Monday, 16 December 2013

Free Monthly Newsletter - Recipe Marketing - December 2013 - Issue 15 - Merry Christmas And A Happy New Year - Eggnog Recipe Included

Good Day,

Season Greetings

I’m herewith sharing with you the Monthly Newsletter of Recipe Marketing for December 2013 the 15th issue.


Some of the highlights in this issue are recipes of the festive and holiday season of Christmas; recipes noted such as Fruit Cakes, Plain Cake, Cookies, etc. for those of you that may love to bake within the Season.
As my thank you for your support herewith is a Calendar for the year 2014.


Wishing you and your family a wonderful and bless Christmas Season and a very Happy New Year.

Sincerely,

Shirley-Ann

PS

I was browsing through a very old cookbook just yesterday and came across this information in reference to eggnog which I would like to share with you.

Quote

Eggnog starts the year and finishes it.  It is the beverage of friendship and good wishes, of certain ceremony, too.  When eggnogs were invented, centuries ago, they were served at any time of the year.  Later, they became an important holiday drink, particularly popular on Christmas, NewYear’s, Easter, Independence Day, and – in early American years – election day. 

Our recipes include eggnogs that may be mixed with spirits and some that need no fortifying at all.  Even a child can drink them!  A word here about dairy eggnogs:  They are quick and excellent.

Unquote

McCalls CookBook  the chapter on Beverages  of the 1950s.  The Eggnog recipes listed in the cookbook were Coffee Eggnog, English Eggnog and Spicy Eggnog.  The Coffee and Spicy Eggnog recipes are the two included with no rum.

Here is the recipe for English Eggnog

English Eggnog

Makes about 3½ quarts

6 egg yolks
1 cup granulated sugar
1pt cognac
1 cup light rum
2 quart light cream
6 egg whites
½ cup confectioners’ sugar

1.                  In large bowl, beat egg yolks until thick.  Gradually add granulated sugar, beating until light.
2.                  Slowly stir in cognac and rum.  Add 1 ½ quarts cream and about half the egg whites, beating until very well combined.
3.                  Beat remaining egg whites until foamy.  Gradually add confectioners’ sugar, beating well after each addition.  Continue beating until soft peaks form when beater is slowly raised.
4.                  Gently stir egg whites and remaining cream into egg-yolk mixture.
5.                  Refrigerate, covered, until ready to serve.






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