Eggnog

Image by Billy McDermott

Image by Billy McDermott

Step 1

10 egg yolks

1 cup sugar

1 cup brandy

1 cup rum

2 quarts milk

1 pint half & half

Image By Bill Stilwell

Image By Bill Stilwell

Beat egg yolks till thick and bright yellow.

 

Gradually fold in sugar, 1 teaspoon at a time

Add brandy and rum

Chill (overnight) *Watch video below about letting it sit longer

Add  milk and half and half

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Step 2

10 egg whites

1/2 cup sugar

1 pint whipped cream

 

Beat egg whites to stiff peaks, gradually adding sugar

gently fold in whipped cream then everything from Step 1.

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Serve with freshly grated nutmeg.

 

 

 

 

Image by Yasmina Haryono

Image by Yasmina Haryono

 

Resources – Salmonella Concerns

How to Use Science to Make Safe Eggnog With Raw EggsWIRED magazine

“Eggnog… is a velvety mix of egg proteins surrounded by sugar molecules, diluted by milk and booze to a perfect thickness for drinking. It’s a dessert-flavored milkshake for grown-ups.”

“Modern egg-handling processes in the US mean that eggs get cleaned pretty quick after they come out of the chickens and then sped to markets. The health risk with food isn’t pathogens specifically; it’s pathogens plus time. That is, do they have the right conditions to breed to disease-causing levels? This is why refrigeration works; food bugs don’t like the cold. So buy fresh eggs, keep them in the fridge, give them a quick rinse before use, and then get cracking.”  – Adam Rogers

Why You Shouldn’t Fear Eggnog – Popular Science

Cooking the Egg Base – FoodSafety.gov

 Cooked Eggnog recipe with special garnish

Sauce Series – White Sauces – 4 of 5

White sauces are made with milk, buttermilk, yogurt, coconut milk, butter, other white liquids and thickening agents.

 

Basic White Sauce

2 tblsp. Butter

2 tblsp. Flour

1 cup milk

½ tsp. salt

1/8 tsp. pepper

Melt butter and stir in flour. Gradually add milk and stir until mixture boils and thickens. Cook an additional 3 minutes.

Use on seafood, vegetables, fish, or meat.

Additions to white sauce:

Chopped parsley 2 – 4 tblsp.

Mustard – 2 tsp.

Cheese – ½ – 1 cup grated cheese

 

Horseradish Cream Sauce

½ cup heavy whipping cream, whipped to stiff peaks.

4 -6 tblsp. horseradish

½ tps. Salt

Pinch of pepper

Serve with ham, beef or fish.

 

Makes ¾ cup sauce.

 

Lemon Roux

 

Pan Gravy

Approximate the amount of flour needed to thicken the volume of meat drippings available. Place flour in a dressing / gravy shaker or whisk with cool water and shake or blend till smooth.

To meat drippings (fat) [from a turkey, chicken, bacon, or roast] in a deep pan over medium heat, slowly add flour and water mixture. Stir continuously. After the mixture has thickened, continue cooking for a few more minutes to make sure that the raw flour taste has been dispelled.

 

Hollandaise Sauce

2/4 cup butter

1 ½ tblsp. Lemon juice

3 egg yolks, well beaten with dash of salt

Cayenne pepper

 

Divide butter in the three parts. Place one piece in top of a small double broiler, add lemon juice and egg yolks. Place over hot water (not boiling) and cook slowly, whisk constantly.

When butter is melted, add second piece. Keep whisking. As mixture thickens, add the final piece of butter.

Once the mixture is about as thick as gravy, remove from heat, add salt and serve immediately.

Can be used over vegetables (asparagus), fish, shellfish and poached eggs.

Lightly finish with cayenne pepper.

 

Makes: ¾ cup
Trouble shooting: If sauce is curdling, dilute by the teaspoon with hot water while constantly whisking.

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Check out the other videos in this Sauce Series

Sauce Series #1 – taste bud training

Sauce Series #2 – red sauces

Sauce Series #3 – brown sauces & thickening agents

 

Mock ‘Chopped’ #5 – group cooking challenge how-to

 

 

Coconut Pudding – Cocada

Fantastic coconut flavor…but the texture needs some improvement.pudding

1 cup sugar

1 cup water

2 large sticks cinnamon

1/4 pound grated cocoanut

1 quart milk

3 egg yolks, well beaten

3/4 cups cold milk

Boil sugar, water and cinnamon together for 10 minutes. Remove cinnamon, add coconut and cook until the coconut absorbs all of the syrup and is dry. Bring the quart of milk to a boil in a deep saucepan, add coconut and cook mixture for an hour, stirring occasionally to prevent sticking. Mix beaten eggs with cold milk, add to pudding and continue cooking slowly, stirring constantly, until thick, about 15 minutes. Pour into buttered platter and chill before serving. This pudding will keep a long time in a cool place. Serves 6. A nice variation for Cocada is to use 1 cup chopped walnuts instead of coconut.

*Lisa’s notes – I used 3 cinnamon sticks during the boiling process, coconut milk instead of cow milk, and added a teaspoon of vanilla. The flavor for this pudding is fantastic!

However; the chewieness (from the coconut) didn’t work. I like a velvety, smooth, melt-in-your mouth texture. Because the coconut and cinnamon/sugar water were very coarse, Blending it in the blender helped…some.

The coconut milk did not set up like dairy, so I used tapioca and chia seeds as thickeners.

In this case, I think the encaustic (hot wax) art piece that I created with this recipe turned out better than the real thing.  The taste was great but the texture needs more experimentation.

Recipe from ‘Life at Home in Mexico’ cookbook 1944.cocada - coconut pudding

Lavender Lemon Ice Cream Topped with Honey Drizzle and Lavender Petal Dust

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1 cup milk (soy milk also works)
1 cup maple syrup
3 tblsp. flour

whisk together in pot over medium heat until smooth

3 egg yolks – beaten drizzled into pot while whisking – until mixture thickens

turn off heat – but while still warm – whisk in 2 cups heavy whipping cream

2 tsp. vanilla extract
2 drops food-grade lemon essential oil**
1 drop food grade lavender essential oil**

Cool mixture in refrigerator for 2 hours before pouring into ice cream maker.

Lavender Petal Dust:

Grind dried lavender buds with a mortar and pestle (or in a clean coffee grinder of food processor)
Pour dust into a strainer (with tightly woven screen) – shake over ice cream

 

** I have a specific brand of food-grade essential oils that use in my recipes.  DO NOT consume any random brand of essential oil as many of them contain toxic filler ingredients. If you’d like to know more about that brand that I use, you can contact me via e-mail.

first birthday

from ray 6 jaja bd2

mary and baby claire

Lemon Meringue Pie – Grandma’s

1 lemon – juice and grated rind; reserve 1 tsp. juiceswimming

1 cup + 2 Tblsp. sugar
4-1/2 Tbsp. cornstarch
1 Tblsp. butter
3 eggs, separated
1-1/2 cups boiling water
1/8 tsp cream of tartar
Additional 4 Tblsp. sugar
Combine lemon juice and rind, sugar, cornstarch and butter with egg yolks in a saucepan or double-boiler and use low heat.
Slowly add boiling water, stirring constantly so as not to curdle egg. When thick and boiling, set aside to cool.
Beat egg whites with cream of tartar until stiff. Add 1 tsp. lemon juice and 4 Tblsp. sugar and 1/2 tsp vanilla if desired.
Put filling into prepared crust. Top with meringue. Bake at 350F until meringue is lightly browned.

Betty’s note;
I do not have a double boiler so this is my recipe.
combine 3 Tbls. cornstarch with 1cup, plus 2 tbls sugar in top of double boiler.  Add grated lemon rind of 1 lemon & 4 tbls lemon juice, 1 tbls butter & 3 eggs yokes, beaten.  Mix well then add 1 1/2 cups boiling water very slowly.
I do this in a sauce pan, putting pan of mixed ingredients over flame while adding boiling water (slowly) & stirring constantly.  If it should get lumpy, beat with mixer while still not.
Meringue
3 egg whites
1/8 teas. cream of tartar (optional)
4 teasp. sugar
Beat till stiff peaks, add teasp. lemon juice or vanilla, put on pie, bake @ 350 till brown.

Betty Ken and Bud early daysbetty ken