{mosgoogle left}Eggnog is a traditional part of the holiday celebration. It is always available this time of year in our markets. Just be sure to buy pasteurized eggnog that has been heated to a high temperature, so there’s no chance of salmonella poisoning. Also, egg substitutes and the liquid whole eggs marketed as Simply Eggs can be used straight from the container for a safe eggnog.
Eggnog is one of the traditional drinks served at Christmastime, and usually with brandy, rum or whisky added. It is an American drink with English ancestors, and was originally used for medicinal purposes, mainly because of its alcohol content. The word “eggnog” is English in derivation. “Nog” is a shortened version of the word noggin, a small drinking vessel with an upright handle.
Should you have some eggnog left over after the holidays, which may be quite unlikely, serve these eggnog pancakes with a cranberry sauce.
EGGNOG PANCAKES:
2 cups of pancake mix
1 egg
1 1/2 cups of eggnog
1 1/2 teaspoons of vanilla
Pinch of nutmeg
Place the pancake mix in a bowl. In another bowl, whisk egg, eggnog, vanilla and nutmeg; stir into pancake mix just until moistened. Pour batter by one-third cupfuls onto a lightly greased hot griddle; turn when bubbles form on the top of the pancakes. Cook until second side is golden brown. Makes 12.
Serve with one can of whole-berry or jellied cranberry sauce.
Here’s another idea for breakfast:
EGGNOG BREAD PUDDING
1/2 cup of chopped walnuts or pecans
About two-thirds of a 1-pound baguette, cut into 3/4-inch-thick slices
1/3 cup of raisins
2 cups of eggnog
4 eggs
1/2 cup of sugar
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1/4 cup of dark rum or brandy
2 teaspoons of vanilla
In a skillet over medium heat, stir nuts occasionally until lightly browned, about 6 minutes. Pour from pan; let cool. Arrange bread slices slightly overlapping in a lightly buttered shallow baking dish. Sprinkle with nuts and raisins.
Beat eggnog with eggs, sugar, cinnamon, nutmeg, rum, and vanilla. Pour mixture evenly over bread; press bread into liquid to saturate. Cover; chill at least 1 or up to 4 hours.
Bake pudding in a preheated 350-degree oven until the center jiggles only slightly when dish is gently shaken and the top is golden brown, about 35 minutes. Spoon hot or warm into small bowls; top with this fruit topping:
FRUIT TOPPING
In a skillet, melt 1 tablespoon of butter over medium-high heat; add 2 large pears, cored and sliced, 2 large apples, cored and sliced, 1/4 cup of sugar and 2 tablespoons of lemon juice. Cook fruit, turning occasionally, until liquid evaporates and fruit is slightly browned, 10-15 minutes. Serves 8.
This makes a good holiday dessert when it is topped with a hard sauce. To make the sauce, beat together until fluffy 1/4 cup of butter, 1 1/2 cups of powdered sugar, 1/4 cup of eggnog, 1 tablespoon of brandy or dark rum, and 1 teaspoon of minced lemon peel.
Here is another holiday treat that is always good whether on the road or at home:
EGGNOG CAKE
1 pkg. of white cake mix (one that calls for 2 eggs and 1 1/3 cups of water)
2 egg whites
1/4 cup of butter, melted
1 1/2 cups of eggnog
1/2 teaspoon of nutmeg
1/2 teaspoon of rum
Combine the ingredients in a large mixing bowl. Beat for 4 minutes. Pour the batter into two greased and floured 9-inch round cake pans. Bake for about 30 minutes or until it tests done. Cool 5 minutes; turn out onto cooling racks. When the cake is completely cool, spread eggnog filling between the layers. To make the filling, combine 3 tablespoons of cornstarch with a little eggnog and blend until smooth. Then, blend in almost 1/2 cup of eggnog and cook over boiling water, stirring frequently, until thick and bubbly. Add rum and cool.
Frost with your favorite white frosting, coat with flaked coconut and decorate with red and green cherries.
No other beverage is quite so right for the holiday season as eggnog. It looks beautiful, tastes wonderful, and couldn’t be easier for the host and hostess—just open a carton and pour. The classic garnish for eggnog is simply a sprinkling of nutmeg. Some add curls of shaved chocolate or sweetened whipped cream.
When friends and family gather together, whether it is before a cozy fireplace or a roaring campfire, sipping eggnog is always a warm and festive part of the holiday season.
HINT OF THE MONTH: It is important to keep the eggnog icy cold. And if you have any left over, it freezes beautifully right in the carton, but do make sure that there is some empty space at the top of each carton for expansion during freezing.
Marian Platt is a food writer and author who lives in Sequim, Washington.
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