4 eggnog recipes

Eggnog Panna Cotta with Spiced Cranberry Compote All the dessert components can be made up to three days before serving.

Eggnog Panna Cotta:

1/3 c. pecan pieces

1 c. high-quality eggnog

¼ c. sugar

¼ tsp. ground nutmeg

½ tsp. rum extract

1 c. sour cream

2 tsp. unflavored gelatin

2 tbsp. cold water

Spiced Cranberry Compote:

1½ c. frozen or fresh cranberries

¾ c. sugar

¼ c. orange juice

1½ tsp. orange zest

To prepare Eggnog Panna Cotta, place pecans on baking sheet and toast at 350 degrees until just golden, 5 to 7 minutes. Let cool. Set aside.

Place eggnog, sugar, nutmeg, rum extract, mascarpone and sour cream in large metal bowl over pan of simmering water (or in the top of a double boiler over simmering water). Whisk until smooth and warmed.

Divide mixture among 4 small oven-proof custard cups. Place on baking pan, cover with plastic wrap and refrigerate at least 6 hours until set or overnight.

To prepare Spiced Cranberry Compote, in medium, heavy-bottomed saucepan, combine cranberries, nutmeg, sugar, orange juice and zest. Bring to simmer over medium-high heat. Reduce heat to medium and cook until cranberries have popped and mixture has nice saucelike consistency, 5 to 6 minutes. Cool completely.

To serve, one at a time, place each custard cup of panna cotta in shallow bowl of very hot water -- to ½ inch from top -- for 10 seconds. Remove. Run knife around outside edge and unmold onto individual dessert plates. Scatter cranberry compote over custard tops. Sprinkle with toasted pecans and serve immediately. Makes 4 servings.

Each serving contains approximately 5 other carb. exch., 1½ med-fat meat exch., 7 fat exch.; 690 calories, 71 gm. carbohydrate, 10 gm. protein, 43 gm. fat (including 23 gm. sat. fat), 140 mg. cholesterol, 230 mg. sodium, 200 mg. calcium and 3 gm. dietary fiber.

Hot Buttered Eggnog This drink is also delicious made with rum instead of brandy.

1 oz. (2 tbsp.) brandy

5 oz. (½ c. plus 2 tbsp.) boiling water

Ground nutmeg

Place Eggnog Buttered Brandy Mix and brandy in coffee glass or mug. Stir in boiling water until batter is dissolved. Sprinkle lightly with nutmeg. Makes 1 drink.

Each serving contains approximately 1 other carb. exch., 3 fat exch.; 200 calories, 18 gm. carbohydrate, 1 gm. protein, 7 gm. fat (including 4 gm. sat. fat), 23 mg. cholesterol, 47 mg. sodium and 31 mg. calcium.

½ lb. (2 sticks) butter, softened

1½ c. (packed) light brown sugar

1¾ c. sifted powdered sugar

1 pint high-quality vanilla ice cream

1 c. high-quality eggnog (not fat-free)

1 tbsp. ground nutmeg

¼ tsp. ground cinnamon

1 tsp. rum extract

Cream butter and sugars in mixing bowl until smooth. Add ice cream, eggnog, vanilla, nutmeg, cinnamon and rum extract and mix until thoroughly combined. Store refrigerated up to 1 week or frozen up to 1 month. Makes about 7 cups or 36 servings.

Eggnog Bread Pudding with Rum Caramel

8 c. packed ½-inch to 1-inch cubed baguette or French bread

¼ c. (½ stick) butter, melted

¼ c. currants

¼ c. dried cranberries

1 c. sugar

2¾ c. high-quality eggnog (not fat-free)

¾ tsp. ground nutmeg

¼ c. dark rum

Whipped cream for garnish, optional

Rum Caramel:

2 tbsp. dark rum

To prepare Bread Pudding, place bread in large bowl and drizzle with melted butter. Toss in currants and dried cranberries.

In another bowl, whisk together sugar, eggs, egg yolks, eggnog, nutmeg and rum until well combined. Pour egg mixture over bread cubes and stir gently. Let stand at least 30 minutes, frequently pressing bread down into egg mixture and stirring up every 10 minutes or so.

Transfer mixture to 7-by 11-inch or 9-inch-square glass baking pan. Bake at 350 degrees until center is just barely set and inserted knife comes out clean, 40 minutes.

To prepare Rum Caramel, in small bowl, whisk together caramel sauce and rum.

If made day before, remove bread pudding from refrigerator 1 hour before reheating. Bake, uncovered, at 300 degrees until just warm, 15 to 20 minutes. Makes 6 to 8 servings.

Each ¹/₈ serving contains approximately 1 milk exch., 1 fruit exch., 3 other carb. exch., 1 bread/ starch exch., 3½ fat exch.; 580 calories, 91 gm. carbohydrate, 11 gm. protein, 18 gm. fat (including 9 gm. sat. fat), 230 mg. cholesterol, 475 mg. sodium, 200 mg. calcium and 2 gm. dietary fiber.