Over Easy

And just like popular music, which has
splintered into more stations than can cram an XM Radio receiver,
variations on the basic egg-yolks-nutmeg-and-heavy-cream recipe have
become innumerable. Wegmans’ Web site lists nine varieties of the
product, from Silk Soymilk Nog to Organic Valley organic nog, premium
eggnog and, for those who have trouble digesting dairy products,
Lactaid Egg Nog. It makes sense that eggnog sales peak in December,
although most retailers will sell it into January.

Use your
noggin: Because it tends to be rich, and spiked, moderation is key when
quaffing a cup of eggnog. It also makes a fine accompaniment to Turkey
Joints. MICHAEL DAVIS PHOTO

The Massachusetts-based Hood produces seven eggnogs this
time of year, including vanilla, cinnamon, pumpkin, gingerbread and
sugar cookie. You don’t have to drink eggnog straight, either. It’s
fine spiked with a touch of bourbon, rum or Southern Comfort and
sprinkled with nutmeg. Or use it in place of creamer in your morning
coffee, or in recipes calling for milk, such as French toast.

Historically, eggnog’s first mention was in the early
17th century as a beverage to toast one’s health. With its European
roots and the availability of its ingredients, eggnog soon became a
popular wintertime drink throughout Colonial America. George Washington
was apparently quite a fan of the holiday staple, and devised his own
recipe using rye whiskey, rum and sherry.

Today it’s nearly impossible to attend a home-based
Christmas party without a punch bowl of eggnog for toasting the
holiday, and the impending new year. Eggnog is remarkably easy to make,
and is open to many variations, especially where the addition of liquor
is concerned.

Eggnog

This recipe for the real deal (raw eggs)
is from www.foodnetwork.com and my favorite TV chef, Alton Brown. For
the squeamish, he has included a cooked-egg variation.

4 egg yolks

1/3 cup sugar, plus 1 tablespoon

1 pint whole milk

1 cup heavy cream

3 ounces bourbon

1 teaspoon freshly grated nutmeg

4 egg whites*

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the
milk, cream, bourbon and nutmeg and stir to combine. Place the egg
whites in the bowl of a stand mixer and beat to soft peaks. With the
mixer still running gradually add the 1 tablespoon of sugar and beat
until stiff peaks form. Whisk the egg whites into the mixture. Chill
and serve.

For cooked eggnog, follow this
procedure: In the bowl of a stand mixer, beat the egg yolks until they
lighten in color. Gradually add the 1/3 cup
sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and
nutmeg and bring just to a boil, stirring occasionally. Remove from the
heat and gradually temper the hot mixture into the egg and sugar
mixture. Then return everything to the pot and cook until the mixture
reaches 160 degrees. Remove from the heat, stir in the bourbon, pour
into a medium mixing bowl, and set in the refrigerator to chill. In a
medium mixing bowl, beat the egg whites to soft peaks. With the mixer
running gradually, add the 1 tablespoon of sugar and beat until stiff
peaks form. Whisk the egg whites into the chilled mixture.

Eggnog Bundt Cake

Or you can incorporate the yummy stuff
into a holiday treat that isn’t a batch of tedious cookies. This recipe
is from www.hood.com.

Cake

1 18.25-ounce pudding-added yellow cake mix

Vegetable oil, according to cake directions

Eggs, according to package directions

1 teaspoon nutmeg

Hood Golden Egg Nog, substitute for water according to package directions

Eggnog Glaze

2 cups confectioner’s sugar

2 tablespoons butter, softened

1 teaspoon vanilla

3 tablespoons Hood Golden Egg Nog

Preheat oven to recommended temperature
on cake mix package. Spray sides and bottom of a bundt pan with cooking
spray. Combine dry cake mix with oil, eggs and nutmeg. Add eggnog. Mix
and bake according to package directions. Cool.

In a medium bowl, combine all glaze
ingredients, adding enough eggnog for desired consistency. Glaze cake
once it’s fully cooled.