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Egg Nog: Why Is It So?
by Marjorie Dorfman
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And so eggnog smiles upon us all during this festive time of year. To our forefathers who brought forth upon this continent many good things, it’s good to know that eggnog was one of them. Here’s to them and to all of you! To all of our readers, we wish you a happy and healthy holiday season. Enjoy the eggnog recipes below. I included one that is non-alcoholic because Eat, Drink and Really Be Merry is and must remain G rated.
EGG NOG, without alcohol
2 large eggs
1-1/2 tablespoons sugar (Splenda for the weight watchers and diabetics among us)
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1-1/2 cup milk
1 dash nutmeg
Blend all ingredients except nutmeg in a blender. Pour into cups, sprinkle with nutmeg and hope for the best.
Serving: 2 quarts
And for the more daring among us:
EGG NOG, Texaco Style:
1 dozen eggs
2 to 3 quarts heavy cream
1 quart whole milk (why scrimp on calories here?)
Apple brandy to taste
Sugar to taste
Blend all together, hold your nose, check your cholesterol, say a prayer and then, what the hell, dive in!
Did you know . . .
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 "Britain is the only country where the food is more dangerous than the sex."
Jackie Mason
"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."
Calvin Trillin
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