Saturday, November 28, 2009

Eggnog

Not kid stuff: A sophisticated and safe low-fat version of classic eggnog.


READER'S COMMENT:

"This recipe made a thick tasty eggnog. I used skim milk and half & half, and it turned out great. I made a couple of different recipes, and was told that this one was the better of the two (this one was actually lower fat/calories...
 

12 servings, about 1/2 cup each ; Active Time: 30 minutes;  Total Time: 8 1/2 hours (including 8 hours chilling time)

Ingredients


6 cups 1% milk

1/8 teaspoon freshly grated nutmeg, (see Tip)

2 large eggs

2/3 cup sugar

2 tablespoons all-purpose flour

1/4 teaspoon salt

1/4 cup brandy, bourbon or rum

2 teaspoons vanilla extract

1/4 cup light whipping cream

Preparation


1.Bring milk and nutmeg to a simmer in a heavy medium saucepan over low heat, stirring occasionally.

2.Whisk eggs, sugar, flour and salt in a large bowl until smooth. Whisking constantly, gradually add hot milk; return mixture to saucepan.

3.Cook the eggnog over very low heat, stirring constantly, until thick enough to coat the back of the spoon, 10 to 15 minutes. (Temperature must reach 160°F; do not let eggnog come to a simmer.) Remove from the heat and pour through a fine-meshed sieve into a bowl.

4.Whisk in brandy (or bourbon or rum) and vanilla. Place a piece of plastic wrap directly on the surface of the eggnog and refrigerate until chilled, for at least 8 hours or overnight.

5.Just before serving, add cream to eggnog. Ladle into cups and serve garnished with more grated nutmeg.

Tips & Notes

Make Ahead Tip: The eggnog will keep, covered, in the refrigerator for up to 2 days.

Tip: Use a nutmeg grater or the tiniest holes of a box grater to grate whole nutmeg.

Nutrition

Per serving: 142 calories; 4 g fat (2 g sat, 1 g mono); 48 mg cholesterol; 19 g carbohydrates; 6 g protein; 0 g fiber; 127 mg sodium; 19 mg potassium.



1 Carbohydrate Serving



Exchanges: 1/2 low-fat milk, 1 other carbohydrate



Nutrition Note: Traditional Eggnog: 300 calories, 20 grams fat (11 grams saturated) - This  Eggnog: 142 calories, 4 grams fat (2 grams saturated)

Funny recipe Correction


Apple Cider Buttons

Ingredients:Cookies:


1 cup (2 sticks) butter, softened

1/2 cup sugar

1 teaspoon pure vanilla extract

1 tablespoon lemon zest, optional

2 cups flour

1/4 teaspoon salt

decorative sugar, for garnish



Filling:

1/2 cup prepared apple cider jelly*


*Apple cider jelly is available from many online gourmet retailers. Apple jelly or another preserve may be substituted. Recipe for homemade jelly is below:


Combine 6 cups fresh apple cider, 4 cups sugar and 1 box (1 3/4 ounces) sure-jell dry, sugar-free pectin in saucepan over medium-high heat. Bring mixture to boil; stirring constantly. Reduce heat; simmer 10 minutes, stirring intermittently. Remove from heat; skim off any foam; pour into clean sterilized jars. Refrigerate to set (or process according to canning instructions).



Cooking Directions:

In medium bowl, cream butter and sugar with electric mixer until light and fluffy. Add vanilla extract and lemon zest.

In separate bowl, whisk together flour and salt; gradually add to butter mixture. Cover dough; chill at least 2 hours, or until firm.

Preheat oven to 375°F. Shape dough into 1/2-inch balls and place 1 inch apart on parchment-lined baking sheets. Lightly flatten half the balls with bottom of a juice glass to create “bottom” layer of button. Sprinkle rounded button tops with decorative sugar.

Bake cookies 8 to 10 minutes, until lightly brown on bottom edges. Remove cookies to wire rack; cool completely.

Once cooled, spread bottom cookies with 1/4 teaspoon apple cider jelly; place cookie top on jelly. Store unfilled cookies in airtight container, in refrigerator, for up to 1 week, and filled cookies for up to 3 days. Bring cookies to room temperature before serving.



Wintermint Wafers



Makes 3 dozen cookies

With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate.




INGREDIENTS:

Chocolate Cookies:

1 cup (2 sticks) butter, softened

1 cup confectioners' sugar

1 teaspoon peppermint extract

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1 1/2 cups flour



Chocolate Coating:

1 pound semi-sweet chocolate, chopped

1 teaspoon peppermint extract

colored sprinkles for garnish



DIRECTIONS:

Chocolate Cookies:

In large bowl, beat butter and confectioners' sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.



Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.



Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.



Chocolate Coating:

Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.



To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack and garnish with colored sprinkles, if desired. Repeat with remaining cookies. Let chocolate set.



Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.