A dash of nutmeg adds authenticity to Eggnog Bourbon Balls, a simple holiday treat.Make it at home
Don’t fancy a trip to the store? Here’s a recipe for homemade ’nog courtesy of local chef and restaurateur Virginia Cofer. Homemade Eggnog 6 whole eggs and 4 yolks 1 1/2 cups sugar Pinch of salt 3 cups heavy whipping cream, divided 2 cups milk 1 tablespoon vanilla 1/4 teaspoon cinnamon 1/4 teaspoon nutmeg 3 ounces Chattanooga Whiskey Whisk eggs and yolks, sugar and salt in a 4-quart sauce pan on low heat. While continuing to stir, add 1 cup of heavy whipping cream. Then add milk slowly. Stir continually to prevent eggs from curdling. Continue cooking until mixture thickens (about 20 minutes). Let the custard cool, and add 2 cups of heavy cream followed by vanilla, cinnamon, nutmeg and whiskey. Yields about 10 servings. George's 'Nog If you’d prefer your holiday drink with a little more history behind it, try this recipe, courtesy of America’s first president, George Washington. (Should you choose to follow this recipe, consider giving your keys to someone. Old George’s ‘nog is an alcoholic doozy.) 1 pint brandy 1/2 pint rye whiskey 1/2 pint Jamaican rum 1/4 pint sherry 1 dozen eggs [Note: This is an estimate from Washington’s contemporaries, as the first chef neglected to write down how many.] 12 tablespoons sugar 1 quart milk 1 quart cream Mix liquors first. Separate yolks and whites of eggs. Reserving egg whites, beat yolks. Add sugar to beaten yolks; mix well. Add milk and cream, slowly beating. Beat whites of eggs until stiff, and fold slowly into mixture. Let set in cool place for several day. [Note: Modern chefs lacking a root cellar can probably substitute a refrigerator.] Taste frequently.
Whether it’s soft and spiced or hard and spiked, there are some people for whom the holidays just don’t seem quite right until they’ve quaffed a glass or two of eggnog.
Or maybe a carton.
“Only one glass?” writes Mark Simpson in a post to the Times Free Press Facebook page. “Holiday blasphemy.”
For many, however, eggnog’s creamy decadence makes it decidedly a single-serving drink. A few ounces and their holiday tradition is satisfied. For those who like eggnog, but don’t necessarily love it, the rest of the jug is doomed to a season of slow decline into spoilage at the back of the fridge.
That doesn’t have to be the case, though. Plenty of chefs, pro and amateur alike, have found ways to use eggnog in festive holiday dishes, whether as the star of the show or a substitute for a lesser ingredient.
If there’s leftover ’nog in your kitchen, try putting it to use in the following recipes.
Eggnog Fudge
On her food blog, Prevention RD, Nicole Morrissey describes these decadent squares as “little pieces of super-rich eggnog heaven. Between the touch of nutmeg and rum extract, these have an adult-ish, chic flair that classes up any holiday dessert spread.”
2 cups granulated sugar
1/2 cup (1 stick) unsalted butter
3/4 cup 50 percent reduced-fat eggnog
Pinch salt
11 ounces white chocolate, chopped
1/2 teaspoon ground nutmeg, plus more for dusting
1 (7 ounce) jar marshmallow creme
1 teaspoon rum extract
Line an 8-inch square pan with parchment paper, allowing it to hang over the sides; set aside.
In a large, heavy-bottomed saucepan, combine the sugar, butter, eggnog and salt over medium heat. Bring to a rolling boil, stirring constantly. Continue boiling 8 to 10 minutes, until a candy thermometer reaches 234 degrees (soft ball stage), stirring to prevent scorching; remove from heat.
Using a wooden spoon, stir in chopped white chocolate and nutmeg until smooth in consistency. Next, stir in marshmallow creme and rum extract. Beat until well blended, then pour into prepared pan. Sprinkle ground nutmeg on top. Let stand at room temperature until cooled, then refrigerate overnight until firm.
When completely cool, cut into squares. Store in a covered container in the refrigerator. Should yield 64 1-inch-square pieces.
Eggnog Bourbon Balls
Heather Scholten, a recipe developer, photographer and food writer, included these sweet, snackable balls in a 2012 entry on her food blog, Farmgirl Gourmet. The original recipe doesn’t incorporate any actual liquid eggnog, but if you’d prefer to use up the extra in the fridge, cut the amount of bourbon in half (to 1/8 cup) and substitute 1/8 cup of eggnog instead.
1 cup crushed vanilla wafer cookies (grind in food processor)
1 cup powdered confectioners sugar
1 cup ground pecans
2 tablespoons cocoa powder
1/4 cup bourbon
1 tablespoon light corn syrup (such as Karo)
10 ounces eggnog-flavored candy melts such as Wilton Eggnog Candy Melts
Ground nutmeg
In a medium bowl, add ground wafer cookies, powdered sugar, pecans and cocoa powder, and stir to combine.
Add the bourbon, eggnog (if desired) and corn syrup, and stir until the mixture comes together and is well-incorporated.
Using a small hinged scoop or a teaspoon, make balls and place on a parchment-lined baking sheet. Repeat with remaining mixture, and place the baking sheet in the freezer for 20 minutes.
Using a double-boiler, add the eggnog candy melts to the top pan and melt slowly. Stir the candy melts just to combine. Drop one chilled bourbon ball in the candy and, using a fork, flip it over to coat. Tap the fork on the side of the double boiler to remove excess candy and place bourbon ball back on the parchment-lined baking sheet.
Sprinkle the wet candy with a tiny pinch of ground nutmeg. Repeat with the remaining bourbon balls.
Refrigerate or eat immediately.
(Eggnog) Waffles of Insane Greatness
In a post to the Times Free Press Facebook page, Cleveland, Tenn., resident Cara Peace says she uses her leftover eggnog as a substitute for milk in pancakes and French toast. One of her favorites is this ‘noggy twist on Aretha Frankensteins’ signature Waffles of Insane Greatness.
Note: The Waffles of Insane Greatness recipe is listed at Food Network, whose “$40 a Day” host, Rachael Ray, visited the North Chattanooga restaurant in 2007.
3/4 cup all-purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup eggnog (substituting for milk)
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract
In a medium bowl, combine flour, cornstarch, baking powder, baking soda and salt. Mix well.
Add the eggnog, vegetable oil, egg, sugar and vanilla. Mix well, then allow the batter to sit for 30 minutes.
Heat a waffle iron. Do not use nonstick spray on the waffle iron; the oil in the batter will allow the waffle to release easily.
Follow the directions on your waffle iron to cook the waffles.
Serve immediately with butter and syrup.
Contact Casey Phillips at cphillips@times freepress.com or 423-757-6205. Follow him on Twitter at @PhillipsCTFP.