The Middletown Press (Middletown, CT)
Make reservations for New Year’s Eve at home
Revel in these recipes for Brussels sprouts slaw, gratin, spiced cider toddy and apple cake
Perhaps it is the perfect night for a dinner for two at home with that special someone in your life.
Picture this. It is cold outside, the fireplace is roaring, it is cozy in your home and it’s the morning of New Year’s Eve. Perhaps it is the perfect night for a dinner for two at home with that special someone in your life.
An elegant dinner you prepare together will make you feel like you are out on the town. So light a few candles, play some festive music, slip into comfortable clothes and get chopping, dicing and sipping.
Are you thinking about your New Year’s resolutions? When Ashley Rodriquez, author of “Date Night In: More Than 120 Recipes to Nourish Your Relationship” (© 2014, Running Press, $27.50), and her husband Gabe found themselves deep in marriage and child-rearing, spending most of their evenings staring at computer screens, they were determined to not let their relationship deteriorate. Their solution: institute a weekly date night where they pour each other cocktails, sit down for dinner, and reconnect.
New Year’s Eve is the perfect night to start this tradition, making date night an integral part of your week, wooing your spouse or significant other all over again with food, drink and conversation. “Date Night In” is the perfect book for any couple who wants to spice things up with meals at home, at a table for two.
The books tells Ashley and Gabe’s story and features dinner themes spread out across the seasons. Themes include: Feasting on Spring, Too Hot To Cook, Breakfast For Dinner, A Winter BBQ, Renewal, Dinner and a Movie, and many more. To get started rekindling romance while sautéing and roasting in your kitchen, here is the author’s Fall Comfort menu for Saturday night.
For those who can’t resist being out on the town to ring in the New Year, my friends in the restaurant business tell me that reservations are booking quickly.
Bon appétit and my best wishes to you and yours in the New Year filled with good food. I look forward to another year of sharing my passion for food with you.
Brussels Sprouts Slaw with Grapes And Feta
1½ cups finely shredded Brussels sprouts 1 small leek, thinly sliced (white and light green parts only) In a medium bowl, combine the shredded Brussels sprouts, leeks and grapes. In another bowl, whisk together the Dijon, sugar, Champagne vinegar, lemon juice and olive oil. Add salt and pepper to taste. The dressing can be made up to 3 days in advance. Toss the salad with the dressing. Finish with crumbled feta. Makes 2 servings. The author writes, “This is the edible equivalent of a warm, pillowy blanket on a cold day — comfortable. It’s easy, unpretentious and deeply satisfying. This gratin sits beautifully on the holiday table, as the flavors are reminiscent of a green bean casserole (minus the green beans).”
White Bean and Pumpkin Gratin with Crispy Shallot Crumbs
Gratin 8 ounces butternut squash or pumpkin, peeled and cut into ½-inch cubes (about 2 cups) 1 tablespoon extra virgin olive oil Kosher salt and freshly Crispy Shallot Crumbs 2 tablespoons unsalted butter ¼ cup chopped shallot 1 garlic clove, finely chopped ½ cup panko bread crumbs Kosher salt and freshly ground black pepper Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Combine the squash, olive oil and a pinch of salt and pepper on the baking sheet and toss well to coat. Roast for 15 to 20 minutes, or until just tender and golden in parts. Set aside. While the squash roasts, make the crispy shallot crumbs. Melt the butter in a 12-inch skillet (cast iron is best). Add the shallots and garlic and sauté over medium heat until fragrant and the butter bubbles, 2 to 3 minutes. Stir in the panko and continue to cook until the bread crumbs just start to turn golden. Add a hefty pinch of salt and a few turns of freshly ground black pepper. Transfer the crispy crumbs to a small bowl and set aside. If it’s not still on, preheat the oven to 425. In a medium skillet over medium-high heat, sauté the onions in butter with a pinch of salt until translucent, 5 to 7 minutes. Add the garlic and sage and cook for 2 minutes more. Stir in the roasted squash and the white beans. Add the cream and bring the mixture just to a simmer. Remove the pan from the heat and stir in the cheese, nutmeg and a scant ½ teaspoon kosher salt and freshly ground black pepper. Taste and adjust the seasonings to your liking. Pour the bean and squash mixture into a small buttered roasting dish. Top with the crispy crumbs. At this point you can cool the gratin to room temperature, then cover and refrigerate until ready to bake (up to 1 day in advance). Bake for 10 minutes, or until the top is crisp and the edges are bubbling. Ashley likes hers with a touch of flake salt on top. Gabe likes his as is. Makes 4 servings. Note: The shallot crumbs can be made in bulk and scattered liberally over roasted vegetables, soups and pasta dishes. They’ll keep for up to 1 week, covered.
Spiced Cider Toddy
2 cups apple cider 1 stick cinnamon 4 whole cloves 1 2-inch piece fresh ginger, thinly sliced 2 tablespoons honey 4 ounces whiskey, bourbon or apple brandy (such as Calvados) For the spiced cider: Bring the apple cider, cinnamon stick, cloves, ginger and honey to a simmer in a small saucepan. Let simmer for 5 minutes. Remove the pan from the heat. This can be made up to 3 days before you plan on enjoying the cocktail and stored, covered, in the refrigerator. For the toddy: Warm the spiced cider in a small saucepan over medium heat, if needed. Divide the spiced cider between two warm mugs. Stir in half of the whiskey to each and then garnish with freshly ground cinnamon or a toasted cinnamon stick. Makes 2 servings.
Grandma’s Apple Cake with Maple Cream
Unsalted butter, for the pan 1½ cups all-purpose flour ¾ teaspoon baking soda ½ teaspoon kosher salt 1 teaspoon ground cinnamon ½ teaspoon freshly grated nutmeg ¾ cup granulated sugar ¾ cup mild-flavored oil (the author uses canola or walnut) 2 eggs ½ teaspoon vanilla extract 2 medium-size tart apples (such as Granny Smith or Gravenstein), peeled and cut into ½-inch cubes Maple Cream ½ cup crème fraîche or whipped cream 1 tablespoon maple syrup For the apple cake: Preheat the oven to 350 degrees. Butter or spray an 8-inch round cake pan. Line the bottom with parchment paper and butter the parchment. Combine the flour, baking soda, salt, cinnamon, nutmeg and sugar in a medium bowl. In another bowl, whisk together the oil, eggs and vanilla. Add the wet ingredients to the dry, along with the apples. Use a rubber spatula to fold all the ingredients together until combined. The batter will be very thick. Scrape the batter into the prepared pan, spread until level, and place in the middle of the oven. Bake until a toothpick inserted comes out clean, 45 to 50 minutes. Cool for 10 minutes on a wire rack before inverting and then cooling completely. This cake is best the day after it’s been baked. Wrap well in plastic wrap and leave on the counter overnight. For the maple cream: Whisk together the crème fraîche and maple syrup in a small bowl. Serve with the cooled cake. Makes one 8-inch cake.
Note: The author likes to sprinkle a bit of turbinado sugar on top just before baking to give the cake a sweet, crunchy cap. Recipes reprinted with permission from “Date Night In” (© 2014 Ashley Rodriguez, Running Press, a member of the Perseus Books Group).
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