I said it was time to move on and move on we have. Here is the first recipe of the Christmas season and a good one it is too. This is the perfect beverage to imbibe while trimming the tree.
CAM'S EGG NOG
- 1 dozen eggs, separated
- 1 pint heavy cream
- 1 cup light rum
- 1 cup peach brandy
- 2 cups brandy
- 1 pound confectioners’ sugar
- 3 cups whole milk
- grated rinds of one orange and one lemon
- grated nutmeg
1. Separate eggs while still cold. Allow egg whites to come to room temperature and then beat until stiff.
2. Whip cream until softly mounded.
3. Beat egg yolks in a large bowl or container ; add liquor sugar, milk, whipped ream and rinds.
4. Fold in egg whites.
5. If possible, chill several hours.
6. Serve toped with grated rinds and nutmeg.
Yields: 24 four-0unce servings
(from Mystic Seaport's Christmas Memories Cookbook)
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