Tag Archives: whipping cream

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

Horseradish Cream Sauce

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Last week The Chef brought home a small cow’s worth of beef tenderloin, so it was a banner week at Blair Blvd. My favorite part of this windfall, though, was the dipping sauce he brought home to with it.

Horseradish sauce is ubiquitous on French Dips and carving stations, but I’d bet my beef that you’ve never had any like this.

You’ve got all the usual suspects here: the horseradish, the mayo and the salt, but this sauce blows past the original with a surprise ingredient: fresh whipped cream. Cream is obviously awesome in any form, but I don’t get a lot of it because I always go salty over sweet, and you don’t top a steak with whipped cream… or do you?

If you have this sauce on hand, the answer is “yes, you do.” The lightness of the cream and the bite of the horseradish make this dip cracktastically addictive, so wheel it out the next time you tender your loin.

3/4 cup prepared horseradish, drained
3/4 cup heavy whipping cream, whipped stiff
1 tsp Worcestershire sauce
1 cup mayo
1/2 tsp kosher salt

  1. Add all ingredients except whipped cream to a bowl and mix.
  2. Slowly fold in whipped cream.

Chill and serve. We obviously went down the meat road with this, but I’d wager it’s money on everything from raw veggies to potato chips, so get experimental.

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Filed under Dips, Sauces, Toppings