Friday, November 30, 2007


Listen closely. Are you listening? Okay. This is what nutmeg looks like. Really.

I want you to go to your spice cabinets right this instance and get rid of any boxes of powdered ground substances that say “nutmeg” on them. Those ain’t it. Nutmeg comes from nutmegs, these little brown nut looking things. You grate them with your grater…you don’t sprinkle them. The beauty part of this is that these things last forever and maintain their freshness until grated.

Since we are heading into the season of sweet spice, I thought I’d talk to you about my favorite of the sweet spices. Nutmeg is what gives eggnog its distinctive flavor rather than just tasting like whipped cream and eggs. Not that there is anything repugnant about that combination …but nutmeg is what gives it that special flavor.

I’m going to share with you my recipe for eggnog. It’s derived from my 1939 Domestic Arts cookbook and uses raw eggs. You should not try this unless you are completely sure of your eggs. In other words, you have your own chickens or get them from a source that you trust. If you want to try it safely, you can use pasteurized eggs. Me…I like to live dangerously…..’cause I’m such a daredevil.

Southern Eggnog

8 eggs
1 cup whipping cream
8 tablespoons brandy, whisky or Southern Comfort
6 tablespoons of powdered sugar
Freshly grated nutmeg to taste

Separate your eggs. Beat your egg yolks until creamy and yellow. Slowly beat in brandy and sugar. Set aside. In a separate bowl, beat the whipping cream until thick but not yet peaking. In another bowl, beat the egg whites until stiff. Gently fold your egg whites and cream together with your egg yolks. Chill, but serve within 12 hours. Sooner the better. Grate fresh nutmeg over the top when serving. If done correctly, this is eaten with a spoon.

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As a sort of nutmeg footnote…if you are having trouble getting kids to eat liver…cook it with nutmeg. Nutmeg is the perfect spice to use with liver. Who’d a thunk it?

3 Comments:

  1. Tossing Pebbles in the Stream said...
    What the Hell is "pasturized eggs".

    Nice recipe for egg nog but I am a woose and only serve a non alcoholic wassail bowl of spiced hot cider. Nutmeg is one of the spices for sure.

    I don't use pasturized apple juice either.
    Rosie said...
    Hey Philip...the alcohol is completely optional, but it's built into the recipe because if you add it at the wrong stage, you end up with a separated possety mess.

    They sell eggs here in little milk cartons that are safe to use in raw egg recipes, since people are sort of paranoid about the salmonella risk. But it's not the same, you can't get a really nice creamy yolk base for hollandaise or peaked whites for pumping up things like nog.
    vonne said...
    I've been looking for this recipe for years! My Granny use to make this stuff. Thanks!
    But only 8 tblsps. of southern comfort?? Betcha granny used more than that, bless her little Scots/Irish heart... :)
    Btw, totally agree about the nut' part of the 'meg.

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