Egg Nog from Scratch
#Shorts #EggNog #EggNogfromScratch
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12 drinks of Christmas: Blood Orange Eggnog
Learn how to make Blood Orange Eggnog with Twist on Angell.
Orange braised beef | egg yolk-thickened sauce | limey roast carrots
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***RECIPE, SERVES 4-6***
1 3 lb (1.36kg) beef chuck roast (or any other good braising cut, like boneless short rib or brisket)
1 onion
5-6 cloves of garlic
1-2 dried New Mexico chilis (very optional)
2 oranges
1 lime
1-2 egg yolks
2 lb (908g) carrots
1 12 oz (240g) bag egg noodles
tomato paste
oil
butter
sugar
salt
pepper
fresh herbs (I put thyme in the sauce and had cilantro on the side)
Trim any very large chunks of fat out of the beef as you cut it into big pieces — I got 16 pieces out of my roast. (Remember they'll shrink a lot). Heat some oil in pan (ideally one for which you have a lid) and brown the beef in two batches. While you're doing that, peel the onion and slice it into thin wedges.
When all the beef is out, put the onion in and fry it for a few minutes until it starts to turn brown. While you're doing that, crush and peel the garlic and throw it in with the onions, whole. Stir in a squeeze of tomato paste. When the fond on the bottom of the pan is about to burn, deglaze with two cups (475mL) of water. Return the beef to the pan.
Zest in both of the oranges and squeeze in their juice. Throw in the chilis, if using. Grind in some pepper and stir in two pinches of salt. Bring to a boil, reduce to a simmer and cover. It'll take 4-5 hours to braise until the meat is soft. Check on it once or twice to stir things around, make sure nothing is sticking to the bottom, and make sure all the liquid isn't evaporating out. If it needs more water, give it some. When the beef is about as soft as you want it, uncover and let the sauce reduce a bit while you prep the sides.
Heat the oven to 400ºF/200ºC. Peel the carrots and cut them into 1cm slices. (You could simply simmer them with the beef for the last hour of braising if you don't want to roast them.) Throw them on a roasting tray, toss with oil salt and pepper, and roast for about 20 minutes until golden and tender. Stirring halfway through helps. Zest the lime, and toss the zest through the carrots right before you eat. (Save the lime itself for the beef.)
Get the egg noodles boiling in salted water. Drain when done, and toss with a little butter to keep them from sticking to each other.
When you're ready to finish the beef, turn the heat off. Pull the chilis out and discard. Pull out all the beef chunks, being careful not to break them apart. Taste the braising liquid, and give it more of whatever you think it needs — salt, pepper, a pinch of sugar, a little lime juice.
With the heat off and the sauce definitely not bubbling, stir in one or two egg yolks, depending on how thick you want the sauce. Turn the heat back on and bring the sauce to a simmer, stirring constantly. (If you really boil it, the egg will go grainy.) You should notice the sauce thicken a little when it simmer and the eggs cook, but it'll thicken more as it cools to eating temperature.
Put the beef back into the sauce, and carefully coat the pieces without breaking them apart. You could also stir in some fresh herbs at this point, and maybe a little water if the sauce is too thick.
Put all the food on a plate and eat it. When you reheat any leftovers, do it gently so you don't overcook the egg in the sauce.
Noggin Around The World - 3 Eggnog Traditions
Most Historians believe that Eggnog is the 18th century relative of a medieval drink called “Posset” which was a mixture of curdled hot milk mixed with Ale or Wine and Spices. By the 13th century Monks were known to drink a posset made of Milk, Eggs and Figs. In those times Milk, Eggs and Sherry were food enjoyed by the wealthy so the drink was usually drank to toast prosperity and health on special occasions. It was at some pointbrought over to America from Britain and enjoyed some popularity but soon fell away due to the heavy taxation of Wine on the colonies. The Rum being made in the Carribean was a much cheaper alternative and there was a LOT of it. So the colonists began to make their own style of Posset supplanting the Wine and Ale with Rum and of course dairy products which were in abundance, and thus Eggnog was born.
It’s unknown how or when Eggnog spread into other cultures but it is true that there is an Eggnog Style drink present in just about every South and Central American country. Each one trades key ingredients for those that are locally sourced and you get an end result that is so different from one another, yet familiar.
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00:00 Teaser
00:13 Intro
00:28 Open
00:45 Getting Ready
01:19 Season for Eggs?
03:09 A first on Barfly?
03:22 Coquito
05:14 Tutorial
07:33 Recipe
07:36 History
08:15 Tasting Notes
09:44 Auld Man's Milk
10:24 What came First?
11:57 Recipe Continues
14:23 Tasting Notes
15:40 Recipe
15:43 History
16:41 Rompope
23:20 Tasting Notes
25:27 Recipe
25:32 Merry Holidays
26:01 Thank you Patreon and Members
26:35 Bloopers and Outtakes
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Eggnog | How to Drink
On this episode of How to Drink, I’m partnering up with Luxardo to make a Christmas favorite, Eggnog. This isn’t your regular Eggnog though, I tested out some variations on the classic Eggnog and tweaking proportions to come up with this recipe and this was the way I will always make my Eggnog this way. So whether you’re caroling, or sitting by an open fire, make yourself an Eggnog and enjoy the Holiday season. Merry Christmas!
Maraschino Eggnog Ingredients:
- 2 oz or 60 ml of Bourbon
- .5 oz or 15 ml of Cognac
- .5 oz or 15 ml of Luxardo Maraschino
- .5 oz or 15 ml of Simple Syrup
- 1 Whole Egg
- Dry Shake & Ice Shake
- Top with Milk
- Nutmeg, Orange Zest, and Luxardo Maraschino
- Garnish with Cherries
Maraschino Egg Nog Expanded (Drink with Friends):
- 24 oz or or 710 ml of Bourbon
- 6 oz or 177 ml of Cognac
- 6 oz or 177 ml of Luxardo Maraschino
- 6 oz or 177 ml of Simple Syrup
- 12 Whole Eggs
- 24 oz or 710 ml of Milk
- Froth with Mixer
- Garnish with Nutmeg, Orange Zest, and Luxardo Cherries when Ladled.
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Produced by: Stefano Pennisi & Greg
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Created by: Greg
Eggnog Recipe | How to Make Eggnog
This homemade eggnog is thick, creamy, rich, delicious and pretty easy to make! Tastes much better then store bought. Perfect drunk for Christmas and holiday season.
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Makes 4 large servings or 6 medium
Ingredients:
2 cups (480ml) Milk
1 cup (240ml) Heavy cream
6 Egg yolks
1/2 cup (100g) Sugar
Pinch Salt
1 teaspoon Vanilla extract
1/4 cup (60ml) Cognac/Whisky/bourbon/rum (optional)
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Cloves
Directions:
1. In a large bowl whisk egg yolks and sugar until light, thick and fluffy. Set aside.
2. In a saucepan, combine milk, heavy cream, salt, cinnamon, cloves and nutmeg. Bring to a simmer.
3. Temper the eggs by slowly adding the hot milk mixture into the eggs, whisking constantly while pouring the hot milk mixture.
4. Pour the mixture back into the saucepan. Cook over low heat, stirring frequently with a wooden, until the mixture begins to thicken slightly, and coats the back of the spoon or until it reaches about 160F (70C). It will thicken more as it cools.
5. Remove from heat, stir in vanilla extract and liquor. Strain the mixture through a fine mesh strainer.
6. Pour the eggnog into pitcher, bottle or other container and chill in the fridge until ready to serve (at least 2 hours).
7. When ready to serve, pour into a glass with ice cubes, sprinkle some grated nutmeg and cinnamon.
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