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.
The Chef made this a few nights ago out of the Beef Broth
he created last week, and it was a clean, brothy version
of the classic. Topping this with some cracked black pepper and french bread that has been toasted with gruyere
or provolone on top will make you feel positively French. But not in the stinky beret-wearing way.
6 sweet yellow onions, thinly sliced
tablespoon of olive oil
4 cups of beef broth
1 tablespoon of fresh thyme
2 tablespoons of brandy
salt and pepper to taste
- Cook onions in olive oil over medium low heat in a large Dutch oven for about one hour. You want the onions to be very caramelized so be patient.
- Once caramelized, add brandy. Cook until brandy evaporates.
- Add broth and thyme. Simmer for 30 minutes.
- Season with salt and pepper to taste and top with melted gruyere or provolone cheese and croutons. As usual, this is even better the day after.
The Chef told me “this should have been the first recipe to go on the blog. It’s stupid good.” This got me to thinking about which recipe was actually
the first, and it should come as a surprise to no one
that it was Fat Girl Special Dip
from the resident FG herself. How classy!
I think we can all agree that we’ve dialed up the taste-level here in the last few months, and that is thanks in no small part to all of our wonderful contributors
. JR, the latest to finally give up the goods*, has got a recipe here that appears to be both simple and
sophisticated. In my experience brandy and whipping cream make everything crazy succulent (see Barrett’s Sauteed Shroom Sauce
for proof), so I have no doubt this is as fantastic as The Chef says.
Besides, a girl can’t live on hot sausage and cream cheese alone… Well I guess she could, but it would probably be a lonely, brief existence that ended in heart disease and/or mauling by house cats. And nobody wants that.
4 beef tenderloin steaks (about 2-3 inches thick)
4 tbsp butter
4 tbsp of dijon mustard
2 tsp of Worcestershire
1/2 cup brandy
1 cup whipping cream
salt and pepper
- Season steaks with salt and pepper.
- Melt butter in a cast iron skillet over medium high heat. Cook steaks 5 minutes per side for medium rare.
- Remove steaks to plate to rest.
- Add mustard and Worcestershire to skillet. (If you wanted to add ‘shrooms here, I’d support you in that effort.) Season with pepper and and stir to combine. Remove skillet from heat.
- Add brandy and ignite. When flame dies, return skillet to heat.
- Add cream and boil for 2 mintues until reduced to a thin sauce. Pour over steaks to serve.
Serve these up with some roasted garlic mashed potatoes and asparagus. Dinner is served.
*It should be noted that The Chef stole this recipe from JR’s cookbook under the guise of visiting sweet Holly Hays yesterday. Let it never be said that Barrett doesn’t have a diabolical side. Especially when recipe-warfare is involved.
I am adding this as a new addition to my après ski drinks line up. Having lived in New Orleans, this cocktail is near and dear to my heart and liver. Luckily John Besh share’s his favorite rendition in “My New Orleans: The Cookbook” (if you do not own it buy immediately). Every one of his restaurants in New Orleans serves this drink. There is a reason; it is great no matter the season. –ts
1 cup Brandy
3 cups milk
3 tablespoons powdered sugar
1 teaspoon vanilla extract
- Put the brandy, milk, sugar, vanilla and nutmeg into a blender and fill with ice. Blend for 20 seconds.
- Strain the mixture into tall glasses filled with fresh crushed ice and serve. This recipe serves four. You may need to add a bit more sugar, so taste a little and sweeten as you go.