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is
too thick.
In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining
confectioner's sugar while whisking; keep whisking until whites are shiny and hold firm but not
stiff peaks.
Fold egg whites into egg yolk mixture.
3. To serve, ladle eggnog into small cups - demitasse cups would work well - making sure to get
some foam on each. Grate a little nutmeg on top of each.
Yield: 8 servings
Cheers!
wishes come true in 2004.
Here is a recipe for eggnog from yesterday's N. Y. Times
Eggnog, adapted from "The All New All Purpose Joy Of Cooking"
6 fresh egg yolks
l cup confectioner's sugar
2 cups good quality Bourbon
l cup cream
1 1/2 cups milk
6 fresh egg whites
Pinch of sea salt
1 nutmeg
1. In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioner's sugar until
light, dense and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly
add l cup of bourbon.
Cover the mixture and refrigerate for one hour.
2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is
too thick.
In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining
confectioner's sugar while whisking; keep whisking until whites are shiny and hold firm but not
stiff peaks.
Fold egg whites into egg yolk mixture.
3. To serve, ladle eggnog into small cups - demitasse cups would work well - making sure to get
some foam on each. Grate a little nutmeg on top of each.
Yield: 8 servings
Cheers!