Monday, December 17, 2012

The Making of the Nog

There comes a time annually when Ingo and I do what we call "the making of the nog".  Usually the inaugural batch is made the Friday after Thanksgiving.  We are a bit behind this year but finished making batch three yesterday.  Who do we make this for you may ask?  Well, the majority of it is for Ingo.  He goes through about ten quarts of this all on his little lonesome.  We also bring some to friends and co-workers.  This year, I even brought some to my art class and it was a hit.

The recipe I am about to share is what we have been making for over a decade.  We have not messed with it.  It is blissfully delightful as is.

12 eggs separated
2 cups sugar
39 ounces bourbon (we use Maker's Mark)
8 ounces brandy
1 gallon store-bought egg nog
1 pint Half & Half
1/2 pint whipping cream
Nutmeg to garnish

Start by separating the eggs and putting the yolks into a bowl.  Mix on a high speed until thick and buttery colored.  Slowly add the two cups of sugar while continuing to beat at medium speed.  Once the sugar is added put the mixer on its lowest setting and slowly the liquor in a slow, steady stream until all is incorporated.

After that step, transfer the mixture to a LARGE mixing bowl.  I have to use the inverted top of my Tupperware cake carrier to accomodate it. 

Slowly add the gallon of prepared eggnog into the bowl with the mixer on a medium speed.  Add the half and half as well as the cream.

Beat the 12 egg whites to soft, firm peaks.  Gently fold them into the nog.  You will want to do this in small batches and fold and make the fluff into smaller pieces by gently incorporating into the whole mixture.  This will probably take you about ten minutes, but do not underestimate the importance of folding this in.  It is what gives this a heavenly texture.

We like to put ours in mason jars to hand out and this recipe makes about ten quart sized jars.  We sprinkle nutmug generously on the top before sealing the jar.  Make sure you shake well before serving.

Prost and Merry Christmas!!

Sunday, August 05, 2012

Hiatus completus.... In other words, we're back!

After a long hiatus, Ingo and I are back to blogging.  We had a difficult year with family illnesses and the death of my dear father so we put our blog on hold.  To be honest, it has been a year since Daddy passed but my heart just wasn't into it to restart.  Now that I have mourned appropriately I will endeavor to get at least one post a week out. 

We have my stepson here.  As most of you know, Ingo is a German National.  So in order to get Erik a bit more in touch with his German side we decided to have a traditional German dinner today.  I made this simple red cabbage dish.  It's a bit sweet and sour and is a perfect companion to many different main courses.  Ironically, I learned to make this dish from Ingo's brother way before I actually met Ingo.  There is a short-cut involved in it but the taste is all there.  So without further adieu I give you the recipe for it.

Rot Kohl (red cabbage)

1 jar Aunt Nell's Red Cabbage
1 Granny Smith apple (large dice)
1 sweet yellow onion (diced)

Red cabbage with Rouladen and Potato Dumplings

To a deep frying pan set over medium high heat, add 1-2 tablespoons of butter and a couple of tablespoons of olive oil.  Once the butter is melted add the apple and onion.  Liberally salt and pepper and saute until tender.  Once tender add the jar of cabbage (including juice) and simmer on low heat for an hour.

The apples and onion turn a lovely purplish shade and the sweet/sour aspect of the cabbage is divine.  We particularly like it with roasted pork.  But it was fab with the rouladen shown above.  I hope to get those two recipes out soon; however, I really deviated from the written recipes and neglected to take note.  I know, I know, shame on me.