Over the course of its 300-year history, New Orleans’ cuisine has been one of its greatest gifts to the world. Now, as we celebrate the city’s 300th birthday and WWL-TV’s 60th anniversary, our gift to you is a free e-cookbook, with 'New Twists' on popular recipes.
Homemade Eggnog
Ingredients:
6 large egg yolks
1/2 cup granulated sugar
1 cup heavy whipping cream
2 cups milk
1/2 tsp ground nutmeg
pinch of salt
1/4 tsp vanilla extract
ground cinnamon, for topping
Directions:
Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
In a saucepan over medium-high heat, combine the cream, milk, nutmeg and salt. Stir often until mixture reaches a light simmer.
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.
Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees with a thermometer). It will thicken more as it cools.
Remove from heat and stir in the vanilla.
Pour the eggnog into a pitcher and cover with plastic wrap.
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.
Serve with a sprinkle of cinnamon, and fresh whipped cream, if desired.
Store homemade eggnog in the fridge for up to one week.
Eggnog Cupcakes-2 dozen cupcakes
Ingredients:
For the eggnog cupcakes:
2 and 1/4 cups plus 6 Tbsp. all-purpose flour
6 Tbsp. cornstarch
2 cups granulated sugar
1 Tbsp. baking powder
1 tsp. salt
2 sticks unsalted butter, very soft and cut into small cubes
1 Tbsp. vanilla
4 large eggs, at room temperature
1 cup eggnog
1/4 cup sour cream
1/3 cup holiday jimmies
Eggnog Frosting:
2 sticks unsalted butter, very soft
4-6 cups confectioners' sugar
1/4 cup eggnog
1 tablespoon vanilla extract
1/4 cup holiday non-pareils, for decorating
Directions:
Preheat oven to 350 degrees. Line two 12-mold muffin tins with paper liners, set aside.
Add all of the dry ingredients to a large bowl and combine all ingredients. Add the softened butter and vanilla and mix with a handheld electric beater until the batter resembles a course meal. Add the eggs, one at a time, beating well after each addition. Add eggnog and sour cream and mix until combined. Fold in jimmies with a rubber spatula.
Divide batter evenly among prepared muffin tins (filling about 1/2 way each) and bake, for 18-20 minutes, or until the tops of are golden. Cool completely before frosting.
Frosting
In large bowl using a hand-held electric mixer, beat the butter on medium-speed until smooth and cream, about 2 minutes. Reduce the mixer speed to low and gradually add in the confectioners' sugar together; beat smooth. Slowly add in the eggnog (you may only need 1/8 cup) and vanilla extract, beating until slightly stiff, about 3 minutes. Refrigerate for 10 minutes then frost cooled cupcakes.
Top freshly frosted cupcakes with sprinkles.