Thanksgiving is over, and the leftovers are gone. It’s depressing. But who am I kidding?  Thoughts of Christmas sprang up as the last morsel of turkey hit my tongue. Even though December is still hours away, my mind already lingers fondly on fireplaces, It’s a Wonderful Life, and eggnog.

Although made-from-scratch eggnog may be one of those long-standing traditions you can’t do without, the fact is that this holiday treat is often made with uncooked eggs. And that is a definite concern. Yes, the eggs may look untainted, but don’t let their flawless shells fool you. According to the US Department of Agriculture (USDA), “Even grade A eggs with clean, un-cracked shells can be contaminated with Salmonella Enteritis bacteria.”

But don’t worry! There is a quick and easy solution that will keep you safe: just cook the eggs. I know it sounds crazy, but trust me. This simple step will not only keep you far, far away from bacteria this Christmas, but it will also allow you to enjoy your eggnog without fear.

Try this safe and delicious recipe found on the USDA’s website:

Holiday Eggnog

Ingredients

• 1 quart of 2% milk
• 6 eggs
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1 teaspoon vanilla
• 1 cup whipping cream, whipped
• ground nutmeg

Note: And no, a dash of rum won’t make it safe! Adding alcohol cannot be relied upon to kill bacteria.

Directions

1. Heat milk in large saucepan until hot (do not boil or scald).  While milk is heating, beat together eggs and salt in a large bowl, gradually adding the sugar.
2. Gradually add the hot milk mixture to the egg mixture while continually stirring.
3. Transfer the mixture back to the large saucepan and cook on medium-low heat.  Stir constantly with a whisk until the mixture thickens and just coats a spoon.  The food thermometer should register 160° F.  Stir in vanilla.
4. Cool quickly by setting pan in a bowl of ice water or cold water and stirring for about 10 minutes.
5. Cover and refrigerate until thoroughly chilled, several hours or overnight.
6. Pour into a bowl or pitcher.  Fold in whipped cream.  Then dust with ground nutmeg and enjoy!

Calories: 135 per 1/2 cup

Cholesterol: 120 mg. per 1/2 cup

Yield: 2 quarts

Drink up!

-Aubrey Pontious

Photo Source

Source: FSIS.usda.gov

Our friends at CertificationMap asked us to share this info-graphic with you in honor of Handwashing Awareness Week.  Enjoy!

Via Certification Map – Teacher Credential & MAT@USC: Teacher Certification

Caroling with plates of goodies is a favorite tradition of many Americans during this holiday season. Benevolent folks load decorative plates with all kinds of delights to deliver to neighbors. It is a time when good-will brims as holiday treats are passed around.

Speaking of passing things around, you may not know that about one in fifteen Americans, per year, is infected by norovirus (you may have heard it called “the stomach flu.”).The FDA reports that the contraction of norovirus, as well as other highly contagious foodborne illnesses,  happens in a very short period of time and the chances of getting it increase when exposed to crowds common during holidays (think performances, school class parties, rest home visits, dinners, recitals, and vacations). Symptoms of norovirus infection include stomach cramps, vomiting, diarrhea, and some less distressful nuisances.

The weakened immune system of someone visited in a retirement center or elementary school may not be able to successfully fight off a foodborne illness like norovirus. So it pays to prepare holiday food with just as much care as a professional restaurant worker. Wash hands thoroughly with hot water and soap before and after touching food or utensils. Pay attention to cooking temperatures and transport both hot and cold items with extra care to avoid bringing food into the Temperature Danger Zone (41°-135° F) for too long.

Although the FDA has approved hand sanitizer to clean off hand germs in hospitals, substances that touch hands during cooking (water and some foods) interfere with the effectiveness of alcohol-based sanitizers. Using hot water and soap are required to wash hands appropriately, and gloves never replace frequent and thorough hand washing!

Washing hands before delivering treats both sweet and savory, ensures that sniffles, coughs, and bugs will not be as common as holiday carols, handshakes, and hugs.

-Julia Simmons, Home Economist, M.Ed.

Learn More: CDC.gov, FDA.gov

Photo Source

We’re completely aware that Thanksgiving has come and gone, but the blissful gluttony of delicious holiday delights has only just begun. If anything, Thanksgiving is a but a bookend to a smorgasbord that doesn’t end until after New Year’s. For some, however (namely the cooks), the holidays mean months of dreaded epicurean agony. Naturally, those in the kitchen lean towards preparing as much food as they can before big events. Though not all food stores well, there are a handful of dishes that do–even to the point of tasting better if prepared in advance: turkey gravy, pie, unbaked rolls, baked casseroles, stuffing, vegetable platters, salad dressings, and dips, just to name a few. But before jumping in and getting too excited about all the time you’ll save by preparing your food ahead of time, consider this list of Dos and Don’ts to keep your meal safe:

DOs:

1. Thoroughly clean your refrigerator and freezer.  This not only gives you the room you will need to store your delicious morsels, but it will also keep them from absorbing the smells and bacteria of a dirty cooling device. If you’re extra worried about smells, let a partially opened box of baking soda accompany your food just to be safe (the sodium bicarbonate in baking soda absorbs odors like a champ).
2. After preparing hot food, allow it to cool before placing it in the refrigerator or freezer.  Also, refrigerate or freeze food in shallow containers.
3. Defrost the turkey in the refrigerator—or, if you’re running low on time, in cold water.  Follow the USDA’s chart for turkey’s defrosting times.
4. Reheat all hot foods to a minimum of 165 degrees, including the center of the dish.
5. Keep hot foods hot and cold foods cold (140 degrees or above for hot foods; 40 degrees or below for cold foods).

DON’Ts:

1. Interrupt cooking.  Partially cooked foods cool to temperatures that bacteria thrive in.  Be safe by cooking foods completely the first time.
2. Overstuff your refrigerator or freezer.  Doing so will not only put your food at risk by heating up appliances’ internal temperature, which allows bacteria to grow, but it will waste energy by making your appliances work harder to maintain a cooler temperature.
3. Thaw food anywhere except in the refrigerator, cold water, or the microwave.
4. Let food sit out.  Bacteria starts growing in food only two hours after it is prepared.
5. Stress.  Following these basic rules will save you time and energy, which will in turn allow you to enjoy, with your guests, a day of blissful gluttony.

–Aubrey Pontious

Sources: thekitchn.com, dummies.com, FSIS.usda.gov, renewalblesathome.com

We love leftovers, hence the title of this post. But we know that it is better to have eaten once and thrown away than to never have loved (um, we mean eaten) at all. If you are going to do turkey sandwiches, soups, and casseroles this year, here’s what you need to know:

• Bacteria multiply invisibly, increasing up to 2 times their number every 20 minutes, especially when left in the Temperature Danger Zone (e.g. your counter). The acceptable amount of time for food to be left unrefrigerated is less than 2 hours; any longer and it should be thrown out.
• Proper care of leftovers begins right after the food is initially served. Home Economics classes all over the county counsel home cooks to use shallow, sealed dishes to store leftovers. This enables food to cool quickly once it is placed in the fridge.
• If the food is going to be saved for longer than just a few days, it is best to consult a food storage chart (available here), which gives standard lengths of time for refrigeration and freezing. For example, fresh, raw, and cooked eggs each have a different expiration date acknowledged on the chart.
• A great way to keep track of expiration dates of items kept in refrigeration is to date them with a permanent marker on a disposable bag or piece of tape affixed to the storage container. Date them with the date they are placed in storage as well as the last possible date the food can be used, according to the food storage chart.
• Once it’s time to take leftovers out of the freezer or refrigerator, food safety standards prompt a cook to re-heat food items until  there is steam coming off their surface or until they reach 165° F.
• When using your microwave to reheat items, first cover the food to allow the heat to disburse evenly, stir occasionally to reduce cold spots (which would more likely contain bacteria) and check the temperature of the food with a food thermometer to ensure the goal temperature of 165° F has been achieved.

Good luck to you all in love as well as sandwiches!

Julia Simmons, M.Ed., Home Economist contributed to this article.

Sources: FSIS.usda.gov Preparation, FSIS.usda.gov Be Food Safe, FDA.gov Downloads