Saturday, December 25, 2010

Soup and Eggnog

Ken P. D. Snydecast #165 - Not a Creature Was Stirring features mention of Dana's French Onion Soup and the making of eggnog.

Dana reads off this recipe for eggnog courtesy of

Traditional Eggnog


12 eggs, separated
6 cups milk
2 cups heavy/ thickened cream
2 cups bourbon
1+ 1/2 cups sugar
3/4 cup brandy
2 teaspoons ground nutmeg

Traditional Eggnog Directions

In a large bowl and using a mixer, beat the egg yolks together with the sugar for approx 10 minutes (you want the mixture to be firm and the colour of butter).
Very slowly, add in the bourbon and brandy - just a little at a time.
When bourbon and brandy have been added, allow the mixture to cool in the fridge (for up to 6 hours, depending on how long before your party you're making the eggnog).
30 minutes before your guests arrive, stir the milk into the chilled yolk mixture.
Stir in 1+ 1/2 teaspoons ground nutmeg.
In a separate bowl, beat the cream with a mixer on high speed until the cream forms stiff peaks.
In yet another bowl, beat the egg whites until stiff peaks form.
Gently fold the egg white mixture into the egg yolk mixture.
Gently fold the cream into the egg mixture.
After ladling into cups, garnish with the remainder of the ground nutmeg.

Also on the show a listener named Alan wrote in to say he made Dana's French Onion Soup from KEN P.D. SNYDECAST #73: Listeners Like You.

On that 2008 show Dana says that the recipe will NOT be on The Experience and will only be available in that podcast... but... ah hell, it's Christmas:

Dana's French Onion Soup

-Take 2 big onions (make sure they are sweet, not a white onion. A Bermuda or a Vidalia will work.)
-Thinly slice the onions.
-1st crucial step: Cook the onions, caramelize... the slower the better. Take at least 30 minutes to cook. Cook them in unsalted butter on a low flame and do not brown. Cook until they are clear, but don't burn 'em.
-Add 1 cup dry white wine (possibly vermouth) and reduce that to half.
-Add 2 quarts of beef broth and salt and pepper to taste.
-Bring to a simmer for 20 minutes.

3 stalks of celery with the leaves on.

-Cook for 20 to 30 minutes and then remove the celery. (You can eat it and it is delicious.)
-Start the oven at 375.
-Add 1/4 cup of dry fino sherry.
-Scoop it into your crocks.
-Add 1 slice or 2 of toasted baguette and cover with grated Greer cheese.
-Bake at 375 until the cheese melts.
-Make sure it's salty.

note: you can prepare the soup ahead of time without the cheese and bread and add that later.

So, try it! See if your friends and family think it's an accquired taste.

If you want to have the most awesome meal EVER, pair it with a Snydewich.

No comments: