American Dessert
EGG NOG
INGREDIENTS
6 eggs
⅛ teaspoon salt
¾ cup sugar
4 cups full fat milk
1 cup heavy cream
½ teaspoon nutmeg
2 teaspoons vanilla extract
SPECIAL UTENSIL
electric beater
Makes 7 cups. Takes 1 hour.
PREPARATION
Add eggs, salt, and sugar to large mixing bowl. Mix with whisk until salt and sugar dissolve. Add milk. Stir with whisk until thoroughly blended. Add this mixture to pot. Simmer on low heat for 10 minutes or until mixture coats a spoon. Stir frequently. Chill in refrigerator for 30 minutes or until liquid is cold.
Add heavy cream to small mixing bowl. Use medium-high setting on electric beater for 5 minutes or until peaks form on cream. Use whisk to fold heavy cream, nutmeg, and vanilla extract into large mixing bowl with milk/eggs mixture to form egg nog. Ladle egg nog into glasses or keep refrigerated for future use.
TIDBITS
1) Some say “nog” derives from “egg and grog.” a rum drink served in the American Colonies before the Revolution. The beverage was very popular. People had to have it.
2) In 1775, British forces stationed in Boston ran out of egg and grog. So the red coats marched to Lexington and Concord, egg and grog capitals of Massachusetts respectively, to seize ingredients. The local militia took up arms to stop them. I mean liberty and egg nog. The first shot was fired when some one dropped his musket while accepting a shot of egg nog from a local tavern keeper trying to drum up business. Another shot rang out. A battle broke out. The revolution had begun.
3) Culinary etymologists, however, say “obgyn” is an anagram for “by nog.” Truly successful obgyns know that their patients find visits unpleasant. So, these “egg” doctors keep a refreshing glass of egg nog by every chair in the waiting room so their patients can always sit “by nog.” Hence, “egg nog.”
– Paul De Lancey, The Comic Chef
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
Paul De Lancey's Blog 
What I Did While I Was Awake
Swedish meatballs
1) Woke up. I inhaled and exhaled. Repeated.
2) Got out of bed. Dragged a comb across my head.
3) Shuffled off to the kitchen.
4) Made egg nog. Mixed breadcrumbs with milk. Put both in fridge. Go me.
5) Cleaned the kitchen.
6) Spelled kitchen correctly
7) Stopped a range war.
8) Stopped a microwave war. Geez, people, chill out.
9) Wrapped presents.
10) Pondered the imponderable. Still don’t know how I did that. Just lucky, I guess.
11) Watched Number One Son and Number Two Son play video games for a while. Good to have the both of them home.
12) Decided not to write up a Christmas letter. Didn’t know how to explain why my great-great-great grandfather tried to conquer Europe.
12b) Took a nice relaxing bath. Read from my bath book, Mary’s Land.
13) Number One Son made a salad and helped a bit with making Swedish meatballs.
14) Cleaned the kitchen which had gotten messy again.
15) Ate dinner with the natives.
16) Contemplated Kepler’s Law of Planetary Motion.
17) Number One Son made reservations for us for Tuesday at a cat cafe.
18) Wrote this blog.
Behave yourselves.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.
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