ARPAVAX:mo (10/31/82)
MO's Ancestral Eggnog
This wonderful formula was handed down to me from my grandmother,
who got it from her mother and grandmother. I heartily recommend
it as a superior lubricant for the coming festive season.
1) Seperate 12 eggs. Set the whites aside in the 'fridge
as they won't be needed until much later.
2) Beat the yolks until they noticably lighten in color.
From here on out, an Industrial-strength mixer (Kitchen-Aid K5,
for instance) is a big help.
3) Continue beating the yolks while adding 1 lb. Confectioner's Sugar.
Powered sugar will do nicely, and even granulated would probably
work if you beat long enough.
4) Beat for about 4 minutes or until the mixture turns much lighter
yellow and takes on a satin-like texture.
5) While still beating, SLOWLY add 2 cups liquor. Choices are Bourbon,
Rum, Vodka, Canadian Blended, or whatever you like. Being a Bourbon
fan, I used that in the batch for the CSAM party. The others should work
but I haven't tried them.
6) After the liquor is thoroughly beaten in, cover the mixture with
plastic wrap or aluminum foil and let it stand for 1 hour
AT ROOM TEMPERATURE. This is to "cook" the eggs and takes much
longer if you refridgerate.
7) After standing, add 2 Quarts heavy whippping cream, UNWHIPPED!
You could try whipping it first, but again, you are on your own.
8) Add 1-2 teaspoons Nutmeg
OPTION) At this point, the original receipe calls for adding an additional
2-4 Cups of liquor, but I omitted this as it passed a taste-test as-is.
If you want your 'Nog a LOT stronger, have at it, but please taste
before you pour.
9) Mix thoroughly, again.
10) Refridgerate the mixture for 3 hours to let it ripen. I use two of
the 2-quart juice containers. It splits nicely between them and
will fit in our 'fridge.
11) At the end of the 3 hours, remember where you put the egg whites.
Beat them until stiff but not dry, adding about 1/2 cup sugar
to slightly sweeten the whites.
N.B.: 12 egg whites whip into quite a mass, so be prepaired.
12) Assembly instructions. Pour the whites into the serving bowl
you will be using. Then gently and slowly pour the other mixture
into the bowl, mixing with a whisk to fold it all together.
The whites should be smoothly and evenly distributed through
the 'Nog to make it fluffy. They will loose some of their bulk
so don't be afraid to mix thoroughly. Sprinkle the top with some
more Nutmeg, and serve. A shaker of Nutmeg by the bowl is a
nice touch for those wanting a shake on their own mugful.
Enjoy!!!
-Mike O'Dell