The holiday season is far too often a contentious time: which set of relatives to visit, who to host, how to navigate schlepping to all the parties, white or colored lights, whether you put a star or an angel on top of the tree. For my money, one of the most divisive issues is that of eggnog.
Yes, eggnog. It can vary wildly in textures and flavors. Everyone’s familiar with the annato-colored, too-thick, pasteurized sludge sold in cartons in the grocery store. When I bought that stuff, I would cut it with milk, as I kept envisioning that goo going straight into my arteries, exactly the same consistency as it came out of the carton. It didn’t actually make it any healthier, but it wasn’t quite as gooey. We’ve heard about the history of eggnog, but what’s the best recipe for making your own as well as all the equally tasty variations?
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Newsflash: It's party season! (Don't act so surprised.) So until the ball, and subsequently Snooki, drops in Times Square on New Year's, we're getting our holly and jolly on until we start seeing sugar plum fairies dancing up in the ol' noggin. Capeesh?
And if you're one of the brave souls hosting the likes of such festive friends, some words of wisdom might come in handy - that's where Dave Bernahl comes in.
Bernahl is the co-founder and director of Pebble Beach Food & Wine festival, and owner of the recently opened Cannery Row Brewing Company in Monterey, California. His party might be a teensy bit bigger than yours (roughly 4,000 attendees), so if he can handle hosting duties, you can too.
Five Secrets to Holiday Hospitality: David Alan Bernahl II
We're still getting to know our new colleague Piers Morgan, the British journalist who's stormed our shores to take over the nightly slot where the venerable Larry King has held court for 25 years. But from what we've gleaned thus far from his Twitter stream - the man knows how to bust it fancy.
Stayed tuned for our upcoming edition of Fame Bites with the dapper Mr. Morgan, and in the meantime...