Really, make this even for New Years!!!
We have many gifts that are not recognized as such because they do not posses a receipt or the gift tag reading “To: Suzy, Love: Santa”. This column is a gift from me to those of you who enjoy reading it and it is also a gift to me with respect to the enjoyment I get writing it. This is just the most blatant example, literally in front of our faces, but what of others? I don’t want to be too trite but good health, friends, the fact that its 80° as I’m writing this in December are all gifts I have right now.
I used to feel that homemade gifts were pretty hokey, especially food specific ones. As time goes on, I still think that there are ones that are hokey but there are ones that are truly well deserved. Take, for instance, a family traditional recipe: It is something that is time honored and appreciated by the giver and then passed on to the recipient who will hopefully like it as much as you and pass it on to someone else.
I like to bring a food or beverage item to a holiday party and give a handwritten recipe card as the physical gift. I have done this in the past with an Eggnog Recipe passed down to me from my grandmother. She said she had originally found it in a Home and Garden magazine in the ‘70’s and has been making it ever since. The side recipe has been adjusted from the original to fit my specifications of more brown booze and less cream but it is the spirit that is passed down with it.
Though very impressive and amazing in taste, a house made eggnog can be a bit daunting in its preparation. I was given a recipe a few years ago for an almond-chocolate liqueur that is far easier to execute and, unlike eggnog, will keep in the fridge up to two weeks so can be given as a present in addition to the handwritten recipe card. Simply combine the following ingredients, put in a sealed bottle, and attach a ribbon: 1c. Non-dairy creamer, 14 oz. condensed milk, 1 ¾c. Whisky, 2 Tb. quality chocolate syrup, tsp pure vanilla extract, tsp almond extract, tsp instant espresso dissolved in water.
House-Made Eggnog:
This recipe will serve 30 people conservatively. You will need a large container with a sealed lid. The use of milk and ½ and ½ instead of heavy cream makes this version lighter and easier to drink. It is very boozy but after the first few sips, goes down quick and smooth.
2 dozen eggs separated
It is very important here that no yolks get into the egg whites. I think the best way to separate the eggs is to simply use your hand and allow the whites to flow through the cracks between your fingers into a small bowl. You can then toss the yolks into a larger bowl and the collected whites too, as long as there is no yolk present in the smaller bowl.
Beat the egg yolk in a stand mixer with the paddle attachment on low until all the yolks have been broken.
Slowly add in:
4c. confectioner’s (powdered) sugar, then increase the speed to medium high. Beat the mixture until the yolks turn a pale yellow. About 7 minutes.
Aside, mix together:
1c. spiced rum
1c. peach schnapps
1c. amaretto
2c. bourbon
3c. brandy
6c. ½ and ½
8c. milk
Combine the liquid mixture with the egg mixture in a sealed container and steep, shaking every 30 minutes or so, for 2 hours.
Using the whisk attachment of the stand mixer, begin to beat the egg whites on low in a very clean bowl with a teaspoon of lemon juice. Once the whites have begun to froth, slowly increase the speed of the mixer until at medium high. Beat the whites to a stiff peak (meaning the whites hold a point that does not flop over if pulled up with the whisk).
Incorporate 1/3 of the beaten egg whites to the liquid mixture using a rubber spatula. Using a circular over hand motion, fold the whites into the liquid until completely combined. Then add in the remaining whites and continue to fold them into the liquid gently as not to deflate the stiff peaks.
Allow the mixture to sit for at least 12 hours.
The Eggnog will keep, tightly sealed, up to 4 days.
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