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When:
Saturday or Sunday, 5p.m. Guests: 25
Note:
Fill your prettiest bowl with spiked eggnog.
This
is one occasion that can be fully enjoyed by adults and children alike.
Be sure to have an activity to keep kids occupied, like stringing
cranberry garlands for the tree or showing a beloved video such as
A Christmas Story in the den.
Set out a buffet with food that’s fine at room temperature
(and that appeals to all ages).
If you have time, bake cookies beforehand to full your house
with a holiday aroma. Have
a guest dress as Santa or Mrs. Claus and pass out candy canes and
small gifts.
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MENU:
Buffet:
Assorted crackers
(4 boxes)
Cold poached salmon (8 pounds) with herb sauce
Assorted quiches (29 ½” tarts)
Deviled eggs (24 pieces)
Popovers (50)
Salad (3lb. mesclun greens)
Dried fruit (2 pounds)
Drinks:
Spiked eggnog with brandy (see recipe below)
Hot apple cider
(2 gallons)
Mulled
wine (use 3 inexpensive bottles of red wine)
Soda (8 2-liter
bottles).
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Spiked
Eggnog
(Serves 32)
8
cups half-and half cream, divided
8
large eggs, separated
12
tablespoon granulated sugar
1½
teaspoon vanilla extract
4
cups brandy
½
cup confectioners’ sugar
Ground nutmeg to garnish
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In
a large saucepan over low heat, combine 6 cups half-and-half and all of
the egg yolks. Cook 5 to 6
min., stirring until the mixture is thick enough to coat back of spoon.
Remove from heat. In
a large bowl, combine granulated sugar, vanilla and brandy; stir until
sugar dissolves. Slowly pour in the warm cream mixture, whisking until well
blended. In a separate
large bowl, whip egg whites with electric mixer on high until soft peaks
form. Reduce speed to
medium; gradually beat in confectioners’ sugar.
Continue to beat until stiff peaks form.
Fold egg whites into brandy mixture; stir in remaining cream.
Cover and refrigerate at least 1 hour.
Serve cold, sprinkled with nutmeg.
Note: If you’re running short on time, buy prepared eggnog and
add 1/8 tsp vanilla, 1 cup brandy and 2 tbsp sugar per half gallon.
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