Eggnog

From Simply Recipes

We grew up with eggnog, the kind you buy in a carton, and every Christmas holiday we kids drank up as much of it as we could. I didn't even know that eggnog was a "spiked" drink until well into my adult years. So this recipe is only lightly spiked; feel free to increase the rum and bourbon to your heart's delight, or omit altogether if it's for the kids. Is eggnog part of your family holiday tradition? If so, how do you like it - spiked or virgin? with whipped egg whites or without?

Ingredients

4 egg yolks
1/2 cup sugar
2 cups milk
2 whole cloves
Pinch of cinnamon
1 cup cream
1 teaspoon freshly grated nutmeg
1 teaspoon vanilla extract
2 Tbsp each of bourbon and rum or brandy, or to taste (can omit for kid-friendly eggnog)
*4 egg whites (optional)

Method

1 In a large bowl, beat egg yolks until they become lighter in color (can whisk by hand or use a mixer for this). Slowly beat in the sugar, whisking until fluffy.

2 Combine the milk, cinnamon, and cloves in a thick-bottomed saucepan. Slowly heat mixture on medium heat until it is steaming hot, but not boiling.

3 Temper the eggs by slowly adding half of the hot milk mixture into the eggs, whisking constantly while you add the hot mixture. Pour the mixture back into the saucepan.

4 Cook on medium heat, stirring constantly with a wooden spoon, until it begins to thicken slightly, and coats the back of the spoon. It helps to have a candy thermometer, but not necessary; if you have one, cook until the mixture reaches 160°F. Do not allow the mixture to boil, or it will curdle. (If the mixture does curdle you may be able to save it by running it through a blender.) Remove from heat and stir in the cream. Strain the mixture through a mesh strainer to remove the cloves. Let cool for one hour.

5 Mix in vanilla extract, nutmeg, and bourbon/rum and brandy (feel free to omit for kid-friendly eggnog). Chill.

Optional: Beat egg whites until they reach soft peaks. Add a teaspoon of sugar and continue to beat until they reach stiff peaks. Gently fold into eggnog.

Makes 1 quart. Serves 4-6.

Christmas cardamom bread

Our family has a tradition of making cardamom bread every Christmas, and I spent a few Decembers trying out different recipes. I'm quite happy with this recipe, although next time I would add more cardamom.

This is my version of a challah recipe.

Adapted from I Am Gluten Free

1 package active dry yeast
1 teaspoon sugar
1 cup warm water (120 degrees)
1 ½ cups cornstarch
¾ cup white rice flour
½ cup brown rice flour
¼ cup tapioca flour
3 tablespoons almond meal or instant milk powder
1 tablespoon xanthan gum
1 teaspoon salt
2 tablespoons dry potato flakes or potato flour (not potato starch)
1 tsp cardamom, ground
¼ cup butter, melted
¼ cup honey
4 eggs + 1 extra egg yolk, at room temperature (reserve the white)
1/8 teaspoon vanilla extract
extra sugar
slivered almonds

1. Add yeast and sugar to warm water. Cover with plastic wrap. Put in oven with oven light on for about 10 minutes or until frothy. Oven should not be turned on yet!
2. Mix cornstarch, white rice flour, brown rice flour, tapioca flour, almond meal, xanthun gum, salt, and potato flakes in a heavy duty mixer.
3. With mixer running, add yeast mixture, then add melted butter and honey.
4. Add eggs and vanilla extract. Mix until blended.
5. Beat on high speed for 2 minutes – batter will look like pudding.
6. Spoon batter into greased 9" spring form pan or 9x5 inch loaf pan or an angel food pan.
7. Smooth top surface of batter using WET hand.
8. Cover pan with plastic wrap sprayed underneath with Pam type spray so it won't stick to batter as it rises.
9. Let rise in warm place for about 45 minutes or until it reaches the top of the pan. The rising will change depending on the humidity and temperature of your room.
10. Using a fine serrated knife, cut 2 diagonal lines across top of bread about 1/8 inch deep (allows steam to escape).
11. Whip the egg white, and brush the top with it. Then sprinkle liberally with sugar and slivered almonds.
12. Bake in preheated 350 degree oven for 45 minutes. Cover with foil after first 20 minutes if top gets too brown.

Tips:
1. To proof the yeast, empty the packet into the water. Add sugar. Cover with plastic wrap and put in your oven with the pilot light on. (The oven shouldn't be on yet).
2. If you don't have time to allow the eggs to come to room temperature, put them in a small bowl filled with warm water. Allow to sit in the water for at least 5 minutes before cracking.
3. Turn oven on for 30 – 60 seconds, then turn off and use it as a warm place for the dough to rise.