Recipe for Mo's Ancestral Eggnog

Ingredients

12 eggs, separated
1 lb confectioner's sugar
2 cup liquor
8 cup whipping cream, heavy
2 teaspoon nutmeg (or less)
1/2 cup sugar

Instructions

Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later. Beat the yolks until they noticeably lighten in color. From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help.

Continue beating the yolks while adding the confectioner's sugar. Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. While still beating, slowly add about 2 cups liquor. [If you decide you need more, this is NOT where you put it in.]

After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour at room temperature. This is to cook the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible skin that might form.]

After standing, add the heavy whipping cream, unwhipped! You could try whipping it first, but again, you are on your own. Add the nutmeg. OPTION: At this point, the original recipe calls for adding an additional 2-4 cups of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour.

Mix thoroughly, again. Refrigerate the mixture for 3 hours to let it ripen. I use two large juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.]

At the end of the 3 hours, remember where you put the egg whites. Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You can also whip them 6 at a time. This is probably a very good idea if you're doing it in a Kitchen Aid, since 12 might overflow the bowl.]

Pour the whites into the serving bowl you will be using. Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together. The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy. They will lose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep re-stirring the mixture. The only difference I can think of is that the second time I didn't add sugar to the egg whites.]

NOTES:

* Wonderful Eggnog -- I got this recipe from net.cooks back in 1982. It was posted by Mike O'Dell (known around the network as mo). I have made it for the last two Christmases, and find it quite good. The recipe is basically as he posted it. I have added a few comments in brackets. Apparently he served it at a party at LBL-CSAM that year.

This wonderful formula was handed down to me from my grandmother, who got it from her mother and grandmother. I heartily recommend it as a superior lubricant for the festive season. Yield: Makes about 16 cups.

* [This makes a large amount of eggnog. Last year I made a half recipe, which sufficed for the 10 or so people we had then. This year I made the whole thing, and 16 people left some over (some of them don't drink, though).]

Powered sugar will do nicely, and even granulated would probably work if you beat long enough.

* For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like. Being a bourbon fan, I used that in the batch for the CSAM party. The others should work but I haven't tried them. Depending on taste, you may want more than this. [I used rum the times I made it.] Enjoy!!!

Difficulty: moderate; Time: 1/2 hour preparation, 3 hours waiting; Precision: no need to measure.





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