More of a pre-dinner dessert, eggnog is a much anticipated holiday libation. This frothy concoction is traditionally made by blending fluffy whipped eggs with rich heavy cream, spices and brandy or whisky. The warming spices (cinnamon, allspice, and nutmeg) in eggnog make it a perfect wintertime cocktail to share with loved ones.

The origins of the name eggnog are a bit murky. It is said to have originated from a hot English drink called posset, made from eggs, milk, and wine or ale. Another perceived foundation of the word eggnog comes from nog, an Old World term for a strong and robust beer, although some believe eggnog literally means “egg inside a small cup”. The true origin of eggnog may never be known, but the tradition will live on for years to come.

Eggs are typically a symbol of life and good health in many cultures that have similar versions of American eggnog. In Puerto Rico coquito is sipped on holidays. Rum is the spirit of choice and coconut milk is the base (this is healthier alternative to American eggnog). Mexican eggnog is called rompope and made with plenty of cinnamon and rum or grain alcohol; German eggnog is actually a soup made with beer called biersuppe.

This frothy concoction is traditionally made by blending fluffy whipped eggs with rich heavy cream, spices and brandy

Creamy and thick, eggnog is a holiday treat for those who celebrate Christmas, or even those who simply enjoy a sweet and tasty cocktail. A bit of a hodge-podge drink on the exterior, “the nog” can actually be quite complex in flavor. Egg yolks and cream make for the richness while the egg whites add a lightness level that allows for multiple cups to be consumed. The spices are what let drinkers know it is the beloved holiday season they have been waiting all year for. A rich alcoholic custard is easy to resist when it comes from a grocery store carton however, like most culinary treats, it all starts with the ingredients and eggnog can be truly enjoyable when good quality products are utilized.

Almond Eggnog

You’ll Need:

• 6 eggs, separated (try local eggs, it makes a difference)
• ½ cup light brown sugar
• 2 tsp good quality vanilla extract
• 2 tsp good quality almond extract
• ¼ tsp. kosher salt
• 2 cups whole milk (Hudson Valley Fresh products are perfect for this and the  heavy cream)
• ½ cup bourbon
• 2 cups heavy cream
• ½ tsp. ground nutmeg
• ¼ tsp. ground cinnamon
• ¼ tsp. ground allspice

Method:

In a double boiler (a pot of water filled, half way with a heat-resistant bowl on top but not touching the water). Whisk together the egg yolks, sugar, salt, and vanilla and almond extracts until pale yellow, thick, and creamy. Remove from heat.

Whisk in the bourbon and milk. Keep refrigerated until you are ready to serve. (The color will be a pale almond color because of the brown sugar)

When you are ready to serve the eggnog, whip the egg whites in one bowl and the heavy cream in another until they have both reached the stiff peak stage (when the whisk is turned upside-down the egg whites and cream should stick straight up into a “stiff peak”)

Rotate between cream and egg whites, carefully folding them in until just incorporated.

Pour into glasses and top with a bit more cinnamon, or even a cinnamon stick. Enjoy!

Savory, sweet, or a blend of both, pies can be filled with just about anything — the possibilities are truly endless.  While Americans are accustomed to the sweet versions, pies were not always baked in this manner. They were mostly savory meat pies. In fact, few menus today would feature this kind of older pie.

Pie, said to have derived from the word magpie (which means indiscriminately collected), was often used as a vessel for miscellaneous food scraps to be baked in. The intended purpose of the pastry shell was not to serve a crispy contrast to soft fillings but actually as the baking pan itself. A coffin, meaning a basket or box, was the original term for a savory pie with tall sides filled with meat; the dough was made solely of flour and water. There were no exact recipes for the dough used to make pie crusts, they were essentially hodge-podge pastes slapped together with a goal of a thickness that could carry the weight of a heavy stuffing. Another type of old-world pie was called a trap, a shallow topless meat pie with an inedible crust. Often the crusts were too dense and tough to consume and were therefore discarded.

During the Renaissance, butter was added to pastry dough in what was called “short paste,” a closer relative to the flaky crust we are now fond of as well as a predecessor to puff pastry. During this time it was not uncommon to see live birds fly out of a baked pie as a form of entertainment for the wealthy. There are published recipes describing how to bake such a scene by cutting the right sized hole in a baked pie and filling it with live pigeons or other smaller fowl.

Some historians trace the origins of pie to the ancient Egyptians around 9500 BC. These early precursors to pies were called galettes, a rustic open-faced pie made with honey, oats, and barley. The Greeks adapted galettes (although some historians believe they were the first to develop pie pastry), while the Romans continued to spread the craze across Europe and consequently to the Americas.

American pies developed from the English settlers who typically made shepherd’s and cottage pies (lamb or beef topped with mashed potatoes). When pilgrims came to the New World they baked some form of a pie filled with the ingredients that surrounded them in their new environment. Fruit fillings were often highlighted in these early American pies.

Modern pies are easier to make, especially with the advances in culinary technology and precise recipes. Mini pies, turnovers, and empanadas have become major recent food trends and chefs have become increasingly creative with fillings and accompaniments.

However you make your pies, sweet or savory; a la mode, hot, or cold, enjoy them with family this holiday season. For a Thanksgiving twist, add this easy-to-bake sweet potato pie to the dessert display. It is sure to please!

Sweet Potato Pie with Concord Grape Syrup
and Sweetened Sour Cream
Makes 2 9-inch pies

This is a fantastic fall recipe. If you are unable to find concord grapes, try using cranberries and increasing the quantity of sugar.

For the Filling:
2 large sweet potatoes
3/4 stick of butter
2 eggs, beaten
1 1/3 cup sugar
1 cup whole milk
1 tbsp cornstarch
2/3 tsp lemon zest
2/3 tsp vanilla extract
Cinnamon, nutmeg and any other spices you’d like, to taste
Pinch of salt

1. Boil the potatoes skin-on until soft.
2. Peel them and mash with the butter. Add the eggs and milk.
3. Combine the sugar and cornstarch and mix in to the potato mixture.
4. Stir in the vanilla, lemon zest, and spices.
5. Pour the custard into pre-baked pie shells and bake until set, 20–25 minutes. Let cool before serving.

For the Pie Crust:
1.5 sticks of butter
24 Graham crackers
1 cup of sugar
A pinch of salt

1. First, melt the butter.While it’s melting, grind the crackers until fine (if you don’t have a food processor try placing the crackers in a sealed plastic bag and pressing with a rolling pin).
2. Measure out 3 cups of crumbs and place in a bowl. Combine with sugar and salt. Stir in the butter until well combined.
3. Press an even layer of pie crust into two 9-inch pans.
4. Pre-bake in a 350 degree oven for 8–10 minutes or until lightly browned and firm.

For the Concord Syrup:
3 cups concord grapes (approximately 2 large clusters)
1/4 cup sugar (taste the grapes first; they may need a bit more or less, depending on the sweetness)
Lemon zest, to taste

1. Rinse and carefully pick over  the grapes.
2. Place in a pot with the sugar and lemon zest. Simmer on medium-high until the juices are extracted and skins are limp, about 10 minutes.
3. Remove from heat and pass through a mesh strainer. Check the consistency, if it seems watery, simply pour the syrup back into the pot and simmer on med-high heat until it thickens. Keep in mind that the syrup will thicken as it cools. Let cool.
(This also makes an addictive grape soda when added to sparkling water).

For the Sweetened Sour Cream:
1/2 cup sour cream
Honey, to taste

1. Combine the two ingredients. Adjust flavor to your liking.

For a perfect apple pie with cranberry caramel recipe,
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