Saturday, December 24, 2011

MiddleBar: Christmas Fix

Ok, ok, I'll stop blogging about eggs, I promise.


Not until after Christmas because no other beverage is tied to the holidays quite like eggnog. Since you just learned all about eggs this week, you can drink your eggnog the proper way, instead of from that crappy bottle they sell at the grocery store.

Unfortunately, I hate eggnog so there is no existing MiddleBar recipe for this classic Christmas delight. Have no fear loyal readers, I have found a recipe that I think you'll enjoy, and just for fun I've thrown in a recipe for everyone's other favorite holiday treat.....Fruit Cake!!!

River Road Recipes
Both recipes come unedited from the River Road Recipes Book the unofficial textbook of Louisiana cuisine.  This book is in every self-respecting southern cook's home and includes recipes from "How To Make A Roux" to "Squirrel Country Style" (no, I am not kidding).

The book was published by the Junior League of Baton Rouge in 1959, so the recipes found in it are a bit dated (and by a bit I mean extremely dated). It's an amazing snapshot of the southern kitchen and definitely one for your collection. I mean because really, where else are you going to find a recipe for "Jellied Guacamole Salad"?

I hope you enjoy these two recipes around the tree tomorrow morning and consider the River Road Recipes Book my gift to you!

Mrs. L. C. Kuttruff's Date Fruit Cake
8 eggs
2 cups white sugar
3 cups flour
2 tsp baking powder
2 tsp salt
3 tsp vanilla
1 tsp almond extract
8 cups nuts
1 lb candied cherries
1 lb candied pineapple (cut up)
2 lbs pitted dates

Set oven at 250 and grease and flower loaf or tube pans. Beat eggs together. Add sugar slowly, then 2 cups flour, baking powder and salt, which have been sifted together.  Add flavoring. Use other cup flour to flour fruit and nuts. Then add to cake mixture. Pack in lined, greased, and floured tins. Bake 2 1/2 hours at 250 with pan of hot water in oven under cake. Leave fruits and nuts in original pieces except for pineapple.

Mrs. Ralph Pearlman's Eggnog II
1 dozen eggs
1 quart of cream
1 1/2 cups sugar
1 pint whiskey
Separate eggs. Beat yolks and add sugar until creamy.  Add whiskey slowly.  Add whipped cream and stir well.  Whip half of the whites (6) and add to the above mixture by folding them. Chill well. Serves 12-14.

MiddleBar wishes you a Merry, Merry Christmas Ya'll!

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