Friday, November 30, 2007

Friday food. (and drink.)

Fresh grated nutmeg.

It, like fresh pumpkin, is an entirely different entity from the sad old stale powder in a jar.
A sprinkling or two livens up almost anything, from a cup of coffee to mac and cheese.
And it's essential to the very festive but often shunned holiday beverage - eggnog. I know people
are all weird these days about eggs and salmonella, but if you use fresh, free-range, organic eggs,
the risk is practically nonexistent. And while this recipe isn't exactly calorie conscious,
a) it's the holidays, b) it's easy to make and c) it's delicious - make a batch and invite a bunch
of friends over to make cards, or cookies, or decorate the tree.

Christmas Eggnog

6 organic eggs, separated
1/3 cup sugar
1 cup best quality bourbon (I love Baker's)

3 cups organic milk (please don't use skim - at least 2%)
1 teaspoon fresh grated nutmeg
1/2 cup organic heavy cream

With a standing mixer, beat the egg yolks at low speed until just blended. Add sugar, and beat at high speed
for around 10 minutes, until thick and pale. Return the mixer to low and add bourbon, a little at a time, until
thoroughly incorporated. Transfer to a punch bowl, then cover and refrigerate. Twenty or thirty minutes before
serving, stir the mixture, then fold in the milk and the nutmeg. With standing mixer, beat egg whites at a high
speed until peaks form. In a clean mixer bowl (or with a hand mixer), beat the heavy cream until peaks form.
Gently fold the egg whites and cream into the eggnog. See? Not hard. And so good. When you're serving it,
grate a little fresh nutmeg over each cup - enjoy!