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

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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

 

 

The difference between Half & Half and Heavy Cream

Wonder no more about the difference between half and half, light cream, whipping cream and heavy cream.

milk fat scale

Milk Fat Scale

In one word, it comes down to one thing – fat.  The percentage of fat content is what differentiates how each product performs in recipes.

 

Heavy Cream and Light Cream are best used for adding to coffee or pouring over fruit.coffee-563800cocktail-glass-545371
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Whipping Cream thickens soups and sauces.

* In order to make a whip, a minimum of 32% fat content is required.

Heavy Cream, at 36-40% fat content, is the most widely used in the making whipped cream and ice cream.whipped-cream-354174

Author’s Opinion: I haven’t researched who originated the fat scale and how each grade of milk was named, but it would make more sense to me if the last two – Heavy Cream and Whipped Cream were switched.

 

Additional Resources:

Southern Living  – Difference between Whipping Cream and Heavy Cream and how to use them.

Related Article by Emma Christensen : Difference between Half and Half,  Light Cream, Heavy Cream and Whipping Cream
http://www.thekitchn.com/whats-the-difference-halfandha-73203

Emma is the recipe editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer (Spring 2015).

Martha Stewart Explains the fat scale. *Cream information located between 4:55 – 8:16 on the video.

http://www.youtube.com/watch?v=4epI_4YYPZE

About.com – How to make your own heavy cream  substitute at home with milk and butter. *Not for whipping.

Whipping Tips by Alberta Milk

Coconut Milk Whipped Cream

 

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.

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