Merry Christmas and a Happy New Year

by Michael Rumbin · 12/14/2014

Sara Johnson and John are bundled up for an afternoon game of SNOW-kay before Christmas dinner. Photo by Generic Staff Writer

Enjoy the Holidays with your family and dear friends. Don’t be afraid to suggest a game of croquet in the back yard! Shovel the court, sweep the fairways, and set the wickets. Partner ball; no carryover deadness and no out of bounds.

Best to play a timed game, say 45 minutes. Take a kitchen timer out or have someone inside put the timer on with the oven/microwave and be responsible for letting you know when the game is over.

Have plenty of warm soup, chili and finger foods that take the cold for the kids.

And for the ‘seasoned players’ have a cup of Eggnog ready for the players when they come in. My favorite is by Alton Brown:

CROQUET EGGNOG

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon(and 3 ounces of brandy)
1 teaspoon freshly grated nutmeg
4 egg whites

Directions

Nothing says "Happy Holidays!" better than a glass of home made eggnog. Photo by Generic Staff Writer

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, brandy 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.

Let us know how you spent your holidays with family and friends.

Cook’s Note: For those who prefer a ‘cooked egg’ 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 and brandy, 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.

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