Tags: American Revolutionary War, Christmas, East Anglia, Eggnog, Isaac Weld, Milk, United States, United States Military Academy
Eggnog, or egg nog, is a sweetened dairy-based beverage traditionally made with milk and/or cream, sugar, and whipped eggs (which gives it a frothy texture). Brandy, rum, whisky, bourbon, vodka, or a combination of liquors are often added. The finished serving is often garnished with a sprinkling of ground cinnamon, nutmeg, or pumpkin spice.
It was also known as the egg milk punch.
Eggnog is a popular drink throughout the United States and Canada, and is usually associated with Christmas. Eggnog may be added as a flavoring to food or drinks such as coffee and tea. Eggnog as a custard can also be used as an ice cream base.
The origins, etymology, and the ingredients used to make the original eggnog drink are debated. Eggnog may have originated in East Anglia, England; or it may have simply developed from posset, a medieval European beverage made with hot milk. The “nog” part of its name may stem from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol. However, the British drink was also called an Egg Flip (from the practice of “flipping” (rapidly pouring) the mixture between two pitchers to mix it).
Another story is that the term derived from egg and grog, a common Colonial term used for the drink made with rum. Eventually, that term was shortened to egg’n'grog, then eggnog.
One very early example: Isaac Weld, Junior, in his book Travels Through the States of North America and the Provinces of Upper and Lower Canada, during the years 1795, 1796, and 1797 (published in 1800) wrote: “The American travellers, before they pursued their journey, took a hearty draught each, according to custom, of egg-nog, a mixture composed of new milk, eggs, rum, and sugar, beat up together;…”
In Britain, the drink was popular mainly among the aristocracy. Those who could get milk and eggs mixed it with brandy, Madeira or sherry to make a drink similar to modern alcoholic egg nog. The drink is described in Cold Comfort Farm (chapter 21) as a Hell’s Angel, made with an egg, two ounces of brandy, a teaspoonful of cream, and some chips of ice, where it is served as breakfast.
The drink crossed the Atlantic to the English colonies during the 18th century. Since brandy and wine were heavily taxed, rum from the Triangular Trade with the Caribbean was a cost-effective substitute. The inexpensive liquor, coupled with plentiful farm and dairy products, helped the drink become very popular in America. When the supply of rum to the newly founded United States was reduced as a consequence of the American Revolutionary War, Americans turned to domestic whiskey, and eventually bourbon in particular, as a substitute.
The Eggnog Riot occurred at the United States Military Academy on 23–25 December 1826. Whiskey was smuggled into the barracks to make eggnog for a Christmas Day party. The incident resulted in the court-martialing of twenty cadets and one enlisted soldier.
Traditional eggnog typically consists of milk, sugar, raw eggs, and spices, usually nutmeg. Cream may be included to make a richer and thicker drink, though some modern eggnogs add gelatin. Vanilla is a common flavoring, with grated nutmeg sprinkled on top. Other toppings include whipped cream, meringue, cinnamon, ice cream, and chocolate curls.
Eggnog can be homemade from recipes. Ready-made eggnog versions are seasonally available and may contain whiskey, rum, brandy, bourbon, or cognac. Also available are “mixes” that contain all the ingredients except the liquor. With these the end-user can tailor the strength of the drink, from rather strong, to only a taste of liquor, to no liquor at all.
Though eggnog is high in fat and cholesterol, low-fat and no-sugar formulations are available using skimmed or lowfat milk.
Under current U.S. law, commercial products sold as eggnog are permitted to contain milk, sugar, modified milk ingredients, glucose-fructose, water, carrageenan, guar gum, natural and artificial flavorings, spices (though not necessarily nutmeg), monoglycerides, and colorings. The ingredients in commercial eggnog vary significantly, but generally raw eggs are not included.
Some North American manufacturers offer soy, almond, rice or coconut milk-based alternatives for vegans and those with dairy allergies.
The history of non-dairy eggnogs goes back to at least 1899 when Almeda Lambert, in her Guide for Nut Cookery, gave a recipe for “Egg Nog” made using coconut cream, eggs, and sugar.
In 1973, Eunice Farmilant, in The Natural Foods Sweet-Tooth Cookbook, gave a more modern non-dairy eggnog recipe using 3 eggs separated, 2 tablespoons of barley malt extract or Amasake syrup, 4 cups of chilled soy milk, 1 teaspoon of vanilla extract, and nutmeg, (p. 138-39)
In December 1981, Grain Country of Los Angeles, California, introduced Grain Nog, the earliest known non-dairy and vegan eggnog. Based on amazake (a traditional Japanese fermented rice beverage) and containing no eggs, it was available in plain, strawberry, and carob flavors.
Also in December 1981, Redwood Valley Soyfoods Unlimited (California) introduced Soynog, the earliest known soy-based non-dairy and vegan eggnog based on soy milk and tofu (added for thickness). It was renamed Lite Nog in 1982 and Tofu Nog in 1985.
Some recipes for homemade eggnog call for egg yolks to be cooked with milk into a custard to avoid potential hazards from raw eggs; eggnog has much in common with classic custard-pudding recipes that do not call for corn starch, and many types of eggnog can also be cooked into egg-custard puddings.
For concerns about the safety of selling products made from raw eggs and milk, the U.S. Food and Drug Administration (FDA) has changed or altered the definition of eggnog a number of times towards artificial replacements for the large number of eggs traditionally required. Modern FDA regulations permit eggnog to contain less than 1% egg yolk solids and “milk or milk products.”
In the home and in restaurants, eggnog can be made more safely by using pasteurized eggs.
Tags: Bartender, Christmas, Cocktail, Drink, Holiday, New Year's Eve, Non-alcoholic beverage, PBS
From the PBS web site it’s the Holiday Cocktails: Seasonal Drinks from Top Mixologists. Some fantastic drink recipes and ideas for your upcoming Holiday Parties, the link is at the bottom of the post.
Holiday Cocktails: Seasonal Drinks from Top Mixologists
During the merriment of the holiday season, many people focus on planning what recipes to serve, but don’t forget about the most important course – your holiday cocktails! The nation’s best mixologists have gathered their holiday spirits, hoping to quench their thirst for creativity by putting twists on more than just lemon peels. With cocktail recipes from coast to coast, the best bartenders and cocktail bloggers are sharing their holiday cocktails perfect for your party or pre-dinner drink. Whether served hot with wintry spices, sweetened with homemade syrups or livened with seasonal berries, this collection of New Year’s Eve and Christmas drink recipes will make your spirits bright….
Tags: Big Mac, Burger King, Facebook, Hungry Girl, McDonald, Norway, Wendy, YouTube
Here’s EVERYTHING you need to know for guilt-free eating at BK… It’s our Burger King and Wendy’s Survival Guide!
Tags: Alice Waters, Chez Panisse Vegetables, Community-supported agriculture, Farmers' market, Findlay Market, Food, Local food, Sustainable agriculture
We’ve been working for several years to bring a winter farmers market to Findlay Market and this year you’ll finally have an opportunity to “eat local longer!”
Join us for the kick-off of our winter farmers market on Saturday, December 7 from 8am to 2pm. We will host the market every Saturday in the somewhat warm and friendly confines of the former Globe Furniture building on the corner of Elm and Elder across from the OTR Biergarten. Lots of the same vendors from our regular farmers market will be there, along with some new faces. Check back soon for a full listing of the participating famrers and food artisans you’ll find in our winter market.
The mission of our farmers market is to promote local, sustainable agriculture; increase economic opportunities for small family farms and innovative food businesses; provide equitable access to wholesome food; and build a vibrant gathering place for residents and visitors.
Products change at all farmers markets as availability waxes and wanes. What may be there one week may not be available the next. So shop often, snap up the goodies you see and you’ll be eating well all winter long.
Tags: Business, Comfort food, Cooking, Farmhouse, Home, Hudson Valley, NEW YORK, Sunday
A new show I caught last week was Farmhouse Rules. Looks like it’s going to be a good one. All about Country Cooking and Recipes. Here’s some more details about it.
A successful business owner and warm-hearted grandma, Nancy Fuller is bringing the farm to the table on her all-new series, Farmhouse Rules, airing Sundays at 11:30am/10:30c. She’ll gather local goods near her home in upstate New York, then nourish her family with feel-good comfort food.
About the Show
Farmhouse Rules is a lifestyle and cooking show centered on Nancy Fuller’s kitchen and the Hudson Valley farming community that supplies it. Nancy is a warm, loving, mother of six and grandmother to 13, and a no-nonsense owner of a multimillion-dollar business she runs with her husband. Follow the bold and lively Nancy as she gathers the best the land has to offer and feeds her family and friends classic, farm-fresh meals.
Tags: Abraham Lincoln, Edward Winslow, Pilgrim, Plimoth Plantation, Thanksgiving, Wampanoag, Wampanoag people, William Bradford
I was reading a little history of Thanksgiving and what was that first menu and thought I would pass it along. It’s from the Smithsonian web site which is full of great reading on a lot of subjects. I left the link to the Smithsonian web site at the end of the post.
What Was on the Menu at the First Thanksgiving?
The history of the holiday meal tells us that a tasty bird was always the centerpiece, but other courses have since disappeared from the table.
By Megan Gambino
Today, the traditional Thanksgiving dinner includes any number of dishes: turkey, stuffing, mashed potatoes, candied yams, cranberry sauce and pumpkin pie. But if one were to create a historically accurate feast, consisting of only those foods that historians are certain were served at the so-called “first Thanksgiving,” there would be slimmer pickings. “Wildfowl was there. Corn, in grain form for bread or for porridge, was there. Venison was there,” says Kathleen Wall. “These are absolutes.”
Two primary sources—the only surviving documents that reference the meal—confirm that these staples were part of the harvest celebration shared by the Pilgrims and Wampanoag at Plymouth Colony in 1621. Edward Winslow, an English leader who attended, wrote home to a friend:
“Our harvest being gotten in, our governor sent four men on fowling, that so we might after a special manner rejoice together after we had gathered the fruit of our labors. They four in one day killed as much fowl as, with a little help beside, served the company almost a week. At which time, amongst other recreations, we exercised our arms, many of the Indians coming amongst us, and among the rest their greatest king Massasoit, with some ninety men, whom for three days we entertained and feasted, and they went out and killed five deer, which they brought to the plantation and bestowed on our governor, and upon the captain and others.”
William Bradford, the governor Winslow mentions, also described the autumn of 1621, adding, “And besides waterfowl there was great store of wild turkeys, of which they took many, besides venison, etc. Besides, they had about a peck a meal a week to a person, or now since harvest, Indian corn to that proportion.”
But determining what else the colonists and Wampanoag might have eaten at the 17th-century feast takes some digging. To form educated guesses, Wall, a foodways culinarian at Plimoth Plantation, a living history museum in Plymouth, Massachusetts, studies cookbooks and descriptions of gardens from the period, archaeological remains such as pollen samples that might clue her in to what the colonists were growing.
Our discussion begins with the bird. Turkey was not the centerpiece of the meal, as it is today, explains Wall. Though it is possible the colonists and American Indians cooked wild turkey, she suspects that goose or duck was the wildfowl of choice. In her research, she has found that swan and passenger pigeons would have been available as well. “Passenger pigeons—extinct in the wild for over a century now—were so thick in the 1620s, they said you could hear them a quarter-hour before you saw them,” says Wall. “They say a man could shoot at the birds in flight and bring down 200.”
Small birds were often spit-roasted, while larger birds were boiled. “I also think some birds—in a lot of recipes you see this—were boiled first, then roasted to finish them off. Or things are roasted first and then boiled,” says Wall. “The early roasting gives them nicer flavor, sort of caramelizes them on the outside and makes the broth darker.”
It is possible that the birds were stuffed, though probably not with bread. (Bread, made from maize not wheat, was likely a part of the meal, but exactly how it was made is unknown.) The Pilgrims instead stuffed birds with chunks of onion and herbs. “There is a wonderful stuffing for goose in the 17th-century that is just shelled chestnuts,” says Wall. “I am thinking of that right now, and it is sounding very nice.” Since the first Thanksgiving was a three-day celebration, she adds, “I have no doubt whatsoever that birds that are roasted one day, the remains of them are all thrown in a pot and boiled up to make broth the next day. That broth thickened with grain to make a pottage.”
In addition to wildfowl and deer, the colonists and Wampanoag probably ate eels and shellfish, such as lobster, clams and mussels. “They were drying shellfish and smoking other sorts of fish,” says Wall.
According to the culinarian, the Wampanoag, like most eastern woodlands people, had a “varied and extremely good diet.” The forest provided chestnuts, walnuts and beechnuts. “They grew flint corn (multicolored Indian corn), and that was their staple. They grew beans, which they used from when they were small and green until when they were mature,” says Wall. “They also had different sorts of pumpkins or squashes.”
As we are taught in school, the Indians showed the colonists how to plant native crops. “The English colonists plant gardens in March of 1620 and 1621,” says Wall. “We don’t know exactly what’s in those gardens. But in later sources, they talk about turnips, carrots, onions, garlic and pumpkins as the sorts of things that they were growing.”
Of course, to some extent, the exercise of reimagining the spread of food at the 1621 celebration becomes a process of elimination. “You look at what an English celebration in England is at this time. What are the things on the table? You see lots of pies in the first course and in the second course, meat and fish pies. To cook a turkey in a pie was not terribly uncommon,” says Wall. “But it is like, no, the pastry isn’t there.” The colonists did not have butter and wheat flour to make crusts for pies and tarts. (That’s right: No pumpkin pie!) “That is a blank in the table, for an English eye. So what are they putting on instead? I think meat, meat and more meat,” says Wall.
Meat without potatoes, that is. White potatoes, originating in South America, and sweet potatoes, from the Caribbean, had yet to infiltrate North America. Also, there would have been no cranberry sauce. It would be another 50 years before an Englishman wrote about boiling cranberries and sugar into a “Sauce to eat with. . . .Meat.” Says Wall: “If there was beer, there were only a couple of gallons for 150 people for three days.” She thinks that to wash it all down the English and Wampanoag drank water.
All this, naturally, begs a follow-up question. So how did the Thanksgiving menu evolve into what it is today?
Wall explains that the Thanksgiving holiday, as we know it, took root in the mid-19th century. At this time, Edward Winslow’s letter, printed in a pamphlet called Mourt’s Relation, and Governor Bradford’s manuscript, titled Of Plimoth Plantation, were rediscovered and published. Boston clergyman Alexander Young printed Winslow’s letter in his Chronicles of the Pilgrim Fathers, and in the footnotes to the resurrected letter, he somewhat arbitrarily declared the feast the first Thanksgiving. (Wall and others at Plimoth Plantation prefer to call it “the harvest celebration in 1621.”) There was nostalgia for colonial times, and by the 1850s, most states and territories were celebrating Thanksgiving.
Sarah Josepha Hale, editor of the popular women’s magazine Godey’s Lady’s Book, , a real trendsetter for running a household, was a leading voice in establishing Thanksgiving as an annual event. Beginning in 1827, Hale petitioned 13 presidents, the last of whom was Abraham Lincoln. She pitched her idea to President Lincoln as a way to unite the country in the midst of the Civil War, and, in 1863, he made Thanksgiving a national holiday.
Throughout her campaign, Hale printed Thanksgiving recipes and menus in Godey’s Lady’s Book. She also published close to a dozen cookbooks. “She is really planting this idea in the heads of lots of women that this is something they should want to do,” says Wall. “So when there finally is a national day of Thanksgiving, there is a whole body of women who are ready for it, who know what to do because she told them. A lot of the food that we think of—roast turkey with sage dressing, creamed onions, mashed turnips, even some of the mashed potato dishes, which were kind of exotic then—are there.”
Read more: http://www.smithsonianmag.com/history-archaeology/Ask-an-Expert-What-was-on-the-menu-at-the-first-Thanksgiving.html#ixzz2lJ9qsBbf
Follow us: @SmithsonianMag on Twitter
Tags: Denver, Food, Food Day, Health, Minneapolis, New York City, Sustainability, United States
Coming up this coming week is Food Day, Oct. 24.
Food Day October 24, 2013
Food Day is a nationwide celebration of healthy, affordable, and sustainably produced food and a grassroots campaign for better food policies. It builds all year long and culminates on October 24.
Food Day aims to help people Eat Real. That means cutting back on sugar drinks, overly salted packaged foods, and fatty, factory-farmed meats in favor of vegetables, fruits, whole grains, and sustainably raised protein. Food Day envisions shorter lines at fast-food drive-throughs—and bigger crowds at farmers markets.
This annual event involves some of the country’s most prominent food activists, united by a vision of food that is healthy, affordable, and produced with care for the environment, farm animals, and the people who grow, harvest, and serve it.
With Food Day, we can celebrate our food system when it works and fix it when it’s broken. Across the country, 3,200 events took place in 2012 and 2,300 in 2011, from community festivals in Denver, Savannah, and New York City, to a national conference in Washington, DC, to thousands of school activities in Portland, Minneapolis, and elsewhere.
Why Food Day?
The typical American diet is contributing to obesity, diabetes, heart disease, and other health problems. Those problems cost Americans more than $150 billion per year. Plus, a meat-heavy diet takes a terrible toll on the environment.
Eating Real can save your own health and put our food system on a more humane, sustainable path. With America’s resources, there’s no excuse for hunger, low wages for food and farm workers, or inhumane conditions for farm animals.
Join the Movement
The most important ingredient in Food Day is you! Use October 24 to start—or celebrate—eating a healthier diet and putting your family’s diet on track. Food Day is not just a day; it’s a year-long catalyst for healthier diets and a better food system. Let’s use this energy to make a meaningful and long-lasting difference!
Tags: Arby, Barbecue sauce, BBQ, Brisket, Gouda, Gouda (cheese), McDonald, Mighty Wings
I’ve been seeing the commercials advertising the new McDonald’s Mighty Wings and Arby’s Smokehouse Brisket Sandwich and both looked soooo good I had to sample them! So for lunch today my Mom and Dad wanted to try them so I went out and bought Mom the Arby’s Smokehouse Brisket Sandwich and Dad the McDonald’s Mighty Wings, and I got a small sample of both.
Start with the McDonald’s Mighty Wings; McD’s got their self a winner with these wings! Nice breading and a great spicy taste. The wings were nice size and very meaty and you have a choice of a variety of dipping sauces.
Next the Arby’s Smokehouse Brisket Sandwich; and another winner! Not only does this one look mouth-watering on TV but looks even better when buy one. The brisket is smoked for 13 hours making it nice and tender. Arby’s Smokehouse Brisket is piled high with slow-smoked beef brisket, topped with smoked Gouda cheese, crispy onions, BBQ sauce and mayo, and served on a toasted, bakery-style bun. I couldn’t believe how good it was! It was tender and went great with the BBQ sauce and Gouda which just melted in your mouth, and I love Gouda Cheese! But the bad part about it is the calories and carbs. It’s high in both with 610 calories and 42 carbs. It is one good sandwich though.
Nutritional Info – Arby’s Smokehouse Brisket sandwich (203g)
Calories – 610 (from Fat – 320)
Fat – 35g (Saturated Fat – 12g)
Sodium – 1230mg
Carbs – 42g (Sugar – 7g)
Protein – 35g
So both new items I sampled were winners!
Tags: Burger King, Centers for Disease Control and Prevention, Food, French fries, KFC, McDonald, United States, Whopper
Burger King Worldwide Inc. said it has developed French fries containing 40 percent less fat and 30 percent fewer calories than those sold by its arch rival McDonald’s Corp. The new crinkle-cut fries, to be called Satisfries, will contain 190 calories, 8 grams of fat, and 210 milligrams of sodium for a “value-size” serving.
“One out of every two Burger King guests orders our classic French fries and we know our guests are hungry for options that are better for them,” said Burger King President of North America, Alex Macedo.
The chain made the claims about lower-fat and lower-calorie fries, which come as consumer groups in the United States increase pressure on the food industry to offer healthier alternatives, on its website late Monday.
Fast food chains have come under fire from health groups for contributing to an obesity problem in the U.S. by selling high-fat content food. About two-thirds of adults in this country are overweight and one-third are obese, according to the Centers for Disease Control and Prevention, in a report published in May. Rising obesity leads to higher medical costs and risks of disease like diabetes and heart-disease.
Other popular fast food chains have also been trying to get rid of their junk-food tag, with McDonald’s offering an under-400-calories menu, while Dunkin’ Brands Group Inc. introduced a DD Smart menu. Yum! Brands Inc.’s KFC is also trying to make kids’ meals healthier offering grilled chicken, applesauce and green beans.
Burger King, home of the Whopper, said the difference between Satisfries and its classic French fries is that less oil is absorbed in the cooking process.