NONALCOHOLIC EGGNOG
Make your next holiday celebration extra special with homemade eggnog. Your guests will absolutely notice the difference. This version is kid-friendly but can be spiked with a little rum or vodka for adults.
Provided by Food Network Kitchen
Time 3h35m
Yield about 6 cups
Number Of Ingredients 8
Steps:
- Whisk together the eggs, egg yolks, sugar and a pinch of salt in a medium bowl.
- Heat the milk and 3/4 cup of the cream in a medium saucepan over medium heat until the liquid starts to steam; remove from the heat.
- Whisk about 1 cup of the hot milk mixture into the egg mixture, then pour the milk-egg mixture back into the saucepan. Return the saucepan to medium heat, and cook, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer reads 165 degrees F, about 5 minutes.
- Remove the saucepan from the heat, and stir in the vanilla and nutmeg. Strain the liquid through a fine mesh strainer into a medium bowl, and let it cool at room temperature until it is no longer hot, about 1 hour. Refrigerate until cold, about 2 hours up to 3 days.
- When ready to serve, whip the remaining 3/4 cup cream with an electric mixer in a large bowl to medium peaks. Then, while whisking, slowly pour in the cold milk-egg mixture. The eggnog should be creamy and thicker than heavy cream. Serve with a light sprinkle of nutmeg and lemon zest if using.
VELVET SCRAMBLED EGGS WITH FRESH HERBS
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, whisk the eggs plus 1/4 cup of milk or cream until no longer stringy, about 1 minute. Over medium-low heat, melt butter in a large nonstick saute pan. Pour the eggs into a pan and using a wooden spoon or rubber spatula, gently stir the eggs and cook over low heat. The eggs will turn creamy with soft curds. When the eggs have nearly lost the "raw look" toss in the marjoram, thyme, scallion, Parmesan cheese, and salt and pepper and stir to distribute. Once the eggs are no longer runny, but still very creamy and moist, immediately pour a little splash of milk (1 or 2 teaspoons) on the eggs to stop the cooking, and remove the eggs from the heat. Serve immediately with wedges of lemon as garnish and Green Salad.
- In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.
- Toss the green salad with the vinaigrette and serve.
KNIFTON CHRISTMAS EGGNOG
This creamy dessert drink is a great holiday party treat!
Provided by Mama Knifton
Categories Drinks Recipes Eggnog Recipes
Time 15m
Yield 12
Number Of Ingredients 12
Steps:
- Place orange juice concentrate, lemon juice, sugar, cinnamon, ginger, cloves, nutmeg, and eggs in a blender; blend until smooth. Cover and refrigerate until ready to serve. Pour egg mixture into a large punch bowl. Stir in water. Drop ice cream and sherbet in then top with the ginger ale.
Nutrition Facts : Calories 314.1 calories, Carbohydrate 55.7 g, Cholesterol 115.3 mg, Fat 8.4 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 4.4 g, Sodium 114.9 mg, Sugar 50.6 g
ORANGE SHERBET PARTY PUNCH
This punch is always a big hit with everyone. It's especially good for weddings and special parties where you have guests of all ages. -Lannis Blunk, Mascoutah, Illinois
Provided by Taste of Home
Time 15m
Yield 6-1/2 quarts.
Number Of Ingredients 8
Steps:
- Heat 2 cups water to boiling; add gelatin and sugar, stirring until dissolved. Add 2 cups cold water and fruit juices. Refrigerate until chilled., Place mixture in a punch bowl; spoon in sherbet and pour in ginger ale. Serve immediately.
Nutrition Facts : Calories 198 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 39mg sodium, Carbohydrate 47g carbohydrate (43g sugars, Fiber 0 fiber), Protein 1g protein.
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