November 23, 2019
During the #Christmas holidays, my high school girlfriends (yes, high school) and our spouses get together for a holiday party. We rotate homes with each couple taking a turn at holiday hosting every five years. When I say ‘hosting’ I mean the host prepares a main dish and the rest bring sides. Easy-peezy, right? When Lesley’s turn rolls around, she starts to hyperventilate just thinking about hosting. What main course could she cook for 10 people — especially with two-months notice?
Hosting a seasonal holiday party for your high school gang should cause zero stress. Being best buds for 40 years means you ought to be able to serve leftover lasagna from five days ago and everybody will still love you! Below are four ways to make sure the dinner is stress free for the host and comfortable for the holidays guest.
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Posted by Margaret Page in Christmas, Dining Etiquette, Etiquette Tips and tagged Christmas, holiday, party planning, hosting, party, dinner party
December 24, 2010
‘Tis the season of giving so I’ve decided to share my all-time favorite eggnog recipe with you. (Feel free to share this cup of cheer with all your friends this holiday season! ).
The recipe calls for bourbon, but tastes just as yummy without the punch of alcohol.
Serve eggnog at a party in a large punchbowl with “puddles” of whipped cream spaced over the suface, sprinkle with grated nutmeg and set out with wine glasses or Irish coffee mugs for a decorative touch.
Happy noggin’! And cheers to a wonder-filled holiday season!
Eggnog Recipe
Ingredients
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon (optional)
1 teaspoon freshly grated nutmeg
4 egg whites
Directions
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine.
Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form.
Whisk the egg whites into the mixture. Chill and serve.
For cooked eggnog, follow procedure below.
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside.
In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill.
In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture
Recipe compliments of Alton Brown.
photo credit: isik
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Posted by Margaret in Just for Fun and tagged Christmas, eggnog, party planning
