| How to Make Eggnog Posted: 18 Dec 2020 12:00 AM PST Nothing says "holiday spirit" like a glass of eggnog! It tastes like Christmas, and when you combine just a few simple ingredients, you have a treat the whole family can enjoy. Learn how to make easy eggnog for your family, a traditional batch large enough for a party, or a glass of iced eggnog to enjoy on your own. [Edit]Ingredients [Edit]Simple Eggnog Makes 8 servings - 4 egg yolks
- 1 cup (240 ml) milk
- 1 cup (240 ml) cream
- ½ cups (120 ml) white sugar
- ½ teaspoon (2.5 ml) vanilla extract
- ¼ teaspoon (1.25 ml) nutmeg
- ¼ teaspoon (1.25 ml) cinnamon
- ¾ cup (180 ml) rum or brandy
[Edit]Traditional Eggnog Makes 24 servings - 12 large eggs
- 4½ cups (1 L) milk
- 1½ pints (710 ml) heavy whipping cream
- 1½ cups (360 ml) sugar
- Ground nutmeg, to taste
- 3 cups (710 ml) bourbon, brandy, or dark rum
[Edit]Light Iced Eggnog Makes 2 servings - 1 to 2 cups (240 to 480 ml) ice cubes
- 2 small eggs
- ½ teaspoon (2.5 ml) cinnamon
- ¼ cup (60 ml) agave nectar
- 1½ cups (360 ml) almond milk
- 3 fl oz (90 ml) cognac
- 3 fl oz (90 ml) rum
- 2 fl oz (60 ml) cream sherry
[Edit]Making Simple Eggnog - Create the milk mixture. In a large saucepan, combine the milk, nutmeg, cinnamon, and vanilla. Cook on medium low heat until the mixture comes to a low boil, stirring occasionally.
- Failing to stir the milk mixture as it boils can cause it to burn and stick to the bottom of the pan, which may ruin the taste of your eggnog.
- Make the egg mixture. In a large bowl, combine the egg yolks and the sugar, and beat or whisk until fluffy.
- If using an electric beater, beat the egg mixture on low speed for one or two minutes.
- Add the milk mixture slowly to the egg mixture and cook. Whisk the milk mixture into the room temperature egg mixture until the ingredients are well incorporated. Pour the combined mixture back into the saucepan. Cook it over medium heat until it becomes thick, which takes about three to five minutes.
- Eggs must be tempered, which means it's important to add the milk mixture gradually to the room temperature egg mixture. Combining them too quickly or adding the eggs directly to the hot saucepan can cause the eggs to curdle and ruin the eggnog.
- Remove the eggnog from the burner. Let it cool at room temperature for about an hour or two, or until the mixture itself reaches room temperature
- Add the remaining the ingredients. Stir in the cream and rum or brandy. Mix the eggnog well.
- Feel free to skip the rum/brandy for a non-alcoholic version. However, keep in mind that non-alcoholic eggnog will spoil faster, so don't store it for too long before you drink it.
- Cover the eggnog tightly with plastic wrap. Refrigerate it overnight to let the flavors combine, and serve with grated nutmeg and a cinnamon stick garnish.
- The eggnog is best if enjoyed within several days. Refrigerate unused portions and toss it after a week or if the eggnog develops a foul odor.
[Edit]Making Traditional Eggnog - Separate the egg whites from the yolks. Crack each egg in half over a bowl and gently transfer the yolk from shell to shell, letting the white drop into the bowl. Transfer the remaining yolks to a separate medium mixing bowl.
- It's a good idea to separate the whites from one egg into a small bowl and, if the separation is a success (no yolk gets in), pour the whites from that egg into the large bowl. Repeat this process for each egg to minimize the risk of adding unseparated yolks or shell fragments to the main mixing bowl.
- If you get yolk in the whites, save that egg for breakfast: whites will not whip when contaminated with egg yolk.
- Beat the egg whites and sugar. Using an electric beater set on medium speed, beat the egg whites until they turn white and frothy. Add half the sugar and beat just until soft peaks begin to form.
- You can technically use a whisk instead of an electric beater, but the process will take more time and energy.
- "Soft peaks" should just begin to hold their form when you remove the mixer, but they'll melt back into the whites after a second or two.[1]
- Mix the egg yolks with sugar. Mix the remaining half of the sugar into the egg yolks in a separate bowl. Beat the mixture with a whisk until it is well blended.
- Combine the egg mixtures. Gently fold the egg yolks into the beaten egg whites using a spatula, pouring slowly. The goal is to keep the fluffiness of the whites, which means you can stir too quickly or press too hard.
- Add the rum, milk and half of the cream. Slowly pour the rum into the egg mixture, gently folding it in with your spatula. If you're serving the eggnog to children or prefer non-alcoholic eggnog, you can leave out the alcohol. Next, add the milk and half of the cream slowly to the bowl, gently stirring them in.
- Start with 4 cups (1 L) of milk, then add more later to adjust the consistency. If you're adding alcohol, you may not need any more milk.
- Some cooks recommend heating the milk and cream before adding to the egg mixture to help thicken and slightly cook the eggs. If you're worried about eating raw eggs, follow this step.
- Taste the eggnog and decide whether to add more alcohol.
- For thicker eggnog, reduce the amount of milk by half.
- Whip the eggnog. Beat the reserved half of the cream in another medium bowl until nearly stiff, then gently fold the whipped cream into the mixture. Transfer the finished eggnog to a large punch bowl for serving.
- Stiff peaks should be firm and should not collapse into themselves when you pull away the mixer.[2]
- Serve in clear glasses and top with whipped cream. Grate or sprinkle some nutmeg on top for a pretty touch.
- You can safely save leftovers in a sealed dish in the refrigerator for a few days or up to one week.
[Edit]Making Light Iced Eggnog - Blend the milk and ice. Fill the blender half full with ice cubes. Pour in the almond milk. Blend the milk with the ice until it becomes smooth and frothy.[3]
- Almond milk makes this version of eggnog appropriate for lactose intolerant guests.
- If desired, you could swap the almond milk for soy milk, dairy milk, or other nut milks for a slight twist.
- Mix the eggs, agave nectar and cinnamon. In a separate bowl, mix the eggs and the agave nectar with a whisk, making sure they are well incorporated. Stir in the cinnamon.
- Since you won't be able to heat this recipe, it's crucial to use pasteurized eggs to reduce the risk of foodborne illness.
- Blend the remaining ingredients. Pour the egg mixture, the cognac, the rum, and the cream sherry into the blender. Puree the ingredients until they reach a smooth consistency.
- Skip the alcohol if serving this to minors or if you prefer non-alcoholic eggnog.
- Serve the eggnog. Pour the eggnog into a glass and serve with a straw. This iced eggnog makes a delicious Christmastime treat when you're in the mood for something light and fresh.
- It's best to enjoy this eggnog shortly after making it since the eggs are still raw, but you will likely be able to store it in a sealed container in your refrigerator for a few days if there are leftovers. Discard the eggnog if it takes on a strange odor or texture, however.
[Edit]Eggnog Recipes - If you want to make non-alcoholic eggnog, simply skip the rum and the bourbon. Then folks who want to spike their nog can add liquor to their cup as they like.
- If you're having a family get-together, double the ingredients and make one alcoholic batch and one regular batch.
- Be gentle during the entire mixing process. Don't over-beat the eggs or the cream; the whipped cream will begin to taste like butter when whipped too long.
- After a while, the mixture starts to separate to make a heavy fluid with a fluffy head, so when serving it, make sure you get a representative sample of each.
- Add milk to change the consistency of the eggnog if it is too thick.
[Edit]Warnings - If you add alcohol to the eggnog, be careful. If someone drinks too much, make sure that the person stays in for the night. Don't drink and drive! Additionally, be wary of a hangover.
- While eggnog is a holiday tradition, increased awareness that consuming raw eggs has the potential to cause foodborne illness has led to some advocating cooking your nog. If you want to enjoy raw eggnog without the worry, you may buy pasteurized shell eggs from many grocery stores. The traditional explanation concerning the safety of eggnog is that the liquor is strong enough to kill whatever problems the eggs introduce. Food poisoning studies show that the risk is reduced with strong liquor. However, the FDA does not advise counting on alcohol to kill all the bacteria.[4]
[Edit]Things You'll Need [Edit]Making Simple Eggnog - Large saucepan
- Mixing spoon
- Large mixing bowl
- Whisk or electric beater
- Plastic wrap
[Edit]Making Traditional Eggnog - 2 medium mixing bowls
- Large mixing bowl
- Electric beater
- Whisk
- Flat spatula
- Plastic wrap
[Edit]Making Light Iced Eggnog - Blender
- Whisk
- Medium mixing bowl
- Sealed container
[Edit]Related wikiHows [Edit]References [Edit]Quick Summary |
| How to Make Olive Tapenade Posted: 17 Dec 2020 04:00 PM PST If you've ever tried olive tapenade before, then you know what a great choice it is for a tasty side dish or appetizer. Luckily, you don't have to go to an expensive restaurant to enjoy it. While olive tapenade seems like a fancy dish, all you have to do is blend a few ingredients in a food processor! Yours will be ready in just a few minutes. After that, you have tons of choices for how to enjoy it. [Edit]Ingredients - of olives for 1-1 1/2 cups of tapenade
- 1-3 cloves of garlic
- 2 tsp (28.6 g) of capers
- 2 tbsp (30 ml) of olive oil
- 1-2 tbsp (15-30 ml) of fresh lemon juice
- 2 anchovy fillets (optional)
[Edit]The Tapenade Recipe - Rinse off the olives in a bowl. Put about of olives into a colander. Rinse them under cold water to get rid of any leftover brine.[1]
- You can use any type of olive you want to for this recipe. Some common choices include green, kalamata, Castelvetrano, and nicoise. You could stick with one olive type, or mix them together.
- Kalamata olives have a smoky, fruity flavor. Nicoise olives have a strong herbal taste, so it's best to only use a few. Castelvetrano olives have a more mild, buttery taste that could balance out stronger flavors. Green olives also have a more mild, nutty taste.[2] Use one of these or a combination for a unique flavor.
- This recipe yields about 1-1 1/2 cups of tapenade, so increase it if you want more.
- Remove the olive pits. Olives might come with pits inside them, so always remove these before moving on.[3] There are a few methods for doing this. You could slice away the olive exterior with a knife and get rid of the pit. You could also use a mallet or the side of a knife to press the pits out. Whichever method you choose, make sure all the pits are removed.
- You could also buy pitted olives so you don't have to go through the trouble yourself.
- Always confirm that the olives don't have pits before throwing them in to the
- Mince up 1-3 cloves of garlic. The exact amount depends on how much you like garlic. You could either throw the garlic into the food processor before anything else and mince it up, or slice it up with a knife and add it with everything else.[4]
- Throw the olives, garlic, capers, lemon juice, and oil into a processor. After pitting the olives, throw them into a food processor. Then add the garlic, 2 tsp (28.6 g) of capers, and 2 tbsp (30 ml) of olive oil. Finish by squeezing in 1-2 tbsp (15-30 ml) of fresh lemon juice.[5]
- Some recipes also call for a few basil or parsley leaves. These can give the tapenade a sweeter, minty taste. If you like any of these flavors, then you can add them too.
- Add 2 anchovy fillets for a salty, fishy taste. Traditionally, olive tapenade uses anchovies for some extra flavor. If you want to stick with the traditional recipe then throw in 2 small fillets before grinding all the ingredients together.[6]
- This is an optional step. If you're a vegetarian or just don't like anchovies, then you can skip it.
- You could also adjust the amount of anchovies if you want to.
- Stir in some red pepper flakes if you want a spicy tapenade. If you like a bit of spice in your food, then you can make your tapenade spicy too. Try adding 1/4 tsp (4.2 g) of red pepper flakes to give the tapenade an extra kick.[7]
- You can also add more or less pepper, depending on how much you like spice.
- It's best to add the pepper a little bit at a time and see how you like the taste. You don't want your tapenade to come out too spicy!
- Blend the mixture until everything makes a coarse paste. Put the lid on the food processor and grind all the ingredients together. Keep an eye on the ingredients and don't liquify them. Stop when everything makes a thick paste with some large pieces of olive leftover. Now you can scoop it out and serve.[8]
- The precise texture depends on what you're looking for. Some people prefer a thick, coarse texture, while others want it thinner.
[Edit]Ways to Enjoy Tapenade - Top crunchy bread with the tapenade. Olive tapenade is traditionally served as an appetizer on bread. Try cutting a crunchy baguette into slices and scooping some tapenade on top for an easy hors d'oeuvres.[9]
- For some extra crunch, toast the bread slices in the oven first.
- You could also top the bread with tomatoes, oil, peppers, or cheese. Goat cheese pairs well with tapenade.
- Dip crackers or cheese into the tapenade. This dish also goes great with a cracker and cheese plate. Put some in a small bowl and serve it with some crackers and hard cheeses for dipping. This is a perfect appetizer or side dish.[10]
- Hard cheeses like provolone or parmesan are best for dipping. These have strong, pungent flavors, so you might want to balance them with a mild olive type like green or Castelvetrano. You could also use softer cheeses like goat or burrata on a cracker. These have more mild, creamy tastes.[11]
- Put the tapenade on sliced vegetables. Instead of a cracker and cheese plate, you could also use tapenade as a dipping sauce for vegetables. Slice up some carrots, celery, cucumbers, and any other vegetables you like for a healthy snack.[12]
- Flavor hummus with some tapenade. Olive tapenade also works as a flavoring. Scoop some into hummus and mix it together for some extra taste. Then serve it with crackers, cheese, or vegetables for dipping.[13]
- If you prefer not to mix the hummus and tapenade, you could put them both out in separate bowls. That way, everyone can grab as much of each as they want.
- Use it as a sandwich spread. For a unique flavor, spread tapenade on a sandwich or panini instead of other condiments. It goes especially well with other vegetables like eggplant.[14] Try it out and see if you can make your favorite sandwich even better!
- Some people also use tapenade as a spread on burgers or as a replacement for tuna salad.
- Add tapenade to pasta sauce for extra flavor. You can scoop some in to other pasta sauces, or use the tapenade by itself. This will give your pasta a real Mediterranean flavor.[15]
- Tapenade also makes a great topping for cold pasta salads.[16]
- Olive tapenade pairs well with red wine, no matter how you eat it.
- Feel free to play around with the recipe as much as you want. You can experiment with different flavors and olive combinations to make a totally unique recipe.
[Edit]References |
| How to Water a Cactus Posted: 17 Dec 2020 08:00 AM PST When people think of a cactus, they picture deserts without much water at all. Cacti are low-maintenance, making them great household plants, but they require more water than you may expect. They have to be watered at least once a week, especially during the warmer months of the year. The easiest way to water them is with a watering can, although there are other techniques you can take advantage of as well. Tropical cacti also have slightly different needs than desert cacti, such as a higher humidity level. With timely watering, your cactus can add some color to your home. [Edit]Choosing When to Water a Cactus - Water cacti at least once a week in the spring and summer. Cacti grow from March to September in the northern hemisphere, so that is when they need the most water. While your cactus is active, thoroughly water the soil to keep it moist. Keep in mind that factors like exposure to sunlight also affect how fast the soil dries out. During hot, dry weather, you may have to add water 2 or 3 times a week.[1]
- If you're in the southern hemisphere, remember to water your cactus more often from September to around March instead.
- During this time, you can also give your cactus some fertilizer. Use a balanced fertilizer and dilute it in the water you add to the soil.
- Reduce waterings to every 2 to 4 weeks in winter. Most types of cacti stop growing in the fall. Although they are sleeping, they still need a little bit of water to survive! Monitor the quality of the soil. When the soil dries out, water it thoroughly to keep your cactus well-nourished.[2]
- Overwatering is just as dangerous as underwatering a cactus. Remember that they don't need a lot of water anyway, but it's even less when they're dormant.
- Touch the soil to feel if the first feel dry. Deciphering the needs of a slow-growing cactus can seem impossible sometimes, but the soil is a good hint about what to do next. Stick your finger down into the soil. If it feels dry, then you know it's time to water the cactus again. If it feels wet and sticks to your finger, then you can wait.[3]
- You could also stick a gardening stake tool in the soil. Wet soil will stick to the stake. Another option is to use a moisture meter to instantly detect the soil's condition.
- Water tropical cacti before the soil has completely dried out. Tropical plants like the Christmas cactus are not drought-tolerant like desert cacti are. If you happen to have a tropical cactus, make sure the soil is always a little moist. Tropical cacti are much more prone to underwatering than desert cacti. If you have a desert cactus, you can wait until the soil has finished drying out to ensure you don't overwater it.[4]
- Tropical cacti still only need to be watered about once a week. You just have to check the soil a little more often to ensure it doesn't get too dry.
- Watch your cactus for signs of shriveling when the soil is too dry. Monitoring changes in your cactus' appearance can also help you figure out when to water the soil. If your cactus starts to shrink, then it most likely needs more water. Its skin will begin to crinkle up, leaving your cactus looking small and wrinkly. Give it a drink of water and see if it recovers.[5]
- Note that shriveling can be caused by other problems, such as the roots becoming tangled and unable to absorb water. If the soil feels moist, then check for diseases, insects, changes to the environment, and other problems.
- Give your cactus less water if you leave it out in the rain. Depending on how much rain your area gets, you might not need to water your cactus at all. Instead, leave it out in the sun to dry out. As long as the pot and soil have adequate drainage, your cactus will be fine. Monitor the soil's quality afterward to tell when it dries out and requires more water again.[6]
- If your area is due to receive heavy rain over several days, take your cactus inside so it doesn't get too soggy. Soggy soil leads to root rot, so make sure it has plenty of time to dry out.
- A potted cactus will be safe outdoors as long as its soil drains well. Many varieties can even survive in temperatures under as long as they are kept dry.
- Wait at least a day before watering a repotted cactus. Help your cactus adapt by making its new home as inviting as possible. Put the cactus in its pot and cover the roots. Later on, water the soil lightly until the first stay wet. Watch the soil condition afterward while transitioning to weekly watering.[7]
- If you have a tropical cactus, be sure to water it before it completely dries out. Watch for any signs like shriveling.
- Some growers prefer to wait as long as 1 week before watering a repotted cactus. If you took a cutting, waiting gives the cactus time to heal so it doesn't become infected or waterlogged.
[Edit]Picking a Watering Technique - Pour water around the base of the cactus for a straightforward way to water it. Use a watering can or sprayer to soak the soil, leaving the cactus dry. Lukewarm tap water is fine, but you can use an alternative if you have one. Keep adding water until it flows out from the drainage holes at the bottom of the container. If you're using a container without drainage holes, add enough water to moisten the upper of soil. Check back in about 2 hours to see if the soil is still moist and add more water as needed.[8]
- Most home growers water cacti this way. It's simple and effective. It gives you much more direct control over how much water you introduce to the soil.
- Some cacti grow very wide and make it hard for you to reach the soil. If this is a problem, try watering it from the bottom-up with a planter saucer.
- Spraying a cactus directly could spread bacteria or root rot. Unless you're in an area with a bone-dry summer or winter, avoid misting a cactus.
- Fill a planter saucer with water for a more efficient way to water desert cacti. Most cacti grown at home happen to be from the desert, and these varieties have long roots that pull water from deep within the soil. To water one, get a saucer, fill it up with lukewarm water, then place it underneath the cactus' pot. Come back in 2 hours to check on it. If the soil is moist halfway down, then your cactus has enough water to last until the next watering session. Remove the saucer afterward.[9]
- Tap water is safe to use, but rainwater and distilled water are better due to their lack of minerals.
- You can also use a planting tray or even a plastic container. A planting tray comes in handy for watering multiple cacti at once.
- Many desert cactus lovers prefer using this method, but you can make the soil too wet if you're not careful. If you're unsure or notice problems, top-down watering will be fine.
- Irrigate with a dripping hose for a more controlled watering. This is a useful method for bigger cacti and those planted outdoors. Set a garden hose nearby, making sure it isn't touching the cactus. Turn on the water so it begins dripping lukewarm water at a slow but steady rate. After 2 to 6 hours, shut off the hose.[10]
- You will have to use tap water unless you have a way to pipe rainwater through a hose, such as a rain barrel with a hose attachment.
- If your cactus is in a pot, look for water coming out of the drainage holes. The soil at the bottom of the pot, around the roots, will also stay damp.
- Bigger cacti need more water. A barrel cactus will have enough water after 2 hours, but err toward 6 hours for something like a tall Saguaro.
- Place water near a tropical cactus for humidity. Tropical cacti require a little additional moisture. One way to do this is by filling a small container with gardening pebbles. Mist the pebbles with water, then set the potted cactus on top of it. Check the pebbles when you water the cactus and spray them to keep them damp.[11]
- You could also keep a dish of water near the cactus to evaporate over time. Misting the cactus with a little bit of water can help, but it will dry out over time.
- Desert cacti don't require humid conditions, so keep them away from excess moisture. Your home has the perfect humidity level for them.
- Add a balanced liquid fertilizer to the water during the growing season. If you wish to give your cactus a little boost, add liquid fertilizer to the water. Pick a balanced or low-nitrogen houseplant fertilizer. Dilute it to half its strength according to the directions on the bottle, such as by adding about per of lukewarm water. Then, use it to water the plant once or twice in the spring and summer.[12]
- Try using a fertilizer rated 20-10-20 or 20-20-20, for instance. The first number represents nitrogen, while the third one represents potassium.
- For example, you could water the plant with fertilizer at the beginning of spring and at the beginning of summer.
- Tropical plants like the Christmas cactus can be fertilized once a month during the growing season.[13]
- Rainwater is better for cacti than tap water, so use it if you're able to collect it, such as in a rain barrel. The minerals in tap water raise the soil pH, eventually forcing you to repot your cactus.[14]
- Keep your cactus in a pot and soil mix that drains well. You can make a basic potting mix by combining 1 part potting soil, 2 parts mulch,1 part perlite or pumice, and 1 part crushed granite.[15]
- If you're unsure of what kind of cactus you have, look up cactus varieties online or send a picture to a local nursery. Most new cacti come labeled upon purchase.
[Edit]Things You'll Need - Watering can or hose
- Quick-draining pot
- Quick-draining soil
- Balanced or low-nitrogen fertilizer
- Container of gardening pebbles (for tropical cacti)
- Planter saucer or tray (optional)
- Misting bottle (optional)
[Edit]References |
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