Classic Cooked Holiday Eggnog

Use a pasteurized egg product when making eggnog or use a cooked eggnog recipe. The egg mixture is done when it reaches 160°F or when it thickens and coats the back of a spoon. Keep eggs and egg dishes in the refrigerator as much as possible, allowing no more than 2 hours at room temperature for preparing and serving.

6 eggs
2 cinnamon sticks (or 1/2 teaspoon ground cinnamon)
1/4 to 1/3 cup sugar
2 cups whipping cream*
1/4 teaspoon salt, optional
1 teaspoon vanilla
2 cups milk
ground nutmeg

1. In large saucepan, beat together eggs, sugar and salt, if desired.
2. Stir in 2 cups of milk. Cook over low heat. Whisk constantly, until mixture thickens enough to coat a metal spoon with a thin film and reaches at least 160°F.
3. Remove from heat. Add cinnamon sticks. Stir. Add whipping cream and vanilla. Stir until well blended.
4. Cover and refrigerate until thoroughly chilled, several hours or overnight. Just before serving garnish with several sprinkles of ground nutmeg.

* May substitute milk or Half & Half for cream.

Cranberries: Sauced Again?

Cranberry season and apple season coincide and they compliment each other in taste. This microwave version of an old favorite is so easy and so delicious it could become a holiday tradition for your family. Make this sauce a day in advance of serving.

Apple Cranberry Relish

1-1/2 cups sugar
1/4 cup water
1 12 oz. bag of fresh cranberries
1 large sweet apple*, peeled and chopped
1 teaspoon orange zest (optional)

1. Pick over cranberries and remove the mushy ones. Place berries in a colander and rinse under cold running water. Allow to drain for a few minutes.
2. In a large microwave-safe bowl, combine cranberries, sugar, water, chopped apple and the orange zest. Mix well.
3. Cover and microwave on high for 5 minutes.
4. Stir well and continue microwaving on high for 10 minutes longer or until berries begin to burst. Some berries will remain whole and some will be broken.
5. Remove and stir again. Careful, the mixture is very hot. Spoon hot sauce into a clean, quart size container or glass jar. The sauce will thicken as it cools.
6. Cover and refrigerate for several hours or until ready to serve. Keeps in the refrigerator for up to 4 weeks.

* any variety of apple can be used successfully in this recipe. Recommended varieties include Gala, Red Delicious, Golden Delicious or Jonathan.

Unusual Food Gifts: How to Store Them

People often send exotic food gifts during the holiday season. Smoked pheasant, imported cheese or homemade pickles are not the usual food items we are accustomed to storing in our homes. The following guidelines should be helpful.

Vacuum packaging—vacuum packaging, while inhibiting the growth of spoilage bacteria may encourage the growth of Clostridium botulinum which thrives in an oxygen-free environment. Vacuum-packed meats are as perishable as raw meats and should be treated the same way.

Cans or jars of meat—refrigerate if so labeled, otherwise shelf-stable 2-5 years as with any canned food. After opening, store in refrigerator up to a week.

Cheese, processed or hard—safe at room temperature, but refrigeration prolongs quality.

"Cook-before-eating" ham—refrigerate up to 1 week. After cooking, refrigerate up to 5 days.

Country ham—shelf-stable 1 year if unsliced. Refrigerate 2 to 3 months if sliced. Once cooked, refrigerate 4-7 days.

Game birds—keep refrigerated up to 2 days raw or 4 days after cooking.

Sausage labeled "Keep Refrigerated"—store refrigerated up to 1 week.

Sausage, hard/dry type—if unopened, can be kept in the cabinet 4 to 6 weeks, in the refrigerator 6 months. After opening, store up to 3 weeks in the refrigerator.

Freezer Note: frozen food stays safe indefinitely but may lose quality and flavor after recommended storage time. Warning!! Do not freeze canned food. Expanding contents may burst seams causing leakage and rusting.

Home Canned Foods—Homemade canned goods can be a wonderful treat if canned properly. Know the source. Jams, jellies and pickled products are usually fine. Check the seal by pushing your finger on the top of the jar lid. It should be concave and should not make a clicking sound.

After opening, store home canned foods in the refrigerator. They contain no additives or preservatives and will spoil quickly at room temperature. Store jams and jellies for up to 4 weeks in the refrigerator. Store opened jars of pickles and relishes for up to 3 months. Always check any canned product for signs of spoilage. Swollen, leaky cans with wet labels should be discarded immediately.

Home canned low acid foods such as meat and vegetables like corn and green beans should not be given as gifts. They could be unsafe if not canned in a pressure canner.

Winter 1998
Time to Think Christmas Trees | Caring for Poinsettias & Christmas Trees | Constructing a Holiday Wreath | Help Minimize Salt Injury to Shade Trees | '99 All-America Selection Vegetable Winners | Bug Bites | Cybergarden Sites | Lawn Care Calendar | Hort Shorts | Hort Tips | Locally Grown—Pumpkins & Winter Squash | Food for Thought | Food Handling | Food Safety | Health & Household Tips | Did You Know?

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