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Mo`s Ancestral Eggnog
12 Eggs, separated 1 lb Confectioner`s sugar 2 c Liquor 8 c Whipping cream, heavy 2 t Nutmeg (or less) 1/2 c Sugar 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. : -Mike O`Dell; Arlington, Virginia : Reposted and annotated by Spencer W. Thomas: : ({ihnp4,decvax}!utah-cs!thomas, [email protected]) : Salt Lake City, : Copyright (C) 1986 USENET Community Trust |
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