Tuesday, November 21, 2006

A Recipe For Sweet

Courtesy of the great Emeril Lagasse.

Al Massa's Eggnog
From Emeril Lagasse

Ingredients needed:
12 egg yolks*
12 egg whites*
Two and one-fourth cup granulated sugar
1 quart finest brandy
1 pint Jamaican rum
1 gallon heavy cream
1 cup confectioners' sugar

*Note: Since this eggnog is made with raw eggs, be sure to use fresh, fresh eggs. People with digestive conditions, young children and the elderly should not be served anything with raw eggs.

Beat the yolks without mercy and add the granulated.
Add the brandy, in shots, alternately with shots of rum, mixing well.
Add three-fourths gallon of the heavy cream and stir to blend.
Fold in 6 lightly beaten egg whites.
Beat the remaining whites until very stiff, add the confectioners' sugar and the remaining heavy cream.
Fold into the eggnog mixture.
Store in a cool place and safe place for twelve hours.
Partakers will need spoons as this calls for spadework.
Makes 12 servings


Blogger Sweet said...

Thanks...Tramp...I will let you know how I feel on Friday...after having a few of these on T'day...Have a wonderful Thanksgiving...oh by the way, eddie is getting better everyday...the doc says it is still to early to say he will make it...however, I am thankful for any amount of time I have with the little guy...love to all...plant a big one on Jim...tell that's the best I could do...xoxxo

Wednesday, November 22, 2006 12:26:00 AM  
Blogger Tramp said...

I thought that might be to your liking, the brandy and all.

Looks like you have one more thing to be thankful for this holiday.


Wednesday, November 22, 2006 2:41:00 AM  

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