Eggnog lightens up
Traditional eggnog, made with heavy cream, plenty of sugar, uncooked eggs and a lot of liquor was so filling that many people could barely get through one serving. Today's chefs often prepare lighter versions and include varieties that incorporate cooked eggs. Recipes included here are for Soy eggnog, Traditional eggnog, Dominican eggnog and Classic cooked eggnog.
New York Daily News
| 12/4
This story published in ProChef SmartBrief on 12/05/2007
Get stories like these delivered daily for FREE:
|
ProChef SmartBrief
Designed specifically for chefs and foodservice professionals, ProChef SmartBrief from The Culinary Institute of America is a FREE, daily e-mail newsletter. It provides a summary of the most important news that keeps industry professionals like you smart and saves you time. Sign up today to receive ProChef SmartBrief, free of charge. Learn more |
|