We wanted a rich eggnog recipe with a relatively thick, creamy texture. Starting with a standard custard recipe (six eggs to 4 cups milk to 1/2 cup sugar), we tinkered around to find improvements. To enhance the custard's flavor and richness, we added two extra egg yolks; a little more sugar and a bit of salt also improved the flavor. Many eggnog recipes, though not all, called for the milk to be added to the beaten eggs very gradually. Upon trying this, we found that it did indeed make for a smoother texture.
by Kate Shannon
Dry vermouth, which can be substituted for white wine in equal amounts in recipes, is a convenient alternative. Like Marsala and sherry, vermouth is wine that’s been fortified with a high-proof alcohol (often brandy), which raises its alcohol content and allows to it be stored in the refrigerator for weeks or even months after opening. We found eight dry vermouths that are available nationally. We sampled them plain, served chilled. Then, to see how they fared in a cooked application, we used them in place of white wine in risotto.