I am Tom Freeland, a lawyer in Oxford, Mississippi. The picture in the header is my law office. I'm on Twitter as NMissC

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A Holiday Suggestion from the French 75 Bar at Arnauds

I made this recipe with Makers and Coirvoisier (didn’t have the Hennessy the recipe specifies and discovered it needed more like 10 oz of each than 8.  It makes a massive amount– like well over a gallon, and one would think serves well over the 8 specified, although I found it went really fast.

I made a double recipe for a friend’s Christmas party, and let me tell you:  This time of year, your fingers get cold separating 24 eggs.  I have used pastuerized eggs with good results, which you can do if either you or possible guests might worry about raw eggs (I don’t, but then I will eat raw oysters…).

Eggnogg

Ingredients
• 12 pasteurized eggs
• 1 cup plus 3 tbsp sugar
• 3 pints whole milk
• 3 cups heavy cream
• 6 oz Hennessy VS cognac
• 6 oz Maker’s Mark bourbon
• 5 tsp freshly grated nutmeg

Separate the eggs. Beat yolks with electric mixer for a minute or so until they lighten in color, then gradually add 1 cup sugar and beat until completely dissolved. Add milk, cream, cognac, bourbon, and nutmeg. Stir to combine. Beat egg whites in separate bowl until soft peaks form. With the mixer running, gradually add 3 tbsp of sugar and beat until peaks stiffen. Whisk beaten egg whites into mixture, and garnish with fresh nutmeg. Serves eight.

 h/t to New York Times Dining Blog for pointer to the recipe

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