Pastry chefs we are not… We love watching Food Network (I have a crush on the Chairman from Iron Chef America) but we can’t stand the reality TV style cake and cupcake shows with drama and behind-the-scenes interviews. However, after making gingerbread cookies and experimenting with royal icing I have A LOT more respect for what those people do. Granted, we didn’t have cookie cutters or any of the equipment for professional decoration but STILL, the level of patience and skill that is required was a bit lacking. Within about 10 minutes of decorating cookies that looked like they were done by a preschooler, I was slathering icing on the cookies with a knife and roughly half the cookies went entirely undecorated. At least Nathan managed to make recognizable Rampant Lion cookies…
I was disappointed in how the cookies themselves came out and will not be sharing the recipe, but if you’re curious this is the recipe we used. If you have a good gingerbread cookie recipe, please share!
I’m sure that Nathan’s sister, who is a pastry chef, is laughing at our cookie foibles right now but we certainly tried. At least we have some home-made cookies and eggnog to leave out for Santa!
Our cookies weren’t bad but just didn’t have the ginger spice and kick that I was hoping for. After the underwhelming gingerbread cookie experience, we HAD to make eggnog that we would be proud to share the recipe for. Fortunately, our eggnog had the spice and kick that was lacking in the cookies. The smooth creaminess of this eggnog is balanced by the little burn of the bourbon and the sharp flavor of the nutmeg that is reminiscent of Christmas in a glass. Hopefully you like your eggnog with a little kick to it because we doubled the amount of recommended bourbon in ours!
UPDATE: WE’VE IMPROVED OUR EGGNOG RECIPE, PLEASE FOLLOW THIS LINK TO OUR NEW AND IMPROVED BEER NOG
2 egg yolks
3 Tbs. sugar
1 cup whole milk
1/2 cup heavy cream
3 ounces bourbon
1/2 teaspoon freshly grated nutmeg, plus more for garnish
2 egg whites
Beat the egg yolks with a hand mixer until they lighten in color. Gradually add the sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Beat the egg whites with a hand mixer until soft peaks form. 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.