Eggnog, The Final Frontier…

So, good news/bad news… The good news is that the blog is officially, and forever more, http://www.renegadekosher.com/ thanks to domain wrapping. No need to update bookmarks, it’ll do it itself. The bad news? In doing so, I lost my nifty e-mail addy. So, for those that e-mail me, you can contact me now at renegadekosher-at-gmail.com to discuss culinary topics.

So, Yule just passed, tonight is the last night of Hanukkah, and Monday is Christmas. This is a time of good feelings, joyful hearts, and love for one’s fellow creatures. So, i wanted to relax a little bit. Most are going to be going out with friends & family for the next few days, so let’s get together and have a bit of fun today, okay?

This time of year, the stores are also full of that delicious concoction eggnog. Now, if you buy too much and can’t drink it all, do you throw it out? NO! No, your friend at RKC is going to show Jews & Gentiles alike how to enjoy eggnog in a new way unheard of in ANY cooking blog! I give to you: Eggnog Bread! Now before we begin, I hate that carton stuff. THAT is not eggnog. Instead, go here and learn from Alton Brown how to make REAL eggnog. Got the real stuff now? Okay, I’ll wait…

Assuming you have REAL eggnog, or are forced to deal with the carton variety, let’s make our bread! In a large mixing bowl, bring together the following: 3 Cups AP Flour, Sifted; 1/2 Cup Sugar; 4 Teaspoons Baking Powder; 1/2 Teaspoon Salt; and 1/2 teaspoon Fresh Nutmeg. In a separate bowl, we’ll mix together 1 Egg, Beaten, 1 3/4 Cups Eggnog, and 1/2 Cup Vegetable Oil. Now, fold the wet ingredients into the dry and stir until JUST combined. I know, you want to stir until all the clumps are gone, but you will pay for it! Trust me, okay?

Now, we want to add 1/2 Cup Pecans, Chopped and 1/2 Cup Raisins and stir until mixed. Remember, don’t stir too much, just fold in the nuts & raisins with about 10 stirs, and walk away. Your patience will be rewarded! Now, turn the dough into a greased loaf pan, and bake in a 350 Degree F oven for 60-70 minutes. Let it rest on a cooling rack for at LEAST 10-15 minutes until removing the loaf from the pan to finish cooling. Once cooled completely, wrap the bread in foil and let it sit overnight in the fridge. This is important to help the bread finish getting solid inside! Now, to serve this, I will usually drizzle a mixture of 3 Teaspoons Eggnog and 1/2 Cup Powdered Sugar over the top of the bread before slicing and serving. This delicious dessert bread goes well after any dairy meal, or fore a nice treat before temple. However you enjoy it, I hope you and yours have a WONDERFUL holiday weekend/paid day off from work. Until next time, Shalom and Good Cooking!

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December 22, 2006. bread, dessert, recipes.

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