We have set up extra tables for the meal and visiting.
And the main dining table will hold 8.
The bar will hold 4.
So if we have more than 20 guests some of us will have to sit in the living area and use our laps.
Perhaps I should invest in some tv trays.
The serving table is centered between the dining table and bar.
I will use the sofa table to hold desserts.
I think we are all ready to go.
Frank will make some of his famous Chocolate Mint Martinis and I am making up some homemade Eggnog. My eggnog recipe comes from Williams-Sonoma Christmas Entertaining.
Chocolate Mint Martinis
1 shot vodka
1 shot crème de cocoa
1/2 shot peppermint schnapps
Miniature Candy Canes
Place chocolate syrup in a shallow wide bowl and dilute with a little water. Place Candy Canes into a food processor and pulverize them to a fine dust. Place Candy Cane Dust in a shallow wide bowl. Dip martini glass rim first into diluted chocolate and then into candy dust. Place all liquor in a martini shaker filled with ice. Shake and strain into martini glass. Print Recipe
1 or 2 whole nutmegs
1 cinnamon stick
12 egg yolks
4 cups milk
1 1/4 cups sugar
2 cups heavy cream
1/2 tsp. vanilla extract
1 1/2 cups brandy, Cognac, rum or bourbon
Using a nutmeg grater or the smallest rasps on a handheld grater-shredder, grate the nutmeg until you have about 1 tsp. In a spice grinder or a coffee grinder reserved for spices, grind the cinnamon stick. Set aside.
In a large saucepan, whisk together the egg yolks, 2 cups of the milk and 1 cup of the sugar. Place over low heat and simmer, stirring often, until slightly thickened, 8 to 10 minutes. Remove from the heat, stir in the remaining 2 cups milk and let cool.
In a bowl, using a handheld mixer or whisk, whip the cream with the remaining 1/4 cup sugar and the vanilla until soft peaks form. Set aside.
Strain the cooled mixture through a fine-mesh sieve and pour into a serving pitcher or a small punch bowl. Stir in the brandy. Serve the eggnog in cups or glasses, topped with a dollop of the whipped cream and a sprinkle each of nutmeg and cinnamon. Serves 8 to 10.