In this episode Stacey and Jessica make Kentucky Lamb and Eggnog
- 1 6 lb. leg of lamb (1/2 lb. per person)
- 2 tablespoons Soy sauce
- 10-12 cloves Garlic
- About 2 teaspoons Salt
- About 2 teaspoons fresh cracked pepper
Slice each clove of garlic into a few slices. Cut incisions into a trussed leg of lamb and insert the garlic. Place on a roasting rack in a roasting pan. Salt and pepper the lamb and pour the soy sauce over it. Roast for about 30 minutes in a 325 degree oven. Baste the lamb with the juices a few times as your roasting it.
- 2 cups of heavy whipping cream
- 2 cups bourbon
- 2 cups whole milk
- 2/3 cup plus 2 tbs. granulated sugar
- 8 eggs
- Fresh ground nutmeg
Separate egg yolks and whites. In a standing mixer beat the whites until soft peaks form and then add in the 2 tablespoons of sugar until stiff peaks form. It helps to use a chilled bowl and you have to make sure it is completely dry. Transfer to a bowl and clean the mixing bowl. Then whip the heavy whipping cream until thick. Transfer to a bowl and clean the mixing bowl. Whip egg yolks until thick and light in color. Then, gradually add in the remaining sugar while still mixing the yolks. Add in the whole milk, bourbon and nutmeg and whisk to combine. Whisk in egg whites and then gently fold in the whipped cream. Ideally refrigerate over night. Serve chilled with additional fresh nutmeg.