Egg Nog and Cookies

Just in time for Christmas!  My delicious egg nog recipe that can be made in advance and the recipe for Kimber’s delicious sweet and salty Sable Cookie!!!


Pamela’s Egg Nog

6 cups whole milk
8 large egg yolks
1 vanilla bean, split lengthwise
2/3 cup sugar
2 cups heavy whipping cream
2 t. vanilla
1/8 cup superfine sugar
2 t. pumpkin pie spice
nutmeg for garnish

Place milk in heavy large saucepan.  Scrape in seeds from vanilla bean; add bean.  Bring to a simmer. Remove from heat.  Cover, steep 15 minutes.  Discard vanilla bean.  Whisk yolks and sugar in large bowl to blend.  Gradually whisk in hot milk mixture.  Return mixture to saucepan.  Using rubber spatula, stir mixture over low heat until bubbles subside and mixture thickens slightly (do not boil), about 12 minutes.  Cool.  Cover and refrigerate until cold.  (At this point, egg nog can be made 1 day ahead.  Keep refrigerated.  In large bowl using an electric mixer, beat whipping cream until stiff peaks are just about to form.  Beat in vanilla and superfine sugar until peaks form.  Be sure not to over-beat.  Fold whipped cream into eggnog mixture just until blended. Stir in pumpkin pie spice. (Now at this point, eggnog can be make 8 hours ahead.  Cover and refrigerate.) Ladle over a shot of Meyer’s Dark Rum or Brandy or enjoy it without alcohol.  Finish with a sprinkle of nutmeg. (Based on recipe in Indie


Kimber’s Chocolate Pistachio Sables

* 2 1/2 cups all-purpose flour
* 1 1/2 cup unsweetened cocoa powder
* 3 1/4 teaspoon kosher salt
* 1 1/4teaspoon baking soda
* 1 1/4 cups (21Ž2 sticks) unsalted butter, room temperature
* 1 1/4 cups (lightly packed) light brown sugar
* 1 teaspoon vanilla extract
* 1 large egg white
* 5 oz. bittersweet or semisweet chocolate, chopped
* 1 cup unsalted, shelled raw pistachios, coarsely chopped
* Flaky sea salt (such as Maldon)

* Whisk flour, cocoa powder, kosher salt, and baking soda in a medium
bowl. Using an electric mixer on high speed, beat butter, brown sugar, and
vanilla until light and fluffy, about 4 minutes. Reduce speed to low and
gradually add dry ingredients; mix just to combine, then mix in egg white.
Fold in chocolate and pistachios.

* Divide dough into 4 pieces. Roll each piece into an 8²-long log about
1 1/2 in diameter, pushing dough together if it feels crumbly. Wrap tightly
in parchment paper and chill until firm, at least 4 hours. (The colder
your dough, the easier it will be to slice.)

* Place racks in lower and upper thirds of oven; preheat to 350°. Working
with 1 log of dough at a time and using a serrated knife, cut logs into
1 1/4-thick rounds and transfer to 2 parchment-lined baking sheets, spacing
1 1/2 apart.

* Sprinkle cookies with sea salt and bake, rotating baking sheets halfway
through, until set around edges and centers look dry, 10­12 minutes.
Transfer to wire racks and let cool.

* DO AHEAD: Cookie dough can be made 1 month ahead; freeze instead of
chilling. Slice frozen logs into rounds just before baking.

Bon Appetit /December 2013


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