December 11, 2008


Welcome back to the kitchen everyone. It’s that time of year, so this week I want to share with

you the joy of homemade holiday eggnog. Now, before any of you go wrinkling your noses at this sweet seasonal

treat, allow me to let you in on a little secret: the stuff you buy at the store is thick, oversweet, and just

plain nasty. But the stuff you make at home is easy and just incredibly delicious.


Now, I’ll admit, I only

discovered the difference between store bought and home made eggnog just this week, at a holiday gathering

hosted by KOHO owner Harriett Bullitt. I honestly never thought eggnog was something to get excited about. But

one sweet and flavorful mouthful and I was a total convert.


class="MsoNormal">Creamy, foamy, rich

yet light. And of course, a hefty dose of good bourbon makes for quite the intoxicating treat, both literally

and figuratively. I had to get Harriett’s recipe, and she was kind enough to share it with all of



"3">(Harriet interview)


style="font-size: 12pt;">So there you have it, the family recipe straight from the expert. Now, if you need a

reminder of the recipe, grab a pencil:


face="Times New Roman" size="3">Here, friends, is Harriet Bullitt’s holiday eggnog:

"Times New Roman" size="3"> 

"MsoNormal">1 pound


1 dozen egg yolks

style="font-size: 12pt;">1 fifth of good Kentucky bourbon

One sherry glass of rum for good measure (or brandy)


style="font-size: 12pt;">2 quarts whipping cream

Fresh grated nutmeg for topping


style="font-size: 12pt;">Mix the first set of ingredients together in a bowl and set aside. Harriet’s

recipe says set the mixture aside at room temperature for three days, covered, to let the booze mellow. Other

recipes I’ve seen set this mix aside in the refrigerator for just six hours. But whatever the case,

I’m sure the eggs are totally neutralized by the alcohol.

face="Times New Roman" size="3"> 

class="MsoNormal">Speaking of the

eggs, an easy way to separate the yolk from the egg white is to crack the egg over a bowl and pass the yolk back

and forth from one half of the shell to the other, letting the white fall in to the bowl. Then, when only the

yolk remains, add it to your other mixing bowl.


When you are ready to serve the

eggnog, whip 2 quarts of heavy whipping cream until it is fairly stiff. Harriett cautioned me not to over-whip

the cream, because you’ll end up with butter. But hey, if that happens, just start the whipped cream over

and enjoy some fresh home made butter at your holiday meal.

"Times New Roman" size="3"> 

"MsoNormal">Ok, back to the eggnog.

Fold together the whipped cream with the sugar, eggs, and bourbon and spoon out into everyone’s cup. Top

each serving with a little pinch of fresh grated nutmeg, toast to everyone’s health, and



style="font-size: 12pt;">This traditional recipe makes a seriously tasty ‘nog, and will make you never

want artificial store bought fare again. And hey, once you’ve made the base mixture, you can play with the

flavors a little. For example, a little dash of grated ginger might be nice, or cinnamon. Really, any of the

pumpkin pie type spices would work here. You could even try something more exotic like a little bit of ground

cardamom and powdered pistachios with a dash of rose water for a Middle Eastern twist.


style="font-size: 12pt;">Well friends, I hope you take the time to try out some new recipes along with the

classics this holiday season, your friends and family will surely appreciate it. What better way to bring people

closer together than to share traditional family recipes? I’d love to hear what you’re cooking this

time of year, so please check out the website and leave some comments. Cooking local in the KOHO kitchen,

I’m Isaac Kaplan-Woolner.   



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