Tag Archives: eggnog

Holiday Eggnog

1 Reply

Holiday Eggnog

6 eggs separated
1 pin brandy or whiskey
1/3 cup dark rum
1 pint chilled milk
3/4 cup sugar
1 pint chilled heavy cream whipped
Nutmeg

Beat egg yolks until thick. Slowly add and beat in brandy and rum. Stir in milk. Whip egg whites until very foamy. Gradually add and beat in sugar; beat just until egg whites form soft, shiny peaks. Fold egg whites into brandy mixture; fold in cream. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Golden Eggnog

6 eggs, separated
3/4 cup sugar
1 quart chilled milk
1 tablespoon vanilla
1 pint chilled heavy cream, whipped
Nutmeg

Whip egg whites until very foamy. Gradually add and beat in sugar. Beat just until egg whites form soft, shiny peaks. Beat egg yolks until thick. Fold in egg whites. Slowly stir in milk and vanilla. Fold cream into egg mixture. Chill. Serve in a chilled bowl; sprinkle with nutmeg. Makes about 24 servings.

Published by -COOKINDEX_ Division of H.S. Stuttman Co., Inc. New York. ©Copyright 1958 Tested Recipe Instituted, Inc., New York.

Eggnog & Shrimp Christmas Tree

3 pounds shrimp
2 quarts boiling water
1/2 cup salt
2 lemons, sliced
4 large bunches curly endive
1 Styrofoam cone (2 1/2 feet high)^*
1 Styrofoam square (12″ x 12″ x 1″)^*
Cocktail sauce (below)

Place unshelled shrimp in large kettle of boiling water; add salt and lemon slices; cover and cook over low heat 4-5 minutes or until shrimp are pink and tender; do not overcook or shrimp will be tough.

Drain and peel, leaving on last section and tail; devein. Place in bowl and refrigerate, covered, until needed.

Separate endive leaves and rinse well under cold water; drain and chill in plastic bags with paper towels to absorb moisture.

^*Prepare Christmas Tree base: Place Styrofoam cone in center of Styrofoam square and trace with pencil; cut out circle and lodge cone firmly in square.

Cover base and cone with curly endive leaves, overlapping leaves to resemble evergreen leaves, and fastening leaves to Styrofoam with toothpicks. (Work from bottom to top.)

Decorate tree with shrimp, attaching to the Styrofoam with toothpicks and arranging them in spiral manner; if desired, decorate tree with additional nibblers (olives, pimiento stars, cherry tomatoes, radish roses) and top tree with red ribbon. Serve with Cocktail Sauce.

Cocktail Sauce: Mix 1/2 cup prepared horseradish with 2 cups chili sauce; for creamy cocktail sauce, fold in 1/2 cup mayonnaise.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

Eggnog and Holiday Raisin Cake

1 1/4 cups shortening
1 1/4 cups honey
6 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
2 cups mixed diced candied fruits
2 cups candied pineapple pieces
2 cups raisins
2 cups golden raisins
1 cup halved candied cherries
2 cups broken pecans
1/4 cup dark rum
1/4 cup brandy

Preheat oven to 250F. Place shortening and honey in mixing bowl and beat until creamy; beat eggs well and add to mixture; mix flour, baking powder, salt and spices; add to mixture and beat vigorously to mix thoroughly.

Blend in fruits, nuts, and liquors. Line 10-inch tube pan with 2 thickness greased heavy brown paper. Pour batter into tube pan and place in shallow pan of water.

Bake in bottom half of oven 4 1/2 hours or until cake tester inserted in center comes out clean.

Yield: 36 thin slices.

Copyright© 1977 by Random House, Inc. All rights reserved. Printed in U.S.A.

%d bloggers like this: