Merry Christmas, Happy Chanukah and Health and Happiness in the New Year. May all your fondest wishes come true in 2004. Here is a recipe for eggnog from yesterday's N. Y. Times Eggnog, adapted from "The All New All Purpose Joy Of Cooking" 6 fresh egg yolks l cup confectioner's sugar 2 cups good quality Bourbon l cup cream 1 1/2 cups milk 6 fresh egg whites Pinch of sea salt 1 nutmeg 1. In an electric mixer or by hand, whisk together egg yolks and 3/4 cup confectioner's sugar until light, dense and mixture forms a ribbon trail when whisk is lifted. While whisking, very slowly add l cup of bourbon. Cover the mixture and refrigerate for one hour. 2. Whisk in remaining bourbon, then beat in cream and milk. Add 1/2 cup more milk if it is too thick. In another bowl, whisk egg whites with a pinch of salt, until fluffy. Slowly add remaining confectioner's sugar while whisking; keep whisking until whites are shiny and hold firm but not stiff peaks. Fold egg whites into egg yolk mixture. 3. To serve, ladle eggnog into small cups - demitasse cups would work well - making sure to get some foam on each. Grate a little nutmeg on top of each. Yield: 8 servings Cheers!