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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

EGGNOG BAVARIAN Recipe

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This recipe for EGGNOG BAVARIAN is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pkgs. gelatin
1/2 c. milk
1 qt. eggnog
1/8 t. salt
1 T. rum extract
2 egg whites
2 T. sugar
3/4 c. whipping cream
1 c. pecans, finely chopped

Melba Sauce:
1 10 oz. pkg. frozen raspberries
1/2 c. currant jelly
2 t. cornstarch
1 T. cold water


Directions:
Directions:
Stir gelatin into milk to soften. Add 1 c. eggnog and heat gently, just until gelatin melts. Stir in remaining eggnog, salt and rum. Cool until mixture begins to thicken. Beat egg whites stiff, and gradually beat in sugar. Whip cream. Fold egg whites, cream and 3/4 c. nuts into gelatin. Turn into 2 qt. mold and chill until firm. Unmold and top with Melba sauce and remaining nuts. Serves 8.
Melba Sauce: Place frozen raspberries in saucepan and heat until thawed and soft. Strain raspberries and return to saucepan and add currant jelly and cornstarch mixed with 1 T. cold water. Cook until clear and thickened, stirring frequently. Chill before serving.

 

 

 

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