Carl Bauchles Infamous Egg Nog Recipes

EGGNOG

Steps:

• For the eggnog: Heat the milk and cream in a heavy-bottomed saucepan over medium heat until warm.
• Meanwhile, in a bowl, beat the egg yolks and sugar until light, fluffy and pale in color.
• Temper the egg yolks by adding a couple ladles of the warm milk/cream mixture into the egg mixture while whisking constantly. Add the mixture back to the pot over medium heat. Continue to cook, gently stirring, until thick, about 5 minutes. Transfer to a separate container and chill for at least 1 hour, then stir in the nutmeg.
• For the cocktail: When ready to serve, add the maple syrup and crushed gingersnaps to separate small plates. Run the rim of each martini glass in the maple syrup, then dip the rim in the crushed gingersnaps.
• For each drink, pour 3/4 cup of the eggnog into a cocktail shaker with ice and add 2 ounces of the bourbon. Shake vigorously, then pour into the prepared glass. Sprinkle over a little nutmeg and serve.

EARLY AMERICAN EGGNOG

Steps:

• Pour the brandy, sherry, rum, and whiskey into a bowl.
• Place the egg yolks and egg whites into two separate, large mixing bowls. Set the egg whites aside. Beat the egg yolks until light and frothy. Gradually beat in the sugar until the egg mixture is light colored. Slowly beat in the liquor mixture. With the mixer still running, pour in the milk and heavy cream until thoroughly blended.
• Using a clean beater, beat the egg whites until soft peaks form. Gently fold the egg whites into the milk mixture. Pour into two clean, gallon-size plastic milk containers. Refrigerate at least 5 days, or 10 days for an even smoother taste. Shake the container occasionally to keep the alcohol from separating.
• To serve, pour the eggnog into a punch bowl. Whisk to blend milk mixture, add the quart of vanilla ice cream, and garnish with nutmeg.

TRADITIONAL EGGNOG

Steps:

• Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.

CARL BAUCHLE'S INFAMOUS EGG NOG

Steps:

• Separate eggs. Beat egg whites until stiff and then beat in 1 Cup sugar (1 T at a time) until very stiff. Keep in separate bowl until end of recipe. Beat egg yolks in a separate (large) bowl until a very light yellow (just keep beating - they'll get there) and beat in 1 Cup sugar until light and "fluffy". Into yolks, beat in brandy, bourbon and 3 Qts. of heavy cream. That's why you need a big bowl. Fold in egg whites. With the nearly 1¼ gallons of liquid and the volume of the egg whites, the key tool is a mixing bowl big enough for the job. Since I made multiple batches, I then needed containers into which I would ladle the egg nog in order to use the mixing bowl again. I used a large-mouth, one gallon vertical jar with a screw-top. This also made it easier to store in the refrigerator, since the mixing bowl was so huge it would take up all the space. Besides, the egg nog is decidedly better if it sits in the refrigerator for 24 hours before serving. In truth, I usually made it the night before I brought it in, but the leftovers at home were always better the next night. Serving I used a punch bowl to serve the egg nog. It's always better with a little nutmeg. Best of all is to have freshly grated nutmeg. You can buy the nuts at most grocery stores, but the grater is a little tougher to come by. I think I got mine at Williams-Sonoma, but they don't have the same kind any more. It's something like http://ww2.williams-sonoma.com/cat/pip.cfm but had a compartment to store the nut in. Whatever. The thing you don't want to do is add rum to it before serving. Don Kennedy did that at the corporate staff party last year (he didn't know it was already doctored) and about sent a couple to the hospital!!). Think kindly of me while you're imbibing on this holiday spirit, because you'll hate me the next day when you meet the ghost of Christmas hangovers past. MERRY CHRISTMAS!