I got this recipe from someone who claims to be a member of EA. After drinking this eggnog, you may feel the need to join EA yourself. It's fabulous and rich and strong.
-- Maria Allison
Separate one dozen eggs.
Beat the yolks with 1 cup sugar and 1/4 teaspoon salt until fluffy, nice and light. Takes about 10 minutes to achieve the best results. (It's 10 minutes well-spent. ma)
Beat the whites until they begin to get stiff, then add 1/2 cup sugar and continue to beat till the sugar is blended in well.
Combine the egg yolks and whites, blend well.
Add 1 qt. whipping cream (not whipped)
1 quart milk
1 quart bourbon
1 cup rum
Stir together well. Pour into gallon jars and refrigerate. Every half day or so, stir or shake and mix well. Let sit for about two-three days minimum, and up to a week (If you can wait that long.)
After about two days, you can probably combine it all into one gallon jar.
Serve with fresh grated nutmeg.
Makes 1 gallon.
I've made this recipe a couple of times, absolutely delicious and perfect for the holidays. Some of us Alaskans have frozen blueberries and cranberries in their freezers, so it is a good Alaskan type dessert as well. This recipe comes from a fellow foodie.
-- Maria Allison
1/2 small orange (not peeled), cut into pieces, seeded
4 cups frozen blueberries (about 1-1/2 pounds), thawed
12 ounces cranberries
1-1/2 cups sugar
3 tablespoons cornstarch
A few tablespoons butter
Pastry for a double-crust pie
Coarsely grind orange in processor or blender. Transfer to heavy medium saucepan. Add blueberries, cranberries, 1-1/2 cups sugar and cornstarch.
Boil mixture over medium-high heat until thick, stirring constantly, about 3 minutes. Cool completely.
Position rack in center of oven and preheat to 400 F.
Roll out half of the pie dough on lightly floured surface to 1/8-inch-thick round. Roll dough up on rolling pin and transfer to 9 inch diameter glass pie dish. Gently press into place. Trim edges, leaving 1/4 inch overhang; reserve trimmings. Spoon berry filling into crust, mounding slightly in center. Dot filling with butter.
Roll out the rest of the dough to make the top crust. Roll up on rolling pin and unroll over pie. Trim edges. Pinch edges together to seal. Crimp edges to make decorative border. Make several slashes in top crust to allow steam to escape. Brush crust with milk.
Sprinkle top of pie with sugar.
Place pie on rimmed cookie sheet and bake until crust is golden brown, about 50 minutes. Cool on rack 1 hour.
Serve warm or at room temperature.
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