Law Office of Robert Firth - December 2019

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DECEMBER 2019

Mrs. Kirk’s World-Famous Eggnog

When I was in college, our family lived in Roanoke, Virginia. Our neighbors, the Kirks, invited the whole neighborhood to their annual New Year’s Day party. It was always a pretty big event and everyone loved it. Mr. Kirk provided a roasted pig that he bought from a good ol’ boy in the hills of Southwest Virginia, and Mrs. Kirk would make her world-famous eggnog. Those New Year’s Day parties with the whole neighborhood enjoying each other’s company put into perspective what the holidays are all about. It’s a time for appreciating what you have and the people to whom you’re closest. Mrs. Kirk knew how much I loved her eggnog, so she gave me the recipe years ago. So, in keeping with the tradition, I want to share it with all of you. WARNING: This recipe is not for the faint of heart, so keep in mind how much you drink. It tastes so good and goes down so smoothly that you can get a bit tipsy before you know it! First, you need one quart of bourbon, one quart of brandy, one pint of rum, 18 eggs, four cups of sugar, two quarts of whole milk, one pint of whipping cream, and one pint of half and half. (FYI, a quart is about one and a third of the 750 ml bottles that they sell booze in today.)

“Those New Year’s Day parties with the whole neighborhood enjoying each other’s company put into perspective what the holidays are all about.”

This holiday drink is best sipped and goes great with a side! Any holiday fare will do, whether its fruit cake, Christmas cookies, or finger sandwiches. In the South, eggnog is typically served with ham biscuits or a pulled pork barbecue sandwich. Like the Kirks, I love making this eggnog for holiday parties, and every time I do, I’m brought back to those New Year’s Day festivities many years ago. Back then, I just had to walk next door after the party. Today, I suggest Uber or Lyft! This winter, I hope you enjoy this eggnog with your loved ones and have a wonderful holiday season.

Gather all your eggs and separate the egg yolks from the egg whites. Beat the egg yolks with the sugar. Separately, beat the egg whites until stiff. After the eggs are beaten, drizzle in the bourbon to the egg yolk mixture. Don’t rush it. As long as it’s a slow process, you won’t risk coddling the eggs. After the bourbon is slowly drizzled in, add the rest of the ingredients into the mixture. If you want a sweeter flavor, add a tablespoon of vanilla extract. Whisk the concoction 2–3 times to ensure everything blends well together. Afterward, let the eggnog cool in the fridge for around three hours before serving. If needed, you can serve it sooner, but the flavor won’t be as rich. When you do serve it, add a pinch of nutmeg or cinnamon on top.

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