Happy holidays! It is a great time of year right now and celebrating the holidays is always fun. But what happens if one of your parents is Catholic and the other Jewish? What if you have friends who celebrate a different holiday than you? How do you throw a party that will please all your guests? We spoke with Kelven Book of the absolutely amazing New York City-based catering company, Canard Inc. for some suggestions. Throw an epic Chrismukkah party!
First off, how to decorate. Combine Christmas colors – red and green – with Hanukkah colors – blue and white – easy! If you have a Christmas tree or wreath, try decorating it with blue, white, and silver ornaments or put green and red candles in your menorah.
Once you’ve got your decor taken care of, it’s time to address one of the most important aspects of any party: the food. Make sure to serve delicacies from both holidays, such as a Christmas goose, cranberry sauce, latkes, and matzoh ball soup. Dessert can be a breeze with homemade cookies. Cut them into fun Christmas and Hanukkah shapes and decorate them accordingly. You can even serve them on festive holiday platters.
Now onto the big kahuna – drinks. Everybody loves a good cocktail, so it’s important to be prepared. You can do fun twists on classic cocktails, like making blue cosmos garnished with a candy cane, or a red cosmo with blue ice cubes. The possibilities are endless. Canard Inc. provided us with a no-fail eggnog cocktail, that will please guests of either religion.
While this is not a kosher drink, the use of Madeira rather than the traditional rum or bourbon is a play on the idea of kosher wine that is mevushal, cooked or boiled, since this is the basic idea of Madeira wines. The use of rose water or fleur d’range, orange water, is a nice reference to the cuisine of the Middle East.
3 pints of milk
2 cups of superfine or confectioner’s sugar
1 pint of cream
3 cups of Madeira
3 tablespoons of rose water or fleur d’range
Separate the egg whites and yolks into 2 different bowls. Beat the yolks with the sugar until the mixture is thick and slowly stir in the Madeira, the rose water, the milk, and the cream. Place the mixture in the refrigerator until well chilled. Just before serving, beat the egg whites until stiff. Transfer the egg-yolk mixture to a chilled punch bowl and carefully fold in the whites without beating or stirring. Grate the nutmeg over the eggnog. Do not put any ice into the punch bowl. Makes about 28 servings.