Recipe: Burgundy - re: eggnog

This is the most I could find @ the tip of my fingers.
(and you may have this info already)

Holiday brunches: make an eggnog "smoothie" by processing a
cup of your favorite fruit with a cup of eggnog in a blender
until smooth or make an eggnog "fizz" by putting 3 ice cubes
in a tall glass, filling it halfway with eggnog, & topping
off with soda water. Stir gently

Don't throw out leftover eggnog. Freeze it in 1 C portions
in small freezer bags for up to 6 months. Thaw in refrigerator
overnite & use in sauces, quick breads, puddings, cakes & pies.

Lighten the calorie & cholesterol count of homemade eggnog by
making it with nonfat evaporated milk & egg whites instead of
whole milk (or cream) & whole eggs. Use 2 egg whites for each
whole egg called for in the recipe.

Make homemade eggnog lighter by separating the eggs, beating
the whites until stiff & folding them into the eggnog mixture
just before serving.

(Thanks to Sharon Tyler Herbt's Tiptionary)

Eggnog Mousse With Scarlet Sauce (Xmas Memories CkBk for Mystic
Seaport)

Eggnog Mousse

2 envelopes unflavored gelatin
1/2 C cold water
1 qt prepared eggnog
1/4 tsp nutmeg
2 T. rum
16-18 double ladyfingers, split
1 C walnuts, chopped

Mousse Preparation:

In a small saucepan, soften the gelatin in 1/2 C cold water.
Meanwhile, line the bottom of 8-in. springform pan with lady-
fingers cut to fit; stand others around the sides. Sprinkle
liberally with rum.

Add 1 C eggnog to saucepan with softened gelatin: heat until
gelatin is dissolved. Remove from heat. Add remaining eggnog,
nutmeg, & rum. Chill.

When eggnog is partially set, beat with beater or electric
mixer until light & fluffy. Add nuts. Pour into springform
pan; refrigerate until set. Unmold; serve w/sauce.

Scarlet Sauce (Must be made ahead)

1 10 oz. pkg frozen raspberries in syrup
1/2 C currant jelly
2 tsp cornstarch
1 T cold water

Sauce preparation:

Heat raspberries until soft. Press through a sieve to remove
seeds. Add jelly to strained berries; heat to dissolve. Add
cornstarch mixed with water; cook until thick & clear.