Nog I Yam

Menu Part: 
Beverage
Cuisine Type: 
American
Serves: 
1

New Orleans Victory Bar’s Steven Yamada created quite a stir with his eggnog at the 2011 Tales of the Toddy—enough to score a tie for second in the eggnog competition. His drink includes a house-made sweet potato puree which becomes they key ingredient to a sweet potato eggnog, topped with a flambé marshmallow fluff, spiecd with cardamom/ginger simple syrup.

Ingredients

Nog I Yam
1/5 oz. Benchmark Bourbon
3 oz. Sweet Potato Eggnog
1 oz. Spiced Marshmallow Fluff

Sweet Potato Puree
1 sweet potato
2 Tbsp salt
1 cup Dark brown sugar

Sweet Potato Eggnog
3 whole eggs, plus 1 egg yolk
2 cups whole milk
1/2 cup sugar
1 cup Sweet Potato Puree

Spiced Marshmallow Fluff
3 egg whites
1 cup light corn syrup
1/2 tsp salt
2 cups Confectioner's sugar
1 Tbsp cardamom/ginger simple syrup
 

Steps

Sweet Potato Puree

  1. Peel sweet potato and slice into medium thick pieces.  
  2. Place on baking sheet and cover with salt and dark brown sugar.  
  3. Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft.  
  4. Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.

Sweet Potato Eggnog

  1. Combine eggs plus egg yolk in a medium saucepan and beat thoroughly with a whisk.  
  2. Set burner to lowest setting and, while stirring, add whole milk, sugar, and Sweet Potato Puree.  
  3. Continue to stir for about 20 minutes or until mixture reaches 160 F.  
  4. Bottle and refrigerate overnight.

Spiced Marshmallow Fluff

  1. Beat egg whites, light corn syrup, and salt for about 10 minutes or until thick.  
  2. Turn mixer speed to low and slowly add Confectioner's Sugar. Then add cardamom/ginger simple syrup.

Nog I Yam

  1. Combine Sweet Potato Eggnog and Bourbon.  
  2. Top with Spiced Marshmallow Fluff.  Lightly scorch fluff with a small torch and serve.
Source: Bartender Steven Yamada, Victory Bar, Tales of the Toddy 2011

More From FoodService Director

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

FSD Resources