I’ll keep this short and sweet, as it’s a busy week of travel and family and food and gifts. And in that vein, two quick and easy treats–one for eating, one for drinking.
The first may be my new favorite party snack–spicy whole grain mustard sprinkled with herbs sandwiched between flaky pieces of buttery puff pastry. They’re about the easiest thing on earth to make; perfect to make ahead, freeze, and bake right before a party (or bake off a few to have with dinner); look festive and fancy; and, most importantly, they taste fantastic and are a great compliment to just about anything on your menu.
These are from my absolutely favorite new cookbook, Dorie Greenspan’s Around My French Table. I feel like I’m losing food blogger credibility admitting this, but it’s incredibly rare that I’ll sit down and read a cookbook cover-to-cover like a novel, but I’ve read through this at least twice (granted, once was when I was laid up with the world’s most miserable cold and I was just dreaming about being able to taste anything again). The recipes themselves are wonderful–simple, unfussy, delicious–and Dorie’s writing is equally comfortable, like a friend chatting about a great recipe she discovered.
On the libations side, this is less a recipe and more an ingenious idea for on-demand mulled wine (and really, if there’s any season that’s perfect for festive spirits on a whim, this would be it). The base of this mulled wine is actually a wine syrup infused with citrus and whole spices that is easy to customize (the spices below are just what I like, a few slices of ginger for instance would not be out of place).
And since the syrup can be made ahead (it’s actually better after infusing for a day), it’s just a matter of deciding how much mulled wine you want to make–enough for a party or a glass for a cozy treat by the fire.
Mustard Batons and Mulled Wine Continue reading