Fall Bucket List

Fall is in full swing here in Jersey/NYC and this California girl is not ready at all. The seasons changed so swiftly here. One day it felt like summer, the next I was needing a sweater and boots! Having grown up in Southern California, I'm not accustomed to true seasons, and the change between them is typically slow and subtle. Suffice to say, the sudden cold snap caught me off guard. I am not yet enjoying the frosty morning and evening walks with the dogs where we are all shivering, and yet as cold as it feels to me right now, I know that it's going to get a lot colder—and I also know that I don't really know what I'm in for!

Nevertheless, I'm not ready to hibernate for the winter and I've heard New York is really beautiful in the fall. So in addition to getting a new pair of boots (I'd love these classics) and a warmer, East Coast-appropriate coat (this one with a fur-trimmed hood caught my eye), here's a list of activities I'd like to accomplish this autumn season:

Go apple picking. I've never been and now we're living in a region where it is possible! We're just an hour-long drive from Wilkens Farm and Masker Orchards.

Indulge in fall flavors. Give acorn squash another try with this apple, cranberry and sausage stuffed recipe that should make the hubby happy. Bake the apple tart I wanted to make last fall. Put an autumnal spin on one of our favorite dinners with butternut squash risotto. And on an especially chilly evening, whip up a batch of mulled apple cider, spiked for extra warmth.

Experience Broadway and the ballet. I don't have a specific Broadway show in mind (recommendations welcome!) but I would love to see the New York City Ballet's production of The Nutcracker.

Wine tasting in the North Fork of Long Island. One of G and I's favorite weekend pastimes in San Diego was wine tasting in Temecula, so I'd love to explore a few East Coast wineries. Apparently, Long Island Wine Country is the place to go (in particular, Shinn Estate, Bedell Cellars and Croteaux Vineyards) and it turns out that merlot, the hubby's favorite varietal, is the signature grape of the region. (For a closer-to-home wine tasting option, we could also check out Brooklyn Winery and Red Hook Winery.)

Bundle up and go ice skating. NYC has many rinks to choose from, and while I'd love to spin around the ice rink at Rockefeller Center, the long lines may lead us to the Winter Village at Bryant Park (bonus: shops!) or Prospect Park in Brooklyn.

Attend the Christmas Tree Lighting at Rockefeller Center. Or, at the very least, visit and snap lots of photos while the famous giant tree is on view this holiday season. 

_______________

There are a few things we didn't get to on our summer bucket list that we could still aim to do now, including visiting Brooklyn Bridge Park (and the bridge itself) and checking out the Brooklyn Flea's indoor winter market. There is so much to see and do in NYC and we might not be able to do it all, but we are going to have fun trying! What's on your fall bucket list? 

(New York Autumn Art Print 

by Rifle Paper Co.)

FRI-YAY

Hey there, Friday! Wow, this week went quick. And unfortunately, I'm looking back and feeling like I wasn't all that productive. I had a modest to-do list I wanted to get through—go to the pet store, go to the drug store, go to Target, work on my anniversary gift for G—and yet motivation eluded me the past few days. Monday I had a nice, long phone date with a dear friend. Tuesday was mostly spent voraciously reading a new book. (I won't go into too much detail, but related to this post.) On Wednesday, the hubs and I logged many, many hours looking at rental listings after hearing back from our realtor, and we may have settled on a place; though I'm a bit nervous about it since it means compromising on one of our key must-haves. Yesterday I begun planning a little going-away party for us and then did what seemed like an unending pile of dishes before getting ready for a night out with my love. We went to The Dali Museum (more on that later) and then our fave Italian eatery in downtown St. Pete. And today I woke up early to take my fur baby to the vet, to finally get snipped. He's in recovery and the doc said he did well; we'll pick him up tomorrow morning but I am missing that fluff ball sitting on the couch next to me while I online window shop for home decor (and pin my faves)! So. Even though I didn't make a dent in my to-do list, it wasn't all that bad of a week after all. And Friday isn't over yet, so there's still time to be productive, right? Another to-do: going to the grocery store and figuring out a healthy dinner (since we had creamy pastas and the most decadent chocolate marsala cake last night). I'm thinking of making a fresh, colorful salad like this (without the  bacon, and farro instead of barley since we have it) or maybe sweet potato and black bean burritos. All I got to do is... go to the damn store.

Wishing you a happy weekend! Productive or restful, whichever you like.

(calligraphy image by me)

Sip & Savor : Inspiration for a Cinco de Mayo Fiesta

Happy Cinco de Mayo! While today is not really about eating great Mexican food and drinking too many margaritas, that is what the holiday has become to non-Mexican Americans, like me. One should know the history of the day, but, I have to say, there's nothing wrong with celebrating Mexico's vibrant culture and delicious cuisine. Growing up in Southern California, Mexican food was part of my family's regular dinner rotation and there are many truly great Mexican restaurants to choose from, especially in San Diego. 

Finding authentic Mexican eats in Florida is a bit more difficult, but Red Mesa Cantina is one solid option in downtown St. Pete. (Get the mofongo and fried sweet plantains. Yum.) More recently, after a shopping trip at Ikea in Tampa, we cruised over to Channelside Bay Plaza to try out Hablo Taco. It definitely has a touristy vibe, but the food and drinks were good. The hubs and I followed the restaurant's advice, written in the menu and on the walls ("Don't drink the water. The tequila is much better.") and quenched our thirst with frozen margaritas, both twists on the classic: the Sangria-Rita for me (stumbled upon this recipe for a similar sweet slushy concoction) and the Corona-Rita for him. Served in giant goblets, one was enough.

Never a man to pass up pulled pork, G ordered the Pork al Pastor tacos, which are topped with a pineapple salsa, cilantro and salsa fresco and served in Hablo Taco's signature puffy shells. In the mood for something different, I went with the Grilled Avocado plate. Two creamy avocado halves were char-grilled and then covered with perfectly seasoned ground beef, habanero salsa and sour cream, and drizzled with ranchero sauce. (I skipped the queso fresco.) Served with a side of Mexican rice and chips, it was a hearty and satisfying meal.

The grilled avocado is a dish that could easily be replicated at home. Tonight, even! I'd love to try this recipe for grilled avocado with charred red onion and scallions. You could top or stuff it with just about anything—meat, veggies, salsa. It's an easy and versatile dish that is a bit more interesting than your typical Cinco de Mayo guacamole. Now, granted, we don't have a barbecue but I'm thinking it could still be tasty (if less smoky) on an indoor grill pan.

The hubs recently made Hawaiian-inspired teriyaki pulled pork tacos at home (I told you he loves pulled pork!) but this recipe for Tacos al Pastor is a closer dupe to what he had at Hablo Taco. Sweet and spicy.

I'm not sure what our plans are tonight, but if we decide to stay in we're sure to turn to our favorite Assouline cocktail books to whip up some homemade margaritas. If you're in need of a little libation inspiration, check out the two recipes below.

Margarita

Recipe from Vintage Cocktails

Ingredients

2 oz. Don Julio 100% Blue Agave Blanco Tequila

1 oz. Cointreau (or Grand Marnier)

3/4 oz. fresh lime juice

1/2 oz. of simple syrup (if you like a sweeter margarita)

For garnish: Coarse salt and lime wedge

Directions

Combine first three ingredients in a mixing glass with ice. Shake well and strain into a chilled cocktail glass. 

To salt the rim (optional): Frost the edge of the cocktail glass by rubbing a lime wedge on the outside rim of the glass, then dipping it into a saucer of coarse salt. 

Tommy's Margarita
Recipe from Celebrity Cocktails

Ingredients

2 oz. Don Julio Reposado Tequila

1 oz. agave nectar

1 oz. fresh lime juice

For garnish: Fresh lime wedge and salt

Directions

Place first three ingredients into a mixing tin, add large ice and shake vigorously. Double strain into a glass over fresh ice, garnish and serve.

To salt the rim (optional): Rub lime wedge on the outside rim of cocktail glass, then dip into a dish of salt.

Finally, a bit of margarita history, courtesy Celebrity Cocktails:

There are many legends about who invented the Margarita Cocktail. Many believe that Margarita Sames (Texan socialite) created it in Acapulco in 1948. However, a lesser-known legend is that a bartender in Tijuana created it to impress Rita Hayworth. Either way, it remains the number-one ordered cocktail in North America.

Personally, I like the Rita Hayworth version :)

Here's wishing you a fun (and safe!) Cinco de Drinko, err Cinco de Mayo. Cheers!


ETA: We ended up staying in! We made a healthy Mexican-style dinner and the margarita above. It was good and strong but, for a little fruity sweetness I splashed in a bit of OJ. Perfection.

(Papel picado source) 

Good (For You) Food : Three-Bean Turkey Chili

It is a stormy day here in St. Pete so it seems like the perfect time to share with you this recipe for a hearty but healthy chili I made weeks ago. (I know, I've been holding out on you!) The original recipe is endlessly customizable, in terms of what kind of beans you use and how you prepare them, your choice of peppers (spicy or mild), and even how you cook the chili itself (stovetop, slow cooker, pressure cooker). 

For my version, I capitalized on the convenience of canned beans and made the whole thing in my enameled cast iron pot. I diced up one poblano pepper, for just a hint of spice, and one bell pepper—actually, half of a red bell pepper and half of an orange one, for color. The original recipe is also vegetarian, but I added some lean ground turkey to make the chili extra filling and flavorful. I will urge you to pay a couple extra bucks for the fire-roasted tomatoes; they really do make a difference.

This one-pot wonder is perfect for a weeknight dinner—it's quick (if you use canned beans) and easy, you probably have many of the ingredients already in your pantry. Plus, it makes killer leftovers for lunch the next day. (See photographic proof below.) My husband was a fan and I'm not exaggerating at all when I say he raved throughout the meal—between each bite even—that it was the best chili he'd ever had.

Three-Bean Turkey Chili

Recipe adapted from Smitten Kitchen

Prep time: 5 minutes | Cook time: 40 minutes | Yield: Makes 4 to 6 large servings

Ingredients
2 tablespoons olive oil
1 medium onion, chopped small
1 to 2 peppers of your choice, finely chopped (I used one poblano and bell pepper)
20-ounces (1.25 pounds) ground turkey
3 cloves garlic, minced
2 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons dried oregano
3 teaspoons kosher or coarse salt, or 2 teaspoons table salt
1 1/2 teaspoons fresh-cracked black pepper
1 12-ounce bottle beer (I used Dos Equis but you can use whatever you like!)
1 28-ounce can crushed tomatoes, fire-roasted if available
3 15-ounce cans of beans of your choice, drained and rinsed (I used low-sodium kidney, pinto and black beans)

Optional accoutrements: Lime wedges, sour cream, diced white onion, diced tomato, avocado, cilantro, hot sauce (like Cholula), warm corn or flour tortillas, or crispy tortilla strips (how-to below!)

Directions

Heat oil in the bottom of a medium-sized heavy pot or Dutch oven. Once warm, add onion and cook for 5 minutes, until translucent. Add fresh diced peppers and cook for 3 more minutes. Toss in the ground turkey, breaking it up with a wooden spoon. Once the turkey begins to brown add the garlic, chili powder, cumin, oregano, salt and pepper and cook for a couple minutes, until everything is browned and deeply fragrant. Pour in the beer and scrape up any bits stuck to the pot. Boil until the beer is reduced by half.

Stir in the can of crushed tomatoes, put a lid on the pot, and let the mixture simmer for 20 minutes. Add the drained and rinsed beans and let simmer for 10 minutes more, until the beans are warmed through. If the chili looks too dry for your liking, you can add 1/4 cup of water and simmer for a few minutes longer. (We didn't do this, as we liked ours nice and thick.)

Serve as-is or with toppings.

Now, this chili would be good all on its own but I believe what makes chili so much fun to eat is the toppings! If given an array of choices, everyone can make their bowl just the way they like it. Personally, I go a bit wild with the toppings. I joked to the hubby that my bowl of chili looked like it was ready to go to Rio! (Um, see above.) I added diced white onion, extra tomatoes, creamy avocado, a dollop (or two) of sour cream, a squeeze of lime, a few dashes of hot sauce and some tortilla strips, for crunch. 

If you've never done it, it's easy to make your own restaurant-worthy tortilla strips at home.

To make tortilla strips: Lightly oil both sides of a corn or flour tortilla. Stack up a couple (one per person should be plenty) and cut into half-inch strips. Scatter on a baking sheet, sprinkle with salt and pepper, and pop into a preheated oven set at 350 degrees. Mine took about 5 to 10 minutes to toast up; just keep your eyes on them. The strips are done when they are golden brown and crispy.

I hope you'll give this recipe a try! I have to agree with my husband, it also is the best chili I've ever eaten. And with so many ways to jazz it up, this recipe is sure to be a go-to whenever we're in the mood for something warm, cozy and satisfying, without any of that comfort food guilt.

Sunday Brunch : A Spring-Perfect Zucchini Frittata

Last week, at St. Pete's Saturday Morning Market, the hubs and I picked up some beautiful, fresh produce, including one seriously gigantic zucchini and a $3 container of squash blossoms—a steal, I thought, for such a unique ingredient. Once I saw them, hiding inconspicuously near the checkout at one of the farmer's market stands, I knew just what to make with them: a frittata. Now, while zucchini and squash are on constant rotation in our kitchen, I had never actually used squash blossoms before. But I had seen an episode of the Cooking Channel show "Extra Virgin" many moons ago where Debi Mazar's hunky Italian husband, Gabriele, used them atop a gorgeous, light and fluffy frittata. In our house, G is the one who whips up frittatas for breakfast on the weekend. So on Easter morn, I felt it was my turn to return the favor.

Apparently in Italy, frittatas are not so much a breakfast food as they are a snack or lunch, which makes it perfect for an American brunch! And this recipe is super quick and easy, which, if you're anything like me and you appreciate your sleep, means you don't have to wake up early to create a surprisingly delicious and pretty dish to feed your family—or, in my case, your husband. This recipe is also ideal if you are serving guests: Everyone will be impressed with how good such simple ingredients (zucchini and eggs!) can taste.

You may roll your eyes when you read this, but you'll understand when you try it: This frittata tastes like spring and sunshine.

Frittata with Zucchini and Squash Blossoms

Recipe from Extra Virgin

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes

Makes 8 servings (or slices), or 4 if you're really hungry!

Ingredients

2 tablespoons extra-virgin olive oil

1 shallot, finely chopped

1 medium zucchini (or 2 small zucchinis, or half of a gigantic one), diced small

6 eggs

2 tablespoons milk, or water (I used 2% milk)

1/4 cup freshly grated Parmigiano-Reggiano

Pinch of fine sea salt

Freshly ground black pepper

1 tablespoon unsalted butter

2 to 3 zucchini flowers (or more if you have them), cleaned, stamen removed and torn in half (optional)

Tuscan bread (any crusty bread will do), for serving

Directions

Heat the oil in an 8- to 10-inch nonstick sauté pan or cast iron skillet over medium heat. Add the shallots and zucchini and cook until just beginning to soften, 3 to 4 minutes.

Meanwhile, beat the eggs with the milk. Add the Parmigiano (a zester works great for grating) and sprinkle with salt and pepper to taste. (Remember, the cheese has a salty kick itself.) Stir until combined.

When the zucchini have softened, remove the pan from the heat and add the zucchini to the eggs.  Stir to combine. (Note: I let my zucchini cool for a few minutes, for fear of scrambling my eggs before they were even in the pan! Also, if you're wondering why you shouldn't just dump the eggs into the zucchini, it's because you need an empty pan for the next step.)

Add the butter to the same pan and swirl to melt. Add the egg and zucchini mixture and top with the torn zucchini flowers if you have them. I had more than just 3 flowers and I didn't feel like holding back—I decorated the top in a sunburst pattern, using as many squash blossoms as I could fit.

Cover the pan and cook over medium-low heat until the edges of the frittata begin to brown and the center has set and is puffed slightly, about 8 to 12 minutes. You can also throw the frittata under your broiler uncovered for a few minutes like I did to help speed up the cooking process and get the top nice and golden. But watch carefully to ensure it doesn't brown; you want those beautiful yellow blossoms to shine through. 

To serve, slide the frittata out onto a cutting board top side up. Or, simply slice it up in the pan. Eat with charred and buttered Tuscan bread. We had a loaf of rosemary sea salt bread and it was the perfect accompaniment. 

I also spooned some marinated cherry tomatoes (halved tomatoes tossed in a little olive oil, balsamic vinegar, salt and pepper) onto our plates because I have a thing for zucchini and tomatoes. They're best buddies in my culinary world.

One last side note: The leftovers save well! Pop extra slices in tupperware and put in the fridge. Reheat in the microwave for a quick and tasty breakfast or lunch the next day.

[ Zucchini and shallot diced. Prepping the squash blossoms. ]

[ Unabashed usage of squash blossoms makes for a extra special, golden frittata. ]

[ The dogs and my hungry-but-patient hubby are always just out of frame in my food shots. ]

[ If you have leftover Parmigiano-Reggiano, make like snow and sprinkle on some extra. ]

[ The perfect bite. ]

As always, if you try out this recipe, I'd love to hear how you liked it! What's your favorite way to brunch? Are you a sweet or savory breakfast person? Savory always wins for me, hands down. I take care of the sweet factor with a mimosa. Cheers!

Simple Sweets : Brazilian-Style Truffles

Valentine's Day is the chocolate holiday. And while I would never turn down a heart-shaped box filled with candy, there is something infinitely sweeter about offering your love a plate of homemade truffles, don't you think? Especially when they are so quick and easy to make. I came across this recipe while watching Food Network last week and since they were so irresistibly simple to prepare, I decide I just had to make them for G. (And, let's be honest, for me!) 

While most truffle recipes I'm familiar with involve melting chocolate, this one utilizes sweetened condensed milk, which gives the truffles an ultra creamy and smooth texture that would be difficult if not impossible to replicate with any other ingredient. And did I mention it is super easy? No double boiler here.

The original recipe calls for coating the truffles in mini chocolate chips and sprinkles, but this is where you can get creative and play to the occasion (and theme) at hand. Desiring a variety of colors and textures, I added toffee bits and powdered sugar to my topping line-up. Colored sanding sugar, crushed freeze-dried fruit (such as strawberries) or a sprinkling of fine flaky sea salt would also be excellent. And you can't go wrong with the crowd-pleasing pair that is sure to be in your pantry already: cinnamon and sugar. Sweet and spicy. Just like my Valentine. 

Brazilian-Style Truffles

Recipe via Giada De Laurentiis

Cook time: 10 minutes | Total time: About 2.5 hours | Makes 16-20 truffles

Ingredients

One 14-ounce can of sweetened condensed milk

2 tablespoons butter, plus more for your hands

2 tablespoons unsweetened coca powder

1/2 teaspoon pure vanilla extract

1/8 teaspoon fine salt

Toppings of your choice (I used mini chocolate chips, toffee bits, sprinkles and powdered sugar)

Directions

Combine the condensed milk, butter, cocoa powder, vanilla and salt in a small saucepan. Place over medium heat and bring to a simmer, stirring constantly with a wooden spoon. Reduce the heat to medium-low and continue stirring until the mixture thickens and, when stirred, pulls away from the bottom of the pan, about 8 minutes. Remove from heat and pour the mixture into a bowl. Cover with plastic wrap and refrigerate until completely chilled, about 2 hours.

To form truffles: Prep toppings by pouring each into a dish or shallow bowl. Lightly butter your hands. Using a tablespoon or small cookie scoop, scoop some of the truffle mixture into your hands and roll into a bite-size ball. (Work quickly and gently, and don't roll too much, as to prevent the chocolate from melting!) Roll the truffle in your chosen topping, coating the exterior completely, and then place on a plate. Continue with the remaining chocolate. Once all the truffles are made, pop in the fridge for about 10 minutes to firm up again before serving. 

Truffles can be stored in the refrigerator for up to a week—if they last that long. (Ours didn't!)

One word of warning: I would recommend using a tablespoon measure for scooping the truffles. I used our "small" scoop and ended up with 12 large, two-bite truffles. Not that either of us were complaining. They were still delicious. But if you want a larger yield, with one-bite truffles, try to exercise restraint when scooping your chocolate. (Or don't—no judgment here!)

Meatless Mondays : Eggplant with Buttermilk Sauce

All the sweets, carbs and booze of the holiday season have left me feeling weighed down, in more ways than one. Yes, my jeans are fitting a bit tighter than I'd like (eek!) but I just feel sluggish overall, like I need to hit the reset button on my body—and my habits. But it's near impossible to resist the urge to pour another glass of wine, or reach for cookies, candy, chocolate, all of the above, when you've been giving into that urge for weeks now, all in the name of celebration.

That's why the hubs and I have decided to focus, once again, on eating more healthfully, like we were before our wedding last May. Post-wedding, circumstances practically pushed us into poor eating habits: We honeymooned (lots of dining out). We made a big move, and had to drive across the country to get there (hello, fast food). We wanted to explore our new city (and one of our favorite pastimes is visiting new restaurants). And then we were a little lonely (cue emotional eating). Yep, we gave ourselves plenty of reasons to eat, drink and be merry. The holidays were literal icing on the cake—not to mention a more socially acceptable excuse to indulge.

Starting a new diet or exercise plan and losing weight is a top New Year's resolution for many, so G and I are in good company. But, to be successful, you have to be reasonable with yourself. Going to extremes might get fast results but it is not sustainable long term. Healthy living is a lifestyle so, as with anything, you've gotta cut yourself a little slack to keep from going insane. To that end, we're planning to cut back on eating out, to enjoy wine and cocktails in moderation just three days a week, to get our butts into the gym and ... to eat more vegetables. Which leads me to today's post.

I'm sure you've heard of "Meatless Mondays"—there's a whole website dedicated to it!—but when I proposed the idea to my hubby, he gave me a look and a smirk. "I'm not making it up," I exclaimed with a laugh. "It's a thing." I told him it would be good for us to commit one day a week to eating just fruits, veggies and whole grains. We're not big meat eaters, it's mostly fish and chicken in our house, but nevertheless. More veggies is always a good thing. To inspire our cooking, I picked up what is veritably one of the best all-veg cookbooks on the market: "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi."

Tonight, our first Meatless Monday, we will be making the dish that so beautifully graces the cover of Yotam Ottolenghi's critically-acclaimed vegetarian-friendly tome: Eggplant with Buttermilk Sauce. We stopped by St. Pete's Saturday Morning Market this weekend and picked up two gorgeous eggplants for the occasion. While I have no idea how it will all turn out, the recipe looks and sounds mighty delicious, so I'd love to invite you to cook along with us! I'll post our results on Instagram.

Eggplant with Buttermilk Sauce

Recipe from "Plenty" by Yotam Ottolenghi

Serves 4 as a starter or side, or as a light meal when accompanied by crusty white bread or pita

Ingredients

2 large and long eggplants

1/3 cup olive oil

1 1/2 teaspoon lemon thyme leaves, plus a few whole sprigs to garnish

Maldon sea salt and black pepper

1 pomegranate (handy how-to video on getting the seeds out)

1 teaspoon za'atar (if you can't find this Middle Eastern spice blend, you can make it at home, traditionally with thyme or untraditionally with oregano; the trick then is finding sumac)

Sauce

9 tablespoons buttermilk (you can also make this yourself, with milk and lemon/vinegar!)

1/2 cup Greek yogurt

1 1/2 tablespoons olive oil, plus a drizzle to finish

1 small garlic clove, crushed

Pinch of salt

Directions

Preheat the oven to 400 degrees. Cut the eggplants in half lengthwise, cutting straight through the green stalk (the stalk is for the look; don't eat it). Using a small sharp knife, make three or four parallel incisions in the cut side of each eggplant half, without cutting through to the skin. Repeat at a 45-degree angle to get a diamond-shaped (or crosshatch) pattern.

Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by the flesh. Sprinkle with the lemon thyme leaves and some salt and pepper. Roast for 35 to 40 minutes, at which point the flesh should be soft, flavorful and nicely browned. Remove from the oven and allow to cool completely.

While the eggplants are in the oven, seed the pomegranate. (You can use the cut-and-whack method, using a wooden spoon to beat the seeds out of a halved pomegranate, or you can use the cut-then-pull-apart-while-submerged method, shown in this tutorial, which promises less mess.) Once you have all the seeds removed, sift through to remove any bits of white skin or membrane.

To make the sauce, whisk together all of the ingredients. Taste for seasoning, then keep cold until needed.

To serve: Spoon plenty of buttermilk sauce over the eggplant halves without covering the stalks. Sprinkle za'atar and plenty of pomegranate seeds on top and garnish with lemon thyme. Finish with a drizzle of olive oil.

As always, if you give this recipe a try I'd love to hear your thoughts. Fingers crossed we can find za'atar, or at least sumac, at the store this afternoon. If you have any favorite vegetarian recipes, please share—we need all the Meatless Monday inspiration we can get!

(Top photo taken by me at the Saturday Morning Market, 

Plenty book image via Chronicle Books)

Vanilla Rice Pudding with Raspberry Sauce

[ Rice pudding with raspberry sauce. ]

Christmas may be over, but I just have to share the recipe for a creamy, vanilla-infused, raspberry-topped dessert that my family eats every Christmas Eve. I promise it will still be just as good at your New Year's Eve dinner party tomorrow... or even another special night in the new year that calls for an out-of-the-ordinary treat. Because I understand if you just can't cook another. single. thing. But you're going to want to give this light-but-decadent dish a try eventually, if just for the raspberry sauce. (Light and decadent, you ask? How is that possible? I'm not sure, but it is certainly true with this airy and rich rice pudding.)

As evidenced by my (naturally) blonde (usually) hair, blue eyes and ultra pale skin, I am half-Danish, on my mother's side, and many of the holiday traditions I grew up with stem from those Scandinavian branches of the family tree. One tradition I have come to hold dear is having rice pudding for dessert on Christmas. Which is funny, because I actually didn't like it much as a kid. I only would eat it (or pretend to eat it) to play the game. Dessert with a game? Oh yeah. We Danes know how to party.

See, in Denmark, where the dessert is called Risalamande (French for rice with almonds), a whole blanched almond is dropped into the rice pudding and mixed in before the dessert is portioned out. Whoever finds the almond in their bowl wins a prize. In Denmark, the "almond present" is a marzipan pig but in my family the prize has always been chocolate, in one form or another. It's a fun game but we Danes, adults and kids alike, can get competitive (if memories from my childhood are correct). And if the almond splits—watch out! You might have two people fighting over the present.

[ Individual rice puddings, a chocolate snowman prize and G's snickerdoodles. ]

I can't remember even one time that I won the prize, but over the years, as my palate matured, I started enjoying the dessert more and more. Thought it is not very sweet at all, it is the type of thing I only need a few bites of, it's so creamy and rich. My dad and brother on the other hand, they generously fill up their bowls and pour the beautiful red raspberry sauce on thick.

Being far from home for the holidays this year, I found myself looking forward to the rice pudding even more than usual, if just for the nostalgia's sake. So I asked my mom to email me the recipe, her mother's recipe. Initially I assumed I'd just be making it for myself and the hubs, but I ended up being able to share this close-to-my-heart traditional Danish dessert with friends on Christmas Day. They absolutely loved the raspberry sauce, and I think they got a kick out of learning about a new-to-them cultural tradition, complete with silly game and almost-too-cute-to-eat chocolate snowman, serving as the almond present.

A quick note: My mom's mom's recipe suggested rinsing the rice and tossing any off-color (black) rice, but that is not necessary nowadays with most types of rice, including arborio rice, which is what I used. The pearl-like, high-starch Italian white rice is the kind employed to make creamy risottos, so it seemed perfect for this rice pudding, even though my grandmother's recipe called for MJB (now Farmhouse) regular rice, a long-grain white rice. I'm confident most any white rice will do.

Creamy Vanilla Rice Pudding with Raspberry Sauce

A traditional Danish Christmas dessert | Servings: 10 to 12

Ingredients

Rice Pudding

1 cup arborio rice (or other short-grained white rice; not instant)

1 to 1 1/2 quarts whole milk

1 tablespoon sugar

2 whole vanilla beans (alternatively, 1 tablespoon pure vanilla extract)

1 to 2 pints heavy whipping cream

Raspberry Sauce

2 bags frozen raspberries

1 cup sugar

Cornstarch

Optional: 

Sliced almonds, toasted, for garnish

One whole blanched almond, to play game

Directions

For rice pudding: Put rice in a large heavy pot and add water to about 1 inch above the rice. Bring to a boil. Add 1 quart of milk and turn heat to low. Stir rice. Put lid on and cook for at least 30 to 45 minutes, stirring occasionally to prevent rice from sticking to the bottom and burning. If rice is stuck, try not to scrape it up—you don't want ugly burnt bits mucking up your pristine white rice pudding! (Note: I used 1 1/2 quarts of milk and it took almost an hour and a half for the rice to absorb all that milk. One quart should be plenty, and the rice will be done quicker.) Cook rice until it is the consistency of thick oatmeal. The rice should be soft and not look like rice. It should have exploded, it is so full of creamy goodness. Give it a taste—careful, it's hot!—to make sure the rice is not hard. You do not want al dente rice pudding.

Move pot off heat. Stir in the sugar. Scrape the "caviar" or seeds from the vanilla bean pods (click link for tutorial) and stir in, making sure those lovely black dots distribute evenly. Let rice cool completely.

Once rice is cool, fluff with a fork and add a little milk if it appears too sticky. Using a hand mixer fitted with the whisk attachment, whip heavy whipping cream until firm peaks form. (Feel free to add a little sugar, to taste, since the rice pudding isn't very sweet.) Carefully fold whipped cream into rice, making sure not to deflate all that light airiness you just whipped in. Add whipped cream in batches, to desired consistency. (I needed just 1 cup heavy whipping cream.)

Keep rice pudding covered in fridge until ready to serve.

For raspberry sauce: Pour frozen raspberries (no need to thaw) in medium pot. Add about 2 cups of water and sugar to taste. (I started with half a cup and added a few tablespoons more.) Cook over medium-high heat until raspberries fall apart. 

In a small bowl, mix equal parts cornstarch and cold water to make a slurry. Stir slurry into simmering sauce to thicken. (A slurry virgin, I had to do this several times; I used about 4 tablespoons of cornstarch total.) Continue to simmer sauce to cook out cornstarch taste but once the sauce reaches desired consistency, take off heat as cooking too long can undo the slurry's power.

To serve: Scoop rice pudding into bowls or individual ramekins. Top with raspberry sauce, which can be served warm or at room temperature. Optional: Garnish with toasted sliced almonds.

Tips: 

-Do-ahead: Rice pudding can be made a day in advance and stored in the fridge. For best results, fold in whipping cream just before you are ready to serve. The raspberry sauce also keeps well when stored in an air-tight container in the fridge. Use leftovers on ice cream or even your morning yogurt.

-Blanching the almond: To remove brown skin, soak raw almond in very hot water for a minute or two. Remove and rub with fingers or paper towel. Skin should peel right off.

If you try this recipe, I'd love to hear how you like it! Also, do you have any holiday food traditions?

This Christmas

It's funny, I was sure we'd be spending our first married Christmas the same way we spent our first married Thanksgiving: as just us two. And I was (pretty much) fine with that. I accepted that we wouldn't be going to any holiday parties, that we wouldn't get to see our family and friends open their gifts, that we'd have a quiet Christmas Eve dinner. But in the span of just a couple days last week, our plans changed. The hubs and I don't have many friends here, but the ones we do graciously extended invitations for us to join them in their celebrations. So! Tomorrow's plan is to attend an afternoon service at this Tampa church before heading over to Jen (of Letters & Pearls) and Matthew's house for Christmas Eve dinner. (I'm still debating what dish we should bring.) On Christmas Day, we'll wake up, have breakfast (I'm thinking of making these easy blueberry muffins, since that's what my mom always makes), and do our own gift exchange. Then I will attempt to make Risalamande, a cold and creamy rice pudding dish served with a fruit sauce (raspberry for us) that is the quintessential Danish Christmas dessert that I grew up eating every year. My mom sent me her recipe, and I hope I don't mess up! Because we'll be taking it over to fellow Coast Guard couple Laura and Jeremy's house (Jeremy is G's current supervisor) to share with them and some of their family. While I had asked G weeks ago about what he wanted to make for dinner on Christmas Eve and Christmas Day, and we had planned out what we would do, I'm glad that our plans changed. It will be nice to spend the holidays outside of our cramped apartment, with other people, sharing the joy of the season and traditions old and new. And we'll definitely have less dishes to clean :)

While this doesn't seem to always be the case lately, I'm glad to know that, if you have an open heart, sometimes things do work out better than you imagined.

Entertaining Eats : A Chic & Simple Sundae

I don't know about you, but the holidays always seem to instill in me a sense of carte blanche when it comes to consuming copious amounts of sweets without worry for the aftermath (also known as the extra poundage sure to be tacked onto my frame come December 31). "The happiest time of the year" means calories don't count, right? Right. (That's what New Year resolutions are for.)

Well, I have one more recipe to add to your holiday must-eat list. It's not a holiday dessert per se, but it has booze, nuts and fresh whipped cream and that all screams holiday to me. Even better? It's super fast and easy to put together but the taste and presentation is impressive. The perfect thing to serve when entertaining company. This dish takes care of the requisite end-of-meal coffee service, too!

So what is this amazing dessert? A Hazelnut Affogato Sundae.

The recipe is from the cookbook "5 Ingredient Fix: Easy, Elegant, and Irresistible Recipes" by Claire Robinson, host of the eponymous Food Network show 5 Ingredient Fix (as well as various iterations of Food Network Challenge).

What I love about Claire's show and cookbook is that all the recipes are prepared with five ingredients or fewer, which doesn't just make for simple cooking but it also lets those ingredients shine. What attracted me to the Hazelnut Affogato Sundae was the nuts (and, related, the nutty liqueur). Hazelnuts are my favorite kind, without question, and I absolutely have an unhealthy addiction to Nutella. But my first encounter with hazelnuts was not within a decadent chocolate spread but actually during the holidays. At Thanksgiving and Christmastime, my mom always puts out a bowl of mixed nuts, still in their shells, for cracking and snacking. Hazelnuts are not the easiest to crack, for sure—almonds for the win—but if I could successfully manage to get a nut out whole I was rewarded with the most delightful little bite.

I'm not usually a fan of coffee-laced ice creams, but the combination of crunchy hazelnuts and freshly whipped unsweetened cream really round out the espresso flavor that on its own may otherwise be too strong. (The recipe also calls for amaretti cookies, but I got by just fine without them if you can't find any.) I take my morning cup with a generous splash of creamer and that's just how I like this sundae—with an extra helping of whipped cream.

Of course, this sundae is a play on a traditional affogato. A true affogato is when a shot of hot espresso is poured over very cold ice cream—and then eaten immediately! You can definitely turn this twist on an affogato into the real deal if you have an espresso maker.

Hazelnut Affogato Sundae

Recipe from 5 Ingredient Fix | Serves 4

Ingredients

1 pint heavy whipping cream

1 1/2 tbsp. Frangelico

1 pint espresso gelato (I used Ciao Bella's Caffè Macchiato gelato)

1/4 cup blanched hazelnuts, toasted

2 amaretti cookies (Claire suggests Lazzaroni cookies)

Directions

With a whisk or handheld mixer, whip the cream in a bowl until very thick but still liquid; while whisking constantly, add the Frangelico and whip until soft peaks form. (At this point I placed the whipped cream in the fridge, covered, to keep it nice and cold while I roughly chopped the hazelnuts. The skins are easy to remove after the nuts are toasted; just rub with your fingers or a nubby towel. But it was late in the evening and I just wanted my dessert, so I kept the skins on. Never fear, despite my laziness it was still delicious!)

To serve, place 2 scoops gelato into each of four dessert bowls. Sprinkle a tablespoon of hazelnuts over the gelato and top with a healthy dollop of flavored whipped cream. Rub 1/2 an amaretti cookie along a fine grater over the whipped cream to garnish. Serve immediately.

If you make this sundae, be sure to let me know what you think in the comments. Also, do you have any quick and easy entertaining recipes you turn to during the holidays? I'd love to hear!

(Cookbook image via Hachette Book Group)