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Holiday Eggnog

To enhance the Holiday Eggnot's flavor and richness, we added two extra egg yolks; a little more sugar and a bit of salt which also improved the flavor.

Many eggnog recipes, though not all, called for the milk to be added to the beaten eggs very gradually. Upon trying this, we found that it did indeed make for a smoother texture.

Scalloped Potatoes

Most of the scalloped potatoes recipes take over two hours and still produce unevenly cooked potatoes in a heavy, curdled sauce.

To minimize the cooking time while winding up with layers of thinly sliced, tender potatoes, creamy sauce, and a nicely browned, cheesy crust, we didn’t use flour to thicken the sauce but instead relied on heavy cream lightened with a little whole milk.

To cut cooking time in our scalloped potatoes recipe, we simmered the potatoes briefly in the cream and then dumped the whole mixture in a baking dish. Russet potatoes, thinly sliced, gave us neat layers with the best texture and flavor

Holiday Recipes

Holiday Cooking is Fun!

For the following Holiday Eggnog recipe - adding the milk to the eggs in small increments and blending thoroughly after each addition helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. You can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. For the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.

Holiday Scalloped Potatos Recipe. Delicious!

Italian Rum Balls Recipe.