homemade eggnog is always best... when made with the freshest and highest quality ingredients
The picture above shows but one of the fun steps in making homemade eggnog! Here we are slowly pouring our Whiskey-Sherry-Armagnac-rum blend into our powdered sugar and egg yolk mixture. Yes, George Washington himself enjoyed a version of this recipe.
Here is our American Eggnog version of George Washington’s old time eggnog recipe, revised and updated to reflect current expectations.
Roger Freberg
One last thought, the fun thing about keeping it in the fridge for a few days prior to consumption is that you should taste it from time to see if any ‘improvement’ is needed. Not spicy enough… add something. Not sweet enough… add more powdered sugar and stir in!
a few additions to start George Washington's Eggnog
Not only was George Washington our first president, but he also passed down a variety of recipes that are part of his impressive legacy. He had an interesting recipe for beer, but my favorite was his most ‘powerful’ egg nog! It seemed to be a lot of nog and little else. His original recipe is incomplete — as seems to be the habit from the time — leaving out the most simple of ingredients : spices and eggs. In addition, not many recipes from that period discussed the HOWS of making this or that and left that for you. They either thought the process was obvious or thought too much conversation would let too many secrets loose! Sounds all too much like my grandmother.
Here’s what was written:
1/2 cup sherry
1 cup rum (from Jamaica in those days)
1 cup rye whiskey*
2 cups brandy
3/4 cup sugar
4 cups whole milk
4 cups cream (heavy whipping cream**)
* American whiskey’s popularity resulted from the British preventing rum from reaching their ungrateful colonies during the American Revolution. viva la revolution!
** today’s ‘cream’ is a very poor substitute for what was called ‘cream’ of even fifty years ago, so use heavy whipping cream.
Stay tuned and I will post a step-by-step recipe with pictures!
By the way, some positive trends around the corner: the ‘super sized’ portions of restaurantsare getting scaled back,you and I are more important to others than a professional food critic and greater effort and variety is being placed into special meals and the return of everyday comfort foods!
I had an opportunity to talk on a local radio show on holidays recipes. It was a call in show and it was nice to hear that folks were willing to discuss their family traditions and special recipes. I directed some people to this page so I thought I would post a link to where we place our favorite family recipes:
Well, a few days ago , I talked about a lovely marinade to soak a pint of strawberries to be used in what Karla called “Strawberry Pizza.”I hinted that the marinade would have some uses later on… and that it would ‘live again’ as a wonderful ‘drink.’
The only thought is to add something plus finely crushed ice to make it superb!
However, this is no ordinary alcoholic libation… it carries with it a serious ‘kick’ that surprised me. At first, I turned to Laura and queried whether or not the alcohol may have evaporated? She gave me this school marm look as if to say,” so, you think you will be able to walk after this?”
In any event, you definitely want to be wherever you intend to stay for the night before you enjoy this very special drink.
One of the interesting challenges of having your adult children all over the world is that you have to pick out the holiday decorations by yourself… and buy the mandatory Christmas Tree.
As is our habit each year, we find just the right tree!
Laura is working on the tree as we speak and I think I will put on the latest ‘Narnia” movie for backgound!
So as is my tradition, I will go sit in my chair and enjoy the festivities… hmmmm… I wonder if I should make some home made ‘egg nog’ this year? Why is the rum gone?… oh yeah… that’s why!
So , no matter what the future may bring, no matter what troubles and worries might be about you… enjoy this holiday season…
Karla came up with an interesting request a while back. She found a recipe for what was billed as a “Strawberry Pizza.” Since Karla is given to unusual requests , I wondered how small I could make it without having to actually… eat any.
After looking over the recipe, I realized that some changes we necessary: 1) Mace, Cinnamon and Cardamom and powdered sugar (rather than granulated in the original) for the crust, powdered sugar and white chocolate went into the cream cheese layer and the strawberries were made ala Romanoff with a Cassis glaze rather than a strawberry glaze.
Oh, maybe I overly customized this Chevy… but it worked out just fine!
