NT EGGNOG RECIPES

[Guest guest]

I found these from JILL NIENHISER webmistress for the WAPF. Make sure all your

EGGS are

from Mom's, Alvin, MVV or other good pastured source! I love it that the

recipes from the

Swingin' 60's were well loaded up with booze! Ha ha.

Will

This recipe is from the 1996 Better Homes and Gardens

New Cookbook. It seems to have somewhat less sugar so

might be helpful as you try to NT-ify any recipes you

collect (And I think you could dispense with the 2T of

sugar beaten into the cream). However, this recipe has

you cook the egg yolks and throw out the whites. (My

earlier 1989 edition of the same cookbook has you use

6 whole eggs, and specifies 2-4T each of the liquors,

but it is still cooked.)

Egg Nog

6 beaten egg yolks

2c milk

1/3c sugar

1-3T light rum

1-3T bourbon

1t vanilla

1c whipping cream

2T sugar

In a large heavy saucepan mix the egg yolks, milk and

1/3 c sugar. Cook and stir over medium heat until

mixture just coats a metal spoon. Remove from heat.

Place the pan in a sink or bowl of ice water and stir

for 2 minutes. Stir in rum, bourbon, and vanilla.

Cover and chill for 4-24 hours. Just before serving,

in a mixing bowl beat the cream and 2T sugar till soft

peaks form. Transfer chilled egg mixture to a punch

bowl and fold in the whipped cream mixture. Serve at

once. Sprinkle each serving with nutmeg. Makes about

10 4oz servings.

This is from the 1994 edition of Fannie Farmer and is

more of the way I think of traditional egg nog, with

the eggs separated and the whites beaten separately.

This one is raw. It calls for a lot more sugar but I

think you don't need as much as it calls for. I would

also imagine you could replace some or all of the

sugar with maple syrup or other replacements although

they will contribute their own flavor. I made this one

at Thanksgiving and it was delicious. Thankfully they

did not replace this older recipe with a cooked

version when they updated the cookbook.

Eggnog

1 dozen eggs, separated

1/2 t salt

2 1/4 or more cups sugar

2 or more cups bourbon

1/2c rum

1qt milk

2T vanilla

3 pints heavy cream

Nutmeg

Beat together the egg yolks and salt in a large mixing

bowl, slowing adding 1 1/2 c of the sugar. Continue

beating until thick and pale. Stir in the bourbon,

rum, milk, and vanilla until well mixed. Beat the egg

whites until foamy and slowly add the remaining 3/4 c

sugar, continue to beat until stiff and all the sugar

is incorporated. Whip the cream until stiff. Now fold

the egg whites into the yolk mixture and then fold in

the whipped cream. Taste and add more bourbon and/or

sugar if necessary. Pour into a bunch bowl and

sprinkle the top with nutmeg. Makes 8 quarts.

This is from Rodale's Basic Natural Foods Cookbook

(1984). You might use only yolks or maybe two whole

eggs and two yolks.

Honey Eggnog

3c milk

4 eggs

3T honey

freshly ground nutmeg

Blend until smooth, garnish with nutmeg.

4-6 servings

[Guest guest]

I want to thank every one for all the eggnog help. I never did get it made! LOL.

I got the flu. Thankfully though, I did not get it real bad but every one else

did! Shows what eating the right kinds of foods will do for ya! Those who eat

the SAD diet got the sickest!

Still plan on making some when I get my next milk run for some fresh cream.

Kimi

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www.Jremedies.com

Therefore, my beloved brethren, be ye steadfast,

unmovable, always abounding in the work of the Lord, forasmuch as ye

know that your labor is not in vain in the Lord. 1 Corinthians 15:58/KJV

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