Traditions

We have too many traditions that center around food. I know that. I acknowledge it. I have no immediate plans to change it.

One tradition is egg nog. It is so good. But only if you make it from scratch. The store bought stuff is disgusting. We haven't had egg nog for sometime. Why? Because it is made with raw eggs and our recipe doesn't cook them. Because if you cook them then you have thinned custard. Disgusting.

I used to make it with pasteurized eggs I would buy at Target. Then Target quit carrying them and so I quit making egg nog.

Until last night.

We threw caution to the wind and made old-fashioned egg nog with raw eggs that had not been pasteurized. It felt risky. Like an extreme sport maybe. And guess what happened . . .

Nothing.

That's right, nothing.

No illness, no sickness, no diarrhea, nothing.

So, here's how to do it if you want to join in the egg nog roulette and take your chances with the ever-threatening salmonella.

Separate 2 eggs.

Beat egg whites with 3 T sugar until fluffy (soft peaks)

In a separate bowl, beat yolks with 1/3 cup sugar till lovely and thick.

Add 1/4t. salt and 1t. vanilla to the yolks.

Add 1 qt. milk to the yolk mixture and mix well.

Add the egg white mixture and stir.

Grate fresh nutmeg over the top.

Yum.

Just for good measure, here's another yummy New Year's traditional food. Onion dip. Not the kind from the box and a pint of sour, cream. No, this is from scratch (recipe by Alton Brown) and is so much better than that other kind.

Mix 1 1/2 c. sour cream, 3/4 cup mayo (do not substitute Miracle Whip--ugh), 1/4 t. garlic powder, 1/4 t. pepper, 1/2 t. salt.

Set aside.

Cook 1 1/2 c. diced onions (any variety--I like reds) sprinkled with 1/4 t. salt in 2 T. oil over medium heat stirring occasionally until onions caramelize nicely. It will take twenty minutes or so. Don't burn them.

Let onions cool a bit.

Stir onions into sour cream mixture and the refrigerate. Stir before serving.

This is good with chips, crackers, on sandwiches in place of mayo or just about any way you can think to eat it. Enjoy.