We’re back…again. But hopefully with the new year we will be much more dedicated, or at least that’s the plan. There will be new movies, recipes, and new German words of the week on our white board
which is currently displaying a random drawing of Orion the constellation to practice grammar and writing sentences. To play a little catch up the following are two recipes we made over the holiday season that are highly recommended. I wish that I had found some great German Christmas movies to watch, but I suppose there’s always next year.
For a while now I’ve been wanting to make eggnog. I’m not really sure why, neither of us are big fans of the eggnog sold in stores after Thanksgiving, but whenever I see people drinking eggnog in movies (i.e. Christmas Vacation and a third of the Christmas Hallmark movies) it seems like it is so delicious, so festive and fun, besides homemade has to be better than whatever I can buy, right? RIGHT. Initially the plan was to find a Martha Stewart recipe but as we both looked Kelsey came upon a recipe for German eggnog. Called Eierlikor, translated as egg liquor, German eggnog is much thicker than what we are accustomed to here in the States and is so, so good. The first initial batch we decided to
try out on gift to Kelsey’s research group and she is still receiving compliments (although there may be a small chance they were just being kind). We used milk bottles and mason jars 8oz purchased at a locate craft store, three batches comfortably filled 12 jars of that size leaving just enough room to add additional liquid to loosen up the eggnog. Start to finish it took us about three hours to make and bottle. It can can be enjoyed warm or cold, we served ours in double shot glasses topped with whipped cream and dusting of cinnamon.
- 8 eggs
- 250g powdered sugar
- 375ml half and half
- 2 vanilla pods
- 250ml white rum
Step One: Beat eggs until foamy. Slowly beat in sugar, half and half, then the rum.
Step Two: Creating sometime akin to a double boiler but with a pot and saucepan, fill a large pot (roughly half full) with water and warm on the stove. Pour the egg mixture into the saucepan. Slice vanilla beans in half and add to the egg mixture.
Step Three: Place saucepan into the heated water; stir constantly until the mixture is heated through and is thick enough to coat the back of a spoon. While the mixture is still warm pour into glass jars leaving a little room so additional liquid can be added to loosen up the eggnog.
On the cookie side, I found an almond vanilla shortbread recipe that worked really well. This is a popular Christmas cookie in Germany and Austria. Admittedly I wasn’t very careful in my conversions and measurements causing the dough to be quite crumbly and delicate when baked, but they were still really good. Since I was unable to find vanilla sugar in my grocery store I made my own, letting sugar and one split vanilla bean sit together for a week before I baked the cookies. There are several recipes floating around on pinterest; the recipe I used can be found on this blog.
Next Up: All about German Fasching or Karneval, the week long pre-lent celebration. The other day Kelsey and I were talking about Mari Gras, mainly our disappointment in not being able to plan a last minute trip to New Orleans and deciding to make dinner reservations at the New Orleans themed restaurant on our street, and wondered if there was a German version of Mari Gras. And the celebration days and food look like so much fun.