EGGNOG
2 eggs, beaten well
3 tbs sugar
1 tsp vanilla
1/8 tsp nutmeg, ground
2 1/3 cups soymilk
Blend all ingredients together and serve chilled.
ZABAGLIONE
4 large egg yolks, at room temperature
1 tablespoon light or dark rum
1/4 cup Marsala wine
1/2 cup plus 2 teaspoons sugar
1/2 cup silk soy creamer
Combine the yolks, rum, and Marsala in the top of a double boiler. Place over (not touching) barely simmering water in the lower pan and whisk vigorously, or beat with an electric mixer, until the mixture begins to foam. Add the 1/2 cup sugar and whisk continuously until the mixture triples in volume and thickens to form soft mounds when the whisk is lifted, about 7 minutes. Immediately place the top of the double boiler in the ice water bath to stop the cooking. Let cool, stirring occasionally.
Serve the zabaglione immediately
MAYONNAISE
1 c Salad oil
1 Egg
Or
2 Egg yolks
2 tb Lemon juice
Or
2 tb Vinegar
Salt and pepper
Paprika
Beat egg or egg yolks with a rotary until slightly thick; add 1 teaspoon oil at a time beating well after each addition, until 1/3 cup has been added. Add a few drops lemon or vinegar.
The mixture should be quite thick and perfectly smooth. If it isn't you added the oil too quick or didn't beat it enough. Continue to add the oil and acid alternately until it's used up. Add seasonings to taste. Store covered in the refrigerator.
HOLLANDAISE
2 tablespoons white-wine or tarragon vinegar or fresh lemon juice
4 tablespoons boiling water
3 large egg yolks
1/2 cup non trans fat butter substitute like earth balance or smart balance light
1/4 teaspoon cayenne
1/2 teaspoon salt
Melt the butter substitute and keep it warm.
Heat the vinegar or lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
Place the top of a double boiler over (not in) hot water. (This means the bottom of the top of the double boiler sound not make contact with the water heating in the bottom half of the double boiler).
Place the egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
Now add the warmed vinegar or lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.
CHOCOLATE MOUSSE
2 cup soy creamer
3 oz unsweetened chocolate (fair trade)
c sugar
Heat 2 cup soy creamer in saucepan over medium heat, until just about to boil.
Finely chop the chocolate and place in bowl.
Pour hot cream over chocolate, stir once, cover, and set aside.
Whip remaining cream and sugar in the other bowl until they form soft peaks.
Stir the chocolate mixture until all is melted and well incorporated, then fold in the cream.
Chill for at least 2 hours.
