After spending Christmas apart, I wanted to put something nice together for my special someone… and what a great excuse to try my hand at home-made eggnog!
For the base of the eggnog, Bourbon, I decided to go with Berkshire Bourbon. Although I’m obviously biased by my home area, this Bourbon, produced in Sheffield, M.A. by Berkshire Mountain Distillers, brings a lot to the table, while still remaining understated. The clear toffee and vanilla flavors, and subdued (yet present) wood made it a good match for the nutmeg and vanilla of the eggnog. The alcohol is well integrated, and can’t wait to have this by itself as well on these chilly nights! Retail: $42
With entrees, I chose a California classic, Grgich Hills Estate. As we were having filet mignon, the Cabernet Sauvignon (2010) was definitely called for. As one of the more senior wine producers in Napa, dating back to the ’70’s. Over the last decade they’ve converted totally to biodynamic and organic practices, while still maintaining the awesome quality of their wine – no easy feat! Though this wine could still age for quite some time, it’s beautiful at the moment, with present wood, a hint of earthiness, and fresh deep red & black fruit. This is how Napa Cab should taste. $45.
So, as we head into the January doldrums, why not dress up, cook something nice, and enjoy time together at home.
Basic Berkshire Eggnog (note: contains raw eggs)
2 Tbsp White Sugar
1 Cup Whole Milk
1/2 cup Heavy Cream
As much Berkshire Bourbon as you like
Separate the egg whites and yolks into 2 bowls. To the yolks, beat until they lighten in color, adding 1 tbsp of sugar gradually. Continue to beat and slowly add the milk, cream, and Bourbon.
Beat the egg whites until soft peaks begin to form. Continue beating while slowly adding sugar until peaks become more firm.
Fold the whites and the yolks together. Taste for amount of Bourbon, and add if necessary. Serve in preferred glassware & garnish with fresh-grated nutmeg. Yum!