We're all over the place this weekend! Not only are there several articles about MET in today's local papers, our shows are also on the covers of both 72Hours in the FNP and the A&E section in the Gazette! Follow the links below to read the stories and reviews:
A nice piece about Julie Herber and a review of 4 Eggnogs and an Apology, in the Frederick News Post.
A story about A Christmas Carol and one about our partnership with Cakes for a Cause, in the Gazette.
Showing posts with label 4 Eggnogs and an Apology. Show all posts
Showing posts with label 4 Eggnogs and an Apology. Show all posts
Thursday, December 18, 2008
Friday, December 12, 2008
More Eggnog Fun
Check out the 'history and life behind that little frothy brew!' Yes, apparently there is some disagreement about where the name 'eggnog' came from. Was it derived from 'egg'n'grog' or 'egg in a noggin' or 'egg and grog in a noggin'?
Read the arguments and choose a side at the link above! And, come see 4 Eggnogs and an Apology this weekend!
Thursday, December 11, 2008
The Fourth Eggnog
Low-Fat Eggnog
Ingredients:
6 cups skim milk
1 cup “Egg Beaters” (or similar)
2 teaspoons vanilla essence
2 teaspoons rum extract
sweetener or sugar, to taste (just remember that this is supposed to be a DIET recipe, and sugar has more calories than a sweetener)
2 x pinch nutmeg,
2 x pinch cinnamon, ground
Directions:
In a medium saucepan (or bowl, if you plan to use the microwave), heat the milk, Egg Beaters and sweetener or sugar. You’ll need to remember to stir continuously if you’re using the stove, and every minute if you’re using the microwave.
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Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon. Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
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Remove from heat (or microwave).Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours). Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.
Ingredients:
6 cups skim milk
1 cup “Egg Beaters” (or similar)
2 teaspoons vanilla essence
2 teaspoons rum extract
sweetener or sugar, to taste (just remember that this is supposed to be a DIET recipe, and sugar has more calories than a sweetener)
2 x pinch nutmeg,
2 x pinch cinnamon, ground
Directions:
In a medium saucepan (or bowl, if you plan to use the microwave), heat the milk, Egg Beaters and sweetener or sugar. You’ll need to remember to stir continuously if you’re using the stove, and every minute if you’re using the microwave.
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Heat & stir until the mixture thickens slightly – enough that it can coat the back of a spoon. Stir in the vanilla essence, rum extract, one pinch of nutmeg & one pinch of cinnamon.
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Remove from heat (or microwave).Cover with plastic wrap and refrigerate until the eggnog has cooled (at least 3 hours). Just prior to serving, ladle your yummy low fat eggnog into glasses, and garnish each with an extra little sprinkle of ground nutmeg & ground cinnamon.
Wednesday, December 10, 2008
The Third Eggnog
Eggless, Non-Alcoholic Eggnog (does it really count as Eggnog without the eggs and the liquor?)
Ingredients:
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg
Directions:
In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix well. Chill.
Ingredients:
8 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg
Directions:
In a large bowl, mix the pudding with 1 cup of the milk. When pudding is formed, add in the remaining ingredients and mix well. Chill.
Tuesday, December 9, 2008
The Second Eggnog
Christmas Eggnog
Ingredients:
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
Directions:
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling point.
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In a bowl, mix together the sugar with all those egg yolks. Make sure you whisk them well so that they're light and fluffy. Gently and a little at a time, pour in the milk mixture while continuing to whisk.
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Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Never let the mixture to reach boiling point!!
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Pour and strain the mixture into a jug, making sure to remove the cloves. Stand jug in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
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Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Ingredients:
12 egg yolks
5 cloves, whole
4 cups milk
4 cups cream
3 cups light rum
1+ ¾ cups sugar
2+ ½ teaspoons vanilla essence
1 teaspoon cinnamon, ground
¾ teaspoon nutmeg, ground
Directions:
In a saucepan over low heat, blend the milk, cinnamon, cloves and half a teaspoon of the vanilla essence. Keep stirring while mixture heats, and remove from heat just before boiling point.
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In a bowl, mix together the sugar with all those egg yolks. Make sure you whisk them well so that they're light and fluffy. Gently and a little at a time, pour in the milk mixture while continuing to whisk.
.
Transfer mixture back into your saucepan over a medium heat while continuing to stir. Keep stirring until your eggnog mixture starts to resemble custard. Never let the mixture to reach boiling point!!
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Pour and strain the mixture into a jug, making sure to remove the cloves. Stand jug in the fridge for an hour or two. Gently stir in the cream, light rum, remaining vanilla and ground nutmeg.
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Put back into the fridge overnight. Serve in cups with a little extra ground nutmeg, cinnamon or baking cocoa sprinkled lightly on top.
Monday, December 8, 2008
The First Eggnog
The Comedy Pigs' original holiday sketch show, 4 Eggnogs and an Apology, opens on Friday, and to celebrate I'm going to share four eggnog recipes with you, one for each day until the opening. So, here is The First Eggnog:
Basic Eggnog
Ingredients:
4 egg yolks
1/3 cup sugar, plus one tablespoon
1 pint whole milk
i cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
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Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
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Whisk the egg whites into the mixture. Chill and serve.
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Cook's Note: For cooked eggnog, follow procedure below:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
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In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
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In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
Basic Eggnog
Ingredients:
4 egg yolks
1/3 cup sugar, plus one tablespoon
1 pint whole milk
i cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites
Directions:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
.
Whisk the egg whites into the mixture. Chill and serve.
.
Cook's Note: For cooked eggnog, follow procedure below:
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
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In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.
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