The Cellar - Egg Nog

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- - Egg Nog (http://cellar.org/showthread.php?t=24196)

Is this an American thang?

Always used to have egg-nog at Christmas when I was a kid.

Except the egg-nog for the kids did not include that "special ingredient"

With that many eggs?
I'd say it's pretty much an American thing.

Not to contradict you, Dana.
But I can't imagine any British family in the 70s sparing 6 eggs for a drink!
I assume your Mum worked to a different recipe at least....

I suspect it would have been a different recipe (probably involving advocaat) and likely much fewer eggs. That said, i think even a British family in the late 70s could have sprung for a couple dozen eggs for christmas :p

I just remember my Mum's reaction to my best friend's Mum's recipe chocolate roulade that used 4 eggs... It was like it required unicorn horns or something.

We had Advocaat every Christmas though :)
No doubt more expensive than eggs, but with the added benefit of getting you tipsy for the price.

Yeah. I'm thinking that in the UK "eggnog" meant "Advocaat" (funny, foreign sounding word).
I tried the recipe (well, a third of it) and it's awf'y sweet. I'll manage to finish it, but it won't be replacing the Electric Screwdriver with my Christmas breakfast :3eye:!

Dutch word.
Me being an expert now and all.

With rye whiskey, please.

We never made it, bought half gallons from the milkman, later the grocery store. Non-alcoholic, to add our personal choice, although more recently I've seen it pre-boozed.

It would appear between Halloween and Thanksgiving, and disappear after New Years. Spotting it would be like the first Robin of Winter. :haha:

Quote:

Originally Posted by DanaC (Post 700723)

Always used to have egg-nog at Christmas when I was a kid.

u wer weird.

It's an American thing.

Used to have it at the Boxing Day Christmas party at nan's house.

We called it egg-nog. As I recall it was mostly advocaat.

One opinion.

Quote:

It all began in England, where eggnog was the trademark drink of the upper class. "You have to remember, the average Londoner rarely saw a glass of milk," says author/historian James Humes (July 1997, "To Humes It May Concern"), former speech writer and adviser to four presidents. "There was no refrigeration, and the farms belonged to the big estates. Those who could get milk and eggs to make eggnog mixed it with brandy or Madeira or even sherry." But it became most popular in America, where farms and dairy products were plentiful, as was rum. Rum came to these shores via the Triangular Trade from the Caribbean; thus it was far more affordable than the heavily taxed brandy or other European spirits that it replaced at our forefather's holiday revels."

An English creation, it descended from a hot British drink called posset, which consists of eggs, milk, and ale or wine. The recipe for eggnog (eggs beaten with sugar, milk or cream, and some kind of spirit) has traveled well, adapting to local tastes wherever it has landed. In the American South, bourbon replaced ale (though nog, the British slang for strong ale, stuck). Rich, strong eggnog — the richer and stronger, the better — is no stranger to holiday celebrations in New Orleans, and at this time of year the drink takes its place alongside syllabubs on the traditional southern table. (Syllabub is a less potent mixture than eggnog but just as rich. Made with milk, sugar and wine, it straddles the line between drink and liquid dessert.)

Another.

Quote:

The earliest eggnog recipe I’ve uncovered was a first century egg sponge published and copyrighted by the Archaeological Institute of America in 2001.

Mix together the following:
3 eggs
1 1/8 cup milk
1 oz olive oil
Put a little olive oil into a shallow pan and bring it to a boil. Pour in egg mixture. When the mixture is done on one side, turn it out onto a serving dish and then coat it with honey and cracked pepper.

This recipe is based on the work of author Edith Evans of the Glamorgan-Gwent Archaeological Trust who wrote of Roman cookery ("Dining with the Ancients," pp. 54-61). In her article, Evans used the recipes of the famous Roman chef and author Apicius. Even this recipe has been “slightly revised” by the editors of the Archeological Institute of America.

God I could just drink a posset.

Eggnog lattes mmm

Or just straight up hot nog with nutmeg and spirits. mmm

We buy the eggnog in the can. Add some nutmeg and usually rum to spice it up like sky suggested.

Are they allowed to sell raw eggs as a drink in the US?
I seem to remember some of our cheeses can't be sold over there because they're not pasteurised - I'd have thought raw eggs were more dangerous...?

No, commercial versions are pasteurized.
Cheese from unpasteurized milk was verboten a few years ago. But the artisan cheese makers have been chipping away at that, so now it can be sold if it's clearly labeled. But most supermarkets don't want the hassle or liability, so they avoid it.

Quote:

Originally Posted by xoxoxoBruce (Post 700939)

I saw some unpasteurized cheese for the fist time this week at Fresh Market.

Pete made quite a pile of unpasteurized cheese this weekend.

Did you cut the cheese?

Actually, Pete cut the cheese.

Quote:

rye whisky, rye whisky, rye whisky I cry

if I don't get rye whisky, I think I may die

Can anyone identify this?