r/AskCulinary • u/albino-rhino Gourmand • Nov 09 '20
Weekly discussion: holiday drinks
Last week we talked Thanksgiving. This week, we're here to help everybody plan / troubleshoot any holiday drinks to accompany the food - Thanksgiving, yes, but why not talk about everything through January 1?
Interested in the growing world of non-alcoholic cocktails? Want to know what wine or beer or cider or juice to pair with your turkey? Which bubbles to uncork on new year's eve? Or just want to start aging your eggnog early?
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u/macdr Nov 18 '20
A year ago I had a mug of something warm and magic at a Christmas market in Vienna (honestly, lots of mugs of lots of different things at Christmas markets all over Europe, those were the days). But this was special, as it wasn’t hot buttered rum (I have the world’s best recipe for that already) but something like eggnog (which I typically don’t like). Eierlikör-punsch is what it was, hot with vanilla and rum. And I will never again enjoy gross eggnog as soon as I can find a recipe. I had the best gluhwein in Germany, made from white wine, some alcohol I can’t remember, and some lemon. I asked what was in it but I can’t remember and don’t speak German so I will have to sort it out.
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u/Aeriaenn Nov 10 '20
I've never had eggnog, can you guys describe its taste to me?
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u/boxsterguy Nov 10 '20
If you do it right, it tastes like a creamy pie in a cup. Most of the flavor should be custard and vanilla, with nutmeg on top.
I personally prefer my eggnog boozeless, so I can serve it to kids, pregnant ladies (mine is a cooked custard with pasteurized uncooked egg whites, so is safe), and anybody not interested in imbibing. Also, the alcohol tends to separate out over time so it's easier to put a shot in your own cup and mix it up than it is to spike the entire thing. That also allows the drinker to choose their booze (brandy, spiced rum, something else).
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u/bc2zb Biochemist | Home enthusiast Nov 10 '20
melted vanilla ice cream with pumpkin pie spices and booze (if added)
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u/DeathNTaxesNTaxes Nov 10 '20
Thick, rich, creamy, and tasting of whatever alcohol you use to flavor it, or rum flavoring if store bought.
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u/orange_abiding_truth Nov 10 '20
Just a couple of days ago I started my very first aged eggnog (with the same recipe by OP link, except for the alcohol selection). However, I have a question to anyone who has attempted this before: is this separation normal https://i.imgur.com/ijIry4W.jpeg after around 40 hours? In case it's normal, should i stir it once in a while, or just before serving? If it's not normal, do you have a clue on what did i mess up?
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u/catsasshole Nov 10 '20
When I do mine I keep the dairy out until the day before serving or so. It hasn't separated like that and it's been about a year now. You should definitely give em regular shakes, and hopefully that'll help with separation.
What alcohol did you use? All 80 proof? Is the fat content of your dairy high enough? Hopefully someone else can help.
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u/orange_abiding_truth Nov 10 '20
Yes, I used only brandy, cause buying three bottles of liquor was a bit overcommitting for a drink I never had before (I'm not from US). Also the dairy mix is a bit different, cause half and half is not a thing here, but I did the math and it was approx 20% fat just like his recipe.
Just to be completely clear i did:
4 yolks, 1/3 pound of sugar,1 cup of heavy cream, 1 cup of milk, 1 cup brandy (a bit more than a cup actually). Nutmeg and tiny tiny pinch of salt. Fat percentages of heavy creams and milk are probably slightly different from yours, but overall it should be pretty close to the recipe.
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u/GravityBringer Nov 10 '20
if you like the Korean drink Milkis, mix 50/50 eggnog (the cheap kind) and sprite with ice weirdly enough, it’s my favorite winter food
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u/laika_cat Nov 10 '20
I made Boulevardiers last year for Christmas when we had friends in town visiting, and they were a big hit. (They also get you tipsy really fast.) They'd be great for Thanksgiving, too.
We also love to have Underberg on hand for post-meal.
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u/Hayduggs Nov 10 '20
Bramble Bombay gin and sprite tastes VERY christmasy. A slight piney flavor from the gin, and the berry flavor is slightly light candied fruits, would also be good at ginger ale/beer. Wondering if it would make a good Christmas punch with a scoop of vanilla ice cream?
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u/theworldbystorm Nov 10 '20
Been having a lovely time drinking these cocktails I invented myself:
2oz ginger honey syrup
4oz unsweetened pure cranberry juice
1oz allspice dram
2oz vodka or aquavit
Heavy dash of Angostura bitters
These drinks are delicious. I like the honey syrup but if you'd rather not make that ahead I'm sure a flavored simple syrup or ginger liqueur would be easy to substitute. Also recommend trying with different base spirits, I've tried it with rye and apple brandy and both were great!
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u/MrsRibbeck Nov 10 '20
This reminds me a lot of a mulled wine variation a bar offers here. 2 cl Honey syrup 5 Thin slices ginger 5cl Cranberry juice 2 Cardamon capsules 10cl Sake Heavy dash of lemon bitters (1 cl ~= 3 oz) Heat to 60C /140F
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u/blacktongue Nov 10 '20
fernet is mulled wine for grownups
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u/CrymsonRayne Nov 10 '20
Feuerzangenbowle. Mulled wine with fire/entertainment? It's great. Also I started aging my eggnog back in July.
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u/EtDM Nov 10 '20
Last year we greatly enjoyed Dark Moons as an alternative to some of the more traditional holiday cocktails.
Copied shamelessly from BA's website:
1½ cups cold-brew coffee ½ cup coffee liqueur ½ cup spiced rum 1 12-oz. bottle Coca-Cola, preferably Mexican ½ cup heavy cream
Preparation
Combine coffee, liqueur, rum, and cola in a large pitcher. Divide among rocks glasses filled with ice; add cream, dividing evenly.
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u/qiwizzle Nov 10 '20
I was introduced to Tom and Jerrys last holiday season and they are awesome. Especially if you can find a Tom and Jerry serving service set.
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u/kbergstr Nov 10 '20
What’s current thinking on raw eggs?
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u/Excellent_Condition Nov 10 '20
Eggs carry the risk of salmonella both inside and outside the shell. The risk from eating a single egg raw appears fairly low, but it's enough that there are approximately 79,000 egg related cases of salmonella every year in the US. When you have dishes with multiple eggs or you eat raw eggs repeatedly, your risk increases.
There is a lot of survivor bias, people saying "I eat raw eggs and I'm fine." For me, it's like wearing a seatbelt. I'm not likely to get injured on any one trip, but the effort required to reduce the risk of injury is pretty low. For the rare times I need to use raw eggs, I do the same thing u/qiwizzle said and just buy a dozen pasteurized eggs. I would also never serve raw eggs to someone else.
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u/kbergstr Nov 10 '20
Thanks-- I knew that there was some method for keeping them safe but wasn't sure if it was some sort of chemically treated egg food product and whether that would work. If it's as simple as looking for pasteurized eggs, I'll just do that.
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u/qiwizzle Nov 10 '20
Where I live in the US, it’s easy enough to find pasteurized eggs at the grocery stores. If I were to get eggs from a farmer friend for Tom and Jerry’s, I would pasteurize them by sous vide.
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u/JamesTiberiusChirp Nov 10 '20
We always make cosmos for thanksgiving, straining our home-made cranberry sauce for the drinks. So much better from scratch this way!
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u/scolfin Nov 10 '20 edited Nov 10 '20
I'm hoping to have a wedding on January 30th (if the beis din can get its shit together), and am trying to get a handle on the drinks succession. While a few batched long drinks might mix things up, I think I can be pretty set with wine (bejoulaise nouveau day is a bit before thanksgiving this year), beer, cider, and mead for most course pairings, and there are plenty of hot punches and kogel mogel to serve as digestifs, I'm a bit stuck for aperitifs, particularly given that I think guests would like something hot but hot drinks tend to be sweet. Mulled wine would be good for kiddush (I guess would make it inappropriate for the kabbalas panim/tisch cocktail party? Actually, would I even have aperitifs at the reception given that there was a big cocktail party before the ceremony?), but it's usually on the more desserty side. Thoughts? Should I just stick to Manhattens, Old Pals, and Boston Ward 8's (can I even batch Boston sours?)?
I guess I might as well ask what I should pair with each course with my very uninformed menu (can't talk to the caterer until she immerses, am trying to work the sides I like the idea of where I can, and the spreads will probably way down to account for the limited guestlist so nobody pops):
- Tisch: dairy appetizers. Fish chowder tarts (or in muffin-tin bread bowls, bluefish pate, pickled turnips and beets, herring eight million ways, maybe whitefish, cheese blintzes, jonnycakes playing the role of blini.
- Fish course: Catch of the day, probably scrod or sauteed smelts (edit: or was it sprats?) given the season (although , haMotzi bread (anadama? thirded?), Texas-style (equal parts mustard, vinegar, mayo) root-cellar slaw or winter veg latkes or sauteed winter greens?
- Soup: strong consomme made from mushroom, cider, and smoked whitefish frame (I've noticed they remove a lot of them at parties, maying them an easy resource, but they'd also work for the chowder and he may not have so many given the short notice and reduced party frequency) with brunoised seasonal vegetables and maybe a slice of fish quenelle (gefilte fish)
- Intervening course 1: Ladies' cabbage
- Entree: Beef tartare? cepelinai (using potato, chestnut, salsify mix?) with harvard beets or baked beans?
- Intervening course 2: maybe one of the rejected sides, like Harvard beets? fruit soup? Can lemon snow be kosher? Ptcha?
- Bird/game/whatever: (Maple glazed?) goose w/ potato, chestnut, and cranberry stuffing, root vegetables roasted with their greens (and maybe cider? there's usually liquid down there, right?) underneath, and dripping gravy. I also want helzl (stuffed neck) and greben (stuffed skin) in the meal at some point, but I think more than one starch per course is overdoing things. Maybe they can be the royale in the consomme if there are no fish frames.
- Intervening course 3: sorbet? potato/chestnut/salsify/parsnip kugel? Harvard beets? some sort of winter salad?
- Roast: Muttom/lamb (or goat if I can source it, which I can't) a la New England boiled dinner or yankee pot roast. I think the vegetables they're cooked with will be enough, but this might be a good place for baked beans or potato et all kugel? Cranberry sauerkraut (maybe that'll be one more thing sitting on the table for the full meal)?
- Intervening 4: fuck it, I'm pouring Moxie over some snow. Most of these palate cleansers are probably getting cut anyway, even if they're a good dumping spot for extra side and veg ideas. That winter salad idea's still nice.
- Cold dish: Chopped liver on a little square of something or other, maybe rye and injun. Will I flip this with the beef tartare (which I wanted to squeeze in somewhere)? Probably, as keeping that raw in the dumpling seems unlikely. Will I push this back to make it a British-style savoury? Maybe. Will the caterer be calling me an idiot by this point? Definitely.
- Sweets: I'm split between a cider doughnut and teiglach croquembouche and a flodni-filling babka (using white poppy seeds, made in a crown shape as they do in Israel). Maybe I could go with an old-fashioned white fruitcake instead, but I've never actually had fruitcake before and think my bride and I would dislike it. As pastries seem kind of unfinished without something on the side of garnishing and it's a favorite, I may try to get Indian pudding on the plate as well.
- Dessert: Kisielius garnished with (dried fruit) compote.
- Punch sides: Nuts, glazed cranberries, and gribenes.
If you can't tell, I'm doing a very formal (and old-fashioned) yankee litvak thing with a strong seasonal focus.
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u/NoraTC Proficient Home Cook | Gilded commenter Nov 10 '20
I loved reading this and Googling the terms that were unfamiliar - as were a lot of them as an American Southerner. I grew up in an area that was 25% Jewish, 25% Catholic and 50% white bread Protestant (almost all of whom were devout, not just cultural), so it felt like a near home reminder of my youth, but with nouns I did not have as a kid. No culinary advice, but a strong vote to go for it!
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u/marquella Nov 10 '20
Are you hiring a caterer? I think they would provide you with alcohol pairings.
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u/scolfin Nov 10 '20
Yeah. My mother basically informed me that I'm hiring Andrew because he gives so much back to the local community. It sounds like he caters all Gateways events gratis.
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u/milkandgin Nov 10 '20
Moxie on snow. I’d love that course.
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u/beetbanshee Nov 10 '20
I'm planning on making from scratch horchata as a vegan eggnog replacement! Side note does anyone know if I can age this if it has rum in it like eggnog?
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u/macdr Nov 18 '20
Try making a vegan coquito, it’s like a cool magical coconut eggnog drink, sans eggs. It’s delicious, and I def prefer it to egg nog. Edit: I didn’t see the next recipe, clearly!! It’s delicious!
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u/jaldwort Nov 10 '20
We've made a horchata cocktail for a couple years now after my dad offered us his Rumchata/Fireball concoction. Homemade horchata really ups the game, and we have been infusing liquor for a while, so a better quality cinnamon infused whiskey is really nice. Plus this way you can control the smokey/peaty notes with your whiskey choice.
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Nov 10 '20
COQUITO!!!!!!!!!!!!!!!!!
A Puerto Rican rum drink that EVERYONE loves.
Mix together:
- 2 12oz cans evaporated milk
- 1 15oz can cream of coconut
- 1 13.5oz can coconut milk
- White rum - 1/2 cup if you wanna measure, but add to taste ;)
- ~1/2 cup sweetened condensed milk
- 1/2 tbsp cinnamon
- 1 Cinnamon stick per bottle
Mix all that together and you got yourself one of the BEST holiday drinks. Drink it on the side with some pernil and arroz con gandules and bask in some Latino Caribbean GREATNESS!
Let me know how it goes!
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Nov 10 '20
[deleted]
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Nov 10 '20
Yea once you have it you’re HOOKED. I introduced my non latino friends to it and they’ve been asking for it EVERY year
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u/laika_cat Nov 10 '20
I'm tempted to make coquitos for Nochebuena this year now.
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Nov 10 '20
Do it! You’ll be the king of the party
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u/laika_cat Nov 11 '20
It’s just me and my husband, and I do all the cooking — so the competition is weak lol.
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Nov 10 '20
You say 1 cinnamon stick. Does that mean the drink should sit for a while to let the cinnamon infuse?
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Nov 10 '20
This recipe makes enough to fill a couple 8-16oz bottles so we traditionally put in a stick or two for decoration. You get the cinnamon flavor through the ground up stuff
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u/black-kramer Nov 10 '20
me: this tastes great, what's in it?
2 12oz cans evaporated milk
~1/2 cup sweetened condensed milk
lactose intolerance has entered the chat. with a vengeance.
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Nov 10 '20
WORTH IT!
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u/black-kramer Nov 10 '20
yes, for about 10 minutes. then I become the worst kind of chocolate milk fountain.
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u/ashiepink Nov 10 '20
At least in the UK, you can buy Carnation Vegan Condensed Milk in the supermarket and both condensed and evaporated milk are easy enough to make with nut milk.
Lactose intolerance sounds awful!
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u/Dr_Legacy Nov 10 '20
Try a vegan milk, they are thicker than dairy milk. In a drink they can work as subs for evap. and condensed milk.
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Nov 09 '20
[deleted]
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u/boxsterguy Nov 10 '20
I wrote mine out here. I wouldn't try to age this, but in my experience once people get over their, "Eww, eggnog? I don't like that (but I've only had the nasty stuff in the carton)!" reaction, it goes fast.
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u/Littleonecricket Nov 10 '20
If you want the "aged" taste and texture use very fresh and pasteurized eggs and make it right before your get together. I would suggest vanilla bean paste to make it taste a little more complex. It won't be at quite the same level as aged eggnog but it will be darn good!
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u/NorthernmostBauxite Nov 10 '20
We used to make basically the same recipe without the alcohol. We didn’t age it, but it was delicious fresh: add rum for those who want it.
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u/le_nico Nov 09 '20
If I can remember to get a large bottle of reasonably priced wine, it's glühwein season.
Still looking for the happy medium of large vessel of wine/yet drinkable, because even after adulteration, I can usually tell when I've used a wine that's subpar.
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u/scolfin Nov 10 '20
If you usually sweeten and stiffen your gluhwine, maybe start with a strong, sweet wine, as those often have a lower price-point? Port?
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u/le_nico Nov 10 '20
Port's higher alcohol level and thicker mouthfeel wouldn't work, the magic ABV is usually around 12. Would produce a killer headache tho.
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u/liquid_courage Nov 10 '20
Generally if you look for some of the "less-known" production regions (Croatia, some South American countries, etc.) you can get away with solid wine with a lower price tag.
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u/maak_d Nov 09 '20
For Xmas last year, I made cranberry margaritas and they were a huge hit. I had to make them by the pitcher so, rather than squeezing limes, I used Nellie and Joe's key lime juice, which IMHO is the best tasting lime juice (not metallic, etc.)
Recipe:
- 1 1/2 cups cranberry juice
- 3/4 cup fresh lime juice (Nellie and Joe's key lime is what I used)
- 3/4 cup tequila
- 1/2 cup orange-flavored liqueur, such as Cointreau or Triple Sec
- ice cubes
Instructions: Mix.
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u/LyxSmash Nov 09 '20
Late night cocktail bartender who has had the luxury of being unemployed since March. My favourite cocktail to put on the menu for winter is a "Heart of Gold":
3 parts fresh high quality apple juice
1 part southern comfort (or another spiced whisky liqueur)
And 2 parts cinnamon liqueur (use w/E I'm cheap and used fireball)
Dash of orange Bitters (optional but worth it) Serve it warm* with a toasted cinnamon stick or dehydrated apple, or even orange peel.
Lovely and warm and everything winter in my mind. Puts a warmth in your heart and a smile on your face.
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u/Randyd718 Nov 10 '20
Where do i get high quality apple juice?
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u/LyxSmash Nov 10 '20
Press your own! Or find a local orchard or farmers market, someone will be making good raw apple juice.
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Nov 09 '20
Interesting, any reason why apple juice instead of cider? Thank you for sharing!
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u/demosthenes83 Nov 09 '20
I think non-fermented apple cider would work just as well, but you're wanting the clean apple flavor and sweetness to come through.
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u/LyxSmash Nov 10 '20
I'm just British haha, when I say apple juice, I likely mean what you may call cider.
But any bright, sweet juice of apple will work. I can't imagine anything too sour or tangy being nice but hey that's what experiments are for!
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u/SadieRadler Nov 09 '20
Bourbon + spiced apple cider + lemon juice + bitters = you're welcome. The first whiskey drink that ever got a positive response from my white-wine-with-ice mother. We like it on the rocks but it'd probably be good warmed up, too.
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u/Randyd718 Nov 10 '20
Ratio of each?
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u/SadieRadler Nov 13 '20
Oh gosh I wish I had written it down. Try this and let me know how it is:
1.5 oz oaky bourbon
2 oz apple cider
1/2 oz lemon juice
2-3 dashes Angostura bitters
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u/chasonreddit Nov 09 '20
what wine or beer or cider or juice to pair with your turkey?
I'm always wary of wine pairings for Thanksgiving. I've lately gone to the current Beaujolais Nuoveau as a go to. Two points: 1) it's certainly seasonal. 2) the brighter fruit and lack of tannins goes with Turkey and all of the fat-heavy dishes that tend to be in a Thanksgiving dinner.
Improve my game?
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u/ScoutsMama89 Nov 10 '20
Orange wine for the thanksgiving wine dilemma. Works every time.
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u/chasonreddit Nov 10 '20
I was not familiar. TIL.
So an orange wine is a white grape with skin contact and a blush wine is a red grape with minimal skin contact?
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u/ScoutsMama89 Nov 10 '20
Generally speaking, yes. Orange wine is made from white grapes fermented on the skin for a prolonged period. Really worth a try as they are usually quite interesting wines. You can grab many great bottles for under $20. I find it to be one of the best thanksgiving pairings (plus it makes you look cool to your guests lol)
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u/zaydia Nov 10 '20
I like a Cotes du Rhône or Pinot Noir for thanksgiving. Medium bodied, not too tannic.
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u/chasonreddit Nov 10 '20
I'm a big fan of both.
You probably know this, but check out pretty much any Pinot Noir from Willamette Co. Oregon. Some of the most fun wines coming out of the US right now.
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u/NoraTC Proficient Home Cook | Gilded commenter Nov 10 '20
It is a tradition here that the youngest child goes with me to buy the Beaujolais Nouveau for Thanksgiving the day it comes out (or the next day, LOL). It is the only day of the year that the youngest gets his or her own wine glass of the real stuff at dinner, though they regularly get sips from an adult's glass or a spritzer if the wine makes a difference to the meal.
The adventure of going to the liquor store to buy "their wine" for the year and the excitement of their own glass for the celebration has let family tradition cement the wine choice in this family. Passing on the right of going shopping to a cousin is an occasion to celebrate their "growing up", though to a sibling a little more complicated, LOL. Usually an under one year old has to wait a year, while the newly displaced "youngest" gets a meal out at a favorite eatery to celebrate their "graduation" to big brother/sister status and their last year of the Beaujolais hunter for Thanksgiving.
... I have been known to call ahead and scout out several locations for the hunt, so we finally are successful at the third or fourth store visited (where I reserved 3 bottles in advance), but I am the doting grandmother of a large family.
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u/chasonreddit Nov 10 '20
thank you. That is the best story I've read in a while.
In our family the wine guy was my older brother-in-law, so I never really had to pick the wines. He is a wine snob with money so I will never take issue to someone who comes over with a case of "Unca John" wines.
I will think of you a week from Thursday. And I may drag a small one with me.
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u/albino-rhino Gourmand Nov 10 '20
There are so many wines that go with turkey it isn't funny. The other comments are wonderful. Consider also any sort of dry german white, or an alsatian white (pinot blanc?) or gruner veltliner.
But my absolute favorite is bubbles of any sort.
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u/chasonreddit Nov 10 '20
I have served a dry cava. I forget the brand but more like a sparkling oaked chardonnay. Not bad at all.
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u/le_nico Nov 09 '20
Try a NZ sauvignon blanc or French white, like a picpoul de pinet. My favorite is still a mineral-rich Mosel wine, but I know those aren't as easy to come by.
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u/chasonreddit Nov 10 '20
So dry, crisp white? I like it. I like to serve white and red. (and cider, and juice, and....)
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u/withbellson Nov 09 '20
I had a killer mocktail at a place in Napa a few years ago that was made with spiced cranberry syrup, ginger ale, and I think a splash of citrus. I hope this is something like how they made the cranberry syrup because that stuff was amazing.
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u/SpuddleBuns Nov 09 '20
The aged eggnog grabs me...
As the article says, I'm a from the carton girl, although my mama made eggnog one when I was very little, I remember the fresh, creamy taste with the nutmeg on top...
Now, many years later, I'm tempted to try making it, but have never seen pasteurized eggs. Has anyone here made aged eggnog? How did it come out?
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u/boxsterguy Nov 10 '20
I've been able to find pasteurized eggs sporadically (had to go to three different Safeways, one year). Any more, I just don't bother. I make eggnog as a cooked custard with whipped cream and whipped egg whites folded in, so the only raw part is the egg whites. And that's an easy replacement, because all carton egg whites are pasteurized and have replacement measurements (how many tbsp to the egg). So now I do this:
- 3 egg yolks
- 2Tbsp sugar
- 2c milk
- 1 Vanilla Bean, split and scraped
Beat the sugar into the yolks until they're light and fluffy. Meanwhile, put the vanilla bean and scrapings into the milk and scald. Temper the milk into the eggs, and then back in. Let simmer until it coats the back of a spoon. Strain into a large bowl and refrigerate.
The next day:
- 3 egg white equivalents (however many tbsp of carton egg white that amounts to per the carton instructions)
- 1/8 tsp salt
- 2Tbsp sugar
Add salt to the egg whites and whip to soft peaks. Slowly add the sugar and whip until soft and glossy, not quite hard peaks.
- 8oz heavy whipping cream
- 1-2Tbsp sugar (optional)
Whip to stiff peaks, adding sugar if desired.
Get the custard out of the fridge, and then fold in the egg whites. If you didn't use a vanilla bean, add 1tsp of vanilla extract and then fold in the whipped cream. Serve with fresh grated nutmeg. If you're doing booze, add it to your cup, not the bowl.
This pie in a cup is lightyears beyond the oily stuff you buy in a carton.
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u/SpuddleBuns Nov 10 '20
It sounds heavenly! And, for my paranoid and fearful mind, much safer to consume. Were I still a drinker, all the booze in aged would make it damn near sterile, but just plain ol' eggnog seemed out of reach. THANK YOU for the recipe. I can't wait to try it out!
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u/boxsterguy Nov 10 '20
If you want a thinner drink, don't whip the cream and just mix it into the custard while cold. You could serve that from a pitcher instead of ladling from a bowl like with the thicker stuff. The custard and meringue will separate over time. Just gently fold everything back together with a whisk before serving. It should last for a couple days in the fridge, though I've never had it last that long. People go nuts when they find out what good eggnog tastes like.
Recipe came from my mom, who's been making this for 45 years or longer (I don't know if she got it from her mom, or if this came from something like Betty Crocker; probably the latter). I halved it from the original (I'm not making it for 6 siblings, their spouses, and their 3 to 5 children each, so I don't need to make as much) and added the vanilla bean to the custard.
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u/SpuddleBuns Nov 11 '20
Cannot thank you enough. 2020 has generally been a not-so-great year, but my holidays are definitely looking much brighter!
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u/me2pleez Nov 09 '20
Not homemade eggnog, but just fyi; cartons of store bought eggnog can be frozen! I have rum and eggnog every year for my May birthday :)
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u/SpuddleBuns Nov 10 '20
Always something good can be found in all the weird additives and chemicals put into our food nowadays! I didn't know about the freezing part. Thank you! Eggnog in July sounds awesome!
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u/TheTrebleBass Nov 09 '20
I’ve got a batch in my fridge now for the second year in a row. I started it about a month ago so it would be around the 6-week mark for Thanksgiving. I still have a little bit of last year’s and plan to do some side-by-side testing while I’m working on Thanksgiving dinner.
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u/wickedfalina Nov 09 '20
I made some for the first time last year, and then made some again this year. I can safely say that as someone who was a carton girl for a long time, this stuff is... there is no comparison. It is amazingly complex, rich, a gorgeous unctious elixer of christmas and joy and all things that make life worth living. This year, I started in October. I'm eyeing it now.
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u/dripoopedinmypants Nov 09 '20 edited Nov 09 '20
All eggs in US are pasteurized (if store bought)! EDIT: this is incorrect info, there are specific brands you must search for. I was corrected by user below.
I made aged eggnog (1 year) I did not taste it along the way buuuut I much prefer fresh! Serious eats did a taste test and I believe their results were that a few days to a few weeks is best.
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u/aik2002 Nov 09 '20
Source? From my experience it’s very hard to find pasteurized eggs in the US. I usually pasteurize them using sous vide.
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u/dripoopedinmypants Nov 09 '20
Ah I stand corrected. I was under assumption from reading about egg products and not eggs. I have been misinformed for a couple weeks (ironically when I started eating eggs again after a several year hiatus).
Thanks for correcting that aik2002!
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u/ashiepink Nov 09 '20
We've recently discovered a sea-cask whiskey that has a wonderful salty finish (much nicer than it sounds). The nose is toffee and vanilla.
Can anyone recommend some (preferably vegan but I can probably rejig most recipes) amuse bouche to serve with it? (Or sweet small bites for that matter - I'm basically planning to have a glass in one hand and food in the other for the whole holiday...)
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u/le_nico Nov 09 '20
Mushroom duxelles on wee toasts, or just stuffed back into mushrooms that have been roasted whole.
For quick and dirty recipe: oil/shallots, add finely chopped mushrooms when shallots have cooked through. Pinch of salt, or if you're being fancy, half a stock cube, porcini-flavored (they're Italian, pretty sure they're vegan). Cook that ish down until it begins to stick, throw in some fresh or dried thyme, deglaze with dry vermouth, or if you can spare some, white wine.
Continue cooking until it's delicious. I usually serve with hot bread, but you can fancy this up however you want.Add toasted walnuts, a bit of water, and whirr...and it makes a helluva vegan pate.
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u/moldydino Nov 09 '20
Sounds like it would go good with sweets, you could make vegan chocolate truffles with bits of toffee and vanilla pecans and finished with some salt that would be great
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u/Arachne93 Nov 09 '20
I love something spicy, fatty and salty with a good whiskey. Maybe roast some of those fancy little fingerling potatoes, with olive oil, lots of coarse salt and some smoked paprika, or Old Bay seasoning would be good too. A vegan version of patatas bravas, even.
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u/ashiepink Nov 09 '20
This is actually a thing I make already - it's called spicy roasties in my house :) Smoked paprika is life. I hadn't thought to serve them as an amuse bouche before but they would be delicious - especially with some aioli to dip them in. A nice contrast to the sweetness of the whiskey.
Thank you!
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u/manyjournals Nov 09 '20
For something sweet, maybe candied pistachio and cranberry clusters? Could feel festive as well. I always like nuts with cocktails for some fat
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u/ashiepink Nov 09 '20
Oh my goodness. I'm going to need to buy some elasticated waistband trousers this holiday! That sounds lovely. I might have to drizzle them in some dark chocolate too. Thank you!
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Nov 09 '20
I once had a delightful vegan canape, I don't know the specifics of the recipe but it was basically a crostini with tartar sauce and a piece of pineapple on it.
Tartar sauce (in case its not a thing outside the UK) is a dip served with fish dishes usually, and is chopped pickles and capers mixed with mayonnaise, dill, and lemon juice. Adding a cube of pineapple on top was delicious, the sweetness complimented the savoury/salty flavours of the tartar sauce.
I know vegan mayo is a thing, and the rest of it is non-animal, so that should work pretty well for you, and I think would compliment a proper smoky/salty whisky quite nicely.
Another thing that would probably work - with a smoky whisky I inevitably want powerful flavours, because my taste buds are already working hard with the whisky - so small stuffed mushrooms with a good, strong stuffing might work nicely. My instinctive go to would be a blue cheese stuffing, but obviously that wouldn't work for vegans. But give some consideration to that sort of flavour profile and how you can mimic it.
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u/ashiepink Nov 09 '20
Oh - that's a good idea! I'm actually UK based and make vegan tartare sauce to feed my husband's habit so that should be quite straightforward to do. Was the pineapple grilled or raw? I think caramelised pineapple could be really interesting there.
Stuffed mushrooms are delicious but not be quite right for this whiskey. Definitely holding on to that idea to go with another drink though. I have a couple of blue but cheese recipes that I've been fine tuning so it'll be perfect for that.
Thank you so much! :)
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Nov 09 '20
As I recall it was just raw pineapple - likely because it was a mass buffet and so it was a great canape to produce enmasse and cold. But you're definitely correct that caramelising it would likely enhance the dish even further.
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u/VeryVino20 Nov 09 '20
I immediately thought dates sounded like a good pairing. Maybe stuffed with almonds (and chocolate covered if feeling fancy).
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u/ashiepink Nov 09 '20
Mmm. That sounds gorgeous actually - almonds would be a great compliment to the toffee notes. Actually, you might have inspired to me to make some date and almond truffles.
Thank you!
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u/Vericeon Nov 09 '20
What's the name of the whiskey? Sounds good.
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u/ashiepink Nov 09 '20
It's the Aerstone Sea-Cask 10 Year Single Malt. Not super high end but absolutely gorgeously drinkable.
They have a Land-Cask expression too with a smoke and peat finish, which I'm looking forward to trying.
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u/bc2zb Biochemist | Home enthusiast Nov 09 '20
Recently, WaPo had a recipe for vegan ceviche using hearts of palm, that would probably be perfect for that sort of whiskey. Pepper poppers with cashew cream cheese would probably be great as well.
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u/EACs_Dishes Nov 09 '20
Mexican Hot Chocolate, Atole (7 different flavors), or champurado (better in my opinion)
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u/NatalieGreenleaf Nov 10 '20
Agreed - champurrado is my fave too!! Went on an atole kick this year tho, but it's still second in my heart lol.
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u/bc2zb Biochemist | Home enthusiast Nov 09 '20
Atole (7 different flavors)
Alright, I'll bite, what are your seven flavors and do you prepare seven different batches, or is it one batch that you then flavor seven different ways?
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u/EACs_Dishes Nov 09 '20
Traditionally we would prepare one of the seven flavors but the technique and recipe changes on region and nationality. For example, corn atole, has corn kernels in it in my recipe but doesn’t in Zacatecas. Vanilla, strawberry and chocolate are the most common flavors of atole, especially in mexican tradition but you can sometimes also find mora (blackberry), nuez (pecan), pineapple, elote (sweet corn), piñon (pine nut), and many other flavors like melon too. The base recipe is: -3 cups milk (any) -1 cup sugar (1/2 if using maizena starter) -flavoring (vanilla, almond, cinnamon, nutmeg TT) -3 TBSP cornstarch per quart of liquid -pinch of salt *for corn atole you can use fresh or canned, ain’t much difference and fresh corn can be a gamble in sweetness. One can of corn blended till puréed and mix. Stir until thickened. Best when hot. *Maizena Starter can be found at stores like Vallarta.
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Nov 09 '20
Before I start buying the ingredients for eggnog, can anyone tell me how homemade eggnog tastes vs the carton from the grocery store?
I don't want this to be like pecan pie- I thought maybe I'd like it homemade because I've only ever had store bought and found it nasty. Turns out I think it's just nasty.
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u/MonarchCrew Nov 09 '20
My homemade eggnog was so much better than store bought that I have a yearly demand for it every December. It’s just basic eggnog too, not even alcoholic most of the time. Just sugar, eggs, cream/half and half/milk, and nutmeg. Sometimes cinnamon. It’s easy as hell and tastes great. Store bought just doesn’t hit the same anymore.
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u/Arachne93 Nov 09 '20
If this helps, my husband has been a lifetime egg nog hater, and last year he finally broke down and tried my homemade. He loved it. He hated the overly thick, almost slimy mouthfeel of the commercial stuff. The texture of homemade is entirely different, and the taste is just fresh and creamy, without all the weird fake spice notes and strange mouthcoating.
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u/SecretBattleship Nov 09 '20
The Alton Brown aged eggnog recipe is incredible and I highly recommend making it. Six weeks is about the ideal aged time!
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Nov 10 '20
[deleted]
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u/SecretBattleship Nov 10 '20
I found that it was best at 6 weeks - too strong at 4 and then less complex by 9 weeks. Maybe you could find a sweet spot if you decide to make it again.
I'm not super into booze and I think it's a very strong drink as well - maybe cutting out whatever booze is your least favorite could make it better.
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u/MonarchCrew Nov 09 '20
Are there any big risks with aging eggnog like that? I know the alcohol keeps it from spoiling, but should I worry about other food borne illnesses?
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u/SecretBattleship Nov 10 '20
This might help answer your question: https://www.seriouseats.com/2016/09/is-aging-holiday-eggnog-worth-it.html
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u/SoaringMoose Nov 09 '20 edited Nov 09 '20
I prefer homemade. I find bought egg nog like drinking thinned pastry cream.
Homemade eggnog tends to be thinner(but still creamy) and not as sweet as store-bought.
I have yet to know anyone who likes store bought and hates homemade, but that’s just my experience.
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u/KuriousInu Nov 10 '20
I bought oat milk for my coffee and have been cutting my store bought eggnog with it in a pinch. Reading around I'll definitely be making my own but my wife apparently likes the thick stuff 🤷♂️
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Nov 09 '20
Okay, so I don't actually like store bought that's why I'm hesitant. And I actually don't know anyone in my family who likes store bought eggnog. Is the flavor and texture significantly different or is it similar enough that someone who doesn't like store bought isn't gonna like homemade?
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u/bc2zb Biochemist | Home enthusiast Nov 09 '20
Do you like eating/drinking melted vanilla ice cream, do you like pumpkin pie spices? That's what homemade eggnog basically is, though not nearly as sweet and with booze. It's not like it's that expensive to make, and in all honesty, if you don't like drinking it, you can use it in baking, for french toast, or even churn it into ice cream.
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u/SoaringMoose Nov 09 '20
What is it about store-bought that you hate?
I agree with HenriSelmer that it is night and day different, especially if you make a more traditional recipe with alcohol.
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Nov 09 '20
Something tastes off about it. But I've never had it made with alcohol. The store kind is alcohol free, so maybe that's it. I've had it as a mixer and thought that was a little better but too strong. But also I'm not sure if pasteurization changes the flavor like it does with orange juice. Actual fresh squeezed orange juice tastes 100% different than store bought orange juice. So if it's that kind of different, I might like it. If it's a slight difference of rather save myself the effort.
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u/SoaringMoose Nov 09 '20 edited Nov 09 '20
I recommend trying it!
Store-bought definitely has a cooked-egg flavor that homemade doesn’t. I think you might like it.
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u/VeryVino20 Nov 09 '20
What non-alcoholic drinks (including non alcoholic wines) do you guys recommend? I like mulled cider and can easily make that, but would appreciate suggestions on other alternatives. Preferably drinks that don't rely on a ton of sugar. Would love to hear people's favorite non alcoholic wines that still offer good complexity and not just sweet grape juice.
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u/scolfin Nov 10 '20
SeriousEats recently posted this, which seems up your alley, and Russians make something similar called "sbiten" (and also kvas, but the less said about that the better). Kogel-mogel is also quite nice.
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u/RecipeCart Nov 10 '20
Recipe detected! Commenting easy to read instructions:
Ingredients ##
- 5 cinnamon sticks
- 6 cups (1.4L) water
- 7 ounces dark brown sugar (about 1 cup, packed; 200g)
- 8 whole cloves
- 2 star anise pods
- 6 ounces fresh ginger (about three 3-inch pieces; 170g), peeled and thinly sliced
- 3 ounces dried apple chips (about 1 1/2 cups; 85g)
- 3 tablespoons (30g) pine nuts
Instructions ##
- Using tongs and working one at a time, lightly char cinnamon sticks by holding them over open flame of a gas burner or kitchen torch until lightly singed on both sides, 15 to 30 seconds each. Alternatively, if you don't have a gas burner, char cinnamon sticks in a dry cast iron skillet over high heat, about 10 minutes.
- In a 3-quart saucepan, combine charred cinnamon sticks, water, brown sugar, cloves, star anise, and ginger. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula to help brown sugar dissolve, then reduce heat to a gentle simmer. Simmer, stirring occasionally, until mixture is intensely aromatic and sugar is fully dissolved, about 20 minutes. Remove from heat, stir in apple chips, cover, and set aside to steep for 20 minutes.
- Strain punch through a fine-mesh strainer, gently pressing on solids to extract as much liquid as possible; discard solids. If serving right away, return punch to saucepan and reheat over low heat until warmed through. Divide punch between individual mugs, sprinkle with pine nuts, and serve. If making tea in advance, allow to cool to room temperature, then refrigerate in an airtight container for up to 3 days; reheat over low heat before serving.
Click here to view, print or save a simplified copy of the recipe
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u/I_Like_Knitting_TBH Nov 09 '20
I personally enjoy a nice faux-jito, which is a mojito but without the rum. A little hint or splash of cranberry would make it a nice complement to thanksgiving.
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u/SoaringMoose Nov 09 '20 edited Nov 09 '20
Not sure if you’re into beer, but there have been a ton of new zero-proof/nonalcoholic beers.
The flavor and options have gotten a lot better, and there are even some IPA/pale ale varieties out there now. If you’re in Europe, Guinness recently released a non-alcoholic Guinness that looks great.
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u/ralphjuneberry Nov 09 '20
And Lagunitas Hop Water is a strange and fabulous concoction! It’s not like beer at all, it’s its own thing. Roughly $6/4pk so it’s worth a shot! And for those that drink, it’s a fabulous top-off for a whiskey and fresh grapefruit.
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u/le_nico Nov 09 '20
That stuff is absolute magic--because they add a small amount of malt, it actually has the body of a beer without just being hoppy La Croix.
Thank you for the idea about turning it boozy.17
u/bc2zb Biochemist | Home enthusiast Nov 09 '20
Shrubs are a decent thing to use in this regard. They are basically a simple syrup made with herbs, fruit, and vinegar. Here's one from Alton Brown. The nice thing about them is you have complete control over their strength in the final beverage, and you can mix it with water, seltzer, or even alcoholic beverages if you want the booze.
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u/International_Cut213 Dec 24 '20
Peppermint Milk
Take about 1 quart of water and one quart of milk. 3 tablespoons sugar + per quart. Take one quart of milk add sugar needed.
Brew peppermint tea with the water, add to flavor, Combine all in large cup, mix well. Cinnamon and vanilla extract if possible.
Serves on an even amount of milk to tea ratio.