I hope you all have a great holiday. We had a very good session with the graduate faculty yesterday to debrief the first semester. As I said to them, I was greatly impressed at their willingness to be open about the strengths and weaknessess of their classes. I really think we are building a strong program.
My contribution to the meeting refreshments was the Holoman’s famous homemade eggnog. I was asked to blog the recipe, so here goes.
Separate 6 eggs. Beat the yolks until lemon yellow, then beat in 1/2 c. of sugar.
In a large bowl, beat the whites until stiff peaks form. (For you non-cooks out there, be sure to wash your beaters between these steps, otherwise the whites won’t beat up.) Then beat in 1/2 c. of sugar.
Fold the yolks into the whites.
1 pint of heavy cream (I prefer not ultra-pasteurized, but I’m not sure you can tell the difference)
1 pint of whole milk
1 pint of bourbon
1 oz of dark rum, preferable Meyers or other very dark rum.
Best to let chill covered overnight, at which point you will need to stir well, but it can be consumed immediately.
Can be easily doubled to fill a punch bowl.