What’s Cooking in Kelli’s Kitchen

I was doing mindless social media scrolling last weekend when I discovered blogger Matt Miller. His site is called Tasting History, “the cooking show for history lovers and the history show for food lovers.” Episodes in the series include “The Great Eggnog Riot at West Point Military Academy” and “The 2000 Year Old Desert.” The video short that lured me in was titled “Texas Pecan Pie,” originally published in 1914, which predates corn syrup.

Texas Pecan Pie - Christian Science Monitor

Ingredients:

Your favorite pie dough

1 c Whole milk

1 c Brown sugar

3 Eggs, beaten

1 T Flour

½ c Pecans, finely chopped

A pinch of salt

Pecan halves, for a layer on top of the filling

2 Egg whites

2 to 3 T Castor sugar

Directions:

1. For the crust: Line a pie tin with the dough and blind bake. I used a tart tin, which worked well for this amount of filling. If you’re using a deep dish pie tin, double the filling ingredients. To blind bake, cover the dough with foil, then add pie weights (or dried beans) and bake at 425°F for 12 minutes. Remove the foil and weights. Continue baking for five to seven minutes, until the edges and bottom start to brown. Remove from oven. Cool completely.
2. Reduce oven temperature to 350°F. 
3. In a saucepan, whisk together milk, sugar, eggs, flour, chopped pecans, and salt. Set it over low heat and gently stir. Be sure to do this over low heat because we want the eggs to thicken the mixture into a custard, not scramble. Cook, stirring constantly, for seven to eight minutes, until slightly thickened. Pour into the cooled pie shell.
4. Add a layer of pecan halves on top of the filling in whatever pattern you wish.
5. Bake for 30 to 35 minutes or until there’s only a slight wobble in the center.
6. Set the pie on a wire rack to cool completely.
7. For the meringue: using a very clean, dry bowl and very clean, dry beaters or whisk, beat the egg whites on medium speed until you get soft peaks. Switch to high speed and slowly add in the sugar. Beat until you get shiny, stiff peaks.
8. Spread or pipe the meringue on top of the pie in whatever design you like. Return the pie to the oven and bake for about 12 minutes or until the meringue browns.
9. Serve it forth.

Eggnog - from the 1887 White House Cookbook

(Of West Point Riot fame)

Ingredients:

12 medium Eggs, yolks and whites separated (or ten large eggs)

¾ c Sugar, granulated, more if desired

1 ½ c Brandy

1 ½ c Rye whiskey

1 qt Whole milk

2 c Heavy cream

1 whole Nutmeg, grated (or 2 to 3 teaspoons of ground nutmeg)

Directions:

1. In a large bowl, whisk the egg yolks until they’re pale yellow.
2. Continue to whisk the yolks as you add a third of the sugar. Once it’s mixed, add the next third. Once it’s mixed, add the final third. If you want a sweeter eggnog, add sugar until it does not dissolve well. Liquid should be thick enough to leave a ribbon pattern when drizzled from whisk.
3. Slowly add the brandy while continuing to whisk until fully combined.
4. Slowly add the whiskey while continuing to whisk until fully combined.
5. Slowly add the whole milk while continuing to whisk until fully combined.
6. Slowly add the heavy cream while continuing to whisk until fully combined.
7. Whisk in the nutmeg until it’s evenly incorporated.
8. In a separate bowl, whip the egg whites to soft peaks. Gently fold them into the eggnog a third at a time until they’re fully incorporated and smooth.
9. You can serve the eggnog forth right away, but it’s better to age it in the refrigerator for at least four hours, preferably two to three days, to give the alcohol a chance to mellow and the flavors to develop.
10. To serve, ladle it into serving glasses and garnish with a bit of nutmeg before serving it forth.
11.