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 Post subject: Egg Nog, anyone?
PostPosted: Wed Dec 19, 2007 5:03 pm 
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I love Eggnog, especially hot with Captain Morgan's Spiced Rum! Yum!

Please share your recipes for this.

Happy Holidays,
Vicki

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 Post subject:
PostPosted: Thu Dec 20, 2007 3:00 am 
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Location: London, Ontario
False start sorry!

I've got a really great egg nog recipe - I just gotta find it!

Give me another day or two, I realized it was M.I.A. last week - I need to dig it out for a party on Sunday -- I'll find and share it with you when I do!

The part I remember though: needs LOTS OF RUM to kill anything bad in the raw eggs!!! Consenting adults only!!

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 Post subject:
PostPosted: Thu Dec 20, 2007 3:01 pm 
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Location: Halifax, NS Canada
We are having an annual "Egg Nog Jog" or "fog" as I like to call it, today at my office. I've been sitting beside a quart of spiced rum for two days and trying to be such a good girl....I anticipate that I will be unable to resist temptation around 3:30 this afternoon!! :) :) :) :)


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 Post subject: the real thing
PostPosted: Fri Dec 21, 2007 4:37 am 
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Location: London, Ontario
Okay, I couldn't find my copy of the recipe so I had to call my dad.

I hope you're sitting down:

doz eggs
40+- oz of rum/rye/irish whiskey/brandy(name your poison)
litre of cream (or some mix of milk and whipping cream)
about 1 pound of confectioner's sugar
nutmeg

1) separate the eggs.

2) beat the yolks for a moment then start to and add the sugar. As the mix becomes too stiff add some of the spirits and continue.

3) cover and refridgerate for about three hours.

4) after it's chilled beat the whites till stiff and set aside.

5) slowly alternate adding spirits and cream.

6) gently fold in whites (might not want to use all of them).

7) Garnish with freshly ground nutmeg.

8) Enjoy responsibly!

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 Post subject:
PostPosted: Fri Dec 21, 2007 2:28 pm 
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Location: London, Ontario
oh yeah,

I always warn people that it contains raw eggs.

And because of that it is highly, HIGHLY PERISHABLE! This item cannot be stored!

Enjoy it fresh made and chuck whatever is left over!

A great treat that tastes nothing like the store bought variety! Cheers :D

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 Post subject:
PostPosted: Fri Dec 21, 2007 10:26 pm 
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Location: Halifax, NS Canada
I'm sensing Chris, that there is simply no "calorie-reduced, cholesterol-free" version of this.

Oh, who cares? It's the holidays.

Merry Christmas and Happy Holidays to everyone!!!!


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 Post subject:
PostPosted: Fri Dec 21, 2007 11:08 pm 
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Thank you, Chris! Now, I can probably heat it and then add the egg whites. Will play with that recipe.

....and, nope, gotta have the calories for the great taste.

Have you guys tried the Starbuck Eggnog Latte. You have to ask for all eggnog. It's the bomb. I don't like their regular coffee but love the Eggnog Latte, Peppermint Mocha, Gingerbread Latte, Spiced Cider....and the frappaccinos in the summer.

Too bad they only do the specialty drinks for such a short time, my favorites are from Thanksgiving until right after Christmas.

Have a great holiday, Mary and all of you.

Regards,
Vicki

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 Post subject:
PostPosted: Thu Dec 27, 2007 3:30 pm 
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This eggnog recipe looked good too:

Aunt Kat's Creamy Eggnog Southern Living, DECEMBER 2001

1 quart milk
12 eggs
1/4 teaspoon salt
1 1/2 cups sugar
3/4 cup to 1 1/2 cups bourbon*
1 tablespoon vanilla extract
1/2 teaspoon ground nutmeg, divided
1 quart whipping cream

Heat milk in a large saucepan over medium heat. (Do not boil.)

Beat eggs and salt at medium speed with an electric mixer until thick and pale; gradually add sugar, beating well. Gradually stir about one-fourth of hot milk into egg mixture; add to remaining hot milk, stirring constantly.
Cook over medium-low heat, stirring constantly, 25 to 30 minutes or until milk mixture thickens and reaches 160°.

Stir in bourbon, vanilla, and 1/4 teaspoon nutmeg. Remove from heat, and cool. Cover and chill up to 2 days.

Beat whipping cream at medium speed with an electric mixer until soft peaks form. Fold whipped cream into milk mixture.

Sprinkle with remaining 1/4 teaspoon nutmeg before serving.

*1 1/2 to 2 cups milk may be substituted for bourbon.
Yield: Makes 3 quarts

Eggnog at New Years. Yum!

Vicki

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 Post subject:
PostPosted: Thu Dec 27, 2007 3:51 pm 
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Location: London, Ontario
What, only a cup and a half of bourbon??? :lol: :lol: :lol:

Seriously, that sounds really good - I'll try it for new years and add it to my notebook!

Thanks 8)

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