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Eggnog-Inspired Holiday Desserts & Drinks from Davidson's Safest

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Eggnog-Inspired Holiday Desserts & Drinks from Davidson's Safest The Land of k Nog UPDATED Eggnog-inspired FOR 2016 Includes even holiday desserts & drinks from more great recipes! Davidson’s Safest Choice® Pasteurized Eggs & Fine Cooking The holidays are here, and you’re hosting. This is no time to phone it in. No playing it safe. You’re ready to flex your culinary chops. And no one is worth the extra effort more than your family and friends. Start spreading holiday cheer by conquering their favorite taste of the season: eggnog. Make it from scratch using this collection of recipes from Davidson’s Safest Choice® Pasteurized Eggs. No need to hesitate—you’re armed with the power of the P. Davidson’s eggs are pasteurized in a warm water bath to eliminate the risks of Salmonella without compromising flavor. And that means you can be fearless. So enjoy your eggnog, lick the homemade buttercream off the beaters, have a moment with your delicate mousse. Egg fearlessly—with Davidson’s Safest Choice® Eggs. Find us in the fresh egg section of your market, or visit www.safeeggs.com/store-locator. Classic Eggnog This Classic eggnog is delicious topped with a sprinkling of ground nutmeg, TIP a small scoop of vanilla ice cream, or a dollop of whipped cream. To make this Serves 20 Active Time: 30 minutes Total Time: 4 hours 30 minutes recipe, always use Davidson’s Safest Choice® Pasteurized 12 Davidson’s™ eggs, 1. Place egg yolks in a serving, beat the room Eggs. Why? It calls separated large bowl. Beat with temperature egg whites for raw eggs. And 11⁄2 cups granulated an electric mixer until with an electric mixer pasteurization sugar combined. until soft peaks form. 4 cups heavy cream eliminates the risk of 2. Gradually add the sugar, 5. Stir the egg yolk mix- Salmonella so you 2 cups whole milk beating until the mixture ture. Then gently fold in 2 to3 cups dark rum, is thick and pale yellow. the beaten egg whites. can fearlessly enjoy bourbon, or brandy Pour the eggnog into a every creamy sip! (optional) 3. Stir in the cream and milk, then the rum and punch bowl. Sprinkle 2 Tbs. vanilla extract with the nutmeg or (optional) vanilla, if desired. cinnamon. Ground nutmeg or 4. Cover and refrigerate cinnamon to taste until chilled or as long as overnight. Just before 2 Eggnog Pound Cake This eggnog pound cake is both dense and moist. The eggnog blends into this cake seamlessly and the glaze made from eggnog and dark rum adds the perfect sticky-sweet finish. Yields 1 9x5-inch loaf cake; serves 24 Active Time: 25 minutes Total Time: 1 hour 35 minutes For the pound cake Make the pound cake 4. On low speed, add the dry ingredients 8 oz. cake flour 1. Heat the oven to 325°F and place an in 3 batches and mix until the batter is 1 tsp. freshly grated oven rack in the center position. Grease just combined. nutmeg a 9x5-inch loaf pan and line the bottom 5. Pour the batter into the prepared loaf ½ tsp. ground with parchment paper. pan and smooth the top with a spatula. cinnamon 2. Whisk the flour, nutmeg, cinnamon, 6. Bake for 70-75 minutes, or until a ¼ tsp. sea salt and salt together and set aside. toothpick inserted into the center comes 6 oz. unsalted butter, 3. In a stand mixer fitted with the paddle out clean. Allow the cake to cool for at room temperature attachment, cream the butter and sugar 5 minutes in the pan and then gently 8 oz. granulated sugar together on high speed until light and flip onto a cooling rack. Allow the cake 2 Davidson’s™ eggs, fluffy, approximately 5 minutes. Scrape to cool to room temperature. at room temperature down the sides of the bowl and mix on 7. While the cake is cooling, prepare the ½ tsp. pure vanilla high speed for another 30 seconds. Turn glaze. extract the mixer speed down to medium-low ½ cup Safest Choice™ and add the eggs, one at a time, allowing Make the glaze Classic Eggnog (see the first to incorporate completely before 1. Whisk together the dark rum, eggnog, p. 2), at room tem- adding the next. Scrape down the sides and confectioners’ sugar until smooth. perature of the bowl, add the vanilla and eggnog, 2. Before serving, drizzle the glaze over the cake. For the glaze and then mix again until everything is just combined. —Recipe courtesy of 1 Tbs. dark rum Jennifer Farley, Savory Simple 1 Tbs. Safest Choice™ Classic Eggnog (see p. 2) ½ cup confectioners’ sugar 3 Hot Chocolate Eggnog with Eggnog Whipped Cream You’ll love this festive drink: A rich homemade eggnog is incorporated into both the hot chocolate and the whipped cream topping. It’s creamy, delicious, and unique! Serves 4 Active Time: 30 minutes Total Time: 30 minutes For the eggnog Make the eggnog 2 cups whole milk 1. In a medium pot over medium-high 1 cup heavy cream heat, combine the milk, heavy cream, nutmeg, and a pinch of salt until you 1⁄2 tsp. nutmeg see small bubbles rising to the surface, Pinch kosher salt stirring occasionally to avoid burning. 4 Davidson’s™ egg 2. yolks Meanwhile, in a stand mixer or a bowl with an electric hand mixer, beat the egg 1⁄2 cup granulated sugar yolks and sugar together until the yolks 1 tsp. pure vanilla lighten in color and the sugar com- extract pletely dissolves. For the whipped cream 3. Remove the milk mixture from the heat 2⁄3 cup heavy cream, and very slowly pour it into the egg well chilled yolks, whisking constantly to prevent 2 Tbs. confectioners’ the eggs from cooking. Return the sugar mixture to the pot and cook until the mixture reaches 160°F. Remove from For the hot chocolate the heat and stir in the vanilla. Pour into 1 cup whole milk a mixing bowl and let cool completely. 1 cup finely chopped Refrigerate until well chilled. dark chocolate Make the whipped cream 3 Tbs. granulated sugar 1. Place the cream, confectioners’ sugar, Pinch kosher salt and ⅔ cup of the eggnog in the bowl of a stand mixer and beat on high (start on For serving a lower speed to avoid splatter) until the Nutmeg, to taste desired whipped cream consistency is reached. Make the hot chocolate 1. Place the remaining 3 cups eggnog, the milk, dark chocolate, sugar, and a pinch of salt in a medium pot over medi- um heat. Warm the mixture, stirring occasionally, until the chocolate is fully melted. 2. Divide among four glasses and top with the eggnog whipped cream and a sprin- kle of nutmeg. —Recipe courtesy of Chris Cockren at Shared Appetite 4 Eggnog Meringue Pie With its lofty snow-white cap, this pie looks like a classic lemon meringue, but one taste of the creamy, spiced-eggnog filling puts you right in the holiday spirit. Yields 1 9-inch pie; serves 8 to 10 Active Time: 1 hour Total Time: 5 hours For the crust Make the crust and whisk in the rum, vanilla, and bour- 4 Tbs. unsalted butter, 1. Position a rack in the center of the oven bon. Strain the mixture through a fine- melted, plus extra and heat the oven to 350°F. Lightly mesh sieve into a large bowl or 8-cup for the plate butter a 9-inch pie plate. Break the measure, and let cool for 10 minutes, 9 whole graham graham crackers into the bowl of a food then pour into the pie crust. Chill until crackers processor and process to form crumbs. set, about 4 hours, or overnight. Add the melted butter and pulse until For the filling Make the meringue and top the pie mixed; the crumbs should hold together 5 large Davidson’s™ when squeezed with your fingers. Scrape 1. In a stand mixer fitted with the whisk egg yolks (reserve the mixture into the pie plate and press attachment, whip the egg whites, cream whites for the me- of tartar, and salt on high speed to form ringue, below) the crust evenly into the bottom and all the way up the sides of the plate. Use soft peaks, about 3 to 4 minutes. 1⁄3 cup granulated sugar the bottom of a measuring cup to firmly 2. Put the sugar and ¼ cup water in a small ½ tsp. freshly grated nutmeg press the crust into the plate. Bake until saucepan and attach a candy thermom- firm and slightly darker, about 4 to eter to the side. Have ready a 1-cup ¼ tsp. table salt 6 minutes. Set on a wire rack to cool. heatproof measuring cup. Heat the sugar 1¼ cups whole milk (The crust can be made up to 1 day over medium-high heat until it reaches ¾ cup heavy cream ahead and kept loosely covered at room 235°F, about 4 minutes. Immediately 1 envelope (¼ oz.) temperature.) transfer to the measuring cup and with unflavored gelatin the mixer on medium speed, slowly Make the filling 1 Tbs. golden or light pour the sugar syrup down the side of 1. rum In a large heatproof bowl, whisk the the bowl. Increase the speed to medi- yolks, sugar, nutmeg, and salt until 2 tsp. pure vanilla um-high and beat until firm, glossy, extract smooth and pale in color. Combine the increased in volume, and no longer milk and cream in a medium saucepan, 1½ tsp. bourbon warm when you touch the bowl, about 2 sprinkle the gelatin over the surface, to 3 minutes.
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