General kitchen advice

Most food, from fruit to fish, has a season -a time when it is abundant and at its best. Knowledge about food's seasons was once essential to survival and became culturally ingrained over the centuries. Today, we have all but lost this accumulated wisdom. Does this matter, in an age where technology can bring us anything we want to eat, whenever we want it?

Brandy Eggnog Recipe

	Category	Alcoholic Drink Recipes
	Views	157
	Ratings	0

Ingredients And Procedures

Ingredients
6	each	eggs, separated
1/2	cup	sugar, super fine
1/4	teaspoon	salt
2	teaspoon	vanilla
2	cup	brandy
1	cup	milk
2	cup	whipping cream
1		Nutmeg

Directions:
Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.

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<h1>Brandy Eggnog</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD colSpan=3><B>Ingredients</B></TD><TD></TD></TR><TR><TD class=ingredient>6</TD><TD class=ingredient>each</TD><TD class=ingredient>eggs, separated </TD><TD></TD></TR><TR><TD class=ingredient>1/2</TD><TD class=ingredient>cup</TD><TD class=ingredient>sugar, super fine </TD><TD></TD></TR><TR><TD class=ingredient>1/4</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>salt </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>teaspoon</TD><TD class=ingredient>vanilla </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>brandy </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient>cup</TD><TD class=ingredient>milk </TD><TD></TD></TR><TR><TD class=ingredient>2</TD><TD class=ingredient>cup</TD><TD class=ingredient>whipping cream </TD><TD></TD></TR><TR><TD class=ingredient>1</TD><TD class=ingredient></TD><TD class=ingredient>Nutmeg </TD><TD></TD></TR><TR><TD></TD><TD></TD><TD></TD><TD></TD></TR><TR><TD colSpan=4><BR><B>Directions:</B><BR><BR></TD></TR><TR><TD colSpan=4>Beat egg yolks, 1/4 cup sugar, nutmeg, salt and vanilla together with rotary beater or electric mixer until very thick and light yellow. Slowly beat in brandy and milk. Cover and chill overnight. Shortly before serving, beat egg whites to soft peaks. Gradually beat in remaining 1/4 cup sugar with same beater, beat cream to soft peaks. Fold meringue into beaten cream. Then slowly pour on chilled brandy mixture folding in gently.<BR><BR></TD></TR></TBODY></TABLE>     <p>
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