The subtitle for this post should be, Wish Us Luck.

I was about to stop trying. Because I am batting ZE-RO. A big fat goose egg. I’m about oh-for-2,831 in convincing the husband to try new foods.

Me, on the one hand, I’ve always been adventurous with my food. The husband? Not.at.all. He could happily survive on about four different meals. Now mind you he’ll complain that he is tired of the monotony, but put something outside his beef-comfort zone in from of him and the reaction is visceral:

Fish?

Nope. (His idea of a compromise on this is a California roll.)

Salad?

That’s for rabbits.

Eggnog?

(Gagging): “I hate eggnog.”

Have you had it before?

No. 

How about with rum?

Pause.

Of all things to actually try, I finally convince you to try eggnog? Really? That’s pretty out there. And really only applicable (in my book, anyway) for about 6-weeks of the year.

But now you’re in. And when you’re in, you’re in. Like, making George and Martha Washington’s Eggnog recipe. Hence the subtitle, Wish Us Luck. It’s not necessarily the raw eggs that get me, it’s the let set in a cool place for several days (5+) so flavors can blend.  The mixture will separate as it cures. 

Eggs at room temperature. For 5+ days. Separating as it ‘cures.’ That seems fairly gag-inducing to me. But guess what? We’re in. So much so that guess how we’ll be spending the weekend? Making the following recipe. Try at your own risk.

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George and Martha Washington’s Eggnog
from Business Insider (12/12/2013)

Back in 1783, Annapolis was the Temporary Capital of the US. George Washington – fresh off military victories – lived in Annapolis with Martha over that winter – resigning his commission leading the Continental Army on Dec 23rd in our State House. Well, George and Martha could throw a heckofa party – and it was all centered on their “infamous” EggNog.

So if you are a fan of the nog – dive right in and check out what Martha and George served that Christmas. Don’t let the raw eggs spook you; the alcohol takes care of any bacteria. Made at least 5 days ahead (I go 2+ weeks), good for about a month (but many have kept much longer) – Disclaimer:  It’s strong.

Ingredients:

12 egg yolks, beaten

12 egg whites, beaten to stiff peaks

12 tablespoons sugar (Instant Dissolving)

1 quart cream

1 quart milk

1/2 pint Bourbon (Makers) or Rye Whiskey

1 pint brandy

1/2 pint dark rum (Goslings)

1/4 pint sherry

Make at least five days ahead of time for the alcohol to cure the raw eggs (an important health consideration).  Make sure all equipment is absolutely clean and sterile.

Mix liquors together first. Separate yolks and whites of eggs.  Whites need to achieve room temperature.

Beat the egg yolks with sugar until they turn to a creamy, light yellow paste. 

Add liquor to beaten yolks, drop by drop first, slowly beat. Add cream and milk, slowly beating. Once blended, set aside.

Beat the whites of eggs until seeing “stiff peaks” – Peaks will form in the foam, and the tips will curl over. Carefully fold into the creamy yolk mixture making a “figure 8” motion with a spatula. Folding in the egg whites adds a fluffy texture that will keep your Egg Nog from being too heavy.

Let set in a cool place for several days (5+) so flavors can blend.  The mixture will separate as it cures. This is OK. Just be sure to re-incorporate mixture before serving cold.  Top with a sprinkle of nutmeg. Garnish with cinnamon stick if desired.  If throwing a party, consider putting in a punch bowl with a gallon of Breyer’s to keep it cool and creamy…

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On an aside, I love how they discuss curing raw eggs as an important health consideration, haha. Hence the Wish Us Luck subtitle. Stay tuned…