Tuesday, December 16, 2008

Nogged Up

One of the interesting (and at time fun) things about marriage is the way in which you blend and synthesize family traditions -- bringing together his and hers, wedding them out, combining them, and adding your own. This is especially true during the holidays.

I grew up in a teetotaling family. My parents, especially my father, had strong aversions to alcohol. TFR, on the other hand, grew up in a family that drank, albeit in moderation. As I became an adult, on my own I developed a taste for (usually) moderate alcohol consumption. This time of year, I particularly developed a taste for spiked egg nog.

As luck would have it, TFR's family, specifically her mom, has a family recipe for home made egg nog. I'm sharing it with you now, although I HAVE modified it myself (remember the synthesis thing?) to reflect my preference for a blend of liquor -- her original called for all whiskey:


8 eggs
1/8 tsp. salt
1/2 cup whiskey (Bourbon, to be precise, though Jack Daniels would do as well. Avoid Scotch/Irish/Canadian whiskies)
1/4 cup brandy
1/4 cup spiced rum
1 1/4 cup sugar (divided)
4 cups heavy whipping cream
1/4 cup water

Separate eggs into whites and yolks.

Whip egg yolks with 3/4 cup sugar until light in color. Pour all the liquor over mixture and set aside.

Combine egg whites and salt, beat to a stiff peak.

Whip the cream.

Make a syrup of 1/2 cup sugar and 1/4 cup water. Cook to threading stage, pour hot syrup over the beaten egg whites to which salt has been added, folding carefully.

Fold yolks into the whites and then fold in whipped cream.

Garnish with nutmeg.

As it sits you will need to stir it a little. Keep cold.