Kai's Egg Nog (a.k.a. Knog)

Knog = Kai's Egg Nog... hahah

This has become my Christmas classic, as it seems friends and family request it now. This Nog has even converted non-eggnog lovers to liking egg nog, the real egg nog that is. It's so much better than store bought container nog, which has been thickened with cornstarch or other.

One year I even made Egg Nog daiquiris, which was extremely yummy and popular even in the month of July, while at my Christmas in July party. All you need is vanilla ice cream, some ice, and a blender, and voila!

This recipe uses imitation Rum to flavour the nog, allowing people to choose whether they want rum in their nog, and how much cheer to add ;-)

First make the Soft Custard:
3 large free range eggs, beaten (if not using free range, then you may add 1-2 drop of yellow food colouring to the custard to help get the yellow colour)
1/3 Cup white sugar
1/4 tsp salt
3 Cup 2% or Whole Milk
1 tsp Vanilla extract

Mix well together eggs, sugar, salt in a large saucepan (2 qt), heavy bottomed.

Gradually stir in milk and mix well.

Cook over medium heat for about 15-20 minutes, stirring constantly (otherwise you can get curdles or lumpy textures). When mixture can coat the back of a metal spoon, remove pan from heat.

Stir in vanilla (and food colouring, if you are using it)

Place pan in a large mixing bowl or deep baking dish, and fill dish/bowl with cold water, careful not to get any in the custard mixture. Allow custard to cool. To help speed this up, when water feels warm, change water.

Once cool, then refridgerate at least 2 hours before using to serve.

Putting together the Egg Nog:
1 Soft Custard
1 Cup Whipping Cream
2 Tbsp Icing Sugar
1 tsp Vanilla extract
1 Tbsp. Imitation Rum flavour
1/4 tsp Ground Nutmeg, fresh preferably

Beat whipping cream, icing sugar, vanilla and rum flavouring in a chilled bowl, until stiff peaks form.
Take Custard out of fridge. Stir it up a bit, if it appears curdled, you can take an egg beater and beat it up on low to smooth, careful not to incorporate too many air bubbles.)
Take approx. 1 cup of whip mixture and fold/mix into custard mixture to create the nog.
Pour nog into serving bowl or pitcher, and dallop remaining whipping cream mixture on top
Sprinkle nutmeg to garnish and flavour.
Serve immediately. If you want to keep it cool, place bowl on top of a tray of ice perhaps.

Approximately 10-12 servings, punch cup sized.

* this recipe is my variation of a classic Betty Crocker recipe from the 1950's.

Comments

Italian styled Garlic Prawns with Spicy Sausages

Italian styled Garlic Prawns with Spicy Sausages © Kaishin Chu 2008 I made this for a potluck gathering, it turned out really well as it reheated under the broiler perfectly. Don't forget to have some good bread for dipping and soaking up the juices at the end. 2 Cups of fresh prawns or room temp. defrosted ones, shells off with tails on (easier as finger food) 1 cup spicy Italian sausages, sliced about 1/4" - 3/8" thick pieces 1/2 cup minced red onions 1/4 cup diced red and yellow peppers + 1 TBsp for garnishing 1 Tbsp. crushed or finely minced garlic 2 tsp. paprika Sea Salt and Peper 1/4 tsp. chili flakes chopped fresh parsley to garnish Use a decent amount of olive oil (2-3 tbsp) and butter (1-2 tbsp) to quickly heat the garlic, onion, chili flakes, and peppers, just till the aroma comes out. Then add the sausages in to cook. saute until cooked through. Then add Prawns, and sprinkle in the paprika, stir and sautee till just slightly undercooked, then turn off...

Balsamic Vinegar Pancakes

Photos posted by Kaishin Chu © 2009. I created this recipe a few years back while we vacationed in Tofino in a log cabin. I had hoped to make buttermilk pancakes (a recipe originally developed in my college days), but we couldn't find any buttermilk to purchase at the local little market on our way into town. Since I often adapt recipes in lieu of missing ingredients, so in this case seeing that I had brought a container of strawberries macerating in balsamic vinegar, I thought I would use the vinegar with milk to create something similar to buttermilk. I figured it couldn't hurt. Photos posted by Kaishin Chu © 2009. The breakfast turned out amazing, the pancakes were fluffy yet substantial, moist and full of flavour, esp. with maple syrup... After the meal, the idea for a proper recipe was set forth. Last year, I dreamt up another delectable recipe using balsamic vinegar left over from macerating fruit, to make panna cotta... I'll save that recipe to share with you for a...

Pan seared Cod with Sesame Soy Garlic/Ginger Glaze

Photo posted by Kaishin Chu © 2007. Finally got around fine tuning the Glaze recipe. Sorry for the wait Heather! Sesame Soy Garlic/Ginger Glaze 3 Tbsp Soy Sauce (or any other soy based sauce, Memmi or Teriyaki works well too) 1 Tbsp Cooking wine 1 tsp Crushed garlic 1/2 tsp crushed ginger (optional) 1 tsp cornstarch 2 tsp brown sugar (if you are using Memmi or Teriyaki sauce, omit the sugar) 1/2 tsp sesame oil 1-2 tsp of sesame seeds Add all ingredients together in a bowl or cup. Let sit. After pan frying fish filets that have been lightly salted and peppered, remove from fish from pan. Remove pan from stove and add 1/4 cup water to deglaze pan and cool down a bit. Use your spatula to scrap up any flavour goodies on the pan. Stir up your soy mixture, so that cornstarch is stirred up, then add mixture to pan. On med. low heat, stir constantly till mixture thickens and clears up, then remove from heat. You can now either place your fish back in the pan to coat pieces, or plate t...

. dash of food .

Search This Blog