I’m so pleased with results of the cooked eggnog I wrote about long ago, I wanted to repost an official tested recipe. I’m a fan of raw-egg eggnog, as well as aged-for-two-years raw eggnog. I don’t believe anyone should be afraid of eating raw eggs (especially if you buy organic or well-raised eggs). Raw yolk on raw ground beef is a delight, a kind of ready-made sauce. I love a homemade mayo, a runny poached egg. Indeed, raw or warm egg is one of the great pleasures of cooking and eating. But there are those who may be concerned or have reason not to take any chances. There are also those who may simply love the richness of the cooked egg and the clean flavor the vanilla bean gives it (I also love the creaminess of Read On »
Posts Categorized: Holiday
Here is a chocolate confection to add to your holiday cookie exchange, via White On Rice Couple.
Check out these 5 restaurants from around the world and their holiday surprises to the diner, via WSJ.
Holiday punch was out of fashion even in Charles Dickens’ day, but he loved the old recipes for it. And as described in this NPR story with David Wondrich on his book Punch: The Delights (and Dangers) of the Flowing Bowl, punch was created by 17th-century British-empire-building sailors whose beer spoiled in tropical heat. They would have used rum and brandy and lots of it for punch with serious punch. Today for me it has a whiff of the 1950s, and does bring to mind sherbet for some reason, but as Wondrich points out in the NPR piece, punch is not a cocktail or pedestrian glass of generic Chardonnay—that is, an individual and isolating libation strategy. It is, rather, a communal and group drink, a social drink, a shared drink. I talk a lot about the Read On »
“You’re not going to be happy,” Bill said. Bill was the editor of Ruhlman’s Twenty, the guy who more or less line-drived it into play. I was meeting him at Chronicle’s offices for the first time. “Why not?” “Twenty‘s going to be sold out.” “I thought you printed a lot of copies.” “Not enough.” “It’s December 1st, Bill—this is, like, the biggest book-buying month of the year.” “I know.” Which is why he said I was going to be unhappy. It wasn’t even on Kindle yet (which is how I usually read my copy today, because of the search function). And which is why I’m printing one of my favorite recipes from the book below. And re-promoting it as a Superlative and Timeless Work of Culinary Artistry, as fun to read in bed as it Read On »