nog season is here!

Instead of writing about my terrible day, I would like to share with you that today egg nog season has officially begun! David and I just had a toast to the first glass of the season!


2 Responses to “nog season is here!”

  1. Nancy Borders-Wing Says:

    Emily,
    Do you have a good recipe for egg nog? Make sure you share it.
    Have a good fall/snowfall. The weather here is pretty up and down.
    I want summer to last.
    Peace to you and David.
    Nancy

  2. Buck Howe Says:

    Hi Emily,
    Your mother was asking about the recipe for Joe McFadden’s eggnog and I told her I had been his assistant enough times to know the secret-he didn’t really measure the alcohol that closely. He also made his eggnog uncooked figuring the alcohol would kill anything harmful. Nobody ever got sick.

    Joe’s Famous Lower Buckridge Eggnog

    (Note: recipe reduced from original to accommodate party of four)

    4 egg yolks
    1/3 cup sugar, plus 1 tablespoon
    1 pint light cream
    1 pint heavy cream
    4 ounces Jameson Irish Whiskey (more or less to taste)
    1 teaspoon freshly grated nutmeg
    ½ teaspoon of cinnamon
    4 egg whites

    In the bowl beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved.
    Add the cream, bourbon, cinnamon and nutmeg and stir to combine.
    Place the egg whites in the bowl and beat to soft peaks, then gradually beat in the 1 tablespoon of sugar and continue to beat until stiff peaks form.
    Whisk the egg whites into the egg/cream mixture.
    Chill and serve finished with a dollop of fresh whipped cream and fresh grated nutmeg on top.
    If your apprehensive about using raw eggs, I’ve seen cooked versions of eggnog where the cream was scalded and tempered into the egg mixture and then the mixture heated to 160-degrees then cooled.
    Enjoy the holidays
    Buck