Recipe with egg nog as an ingredient?
Help! I thought I purchased buttermilk at the store yesterday but when I got home I realized that I picked up egg nog instead. I do not like store bought egg nog at all. Any ideas on a recipe that would use up the egg nog?
I was thinking about making french toast and using the egg nog in place of the milk.
Hopefully someone will have some more ideas.
It's just eggs, cream/milk, sugar and (maybe) nutmeg for the most part so anything that would use those ingredients would work--bread pudding, tiramisu, trifle. I'll bet you can even find cakes and cookies with eggnog as a base.
Yep, here you go:
We always put it in coffee when I was at home. Bread pudding and french toast are both good ideas. You could use it in any quick bread -- I think it'd be nice in pumpkin bread for sure. Or in pancakes or waffles. How about in place of milk in spice cake or carrot cake? Or -- crazy idea -- egg nog panna cotta?
Here's the recipe I saw for eggnog waffles:
It is paired with fried chicken. I think that's a southern combination? A little restaurant in our area had that combination. I wouldn't have thought of it, but it was great. (Helped that the chicken was fantastic and the waffles were good too.)
This is a recipe I got off Chowhound several years ago. I forget now who the original poster was so apologies for not being able to give proper credit to him/her. It's become a family favorite and we make it a couple times each holiday season.
Egg Nog Pound Cake with Rum Glaze
3 c. all purpose flour
2 tsp. baking powder
1⁄2 tsp. salt
1/8 tsp. freshly grated nutmeg
1 c. unsalted butter, room temperature
2 c. sugar
1 c. eggnog mixed with 1 tsp. vanilla and 2 Tbsp. dark rum
2 Tbsp. Dark rum
2 Tbsp. water
1⁄4 c. sugar
Preheat oven to 325 F. Grease and flour a tube pan.
Sift flour, baking powder, salt and nutmeg together. In a separate bowl, cream butter and sugar until light and fluffy, scraping down the bowl twice. Add eggs one at a time, fully incorporating each egg. Scrape the bowl down again. On low speed, add the dry ingredients alternately with the eggnog mixture. End with dry ingredients. Mix thoroughly and spread evenly in prepared pan. Bake for 45 – 55 minutes. Cool in pan for 15 minutes, then remove. Brush on glaze while Cake is warm.
In a small bowl, blend rum, water and sugar. Warm on low heat until mixture thickens. Brush on with a pastry brush.
I'm not an eggnog fan either but I have a daughter that is. Saw this recipe at AllRecipes and thinking about making them for her.
* 1 1/4 cups white sugar
* 3/4 cup butter, softened
* 1/2 cup eggnog
* 1 teaspoon vanilla extract
* 2 egg yolks
* 1 teaspoon ground nutmeg
* 2 1/4 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon ground cinnamon
1. Preheat oven to 300 degrees F (150 degrees C).
2. Combine flour, baking powder, cinnamon and nutmeg.
3. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix.
4. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
You could incorporate it into creme Anglaise and use it as an anchor for some berries atop a disk of puff pastry, or make a pate choux and do a cream filling with it; if you folded in some unsweetened whipped cream it would lighten up the eggnoggy factor. Or make eggnog rum balls; the unbaked kind with graham crackers and toasted nuts.