From 606f2656ad3e2c84b51a3c6661cbb9e821f12f0f Mon Sep 17 00:00:00 2001 From: Andrew Miner Date: Mon, 28 Dec 2020 20:58:05 -0700 Subject: [PATCH] Replace eggnog recipe with the one from ATK --- docs/drinks/eggnog/index.html | 73 +++++++++++++++++++---------------- src/drinks/eggnog/data.yml | 42 +++++++++++--------- 2 files changed, 62 insertions(+), 53 deletions(-) diff --git a/docs/drinks/eggnog/index.html b/docs/drinks/eggnog/index.html index 49ecb53..11540cd 100644 --- a/docs/drinks/eggnog/index.html +++ b/docs/drinks/eggnog/index.html @@ -13,16 +13,16 @@

Eggnog

-prep 15 min
+prep 30 min
-
× 6 +
× 12
-
This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it! +
This recipe makes eggnog at least as good as your favorite store-bought brand, but with a lot more flexibility to customize it to your own taste! Just be aware that this requires some planning ahead: the day before is ideal as it gives the flavors a chance to really combine.
@@ -34,12 +34,27 @@ prep 15 min -
In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later. +
In a large saucepan, but off the heat, mix all the ingredients together until completely blended.
@@ -48,32 +63,12 @@ prep 15 min
-
Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and add the milk, cream, bourbon, and nutmeg. Stir well to combine. +
Over the low heat, slowly add the milk while whisking. Keep whisking slowly, taking care to reach the entire bottom of the saucepan, until the temperature reaches 160°F (about 20–25min).
@@ -84,27 +79,37 @@ prep 15 min
1 tbsp
-
sugar (white)
+
vanilla extract
+
  • +
    + ½ tsp +
    +
    nutmeg (ground)
    -
    Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar while the mixer is still running until stiff peaks form. +
    Add the vanilla and nutmeg and combine completely. Pour the heated custard through a wire mesh strainer into a suitable container for storage. Seal tightly, and chill for at least 2–3 hours (overnight is best).

    4

      +
    • +
      + ½ cup +
      +
      heavy cream
    -
    Mix the two bowls together, stirring to combine them fully. Chill before serving. +
    Immediately before serving, whip the cream into soft peaks, and fold it into the custard mixture until completely incorporated.
    - + ,  - https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745 + https://www.americastestkitchen.com/recipes/1381-holiday-eggnog
    diff --git a/src/drinks/eggnog/data.yml b/src/drinks/eggnog/data.yml index bab4c7c..4684de2 100644 --- a/src/drinks/eggnog/data.yml +++ b/src/drinks/eggnog/data.yml @@ -1,32 +1,36 @@ title: "Eggnog" timings: - prep: "15 min" + prep: "30 min" icons: ["gluten-free", "low-carb", "vegetarian"] -servings: 6 +servings: 12 description: > - This makes a very lovely, rich eggnog (with or without the alcohol), but you'll definitely want a mixer for it! + This recipe makes eggnog at least as good as your favorite store-bought brand, but with a lot more flexibility to + customize it to your own taste! Just be aware that this requires some planning ahead: the day before is ideal as it + gives the flavors a chance to really combine. steps: - ingredients: - - { amount: 4, unit: "", item: "eggs" } + - { amount: 6, item: "eggs, large" } + - { amount: 2, item: "egg yolks" } + - { amount: 0.5, unit: cup, item: "sugar, granulated" } + - { amount: 0.25, unit: tsp, item: "salt" } directions: > - In a mixer bowl, beat the egg yolks until the lighten in color. Set aside the whites for later. + In a large saucepan, but off the heat, mix all the ingredients together until completely blended. - ingredients: - - { amount: 1/3, unit: "cup", item: "sugar (white)" } - - { amount: 2, unit: "cups", item: "milk (whole)" } - - { amount: 1, unit: "cup", item: "heavy cream" } - - { amount: 3, unit: "oz", item: "bourbon" } - - { amount: 1, unit: "tsp", item: "nutmeg (ground)" } + - { amount: 4, unit: cups, item: "milk, whole" } directions: > - Turn the mixer on low, and gradually add the sugar while beating until it is fully dissolved. Stop the mixer and - add the milk, cream, bourbon, and nutmeg. Stir well to combine. + Over the low heat, slowly add the milk while whisking. Keep whisking slowly, taking care to reach the entire + bottom of the saucepan, until the temperature reaches 160°F (about 20–25min). - ingredients: - - { amount: 1, unit: "tbsp", item: "sugar (white)" } + - { amount: 1, unit: tbsp, item: "vanilla extract" } + - { amount: 0.5, unit: tsp, item: "nutmeg (ground)" } directions: > - Using a mixer, but with a separate bowl, beat the egg whites until they form soft peaks. Gradually add the sugar - while the mixer is still running until stiff peaks form. - - ingredients: [] + Add the vanilla and nutmeg and combine completely. Pour the heated custard through a wire mesh strainer into a + suitable container for storage. Seal tightly, and chill for at least 2–3 hours (overnight is best). + - ingredients: + - { amount: 0.5, unit: cup, item: "heavy cream" } directions: > - Mix the two bowls together, stirring to combine them fully. Chill before serving. + Immediately before serving, whip the cream into soft peaks, and fold it into the custard mixture until completely + incorporated. credit: - name: "Alton Brown" - url: "https://www.foodnetwork.com/recipes/alton-brown/eggnog-recipe2-2013745" + name: "America's Test Kitchen" + url: "https://www.americastestkitchen.com/recipes/1381-holiday-eggnog"