National Eggnog Day

National Eggnog Day

The origins of eggnog and the components (ingredients) of the concoction are still debated. Some say it was invented during the medieval times.  The “nog” part of the beverages name is said to have stemmed from the word noggin, a term that meant a small, wooden mug used to serve alcohol. It was also referred to as a Egg Flip, which was the practice of rapidly flipping the mixture between two pitchers to mix it.

In England eggnog was considered the trademark drink of the upper class. James Humes an author and historian writes that the average Londoner rarely saw a glass of milk.

It is also said that eggnog descended from a hot British drink called posset, which consisted of eggs, milk, with the addition of an ale (beer) or wine.

With the addition of alcohol, the eggnog was aged for several weeks, maybe even months. Yes raw eggs were used, but remember, booze or alcohol can both be a preservative and sterilizer. Very few bacteria, including salmonella, are not able to survive in the presence of alcohol, as has been proven in lab experiments at Rockefeller University.

Whatever the origins may be, a great beverage was invented 100’s of years ago, which has became a traditional beverage throughout Canada and the United States this time of year, that is starting in November and being available in the market through the first of January.

Let’s get to “Egg Flipping.” But before we can do that, let’s make some eggnog, and here is what you will need.

6 large eggs
1 cup sugar
2 cups whole milk
1 cup heavy cream
1/2 to 1 1/2 cup bourbon or rum, optional
Nutmeg and cinnamon stick, to serve

Separate the eggs, putting the yolks in one bowl and the whites in another. Cover the egg whites and refrigerate until needed.

Combine the yolks and the sugar in a medium mixing bowl. Whisk until the mixture is smooth and creamy.

Next, add the milk, cream, and liquor (if using) with the egg mixture and mix until combined.

Cover the bowl and chill in the refrigerator for at least an hour. The more liquor you add, the longer it will keep. If you are making non-alcoholic eggnog, store it in a sealed glass container. The beverage should be consumed within a day.

Before serving a glass of eggnog, whisk the reserved egg whites in a mixer on high speed until the whites form stiff peaks, then fold the beaten egg whites into the prepared eggnog and gently stir the whites into the base (this step is optional. You do not have to add the egg whites).

Adding the whipped egg whites will give the eggnog an extra-creamy texture.

Eggnog with nutmeg and a cinnamon stick Serve in individual glasses topped with nutmeg, and a cinnamon stick.

You can also enjoy eggnog with coconut milk, by exchanging out the dairy milk.

What Others Are Reading:

National Cocoa Day With A Chocolate Tiramisu

National Cocoa DayA hot cup of cocoa is the same as a hot cup of chocolate. Today December 13th according to National Day Calendar, it is National  Cocoa Day. What a great month to have such a day, as the day are getting colder, and a cup of hot cocoa seems the hot beverage to recognize. Even more so, that it is a wintry windy and rainy morning outside at the moment.

National Day Calendar notes that in their research on this day, they were unable to find the creator of National Cocoa Day.

But hey, what a great excuse to make a Chocolate Tiramisu, while enjoying a cup of hot chocolate or hot cocoa. If you enjoy the traditional tiramisu prepared with espresso, you’ll excite your taste buds with a chocolate tiramisu!

Here is what you will need to prepare your own Chocolate Tiramisu, while enjoying a nice cup of hot chocolate.

Chocolate Tiramisu

1¾ cup heavy cream, divided

1  cup coconut sugar or granulated sugar

16 ounces mascarpone cheese

¼ tsp. Himalayan salt

2 tsp. vanilla extract

6 oz semi-sweet chocolate, finely chopped

24-30 lady fingers

2 cups prepared hot chocolate, strong, cooled to room temperature

With an electric mixer, beat whipping cream with sugar on medium speed until stiff peaks form, about 3 minutes.

Mix in salt, vanilla, and mascarpone cheese until combined.

Using a pastry bag, pipe a small amount of the cream mixture into the bottoms of 6 – 10 to 12 ounce dessert glasses.

Break lady fingers into pieces first, so they fit, then dip in hot chocolate and place in a single layer over cream mixture. Pipe in some more cream mixture, repeating layers, ending with the cream mixture.

Top with a dusting of unsweetened cocoa powder, and top with shaved dark chocolate or real chocolate sprinkles.

Enjoy at room temperature or chilled.

What Others Are Reading:

Bacon Eggs and Asparagus Benedict

Bacon Eggs and Asparagus Benedict

There are two and possible more accounts as too how Eggs Benedict came to be a sought after breakfast and Sunday brunch item.

The first account is from 1894 when Lemuel Benedict, a Wall Street broker, went into the Waldorf Hotel to get something to eat in the restaurant. It was said he had a hangover at the time.

He ordered some toast, crisp bacon, two pouched eggs, and a side of hollandaise sauce.

cookbook of the waldorf

Photo Credit: Chest of Books

A column in The New Yorker – Talk of the Town – had interviewed Mr. Benedict just before he died, in 1942.

During the interview he had made the claim that he had put the dish on the breakfast and luncheon menu of the Waldorf Hotel.

Mr. Benedict even claimed the Eggs Benedict recipe was published in the cookbook – Cookbook of the Waldorf  (author  Oscar Tschirky – printed 1896) because of him.

The second account is from 1967 when a claim was made by Edward P. Montgomery on behalf of commodore E.C. Benedict, as he wrote a letter to the New York Times, that included the recipe.

In the letter he claims to have received the recipe from his uncle, a friend of the commodore.

Variations of Eggs Benedict

There have been several different ways to make Eggs Benedict since its appearance to the culinary world. Most of us know it is an American breakfast dish that consists of two halves of an English muffin, topped with ham or bacon, poached eggs, and Hollandaise sauce (see our recipe here of Eggs Benedict with Hollendaise Sauce).

There are ten variations to date, and they include:

  • Eggs Blackstone – made with  streaky bacon and slices of tomatoes are added
  • Eggs Blanchard – Béchamel suace is used in place of the Hollandaise
  • Eggs Florentine – made with spinach in place of the ham or the spinach is added just underneath the ham
  • Eggs Mornay – made with a Mornay cheese sauce in place of the Hollandaise
  • Eggs Atlantic (also called Eggs Hemingway, or Eggs Copenhagen) – made with  smoked salmon. This variation is called “Eggs Benjamin” in a few restaurants in Canada
  • Huevos Benedictos – a Spanish style that is made with either sliced avocado or Mexican chorizo, and is topped with both a salsa roja (red sauce) and hollandaise sauce
  • Eggs Hussarde – made with Holland rusks in place of the English muffin and adds Bordelaise sauce
  • Irish Benedict – is made with corned beef or Irish bacon
  • Eggs Chesapeake – is made with crab cake, and tops the hollandaise sauce with a sprinkle of Old Bay Seasoning
  • Eggs Hebridean – is made with Black Pudding. This variation is common in Scotland, and uses black pudding from Stornoway

Here is our version of Eggs Benedict, though several may have made it in their kitchen before we did. We call it Bacon Eggs and Asparagus Benedict.

In large pot of boiling salted water, blanch asparagus until tender-crisp, about 2 minutes. With slotted spoon, transfer to bowl of ice water; drain and pat dry.

1 pound asparagus, trimmed

4 slices Canadian ham

4 slices 100% whole grain English muffin, toasted

Hollandaise Sauce:

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

Poached Eggs:

4 eggs

1 tbsp white vinegar) 

Making the Sauce:

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil.

Add yolks and lemon juice to either a large glass or metal mixing bowl.

Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

Bacon Eggs and Asparagus Benedict Poaching the Eggs:

Using the same pot of water add 2 to 3 teaspoons of white vinegar.

Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes.

Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Arranging the Plate:

Place 1 or two slices of the toasted English muffin on a plate. Next add 3 or 4 asparagus spires, then add ham, poached egg, and spoon on sauce.

 

What Others Are Reading:

Berries and Vanilla Pudding Pie

Berries and Vanilla Pudding Pie

We would like to start off with saying we found this delectable pudding pie on Instagram. She like a food post of mine, and I went to check out her food creations and found her Strawberry Vanilla Pudding pie.

Her name is Andrea and you can find more great food photography and creations of her’s at  instagram.com/andrea_veganlicious. Thanks Andrea for sharing your recipe with us on Instagram.

Andrea used Dr. Oetker‘s Organic vanilla pudding and in place of milk she used almond milk. Here at Splendid Recipes and More we add blueberries, and used almond – coconut milk.

The organic brand of vanilla pudding we used, found at the Whole foods Market was “European Gourmet Organics Vanilla Pudding.”

Our featured recipe and here is what you will need:

simple ingredients for Berries and Vanilla Pudding Pie

1 3.5 ounce box Organics vanilla pudding (or your favorite organic brand)

1/4 of a medium organic banana, cut  into 5 1/2 inch slices

1/2 cup organic blueberries

8 medium sized organic strawberries

1 organic pie shell, baked

2 cups organic almond – coconut milk

Bake the pie shell according to package instructions. Usually it is in a preheated oven to 450 degrees for 10 – 12 minutes. Let cool.

Make the pudding according to package instructions. Replace the 2 cups of milk called for, with 2 cups of almond – coconut milk. Also the instructions say it is optional to use one egg yolk for a creamer pudding. We did add a organic egg yolk.

Pour the prepared pudding into the cooled pie shell and let set in refrigerator for the amount of time the pudding box instructions call for. The pudding we used said let set for 90 minutes in the refrigerator.

Slice strawberries in half, and place each slice, cut side down, around the out edge of the pie. Sprinkle the blueberries around the strawberries, and place the five slices of banana in the center in a circular motion. Top the bananas with a few blueberries.

Berries and Vanilla Pudding

Slice, plate and serve.

 

What Others are Saying About Strawberry or Banana Pie:

High Protein Egg-Spinach Combo

 

High Protein Egg -Spinach Combo(2)Maybe your wondering why this would be a high protein breakfast combo? All you see is an egg, which everyone knows has protein. Of course the amount of protein depends on the size of the egg. A large egg has 6.29 grams of protein, a medium egg has 5.54 grams, and a small egg has 4.65 grams of protein. The protein is shared between the egg white and the yolk.

Single serve coffeeWhile we have the coffee going, let me explain more why this is a high protein breakfast. One cup of raw spinach has only 1 gram of protein, but when it’s cooked it has 7.6 grams. The protein in spinach though is not a complete protein, meaning it does not supply all 9 essential amino acids like as a complete source of protein would. Amino acids are the building blocks of proteins, and there are more than 20 different amino acids.

So now that’s were the egg comes in. An egg with its protein provides all of the amino acids you need in your diet. Our bodies need  amino acids, as they are building blocks, making all the cells and tissues found inside of us.

But please don’t through your egg yolk out and only be content with an egg white omelet. The yolk contains 90% of the calcium, iron, phosphorus, zinc, and vitamins B-6 and B-12.

Our featured breakfast –High Protein Egg-Spinach Combo- has 9 grams of protein, which will carry you right up to lunch, with no snaking on junk food before. The spinach provides fiber and with its protein as well as the eggs, your digestion time is slowed and your blood glucose doesn’t spike, giving you energy for a longer period of time.

Now for our featured breakfast and here is what you will need.

1 large egg

3 tablespoons extra virgin olive oil

2 garlic cloves, minced

8 baby spinach leaves

4 cherry tomatoes, sliced in half

1/4 cup jack cheese, shredded

preparing ingredients for High Protein egg-Spinach Combo

 

Heat a small frying pan with the olive oil over medium heat. Add garlic and saute, 1 to 2 minutes. Next add the tomatoes and saute 1 minute more. Now add the spinach leaves, then crack open the egg over the other ingredients in the pan. Next top with the jack cheese, which adds a few grams more of protein.

cooking egg one minute with lid on

Now place a lid over the frying pan and cook for 1 minute.

High Protein Egg -Spinach Combo

Plate and enjoy with your fresh cup of brewed coffee (or your favorite morning beverage).

 

Those who skip breakfast eat more

Click to Enlarge for Better Viewing

Please don’t skip breakfast. Read our article –How Important is Breakfast for You– (FREE e-book provided).

 

 

 

 

 

 

 

 

 

 

 

What Others are Saying About Protein and Breakfast:

Eggs Benedict with Hollandaise Sauce

Eggs Benedict with Hollandaise Sauce

We are really excited to share this breakfast treat with you. It was our first attempt to make Eggs Benedict with homemade Hollandaise sauce.

Keep in mind this is a high protein breakfast, which will give you long term sustained energy. You should not find yourself snacking on junk food before you eat lunch around noon or 1 pm. Your body takes its time to digest protein, using every bit of it to give your muscles energy and making necessary repairs in other parts of the body.

What you will need to make Eggs Benedict with Hollandaise Sauce.

prosciutto

Prosciutto (Pork-Ham)

2 slices of 100% whole wheat English Muffin (per person)

2 medium to large eggs (per person)

4 slices of prosciutto (per person)

Warming meat and English Muffen for Eggs Benedict

Open the English muffin into two parts and place two slices of  prosciutto on each half. As you can see the front prepared muffins look nicer, and the back two look messy. I learned on the second attempt that there is a special technique to pulling the meat off the special coated paper between each slice of prosciutto.

Place them in a preheated 200 degree oven for about 5 to 10 minutes , or until the  meat and muffin are warmed. Here we used our counter top conventional Nu wave oven.

For the sauce to top the Eggs Benedict, this is what you will need.

This recipe is sufficient for 2 plates of Eggs Benedict.

4 egg yolks

1 stick of butter, no salt, melted

1 teaspoon lemon juice

sea salt and pepper to taste

You might have your own way to separate the yolk from the white, but this is our way of doing it.

Also the eggs should be at room temperature. Now that you have separated the yolks here is how you turn them into Hollandaise sauce.

preparing Hollandaise Sauce

In a 6 quart pot add water 1/4 way up. Bring water to a soft boil. Add yolks and lemon juice to either a large glass or metal mixing bowl. Place the bowl over the pot of soft boiling water and start to whisk the yolks over the simmering water until yolks become thick, about 2 to 3 minutes, removing from heat and putting back on. Do not stop whisking.

Remove from heat and add butter and whisk in. Next add sea salt and pepper to taste, whisk some more. If the sauce is to thick just add a few drops of water until you get a sauce again.

preparing to pouch eggs

Using the same pot of water add 2 to 3 teaspoons of white vinegar. Next crack an egg into a small glass bowl and gently drop egg into boiling water for 2 minutes. Do this with each egg. Remove pouched egg with a slotted spoon and place one egg on each slice of muffin.

Eggs Benedict with Hollandaise Sauce

Once the pouched eggs are over the muffins, spoon on some Hollandisie sauce and enjoy!!

What Others are Saying About Eggs:

Tips for Working with Eggs in the Kitchen

Tips for Working with Eggs in the Kitchen

 

Making the Perfect Deviled Eggs

To make perfect deviled eggs, ensure the yolk is evenly centered within the shell by always storing the eggs large end up. This keeps the yolks centered.

You can also spin the egg on a flat surface before boiling. Place an egg, lengthwise, on the top of the kitchen counter and gently spin it a couple of times. The spinning action helps center the yolk within the shell.

Don’t you hate it when some of your eggs crack while boiling and the whites ooze out? Well, all eggs have an air pocket at the larger rounded end. The air pocket expands as the egg is boiling and the shell cracks from the built up air pressure. To prevent this, pierce the large rounded end with a pin. As the eggs are cooking the air will escape through the hole.

After boiling the eggs plunge them immediately into cold water while they are still hot to prevent a greenish or grey ring from forming round the yolk. Make sure to keep the water cold while the eggs are cooling.

Testing to see if the Eggs are Still Fresh

Testing to see if the eggs are still Fresh

Place an egg in a bowl of room temperature water. If the egg sinks to the bottom (#1) it is still fresh as well as if it stands up on one end (#2). But if the egg floats to the top of the water (#3) it is no longer fresh.

Easiest Way to Separate the Egg Yolk from the White

Eggs at Room Temperature

  Testing to see if the Eggs are Still Fresh

Room temperature eggs whisk to higher volumes and ensure that the cake rises properly when baking. Eggs also must be at room temperature for the proteins to separate easily enough to support the cake’s crumb.

So what do you do to make your eggs at 41 degrees (temperature of refrigerator) rise to room temperature fast? Place them in a bowl of warm water for about 5 minutes.

Egg Whites and Stiff Peaks

Egg Whites and Stiff Peaks

For extra stiff beaten egg whites, never use a plastic bowl. Plastic is porous and absorbs oil which will prevent the egg whites from stiffening. Always use glass or metal mixing bowls that are freshly washed and dried.

 

What Others are Saying about Eggs:

Enhanced by Zemanta