Egg Nogg & Christmas Cookie

It’s a pleasure to be donating recipes to the Noble Caledonia Travel Post from the Sky Ships. I will be publishing recipes that the guests most appreciate while on board. As a chef, my passion is having the luxury of being able to work with the raw ingredients to produce mouth watering dishes every day. This week I am pleased to share recipes for Christmas cookies and eggnog, a perfect combination for the festive evenings in the run up to Christmas. There is much debate as to the origins of Eggnog and it may date back to the 1600s when ‘nog’ was a strong beer brewed in East Anglia. The beverage is now traditionally made with distilled spirits such as brandy, rum and whisky but is also delicious served without the addition of alcohol.  Have a great weekend.   Darren Marchant  Head Chef – the Sky Fleet

 

Egg Nogg

 

Ingredients - Serves 6

6 Large Eggs Yolks

1/2 Cup Caster Sugar

1 Cup Double Cream

2 Cups Whole Milk

1/2 Teaspoon Ground Nutmeg

Pinch Salt

1/4 Teaspoon Vanilla Extract with Pods

2 Tablespoons Whisky

2 Tablespoons Rum

2 Tablespoons Brandy

1/4 teaspoon Ground Ginger

Pinch of Clove Powder

 

Method 

1. Place the milk, nutmeg, ginger, cloves and vanilla in a saucepan and place on the stove to just simmering.

2. Place the egg yolk and sugar in a bowl and whisk until the mixture is almost pale and smooth.

3. Add a small ladle of the warm milk to the egg mixture and whisk vigorously until all the milk has been added.

4. Then pass the mixture through a sieve.

5. Place the mixture back into the saucepan and stir the mixture has thickened slightly.

6. Place the mixture into a clean bowl and leave to cool slightly.

7. Add the cream and all the spirits, or a combination of two of your preferred spirits depending on taste, to the mixture.

8. Place the mixture into the fridge and leave for 24 hours.

9. To serve place into a serving glass and top with grated cinnamon and nutmeg. 

 

  Christmas Cookie

 

Ingredients - Makes 28 cookies

1 Cup Of Caster Sugar

1/2 Cup Butter

1 Large Egg

1 1/2 Cups Of Flour

1 Teaspoon Of Cinnamon

1/4 Teaspoon Nutmeg

1/4 Teaspoon Ginger

1 Teaspoon Baking Powder

1/4 Teaspoon Of Salt

1 Teaspoon Vanilla

 

 

Method 

1. Place the sugar and butter in a bowl and cream together until almost pale.

2. Incorporate the egg and vanilla into the creamed butter.

3. In a separate bowl place the flour, cinnamon, nutmeg, ginger, salt and baking powder. Then sieve the mixture 3 times to incorporate all the ingredients evenly.

4. Add the flour mixture to the butter and using a spatula blend all ingredients together.

5. Cling film the mixture and place in the fridge for at least 1 hour to firm up.

6. Take out of the fridge and carefully roll 3/4 inch balls on to a baking sheet keeping at least 1 inch apart.

7. Bake at 180 celsius for 10 minutes or till the edges are lightly browned.

8. Take out of the oven and leave to cool slightly before transferring on to a wire rack.

  

  

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