Merry Christmas, Happy Chanukah and Health and Happiness in the New
Year. May all your fondest wishes come true in 2004.

Here is a recipe for eggnog from yesterday's N. Y. Times


Eggnog, adapted from "The All New All Purpose Joy Of Cooking"

6 fresh egg yolks

l cup confectioner's sugar

2 cups good quality Bourbon

l cup cream

1 1/2 cups milk

6 fresh egg whites

Pinch of sea salt

1 nutmeg

1. In an electric mixer or by hand, whisk together egg yolks and 3/4
cup confectioner's sugar until light, dense and mixture forms a ribbon
trail when whisk is lifted. While whisking, very slowly add l cup of
bourbon.

Cover the mixture and refrigerate for one hour.

2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2
cup more milk if it is too thick.

In another bowl, whisk egg whites with a pinch of salt, until fluffy.
Slowly add remaining confectioner's sugar while whisking; keep whisking
until whites are shiny and hold firm but not stiff peaks.

Fold egg whites into egg yolk mixture.

3. To serve, ladle eggnog into small cups - demitasse cups would work
well - making sure to get some foam on each. Grate a little nutmeg on
top of each.

Yield: 8 servings

Cheers!

Margaret Suran wrote:
Merry Christmas, Happy Chanukah and Health and Happiness in the New
Year. May all your fondest wishes come true in 2004.

Here is a recipe for eggnog from yesterday's N. Y. Times


Eggnog, adapted from "The All New All Purpose Joy Of Cooking"

6 fresh egg yolks

l cup confectioner's sugar

2 cups good quality Bourbon

l cup cream

1 1/2 cups milk

6 fresh egg whites

Pinch of sea salt

1 nutmeg

1. In an electric mixer or by hand, whisk together egg yolks and 3/4
cup confectioner's sugar until light, dense and mixture forms a ribbon
trail when whisk is lifted. While whisking, very slowly add l cup of
bourbon.

Cover the mixture and refrigerate for one hour.

2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2
cup more milk if it is too thick.

In another bowl, whisk egg whites with a pinch of salt, until fluffy.
Slowly add remaining confectioner's sugar while whisking; keep
whisking until whites are shiny and hold firm but not stiff peaks.

Fold egg whites into egg yolk mixture.

3. To serve, ladle eggnog into small cups - demitasse cups would work
well - making sure to get some foam on each. Grate a little nutmeg on
top of each.

Yield: 8 servings

Cheers!

Happy Holidays to you, too, Margaret! Wow, this is much simpler than my egg
nog recipe which calls for 18 eggs, separated (with sugar and all that other
stuff)... Thanks!

Thank you, too, for the cook book! It's another great addition to my
collection

Jill

jmcquown wrote:
Margaret Suran wrote:

Merry Christmas, Happy Chanukah and Health and Happiness in the New
Year. May all your fondest wishes come true in 2004.

Here is a recipe for eggnog from yesterday's N. Y. Times


Eggnog, adapted from "The All New All Purpose Joy Of Cooking"

Recipe snipped


Happy Holidays to you, too, Margaret! Wow, this is much simpler than my egg
nog recipe which calls for 18 eggs, separated (with sugar and all that other
stuff)... Thanks!

Thank you, too, for the cook book! It's another great addition to my
collection

Jill


Jill, I am glad you received the book. Enjoy it. Thank you for the
picture of your new family addition. Peaches is beautiful and will
bring you much pleasure. Merry Christmas, Margaret