Tag Archives: Christmas

Classic Egg Nog ~ Christmas 2K11

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

  1. Separate eggs and beat yolks until light in color.
  2. Gradually beat in confectioner’s sugar.
  3. Add very slowly 2 cups rum (or other liquor).
  4. Let stand one hour to dispel the “eggy” taste and destroy possibility of salmonella.
  5. Add, beating constantly, 2-4 cups more of liquor and 2 qts whipping cream.
  6. Refrigerate 3 hours.
  7. Beat 8-12 egg whites until stiff but not dry and fold into mixture.
  8. 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.

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Filed under Beverages, Party food, Special Occasion

Holiday Peppermint Bark

I love this stuff.  It is so easy to make, and wrapped up all pretty it makes a great gift.  It is much easier and cheaper to make then buy from Harry and David, Williams-Sonoma, etc.  I prefer dark chocolate but feel free to use any kind you like; some people use only white chocolate.  Also adding a drop of peppermint extract or oil gives it a nice kick. – ts

chocolate- any kind you like; can be a bar or chips
white chocolate- any kind you like; can be a bar or chips
24 mini candy canes, crushed by hand

  1. Line the bottom of a 9×13 pan with parchment paper.
  2. Add chocolate to microwave safe bowl and microwave in increments of 30 seconds stirring the chips each time until chocolate has completed melted and mixture is smooth or melt chocolate using double bowl method.
  3. Spread melted chocolate  as evenly as possibly into lined pan, make sure that it is not too thick.
  4. Place pan into freezer for 20 minutes.  Repeat the same melting process with the white chips.   While chocolate is still smooth, stir in half of the crushed candy cane mixture.  Allow the white chocolate to slightly cool for a minute.
  5. Remove pan from freezer and spread white chocolate/crushed candy canes mixture on top of the chocolate layer.  Spread white chocolate as quickly as possible. Top off with remaining crushed candy cane and gently pat down with the back of a spatula.  Return pan to freezer for 20 minutes.
  6. Remove from freezer and gently lift the whole mixture from the pan with a butter knife.  Remove parchment paper and break into pieces. Stores nicely in freezer or up to one week in refrigerator.

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Filed under Christmas, Dessert, Party food, Special Occasion, Sweets