Eggnog Two Ways

One of the tell-tale signs the Christmas season is upon us is when I spot eggnog in the grocery stores.  I can take it or leave it but Wes loves it.  Our Whole Foods has been known to keep a running sample station of it up around the holidays and you better believe Wes takes them up on their free sample every time he goes (and that's once a week for those of you keeping track, since he does the shopping).

Well this year was no exception.  The bartering began early and I caved pretty quickly.  He eagerly sipped that first glass and then it sat.  And sat.  All alone in the fridge.  Not being one to let it go to waste and see that money go down the drain, I set out to use every drop.

First, something the whole family could enjoy, Eggnog Waffles!  The eggnog flavor was there just enough to provide a little extra spice.  I had hoped to freeze some leftovers but alas, they were all eaten before I could stash any away.

The second recipe was more for my mom and I but when served with a breakfast for dinner meal, everyone eagerly gobbled up these Eggnog Scones.  I'm a biscuity scone lover.  I prefer the flaky layers to the coarse crumb texture and these fit the bill.  The eggnog flavor was more pronounced in these little treats than the waffles but that eliminated the need to adding any butter, jelly, or other condiment to them.  I opted to leave out the cinnamon chips and while I think they'd be a good addition, I really didn't miss them either.  I also made these the day before and froze them until I was ready to bake them for dinner the next night.

Both of these recipes were ones I'd want to make again.  You could probably get some eggnog on sale right now and whip up your own tasty treats! 

Eggnog Waffles

adapted slightly from Pink Parsley

• 3/4 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 2 tsp sugar
• 1/2 tsp nutmeg (preferably freshly grated)
• 1/2 tsp cinnamon
• 1 cup eggnog (low-fat is fine)
• 1/3 cup sunflower oil
• 1 egg

In a medium mixing bowl, whisk together all the dry ingredients.  In a large mixing bowl, whisk together the wet ingredients.  Add the dry to the wet, and stir until just combined - be sure not to over mix!

Allow the batter to sit for 30 minutes.  Preheat the waffle iron and cook the waffles according to the manufacturer's instructions.  Serve immediately with maple syrup.

Eggnog Scones
adapted slightly from Tracey's Culinary Adventures

1 3/4 cups all-purpose flour

1 cup whole wheat flour
1/4 cup sugar
3/4 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, cut into small cubes
1 large egg
1 teaspoon vanilla extract
3/4 cup cold eggnog

Topping
1 tablespoon eggnog
1 tablespoon sugar

Combine the flours, sugar, salt, baking powder and nutmeg in the bowl of a stand mixer fitted with the paddle attachment. Add the cubed butter and mix on low speed until the mixture is crumbly and the butter pieces are roughly the size of peas (some may be slightly bigger or smaller, that's fine).

In a medium measuring cup, whisk together the egg, vanilla extract and eggnog. Add to the mixer bowl and beat on low speed just until the dry ingredients are moistened and the dough comes together - don't overmix.

Transfer the dough to a lightly floured work surface. Divide it in half and shape each half into a circle that's roughly 6 inches in diameter and 3/4-inch thick. You can either slice each circle into 6 wedges, or use a 2 1/4-inch round cutter to cut 6 rounds from each (you'll have to reroll the scraps if you go this route). Transfer your scones to a parchment-lined baking sheet. If you've cut rounds, put them close together (about 1/2-inch between them). If you've cut wedges, leave them in the circular shape and just slightly pull them from the center to separate the edges about 1/2-inch.

Brush the tops of the scones with eggnog using a pastry brush, then sprinkle with the sparkling sugar. Freeze, uncovered, for 30 minutes. Meanwhile, preheat the oven to 425 F. (Note:  If you are making these ahead, freeze on cookie sheet for 30 minutes then wrap individually and place in a freezer bag.  When ready to bake, preheat oven to 425 and proceed to next step.)

Bake for 20 minutes, or until the scones are golden brown and feel firm to the touch. Transfer the baking sheet to a wire rack and let the scones cool for a few minutes before removing them to the rack. Serve warm or at room temperature.

Makes 12 scones

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