Best Southern Eggnog Recipes

MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES

Steps:

• To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
• Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
• To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
• Whisk the egg whites until almost stiff; fold them into the batter.
• Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
• Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
• Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

SOUTHERN EGGNOG

Steps:

• Combine pudding mix, sugar, and 1/4 cup of the milk in a 2-quart saucepan.
• Add slighly beaten egg yolks and blend well.
• Then add remaining milk; mix well.
• Cook over medium heat, stirring constantly, until mixture comes to a full boil, about 10 minutes.
• Cool.
• Beat egg whites until stiff peaks form; fold into cooled pudding mixture.
• Add vanilla and brandy; then chill several hours.
• Just before serving, whip the cream.
• Spoon onto eggnog and sprinkle with nutmeg.

SOCO EGGNOG (SOUTHERN COMFORT)

Steps:

• Combine and blend Southern Comfort and eggnog in a punch bowl. Dust with nutmeg.

SOUTHERN EGGNOG IN QUANTITY

Steps:

• Seperate the eggs and beat the yolks until light in color. Gradually beat in the sugar. Add the 2 c rum very slowly, beating constantly. Let the mixture stand, covered, for at least one hour. Add, beating constantly, the 4 c bourbon, the cup of brandy, and the cream. Refigerate covered for at least three hours or overnight. Beat until stiff, but not dry, 8-12 of the egg whites. Fold them lightly into the other ingredients. If nog is too fluffy, let stand and re-fold. Serve with feshly grated nutmeg.

HOLIDAY ESSENTIALS: SOUTHERN EGGNOG

Steps:

• PREP/PREPARE
• I usually populate my recipes with a lot of photos; however, the only image I have for this is the final product. But, since we are (at this writing) in the throes of the holiday season, I wanted to post it as soon as possible.
• This recipe utilizes raw eggs, so make sure you have good pasteurized ones available.
• You will need a good manual, or handheld electric beater, for this recipe. Let me explain why I think a handheld electric beater is the better choice for this recipe. You will need to whisk three separate elements together. If you were to use a food processor, fitted with a whisk attachment, you would have to transfer the ingredients to a bowl, thoroughly clean and dry the food processor before whisking the next ingredient, and then clean and dry it out for the final whisking. With a handheld electric beater, all you need are three clean bowls, and then you can remove the beaters, clean them off under running water, dry them on a tea towel, and you are ready to rock.
• Gather your ingredients (mise en place).
• Add the egg yolks to a clean bowl, and beat away, until the yolks are fully blended, and begin to lighten in color, about 2 - 3 minutes.
• Take half the sugar (4 tablespoons), and add 1 tablespoon, then blend until smooth. Repeat for the other 3 tablespoons of sugar... Add/Blend.
• Slowly add the rum and bourbon, and blend until smooth.
• If you are using the optional spices, add them now.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, then beat until soft peaks begin to form, about 2 - 3 minutes.
• Clean and dry the beaters, and in a second clean bowl, add the egg whites, and cream of tartar, and beat until soft peaks begin to form, about 2 - 3 minutes.
• Add the remaining sugar, a tablespoon at a time, and beat until stiff peaks form, about an additional 2 - 3 minutes.
• Clean and dry the beaters, add the cream to a third clean bowl, and beat until you get whipped cream, about 2 - 3 minutes.
• Chef's Note: We are going to use the third bowl (with the cream) to mix all the ingredients together. So, make sure it is large enough to hold everything.
• Gently fold the egg whites into the whipped cream, and then gently fold in the egg yolk mixture.
• At this point the mixture is almost thick enough to eat it with a spoon, and a lot of folks like it that way. I prefer mine a bit more pourable, so I add the milk, a tablespoon at a time until I get a thick, but pourable consistency.
• PLATE/PRESENT
• Serve chilled, with some freshly grated nutmeg over the top. Enjoy.
• Keep the faith, and keep cooking.