Prepared by Bridget Fennell Farris

Prepared by David Burnette, Capital Bar and Grill
and

 

Congratulations to the winners! And thank you to the nearly 300 people who voted and to our Celebrity Tasters: Lawrence Hamilton, Historic Arkansas Museum Foundation Board member; Rex Nelson, Southern Fried blog and noted gourmand and Kat Robinson, Eat Arkansas, the Arkansas Times' food blog.

 

Below are the winning recipes for your enjoyment. Click here for recipes of past winners.

 

 

John Robert Jackson’s Eggnog

Prepared by Bridget Fennell Farris

6 servings                          Many servings

2 eggs                                12 eggs, separated

⅓ cup sugar                      2 cups sugar

5 oz cream                        1 qt cream

5 oz milk                            1 qt milk

5 oz whiskey                      1 qt whiskey

<1 oz rum                         ½ cup rum

Nutmeg                              Nutmeg

Beat egg yolks until thick. Add sugar until mixture is smooth. Stir in cream (whipped or not, your preference) and milk. Add rum and whiskey slowly so to not cook the eggs, stirring the whole time. Do not whip! Beat egg whites until stiff and fold in. Grate nutmeg on top.

This Woodford County, Kentucky, recipe came from a Fennell family friend who got it from his grandfather. Bridget Fennell Farris prefers to serve hers with Irish Whiskey.

 

Capital Eggnog

Prepared by David Burnette, Capital Hotel

Ingredients:

6 cups milk                                                        12 egg yolks

2 cups heavy cream                                         2 cups sugar

⅛ tsp. nutmeg                                                   liqueur of choice

Cook 6 cups milk, 2 cups heavy cream and ⅛ tsp. ground nutmeg in a saucepan over medium heat, stirring occasionally, 5 to 7 minutes or until steaming (about 150˚). Reduce heat to low.

Whisk together 12 pasteurized egg yolks and 2 cups sugar in a large saucepan until smooth. Cook over low heat, whisking constantly, until mixture reaches at least 160˚ (about 25 minutes). Whisk milk mixture into egg mixture.

Cool 30 minutes; transfer to a pitcher. Cover and chill 3 to 24 hours. Pour desired amount of praline or bourbon liqueur into each glass (we use Prichard’s “Sweet Lucy” Bourbon Liqueur). Top with eggnog. Sprinkle with freshly ground nutmeg.

 

 

OMnoG!

Prepared by Drue Patton, Argenta Arts Foundation

Ingredients:

1 can of sweetened, condensed milk (chocolate preferably) 

1 can of evaporated milk               2 eggs

1 cup of Ron Rico Rum                   Grated, fresh nutmeg to taste

1 cup of cheer

Blend it and drink up! OMnoG!