Who really popularized Egg Nog in America? Our Egg Nog is distinctively American ... because we take the best ideas from everywhere!
If you look into how and where and why egg nog was developed you will be very disappointed because everyone claims to have had something similar. It reminds me of how the Sumerians claim to have invented Baklava… but crushed nuts, honey and flat bread aint a good substitute.
So, let’s just say that our American Egg Nog is distinctively different with its range of ingredients, long list of spices and multiple alcoholic beverages!
Very American Rye Whiskey, French Armagnac (Brandy), Sherry from Spain, Jamaican Rum
In the old days, most desserts contained one spice, usually a reflection of frugal times. Apple Pies were seasoned with cinnamon alone (or all spice), gingerbread had ginger and eggnog was a nutmeg flavored beverage; but this has all changed. It’s hard to buy a commercial brand of eggnog today that doesn’t contain at least three spices.
I like to blend spices ahead of time and save them for when they are needed... as with the Apple Pie seasonings above.
So, is it getting a little chilly yet? It is definitely approaching egg nog weather which usually starts around Thanksgiving!
When the weather turns a little cooler, you'll remember why you have an oven! Above are a few delightful things to make this season: a Beef Wellington, Turducken ( and all the various combinations), Key Lime Pie, Chocolate Pie, Cherry Pie and George Washington's Egg Nog if you dare!
With Thanksgiving and Christmas, I will definitely be making one of those glorious bird-within-a-bird meals and to make it special… I have ordered a simply largest bird I can find! Looking at the Turkey above, it looks for all the world like a turkey that has been tied up a bit; however, with the exception of the legs and wings, there are no bones in this turkey. This is a Turducken!
Turduckens have been a yea old favorite for a long time. For hundreds of years meals of birds within birds have been served. The key for me is to de-bone them and remove all the skin but the outer turkey! The trick is to start assembling with the largest bird and add each bird until you get to the smallest while not forgetting to add the appropriate stuffing at each layer. Laura likes to refer to my effort as a fancy ‘meat roll’, but I think it is delicious every time! It also has a habit of attracting my daughters from wherever far flung environment they may be… which is nice.
Here’s the basic composition:
Turkey – corn bread
Goose – chestnut stuffing
Chicken – mushrooms and saffron white rice
Pheasant – cashew stuffing
Duck – wild rice
Besides a Turducken, I have a prime rib aging right now, a whole leg of lamb ( I have some Greek tenderizing ideas for this), hams and , of course, there will be dessert. Desserts are usually special in most families and so it is with us. Pumpkin pie is a staple and Christmas Cookies are varied… but we always find a time for George Washington’s Egg nog!
Stating thinking and planning, because August heat doesn’t last forever!
Fans of the 'Count of Monte Cristo will recognize this scene, although the words were changed... slightly! 😉
What I love the most is bread, eggs, spices, cream and berries. I am very fond of GEORGE WASHINGTON’S eggnog with some minor tweaks, french toast and bread pudding… so why not combine how I do these things and see what happens. What happens is delicious!
Yummy! Covered with glazed nuts, roasted sesame seeds and a sauce that would make George washington proud -- including Sherry, Rye whisky, Armagnac and Rum!
