When I arrived at Cleveland Airport this morning, I found a tweet from @nancypantscan (who has the coolest Twitter icon—I can never stop staring and marveling at it!), who said this soup, previously posted, is always a hit, and even converted her I-don’t-like-squash-soup bro-in-law. As the weather is getting chilly all the way down to my mom’s condo in West Palm, there is no better soup to put on your menu this week. I will be eating at some sweet spots here in NYC but even hope to have at least one cozy night at home, and this is the perfect dish for a tiny NYC kitchen, along with a good baguette. When I made the above soup, I took some extra time to clean and sauté the seeds in some butter for a crunchy garnish. Fresh Read On »
Posts Tagged: holiday
What cocktail to offer on Independence Day, the day some of the greatest political minds signed the document outlining the most secure and fair methods of governance, formally and with uncommon eloquence and foresight, and obliterating all ties with Great Britain? I suggest a smash, connoting demolition and also one of our country’s oldest cocktails, featuring one of our oldest spirits. I do so after consulting Brad Thomas Parsons, whose book Bitters I continue to admire. Responding to my email, he wrote: “Cocktails were born in America, but for that question, I guess I’m thinking less of an iconic drink like an Old-Fashioned or a Manhattan or a Martini, and instead, as it’s the Fourth of July, thinking about a spirit with heritage—something the American colonists might be drinking. Something like applejack or apple brandy. Laird & Company is America’s Read On »
Martha shares various designs for gingerbread houses for this holiday, via Martha Stewart.
Every year in about September I start thinking about what cookies I want to bake for Michael’s blog. Its starts off as a long list and then gets cut down, so a variety of cookies are presented, ranging from classics to new formulations. This year I wanted to share two new recipes: a Cardamom Ginger Coconut cookie, inspired by my love of Indian food, and a gluten-free Linzer cookie. After spending time with a teammate who is gluten intolerant I decided to make a cookie just for her. The cardamom ginger coconut cookie has a soft spot in my heart because it marries the incredible base dough of my chocolate chips cookies and Indian cuisine. This cookie warms you with aromatics, cardamom and coriander. You get extra warmth from the minced crystalized ginger. There may Read On »
The Major Award/Photo by Donna Turner Ruhlman Last year, Claudia Young created this truffle-infused cocktail for The Velvet Tango Room, Paulius Nasvytis’s well-known Cleveland bar. It’s today’s choice for the Friday Cocktail Hour because it is the very embodiment of the holidays: rich, fragrant, expensive, delicious. I loved milk punch when a friend introduced me to that simple concoction—bourbon, milk and sugar. This is a milk punch times ten—a decadent but simple combo of Scotch, truffled honey, and half-and-half. This Cleveland original (first posted here), was named by a Clevelander for a movie filmed here, a movie about Christmas. What more appropriate drink could there be as Christmas approaches for today’s Hour? The Major Award To serve 1: 1.5 ounces Oban (or other single-malt whiskey) 1 ounce truffle honey syrup made with a 1:1 water Read On »