Wayne Boatwright
Beat the egg whites quite stiff before folding. Also whip the cream before folding it in.
The best eggnog I've ever had was years ago, made by my sister-in-law from a NY Times cookbook recipe, before the days of salmonella scares. It was so thick you could stand a spoon in it.
Tasty Tempura TipsI just did my first tempura batch ever tonight. It was perfect. Here is what I learned: - a 450 degree candy thermometer + a 5-qt pot are just as good as my Roto Deep Fryer...
I just found this in my NYT cookbook:
Eggnog (about 40 punch cup servings)
12 eggs, separated 1 c granulated sugar 1 c bourbon 1 c cognac 1-2 tsp salt 3 pints (6 cups) heavy cream grated nutmeg
With an electric mixer, beat the egg yolks with the sugar until thick and lemon colored. Slowly add bourbon and cognac while beating at low speed. Chill several hours.
Add salt to the egg whites and beat until almost stiff, or until they form peaks that bend slightly. Whip the cream until stiff. Fold whipped cream into the yolk mixture, then fold in beaten whites. Chill one hour.
When ready to serve, sprinkle top with freshly grated nutmeg. Serve in punch cups with small spoons. If a thinner eggnog is desired, add one or two cups of milk to the yolk mixture.
gloria p
