Results: 14 servings
Apparatus:
Whisk
Large pan
Components:
6 eggs
2 extra egg yolks
4 cups whole milk
3/4 cup heavy cream
1/2 cup plus 2 Tablespoons of sugar
1/4 teaspoon salt
1 Tablespoon vanilla extract
1/2 teaspoon grated nutmeg
1 cup bourbon
Procedure:
1. Start by whisking the eggs, egg yolks, sugar, and salt in a large pan until well-blended.
2. Keep on whisking while you slowly pour in the milk until it is completely mixed-in.
3. Next, set the pan on your stove's burner and turn it to the lowest possible setting.
4. Continuously whisk ingredients for 25-30 minutes or until the mixture reaches 160°F and will coat the underside of a spoon.
5. Next, remove the mixture from heat and strain it into a large-sized bowl, making sure to get out any pieces of cooked egg.
6. Now stir in the bourbon, vanilla, and nutmeg, and transfer your mixture to a covered dish.
7. Refrigerate the mix for at least 4 hours before proceeding.
8. Finally, when you're ready to serve your eggnog with alcohol, grab the heavy cream and whip it well. Now just fold in the chilled mix, pour, serve and enjoy!
Found here...
http://www.eggnogrecipe.net/
Showing posts with label Cocktail. Show all posts
Showing posts with label Cocktail. Show all posts
Friday, November 25, 2011
Wednesday, September 28, 2011
"Cocktails"
Reprinted with permission*
On school nights we are wine drinkers. Typically red with dinner.
We drink it casually, have our favorites, and don't usually take it too seriously. Cocktails, however, are different. Cocktails are serious business. Serious fun, that is. And modern. And egg friendly!
Egg friendly?
Yes. Two things:
First - the name. It's a COCKtail, of course! But why? According to Wikipedia, there are several claims about the origin of the term cocktail, "many of which are fanciful and almost none of which are supported by documentary evidence."
Not satisfied, we tracked down several semi-plausible explanations for the term, our favorite of which is that at some point it was customary to put a feather, presumably from a cock's tail, in the drink to serve both as decoration and to signal to teetotalers that the drink contained alcohol. We actually keep a jar of tail feathers sitting atop the bar, but have not yet been brave enough to stick one into our lemon-drop martinis.
The second modern, egg-friendly thing to know about cocktails? There is a whole new batch of drinks being whipped up by creative bartenders (or "mixologists"...) who have rediscovered a classic cocktail ingredient: raw egg! It is used to add texture, and to thicken the drink. How beautiful is that? If you are at all familiar with the KCRW radio show "Good Food" (and if you are not you should be!!), there was an excellent piece on this recently.... you can find it here [please see original blog post for that link, it's a the bottom of this post]. There is also a bit on the show about eating placentas, but please feel free to skip that part.
Allow us to share a cocktail recipe from that show, via Derek Brown & kcrw.com.
Bottoms up!
Pisco Sour
1 egg white
2 1/2 oz Pisco Capel
1/2 oz simple syrup
3/4 oz fresh lemon juice
Angostura Bitters
In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
(From Epicurious)
*Original article
http://modernegg.blogspot.com/2010/11/cocktails.html
On school nights we are wine drinkers. Typically red with dinner.
We drink it casually, have our favorites, and don't usually take it too seriously. Cocktails, however, are different. Cocktails are serious business. Serious fun, that is. And modern. And egg friendly!
Egg friendly?
Yes. Two things:
First - the name. It's a COCKtail, of course! But why? According to Wikipedia, there are several claims about the origin of the term cocktail, "many of which are fanciful and almost none of which are supported by documentary evidence."
Not satisfied, we tracked down several semi-plausible explanations for the term, our favorite of which is that at some point it was customary to put a feather, presumably from a cock's tail, in the drink to serve both as decoration and to signal to teetotalers that the drink contained alcohol. We actually keep a jar of tail feathers sitting atop the bar, but have not yet been brave enough to stick one into our lemon-drop martinis.
The second modern, egg-friendly thing to know about cocktails? There is a whole new batch of drinks being whipped up by creative bartenders (or "mixologists"...) who have rediscovered a classic cocktail ingredient: raw egg! It is used to add texture, and to thicken the drink. How beautiful is that? If you are at all familiar with the KCRW radio show "Good Food" (and if you are not you should be!!), there was an excellent piece on this recently.... you can find it here [please see original blog post for that link, it's a the bottom of this post]. There is also a bit on the show about eating placentas, but please feel free to skip that part.
Allow us to share a cocktail recipe from that show, via Derek Brown & kcrw.com.
Bottoms up!
Pisco Sour
1 egg white
2 1/2 oz Pisco Capel
1/2 oz simple syrup
3/4 oz fresh lemon juice
Angostura Bitters
In cocktail shaker filled with ice, combine egg white, Pisco, simple syrup, and lemon juice. Cover, shake vigorously for 15 seconds, and strain into six-ounce cocktail glass. Top with a few drops of bitters.
(From Epicurious)
*Original article
http://modernegg.blogspot.com/2010/11/cocktails.html
Friday, September 16, 2011
Cocktails With Eggs in Them
"What do a Victoria sponge, hollandaise sauce and a whiskey sour all have in common? And no, this isn’t Heston Blumenthal’s latest recipe for popcorn. It’s egg whites.
"They have become part of a high protein cocktail craze taking bars across the country by storm.
"Bramble in Edinburgh, Jake’s Bar in Leeds and Be At One in London are the leading movers and shakers.
"Cocktail expert Simon Difford says: ‘A few years ago bars were pushing creative boundaries, using herbs and spices to come up with new mixtures. They eventually hit a standstill so looked backwards for inspiration. So classic cocktails from the Twenties are back.’
"The best vintage cocktails are flips (spirit, egg white, sugar and spice), sours (spirit, lemon or lime, egg and a sweetener) and egg nog (milk, cream, egg and bourbon), with gin and whiskey being the most egg-friendly liquors.
"Egg whites affect texture, making drinks feel smoother, and, when shaken, give a light, foamy head. While they don’t hugely affect flavour, they can make drinks a bit whiffy.
"Simon says we shouldn’t worry about salmonella: ‘The chances of getting the disease from a cocktail is almost zero as you’re adding alcohol, which kills off the bacteria.’
"So maybe it is time to shell out for a more egg-citing beverage."
Photo on this page...
http://www.dailymail.co.uk/femail/food/article-2029905/How-add-cracking-twist-cocktail.html?ito=feeds-newsxml
"They have become part of a high protein cocktail craze taking bars across the country by storm.
"Bramble in Edinburgh, Jake’s Bar in Leeds and Be At One in London are the leading movers and shakers.
"Cocktail expert Simon Difford says: ‘A few years ago bars were pushing creative boundaries, using herbs and spices to come up with new mixtures. They eventually hit a standstill so looked backwards for inspiration. So classic cocktails from the Twenties are back.’
"The best vintage cocktails are flips (spirit, egg white, sugar and spice), sours (spirit, lemon or lime, egg and a sweetener) and egg nog (milk, cream, egg and bourbon), with gin and whiskey being the most egg-friendly liquors.
"Egg whites affect texture, making drinks feel smoother, and, when shaken, give a light, foamy head. While they don’t hugely affect flavour, they can make drinks a bit whiffy.
"Simon says we shouldn’t worry about salmonella: ‘The chances of getting the disease from a cocktail is almost zero as you’re adding alcohol, which kills off the bacteria.’
"So maybe it is time to shell out for a more egg-citing beverage."
Photo on this page...
http://www.dailymail.co.uk/femail/food/article-2029905/How-add-cracking-twist-cocktail.html?ito=feeds-newsxml
Subscribe to:
Posts (Atom)