A Night at the Park

Last Friday, E and I had invited our friends, Angela & Jon and Stephen & Carly, over to celebrate the girls' brithdays that had recently passed. We had planned for cocktails and dinner at our house with dessert to go so we could see the Christmas lights at the park.



In the kitchen waiting for our guests to arrive, E played mixologist. Old Fashioneds and Sidecars were being poured, and I eagerly sipped each, supporting his quest to formulate the perfect ratio. I'm guessing the success of his drinks may have caused the failure of my dinner as the pork was slightly dry and the potatoes, although tasty in apprearance, were not tender in the center. Nonetheless, we all ate and chatted and ate some more.



After dinner, we headed out to the park, tickets for Zoolights in hand. We quickly parked and poured thermoses of hot chocolate and cider into our cups. While Jon and Angela got Ella into her stroller, E passed out bags of peppermint bark he had made along with the kringle that Carly had prepared and packaged.



As we headed towards the zoo, we noticed a strange phenomenon; the other patrons were heading back towards their cars. It turns out that the park closes Zoolights at 9:00. (Althought E had reassured us the lights went off at 10:30.) After realizing our error, we decided it best to photograph ourselves from outside the gates, while indulging in our Christmastime beverages and snacks.



I've included what I feel are three really great holiday recipes. I think everyone needs a trusty recipe for a cold-weather beverage and, as I mention below, once you try the bark you'll never go a Christmas without it again.

Merry Christmas and Happy New Year!



Mulled Cider
Adapted from Martha Stewart
Serves 8-10

My favorite everyday red, which I used in this cider, is Coppola Rosso, a blend of Zinfandel, Syrah, and Cabernet Sauvignon. Keep this cider warm on the stovetop with burner on low.



Ingredients
4 cups apple cider
2 cups dry red wine
1/3 cup pure maple syrup
1 large or 2 small cinnamon sticks
10 whole black peppercorns
1 orange, sliced thinly
1 apple, sliced thingly

Add cider and wine to 3-4 quart stock pot
Bring to a simmer over medium heat
Stir in maple syrup to combine
Add cinnamon sticks, peppercorns, orange and apple slices
Simmer over medium for 10 minutes

Hot Chocolate
Adapted from Barefoot Contessa
Serves 6

Ingredients
4 cups whole milk
1/2 cup heavy cream
8 ounces semisweet chocolate, chopped finely
2 ounces bittersweet chocolate, chopped finely
1 tablespoon instant coffee powder
2 teaspoons vanilla extract
2 ounces Kahlua (optional)

Pour milk and cream to a 4 quart sauce pan
Warm over medium heat
Add semisweet and bittersweet chocolate and whisk until evenly combined
Add coffee powder, vanilla and Kahlua, if using
Simmer for a few minutes and, if desired, serve with lightly whipped cream

Peppermint Bark
from Bon Appétit, December 1998

I'm not a huge peppermint fan, however have somehow become addicted to this bark since E made it last Christmas. The bark can be made a week or so ahead and kept chilled in airtight container. (That is if you won't eat the entire tub while its sitting in your fridge.) Let it stand at room temperature before serving. Callebaut is our preferred chocolate, but we have used Ghiradelli as well.

Ingredients
17 ounces good-quality white chocolat, finely chopped
About 6 ounces peppermint hard candies or candy canes, finely crushed
7 ounces bittersweet chocolate, finely chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Place a sheet of wax paper over a large cookie sheet to cover
Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth
Remove from water
Pour 2/3 cup melted white chocolate onto rectangle on wax paper
Using icing spatula, spread chocolate to edges of sheet
Sprinkle with 1/4 cup crushed peppermints
Chill until set, about 15 minutes.
Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth
Cool to barely lukewarm, about 5 minutes
Pour bittersweet chocolate mixture in long lines over white chocolate rectangle
Using icing spatula, spread bittersweet chocolate in even layer Refrigerate until very cold and firm, about 25 minutes
Rewarm remaining white chocolate in bowl set over barely simmering water Working quickly, pour white chocolate over firm bittersweet chocolate layer and spread to cover
Immediately sprinkle with remaining crushed peppermints
Chill just until firm, about 20 minutes.
Lift wax paper with bark onto large cutting board
Cut bark crosswise into 2-inch-wide strips
Using metal spatula, slide bark off foil and onto work surface
Cut each strip into smaller pieces

All I Could Muster

In the days leading up to the wedding I really didn't feel much like cooking dinner. Well really, it was less that I did not want to cook and more that I couldn't focus on anything for too long.  My mind was occupied with other details, life or death situations, like confirming nail appointments and buying the bags to package the guest room gifts.  When you are having a wedding, or I guess any large event, things that generally seem inconsequential take over your life.  Now I understand that the earth would not have stopped turning solely based on how many cookies were packed in each glassine bag.  My mother and E clearly have real patience, listening intently as I detailed instructions for aggregating baked goods in the appropriate manner.

The photo above provides an idea of what we were consuming in that week before we said our "I dos".   Wanting to dine at home but with no motivation to really prep or clean, all I could muster was something simple.  I don't think I can get away with saying this is a meal, but I did provide food, so I'll just pat myself on the back and consider it a job well done.  Well, at least a job done.

The recipe below seems more like a suggestion, but the inspiration for this came years ago from the pages of Gourmet.*  Its a quick starter for an impromtu dinner party and fits well as part of a larger mezze.   (One night that week I made hummus, does that count for dinner?)  Lucky for us the last red peppers of the season were roasted, sitting in the fridge, smothered in olive oil.  Jarred peppers from the market are perfect here and what the original recipe indicates.  I find Syrian bread, gently warmed, is the best accompaniment, but baguette or crostini could also soak up the olive oil, which rivals the softened Feta as the best part of the dish.

This is a case where the preparation is perfecty simple, yet you are handsomely rewarded.  Just give it a try.  I'll let you call it whatever you like and, who knows, you might just call it dinner.

*Yes, it was difficult to plan a wedding while mourning the loss of my favorite magazine. I do write that with the some sincerity.  Like many people I was, and still am, utterly shocked at the abrupt closure of what I considered a culinary institution.  However, as a gift for our wedding, one of the women with whom I work gave us a copy of Gourmet Today complete with note and autograph from Ruth Reichl(!!!).  Although I won't let that book anywhere near the kitchen, it will be a cornerstone of my library for years to come.


Roasted Feta with Olives and Red Peppers
adapted (barely) from Gourmet, March 2004

My preference is for French feta.  I find it to have less salt and a great, creamy texture which lends itself nicely to the heat of the broiler.  Our market carries Valbreso, which I most certainly recommend.  Late in the summer when you can't turn on the oven, cube this cheese and toss with tomatoes, cucumbers and olives for a hearty dinner salad.  A little red wine vinagrette will seal the deal.  Having professed my love, I will say feel free to use whatever type of feta that you prefer.

Ingredients
1/2 lb feta (preferably French), rinsed and drained
1/4 teaspoon black pepper
1/4 cup roasted red peppers, chopped roughly
10 Kalamata or other brine-cured black olives, pitted, rinsed, and coarsely chopped (1/4 cup)
2 tablespoons extra-virgin olive oil

Preheat broiler
Cut cheese in half lengthwise and place in 2 small flameproof baking dishes
Divide olives and peppers evenly over cheese slices
Sprinkle with pepper and drizzle with olive oil
Broil 3 inches from heat until edges of cheese are golden, about 5 minutes
Serve warm