By Cindy Adams

Want to add an elegance experience to your holiday meal? I recommend a Cranberry Beef Bourguignon meal for the perfect December dinner. Serve with French Onion Soup, Honeycrisp Salad and Creamy Mashed Potatoes to delight your family and guests. For added cheer, be sure to serve Homemade Holiday Eggnog. I hope you and your family have a wonderful holiday season and enjoy a meal around the table with family and friends. Most of my favorite memories of the holiday season involve being gathered in the kitchen or around the dinner table. So, from my family to yours, I wish you a Merry Christmas and a Happy New Year! 


Creamy Mashed Potatoes

Add cheer to your holiday with our rich and classic homemade eggnog. While many traditional eggnogs use raw eggs, this version is cooked to kill bad bacteria, not to mention make a smoother texture that’s primed for the addition of bourbon, rum, or whiskey. Serves 6. 


1/4 cup whiskey, or bourbon or rum, if desired
6 large egg yolks
2 cups whole milk
1/2 teaspoon ground nutmeg Salt
1/2 cup granulated sugar
1/4 teaspoon vanilla extract
1 cup heavy whipped cream


1. Combine egg yolks and sugar in a medium bowl and whisk until fluffy. Set aside. 

2. Heat whipping cream, milk, nutmeg and salt in a saucepan over medium heat and bring to a low simmer, stirring occasionally. Immediately remove from heat. 

3. Gradually add the milk mixture to the egg yolks, one spoonful at a time, whipping vigorously after each addition, until the egg yolks have been tempered. Once most of the milk has been added to the egg mixture, pour the rest in and transfer the eggnog back to the saucepan. 

4. Return saucepan to the stove and simmer over low heat, whisking constantly, until the mixture begins to thicken (1-2 minutes total). 

5. Strain the eggnog through a fine mesh sieve into a serving pitcher or bowl. Add the vanilla extract, cover the container with plastic wrap and refrigerate until chilled. 

6. If desired, a 1/4 cup of bourbon, rum or whiskey can be added to the eggnog before serving. Add more to taste. Serve over ice, with a garnish of ground nutmeg, cinnamon and fresh, seasonal herbs, if desired.