Gene Green from Baltimore requested a recipe for making homemade eggnog.
Margit Weisgal from Baltimore shared a recipe that her mother, Jeanne Weisgal, always made for her annual New Year's Eve party. Weisgal said she is now carrying on her mother's tradition by making this deliciously decadent eggnog to take to a friend's house for Christmas every year. She said it is "our guilty pleasure."
There are two traditional approaches to making eggnog. One, like Weisgal's recipe, uses raw eggs, and the other uses a custard base to thicken milk or cream. Most recipes use similar ingredients: eggs, cream or milk, granulated sugar, brandy and/or rum (optional) and nutmeg. Because there are so few ingredients, it's important to make every one of them count. For the best eggnog, regardless of the recipe you're using, make sure that the eggs and milk are fresh. When making recipes that call for raw eggs, such as this one, it is best to use pasteurized eggs and wash the shells before cracking.
Eggnog is one of the signature drinks of the holiday season, and with so much commercially available now, it's easy to forget how simple it is to make a fresh and flavorful batch at home. There really is little comparison. So whether you like yours with a nip of brandy or rum or without, a cup or two of this seasonal favorite is sure to bring good tidings and get you and yours into the holiday spirit.
Mary Ellen Shedon from Osceola, Ind., is looking for the recipe for a dessert that was served in the employee cafeteria at the South Bend Marriott Hotel in the early 1980s. As she recalls, this dessert was served in a trifle dish and had lasagna noodles, whipped cream, fruit (maybe cherries) and cake (maybe poundcake). She is not sure if this was something that the chef made only for the employees or if it also was served in the hotel restaurant.
Veronica Robinson from Baltimore would like a recipe for 7-Up cake.
12 eggs, separated *
12 tablespoons sugar
12 tablespoons brandy (any kind)
12 tablespoons dark rum (any kind)
1 quart whipping cream
Ground nutmeg for garnish
Beat egg yolk in mixer until lemon colored, and then add sugar, beating constantly. Gradually (very gradually or you will curdle the egg yolks) while still beating, add the rum and brandy in a very slow stream. Set aside in refrigerator.
An hour before serving beat the cream until stiff. Fold in yolk mixture thoroughly.
Beat egg whites stiff. Fold into yolk-cream mixture, gently but thoroughly. Pour eggnog into a serving bowl or punch bowl. Sprinkle with nutmeg.
* Warning: Consuming raw and lightly cooked eggs carries the slight risk of salmonella or other food-borne illness. To reduce this risk, it is recommended that you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells. For recipes that call for eggs that are raw or undercooked when the dish is served, use eggs that have been treated to destroy salmonella by pasteurization or another approved method. The Food and Drug Administration also advises cooking the eggs; visit
foodsafety.gov/blog/eggnog.html for preparation details.
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