Easy Holiday Recipes

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Item five

Rich Eggnog (cooked base)

1 qt Milk
1 Vanilla bean OR 1 tb extract
12 Egg yolks
2 c Sugar
1 c Dark rum
2 c Bourbon
1 c Cognac or other brandy
8 Egg whites
3 tb Sugar
1 qt Cream
Freshly grated nutmeg

Feature Box

FOR BASE: In a heavy medium-sized saucepan, barely boil the milk with the vanilla bean, which has beens split lengthwise, scraped with the back edge of a knife and added to the milk--seeds, pod, and all (if using vanilla extract, you'll add it after eggnog base has cooked).
Meanwhile, place a large fine-mesh strainer over a bowl set in a large bowl of ice.
Beat the yolks and sugar together in the top of a double boiler, by hand or with electric beaters, until thick and smooth, about 1 minute. Whisk in the hot vanilla milk. Cook in the double boiler set over simmering water, stirring constantly all around the bottom and corners with a rubber or wooden spatula. In time, foam will subside.
The eggnog base is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
Immediately pour through strainer, stirring to cool. When cool to the touch, slowly whisk in all liquors (if using vanilla extract instead of vanilla bean, add this now, too). Store eggnog base in refrigerator overnight or up to three days, to ripen.

TO COMPLETE EGGNOG: At serving, remove vanilla bean and pour eggnog base into a large punch bowl.

EggNog

9 ea Egg yolks
3 ea Egg whites
1 1/2 c Super fine sugar
1 qt Whole milk
2 qt Heavy cream
1 pt Bourbon
8 oz Cognac
2 oz Dark rum

Beat egg yolks until thick and pale yellow. Add sugar to yolks and beat adding milk and 1 quart of heavy cream. Add bourbon, rum and cognac while stirring. Beat the other quart of heavy cream and egg whites seperately and fold into the mixture and add nutmeg on top. Makes 4 1/2 litres.

EggNog Supreme

    * 1 fifth Cognac
    * 8 Eggs
    * 1 pint Heavy Cream
    * 1 quart Milk
    * 1/2 pound Sugar
Beat the yolks and whites of eggs separately. Add sugar to the egg whites and beat until stiff. Combine yolks and whites and mix thoroughly. Add Cognac. Beat mixture. Add cream and milk. Mix. Chill well. Serve with a light sprinkling of nutmeg.

Non Alcoholic EggNog

Ingredients
1 cup of Milk (Cold)
1 tbsp. Sugar
1/4 tsp. Almond Extract
1/4 tsp. Vanilla Extract
1 Egg

Beat the egg well and pour in a shaker with the other ingredients. Shake well and pour into an Irish Coffee glass. Garnish with whipped cream and sprinkle with nutmeg.

Christmas Candy

1 pound (468 gms) white chocolate
1 cup small pretzels, broken into small pieces
1 cup pecans, chopped

Melt the chocolate. Stir the pretzels and pecans into chocolate and drop by teaspoon onto waxed paper. Handy edible gift suggestion.