Lebanon Horse Drawn Carriage Parade and Christmas Festival

December 6, 2019 at 12:46 PM | Posted in Festivals | Leave a comment
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Where We’re Located
HISTORIC DOWNTOWN LEBANON
Mulberry Street
Lebanon, OH 45036

Dates and Times
Lebanon Horse Drawn Carriage Parade and Christmas Festival
Historic Downtown Lebanon Sat, Dec 07, 2019
10:00 am to 8:00 pm

 

 

More than 100 horse-drawn carriages, street fair, shops, eateries and entertainment.
Known as the Lebanon Horse Parade, the Lebanon Horse Drawn Carriage Parade & Christmas Festival in Lebanon, Ohio is hosted by The Lebanon Area Chamber of Commerce. The Lebanon Horse Drawn Carriage Parade & Christmas Festival is always held on the first Saturday in December. There will be two horse-drawn carriage parades: a daylight parade at 1 pm and the traditional candlelight parade at 7 pm. Festivities continue to grow, and are sure to include: gift and food vendors stationed along E. Mulberry Street, Christmas carolers, traveling bell choir, storytelling, Paso Fino Horse Demonstrations, musical entertainment, train ride to the North Pole on the North Pole Express visits with Santa and Mrs. Claus, street characters, and extended business hours for our 80-plus antique and specialty stores. This is a free family event!

https://www.facebook.com/lebanoncarriageparade/

Christmas Dishes – Eggnog

December 16, 2015 at 9:12 AM | Posted in One of America's Favorites | 5 Comments
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Eggnog with cinnamon

Eggnog with cinnamon

Eggnog, or egg nog (About this sound pronunciation (help·info)), also known as egg milk punch, is a chilled, sweetened, dairy-based beverage traditionally made with milk and/or cream, sugar, whipped eggs (which gives it a frothy texture) and spirits such as brandy, rum or bourbon. The finished serving is often garnished with a sprinkling of ground cinnamon or nutmeg. Eggnog with a strong alcohol content keeps well, and is often considered to improve when aged for up to a year (refrigeration is recommended). Eggnog is often provided to guests in a large punch bowl, from which cups of eggnog are ladled.

Eggnog is traditionally consumed throughout Canada and the United States from American Thanksgiving through the end of the Christmas seasons every year. Eggnog or eggnog flavoring may also be added as to food or drink, such as coffee (e.g. an “Eggnog Latte” espresso drink) and tea. Eggnog as a custard can also be used as an ice cream flavor base.

 

 
Traditional eggnog is made of milk or cream, sugar, raw eggs, an alcoholic spirit, and spices, often vanilla or nutmeg. Some modern commercial eggnogs add gelatin and other thickeners, with less egg and cream. There are variations in ingredients, and toppings may be added.

Eggnog can be made commercially, as well as domestically. Ready-made eggnog versions are seasonally available with different spirits, or without alcohol, to be drunk as bought or used as “mixes” with all the ingredients except the liquor, to be added as desired.

Traditional eggnog has a significant fat and sugar content; low-fat and sugar-free formulations are available using skimmed or low fat milk.

Dutch advocaat with around 20% alcohol, long sold in bottles, is essentially an eggnog. 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, monoglycerides, and colorings. Ingredients vary significantly between variants.

Eggnog can be served as a homemade beverage or purchased from stores. Homemade eggnog was traditionally made with raw eggs. In the 2000s, some recipes call for the homemade eggnog mixture to be heated to a safe temperature during its preparation, to protect from eggs that may be contaminated with salmonella. Eggnog made with contaminated eggs that are not heated is not safe, despite the presence of alcohol.

 

 

"Silk Nog," a commercial soy milk eggnog.

“Silk Nog,” a commercial soy milk eggnog.

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. (Some of these recipes call for any liquor used to be added beforehand, in the belief that the alcohol will evaporate during cooking.) Eggnog has much in common with classic custard-pudding recipes that do not call for cornstarch, and many types of eggnog can also be cooked into egg-custard puddings, or churned into eggnog-flavored ice cream.

 

Eggnog Recipes

December 23, 2013 at 10:43 AM | Posted in cooking | Leave a comment
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Came across this website that has all the Holiday Eggnog Recipes you need! Just click the link below to see them all, Cheers!

 

 

Eggnog recipes
Ambassador’s Punch recipe
1 qt chilled eggnog
5 oz brandy
4 oz dark rum
3 oz dark creme de cacao
1 whole nutmeg

Whisk together the eggnog, brandy, rum and creme de cacao together in a large punch bowl. Add a large block of ice. Grate a little nutmeg over the top of each drink when serving. Makes 8 (6-ounce) punch cups.

Serve in: Punch Bowl

 

 

Baltimore Eggnog recipe
1 oz Jamaican dark rum
1 oz brandy
1 oz madeira
1 whole egg
1 tsp powdered sugar
3/4 cup milk

Shake all ingredients well with cracked ice and strain into a collins glass. Sprinkle nutmeg on top and serve.

9% (18 proof)
Serve in: Collins Glass

 

 
Read more: Eggnog recipes: 20+ appetizing drink recipes. http://www.drinksmixer.com/cat/23/#ixzz2oJT1eUIE

A Christmas Favorite – Egg Nog

December 11, 2013 at 9:52 AM | Posted in Food | 5 Comments
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A carton and a glass of eggnog

A carton and a glass of eggnog

 

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.

 

 

 

"Silk Nog," a commercial soy milk eggnog.

“Silk Nog,” a commercial soy milk eggnog.

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.

 

 

 

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