Southern Comfort Eggnog Recipe Recipes Recipe For Chicken

VANILLA SPICE EGGNOG RECIPE

Steps:

• Separate the eggs and put the yolks into a large bowl.
• Set aside the whites to be used later.
• Beat the eggs (stand mixer or hand-held) until they have lightened in color.
• Very gradually, add in 1/3 cup sugar.
• Continue beating until all the sugar has completely dissolved.
• Little by little, add in the milk, cream, Southern Comfort (or spiced bourbon or spiced rum), vanilla bean seeds, nutmeg, and cinnamon.
• After all ingredients have been well combined, beat for an extra minute.
• Rinse the beaters so you can use them again for the egg whites.
• In a separate bowl, beat the egg whites until stiff peaks form.
• Continue beating while you gradually add in the tablespoon sugar.
• Again using patience (and a whisk!), gradually whisk the peaky egg whites into your eggnog mixture.
• Refrigerate for a couple of hours.
• Stir just before serving (to re-combine the ingredients because they will separate a little while chilling).

COMFORTABLE EGGNOG

Steps:

• Combine chilled ingredients in a shaker (no ice). Shake well.
• Strain into a chilled martini glass.
• Top with a dollop of whipped cream and dust with nutmeg.

EGGNOG FRIED CHICKEN

Steps:

• Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
• Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
• Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Place fried chicken on cooling racks to drain over a baking sheet.

KIM'S EGGNOG CHEESECAKE

Steps:

• Lightly grease a 9-inch springform pan. Combine the graham cracker crumbs, 3 tablespoons white sugar, and butter in a bowl and mix until evenly moistened; press into the bottom of the prepared pan.
• Cream together the cream cheese and 1 cup sugar using an electric mixer. Add the flour and beat until smooth. Mix in the eggs with the mixer switched to low. Pour in the eggnog and vanilla; continue beating until just blended. Stop the mixer and scrape the bottom of the bowl occasionally. Pour the mixture over the crust.
• Fill a shallow dish with some hot water and place on bottom rack of the oven. Put cheesecake on the middle rack of the oven. Turn oven heat to 200 degrees F (95 degrees C). Do not preheat oven.
• Bake the cheesecake until the center is set, about 3 hours 15 minutes. Turn oven off. Allow cheesecake to cool in the oven, about 3 hours. Chill in refrigerator overnight.