One kind word can warm three winter months. – Japanese proverb
The winter solstice arrives at 10:30 on Wednesday night. Here in Colorado it feels like winter has just begun, but starting Thursday the days will begin to grow longer — almost imperceptibly at first, but longer. The seasons play with our perceptions, leaving us a bit pessimistic just when we should be most optimistic. It’s a good time to snuggle up and enjoy the gathering of family and friends.
Holidays are not just sweet, they are warm and savory too.
We have an ancient New York Times Magazine recipe for Croustillants – little guyere and parmesan cookies to munch with your before-dinner drink or a glass of wine. We can’t find the NYT version online, but we wanted them to get the credit. These seem to taste even better if olives are in the immediate vicinity.
½ cup grated Parmesan 6 tbs unsalted butter
1 cup (155 g) all-purpose flour
pinch of cayenne pepper
2-3 tbs chopped chives
coarse sea salt
For a couple of winters, cauliflower florets tossed in olive oil and a little sea salt and roasted in a hot oven have been one of our crowd’s preferred after-skiing/before-dinner snack. But we especially like the addition of green olives and pine nuts in this Food and Wine recipe. The cookbook from Eleven Madison Park has a sous-vide cauliflower recipe that is topped with “cauliflower caviar” – so cool.
Thank you to Mark Bittman for his brilliant Holiday Finger-Food Combination Generator .
This fresh and cheerful Salmon Gravlax in a Martini Glass thought comes from A Communal Table.