Tuesday, October 28, 2008
I think my dad is worried about me now... haha I was standing on the stool reaching in the highest cabinet in the kitchen pulling bottles of alcohol out and placing them gently on the counter as if he wouldn't hear the glass clacking on the tile counter tops. He was playing the mandolin... Anyway, I finally got to the very back of the cabinet where I knew my mother hid the bottle of Wild Turkey she found in my room over a year ago. I pulled it out, over the Crown Royal and through the muffin tins (to grandmother' house we go) and then put all the other liquors back in the cabinet. With my bottle of WT on the counter I noticed we needed to make a pitcher of tea. So I got the pitcher and the sugar and made some tea, dad got up and walked to the garage door and paused when he walked past the wild turkey bottle and just kinda glanced at it... then walked outside. I saw it out of the corner of my eye. yarrrrrrrrr! I bet he thinks i'm back here swillin outta the bottle!
Here's the recipe.
9 Eggs separated
1 cup extra fine sugar !DO NOT USE confectioners sugar!
2 cups light cream
3 cups heavy cream
1 cup Wild Turkey Bourbon Whisky
1/2 cup Remy Martin VSOP
( substitute Christian Brothers Brandy for a sweeter drink )
3 large mixing bowls
a whisk or electric beater
Chill all ingredients Metal and glass bowls
Place 9 egg yolks into a bowl and add sugar. Beat until thick. Add light cream, bourbon, and congac. Set aside.
Place 9 egg whites into a bowl and beat to soft peaks.
Do not make stiff peaks as this will make the eggnog separate. Set aside.
Place heavy cream into a bowl and beat until whipped cream.
Gently fold all 3 bowls together into your punch bowl.
Enjoy with some freshly grated nutmeg.
It's the HOLIDAYS!! Just drink it!
Keeping the eggnog cool is always good so don't put it by the fire. Don't over mix or stir the eggnog in the serving bowl. Gently fold it together if it needs it after an hour or so. A small spice grater and whole nutmeg by the bowl makes it real nice!
SWEET POTATO CASSAROLE
1 can of sweet potatos
1 cup white sugar
1 cup packed brown sugar
about a handfull of mini marshmallows
Open the can of sweet potatoes with a can opener almost all the way so you can use the lid to strain the juice.
KEEP THE JUICE!
Pour the juice from the sweet potatoes into a sauce pan
add the white and brown sugar to the sauce
you want to cook this mixture on low-med STIRRING CONSTANTLY
you can bring it up to a low boil to make the process go faster but you have to really be on it and not let it scorch.
Stir and cook the sauce till its nice and thick like between honey and molasses.
put the sweet potatoes in a small dish about 6" by 6" or something to that effect
pour the sauce over them and put it in the oven on 350 for about 10 mins or so till warm.
take it out of the oven and sprinkle the mini marshmallows on top in an even layer covering all the sweet potatoes.
pop it back in the oven for just a couple of mins till the marshmallows are browned slightly
BE CAREFUL YOU KNOW HOW FAST MARSHMALLOWS BURN!!!
I will post the chocolate rolo cookie recipe next.
this pic is not mine but i forgot to take a pic of mine and it looked so much better.... :)