EGGNOG
For a drink with holiday spirit, make a batch of Alton Brown's Eggnog from Good Eats on Food Network.
Provided by Alton Brown
Categories dessert
Time 15m
Yield 6 to 7 cups
Number Of Ingredients 7
Steps:
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
- Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
- Whisk the egg whites into the mixture. Chill and serve.
- Cook's Note: For cooked eggnog, follow procedure below.
- In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
- In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
- In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
PUMPKIN - EGGNOG PIE
I love making this pie for the holidays. No one in my family likes Eggnog except me so this is one way to use it up. I use low-fat eggnog to keep the calories down.
Provided by Audrey M
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- In a medium bowl, beat pumpkin, eggs, sugar, spices, and salt until smooth.
- Slowly stir in eggnog.
- Pour into crust; bake 15 minutes.
- Refduce heat to 350 degrees.
- Bake 35 to 40 minutes longer or until a knife inserted in center comes out clean.
- Cool; cover and store in refrigerator.
Nutrition Facts : Calories 258.2, Fat 10.1, SaturatedFat 4.2, Cholesterol 81, Sodium 291.3, Carbohydrate 38.5, Fiber 0.6, Sugar 25.9, Protein 4.7
CEL'S EGGNOG PIE
This recipe was from my mother-in-law. It's a must every holiday season and my husband's favorite pie. You can substitute rum extract for the rum if you wish. Prep time includes chilling time.
Provided by lazyme
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Mix gelatin, sugar, salt and eggnog. Warm over low heat until gelatin is dissolved.
- Chill mixture. Fold in whipping cream, rum, and vanilla.
- Pour into baked pie shell.
- Garnish with nuts, red and green cherries.
Nutrition Facts : Calories 336.3, Fat 23.5, SaturatedFat 11.6, Cholesterol 78.2, Sodium 242, Carbohydrate 26.5, Fiber 0.4, Sugar 11.8, Protein 5.2
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- Preheat the oven to 400°. With a mixer, cream the butter and sugar together. Add the eggs and mix well. Add the eggnog, flour, vanilla, salt, and nutmeg. Mix well.
- Pour into the unbaked pie crust. Place in the oven and immediately turn the heat down to 350°. Bake for 45 to 55 minutes, or until the pie is just set (but still has a little jiggle to it) and golden brown. Cool completely and sprinkle with powdered sugar, if desired. Cool completely before storing in the refrigerator.
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