George Washington’s Eggnog

This is the EXACT recipe George Washington got from his grandmother and served at the White house.

INGREDIENTS:

7 eggs, separated
7 jiggers (1 and 1/3 cups) bourbon
2 cups milk
7 Tbsp (heaping) sugar
1 pint heavy cream
Nutmeg, grated, to float on top of each cup

DIRECTIONS:

1. Using a standing or handheld mixer with a whisk attachment, beat the egg yolks till they are a lemon color.

2. Gradually add bourbon to egg yolks, beating vigorously until the mixture is thick enough to coat the back of a spoon. At a lower speed, whisk milk into the mixture until it resembles loose custard. The alcohol cooks the eggs (a benefit of using the classic Wild Turkey at 101 proof). The bourbon is added by pouring first into a Pyrex measuring cup, then drizzling into the yolks tablespoon by tablespoon, incorporating very well with each addition.

3. In a separate bowl, beat egg whites till stiff. Add sugar. Continue beating. Add to yolk mixture. In another bowl, beat cream till stiff. Add to mixture, folding in gradually. Store in refrigerator until serving time. When the eggnog is done, transfer it to a pitcher (with a lid that can close securely) and store in the refrigerator until the next day. You can drink it the same day you make it, but the next day the eggnog will have a luscious density with a foamy, meringue-like top, easily reincorporated by stirring with a wooden spoon. Never add ice. Always nutmeg.

Makes about 8 servings. To look adequate in a silver punch bowl—and to serve more friends—you need two batches. Don’t just double the recipe. Make one batch, clean the utensils, then make a second.

New Orleans Pralines

Mario Batali’s Pecan Pralines

Makes 24 pralines

Guests will be thrilled to learn they are taking home some of these chocolate, nutty pralines at the end of the night. Present them on the dessert table in footed glass vessels or tuck them into a glass shadow box that can later be reused to display keepsakes.

3 cups packed light brown sugar
1 cup heavy cream
2 tbsp. corn syrup
2 tbsp. unsalted butter
2 cups pecan halves
1 tsp. vanilla extract

1. Line a baking sheet with a silicone mat or wax paper. Combine brown sugar, cream, corn syrup and butter in a medium saucepan. Cook over medium-high heat, stirring often, until a candy thermometer inserted in mixture reads 240°. Remove from heat, and cool to 150°, 8 to 10 minutes.
2. Add pecans and vanilla, and stir until candy becomes opaque, about one minute. Drop mixture by tablespoonfuls onto prepared baking sheet. Let stand until cool and firm, 25 to 30 minutes.

Active time: 10 minutes

Total time: 50 minutes

Berries and Cream Pie

P1190007

1 easy pie crust, refrigerated

Cream filling:

2 tbsp cream cheese, room temperature
1 tsp butter, softened
2 tbsp sugar

Leftover blackberry and strawberry fruit filling from Mini Pies (I blended mine and sieved out the seeds).

Pan: Small Ceramic Bowl THAT IS OVEN SAFE

DIRECTIONS:

  1. Roll out pie crust to 1-2 mm thin. Make it big enough to fit in the bottom and sides of your ceramic bowl. Fold excess dough under. Pleat the pie circle nicely without lumps so it bakes evenly.
  2. Top with well mixed cream filling.
  3. Top with fruit filling.
  4. Top with pie crust, crimp edges with a fork.
  5. Bake 350 F for 35 min.
  6. Enjoy!

 

Corn Pudding

Ingredients:

10 ears corn, shucked, cleaned, scraped – get all the milk!
3 well beaten eggs
1 c milk
1/2 c cream
1 tbsp melted butter
1/2 tsp salt
1 tsp fresh ground black pepper
5 or 6 dashes Tabasco

Directions:

  1. Mix all ingredients together.
  2. Place in 1.5 qt Pyrex.
  3. Bake in preheated 350 F oven for 45-50 min, or until just firm to the touch.
  4. Enjoy!

Creamed Spinach

Ingredients:

2 packages frozen chopped spinach
1/2 small onion, finely diced
3 tbsp butter
1 tbsp flour
3 tbsp heavy cream
1/8 tsp nutmeg
salt to taste

Directions:

  1. Thaw and drain spinach. Chop again.
  2. Over medium heat, add oil to pot, then onion and cook, then spinach and cook. Set aside.
  3. Over medium heat, add butter to pot.
  4. Add flour. Cook until pinkish.
  5. Stir in cream. Cook until thickened.
  6. Add spinach and onions.
  7. Add salt to taste and nutmeg.
  8. Cover, heat over very low flame, stir once or twice.
  9. Enjoy!

WITH THE LEFTOVERS:

  1. Add 2-3 pcs chopped pickled artichokes.
  2. Add 1/4 c cheddar cheese.
  3. Add 1/2 tsp black pepper, 1 shredded clove garlic.
  4. Place in small container and cook in oven at 350 for 5-10 minutes, until bubbly.
  5. Enjoy!

Wimbledon Strawberries and Cream

Ingredients:

bowlful of strawberries

3/4 c whipping cream

1/4 c sugar

Directions:

1. Mix strawberries and sugar.

2. Top with liquid, unwhipped whipping cream.

3. Enjoy!

http://www.dailymail.co.uk/femail/food/article-3099129/Scientists-reveal-formula-perfect-serving-strawberries-cream.html