GK Cooking Club: Christmas Cooking: Gingerbread and Eggnog

Christmas Cooking 2009

GINGERBREAD and EGGNOG

Of course no Christmas holiday would be complete without whipping up a batch of fresh Eggnog. I remember waiting at the dairy section of the supermarkets in early December, waiting for them to start selling red-labeled cartons of holiday eggnog. I would ask my mom to buy an extra carton-just in case Santa was extra-thirty that year! I wasn't a good boy because, in fact, I wanted to hoard the entire carton for myself! Eggnog is sweet, rich, and creamy and your heart stops when you see the empty bottom of your cup. Mind you, this was several years ago, when I was a small tike, but now that I'm an older, seasoned hog, I can partake of 'adulty' eggnog as my mom would often say-Eggnog with spirits; brandy, rum, whiskey or whatever grows hair on your chest is spiked into the grog. At the cooking class we made two versions: spirited eggnog for the 'adulties' and plain for the children. One of the children best described eggnog as 'drinking melted vanilla ice cream without having to lick.'

Eggnog History

Many believe that eggnog is a tradition that was brought to America from Europe. This is partially true. Eggnog is related to various milk and wine punches that had been concocted long ago in the "Old World". However, in America a new twist was put on the theme. Rum was used in the place of wine. In Colonial America, rum was commonly called "grog", so the name eggnog is likely derived from the very descriptive term for this drink, "egg-and-grog", which corrupted to egg'n'grog and soon to eggnog. At least this is one version...
Other experts would have it that the "nog" of eggnog comes from the word "noggin". A noggin was a small, wooden, carved mug. It was used to serve drinks at table in taverns (while drinks beside the fire were served in tankards). It is thought that eggnog started out as a mixture of Spanish "Sherry" and milk. The English called this concoction "Dry sack posset". It is very easy to see how an egg drink in a noggin could become eggnog.

Eggnog Recipe エッグノック
12 egg yolks/whites separated
卵の黄身　12個

1 cup Sugar
砂糖 1 cup
3 cups Heavy Cream
生クリーム　3カップ
7 cups milk
2 cups Rum
ラム酒　2カップ
Pinch of salt
塩　少々
Nutmeg

In a chilled bowl BEAT egg yolks until light.
冷えたボウルに卵の黄身をいれ、白くなるまでよくかき混ぜる
Slowly ADD sugar, cream and milk and Rum
砂糖、生クリーム、ラム酒を徐々に加える
Whip separately until stiff: 2 egg whites
卵白を別のボウルで泡立てる：2個分
Fold egg whites into mixture.
卵白があわ立つまでよくかき混ぜる
Chill and serve with nutmeg.
ナツメグを加え、よく冷やす

Gingerbread Cookiesジンジャーブレッドクッキー
Preheat oven to 350F/１７０C
オーブンをあらかじめ1７0℃にあたためておく
Blend until creamy:

クリーミーになるまで下記をブレンドする：
1/4 cup butter
バター1/4カップ
1/2 cup brown sugar
ブラウンシュガー　1/2カップ
Beat in:
よくかき混ぜるｂ：
1/2 cup molasses
モラセス（黒砂糖でできたシロップ）　1/2カップ
Sift
下記をふるいにかける
3-1/2 cups all-purpose flour
小麦粉　3と1/2カップ
Resift with:
再度下記をふるいにかける
1 tsp baking soda
ベーキングソーダ　小さじ1
1/4 tsp. cloves
クローブ　小さじ1/4
1/2 tsp cinnamon
シナモン　小さじ1/2
1 tsp fresh ginger
しょうが　小さじ1
1/2 tsp salt
塩　小さじ1/2

ADD sifted ingredients to butter mixture,
ふるいにかけた材料にバターを混ぜる
Alternating with:
その他：
1/3 cup water.
水　1/3カップ

Work the mixture with your hands for 5 minutes,
手で5分間混ぜ合わせる
Wrap and chill for 3 hours.
ラップし。3時間冷やす
Roll out on well-floured board.
小麦粉をまぶしたボードに冷やした種をのばす
Cut shapes with floured cookie cutters and place on greased cookie sheet.
型でくりぬき、油をしいたパンに並べる

Bake for 8-10 minutes. Cool on a rack.
8-10分焼き、さます

Royal Icing　ロイヤルアイシング
2 large egg whites　卵白（大）2個
2 teaspoons fresh lemon juice　絞りレモン汁　小さじ2杯
3 cups(330 grams) confectioners/
(powdered)sugar, sifted.　ふるいにかけた粉砂糖　3カップ（330グラム）

In a cool bowl beat the egg whites with the lemon juice.
冷たいボウルで卵白とレモン汁を強くかき混ぜる。

Add the sifted powder in portions and continue to beat until well combined.
粉砂糖を少しづつ加え、よく混ざるまでかき混ぜる。