Eggnog (via NPR)
Tuesday, December 30th, 2008 | 2 Comments
Dr. Rebecca Lancefield’s Eggnog Recipe
1 dozen eggs
1 quart heavy cream
1 quart light cream
1 pint bourbon
1 quart rum
nutmeg
sugar to taste (1/2 – 3/4 lb)
Beat eggs, add bourbon and rum slowly with stirring to prevent precipitation of egg proteins. Beat heavy cream separately until it peaks and add to the egg/bourbon/rum mix.
Add the light cream with stirring. Add the sugar to taste with mixing (1 pound/batch), then add nutmeg to taste.
Leave standing at least overnight with lid slightly ajar in refrigerator. Serve after 2-3 weeks in the cold.
I looked up the Spanish foie gras – Pateria de Souza – and the key element is that he takes advantage of the migration of the birds – they naturally fatten themselves up before flying, which he encourages and makes easy for them – so his output is seasonal, as the birds migrate between December and February. So now’s the time! It’s cool, taking advantage of the natural process.
Hey Laura! How are you? Isn’t it great the way the Spanish guy does things? I saw a video of an interview with him. I really liked the way he presented things. I think he was featured on one of the TED talks as well.