Have you ever known of an annual party that simply outdoes all the others? The one party that you hope you have off of work, can find a babysitter for or have nothing else going on so that you can attend? For me and a lot of my friends, young and old that grew up locally, this is the holiday version of that party. Amazing food, tradition and fantastic local people that make Park City just that much richer, and homemade eggnog that’s so delicious you’d be surprised it’s not pancake batter. I am so lucky to have known this family for most of my life, and it’s just a bonus that from generation to generation, this wonderful family’s deep-rooted annual get-together is still occurring to this day.
Originally born in Palo Alto, Calif., Rhonda Sideris came to Park City back in the ’70s. Aside from formerly renting the kitchen of Red Banjo Pizza for a short time, where she provided some of Park City’s best lunches, opening Rockin’ Rhonda’s Hard Rock Cafe on Main Street, and eventually founding one of the most successful Property Management Companies in Park City, Sideris and her family have truly made their love mark on this town and she has been charming her loved ones with her father’s annual Eggnog Party every year, ever since. Her father, Bernie Cannard, was the true originator of the famous holiday pow-wow, which was started in the ’50s. The most infamous dish of the party is always Bernie’s homemade eggnog, but aside from that, there are many other dishes that have become staples around the table, and for good reason. With a strong Greek heritage as well as being a former executive chef, on top of all else, Sideris just so happens to be an incredible cook.
Back in the day, before Bernie became the youngest fire chief in Santa Fe Springs, he spent his days crabbing in Oregon. To honor this, there is always a crab dish on the table. In addition to crab, guests can usually find meatballs, spanakopita and beet dip being served, with a majority of the rest of the dishes changing each year. The spread is always delicious and special, creating the perfect place for amazing people to gather.
Now remember how I said the eggnog is like drinking pancake batter? I take it back, that doesn’t even come close to doing it justice. It’s so much better than that. It’s thick, but light, fluffy and warming all at the same time. Rhonda was nice enough to share Bernie’s famous recipe with Dishing, and it’s definitely worth a try for your holiday party, alcoholic or non-alcoholic! Completely up to you.
Ingredients
- 12 eggs separated
- 1 cup sugar
- 2 cups bourbon, rum, brandy or combo
- 1 quart milk (or 50 percent milk, 50 percent half and half)
- 2 teaspoons vanilla extract
- 1 quart heavy cream
- Nutmeg for garnish
Instructions
- Beat egg yolks until light in color.
- Add sugar and continue to beat until well blended and sugar is dissolved.
- Stir in milk and vanilla.
- Chill for several hours or overnight.
- Beat egg whites until stiff but not dry and whip the heavy cream separately.
- Fold whites and whipped cream into yolks leaving some of the thickness of the whipped cream on top.
- Chill and serve.
- Garnish/sprinkle with nutmeg.
Enjoy!
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Such a great article! Rhonda makes the best food. Can’t wait to go to the party next year!