Posts Tagged With: musket

Egg Nog

American Dessert

EGG NOG

INGREDIENTSeggnog

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.

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Chocolate Fondue

Swiss Dessert

CHOCOLATE FONDUE

INGREDIENTSChocolateFondue-

3.5 ounces TobleroneTM Swiss milk chocolate
6 ounces semisweet chocolate chips
1/4 cup sugar
1/4 cup butter
1 teaspoon vanilla extract

4 ounces pound cake (See above recipe.)
6 ounces strawberries
4 ounces marshmallows

SPECIAL UTENSIL

fondue pot
fondue forks

PREPARATION

Cut pound cake into 1″ cubes. Add Toblerone chocolate, semisweet chocolate chips, sugar, butter, and vanilla extract to large pan. Warm mixture using low-medium heat for 5 minutes or chocolate melts and everything blends together. Stir constantly.

Transfer melted chocolate in pan to fondue pot. Adjust flame under fondue pot so that the chocolate stays smooth, but barely bubbles. Use fondue forks to dip cake cubes, strawberries, and marshmallows in chocolate sauce.

TIDBITS

1) Chocolate fondue was invented on April 1, 1798, by the great Swiss ballet dancer and explorer, Fon d’Ue. Monsieur d’Ue and all his fellow ballet dancers were at that time in the 89th infantry.

2) One day, d’Ue held up a handful of brown musket balls. “Bah, we never kill any French with these things.” He flung the balls away. The musket balls bounced off the marbled statue of the beautiful ballerina, Madame Swiz Staek that lurked in the town square.

5) The musket balls landed in the regiment’s soup pot. “Want not, waste not,” was the philosophy of the regiment’s Calvinist cook, Claude Monet. Monet dipped his supply of pound-cake cubes, strawberries, and marshmallows into the soup pot. He fished out a coated marshmallow with a long thin fork. It tasted great! The regiment’s and indeed the whole army’s bullets were being made from discarded chocolate remnants from the frugal nation’s chocolate factories.

7) And so Switzerland had lost every battle. The French annexed the whole chocolate-eating country for nearly sixteen years. Bad for Switzerland, sure, but great for the culinary world. Yum.

– 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.

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