November 25th, 2009
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You know it’s holiday time when eggnog starts a’pouring! Velvety smooth and rich with eggs, cream and nutmeg, served cold, “straight up,” over ice, or with a splash of rum or brandy, it puts the holiday cheer into any gathering. But it’s not just for drinking…
Since the “eggnog” flavor is so popular, I thought it would be fun to create recipes using this old-time favorite. During the season, most dairies now offer “ultra” or “gourmet” eggnog and a non-fat or low-fat version as well as their standard product. I tested these recipes using Darigold Egg Nog – my timeless Fav!
A do-ahead dessert is always welcome during the hectic holidays and my Eggnog Panna Cotta with Spiced Cranberry Compote is just the thing—silky smooth and dolloped with a bright and perky, quick-cooking cranberry compote. Soooo easy! And … you can make the panna cotta and compote up to 3 days ahead, then assemble quickly right before serving.
If a warm winter drink is your fancy – try my Eggnog Buttered Brandy … a D’lish take on a traditional favorite! You can make the batter for this winter warmer and store it frozen for up to a month to have on hand for unexpected holiday guests.
Here are some other fun ideas for using eggnog:
- -Try eggnog instead of milk or cream in your coffee
-Non-fat eggnog in your oatmeal makes a delicious breakfast
-Order your next latte with steamed eggnog
-Make an Eggnog Splash — Serve eggnog over ice, with spiced rum, Grand Marnier and a splash of soda water
-Make your next rice pudding using eggnog
-Experiment making Homemade Eggnog Ice Cream to top your pumpkin pie
Eggnog Panna Cotta with Spiced Cranberry Compote
This recipe can easily be doubled. All the components of this dessert can be made up to 3 days in advance.
Makes 6 servings or 8 -10 small sampler servings
1/3 cup pecan pieces (optional)
Eggnog Panna Cotta
1 cup high-quality eggnog such as Darigold
1/4 cup sugar
1/4 teaspoon ground nutmeg
1/2 teaspoon rum extract
1 cup (8 oz wt) mascarpone
1 cup sour cream
2 tsp. powdered Knox gelatin
2 Tbsp. water
Spiced Cranberry Compote
1 1/2 cups frozen or fresh cranberries
1/2 tsp. ground nutmeg
3/4 cup sugar
1/4 cup orange juice
1 1/2 tsp. orange zest
Place pecans on a baking sheet and toast in a preheated 350-degree oven until just golden, about 5-7 minutes. Let cool.
To make the Panna Cotta: Place the eggnog, sugar, nutmeg, extract, mascarpone and sour cream in a large metal bowl over a pan of simmering water (bain marie). Whisk until smooth and warmed. In a small bowl sprinkle the gelatin over the water and let bloom for a couple of minutes, then heat in microwave or over hot water until melted. Whisk into the warmed eggnog mixture. Divide mixture between 6 small custard cups, martini glasses or if you want to make tiny servings divide into 8 small espresso cups or small ramekins. Cover with plastic wrap and refrigerate at least 6 hours until set, or overnight.
To make the Spiced Cranberry Compote: In a medium, heavy-bottomed saucepan place the cranberries, nutmeg, sugar, orange juice and zest. Place over medium-high heat and bring to a simmer then reduce heat to medium. Let cook until cranberries are popped and mixture is a nice compote consistency, about 5 – 6 minutes. Let cool completely before serving.
To serve dessert: Scatter the cranberry compote over the tops of the custards. Sprinkle with toasted pecans if desired and serve immediately.
Chef’s Note: All the dessert components can be made up to 3 days before serving. Copyright © 2009 by Kathy Casey Food Studios®
Eggnog Buttered Brandy
Makes 1 drink
3 tablespoons Eggnog Buttered Brandy Mix (recipe follows)
1 fl. oz. brandy*
4- 5 fl. oz. boiling water
Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg.
*Chef’s Note: This drink is also delicious made with rum instead of brandy.
Eggnog Buttered Brandy Mix
Makes about 7 cups (36 servings)
1/2 pound butter (2 sticks), softened
1 1/2 cups light brown sugar
1 3/4 cups powdered sugar
1 pint very high-quality vanilla ice cream
1 cup high-quality eggnog such as Darigold
1 Tbsp. real vanilla extract
1 Tbsp. ground nutmeg
1/4 tsp. ground cinnamon
1 tsp. rum extract
Be sure butter is softened. Cream butter and sugars together with a beater in a mixing bowl until totally smooth. Add remaining ingredients and mix until thoroughly combined. Store refrigerated for up to 1 week or frozen for up to 1 month. Copyright © 2009 by Kathy Casey Food Studios®