Friday, December 16, 2005

Egg Nog

12 eggs, separated
1/4/ to 1 cup powdered sugar
1 1/2 c Captain Morgan's Spiced Rum
1/2 cup brandy --or more Captain Morgan's
6 cup milk
1 cups heavy cream
Nutmeg and cinnamon

Beat the egg yolks with the sugar and beat them until they are thick and lemon-coloured (about fifteen minutes).
Add alcohol, one tablespoon at a time, to mixture. Make sure the alcohol is good by tasting. Ummmm. Cover and chill.
In the meantime, chill a 5-6 quart punch bowl. About twenty minutes before you will be serving your egg nog, stir together the yolk mixture, milk, and spices to taste in the bowl. In a smaller bowl whip the cream until stiff peaks form. Using a whisk, stir whipped cream, and yolk mixture just until blended. Serve cold.

I forget what I did with the egg whites -- I think I made divinity?


12 cups granulated sugar
3 cups light (not dark) corn syrup
3 cups water
1 tsp salt
12 egg whites (room temperature)
3 cup pecans, dry roasted and chopped
3 tsp vanilla

Combine sugar, corn syrup, water, and salt over the stove and cook and stir constantly over medium heat until mixture starts to boil. Cook until mixture forms soft ball when tested in cold water. Meanwhile, beat the eggs whites until stiff. Then pour 1/2 cup of syrup over whites, beating as fast as you can. Drizzle it onto the egg white, don't dump it all in at one whack.
Continue to cook remaining syrup while beating egg whites, until syrup reaches the light crack stage when dropped in cold water (this will happen quickly). Pour remaining syrup over egg white mixture, beating all the while. Continue beating until candy begins to hold its shape. Stir in vanilla and nuts. Drop by teaspoonsful onto waxed paper.
Makes 150 pieces.

No comments: