Kalynn Weiss, a district sales director for Litelab who's married to the inimitable Tully Weiss, sent me her favorite egg nog recipe, given to her a long time ago by Chef Russ Flewelling, who manned the kitchen at Dallas Petroleum Club during the 60s, 70s, and 80s.
"He was the father of one of my good friends," writes Kalynn. "Over time, he shared some of his recipes with us. This one is incredible! For people afraid of raw eggs, it won't work, but salmonella is worth the risk with this one. Besides, I always feel that all that alcohol will kill any germs!"
CHEF FLEWELLING’S EGG NOG
1 dozen eggs, SEPARATE
1 Pt. Bourbon
½ lb. Sugar
½ Pt. Brandy
2 T. Vanilla
1 Pt. Dark Rum
2 Qts. Light Cream
Baking Soda
2 Qts. Milk
Nutmeg
1 Qt. Milk
Whip egg yolks until creamy. Add sugar, vanilla, light cream & milk. Add Bourbon, Brandy and Rum. Let sit in refrigerator overnight.
Before Serving:
Beat egg whites & whip the heavy cream. Add a pinch of baking soda with the egg whites to keep them fluffy. Mix whites and heavy cream together GENTLY.
Fold lightly to liquor mixture. Top with nutmeg.
CHEF FLEWELLING’S EGG NOG
1 dozen eggs, SEPARATE
1 Pt. Bourbon
½ lb. Sugar
½ Pt. Brandy
2 T. Vanilla
1 Pt. Dark Rum
2 Qts. Light Cream
Baking Soda
2 Qts. Milk
Nutmeg
1 Qt. Milk
Whip egg yolks until creamy. Add sugar, vanilla, light cream & milk. Add Bourbon, Brandy and Rum. Let sit in refrigerator overnight.
Before Serving:
Beat egg whites & whip the heavy cream. Add a pinch of baking soda with the egg whites to keep them fluffy. Mix whites and heavy cream together GENTLY.
Fold lightly to liquor mixture. Top with nutmeg.
