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Topic: Best egg nog! and other holiday delicacies
| Author | Message |
| writesonwater | Posted – 12/25/2007 7:19:28 PM | show profile I had some incredible egg nog at a party recently ... it was more like a whip, with several delicious kinds of liquor delicately applied. The hostess uses an old family recipes, whips the egg whites separately before folding all together. She served it with a spoon. Anyone else want to throw in some food ideas in time for New Years? |
| Iron Eagle | Posted – 12/25/2007 11:26:57 PM | show profile Snarch Cake Rum. |
| foto | Posted – 12/26/2007 12:45:00 AM | show profile where do you get snarch? |
| Nikongirl | Posted – 12/26/2007 1:00:50 PM | show profile That sounds like the egg nog fromthe New York Times cookbook. 12 eggs separated 1 cup sugar 1 cup bourbon whiskey 1 cup cognac half teaspoon salt 3 pints heavy cream grated nutmeg 1. In an electric mixer, beat egg yolks with sugar until thick and lemon coloured. Slowly add bourbon and cognac while beating at slow speed. Chill several hours. 2. Add salt to egg whites and beat untilalmost stiff or until beaten whites form a peakthat bends slightly. Whip the cream until stiff. Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill one hour. 3. When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon. Makes aprox. 40 punchcup servings. I used to make this every year and it is SOOOO tasty. Happy Holidays! |
| mad fingers | Posted – 12/26/2007 1:06:29 PM | show profile Best Christmas songs... "Fairy Tale of New York" by The Pogues, one of the few things that actually makes me homesick. "Merry Christmas from the Family" by Robert Earl Kee, a tribute to my new neighbors... |
| mad fingers | Posted – 12/26/2007 1:07:51 PM | show profile oops... Robert Earl Keen. |
| writesonwater | Posted – 12/26/2007 11:43:00 PM | show profile Yeah I love that Robert Earl Keen Christmas song! Nikon -- you're my new HERO! That's exactly how she told me to make it. It was AMBROSIA I'm tellin' ya! THANKS! |
| wineaux | Posted – 12/27/2007 11:51:31 AM | show profile Oh, that NYT eggnog recipe is positively SINFUL. I think I'll make it for New Year's Eve. I am having a dinner party, and still haven't figured out what I'll serve. I think I'm going to get a really beautiful piece of prime meat and make some sort of naughty port wine reduction, like pomegranite with truffle oil. Garlic mashed potatoes! For sure. I'm a mashed potato junky. Hmmmm.....now, what for a veggie side? Blackened brussels sprouts? I make these little tiny sweet potato puffs that I serve with creme fraiche and cavier. They are a pain in the tush to make but they are really delicious. I could post the recipe if anyone wants it. Chocolate pecan pie for dessert. I'm feeling traditional this year. Although, I would LOVE to get some really kick ass sushi for appetizers. |
| sue ellen mischke | Posted – 12/27/2007 10:01:27 PM | show profile i've never had egg nog. |
| mad fingers | Posted – 12/28/2007 12:04:45 AM | show profile potato latkes topped with sour cream, smoked salmon and fresh dill or chives. |
| keltoi2 | Posted – 12/28/2007 1:59:46 PM | show profile Never the nog, donna chang? Why ever not? |
| Mag Girl | Posted – 12/28/2007 3:46:12 PM | show profile I only had egg nog once until this year- when I had it, someone really flubbed it up, and I thought all egg nog was that disgusting. THis year I ventured to try it again and was pleasantly surprised! Once at a party, and it was fabulous. And then I bought some vanilla spice flavor at the grocery store made by the makers of Southern Comfort, and it was wonderful as well. If you don't want to make it yourself, I'd really recommend that brand - it's almost custardy tasting. |
| beenthere | Posted – 12/28/2007 5:38:10 PM | show profile Chocolate rum balls dipped in more chocolate coated with sparkly sugar sprinkles. O.M.G. Made some for a party and also as to give as gifts. For chocoholics they are to die for. |
| Printingman | Posted – 12/28/2007 9:47:10 PM | show profile | email poster Blinichki C Ikra (Buluga caviar with pancakes) We always buy a few ounces for C Novom Godom. Goes great with chilled Goose the Grey kind. C Novom Godom Shalsliya Zdroviya- Happy New Years from Moscow!! |
| Bleak Spouse | Posted – 12/28/2007 10:53:39 PM | show profile The egg nog ice cream at Franklin Fountain on Market Street in Philly is something special. |
| wineaux | Posted – 12/29/2007 4:38:35 PM | show profile Egg Nog ice cream! I won't be in Philly till Jan. I wonder if they will still have it? I'm making fresh pumkin ravioli w/ a sage beschamel sauce and peppercorns. And champagne w/ fresh pomegranite seeds in it. Bought a plethora of gorgeous cheeses and dried salami and beautiful breads and crackers too. I may make that NYT eggnog for dessert. I still haven't decided. There's a gorgeous bakery here in town that has so many beautiful things, too. |
| sue ellen mischke | Posted – 12/29/2007 9:28:30 PM | show profile Never the nog because I have a strange quirk: I can't drink things thicker than water. Have a hard time swallowing. Go ahead...make your sex jokes now... But seriously, I only drink water and maybe wine once a month. That's all... Plus...egg nog just sounds gross...no offense. |
| writesonwater | Posted – 12/29/2007 9:33:30 PM | show profile oh definitely post the recipe for little tiny sweet potato puffs! I have some tiny little locally grown potatoes = I'm thinking of boiling them up and making a potatoe salad with them whole. Fudge pecan pie is da best. I have a simple dip I make with plain yogurt, tomato pesto, chopped pecans -- I never make it the same way twice. We'll probably do that. Egg nog can be done well or not but you can't go wrong with the whippy NYT one. Those potato latkes sound amazing ... The Chocolate rum balls are sinful and wonderful == thanks for the reminder. That egg nog ice cream at Franklin Fountain on Market Street in Philly sounds divine. Pumpkin ravioli!! Yum ... Staying in for a family pokerfest. A friend of mine is starting a catering business and she's doing a ribs dinner for us == with pecan pie and sweet potato pie (homemade of course). Here in Texas, it's said that black=eyed peas and turnip greens -- served separately -- make the new year lucky, so I am obliging. |
| writesonwater | Posted – 12/29/2007 9:35:07 PM | show profile Donna Chang, you might like the whippy egg nogg -- you have to eat it with a spoon, it's like a frothy thing, not quite meringue-ish. |
| Astera | Posted – 12/29/2007 10:38:26 PM | show profile Onion-Sage Tartlets Here is a really good appetizer recipe for any type of party. However, you have to be willing to have your house smell like onions for a little while. 3 slices bacon, diced 4 medium yellow onions, sliced thin (I use a Cuisinart with a slicing blade, but a sharp knife and a steady hand will work. I tend to cut myself when working with knives, though.) 1 tsp. sugar 1/2 tsp. salt 3 tsp. balsamic vinegar 2 tsp. fresh sage, chopped freshly ground black pepper, to taste 1/4 cup heavy cream 1 egg 3-4 packages mini phyllo tart shells (15 shells per box--these can be a bit tricky to find. I originally found this recipe on Epicurious.com and it calls for you to make your own big tart shell and fill it, but I like the mini shells, and it cuts down on prep time to use the pre-baked, frozen ones. Look for them in the frozen desserts section of your supermarket.) Okay, so you cook the diced bacon in a big, deep pot until it's almost all crispy. (If you're a vegetarian, skip the bacon and just heat up some olive oil.) Add the sliced onions, sugar and salt, and cook the onions down for about 10 minutes. (You'll be surprised how fast they reduce.) Then add 2 Tbsp. balsamic vinegar ad keep cooking the onions until they turn nice and golden and soft. (This can take up to 45 minutes!) Heat oven to 350 degrees. Remove onions from heat, add the sage, black pepper, cream and egg and stir thoroughly. Fill each mini tart shell with some onion mixture, and bake for about 15 minutes. Serve hot or at room temperature. Yum, yum! You can also caramelize the onions a day or two ahead of time and keep them in the refrigerator. Then, when you're ready to bake the tarts, just add in the rest of the ingredients to the refrigerated onions. Everyone who has tasted these mini tarts loves them! ------ www.adventuresofastera.blogspot.com |
| writesonwater | Posted – 12/29/2007 11:30:10 PM | show profile Wow == those onion tarts sound incredible! |
