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13 Comments
Mercedes N.
December 28, 2016
I use 8 eggs.
1/2 lb powdered or granulated sugar, but I always use powdered
1 pint whipping cream, I whip it not too stiff but I think you can add it without whipping it
1 quart of milk
Liquor
Ground nutmeg dashed on top of each serving
I separate the yolks from the whites and beat the whites not too stiff and I add the sugar to the whites
Then I beat the whipping cream and add the beaten yolks to it and add the milk and fold in the whites.
I use a very large bowl to combine everything in, then I pour it into my Santa Pitcher and serve it in Santa mugs with a dash of nutmeg on top and if you want liquor then I let the individual add brandy to their desired amount and leave the rest for the children to enjoy it without the liquor of course.
It separates quickly so I'm giving it a good stir periodically to keep it combined.
My mother got the recipe from a customer of hers at my father's grocery store back in the 1940's and it's been a staple for us at Christmas time.
Honestly, my mother's hand written notes say to beat the egg whites and yolks separately and add the sugar to the beaten whites then combine the beaten yolks and blend gently then stir in desired amount of liquor (Rum, Brandy or Bourbon whiskey) and add 1 pint of whipping cream and 1 quart of milk and mix in the egg mixtures all together. Chill in refrigerator and serve with nutmeg on top.
1/2 lb powdered or granulated sugar, but I always use powdered
1 pint whipping cream, I whip it not too stiff but I think you can add it without whipping it
1 quart of milk
Liquor
Ground nutmeg dashed on top of each serving
I separate the yolks from the whites and beat the whites not too stiff and I add the sugar to the whites
Then I beat the whipping cream and add the beaten yolks to it and add the milk and fold in the whites.
I use a very large bowl to combine everything in, then I pour it into my Santa Pitcher and serve it in Santa mugs with a dash of nutmeg on top and if you want liquor then I let the individual add brandy to their desired amount and leave the rest for the children to enjoy it without the liquor of course.
It separates quickly so I'm giving it a good stir periodically to keep it combined.
My mother got the recipe from a customer of hers at my father's grocery store back in the 1940's and it's been a staple for us at Christmas time.
Honestly, my mother's hand written notes say to beat the egg whites and yolks separately and add the sugar to the beaten whites then combine the beaten yolks and blend gently then stir in desired amount of liquor (Rum, Brandy or Bourbon whiskey) and add 1 pint of whipping cream and 1 quart of milk and mix in the egg mixtures all together. Chill in refrigerator and serve with nutmeg on top.
mary
December 26, 2016
wow! first of all, can we move back to the eggnog recipe? please? second, I envy the chef's ability to save the nog from one year to the next, using it as a "mother." I tried that myself a few years back; however, living in the Pacific Northwest and having been victimized by one too many wind storms with subsequent power outages, I found it best to start from scratch each year.
Dayn R.
December 25, 2016
Wow! Eggs, booze = nog. Article/writing about nog = political whining. I often find it funny that people tend to *have* to read into things, whether overt or not, for most times their own sake and ego.
That being said, the article was nicely written, perfectly timed, wholly appropriate and the author's comments are just, well, that. Hers.
That being said, loved the article, will try the recipes and will continue to read and recommend Food52.
Now that I think about it... Food and food-related stuff tends to cause more conflict as it does comfort - yay food(s)!
That being said, the article was nicely written, perfectly timed, wholly appropriate and the author's comments are just, well, that. Hers.
That being said, loved the article, will try the recipes and will continue to read and recommend Food52.
Now that I think about it... Food and food-related stuff tends to cause more conflict as it does comfort - yay food(s)!
Renie
December 25, 2016
I was looking forward to comments on the eggnog recipe, do I suddenly have the wrong site?
Willisue
December 25, 2016
Food blog--political commentary. I don't think so. Editors, where are you?
Kathy
December 25, 2016
Amazingly, so many people decided that the last comment was strictly a denouncement of just the upcoming year when, in fact, it is clearly stated that the past year was also difficult. I think the writer very cleverly left it open to interpretation. Maybe it shows more about the reader than the writer...
Kt4
December 25, 2016
I completely concur Kathy. When I think about the year we had, I don't just think about debates & elections. I think about deaths of military members, cops, civilians, twisted media reports, & so many people who lost friendships due to the sudden intolerance of political views. When I wonder about the coming year, I wonder how much worse things will become before they get better. The comments below just cement my concerns.
Gary F.
December 25, 2016
It is true that this has been a very tough year, made a bit disgraceful at the last minute by the president's decision to betray our most steadfast democratic ally, Israel. But we can all look forward to the return of America-the-normal starting on January 20th at 12 noon! That is, at least, something to be thankful for---the promise of a far more hopeful, less contentious, and utterly less ideologically extreme, string of Christmases and New Years!
mary M.
December 23, 2016
Aaah, great article until I got to the last sentence, you just couldn't resist it? Sad, really, kind of pathetic for a foodie website.
Moshee
December 23, 2016
Last sentence was not only perfectly acceptable, but required, given the title of the post.
mary M.
December 23, 2016
I totally disagree. The title insinuates nothing. "Appropriate", in my mind, was nothing partisan, at all, and could easily be referring to "appropriate etiquette" or "appropriate to our current president's tastes". The last sentence, was nothing but, and was completely unnecessary to complete the article.
DaveInCO
December 23, 2016
I'm with you, mary moon. Seemed unnecessarily prickly to end the article that way. But Sarah seems to enjoy her little asides like that. Read the narrative for the Malva pudding recipe. She implies that some might not want to try the recipe just because henry Kissinger liked it. But her writing is otherwise so good that it is easy to ignore those silly asides. Usually.
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