Comments on: MxMo 10: Festival!

By: Kira

Kira — Wed, 27 Dec 2006 20:51:30 +0000

I used to nog every year, and that’s pretty much the recipe I followed, though my spices were different. The balance between cream and whites is key. Also I liked rum instead of bourbon for mine back then, as I was a weird little kid.

By: Todd

Todd — Thu, 14 Dec 2006 22:11:24 +0000

Wow, whoever steered you towards the Good Eats eggnog must be super awesome.

I made a batch myself, but was too impatient to chill the nog sufficiently before consumption. Given the size of the glasses we used, we only got 3 servings out of the batch, so 3 ounces of bourbon seemed to be about right. I used regular-ole Maker’s Mark for mine. I could go higher octane but I don’t think I d want to go too far if I continue to serve it up in pint mugs.

By: Well Fed Network - » Mixology Monday X: “Drinks for A Festive Occasion” Roundup

Wed, 13 Dec 2006 15:04:06 +0000

[...] As I mentioned we had several Egg Nog recipes so let’s take a look at those. The first recipe was submitted by Thomas who writes for our sister publication, Paper Palate. At some point Thomas plans to actually write about the cookbook that spawned this particular recipe but until he does we hosted his entry on our site. Thomas calls it The Real Eggnog. His version contains the entire liquor cabinet! Okay, not quite. On the other hand, Michael from A Dash of Bitters decided to try Alton Brown’s Egg Nog recipe which has very little alcohol, comparatively. And then there’s Anita’s, from Married with Dinner’s recipe which seems to be somewhere in between the two, although falling more to the light side. [...]

By: Michael Dietsch

Michael Dietsch — Wed, 13 Dec 2006 01:45:39 +0000

Dana, glad to hear the Ronnybrook is good. We love their creamline milk, cream, and ice cream, so I’m not surprised to hear their nog is yummy. We’ll have to get some from Whole Foods or Fresh Direct. As an aside, and speaking of good dairy, have you been to Saxelby’s Cheese in Essex Market? Yummy cheese, and Anne the owner is a total sweetheart.

Merry: One reason to put the booze into the nog is that it helps mature the eggs and kill any yuck. It also becomes part of the mix as the flavors meld in the fridge. Instead of doing just a Shirley Temple version, I’d instead make two pitchers–one for the adults and one for the kids. Just make sure you mark them well. As an aside, we miss you guys.

By: Michael Dietsch

Michael Dietsch — Wed, 13 Dec 2006 01:39:00 +0000

Sorry it took so long for comments to appear. My sites are blocked by the filtering software at work (sigh), so I can only check comments when I get home (double sigh).

I think I need to give my wife moderator access here so we can keep the conversation flowing when people have something to say.

By: merry

merry — Tue, 12 Dec 2006 16:24:24 +0000

Yeah – for a recipe that is supposed to yield 6 – 7 servings, 3 ounces of bourbon doesn’t really seem right. I mean most drinks have at least 1 ounce of some sort of alcohol. In all honestly, though… with kids around for the holidays, I would make the nog “dry,” and add the alcohol for adults individually.

By: dana

dana — Tue, 12 Dec 2006 14:43:38 +0000

I have tried the Ronnybrook Egg Nog and it is fan-freaking-tastic. It's so rich, actually, that you can water it down with milk and it's still great. (Is that defeating the purpose of The Nog? I am a philistine, perhaps.) And speaking of the Food Network, I was running on the treadmill at the gym yesterday and watching Food Network (what can I say; it motivates me) and I happened to catch this week's episode of From the Can Atrocities with Sandra Lee and she made the three most appalling holiday "cocktails" I have ever seen. One of them was garnished with a candy cane. Another won had a rim dipped in honey and ADORNED WITH COCONUT FLAKES. I have never been so frightened.