Eggnogs - FOX 13 News

Eggnogs

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    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...
    French Toast L’Orange L’Orange Batter • 5 eggs • ¼ cup sugar, granulated • 1 tablespoon vanilla extract • ¾ table Grand Marnier liqueur • ½ tsp. salt, kosher • ½ quart heavy cream • 1 ciabatta loaf, 1 ½” straight slice, ends discarded Instructions • Mix together all ingredients (except bread) in mixing bowl. • Place in airtight container • Label, date and refrigerate • When ready to serve, saturate ciabatta for 1 hour French Toast L’Orange • Select well saturated slices of bread and place on ...

The holidays are not complete with Eggnog!

Classic Eggnog (contains no alcohol)

Ingredients:

6 eggs
1/4 cup sugar
1/4 tsp salt, optional
4 cups (1 qt) milk
1 tsp vanilla
Garnish (ideas: nutmeg, candy cane, whipped cream, cinnamon stick)

Directions:

In large saucepan, beat together eggs, sugar and salt.

Stir in 2 cups of the milk.

Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon.

Remove from heat.

Stir in remaining 2 cups milk and vanilla.

Cover and refrigerate for several hours or overnight.

When ready to serve, pour into bowl or pitcher.

Garnish with your favorite topping.

Serve.

 

Festive Holiday Eggnog (contains alcohol)

Ingredients:

8 eggs, separated
8 tbsp powdered sugar
4 oz of rum
4 oz of brandy
8 oz of whiskey
3 cups heavy cream, whipped
Milk

Directions:

Separate eggs into yolks and whites in separate bowls.

Beat the yolks until thick, then add the sugar, 1 tablespoon at a time, and keep beating.

Add the liquors and place bowl, covered, for several hours in the refrigerator.

When ready to serve, fold in the whipped cream and stiffly beaten egg whites.

If the eggnog is too thick, add a little milk.

To serve, place in punch bowl and sprinkle with nutmeg.

 

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