August 23, 2011

Tom and Jerry in the Kitchen

Today's recipe is not so much frightening food as weird food. While I was flipping through the Miscellaneous section of A Collection of the VERY FINEST RECIPES ever assembled into one Cookbook CONVENTIONAL AND MICROWAVE (yes, that is actually the title of this cookbook!), my eye was naturally drawn to the recipe for "Tom and Jerry Batter".  Of course, I immediately thought of the cartoon, then tried to picture what type of batter would merit an association with Tom and Jerry. Some type of cheesecake? Maybe one of those little mouse-shaped chocolate-covered mousse cakes? Well, I could have guessed until the cows came home (not that we have cows, but they are right down the road) without guessing what you would make with Tom and Jerry Batter because, ladies and gentlemen, it turns out to be the secret ingredient in a wassail-like hot drink. At first, I thought bellying up to the bar at your local watering hole and ordering "one of those drinks you make with Tom and Jerry Batter" would earn you nothing more than a blank look. I was willing to bet that none of the 200 drinks my daughter is learning to make at bartending school would feature Tom and Jerry Batter as an ingredient. Now that I've Googled the name, though, I'm questioning those assumptions. There are lots of entries for Tom and Jerry Batter on recipe websites, and apparently it's even sold commercially!

Although whoever wrote this recipe (the authorship of the cookbook is totally anonymous) claims it's, "The best ever!" I can't even decide if this drink sounds good or bad. If you decide to give this recipe a try, don't worry that you'll have to finish off the dozen eggs' worth of batter in one fell swoop -  it lasts for weeks in the fridge and months in the freezer. Plenty of time for you to put together a Tom and Jerry theme party. Let me know when to show up.


12 eggs, separated
1/2 tsp. salt
1 lb. butter of margarine, at room temperature
3 lbs. powdered sugar
1 tsp. each vanilla and rum (or brandy) flavoring
1 tsp. mace
1 tsp. nutmeg
1 tsp. cloves
1 tsp. allspice

Beat egg whites until stiff; add salt. Beat egg yolks until light. Cream butter and powdered sugar and mix until crumbly. Add egg yolks and flavorings; mix well. Add spices and egg whites. Beat until well mixed. Batter will keep for several weeks in the refrigerator. May be frozen, covered, for several months. Use 1 heaping tablespoon of batter for each Tom and Jerry serving. Drop batter into a hot mug and pour in 1 jigger of rum or brandy and boiling hot water. Sprinkle with nutmeg. The best ever! 

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