Eggnog Bavarian Recipes
EIERLIKöR (GERMAN EGG LIQUEUR)
Thick, sweet, and creamy, German Egg Liqueur - or Eierlikör - is a delicious holiday drink. This classic liqueur is made from beaten egg yolks and sugar mixed with rum. Eierlikör can be enjoyed as is or used in other drinks like German Eierpunsch!
Provided by Recipes From Europe
Categories Drinks
Time 25m
Number Of Ingredients 5
Steps:
- Separate the eggs and add the yolks to a medium-sized mixing bowl. Add in the powdered sugar as well as the vanilla extract and mix with your electric hand mixer or a whisk until you have a creamy consistency.
- Mix in the whipping cream and keep whisking.
- Now slowly pour in the the rum and keep whisking vigorously.
- Once frothing, put the bowl in a hot water bath on the stovetop and keep whisking for a few minutes until the mixture is thick and creamy. This works best if you fill a flatter, medium-sized pot with hot water and place your mixing bowl into the hot water (use a bowl that can handle it - we would avoid plastic bowls). Make sure that the water in the pot is hot but not boiling since you don't want the egg liqueur to start bubbling and lose its alcohol. You want to heat the egg liqueur to around 160 degrees Fahrenheit.
- Pour the egg liqueur into glasses to sip right away or into sanitized bottles to keep for later. If you use clean equipment and fresh eggs, the egg liqueur should keep in the fridge for around 4 months.
Nutrition Facts : ServingSize 1 g, Calories 298 kcal, Carbohydrate 29 g, Protein 4 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 218 mg, Sodium 17 mg, Sugar 28 g, UnsaturatedFat 6 g
EGGNOG BAVARIAN WITH RASPBERRY-CURRANT SAUCE
Well, found another delicious eggnog recipe in my Taste of Home cookbook. This sounds wonderful and easy enough to make. A lighter dessert but full of flavor and beautiful too. I found the pic on food.com and will replace it with my own when I make this over the weekend.
Provided by Kimberly Biegacki
Categories Other Desserts
Time 35m
Number Of Ingredients 12
Steps:
- 1. IN a small saucepan, sprinkle gelatin over 1 cup eggnog and milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a large bowl; stir in the extract, salt and remaining eggnog. Let stand for 10 minutes.
- 2. In a small bowl, beat cream until stiff peaks from. Fold cream and walnuts into gelatin mixture. Transfer to an 8 cup ring mold coated with cooking spray; refrigerate for 2 hours or until firm.
- 3. Mash and strain raspberries, reserving juice. Discard seeds. Transfer to a small saucepan; stir in jelly. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Cool to room temperature. Serve with gelatin.
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