Eierlikör...it's a beautiful thing
OK kids, I realize I've been AWOL for a little bit, but I have a really good reason besides holidays and kids and all that. So guess what?! I'm moving! Yes, I'm going to be leaving the Empire State for the Land of Enchantment...doesn't that sound cool? And for those who don't know the lingo, that's New York for New Mexico. Still New, but it's all in the suffix.
I can officially report, moving is hell, and I haven't even moved yet. This is the pre-move stage. Which I'm sure is a completely different circle of hell entirely from the actual moving and post-move circles of hell that I'm sure await me. If I'm not incinerated, I'll keep you informed.
But anyway, to drown my sorrows- and make it up to you, dear reader, I want to share something wonderful that I stumbled upon!!!
It's called Eierlikör, and it doesn't translate well into English- (can we say Egg Liquor?- yeah I didn't think so either) so just say it in German! It sounds better, and lets your guests enjoy this ambrosia without trying to figure things out too much.
Anyway, as you know, I love cookbooks. I've discovered that many European cookbooks that get translated into English are often are full of interesting recipes and have a tendency to be sold as the "bargain" cookbooks you get at booksellers. I love them! They sometimes have glitches and inconsistencies and ingredients that are not common or translated into something recognizeable, but to me, that's half the fun! It's like food sleuthing! So, when I came upon a cake drizzled with Egg Liquor in a translated-from-German cookbook, I have to admit I was completely intrigued but also scratching my head. But after I put on my foodie version of a Sherlock Homes cap- aka, the internet, I was able to figure it out, and even come up with a recipe to try!
I have to say, I love food sleuthing, but even I was impressed with the super-sleuthing skills of a fellow food blogger named Justin who has a great story to tell here.
Yes, the Chrissy he talks about in his marvelous tale of cookies lost and found, is indeed, your truly, but really, he did all the work :)
I should have posted this before, but man, as I have said, I've been in moving hell!
Back to the Eierlikör! Really, it's delicious stuff. Serve it in pretty little aperitif glasses, the one in the above photo is way too large, but I just liked the way it looks.
**A word about salmonella, because it always comes up when you use raw eggs. If you don't want to use raw eggs, use a pastuerized product, or slowly heat the mix up to 160° and let cool before adding the alcohol. Pretty simple, really.
Step 1: Separate 10 eggs and place the yolks in a large bowl.
Step 2: Add 2 cups of cream, 1 pound of sugar (granulated or powdered, it's up to you) and 2 cups of alcohol. I used a very light rum, which is popular, but apparently brandy is traditional, as it is with alot of old fashioned drinks. I say go with what you like.Step 3: Mix this well. You can use a blender or a hand mixer or just whisk away.
Step 4: Add some vanilla extract, about a teaspoon or two, and the juice of 1/2 a lemon. I also added a pinch of sea salt.
As you can see, it get really rich and creamy. For this batch, I was intrigued by the notion of using powdered sugar, since I wouldn't have thought of that myself, and so I used it for half of the required sugar. I was able to detect a slightly "starchy" consistency in the drink when tasted. Happily however, after a few days of sitting, the starchyness completely dissapeared and became an absolutely silken mouth-feel. I don't know if the acohol broke it down or what, but yes, it does improve with age.
This was my yield for the above recipe. After letting it rest for a few days, it was my intention to strain and then decant into a pretty bottle. However, I will admit that it never got into that pretty bottle, as once my family tasted it, that was the end of that. Apparently they like mason jars just fine!Enjoy!
