Cooking with Eggnog
Submitted by Stuart Broz on Wed, 12/14/2011 - 10:06pm
'Tis the season to find eggnog in your fridge.
Truth be told, I never have a problem finishing eggnog off... unless you count "too quickly" as a problem. Still, it is (barely) conceivable to me that someone might find themselves with too much eggnog.
It is more conceivable to me that someone might say, "I like eggnog. What can I do with it besides drink it (not that there's anything wrong with that).
This is the situation I found myself in the other day. I responded (as I often do) by turning to the ingredient list. Eggnog is basically milk, cream, sugar, egg yolks, and some flavorings. To me, this means I could easily use it in anything where I wanted sweet, eggy, milk. Custards and french toast are obvious. Rice pudding. Bread pudding. Various cakes. Cheesecake. Pancakes. Waffles. Oatmeal.
None of these seemed to really excite me, though. I think they were just too close to eggnog. They were things eggnog practically belonged in... If I saw an eggnog cheesecake somewhere, I might think it sounded good, but I wouldn't say it sounded interesting.
Then it hit me.
I have to admit, I'm not very good at fried chicken. I don't deep fry things often, and the whole process of coating things usually results in a frustrating (if tasty) mess. Also, I burn myself.
Still, I was excited by my idea and chose to press forward. I didn't do anything unusual. I let the chicken marinate in the eggnog a bit and then used it as I would egg in breading the chicken. The result was a success. The chicken, as expected, was fairly sweet... but not overly so. The eggnog I used wasn't overly spiced, and the flavors that were there complimented the chicken fairly well, particularly with the added crunchy texture.