Aged Eggnog

I love eggnog. It's one of those love/hate kind of things, and I'm firmly in the love camp; it makes me feel all warm and fuzzy inside, and while this might sound cheesy, it gets me in the holiday spirit.

I used to make the Cook's Illustrated recipe, which is delicious, but it's pretty time-consuming because you basically pasteurize the eggs and dairy by heating it all over a very low flame until it reaches a certain temperature. It takes forever, and if you rush it at all, or forget to stir for even a few minutes, you can end up with a curdly mess.

I did that one year, and it made me sad. So when I read about the concept of aged eggnog on Chow.com, I was super excited; not only because it sounds virtually fool-proof, but because I'm lazy.

You see, for this aged eggnog, you mix a few things together and throw them into jars, which then go in the fridge for up to a year. That's it! And just like what happens with the bourbon balls, the aging process tames the harsh bite of the alcohol and makes the eggnog deliciously smooth and mellow.

I'm going to write a disclaimer here, as you'll see on every website that has this recipe: You're taking raw eggs, cream, and milk, and letting it sit for at least a month and up to a year, which would probably cause the FDA to collectively have a heart attack.

The theory behind this technique, though, is that the large amount of alcohol in the mix prevents any nastiness from forming. Plus, in order for anything like salmonella to fester in there, it would have had to be present in the eggs or milk in the first place, which is unlikely. But if rawness scares you, you should try a pasteurized eggnog recipe. Me, I like to live on the edge.

Aged Eggnog

(From Chow.com)

• 12 large eggs 
• 2 cups sugar 
• 1 cup heavy cream 
• 1 quart (4 cups) whole milk 
• 1 liter (about 4 cups) bourbon, such as Jim Beam 
• 1/2 cup dark rum 
• 1/2 to 1 cup good Cognac or other brandy 
• Pinch kosher salt 
• 1 whole nutmeg

To serve (optional):

• 10 egg whites
• 1 1/2 cups heavy cream
• 
  
Separate egg yolks and whites. Combine yolks and sugar in a large mixing bowl and whisk until well blended and creamy. Add heavy cream, milk, bourbon, rum, Cognac, and salt, and mix to combine. Bottle it right away and refrigerate it until it’s ready. You can use an old liquor bottle, washed out jars from pasta sauce (like I did), or any other largeish glass vessel.

Allow the eggnog to age for at least 3 weeks and up to a year. (You'll note an improvement after only a week, and it keeps getting better from there.)
 
To serve, pour over ice and grate some fresh nutmeg over the top. If you only have the pre-ground stuff, skip it, and get some whole nutmeg the next time you go to the store. Or, if you want to serve the eggnog in the traditional way, pour it into a punch bowl. In separate bowls, whip 10 egg whites and 1 1/2 cups heavy cream to soft peaks and fold them into the eggnog. Serve in punch cups, garnished with freshly grated nutmeg.

Ricotta

For a while now, I had been meaning to make my own ricotta because I keep reading about how easy it is, and how superior home made ricotta is compared to the store-bought stuff.

Now, technically, this is not true ricotta, as ricotta is actually made  from the whey that's left over at the end of the cheese making process. Really, this is more like a paneer or queso fresco, but it tastes and looks like a ricotta, and can therefore be used in any recipe that call for this cheese, whether the application is sweet or savory.

I read a lot of recipes for home made ricotta, and found that vinegar, lemon juice, and animal rennet, when combined with whole milk and heat, can all create the desired curds. Some people claim that lemon juice, while effective, can lend the ricotta an acidic taste. Surprisingly, vinegar is less noticeable than lemon, and unsurprisingly, rennet makes for the best results.

Because rennet is not easy to find, I went with the vinegar option, and because I'm lazy, I microwaved the milk rather than stirring it forever in a pot on the stove. I mean, heating milk on the stove is tedious, there is almost always a hard to clean up boil-over, and the milk usually scorches on the bottom of the pot, which is also difficult to clean up. A microwave, however, leaves you with a nice, easily cleaned glass bowl.

You can make a lower-fat ricotta by using a reduced fat milk, but it's generally not recommended, as the resulting product will be rather anemic in taste and texture. And, of, course, you want to find the best possible milk.

I used my ricotta in some ricotta and Swiss chard dumplings, but you could also make lasagne, a ravioli filling, cheesecake, or anything your heart desires.

Ricotta

• 9 cups whole milk
• 9 tablespoons distilled white vinegar
• 1 teaspoon sea salt (use more if you want a salty product, and less if you want to use this in a sweet recipe)

Place a colander over a bowl, and line it with 4 layers of cheesecloth or two layers of food-safe paper towels.

Place the milk, vinegar, and salt in a large microwave-safe bowl, and microwave until the curds have separated from the rest of the milk. I started with 5 minutes and continued to heat the milk in 1 minute increments until the milk separated; timing will differ based on the microwave.

The recipes I consulted suggested heating the milk anywhere between 165 and 200 degrees, so start taking the milk's temperature when it begins to separate, and continue to take it periodically until the milk is fully separated, and use the temperatures listed above as a rough guideline.

Using a slotted spoon, transfer the curds to the lined colander, and allow them to drain until the desired consistency is reached, anywhere from 15 minutes to 2 hours.