Homemade Eggnog

 Homemade Eggnog

Ingredients

• 6 large egg yolks
• 1/2 cup granulated sugar
• 1 cup heavy whipping cream
• 2 cups milk
• 1/2 teaspoon ground nutmeg
• pinch of salt
• 1/4 teaspoon vanilla extract
• ground cinnamon , for topping

Instructions

1.                    Whisk the egg yolks and sugar together in a medium bowl until light and creamy.

2.                    In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a bare simmer. 

3.                    Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs. 

4.                    Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 

5.                    Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.

6.                    Remove from heat and stir in the vanilla, and alcohol*, if using.

7.                    Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 

8.                    Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.

9.                    Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.

10.                 Store homemade eggnog in the fridge for up to one week.

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Sweet Potato Casserole

 Sweet Potato Casserole

Ingredients

Sweet Potato Casserole

• 4-5 large (4 pounds) sweet potatoes 
• 1/4 cup brown sugar, I use dark brown, but light works great too
• 1/4 cup granulated white sugar
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup evaporated milk (1%, 2%, or whole milk will work ok)
• 1 teaspoon ground cinnamon, optional
• 1/2 teaspoon salt
• 2 large eggs

Pecan/Marshmallow Topping

• 4 tablespoons  butter, melted
• 3/4 cup chopped pecans
• 1/2 cup brown sugar, I use dark brown, but light works great too
• 1/2 cup white all-purpose flour
• 1/4 teaspoon salt
• 1.5 - 3 cups miniature marshmallows

Instructions

1.                     Preheat oven to 400 degrees F. Wash and deeply pierce each sweet potato several times with a fork and transfer to a foil-lined large baking sheet. Bake 1 hour, or until very tender when pierced with a fork. Once fork tender, remove from the oven, allow to slightly cool, and then cut potatoes in half and pull off the skins (they should slip right off!) 

2.         If the skins don't come off easily, scoop out the flesh from the halved potatoes. Place into a large mixing bowl and mash the potatoes with a potato masher. Add in brown sugar, white sugar, butter, vanilla, evaporated milk, cinnamon, and salt. Blend, using an electric hand mixer on low speed until smooth. Add in eggs and beat until blended and smooth. Reduce oven temperature to 350 degrees F.

3.         Smooth the sweet potato mixture into a 9x13-inch pan. In a separate bowl, combine the pecan topping: the melted butter, chopped pecans, brown sugar, flour, and salt. Stir until ingredients are well incorporated. Top the entire casserole with this mixture. Bake in a 350-degree oven for 30 minutes (tent with foil if streusel is browning too quickly).

4.         Remove casserole and add marshmallows in diagonal rows over the casserole. Return to the oven and bake for 4-8 minutes or until marshmallows are melty and lightly golden (watch carefully!). Remove from oven and serve warm.

5.         MAKE IN ADVANCE: You can make this casserole in advance by following these tips: store the pecan topping and marshmallows separately. Cover the sweet potato casserole tightly and refrigerate. When ready to bake, add pecan topping and place in the oven while it's preheating; continue to bake for 25-30 minutes once preheated. Add marshmallows according to recipe instructions.

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