This is the EXACT recipe George Washington got from his grandmother and served at the White house.
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
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.
2 packages (2 tbsp) active dry yeast
1 tsp sugar
2 c warm water
1 tbsp kosher salt
1 c gluten flour OR bread flour
4-5 c soft wheat flour OR cake flour OR pastry flour
2/3 c ice water mixed with 1 tbsp salt
Combine yeast, sugar and warm water in large bowl. Let stand until frothy.
Mix salt and gluten flour and add to yeast mixture.
Add soft wheat flour, 1 c at a time, until you have a firm dough.
Remove to a lightly floured board and knead until no longer sticky, around 10 min, adding flour as necessary.
Place in oiled bowl, and turn to coat the surface of the dough.
Cover and let rise 2 h or until doubled in bulk.
Punch down the dough.
Turn out onto a floured board and knead for 2 min.
Cut dough into 24 pieces and form into balls.
Place on baking sheet that has been sprinkled with cornmeal.
Slash the tops of the rolls.
Cover and let rise until doubled, about 30 min.
Place 4 custard cups of boiling water on the corners of your oven rack.
Preheat the oven to 400 F.
Place the baking sheet on the rack and bake for 25 to 30 min, brushing the rolls with salted ice water every 5 min during baking, or until the rolls are nicely browned and sound hollow when tapped.
I don’t know what a pudding is. It’s a British term for cake, I believe. Or a casserole. YMMV.
I used about three quarters of a 9 inch unbaked pie shell for this. Buttered a casserole dish (a small one, by pyrex) and pressed in my pie crust. Voila. I try to make smaller servings because I cannot, by myself, finish a 9 inch pie. And I shouldn’t, or my next stop will be Walmart to buy a six pack of moo moos, because pants no longer fit me.
NOTE: If you don’t use a pie crust, this recipe is 100% gluten free.
Sweet Potato Filling
1 c mashed sweet potato (bake and mash 1-2 sweet potatos)
1/2 can coconut milk
1/2 can pineapple in juice, crushed
1 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/4 tsp clove
1 tsp vanilla extract
1/2 tsp salt
1/4 c walnuts or pecans, chopped and toasted
2 tbsp maple syrup
2 egg yolks
1/4 c dried cranberries (or raisins, or cherries, or sultanas, whatever you like)
Blend the sweet potato mix, put in casserole dish. Or maybe on an unbaked pie shell. I used a pie shell. You don’t really have to, if you don’t want to.
Bake 60 min at 350 degrees. Cover with aluminum foil if it looks like the crust is getting too brown (this is about at the 45 min mark).
Let cool. (This takes about 2-3 hours to cool)
NOTE: The filling does not SOLIDIFY like jello. It stays liquidy. Test that it is cooked, not that it is solid. FYI. This is what makes it a pudding/casserole, not a pie.
2 egg whites
2 tbsp sugar
1/4 tsp cream of tartar
Blend meringue mixture on high speed for 5 minutes until glossy and stiff peaks form.
Putting it all together:
Top cooled pie with meringue mixture. Broil for 45 seconds. Serve. (Meringue is NOT cooked!! JUST browned!!)(Pregnant women and people with depressed immune systems, beware!)
I hate saving half a can of this and half a can of that. What a waste. So, make a pina colada (virgin or not) with the other half of the coconut cream and pineapple. How? Blend the two together with ice, add sugar (about 1/4 c), and rum (to taste..). Enjoy!
200 F for 2 hours. Keep oven closed and let meringue dry overnight.
(WITH VARIATION FOR THREE COLOR BRAIDED BREAD LOAF)
(This recipe makes a bread loaf that is equivalently sized to six dinner rolls. Double it if you’re making it for a family.)
Quick crash course in why the brand of flour you use matters: Look at this bread, it tastes great, is soft and delicious. But it does not have the height or fluffiness of my other tongzhen breads. Why is that? I used Gold Medal Flour in this recipe instead of King Arthur flour. The different brands have different gluten content. to make the dough rise, you need more gluten. My other tongzhen recipe called for adding nonfat dry milk to the recipe, I skipped that because I was out of it and because I was feeling too lazy to run to the store and buy it. Add a fourth of a cup to the dough (and subtract a fourth of a cup of milk from the recipe to compensate) to get that nice cottony loft back that you see pictured in my other tongzhen breads.
3 tbsp flour (King Arthur bread flour or all purpose flour)
1/2 c liquid (1/4 c water + 1/4 c milk)
Mix in saucepan over medium heat. Stir constantly until it becomes of pudding-like consistency. Let cool.
1/4 c sugar
1 c milk
2 tbsp (1/4 stick) butter
2 tsp (or one packet) yeast
1/2 tsp salt
All the STARTER
Using stand mixer, mix all dough for 15 min. Dough will be sticky and stringy, silky and smooth.
Separate dough into two balls. Add 1/2 c mashed sweet potato (homemade or canned) to one ball. Mix well.
Cover. Let each ball rise until double in size, about 1 hour.
TO MAKE MARBLE LOAF
Roll white dough into rectangle.
Roll orange dough into rectangle half the size of the white dough rectangle.
Place the orange dough rectangle inside the white dough rectangle. (Like this.)
Fold over the white dough rectangle. Keep folding, creating layers of different colors.
Divide into three strands. Braid.
Put on baking sheet lined with silpat. Cover loosely. Let rise 30 min.
Glaze with milk or egg wash (1/4 c milk or water and 1 egg, mixed well). The egg wash gives a shiny finish to the rolls, the milk wash makes the rolls brown but not shiny.
Bake at 350 degrees for about 40 min.
VARIATION FOR THREE COLOR BRAIDED BREAD:
Divide dough into 3 parts.
One part, leave alone (white).
The second part, add 2tbsp unsweetened cocoa powder (brown). (NO, THIS WILL NOT MAKE YOUR BREAD TASTE LIKE CHOCOLATE. AT ALL. THE CHOCOLATE IS BEING USED HERE JUST AS A FOOD COLORING).
The third part, add 1/4 c mashed sweet potato (orange).
Braid and let rise, then glaze with egg wash and bake as above.
Note: Mine tastes great, but the orange white marble color didn’t really come out. I can see why people do this with chocolate and vanilla, usually. Maybe I’ll try the three color braid next time, for a more cool looking effect. I guess I can put orange food coloring to make it more orange looking, but honestly, I don’t like to add artificial coloring if I don’t have to. You bake at home to increase the healthiness in your life, not decrease it. That’s my thought, anyway.
Note2: Next time, try with shredded mashed beets, what a great red color the loaf would be! I totally have to try it! Plus, it would be sooo healthy (and yet, not taste “healthy”).
If you try out my recipe, please let me know how it works for you, and what you did differently to make the recipe “yours”.