By 300 Sandwiches
I felt under appreciated after E spent the better part of the week sitting in front of an iPad or computer screen on the other side of the kitchen counter while I made sandwiches, only speaking to criticize my eggnog making abilities. as he wrote in the last entry. But after a small nervous breakdown and a few tears, we worked it out. And we made eggnog French toast sandwiches TOGETHER.
Last night, E got in the kitchen with me and made the eggnog. He found the reliable recipe from Martha Stewart that he used last year, not the one that suggested using the stove to heat the egg mixture, which the average person is likely to heat too much and make the eggs curdle. We adapted Martha’s recipe to include less cream and a splash of Kahula Peppermint Mocha liqueur that we had leftover from one of our holiday gatherings.
We laughed at yet another episode of “Family Guy” (yes, Brian is back!) and whipped up eggnog (since it takes forever to get firm peaks on those egg whites, we took turns whisking eggs for 20 minutes). After the ‘nog was ready, we shared a glass on the couch before we went to bed. “Thank you for helping,” I told him. “Cooking is more fun when we do it together.”
The next morning—the both of us wearing our white robes—E pulled out the ‘nog, a loaf of bread and got to work on the French Toast while I poured coffee and got out the fruit for the sandwich filling. When the toast was finished, I assembled the sandwiches and sprinkled them with powdered sugar. They were decadent, for sure, and had just enough kick from the eggnog. I hoped I wouldn’t have a buzz before I went to work.
E sat next to me and ate his entire breakfast. “I’m sorry I was a jerk earlier. I love you more than anything, and I appreciate you … especially when you make sandwiches,” he said.
And then he looked at me and smacked his lips. “Now…can I see what’s on the inside of that robe?”
6 eggs, separated
2 cups milk
2 cups heavy cream
3/4 cups sugar
1/3 cup bourbon
1/4 cup cognac
1/4 cup rum (we ran out, so we used peppermint liqueur. Gave the ‘nog a real Christmas feel)
French toast sandwiches:
4 pieces brioche bread of day old wheat bread
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 cup raspberries
1 cup blackberries
1/4 cup apple butter
Beat egg yolks in a very large bowl until thick and pale. Slowly beat in sugar.Then, whisk in milk and 2 cups cream. Mix in bourbon, rum, and cognac. Cover, and refrigerate for up to a day.
Right before serving, add the egg whites. If drinking immediately, beat whites (or mix with an immersion blender, which is much easier) until stiff peaks form. Fold whites into eggnog. Sprinkle with nutmeg. If you’re only using eggnog for French toast, add the egg white just before using the batter for the French toast using the same method.
Add nutmeg, cinnamon, and pumpkin pie spice to eggnog mix. Take bread, and dip into mixture to evenly coat, then cook in a medium nonstick skillet on medium heat until brown, about 2-3 minutes on each side, flipping once. Remove from stove, and smooth on apple butter (Nutella is also good here, if you’re feeling really indulgent). Layer on berries, top with another slice of French toast. Sprinkle on powdered sugar. Cut in half, and serve. Makes two sandwiches.
Eggnog recipe is adapted from this Martha Stewart goodness.by