There are certain flavors that find their way into the kitchen during the holidays. We utter the words “pumpkin and cranberry” quite often, “fruit cake” and probably “eggnog” less often. Rich, creamy and custard-like, it’s a real shame that eggnog is rarely consumed outside of the holidays.
So it’s only natural that we got to thinking about “egg-and-grog” or “nog” (Old English word for strong beer or “noggin”) and its various forms. So much so that we recently took the iSi Creative Whip for a spin to see what we could do to make it even more memorable. The only question: homemade or store-bought? We wondered which gave us better results? Let the battle begin!
The skinny (we love irony!): homemade eggnog trumps store-bought. Why?
- - The taste is absolutely superior: the richness of the cream and warmth of the bourbon are traits the store-bought versions lacked by a mile.
- - The texture is pure velvet.
- - The volume, when whipped, surpassed that of the store-bought versions. While the store-bought eggnog had a lighter texture initially than the homemade version, it did not maintain its volume.
As for the downsides regarding the homemade version, time and labor are the obvious factors. The homemade eggnog involves a bunch (separating the eggs, mixing and measuring, just to name a few) and unfortunately the shelf life is shorter thanks to no preservatives. At least by using the whipper, you save yourself some time and effort by whipping the egg whites right in the base unlike the traditional approach that calls for whipping the whites separately only to be folded back in later just before serving.
But while you could debate the time versus money spent, just think about how often you tipple with eggnog. Why not give it a whirl and whip some up?
CREAMY DELICIOUS HOMEMADE EGGNOG*
Ingredients for 1 pint Creative Whip
6 large eggs, separated**
1 cup superfine sugar
2 cups whole milk
3 cups heavy cream
½ cup bourbon, such as Maker’s Mark
Freshly whipped cream (optional)
Freshly grated nutmeg, for garnish
Procedure:
In large mixing bowl, beat egg yolks until thick in consistency and pale in color. Slowly beat in sugar. Whisk in egg whites, then milk. Stir in two cups heavy cream, then bourbon. Pour 2 cups of the mixture, reserving the rest, into a 1 pint iSi Creative Whip and screw on 1 iSi cream charger and shake vigorously. Chill for at least 30 minutes. To serve, dispense into cups or mugs and top with whipped cream if desired with a sprinkle of freshly grated nutmeg. If mixture seems a bit thick, add a little more cream to reach desired consistency, utilizing that third cup of cream.
Note: You can refrigerate unwhipped egg yolk mixture up to one day in a sealed container or up to 5 days charged in the whipper.
**Since the egg yolks and whites are raw in this recipe, be careful about serving this recipe to pregnant women, small children, the elderly, and anyone with health issues.
* recipe adapted from December 2008 issue of Martha Stewart Living
Post and photo of eggnog by Bao Ong
Additional photo adapted from Christmas Vacation
Our Gourmet Curry: Give it a Thai
Have you had your first spring pea dish yet? What about young asparagus? Spring is most definitely here, and while you may think this season is for delicate flavors alone, think again. It’s rather simple to achieve a dish full of robust flavors without the heaviness that winter dishes can provide. Which brings us to one of our favorites: Thai curry.
Curry is a bold flavor. Even better? It’s fast and extremely versatile. So often we believe we can only get curries for $7.95 at our local Thai restaurant. But why bother when it is achieved in only a few simple steps at home? In our recipe below, we’ve also added some gelatine powder and xanthan gum for added texture and thicker consistency, as sometimes a curry sauce can look and taste more like a soup. You may feel like you’re cooking with the molecular gastronomists at New York’s WD-50 or Chicago’s Alinea, but fear not!  This dish pairs wonderfully with just about everything: proteins (chicken, fish, tofu) and vegetables alike.  With the added benefit of the iSi whipper, you achieve a beautiful foam that makes the dish even more fun to eat. It’s almost like biting into edible bubble wrap, bursting with the sweet, spicy and sour flavors of your favorite curry.
Red Thai Curry
Ingredients for 1 pint Whipper
2 tablespoons red curry paste
1 1/2 cups coconut milk
1 cup chicken broth
1 teaspoon lemongrass, minced
1 teaspoon ginger, minced
1 teaspoon garlic, minced
1 teaspoon gelatine powder
1 teaspoon xanthan gum
2 tablespoon lime juice
1 teaspoon lime zest
Procedure:
Combine the lemongrass, ginger and garlic in a pan and brown for about one minute on medium-high heat. Add the red curry paste and cook for another minute until all the spices become very aromatic. Add the chicken broth (you can also substitute with water or another stock depending on your chosen protein), coconut milk and lime juice. Stir well to make sure the curry paste dissolves. Let simmer for at least 10 minutes.
Add the gelatin powder and xanthan gum (which can be found at most health food stores or even Whole Foods) and stir constantly until combined. Strain the sauce through the iSi funnel and let cool before pouring into a 0.5 L iSi whipper. Screw on two iSi cream chargers and shake vigorously after each one.  Pair with your favorite protein and/or vegetables and garnish with lime zest.
Note: You can use the Gourmet Whip Plus, Cream Profi Whip Plus or Creative Whip for this application.
Post and photo by Bao Ong