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Monday, December 24, 2012

Happy Holidays!

Wishing You and Your a
 Very Merry Christmas 
and an 
Amazingly, Awesome and Creative New Year!

Thank you to each and every one of you for supporting me and my art!







 This one is for you! This egg nog will not disappoint and is not for the faint of heart!   This recipe has become a tradition  for me so I'd like to share it with all of you. This Egg Nog is  one sinfully delicious concoction! It is totally worth the effort. If you have snow it benefits from sitting out overnight in a snow bank but a few hours in the freezer will work, too! The icy snow or freezer will make the nog thicken and the flavors come together even more.

Bert's Egg Nog
6 eggs, separated
1 C sugar
1 pint bourbon
1 jigger Bacardi rum
1 pint whipping cream 
1 pint whole milk
Whip Cream
With mixer, beat yolks until very thick and pale lemon color. Add sugar gradually, beating well until all sugar is dissolved. Add bourbon and rum, pouring it in a very fine stream and beating constantly. This cooks the eggs, so do pour it slowly. It helps to have a second set of hands here, especially if you're using a hand mixer.
In a large bowl (that has been chilled, along with the beaters), whip the egg whites until stiff and carefully fold into them the whipped cream.
Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like.
Set out in the snow or freezer overnight.
Serve in a mug on Christmas morning with freshly grated nutmeg. YUM!
I serve this with the mother of all frittatas but that recipe is fo another day! But goes just as nice during the game!
Generously shared to me by Alyson B. Stanfield, Art Biz Coach. Thank you, Alyson!!
~source: Aunt Susan's How-To Cookbook (1951)

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