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Home , Eggnog, Egg white, Pasteurized eggs, Whipped cream

The Land of k Nog UPDATED -inspired FOR 2016 Includes even holiday & from more great recipes! Davidson’s Safest Choice® Pasteurized

& Fine 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® . 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 without compromising . And that means you can be fearless. So enjoy your eggnog, lick the homemade buttercream off the beaters, have a moment with your delicate . 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 , TIP a small scoop of ice , or a dollop of . 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 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 sugar combined. until soft peaks form. 4 cups heavy cream eliminates the risk of 2. Gradually add the sugar, 5. Stir the egg mix- Salmonella so you 2 cups whole 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 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. . 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 , 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 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 Eggnog with Eggnog Whipped Cream You’ll love this festive : 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 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 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. For the meringue and let sit for 5 minutes to soften. Heat the mixture over medium heat, stirring 3. Mound the meringue on the pie and use 5 large Davidson’s™ a small offset spatula to create decorative egg whites, at room occasionally, until hot but not , temperature about 3 minutes. Whisk the hot milk swirls and peaks. Use a kitchen torch to brown the meringue all over, keeping the ½ tsp. cream of tartar and cream into the yolk mixture. Return the mixture to the saucepan and cook torch moving for even browning. Once ¹⁄8 tsp. table salt over medium heat, whisking constantly, topped with the meringue, the pie can ¾ cup granulated sugar about 2 minutes. Remove from the heat be refrigerated, uncovered, for up to 3 hours before serving. —Fine Cooking for TIP Davidson’s Safest Choice® Eggs

Take your culinary skills—and egg whites—to new heights. To help egg See photo on page 6. whites reach their loftiest peaks, use more cream of tartar than you normally would: up to 1/4 tsp. per . A stand mixer usually creates a fluffier meringue than a hand mixer. Egg whites whip up best when they’re at room temperature too.

5 Eggnog Meringue Pie, recipe on page 5.

6 Eggnog Rich coconut milk stands in for the usual milk and cream in this -free nog, lending a mild tropical note to the familiar flavor profile. Yields about 3 cups; serves 4  Active Time: 10 minutes  Total Time: 4 hours 10 minutes

2 large Davidson’s™ 1. Beat the egg yolks and brown sugar 2. Before serving, whip the egg whites eggs, separated in a medium bowl with a hand-held and salt to stiff peaks with a hand-held ¼ cup dark brown electric mixer until pale brown, about electric mixer, about 8 minutes. Fold sugar 1 minute. Whisk in the coconut milk, the whipped whites into the chilled yolk 1 13.5-oz. can rum, bourbon, vanilla, nutmeg, and mixture. Serve immediately with freshly coconut milk (full fat) cloves until combined. Refrigerate, cov- grated nutmeg on top, or chill for up ¼ cup dark rum ered, for at least 4 hours or overnight. to 1 hour. If making ahead, whisk until 2 Tbs. bourbon Refrigerate the egg whites separately in smooth before serving. 1½ tsp. pure vanilla a medium bowl. —Fine Cooking for extract Davidson’s Safest Choice® Eggs ¾ tsp. freshly grated nutmeg, plus extra for Pinch ground cloves Pinch kosher salt

7 Eggnog-White Chocolate Mousse The delicate sweetness of white chocolate perfectly complements the traditional eggnog of this dreamy, cloud-like mousse. Yields about 21/2 cups; serves 4 to 6  Active Time: 30 minutes  Total Time: 2 hours 30 minutes

1 cup heavy whipping 1. Put ¾ cup of the cream in a medium chocolate mixture until smooth but still cream metal bowl and refrigerate until ready to streaky. Refrigerate while preparing the 1 Tbs. dark rum whip. egg whites. 2 tsp. bourbon 2. Put the rum, bourbon, and vanilla in 4. Wash and dry the beaters thoroughly, 1 tsp. pure vanilla a small bowl, sprinkle with the gelatin, and then whip the egg whites and cream extract and let sit for 5 minutes to soften the of tartar in a medium bowl to stiff peaks, ½ tsp. unflavored gelatin. Bring the remaining ¼ cup about 8 minutes. Fold the egg whites gelatin heavy cream, nutmeg, and salt to a sim- into the mousse until just incorporated. ½ tsp. freshly grated mer in a small saucepan. Remove from 5. Divide the mousse among 5- to 6-oz. nutmeg, plus extra the heat and stir in the gelatin mixture for garnish ramekins and refrigerate until chilled to dissolve. Stir in the white chocolate. Pinch table salt and firm, about 2 hours. Before serving, If necessary, return the pan to very low grate a generous amount of nutmeg over 4 oz. white chocolate, heat, stirring continuously, until melted the top of the mousse and garnish with at room temperature, and smooth. Transfer to a large bowl and finely chopped chocolate shards or curls, if using. whisk in the egg yolks. Refrigerate until 2 large Davidson’s™ cooled but not set, about 10 minutes. —Fine Cooking for eggs, separated, at Davidson’s Safest Choice® Eggs room temperature 3. Whip the cold cream with a hand- ½ tsp. cream of tartar held electric mixer to stiff peaks, about Dark chocolate 2 minutes. Fold the cream into the shards or curls, for garnish (optional)

TIP Dominate with a little décor. To make these chocolate curls, spread melted chocolate in a thin, even coat over a sheet. Let stand 10 to 20 minutes, then refrigerate until the chocolate is set but not hard (5 to 10 minutes). Pull a citrus zester through the chocolate to form the curls.

8 Gingerbread Cupcakes with Eggnog Buttercream A rich, silky French buttercream, made from whole eggs whipped with sugar syrup, lends itself naturally to the traditional eggnog flavorings of rum and nutmeg. It’s the perfect pairing with another holiday classic, spicy gingerbread. Yields 12 cupcakes and 31/2 cups buttercream  Active Time: 1 hour  Total Time: 2 hours 30 minutes

For the cupcakes Make the cupcakes 6 ¾ oz. (1½ cups) 1. Position a rack in the center of the all-purpose flour oven and heat the oven to 350°F. Line 3 2 tsp. ground ginger 12 regular-size (2 ⁄4 inch diameter) 1½ tsp. baking powder muffin cups with paper or foil liners. Sift together the flour, ginger, baking 1 tsp. ground cinnamon powder, cinnamon, salt, and cloves in a medium bowl. ¼ tsp. table salt 2. ¼ tsp. ground cloves In a stand mixer fitted with the paddle attachment, beat the butter and sugar on 4 oz. (½ cup) unsalted butter, softened medium speed until fluffy and lighter in color, about 2 minutes. Beat in the eggs, ½ cup dark brown sugar one at a time, on medium speed, beating well after each addition. Stop to scrape 2 large Davidson’s™ eggs down the bowl and the beater as needed. heat, swirling to dissolve the sugar, until Add the molasses and beat until smooth. it reaches 235°F, about 4 minutes. Trans- ¼ cup unsulfured molasses (It’s OK if you see very tiny curdles.) fer to a heatproof measuring cup. Turn the mixer to low and slowly pour the ½ cup whole milk 3. Add half of the flour mixture to the sugar mixture and mix on low speed un- sugar syrup down the side of the bowl. For the buttercream til just blended. Add the milk, and mix Increase the speed to medium and beat until no longer warm when you touch 4 large Davidson’s™ until just blended. Add the remaining eggs flour mixture and mix on low speed just the side of the bowl, about 10 minutes. The mixture should be very thick and 1 cup granulated sugar until blended. light yellow in color. 12 oz. (1½ cups) 4. Portion the batter evenly among the unsalted butter, cut prepared muffin cups. Bake until a 3. Gradually add the butter, in pieces, until into 1 Tbs. pieces toothpick inserted in the center comes it is all incorporated. It's OK if the eggs and softened out clean, about 18 to 20 minutes. Let lose some volume. Add the rum, vanilla, 1½ tsp. dark rum, the cupcakes cool on a wire rack for nutmeg, and salt and beat on high speed optional 15 minutes. Carefully remove the cup- until smooth, about 2 to 3 minutes 1½ tsp. pure vanilla cakes from the pan and set them on the more. extract wire rack to cool completely. Assemble the cupcakes ¾ tsp. freshly grated nutmeg, plus extra Make the buttercream 1. Transfer the buttercream to a large pas- for garnish 1. In a stand mixer fitted with the whisk try bag fitted with a large star tip. Pipe a ¹⁄8 tsp. table salt attachment, whip the eggs on high speed generous spiral of buttercream onto each until pale, fluffy, and greatly increased in cupcake. Grate a generous amount of volume, about 12 minutes. nutmeg over the cupcakes. The cupcakes will keep at room temperature in an 2. Meanwhile, put the sugar and ¼ cup airtight container for up to 3 days. water in a 2- to 3-quart saucepan and attach a candy thermometer to the side. —Fine Cooking for Heat the mixture over medium-high Davidson’s Safest Choice® Eggs

9 Eggnog Potent and classy, this martini brings an air of sophistication to classic eggnog. Impress your guests as you raise your glass! Why use Davidson’s Safest Choice® eggs in this recipe? You can raise your martini glass with confidence knowing you are using Davidson’s™ pasteurized eggs. Servings: 1  Active time: 3 minutes  Total time: 3 minutes

3½ oz. Safest Choice™ Classic Eggnog (see p. 2) 1½ oz. (1½ shots) vanilla Cinnamon Garnish: cinnamon stick, peppermint candy, or graham crackers (see varia- tions)

1. Chill 5 ounce martini glass by easily be crushed to near-pow- fi lling it with ice. der form by using a food proces- 2. Mix the eggnog with the vodka in sor, or by placing the candy into a a shaker, giving it a few agitations. plastic baggie and either rolling over it with a rolling pin or pounding 3. Empty the ice from the martini it with meat tenderizer. Pour the glass and then swirl the cinnamon crushed peppermint onto a plate. As schnapps around the inside of the soon as the ice in the glass has been glass. emptied, turn the glass upside down 4. Strain content of shaker into the and press rim into the candy. Th e glass, garnish with cinnamon moisture from the chilled glass will stick, and serve. help the candy adhere to the rim.

Variations Tr y crushed graham crackers as an For holiday fl air, try rimming the alternative rim around the glass. glass with crushed peppermint candy instead of swirling the glass with cinnamon schnapps. Th e candy can

TIP Conquer this cocktail with your own two hands. Literally. To separate an egg with less risk of breaking the yolk, crack the egg gently in your hand, and let the white slip through your fi ngers as you hold the yolk. It’s also best to separate eggs while they’re cold because the yolks are fi rmer.

10 Eggnog Cookie Dough Truffles This eggnog cookie dough truffles recipe is a great way to use some of your leftover eggnog. Decorating them with holiday sprinkles makes a decadent dessert festive! Servings: 24  Active time: 30 minutes  Total time: 2 hours 30 minutes

½ cup unsalted butter, melted ¼ cup granulated sugar ¼ cup light brown sugar 1 tsp. vanilla extract ¼ tsp. rum extract ¼ cup Safest Choice™ Classic Eggnog (see p. 2) 1 cup all-purpose flour ¼ tsp. salt ½ tsp. 8 oz. white or dark chocolate Sprinkles for garnish 1. In a medium-sized bowl, whisk together melted butter, sugars, vanilla and rum extracts, egg- nog, flour, salt, and spice until smooth. 2. Place cookie dough in the refrigerator to firm up for 30-40 minutes. 3. Using a tablespoon, scoop out dough and shape into balls with your fingers. Place each dough ball on a parchment lined cookie sheet. Refrigerate the dough again for 30 minutes. 6. Refrigerate for at least 1 hour 4. Place chocolate in a until chocolate has set. safe bowl and microwave until melted. Stir every minute or so to —Recipe by Jocelyn Delk Adams at Grandbaby Cakes create smooth chocolate. 5. Dip each ball in melted choco- late, coating all sides. Place back on parchment paper and scatter each with sprinkles.

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