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| Holiday Cheer |
by Chef Emeril LagasseAl Massa's Eggnog (By way of Esquire Drink Guide.) Ingredients 12 egg yolks* 12 egg whites* Two and one-fourth cup granulated sugar 1 quart finest brandy 1 pint Jamaican rum 1 gallon heavy cream 1cup confectioners' sugar *Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs. Beat the yolks without mercy and add the granulated. Add the brandy, in shots, alternately with shots of rum, mixing well. Add three-fourths gallon of the heavy cream and stir to blend. Fold in 6 lightly beaten egg whites. Beat the remaining whites until very stiff, add the confectioners' sugar and the remaining heavy cream. Fold into the eggnog mixture. Store in a cool place and safe place for twelve hours. Partakers will need spoons as this calls for spadework. Makes 12 servings. ~*~ Blair Kolb's Eggnog (By way of Gourmet.) Ingredients 1 vanilla bean or 1 teaspoon pure vanilla extract 6 egg yolks* One-half cup sugar 2 cups half-and-half One-fourth cup heavy cream, loosely whipped One-half teaspoon freshly grated nutmeg One-fourth teaspoon allspice One-half cup brandy *Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs. In a stainless steel bowl, scrape the vanilla bean into the yolks. Whip in the sugar. Bring the half-and-half to a gentle boil. Place the bowl of egg-sugar mixture over a pot of simmering water. Add the half-and-half slowly into the egg-sugar mixture, whisking constantly until the mixture is thick enough to coat the back of a spoon. Remove from the heat and cool. Stir in the cream, nutmeg, allspice and brandy. It should be thick as a milk shake. Feel free to add more brandy. Makes about 4 servings. ~*~ Sarah O'Kelley's Eggnog (By way of Grandmother Hughston.) Ingredients 12 eggs, separated* 12 tablespoons sugar (1 cup) 1 pint whipping cream 24 tablespoons bourbon (1 cup) *Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs. Beat egg yolks until pale and frothy. Put half of the sugar in the egg whites and beat until stiff. Slowly add the remaining sugar into the egg yolks, then add the whiskey slowly, while beating. Whip the cream and fold in the egg whites. Makes 12 servings. ~*~ Hot Spiced Cider and Rum Punch Ingredients 3 small oranges 3 tablespoons whole cloves 8 cups (1/2 gallon) apple cider 2 cinnamon sticks 1 1/2 cups light or dark rum Prick the oranges with a fork and stud with the cloves. Place in a punch bowl or chafing dish. Heat the cider with the cinnamon sticks in a large saucepan. Pour over the oranges and add the rum. Serve warm in punch cups. Makes 12 servings. ~*~ Aunt Rose's Egg Nog Ingredients 1 dozen eggs 12 tablespoons powdered sugar (plus 4 tablespoons for egg whites and one-fourth to one-half cup for the whipping cream) One-half pint whipping cream 1 tablespoon vanilla extract (or more to taste) 4 ounces bourbon, (or more to taste) Freshly grated nutmeg Separate the eggs, putting the yolks in one bowl and whites in another. (Be careful to separate whites into a small bowl individually before putting the white in the large bowl. This way if you get a yolk in the white, you only lose one egg white. The smallest amount of yolk will mess up the egg whites!) Beat the yolks and 12 tablespoons of powdered sugar until thick and lemony. Add bourbon to "cook" the yolks. Set aside. Making sure your beaters are clean, add a dash of salt to the liquid egg whites and beat until the whites are very stiff, almost dry. Carefully add more powdered sugar (about 4 tablespoons) to sweeten the whites. In a separate bowl, beat the whipping cream with a little powdered sugar (my guess would be about one-fourth to one-half) to thick, smooth consistency. Now you got whipped cream. Carefully combine the whipping cream, yolks, egg whites, and vanilla in a punch bowl. Add the beaten egg whites last, folding them EVER SO CAREFULLY into the cream and egg yolk mixture. Sprinkle nutmeg over each serving and have extra bourbon available for those who prefer more grog in their nog. Makes 12 servings. ~*~ Mulled Cider Ingredients 2 quarts apple cider 1 orange, sliced 1 lemon, sliced 4 cinnamon sticks 6 whole cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon ground ginger Orange and lemon slices Cinnamon sticks Combine the apple cider, orange slices, lemon slices, cinnamon, cloves, nutmeg and ginger in a 3-quart saucepan. Bring to a boil and reduce the heat to low. Simmer for 30-40 minutes. Strain into mugs. Garnish servings with additional orange or lemon slices, and a cinnamon stick stirrer. Makes 16 servings. All of these recipes are from Chef Emeril Lagasse's Holiday Guide. Click here for more holiday recipes from Emeril. EMERILS.COM is a registered trademark owned by Emeril's Food of Love Productions, LLC. COPYRIGHT ©2001. ALL RIGHTS RESERVED. |