Our favorite deviled eggs: with salmon
caviar. Photo courtesy Red-Caviar.com.

Are you thinking about serving deviled eggs on New Year’s Eve?

Get past the classic recipe and go for flavored deviled eggs. Use different flavorings: Fresh dill, curry, infused tobiko roes and wasabi are popular choices. Just divide the mashed yolks mixture after you’ve added the binder (mayo, dijon, sour cream and salt), and mix different flavorings into the divided yolk batches.

But filling the eggs—even just one flavor—can be a devilish chore. Instead of struggling to spoon in the filling, do what caterers do and put the filling in a pastry bag—or you can use a Ziploc-type bag. Cut off a corner of the bag and simply squeeze the filling into the egg whites.

Now that you know the easy way to fill eggs, here are more favorite flavors to try: bacon (“bacon and eggs”), chopped chives, chutney, crab, crumbled blue cheese, jalapeño, kalamata olives, lemon herb and smoked salmon.

Stuffed eggs were a popular dish as far back as the Roman Empire.

There are many different recipes for stuffed eggs, but the term “deviled eggs” originated in 18th-century England. “Deviled” refers to the use of hot spices or condiments in a recipe—paprika, mustard, hot sauce, horseradish, chiles, etc.

While we’ve been eating favorite foods throughout the holiday season, some people don’t even have the basics, and go hungry. Please think of ending the year with a small donation—$5, $10 or more would be great—to this worthwhile endeavor.

Your contribution is especially important NOW, because financial planning firm Ameriprise Financial has made a $100,000 matching grant that will double the value of your gift. That means every $5 you give will help provide 20 bags of groceries!

While it’s a tight time for many of us, for too many desperate families in need, the food provided by Feeding America might be the only food they’ll have on the table. As you sit down to breakfast, lunch, or dinner today, think of those homes that have scant—or no—food.

By the way, December 31st is the biggest “giving” day of the year for Americans, because it’s the last day to make a tax-deductible charitable contribution. According to The New York Times (December 17, 2009), charities raised 22.5 times more money on December 31 than any other average day last year. The entire last week of the year is a great week for giving, with the average gift size being 57% larger than the weekly average during the prior 51 weeks.

Every $5 you donate provides 20 bags
of groceries for truly hungry people.
Image courtesy FeedingAmerica.org.

• Learn more about Feeding America and make a donation!
• Also check out GoodEarthCares.com. Good Earth plans to give 50% of its after-tax profits from sales of its tea and coffee, through February 28, 2010. You can purchase the products at Whole Foods Markets and other fine retailers. Anyone can vote for the top three charities that will receive the donations. 

We ring in the New Year with Champagne. But before the clock strikes midnight, we dazzle guests with flaming egg nog.

1. Make or buy the nog. If you purchase it, spice it up with 1-1/2 ounces of spiced rum per 4 ounces of nog.

2. Chill and pour into a martini glass if you don’t have traditional glass cups.

3. Grind fresh nutmeg to garnish. (Check out these nutmeg tips.)

4. The key to flaming is using 150-proof rum (different from the spiced rum, or the 80-proof rum most people have in the house). Float half an ounce of this high-proof rum on top of the nog. Ignite the drink in front of the guest, using a long wooden fireplace match. It’s holiday magic!

5. If you don’t want to ignite the drinks, skip Step 4 and serv.

We love both Grey Goose La Poire pear-flavored vodka and Domaine de Canton ginger liqueur. They’ve been combined into one special cocktail with perfect holiday flavors that bring Ginger Joy to good (adult) girls and boys.

Domaine de Canton ginger liqueur is a stunning complement to Grey Goose La Poire, and the gorgeous bottle makes it a terrific gift.

In fact, if you need a gift to bring to a New Year’s Eve party, bring a bottle of each along with this recipe!

• Get the Ginger Joy cocktail recipe.
• Read our review of Domaine de Canton ginger liqueur.
• Find more cocktail recipes in our Cocktails & Spirits Section.

Joy to the world: This Ginger Joy
cocktail is delicious! Photo courtesy
Grey Goose.

It’s a perfect weekend to snuggle up
with homemade hot chocolate. Photo
courtesy Recchiuti Confections.

Here’s the scoop: Some of these top-tier products are simply chopped up bits of fine chocolate. You can make your own for far less money by chopping up a good chocolate bar. Just:

1. Combine 1 ounce (3 tablespoons) of chopped chocolate with 1 ounce of whole milk in mug.
2. Microwave for 30 seconds and whisk thoroughly to blend.
3. Add another 6 ounces of milk, stir, and heat for 60 seconds.

You can use any chocolate: dark, milk or white, including flavored bars (or add a dash of cinnamon, anise, nutmeg, and chili powder for “Aztec” hot chocolate using a plain chocolate bar).

• You can use chocolate morsels, but the key is, the finer the chocolate, the more delicious the drink.
• For a richer beverage, don’t use cream: The secret is to add a tablespoon of sweet butter to the milk before you heat it.

• Don’t try to make luxury hot chocolate with 2% or fat-free milk: The purpose is to enjoy a sumptuous beverage. If you’re cutting back, have a smaller portion—a demitasse cup. Or, use a luxury sugar-free mix with whole milk.

Read our reviews of the best diet and regular cocoa and hot chocolate.