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Eggnog
Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, added sugar, sweetened, dairy-based sweetened beverage, beverage traditionally made with milk, cream, sugar, egg yolk and whipped egg white (which gives it a frothy texture, and its name). A liquor, distilled spirit such as brandy, rum, whiskey or bourbon whiskey, bourbon is often a key ingredient. Throughout North America, Australia and some European countries, eggnog is traditionally consumed over the Christmas Season, Christmas season, from early November to late December. A variety called Ponche Crema has been made and consumed in the Dominican Republic, Venezuela, and Trinidad since the 1900s, also as part of the Christmas season. During that time, commercially prepared eggnog is sold in grocery stores in these countries. Eggnog is also homemade using milk, eggs, sugar, and flavourings, and served with cinnamon or nutmeg. While eggnog is often serve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands. Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions. Conifers of the genus '' Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''M. fragrans'', and are not used as a spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Punch
Milk punch is a milk-based brandy or bourbon beverage. It consists of milk, the spirit, sugar, and vanilla extract. It is served cold and usually has nutmeg sprinkled on top. Milk punch may be clarified through the addition of ingredients which cause the milk to curdle, so that the solids contributing to the beverage's opacity may be strained out. History The drink was first recorded in William Sacheverell's 1688 travelogue of the Scottish isle of Iona. Later accounts attributed its spread, if not its origin, to Aphra Behn. The earliest recorded recipe for milk punch dates to a 1711 cookbook. Originally served in a punch bowl, early recipes resembled posset and syllabub in the use of curdled, strained cream, leaving only lactic acid. This technique aimed at food stability, a quality that made it popular as a bottled drink. Curdling could be accomplished through the addition of alcohol or acid, by heating, or both, such as in a recipe recorded by Benjamin Franklin in 1763 that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host (biology), host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophy, matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophy, lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive system, reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk mate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, biscuits, breakfast cereals, Snack, snack foods, bagels, teas, hot chocolate and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents, including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (alternatively ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other speci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brandy
Brandy is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. Some brandies are aged in wooden casks. Others are coloured with caramel colouring to imitate the effect of ageing, and some are produced using a combination of ageing and colouring. Varieties of wine brandy can be found across the winemaking world. Among the most renowned are Cognac and Armagnac from south-western France. In a broader sense, the term ''brandy'' also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit ( fruit brandy). These products are also called '' eau de vie'' (literally "water of life" in French). History The origins of brandy are tied to the development of distillation. While the process was known in classical times, it was not significantly used for beverage production until the 15th century. In the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ponche Crema
''Ponche crema'' is a cream-based liqueur originating in Venezuela and brought to nearby Trinidad and Tobago, which has developed its own version, Ponche de Crème. Recipes vary depending on the region, but main ingredients typically include milk, eggs, sugar, rum, and other minor ingredients such as vanilla, nutmeg, cinnamon, and lemon rind. A variant type is prepared with concentrated liquid coffee or instant coffee powder. However, most references to the ''ponche crema'' name aim at a traditional commercial product created by chemist and perfumist, Eliodoro González P. from Caracas, Venezuela, in 1900, and whose recipe and manufacturing process are kept secret. ''Ponche crema'' is a beverage traditionally served during Christmas time, much as eggnog Eggnog (), historically also known as a milk punch or an egg milk punch when alcoholic beverages are added, is a rich, chilled, added sugar, sweetened, dairy-based sweetened beverage, beverage traditionally made with milk, cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Added Sugar
Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates ( monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, fruit juices and fruit juice concentrates. They can take multiple chemical forms, including sucrose (table sugar), glucose (dextrose), and fructose. Medical consensus holds that added sugars contribute little nutritional value to food, leading to a colloquial description as " empty calories". Overconsumption of sugar is correlated with excessive calorie intake and increased risk of weight gain and various diseases. Individuals who consume 17–21% of their daily calories from added sugar are reported to have a 38% higher risk of dying from cardiovascular disease compared to those who consume 8% of their daily calories from added sugar. Uses United States In the United States, added sugars may include ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leadership Shares Holiday Spirit 121225-F-QW945-036
Leadership, is defined as the ability of an individual, group, or organization to "", influence, or guide other individuals, teams, or organizations. "Leadership" is a contested term. Specialist literature debates various viewpoints on the concept, sometimes contrasting Eastern and Western approaches to leadership, and also (within the West) North American versus European approaches. Some U.S. academic environments define leadership as "a process of social influence in which a person can enlist the aid and support of others in the accomplishment of a common and ethical task". In other words, leadership is an influential power-relationship in which the power of one party (the "leader") promotes movement/change in others (the "followers"). Some have challenged the more traditional managerial views of leadership (which portray leadership as something possessed or owned by one individual due to their role or authority), and instead advocate the complex nature of leadership which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pudding
Pudding is a type of food which can either be a dessert served after the main meal or a Savoury (dish), savoury (salty or sweet, and spicy) dish, served as part of the main meal. In the United States, ''pudding'' means a sweet, milk-based dessert similar in consistency to egg-based custards, Bird's Custard, instant custards or a mousse, often commercially set using cornstarch, gelatin or similar coagulating agent. The modern American meaning of pudding as dessert has evolved from the original almost exclusive use of the term to describe savoury dishes, specifically those created using a process similar to that used for sausages, in which meat and other ingredients in mostly liquid form are encased and then steamed or boiled to set the contents. In the United Kingdom, Republic of Ireland, Ireland and some Commonwealth of Nations, Commonwealth countries, the word ''pudding'' is used to describe sweet and Savoury (dish), savoury dishes. Savoury puddings include Yorkshire pudding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce () to the thick pastry cream () used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Preparation Custard is usually cooked in a double boiler (''bain-marie''), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation because a ''temperature'' increase of leads to overcooking and curdling. Generally, a fully cooked custard should not exceed ; it begins setting at . A bain marie water bath slows heat transfer and makes it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
