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Place Your Ad Today!! Walworth County Sunday Sunday, December 23, 2007 21
UP
TO
$ 1650
PARADING THROUGH ELKHORN
HEATHER NOEL NELSON PHOTO
The Walworth County 4-H horse and pony project’s entry in Elkhorn’s 26th annual Christmas Card
Town Parade featured angelic riders and received a second-place award in the community group
category. The parade was held Dec. 1.
CASH BACK
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Now thru December 31, 2007
Hope your Season is
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Happy Holidays from all of us.
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www.komfortheating.com
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65121
Season’s
Greetings
from your friends at
TELEPHONE CO.
Thank you for
your patronage.
Our office will be OPEN Dec. 24 & Dec. 31 8 AM-NOON
CLOSED December 25 & January 1st
216 W. WALWORTH,
ELKHORN
(262) 723-5300
64971
Christmas traditions
RAISE A TOAST TO THIS HOLIDAY FAVORITE
Raise a toast to the holidays and you might just be sporting eggnog in
that glass. It’s a typical holiday drink that appears in the dairy section
around October. But did you know that drinking eggnog at Christmas is
believed to go back as far as the early 17th century?
Eggnog is a variation of a British drink, posset, which contains eggs,
milk and ale. A well-made posset
was said to have three different
layers. The top layer, or the
‘grace,’ was white and foamy. In
the middle was a smooth, spicy
custard; at the bottom was a
pungent alcoholic liquid. The top
layers were eaten with a spoon;
the fermented beverage below
was drunk through the ‘pipe,’ or
spout of the posset pot.
Eggnog became common to the
upper-class in England during the
1800s. Eggnog literally means “eggs
inside a small cup.” Formerly referred to
as “egg and grog in a noggin,” this beverage’s
name was shortened to eggnog.
Noggin referred to a wooden mug that
was used to serve drinks in taverns. Grog
means rum or alcohol.
In the late
1700s, eggnog
made its way to the
United States from
England. Centuries later, eggnog, with its many
variations, is still an incredibly popular drink
during the holiday season. Generally, though, the
U.S. version of eggnog includes milk, sugar, egg
yolks, and heavy cream. During Colonial times,
rum was used as the alcohol.
Antique posset cup
Today, you may find eggnog spiked with brandy, rum, whisky, amaretto
or another alcohol. It is also served without the benefit of alcohol.
Before the worries of consuming raw egg products appeared, eggnog
was indeed made with raw eggs. Today, the eggs are cooked into a light
custard first. Commercial products are pasteurized.
Eggnog
Serves 8 - 12
12 eggs, beaten
1-1/3 cup sugar
pinch salt
10 cups whole milk
2 Tbsps. vanilla
4 cups heavy whipping cream
2/3 cup powdered sugar
2 cups rum or brandy (optional)
1/2 tsp. ground nutmeg
In a heavy pot, combine eggs, 1/3
cup sugar, and salt and beat with
wire whisk. Gradually stir in milk,
beating until mixture is smooth.
Cook 10 to 15 minutes over medium
heat stirring constantly, until
mixture coats a metal spoon.
Remove custard from heat and
stir in vanilla. Chill for about 4
hours.
In a large mixer bowl, combine
heavy cream and powdered sugar.
Beat until stiff peaks form. Stir in
rum (or equal amount of milk) and
fold whipped cream mixture into
the cooled custard. Pour eggnog
into serving bowl, and sprinkle
with nutmeg.
Lemon posset
3 cups heavy cream
1-1/4 cups sugar
3 lemons, juiced
3 Tbsps. additional heavy cream
for topping
In a saucepan, stir together 3
cups of cream and sugar. Bring to a
boil, and cook for 2 to 3 minutes.
Stir in the lemon juice. Pour into
serving glasses (martini or wine
glasses will work,) and refrigerate
until set, about 5 hours. Pour a little
more cream over the tops just
before serving.
Candied citrus peel
— This is a good way to deal
with all those gifts of citrus. It
lasts for a long time and can be
added to breads, cookies or
muffins, used to top a coffeecake or
cream pie or decorate a frosted
cake. use up lemon rind and it goes
good with coffee or on cake. You
can use any citrus fruit: orange,
lemon or grapefruit. If you use
oranges you can add brandy, cloves
or other spices to the mixture.
3 lemons or oranges
2 cups water
2 cups sugar, or as needed
Cut citrus into slices, and
remove the fruit pulp. Scrape off as
much of the white inner layer as
you can as that is the bitter part.
Bring water to a boil in a small
pan, and add citrus peels. Boil for
about 5 minutes, until tender.
Remove peels from water, and stir
in sugar. Return to a boil, add
peels, and boil until transparent.
Drain, and allow to dry before
rolling in sugar and storing in a
tightly closed container.
Candied Apples
— This recipe uses black currant
syrup, the type used to flavor
drinks, to give the candied apples a
beautiful red candy coating.
Smaller apples will work the best.
20 small red apples
5 cups white sugar
1/2 cup corn syrup, light or dark
1-1/2 cups mineral water
2 Tbsps. black currant syrup
Place wooden sticks into each
apple at the stem end. Set aside.
In a heavy saucepan, mix together
the sugar, corn syrup and water.
Bring to a boil, then reduce the
heat to medium and continue to
cook until the mixture reaches 300
to 310°F or until the mixture
reaches the hard crack stage —
when a small amount of syrup
dropped into cold water forms
hard, brittle threads. This will take
a good 45 minutes.
Remove the sugar mixture from
the heat and stir in the black currant
syrup. Quickly dip all of the
apples, holding them by the stick.
Set on waxed paper to dry.