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December 1998 Issue
Nutmeg -- Myristica Fragrans
by Rossana S. Tarantini
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Since I plan to dedicate the January column to various spice blends and their uses, I'll skip that for this month. Instead, in honour of the festive season and to help add merriment to your holiday plans, I've decided to include some recipes with seasonal entertaining in mind.

First off, please be advised that I am about to let you in on a long-held, well kept secret. Since I know that the readers of Seasoned Cooking can be trusted to keep a secret, I know it will go no further than "just us". For years, my Holiday guests have been imbibing my special eggnog. In this issue of Seasoned Cooking, the secret is at long last revealed. Remember, keep it under your hat!

 

Roxie's Eggnog

  • 6 eggs, separated
  • 3/4 cup sugar
  • 2 cups whipping cream (35%)
  • 1 cup light or dark rum (don't use white, its flavour is too sharp!)
  • 2 tsp vanilla
  • 2 cups milk
Beat egg whites till stiff peaks form. I always like to tip the bowl they're in upside down. If you don't get a mess on the counter, they're ready! Set aside.

Beat egg yolks til light and gradually add sugar. Continue beating until all sugar has been added and yolks are fluffy and light coloured. Stir in rum and vanilla. Set aside.

Whip cream till stiff.

In a large punch bowl or other container combine all three mixtures and stir till well amalgamated. Stir in milk. Refrigerate.

To serve, remove from refrigerator and stir again to recombine (because of the beaten egg whites and the whipped cream, the mixture will separate when left for any length of time). Pour into cups and sprinkle generously with grated nutmeg.

  • Yields: approximately 2.5 - 3 liters
  • Preparation Time: approximately 30 minutes (excluding chilling time)
 

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