Thursday, December 18, 2014

Food for Thought :December is Eggnog Month.

Homemade eggnog is a tradition for many families during the holiday season.
Eggnog is technically a stirred custard that is a mixture of dairy and eggs. Its ingredients are almost identical to ice cream, although the alcohol content keeps it from freezing.
However, precautions must be taken to avoid foodborne illness related to Salmonella, which is usually caused by raw or undercooked eggs. This is especially important if you are serving people who are at high risk for foodborne illness such as young children, older adults, those with weakened immune systems as well as children and pregnant women, for non-alcoholic versions.
Here are some tips to help you enjoy eggnog this season:

1 .  Use a cooked egg base for eggnog by combining the eggs and half of the milk in your recipe. Gently cook, stirring constantly, the mixture to 160 degrees Fahrenheit. Chill this mixture before adding the rest of the ingredients.

2 .  Adding alcohol to the recipe does not make the eggnog safe. If contaminated, unpasteurized eggs are used in the eggnog, you cannot count on the alcohol to kill the bacteria, as it is not likely to happen.

3 .  If using egg substitutes, some experimentation with the recipe may be needed to figure out the right amount to add for the best flavor.
 Homemade  Eggnog
                     Makes 12  cups                        Servings: 12
Ingredients :
12                     eggs
1 to 2-1/2         cups sugar (depending on your tastes, start out with 1 cup because you can add more later if you want to)
4                      cups milk
4                      cups whipping cream or 2 cups half-and-half
2-1/2               teaspoons vanilla extract
1                      teaspoon ground cinnamon
1                      teaspoon ground nutmeg (also depending on your tastes and more can be added later if you want to)
1 .      Use a saucepan or stock pot large enough to hold 4 quarts.
2.       In saucepan, beat together the eggs and sugar until smooth.
3 .      Stir in 4 cups milk.
4 .      Cook over medium low heat, whisking or stirring frequently because as this mixture begins to get hot it will easily scorch to the bottom of the pan if you aren't careful.
5 .      Cook until mixture is thick enough to coat a metal spoon and reaches 160° on a food thermometer.
6 .      Remove from heat.
7 .      Slowly add the 4 cups whipping cream or half& half while whisking together until smooth.
8 .      Add vanilla, cinnamon and nutmeg and combine until incorporated.
9 .      At this point, you may taste test (carefully- it will still be very hot) and if it doesn't seem sweet enough for your taste, add extra sugar.
10 .    Daughter use a total of 3/4 cup sugar because we like it sweet.
11 .    You may also add more nutmeg at this point if you like a strong nutmeg flavor.
12 .    Pour into a pitcher or container.
13 .    Cover and refrigerate until thoroughly chilled- several hours or overnight.
14 .    Serve garnished with your choice of toppings: whipped cream, chocolate curls, maraschino cherries, cinnamon sticks or peppermint sticks.
15 .    Brandy, rum, whiskey or flavored liqueur's may be added before serving if desired.
You  can double  this  recipe  if  needed .

Words of  Wisdom :

A man must be big enough to admit his mistakes, smart enough to profit from them, and strong enough to correct them.

Knowledge comes, but wisdom lingers. It may not be difficult to store up in the mind a vast quantity of facts within a comparatively short time, but the ability to form judgments requires the severe discipline of hard work and the tempering heat of experience and maturity.

The pessimist complains about the wind; the optimist expects it to change; the realist adjusts the sails.

It's true, Christmas can feel like a lot of work, particularly for mothers. But when you look back on all the Christmases in your life, you'll find you've created family traditions and lasting memories. Those memories, good and bad, are really what help to keep a family together over the long haul.

The main reason Santa is so jolly is because he knows where all the bad girls live. (Laughing  my  butt off)

A proud Grand-poppa


  1. Howdy Dad,
    I am glad you used the cooked version of making the eggnog . I don't trust the uncooked variety because with uncooked eggs you may get salmonella .
    What a nice touch to use recipes that correspond with your post .
    Thank you and you shall be greatly reward .
    Love you
    Your only daughter

  2. My dear sweet daughter ,
    I learned from you about cooking cleanness . You do not use egg whites for you meringue on pies because you say the heat may not kill the germs that cause salmonella , I agree , I will take your advice , you come from a long list of cooks .
    My grands told me to put a recipe on the post if it needed one .
    Smart kids , are they not ?
    Your only dad


Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .