Publisher: Wisconsin Association of Nutrition & Foodservice Professionals Issue No: 4 December 2017 December is National Eggnog Month There is nothing better than sitting around a bonfire drinking eggnog and talking holiday memories with your family (especially if a little bourbon is involved). In the past I used to buy eggnog from the grocery store—it was quick, easy, and only cost me a few dollars. It was not until I tried making my own that I realized the store bought stuff has nothing on homemade eggnog!!! Like many drinks and desserts made during the holidays (including my Black Bottom Pumpkin Pie), eggs are a standard ingredient. To avoid getting sick from Salmonella when consuming these homemade goodies, the Egg Safety Center and FDA recommends using a cooked egg base. How do you make a cooked egg base? Well, first you need a recipe! An easy recipe for Classic Cooked Eggnog can be found on the American Egg Board’s website under Recipes and More. The recipe is printed on page 7 of this newsletter. When making your cooked egg base, pay attention to the FDA recommendations below: Combine eggs and half the milk as indicated in the recipe. Other ingredients, such as sugar may be added at this step. Cook the mixture gently to an internal temperature of 160° F, stirring constantly. The cooking will destroy Salmonella, if present. At this temperature, the mixture will firmly coat a metal spoon (but please don’t lick the spoon if the custard is not fully cooked!). After cooking, chill the mixture before adding the rest of the milk and other ingredients. Don’t have time to make a cooked egg base but still want homemade eggnog? You can use other options for safe eggnog, such as egg substitute products or pasteurized eggs instead of raw eggs. You might think that adding alcohol to the recipe kills the bacteria, but this is false! 1 By following a good recipe and these simple recommendations, you can be sure to have delicious AND safe eggnog for your entire family to enjoy! For more safety information on preparing homemade eggnog visit: http://www.foodsafety.gov/blog/eggnog.html Happy National Eggnog Month! Article printed from Incredible Egg: http://www.incredibleegg.org URL to article: http://www.incredibleegg.org/recipe/classic-cooked-eggnog/ Mission: Position the Certified Dietary Manager as the expert in foodservice management and food safety. From the Desk of Our President Vision: The Certified Dietary Manager is the cornerstone of the collaborative Dietetics profession. State Website: Go to www.anfponline.org/events-community/chapter-pages/wisconsin/hp As of November 30, 2017, the Wisconsin ANFP is 348 members strong; 328 Certified Professional members, 20 Professional non-certified members. Please contact any officer, if you know of a new member or student, so we know who they are and how to keep them informed about events taking place in the Wisconsin ANFP. Welcome New Members!! Tammy Hustad Cumberland James Feil Beaver Dam Timothy Neuman Neenah 2 It's that time of year again. December has come and with it all the joys of Holidays. But what is the real meaning of the Holidays? Is it the gifts under the tree, the lights in the windows, the cards in the mail, dinners with family and friends, snow in the yard, stockings hanging in the living room, and shouts of "Happy Holidays" to those who pass us in the streets? Is this really the Holidays? For many people, the Holidays is a time of sorrow. They don't have the extra money to buy presents for their children, family, and friends. Many are saddened at Holiday time when they think of their loved ones who will not be able to come home for various reasons. Family dinners may be only a wish and not a reality for some. Yet, the Holiday can be a season of great joy. Rather than stressing yourself out over the holidays, take time to reflect on all the blessings you have been given over all the years. Help a person or family that may be struggling right now and make their holidays a little brighter. Think of the joy that will bring to them and yourself. Give to your favorite charity or fix a special dinner or tray of holiday treats for an aging neighbor that may be alone. Overall, what you put into the Holidays, you will get back ten-fold in the feeling that you made someone else’s Holidays just a little brighter! Happy Holidays Everybody! Until next month…“Live Long…and Never Stop Giving!” 3 February 5 – 9, 2018 ……….... Pride in Food Service Week March 15, 16, 2018 ………….. Spring Regional, Dallas, TX April 4, 5, 2018 ………………. Spring Regional, Lexington, KY April 19-20, 2018 …………….. Wisconsin ANFP Spring Conference, Oshkosh, WI, Hilton Gardens Hotel and Conference Center June 1-4, 2018 ……………….. ANFP Annual Conference & Expo, Orlando, Florida Fall 2018 ………………….…... Wisconsin ANFP Fall Conference, Wisconsin Dells Spring 2019 …………….…..... Wisconsin ANFP Spring Conference, Door County 1st – Susan Backus 2nd – Lisa Calhoun; Laura Pyfferoen 4th – Kathleen Lindquist 8th – Elaine Kubisiak; Paula Larrabe 10th – Dawn Pawlowski 11th – Susanne Skinner-Whitesides 12th – Kathy Prodoehl 13th – Judy Haverland 15th – Jo Ann Bautista; Anthony Kerscher, Cathy Ransom; Bonnie Schlender 20th – Michael Mueler 21st – Nicole Long 25th – Doreen Miller HHaappppyy 26th – Inge Liegl 27th – Cindy Kleinschmidt BBiirrtthhddaayy 28th – Tiffany Kuechenmeister 29th – Rachel Peterson ttoo AAllll!! 30th – Cynthia Slaby 31st – Sherry Koep – Doreen Miller 4 In the month of January we celebrate these special occasions: Bread Machine Baking Month National Candy Month National Egg Month National Hot Tea Month National Meat Month National Oatmeal Month National Soup Month National Wheat Bread Month Prune Breakfast Month 2nd Week of January – National Pizza Week 4th Week of January – National Meat Week 4th Week of January – National Irish Coffee Week 1st – Bloody Mary Day; Apple Gifting Day 2nd – National Cream Puff Day 3rd – Chocolate-Covered Cherry Day 4th – National Spaghetti Day 5th – National Whipped Cream Day 6th – Bean Day; National Shortbread Day 7th – National Tempura Day 8th – English Toffee Day 9th – National Apricot Day 10th – Bittersweet Chocolate Day 11th – Milk Day; Hot Toddy Day 12th – Curried Chicken Day 13th – National Peach Melba Day 14th – National Hot Pastrami Sandwich Day 15th – Strawberry Ice Cream Day 16th – National Fig Newton Day; International Hot & Spicy Food Day 5 17th – Hot-Buttered Rum Day 18th – Peking Duck Day 19th – National Popcorn Day 20th – National Buttercrunch Day; National Cheese Lover’s Day; National Granola Bar Day 21st – New England Clam Chowder Day; 22nd – National Blonde Brownie Day 23rd – National Rhubarb Pie Day 24th – National Peanut Butter Day 25th – National Irish Coffee Day 26th – National Pistachio Day 27th – Chocolate Cake Day 28th – National Blueberry Pancake Day 29th – National Corn Chip Day 30th – National Croissant Day 31st – Brandy Alexander Day 6 Saint Nick’s Egg Nog Total Time: 25m Prep Time: 10m Cook Time: 15m Yields: 12 Servings Directions 1. BEAT eggs, sugar and salt in large heavy saucepan until blended. STIR IN 2 cups milk. 2. COOK over low heat, stirring constantly but gently, until mixture is just thick enough to just coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately. 3. STIR IN remaining 2 cups milk and vanilla. REFRIGERATE, covered, until thoroughly chilled, several hours or overnight. What You Need 6 large EGGS 1/4 cup sugar 1/4 tsp. salt 4 cups whole milk, divided 1 tsp. vanilla 12 cinnamon sticks for garnish Insider Info Just before serving, stir brandy, liqueur, rum or bourbon into eggnog, if desired. For a festive presentation, garnish with whipped cream, ground nutmeg, cinnamon sticks or candy canes. Secrets of success: Low heat, a heavy sauce pan, constant stirring and patience are the keys to making the eggnog. If you increase the cooking temperature to try to speed the process along, the mixture is likely to curdle. Stirring constantly, making sure to cover the entire bottom and corners of the pan, prevents scorching and ensures that the mixture heats. Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked eggnog will be thin and watery; overcooked custard will curdle. The difference is a matter of only a few degrees. For perfectly smooth eggnog: Pour through a sieve before chilling. For a richer eggnog: Substitute half-and-half or light cream for some of the milk. 7 To keep eggnog cold during a party, set punch bowl or pitcher in a bed of crushed ice, or freeze some of the eggnog in ice cube trays or ice ring using a bundt pan and add to bowl right before party. Use leftover eggnog in French toast or pancake batter. Plan now to attend the Wisconsin ANFP Spring Conference in Oshkosh, April 19 & 20, 2018 at the Hilton Gardens Hotel and Conference Center Watch the newsletter for further information 8 .