Christmas Delicacies

Basic Wassail Bowl

1 gallon apple cider
4 cinnamon sticks
1 1/2 t. whole allspice or several hearty shakes of powdered allspice
1 t. whole cloves
1/2 t. grated or powdered nutmeg
1 large orange, thinly sliced
1 lemon, thinly sliced Sugar, to taste

Optional: Rum, brandy, mead or the ends of all those dusty bottles lurking in the liquor cabinet (do skip the peppermint Schnapps), to taste of course

Combine cider with spices and fruit slices and heat over a low flame until warm and steamy. Simmer gently for 1 hour or more. The longer you simmer it, the spicier the brew. Add sugar to taste. Strain the mixture through a sieve, although purists may prefer to imbibe their wassail chunk-style.

When ready to serve, remove from heat and add spirits. Serve hot. If you are using a Crock Pot to keep the wassail hot, use the low setting to prevent alcohol from evaporating.

Eggnog

12 egg yolks
1 lb. confectioner's sugar
4 or more cups dark rum, brandy, bourbon or rye
2 quarts whipping cream
8 to 12 egg whites
fresh nutmeg

Beat the egg yolks until they are light in colour. Gradually beat in the confectioner's sugar. Add 2 cups of liquor (or combination of liquors) very slowly, beating constantly. (Note: Any of these liquors can form the basic ingredient of the nog or may be combined to taste.)

Let the mixture stand covered for 1 hour to dispel the "eggy" taste. Add, beating constantly, 2 or more cups of liquor and whipping cream. Refrigerate for 3 hours. Beat the egg whites until stiff but not dry. Fold them lightly into the other ingredients. Serve the eggnog sprinkled with fresh nutmeg.

Makes about 1 dozen servings.