In the 1890s, the festive drink of the season was the Tom and Jerry and while the years have not been kind to this classic hot toddy, in select circles it is making a comeback… well at least in the kitchen of Chez.Warm and rich, not too sweet despite what you may think… we hope it will be a welcome addition to your holiday gathering repertoire… and the good news is that Chez has found a great use for the leftover batter. Check out the drink recipe below and then check out what to do with what you have left.
- Chez
For the batter:
- 4 fresh eggs, separated
- 2 cups granulated white sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 4 tablespoons añejo rum
For the drink:
- 2 tablespoons of batter
- 2 tablespoons brandy
- 2 tablespoons añejo rum
- 3 or 4 ounces boiling water
- Freshly grated nutmeg, for dusting
For the batter: In a large bowl, beat egg yolks until they are thin as water, adding the sugar while beating. In a separate bowl, beat the egg whites until stiff. Add the spices and rum to the yolks. Mix in the stiff whites and stir until the mixture is the consistency of a light batter. (1 teaspoon of cream of tartar or 1/4 teaspoon of bicarbonate of soda will prevent the sugar from settling to the bottom of the batter.)
For the drink: Put the batter in the bottom of a ceramic mug, add the spirits and the boiling water and stir. Dust with nutmeg and serve.
For the pancakes:
- 2 cups leftover Tom & Jerry batter
- 1 ½ cup cake flour
- 2 tablespoons baking powder
- 1/2 cup whole milk
To prepare: Preheat oven to 200.
In a lightly oiled, nonstick griddle over medium heat, pour ¼ cup of the batter and cook until bubbles form and remain open… about 4 minutes, Then flip and cook opposite side until brown, about 2 minutes. Transfer to oven and repeat until batter is all used up.
Serve warm with whatever sides you like.
