MY PHONE HAS BEEN OUT FOR OVER A WEEK! THE ELECTRICITY IS GOING IN AND OUT. HERE ARE A COUPLE OF REPOSTS. PRAY FOR SPRING!!!!
Twelve Days of Christmas by Suzanne Huntley is a charming, narrow book filled with seasonal recipes. They run the gamut from traditional partridge and an orange glazed sweet potatoes to a Mexican Christmas Eve Salad, of mixed fruit with a light mayonnaise sauce.
The Twelve Days of Christmas offers two versions of a traditional eggnog, one with only yolks and one with the whole eggs. Huntley says that most old Colonial recipes use only the yolks. They also preferred a blend of both whiskey and rum. I prefer Jack Daniels and a shot of Jeremiah Weed!
This is the recipe including the whole eggs and serves about 25.
Eggnog with Whole Egg
10 egg yolks
10 egg whites, beaten until stiff
1/2 pound confectioners sugar
2 pints spirits
1 pint heavy cream, whipped
nutmeg
3 cups cold milk
Beat the egg yolks until light. Add the sugar and beat until dissolved. Add the spirits slowly while continuing to beat. (The spirits can bee all rum, either light or dark; all bourbon; or part of each in any proportion that pleases you.) Let it stand for 5 to 10 minutes; then add the milk and chill for a couple of hours. Just before serving, fold in the egg whites and whipped cream and beat thoroughly. Serve in punch cups with a sprinkle of nutmeg.
This recipe is easily halved or doubled, depending upon your entertaining needs. I don't like to "beat thoroughly" as Huntley suggests. After you have beaten the eggs, sugar and spirits and allowed it to mellow you can then fold in the egg whites. The recipe is a bit unclear as to the egg whites. You want to beat them until fluffy right before you serve the eggnog, folding them in at the last minute. Top with the whipped cream and grate a bit of nutmeg over the top.SEE VIDEO TUTORIAL >>
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