Printer Friendly

Eggnog adds festivity to mousse or pudding.

IF AN ABUNDANCE OF purchased eggnog remains after a holiday party, here are two festive ways to put it to work: in a smooth white chocolate mousse laced with rum, and in a bread pudding. The pudding has a choice of toppings--one dresses it for dessert, another for breakfast.

Eggnog and White Chocolate Mousse

1 teaspoon unflavored gelatin 1/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 2 cups purchased eggnog 3 ounces finely chopped white chocolate or white chocolate chips (suitable for melting) 3 tablespoons dark rum or brandy (optional) 1 teaspoon vanilla Whipped cream (optional)

In a 1 1/2- to 2-quart pan, sprinkle gelatin, cinnamon, and nutmeg over eggnog. Stir often over medium heat until eggnog is streaming, 7 to 8 minutes.

Remove from heat and stir in chocolate, rum, and vanilla; stir occasionally until chocolate is smoothly melted, about 5 minutes.

Pour mousse mixture into 6 small (about 1/2-cup-size) pots de creme, demitasse, or dessert cups. Cover with plastic wrap (do not let wrap touch mousse); chill mousse until softly set, at least 4 hours or up to a day. Garnish each serving with a small spoonful of whipped cram. Makes 6 servings.

Per serving: 196 cal. (51 percent from fat); 4.3 g protein; 11 g fat (3.8 g sat.); 21 g carbo.; 58 mg sodium; 52 mg chol.

Eggnog Bread Pudding

Serve pudding with hard sauce for dessert, or with the fruit topping for breakfast.

1/2 cup chopped pecans or walnuts About 2/3 of a 1-pound baguette, cut into 3/4-inch-thick slices 1/3 cup raisins 2 cups purchased eggnog 4 large eggs 1/2 cup sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 cup dark rum or brandy (optional) 2 teaspoons vanilla Hard sauce or fruit topping (recipes follow)

In a 7- to 8-inch frying pan over medium heat, stir nuts occasionally until lightly browned, about 6 minutes. Pour from pan; let cool.

Arrange bread slices slightly overlapping in a lightly buttered shallow 3- to 3 1/2-quart baking dish. Sprinkle with nuts and raisins.

Beat eggnog with eggs, sugar, cinnamon, nutmeg, rum, and vanilla. Pour mixture evenly over bread; press bread into liquid to saturate. Cover; chill at least 1 or up to 4 hours.

Bake pudding in a 350|degrees~ oven until the center jiggles only slightly when dish is gently shaken and the top is golden brown, about 35 minutes. Spoon hot or warm pudding into small bowls; top with hard sauce or fruit topping to taste. Makes 8 servings.

Per serving: 349 cal. (34 percent from fat); 9.7 g protein; 13 g fat (4.2 g sat.); 49 g carbo.; 287 mg sodium; 145 mg chol.

Hard sauce. Beat together until fluffy 1/4 cup (1/8 lb.) butter or margarine (at room temperature), 1 1/2 cups powdered sugar, 1/4 cup purchased eggnog, 1 tablespoon brandy or dark rum, and 1 teaspoon minced lemon peel (yellow part only). If sauce is made ahead, cover and chill up to 1 week. Makes 1 cup.

Per tablespoon: 78 cal. (38 percent from fat); 0.2 g protein; 3.3 g fat (2 g sat.); 12 g carbo.; 33 mg sodium; 10 mg chol.

Fruit topping. In a 10- to 12-inch nonstick frying pan, melt 1 tablespoon butter or margarine over medium-high heat. Add 2 large (about 1 1/4 lb. total) firm-ripe pears, cored and sliced; 2 large (about 1 lb. total) apples, cored and sliced; 1/4 cup sugar; and 2 tablespoons lemon juice.

Cook fruit, turning occasionally, until liquid evaporates and fruit is slightly browned, 10 to 15 minutes. Serves 8.

Per serving: 107 cal. (16 percent from fat); 0.9 g protein; 1.9 g fat (0.9 g sat.); 24 g carbo.; 15 mg sodium; 3.9 mg chol.

To use our nutrition information

Sunset recipes contain nutrition information based on the most current data available from the USDA for calorie count (including percentage from fat); grams of protein, total fat (including saturated fat), and carbohydrate; and milligrams of sodium and cholesterol.

This analysis is usually given for a single serving, based on the largest number of servings listed for the recipe. Or it's for a specific amount, such as per tablespoon (for sauces).

The nutrition analysis does not include optional ingredients or those for which no specific amount is stated (salt added to taste, for example). If an ingredient is listed with an alternative, the figures are calculated using the first choice or a comparable food. Likewise, if a range is given for the amount of an ingredient (such as 1/2 to 1 cup butter), values are figured on the first, lower amount.

Recipes using regular-strength chicken broth are based on the sodium content of salt-free homemade or canned broth. If you use canned salted chicken broth, the sodium content will be higher.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Author:Weber, Christine B.
Date:Nov 1, 1992
Previous Article:November menus.
Next Article:Fall pear salad.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters