The Boys Club Preview: Eggnog

I'm in denial that November has ended.  Where did it go?  What did I do?  Did Thanksgiving actually happen?  It all feels like one big blur!  And now here we are... December.  I'm hoping things slow down a bit this month, but somehow I don't think that's going to happen.

Hanukkah is coming up this week.  I haven't lit candles in a number of years, but I certainly enjoy some of the traditions... making latkes (if you're looking for a fun spin, try these leek fritters), spinning dreidels, singing songs.

But, as a kid, as I watched my friends in school run around wearing Santa hats and eating candy canes... well, I was a bit jealous that they got to celebrate Christmas.  I wanted a tree packed with enormous presents wrapped in bows.  I wanted to see a large man make his way down our (nonexistent) chimney (ok, now that I'm reading that, it sounds kind of creepy)...  I wanted to sip on eggnog next to a roaring fire.

I may not have gotten to do all that as a kid, but, thankfully, because of The Boys Club, I got to make my first batch of eggnog (and it's probably even better since I can put booze in it)!  So, go on over to the site to get the recipe (because homemade is really the way to go) and read a bit more about the history of eggnog.

Sweet and Spicy Candied Nuts

I do my best not to stress out... I really do.  I plan ahead, tell myself to keep calm... I'll even sip on some wine to take my mind off of things.  But hosting a party, no matter how small, makes me freak a little.

It doesn't help that this is the season for holding and attending parties... actually, it's out of control how many we have.  There was "Friendsgiving," followed by Thanksgiving... then a Day After Thanksgiving brunch, and a "Leftoversgiving" party (I'm so thankful I don't eat meat because I'd be really tired of turkey at this point).  Now we're gearing up for Chanukah and Christmas parties... which will bring us to New Year's.  I'm exhausted thinking about it.

In preparing for this busy holiday season, it's important to have a list of recipes that are easy to make for a party.  Since whipping up these sweet and spicy candied nuts a few weeks ago, I knew I wanted to share it with all of you.  It really doesn't get much easier than this and people go nuts over them (oh dear.. I can't believe I just typed that.)

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Sweet and Spicy Candied Nuts

Ingredients 

3 cups unsalted nuts, a combination of pecans, walnuts, and/or cashews

1 large egg white

1/4 cup sugar

1 tablespoon cinnamon

1/2 tablespoon cumin

1 teaspoon cayenne

1/4 teaspoon Kosher salt 

Directions

1. Preheat oven to 275 degrees.  Line a baking pan with aluminum foil.

2. In a mixing bowl, whisk the egg white and a splash of water until it is foamy.

3. Add nuts, sugar, spices and salt to the bowl and toss to combine with egg.

4. Pour mixture onto the lined baking pan and, using a spoon, evenly spread out.

5. Bake in the oven for 30 minutes.

6. Remove from oven and toss to break up nuts.  If they are still wet, bake for an additional 10-15 minutes until dry.

7. Take the pan out and let cool before serving.

Tags: Appetizers, Gluten-free

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Silent Sunday: Roslindale (Boston, MA)

When I ventured off to Roslindale, one of Boston's many neighborhoods, for a project I was recently worked on for AirBNB.com, I went out with no expectations.  The research I did prior to the shoot was minimal... I figured that I'd find some spots along the way to take pictures of, but never did I imagine to find a thriving town, one filled with food, arts, and parks.  I loved the murals that lined the town's walls and was struck by the number of restaurants, bakeries, and gourmet food shops.  The farmer's market I came across was an added bonus.  And I can't forget to mention the Arnold Arboretum, a beautiful reservation that's part of Boston's Emerald Necklace.

Silent Sunday: Tatte Bakery - Cambridge

About a year ago, Tzurit, the owner of Tatte Bakery in Brookline, popped up on my Twitter feed and we started chatting.  Our lengthy conversation soon turned to the topic of photography and she expressed interest in having me come in to photograph the opening of her upcoming shop in Cambridge.  Jump five months and the second Tatte Bakery opened to much acclaim.  I was there for the opening to get some shots, which I'm sharing with all of you today.

Tatte Bakery and Cafe

318 Third Street

Cambridge, MA

617.354.4200

Also, I wanted to announce the winner of the Smitten Kitchen Cookbook giveaway!  Congrats to Stacey!

Hot Apple Toddy

It started last year: as Eric and I spent hour after hour on the couch under blankets, indulging in Downton Abbey marathons, we learned about the joys of hot toddies. Being somewhat frugal individuals (with certain things, at least) and having a relatively high tolerance for chilly temps, we decided that instead of warming ourselves with our central heating system, we'd instead sip on bourbon laced libations.  A good plan, don't you think?

A pot of tea would last us an evening... refilling in between episodes, dousing our mugs with bourbon, spoonfuls of honey and a squeeze of lemon.  Even as the snow lined our sidewalks and icicles formed from the tops of buildings, being there with our toddies, curled up next to my husband and dog, made me forget about all of that.

Needless to say, we're pretty happy to welcome the return of hot toddy season.  And when I was recently asked by the fine folks at Harry and David to partner with them for a blog post featuring this recipe by Chef Eric Greenspan for a Hot Apple Toddy using their succulent Honey Crisp Apples (which was created for their Seasonal Chef Program, featuring seasonally inspired recipes that showcase Harry & David’s fruit)... well, there was no way I was going to refuse.  Despite my love for hot toddies, though, I must admit that I was a bit skeptical at first... only 2 ounces of apple juice in each cup?  That didn't seem like a whole lot (especially compared to the portions we work with in our house).  Then I saw that there was a hearty dose of Laird's Applejack liquor... and I knew this would hit the spot.

For those who haven't had a hot toddy before, just beware that it will make you a little drowsy. One will certainly relax you... two, and you'll be sleeping like a baby.

I'm sure you will all enjoy this recipe from Chef Greenspan... to get the latest recipes from the Harry and David Seasonal Chef Program, follow H&D on Facebook.

Hot Apple Toddy

Yield: 4 servings

Ingredients

Juice of 18 Harry & David Honey Crisp Apples (about 8 oz)

1 C. Laird’s Applejack, or a comparable apple brandy

1 cinnamon stick

1 clove

1⁄2 cup of honey

1 lemon

1⁄2 cup fine loose-leaf green tea

Directions

1. Add the Harry & David Honey Crisp Apple juice, cinnamon, clove, and tea to a small saucepot and heat until simmering. Remove from heat and allow to steep for 10 minutes. Strain and return to heat until just boiling.

2. In separate coffee mugs, add 2 oz. Applejack, 1/8 cup of honey, a squeeze of 1⁄4 lemon. Slowly pour in 1 1⁄2 oz. hotapple tea, mix and serve.

Disclosure:  Harry & David has provided me with monetary compensation for this post.  All opinions in this post about Harry and David's products and this recipe are my own. 

Silent Sunday: The South End - Boston

Over the past few months, I've been sent to the South End for a variety of projects.  My job for these shoots was to go out and capture the essence of the South End... and seeing how much culture the area encapsulates, it wasn't hard to find subjects to photograph.

Featured in this post (in order of appearance):

Polka Dog Bakery

Picco

Sienna Farms - South End

Coppa

Formaggio Kitchen

Flour Bakery 

Leek Fritters and a Smitten Kitchen Cookbook Giveaway

May 2009. It's a month before our wedding and I'm struggling to figure out what to serve to our vegan guests.  The current menu is full of decadent carnivorous dishes: lobster and clams, bacon wrapped scallops and miniature crab cakes.  A platter of grilled veggies for our vegan friends feels like a cop out... so I gather every resource I have (cookbooks, magazines, blogs) and scour each for ideas.  After hours of searching, I come up empty.

Desperate, I send an e-mail to a blogger whose site I've been reading for a while.  Her recipes have always been delightful and I think, "Heck, maybe she has some ideas".  Within an hour, a response flutters into my mailbox... and it's loaded with suggestions. We go back and forth a bit, and, soon, she has guided me to a recipe for bulgar salad stuffed peppers (which, ultimately, gets raves from our guests).  If I hadn't felt a bond to her already, this sure solidified things.

I'm not sure if Deb remembers this interaction (I have no doubt that she gets a number of inquiries each day), but it's one that I will never forget.  I had the pleasure of meeting her in person in July at the Big Summer Potluck and we got to have some nice little chats over the course of the weekend.

Like most home cooks, I've been anticipating the release of her book for quite some time (how long has it been? It feels like she announced it eons ago).  Well folks... The Smitten Kitchen Cookbook is finally here and it is just as magnificent as you would expect from something created by Deb.  As soon as it arrived the other night, I marked the pages of every recipe I want to make (ok... maybe not every, because my copy would be full of Post It notes).  I am a sucker for rugelach, so I can't wait to dig into her Chocolate Raspberry Rugelach.  And the Vermouth Mussels with Oven Fries is totally calling my name.  I know Eric won't mind if I spend the next few months cooking all of these.  Right, Eric?

Since I have no patience, I immediately got to work and whipped up these leek fritters. They're served with a garlic and lemon sour cream sauce that is just magical.  After I took pictures, I promptly devoured them (making me feel slightly guilty).  They were wonderful and I'm planning on adding them to my Thanksgiving menu.

Ok... so, now that I've gone on and on, here's some fun news:  The publishers of the book have very generously provided a copy for me to giveaway!  Yup! That's right!  You could have your very own copy of The Smitten Kitchen Cookbook (you can also purchase it, of course, though I know it's always fun to win things). Oh, and since I'll hopefully be seeing Deb when she comes to Boston, I will try to get it signed too.

Unlike most giveaways I do here, I'm going to open this up to everyone (not just US/Canadian residents)! Woo hoo!

TO ENTER: Leave a comment on this post

For additional entries: share on Pinterest, Twitter, and/or Facebook and leave a comment telling us you've done each one.

Official Rules: This is a worldwide giveaway.  No purchase necessary.   Giveaway will end on November 16th 2012 at 12:00 pm EST. One winner with a valid entry will be selected at random using random.org. The winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected. 

Leek Fritters

(adapted from Deb Perelman's The Smitten Kitchen Cookbook)

yields approximately 10, 2 1/2 inch round fritters.

Ingredients for the Pancakes

4 large leeks, pale green and white parts only

2 scallions, trimmed, halved lengthwise and thinly sliced

1/4 cup all-purpose flour

1 teaspoon baking powder

Freshly ground black pepper

1/2 teaspoon powdered ginger

Pinch of cayenne

1 egg

2 tablespoons olive oil or vegetable oil, for frying

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Ingredients for the Lemon and Garlic Sour Cream

1/2 cup sour cream

1 garlic clove, minced

1 tablespoon freshly squeezed lemon juice

Pinch freshly grated lemon zest

Salt

Directions

1.  Fill a bowl with cold water.  Cut the leeks in half lengthwise and plunge them in the water, fanning the layers to get rid of any grit.  Once they are clean, cut crosswise into 1/4-inch strips.

2.  Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened but not limp.  

3. While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, ginger, and cayenne.

4.  Drain the leeks and dry in a towel or cheesecloth.  Make sure to get rid of as much water as possible.

5.  Transfer the leeks to a large mixing bowl and add scallions.  Add the flour mixture to the leeks and toss to coat.  Add the egg and stir until it is incorporated with the mixture.

6.  Line a baking sheet with aluminum foil and place in the oven.  Heat the oven to 200 degrees.

7.  In a large skillet, heat the oil over medium heat until it begins to shimmer.  Scoop heaping tablespoons of the batter into the skillet (I made 3 fritters at a time).  Using a spatula, gently flatten the fritter. Cook for approximately 3 minutes, or until it is golden brown.  If they are cooking too quickly, lower the heat.  Flip fritters and cook until the other side is golden.  Drain on paper towels and transfer to oven.

8. Repeat with remaining batter.

9. While they are in the oven, make the sour cream by whisking together all the ingredients and seasoning with a little salt.

10. Serve fritters immediately and top with a dollop of sour cream and a little additional lemon zest.

 

The Sazerac Cocktail

Like food, every cocktail has a story behind it.  There are obviously the personal connections that one has to a drink.  For me, I'll always think of warm summer afternoons when I'm sipping a gin and tonic.  Steaming mugs of hot toddies go hand in hand with Downton Abbey marathons. And champagne... well, I will never forget our meal at The French Laundry and the marriage of bubbly with the briny poached oysters and tapioca "pearls" in custard.

I started this blog because I feel that there is so much to learn from cooking and food.  Beyond these experiences, however, are the historical tales that go along with each dish.  Do some research into your favorite food, and you'll surely be able to uncover an elaborate story.

And the same goes for alcoholic libations.  For my latest piece for The Boys' Club, the cocktail blog that I started with a wonderfully talented bunch of male bloggers, I begin a new series focusing on the history of cocktails.  This month's feature is on the much beloved Sazerac, a drink that has a much deeper (and more convoluted) story than I expected.  Head on over to The Boys Club to read all about the Sazerac.

Moroccan Carrot Dip + Hurricane Sandy Relief Efforts

This has been an odd week. Each day seems to have merged into one big blob. Maybe it's due to the way it started off... with a storm that ravaged the state where I grew up and a city for which I hold much affection for.   My parents and sister and her family are safe, though they're stuck without electricity until next week (not to mention a very large tree that is leaning precariously towards their house).  But there are others who weren't as lucky... so many people lost their homes and possessions.  And there are neighborhoods that will need to be completely rebuilt.  It's devastating to watch.

One thing I realized I can do is reach out to you, my dear readers, and ask you to donate some money (even $5) to one of the amazing organizations out there who have been helping during this crisis.  The largest is the Red Cross and here is the direct link to donate to them, but there are plenty of other groups who need the money as well.  Again, even a small donation helps.  I also recommend reading this article from the Huffington Post on Tips for Donating Smartly as well as this page on the FEMA website.

Lastly, my friend Jenn Oliver at Jenn Cuisine is hosting a food blogger event to get the word out about donating.  Check out her post: Food Bloggers Support for Sandy

So... yeah, I haven't even talked about this Moroccan Carrot Dip.  My darling friend Mandy (who is also a fabulous cook) brought it to our Friendsgiving dinner last year and I was blown away by its brilliant flavors.  I felt like this was a good dish to make... the color alone will lift your spirits a bit.

Moroccan Carrot Dip

(adapted very slightly from the recipe by America's Test Kitchen via The New York Times)

Note: For the dip to have a brilliant orange color and clean flavor, it is important to avoid browning the carrots when cooking them in Step 1.

Ingredients

3 tablespoons extra-virgin olive oil 2 pounds carrots (about 12), peeled and sliced ¼ inch thick Salt Pepper 2 garlic cloves, minced 3/4 teaspoon ground coriander 3/4 teaspoon ground cumin 3/4 teaspoon ground ginger 1/8 teaspoon chili powder 1/8 teaspoon ground cinnamon 1/3 cup water 1 tablespoon white wine vinegar 1 tablespoon minced fresh parsley or cilantro

Directions

1. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and 1/2 teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.

2. Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste, and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.

Yield: Makes about 2 1/2 cups.