We’re officially halfway through December, and we’d be remiss not to deliver some Nog directives right about now.
Some people wait until Christmas to serve up the quality stuff, but I say boo to that. On Christmas, you’re already off work, all the presents have been bought, and you’re pretty much required to eat yourself sick. Why do you need another special treat then?
No, I say we start the nogging now. Because now is the time Christmas is most likely making you her whipping boy with the travel planning, present buying and general insanity of the masses. Sidebar: Have you been to the kids’ toy section at Target lately? Yesterday I got simultaneously boxed out by a redneck looking for LEGOs and almost got run over by a lady in a Hoverround. Merry Freaking Christmas, shoppers!
Anywho, this recipe is from Joy of Cooking, the most classic of all classic cookbooks. It’s simple and delicious. And no, it will not give you salmonella so stop being such a pansy and drink up.
12 eggs (separated)
1 lb confectioner’s sugar
4-8 cups dark rum, brandy, bourbon or rye*
2 quarts whipping cream
- Separate eggs and beat yolks until light in color.
- Gradually beat in confectioner’s sugar.
- Add very slowly 2 cups rum (or other liquor).
- Let stand one hour to dispel the “eggy” taste and destroy possibility of salmonella.
- Add, beating constantly, 2-4 cups more of liquor and 2 qts whipping cream.
- Refrigerate 3 hours.
- Beat 8-12 egg whites until stiff but not dry and fold into mixture.
- Serve sprinkled with freshly grated nutmeg.
*The Chef suggests half rum/half brandy. 2 boozes=twice the fun!
**12/20/2011 Update: I actually went to the trouble to make this last week, and it got rave – I mean RAVE – reviews. I used all three liquors, and I think that was well worth its minimal trouble. Make twice as much as you think you need.