Bee Box #12: Crumb Snatcher Cocktail Party

Here is how to host a low-fuss cookie swap party for the holidays. Hold this gathering after Christmas/Chanukah to catch up with your friends and loved ones. Tacky holiday sweaters and R&B Christmas covers optional.

December 28, 2009; 6:00 AM • by Genevelyn Steele

Here is how to host a low-fuss cookie swap party for the holidays. Hold this gathering after Christmas/Chanukah to catch up with your friends and loved ones. Tacky holiday sweaters and R&B Christmas covers optional.

Invite 12 to 20 guests, divided into two groups: savory and sweet. Half of the invitees will make savory treats, such as cheese straws or sausage balls, and the other half will make sweets, such as peppermint bark or chocolate covered reindeer pretzels. But give your guests one hard and fast rule: no chocolate chip cookies (else you’ll be serving Toll House and little else).

Send invites via email with the subject heading “savory” or “sweet” and then clue then in as to what the hell you are talking about in the body of the email or Evite.

Ask your guests bring two-dozen homemade treats, copies of their recipe to share, and a couple of empty tins or boxes they can use to pack up their cookies and mini quiches they will receive at the party. Definitely let your guests know that they should do their baking a day in advance so that they aren’t scrambling at the last minute. There are some kick ass cookie recipes here .

The day of the party, set the table buffet style. Make sure to include cocktail napkins, plenty of ice buckets for the sparkling wine, champagne glasses, and cups for eggnog (see recipe below). If you don’t have ice buckets, empty the kitchen sink or bathtub and fill with ice. Now you have an indoor ice chest.

This leads us to the drinks. Pick several inexpensive sparkling wines, such as a Cava, Prosecco, or an American sparkler, such as Domaine St. Michelle from Washington State or Thibaut Janisson Brut from Monticello, Virginia. You can find these wines for about $10 to $20 each. Plan on having one bottle of sparkling wine for every two guests. The dry sparkling wines are for the savory foods—NOT the sweets. For sweets, you need a either a sweeter drink, such as eggnog, or coffee. Or you could combine the two ideas, coffee and eggnog, and make a Tom and Jerry Punch Bowl. Sparkling cider or juices are great for the kids and the designated drivers.

When guests arrive, have them leave their offerings on the buffet, offer them a glass of sparkling wine, a little nosh, and then sit back and admire the tree. Your work is done. When they pack up to go home, have them fill their extra containers with the leftovers. Now they have nibbles, recipes, and warm memories of a happy holiday with friends.

1958: Eggnog

This recipe appeared in the New York Times in an article by Craig Claiborne many decades ago. My mother has a torn, yellowed copy of it that she still references every New Year’s Eve. It is my go-to eggnog recipe and very adaptable. In addition to the bourbon and Cognac, I usually pour out the last bits of bottles of other brown liquors (such as scotch or Grand Marnier) that are lurking in the back of my bar, demanding to be finished.

It is critical to use farm-fresh eggs (they will have very orange yolks) and really thick, rich cream. You can cut the recipe in half for a smaller guest list.

Ingredients

• 12 eggs, separated
• 1 cup granulated sugar
• 1 cup bourbon
• 1 cup Cognac
• 1/2 teaspoon salt
• 3 pints heavy cream
• Grated nutmeg
• 1 to 2 cups milk (optional)

Instructions

In an electric mixer, beat the egg yolks with the sugar until thick.

Slowly add the bourbon and Cognac while beating at slow speed. Chill for several hours.

Add the salt to the egg whites. Beat until almost stiff.

Whip the cream until stiff.

Fold the whipped cream into the yolk mixture, then fold in the beaten egg whites. Chill 1 hour.

When ready to serve, sprinkle the top with freshly grated nutmeg. Serve in punch cups with a spoon.

If desired, add 1 to 2 cups of milk to the yolk mixture for a thinner eggnog. Makes about 40 punch-cup servings.

December 28, 2009 6:00 AM 0