12/04/2006

Blog looks at new book on supper

This week on the Record-Eagle Food Blog, we discuss a new cookbook from Taste of Home, "America's Best Church Supper Recipes.” It offers more than 600 recipes from home cooks across the U.S. for dishes to prepare for large gatherings — at home or elsewhere. Here's one that's particularly timely. There are others at blogs.record-eagle.com.

Eggnog Dip

• 1&1/2 c. eggnog
• 2 T. cornstarch
• 1/2 c. sour cream
• 1/2 c. heavy whipping cream
• 1 T. sugar
• 1/2 t. rum extract, optional
• Assorted fruit and pound cake cubes

In a saucepan, combine eggnog and cornstarch until smooth. Bring to a boil; boil and stir for two minutes. Remove from heat; stir in sour cream. Cool completely.

In a large mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with extract, if using. Cover and refrigerate overnight. Serve with fruit and cake cubes for dipping. Makes about 2&1/2 c. of dip.