“Small Family Farms – Health Grows Here”
Halloween is safely behind us, the weather has turned cold around here, the two BIG (eating!) holidays are coming up, and fitted skin baring outfits have made way for oversize sweaters and fleece (although in my case, I’ve been waddling around in comfy, slouchy clothes for several months now. Such is being 8 1/2 months pregnant. It does make for guilt-free Halloween candy eating, though). I’d say it’s safe to do a little indulging to get ready for the holiday season. I’m thinking we need just a little something to bridge the gap between fall and winter. Something to face the upcoming winter with a little equanimity. Is it too early for eggnog? No. No, it’s not. Especially not if we put a little pumpkin in it. I’m not over the pumpkin everything yet, are you? Now some eggnog purists may scream at their smartphones reading this, but the recipe I’m sharing is for cooked eggnog. Now Pete and Gerry’s eggs are about as good as you can get with eggs. They let their chickens run around outside instead of locking them in cages, they feed them hormone and antibiotic free feed, they use gentle handling methods to limit the chickens stress (I love that; it’s hard not to picture them giving little chicken massages. You can see some cute pictures of Pete and Gerry snuggling with their chickens here). But even using organic, antibiotic, gmo and pesticide free eggs won’t eliminate the risk of Salmonella, and being hugely preggers I can’t take the risk. I’m going to skip the booze, too, but I really think you should have it. Now I will admit to using the scary eggs in baked goods sometimes, especially if I’m in a baking frenzy. Sometimes for me, cost wins. But eggnog is all about the eggs. If you have scary tasting eggs, you’ll be able to tell. Just like when making an omelet. Bad eggs=bad omelet. So this is not the time to skimp. Plus, as a reformed vegetarian (15 years in, 6 years out), I do think about how the chickens are raised, and what the process is doing to the environment. And one of the only true measures of having your voice heard is through your wallet. Want nice farmers who raise nice chickens and don’t pollute the ground and water? You have to buy the nice eggs. Since Pete and Gerry’s were the 1rst certified humane egg producers and B-corp certified (that means they have been proven to be following ethical standards in their farming practices. More info here), you don’t just have to take their word for it. So, that being said, let’s get cracking (yeah, sorry).
- 4 c. whole milk
- 1 c. pumpkin puree
- 7 Pete and Gerry’s organic eggs
- 1 c. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg, plus more for sprinkling on top
- 1 c. heavy cream
- 2 tsp. vanilla extract
- 1-2 c. spiced rum or brandy, depending on taste (optional)
- whipped cream for topping (optional)
In a heavy bottomed saucepan, bring milk and pumpkin puree just to a boil. Don’t let the milk scorch. Take off heat and set aside. In a separate bowl, whisk eggs and brown sugar together. While whisking constantly, slowly pour milk mixture into the egg mixture. Pour mixture back into the saucepan and add the cinnamon, allspice, and nutmeg. Cook over medium heat, whisking constantly, until mixture coats the back of a metal spoon. This is how you know the eggs are cooked enough (You can also use a candy thermometer. The mixture should reach 160° F). Once cooked, pour eggnog mixture through a fine mesh sieve, using the back of a spoon to push it through, into a clean bowl. Stir in cream, vanilla extract, and brandy or rum (if using). Chill for at least 4 hours. Serve cold, topped with a dollop of whipped cream and a sprinkle of nutmeg. If you liked this post, maybe you’d like to see what else I get up to. You can follow me on bloglovin’, facebook, or see my latest pin obsessions on pinterest. If you like my pictures, you can see what else I shoot that doesn’t end up on the blog on instagram.
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