It's food porn! Isn't that the most luscious thing you've ever seen?I just finished making my annual batch of egg nog in time for the solstice/Hannukah. Making it was a sensual experience. I may be slightly tipsy right now. But I only had, like, maybe 1/3 cup of the stuff. I love making egg nog. First, there was shopping for the freshest organic ingredients at the Troy Farmer's market. It's important to get only fresh organic eggs, milk, and cream, because it has to last for a while. The ingredients get to sit and deepen for about a week.
Okay this is where I say that you are technically *NOT SUPPOSED* to use raw eggs. Legal disclaimer: Nosher and her dependents and household items and her future progeny DO NOT recommend you eat raw eggs! Don't! Okay?!? Click here for scary USDA warnings about it. They recommend pasteurized eggs when you have to use raw eggs in a recipe. And here it says that "According to a recent USFDA report, between 128,000 and 640,000 Salmonella infections are annually associated with the consumption of S. Enteritidis-contaminated eggs, and the CDC estimates that 75% of all Salmonella outbreaks are due to raw or inadequately cooked Grade A whole shell eggs." Almost 600 people die in America every year from Salmonella infections. So, consider this a major caveat.
I buy all my eggs from Cornell Farms. They are from free range chickens.
Dale & Edna CornellCornell Farms
292 Lower Pine Valley Rd.
Hoosick Falls, NY 12090
686-5545
dcornellfarm@aol.com
They carry: "Dried/fresh herbs, vegetables, berries, honey, maple syrup, eggs, cut flowers, crafts."
Then I whip up the eggs (I'm not disclosing my full recipe here, but there are plenty of great egg nog recipes floating around on the web, so you can experiment and put one together). Then I feel warm inside looking at the beautiful yellow color of the yolks.
It's the color of the returning sun. Now I have to go pack up the bottles and ship them off to all the good little girls and boys.
This has been a nog blog (yuk yuk).
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