Dude, noggin!

One of the movies that our soon-to-be-three-year-old Yonah loooves is 'Finding Nemo'.  He knows a lot of the dialog by heart and can hum along with much of the score (that's my boy!).  But I found out not long ago that his favorite part of the film is a little aside where one of the sea turtles (surfer-dude types) says to his son "Dude... noggin!" and they proceed to bump their heads together in greeting.

I found out about Yonah's fixation with this exchange early one Friday morning while I was stretched out on the couch reading.  Yonah tore himself away from the movie and climbed onto my chest.  Once he was in position he planted his little hands on my shoulders so that his face was a few inches from my own and shouted "Dude... noggin!" at me with a big grin on his face.

I, of course had no idea what he was talking about (having been deeply engrossed in my New Yorker magazine) and simply smiled up into the smiling face of my beautiful little boy.

The next moment I was writhing on the floor, semi-conscious... with a small trickle of blood coming from my nose.  It seems his social-head-butting skills were still pretty rudimentary and he needed a little work on his aim.   In his youthful enthusiasm he had smacked his ample forehead directly into the bridge of my nose!

Of course, Yonah was upset at having been unceremoniously tossed off my chest (I'm not sure he understood yet that he had hurt me) and he started crying. 

After drying his tears and putting a bag of frozen peas on my aching nose, I decided that some head-butting practice might be in order.  I pointed out a couple of times where contact had to be made and explained that one needn't make contact as if with a soccer ball at the World Cup finals... just a nice, social tap of the upper forehead.

I think he gets it now, although he still occasionally stuns me with an over-enthusiastic 'noggin'.  :-)

I've shared this story today because I've had another sort of 'noggin' in my mind over the past few days;  Specifically Egg Nog-in!

This is the time of year when all the US supermarkets are well stocked with this yummy seasonal treat... and those of us who are living abroad begin yearning for its smooth, creamy goodness. 

So, for those of you who can't find Egg Nog in your local dairy case, here are a few recipes:

Egg Nog Version One (source here):

INGREDIENTS:

1 whole egg
1 tablespoon superfine sugar
Pinch salt
1/4 teaspoon vanilla
1 cup milk [I use light/cooking cream]
Nutmeg

PREPARATION:

Beat the egg with the sugar and salt and pour into a 10-ounce highball glass. Add vanilla and milk and stir to mix. Grate a little nutmeg on top.

Serves One

Egg Nog Version Two (source here):

INGREDIENTS:

6 eggs
1 cup plus 1 tablespoon sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
3/4 cup brandy
1/3 cup dark rum (Captain Morgan for best flavor, but Myers is OK)
2 cups whipping cream
2 cups milk

PREPARATION:

All liquids should be very cold. Refrigerate in advance.
Beat the eggs for 2 or 3 minutes with an electric mixer at medium speed until very frothy. Gradually beat in the sugar, vanilla and nutmeg. Turn the mixer off and stir in the cold brandy, rum, whipping cream and milk Chill before serving. Sprinkle individual servings with more nutmeg.

Makes about 2-1/2 quarts.

Egg Nog Version Three (source same as version 2)

INGREDIENTS:

12 eggs, separated
1-1/2 cups sugar
1 teaspoon ground nutmeg
1 quart (4 cups) whole milk
1-1/2 quarts (6 cups heavy cream)
3 cups bourbon
1/2 cup dark rum
2 cups cognac
1 quart vanilla ice cream, softened

PREPARATION:

In a very large bowl, beat the egg yolks until thick and pale yellow. Gradually add the sugar and nutmeg, and beat until well mixed. Using a wire whisk, beat in the milk, 4 cups of the heavy cream, bourbon, rum and cognac. Chill for at least 4 hours or overnight.
Before serving, beat the egg whites with 1/4 cup sugar until stiff, and fold into the egg mixture. Whip the remaining 2 cups of heavy cream, and fold into the egg mixture. Fold in the ice cream, gently stirring to combine all ingredients. Sprinkle individual servings with additional nutmeg.

Eggnog can be refrigerated; however, the cream will rise to the top. Stir the mixture gently to recombine before serving. The amount of liquor can be adjusted to taste.

This recipe will make a punch bowl full of eggnog.

Note: If there is a big problem with eggs in your region, you may not want to prepare these recipes.  However, please note that you can slowly heat the egg mixture portion of the recipe in a sauce pan over a low flame until a reliable thermometer shows it has reached a uniform temperature of at least 165° F... then chill overnight.  I can't promise the resulting eggnog will taste or feel exactly the same... but at least you won't have to worry about salmonella.