Monday, October 24, 2011
Cheers to Jerry Hawthorne and Corinthian Tom!
The Tom and Jerry is a variant of the time-honored Egg Nog, originating in medieval England. History tells of "nog" being slang for noggin, or the little carved-wood mug used for serving alcohol. The drink combined an egg and "grog", the Colonial term for drinks made with rum. Later the name was shortened to Eggnog.
By the way, Eggnog crossed the Atlantic in the 18th Century, and since brandy and wine were taxed, rum from the Caribbean was substituted. After the American Revolution, domestic whiskey, and particularly bourbon, was used.
1-1/4 cup confectionner's sugar
20 oz. brandy
24 cups milk
1 pinch fresh ground nutmeg
Separate the eggs. Beat the whites 'til frothy. Whisk in 3/4 c sugar and beat 'til stiff peaks form. Then, beat the yolks and the remaining sugar, with 5 TBS brandy 'til light lemon colored. Fold in the whites, and refrigerate.
In a large stock pot, heat the milk 'til hot, not boiling. To each mug, add 2 tsp brandy, and 1 large TBS of the egg mixture. Stir, and then fill the mug with hot milk. Sprinkle with nutmeg and serve.
EGG NOG - 6 to 7 Servings
4 eggs, separated
1/3 cup + 1 tsp sugar
1 pint whle milk
1 cup heavy cream
3 oz. bourbon
1 tsp fresh grated nutmeg
Beat yolks 'til light colored. Gradually add the sugar and beat 'til dissolved. Add the heavy cream, bourbon and nutmeg. Stir to combine.