My Week in Food
Like most of you, these past weeks have been all about the holidays, starting with a big batch of Alice Waters’ Chocolate Crinkle Cookies from The Art of Simple Food. This recipe is just one more reason to love Alice.
On the subject of cookies, it’s not Christmas around here without a big batch of gingerbread. My tried and true favorite is from the New York Times circa about 1995; I’ve never found a better recipe since. You can check it out here if you’re still in baking mode or hang on to it until the holidays roll around next year.
Cookies by day, bubbly by night. This little set up was inside the Williams-Sonoma test kitchen when they invited some of us food writers on over for a sneak peek and some holiday cheer in their new digs. Both food and space were amazing, as you would expect.
We were thrilled to take part in a friend’s Hanukkah celebration this year… a first for our family. Um, brisket and latkes and applesauce with a jelly donut chaser? I think at least one of my children left the party ready to convert.
Another important December celebration in our house involves a certain birthday girl. Took a page from the cover of Joy the Baker’s latest cookbook to doll up a very simple chocolate cake.
And then suddenly it was Christmas Day, which we always always always start with brunch featuring Mr. Mom’s Kitchen’s famous Mexican eggs. The recipe is tippy top secret, but stay tuned and one day, I promise, I will share it.
We hosted Christmas dinner this year, so decided to do up pretty little menus. My elves were handy for this.
We splurged on ingredients for supper, but saved on flowers by giving a couple of bunches from Trader Joe’s the “Martha Stewart” treatment.
Finished the meal with caramelized pineapple, which I cut up and served with a scoop of vanilla ice cream. It’s from the new Dorie Greenspan book, but lucky for you, the recipe appeared recently here.
I had a big distraction, though, in the form of this big, beautiful new cookbook, which arrived under the tree. This is going to keep me busy for a very long time.
Now I’m looking towards the 31st and mulling over some of the recipes Kara Lydon culled for the rest of us for New Year’s cocktails and canapes, starting with this Vanilla Dark and Stormy.
Or I may fall back on an old favorite, which I like to call the Pretty In Pink.
I’m not quite ready to think about 2015 yet, but if you are, I appreciate this realistic approach the folks over at Cooking Light wrote about Resolution Back-Up Plans.
How was your Week in Food?