Celebrate the New Year with Yvette!

As I prepare for a retro New Year's Eve celebration, with Rumaki, a mountain of crab legs, and Seven Layer Jello, I wanted to share some ideas to spruce up your cocktails! You can always pick up a bottle of the delicious French raspberry liqueur Chambord and mix 1/2 ounce with 4 ounces of your favorite Champagne, garnish with raspberries or a lemon twist for a "Kir Royale," or as I prefer to call it, a "Cham-Cham!" Or, you can go ultra-retro by picking up a bottle of once defunct Creme Yvette to make "The Stratosphere!" 

Creme Yvette is a berry and violet liqueur that was originally produced in the late 19th century in Connecticut by the Sheffield Company. Over time, it's popularity dwindled and was taken out of production in 1969. It was the base for such classic cocktails like the Aviation and Blue Moon. However, after an onslaught of requests from cocktail experts, Charles Jacquin et Cie bought the recipe and re-released it in 2009. The original Creme Yvette supposedly had a more purple color, while the new version (made in France with dried violet petals from Provence and berries from Burgundy) has a more reddish hue. So I'm not so sure how blue your Blue Moon would be? Maybe pink? Anyway, whether you are hosting or attending a New Year soiree, why not pick up a bottle that is guaranteed to impress even your most savvy cocktail-loving friends! Only one question remains, who was Yvette? Bonne Annee!

The Stratosphere

Serves 1

Ingredients:

Glass of Champagne

3/4 ounce Creme Yvette

Lemon twist (I prefer raspberries!)

Directions:

In a chilled champagne flute, add the Creme Yvette and top with Champagne. Garnish as desired and serve! Fantastique!

French Pear Cake

I adore this recipe for "French Pear Cake," also known as Gateau Fondant Aux Poires! I have been making it for years, but somehow has never been added to my site? Today's the day! This is a lovely cake that is ideal for dessert, gifts, afternoon tea, or even breakfast! This recipe is French, although; there is an Italian version called Torta di Pere. So maybe a little of both?

This wonderful cake is perfect for those ugly, overripe pears. I use D'Anjou pears. The batter is fairly thick so don't let that scare you. Make sure the butter and eggs are at room temperature before starting. Also, you will need a 9 1/2" springform pan. This easy cake is also enhanced with the addition of vanilla extract and lemon zest! Yum! Try it! You can thank me later!

French Pear Cake (Gateau Fondant Aux Poires)

Ingredients:

3-4 small ripe pears, peeled and quartered or cubed (I use 2-3 D'Anjou and it is plenty, cubed.)

1 cup plus 1 1/2 Tbl (250 g) butter, at room temperature (I just use 2 sticks unsalted butter with good results.)

Zest of 1 lemon

1 1/4 cup (250 g) sugar

1/4 teaspoon vanilla extract

4 eggs, at room temperature

2 cups plus 1 1/2 Tablespoons flour (I use 2 cups with good results.)

1/2 teaspoon baking powder

Pinch of salt

Directions:

Preheat oven to 350 degrees. Grease a 24 cm (9 1/2") springform pan.

In a stand mixer with the paddle attachment, beat the butter and sugar until very fluffy and white. Mix in the eggs slowly, one egg at a time. Add vanilla and lemon zest.

In another bowl sift together the flour, salt, and baking powder. (I just whisk together.) Add the flour mixture slowly to the egg mixture. Don't over mix.

Pour (or spoon) half the batter into the springform pan. Place the pears on top. Pour (or spoon) the rest of the batter in the pan. Bake for 1 hour or until a toothpick inserted in the center of the cake comes out clean. Dust with powdered sugar before serving.

I also recommend refrigerating any leftover cake because of the fruit content.

Recipe from mykitchenintherockies.com.

Albondigas Salvador! The best meatballs you will ever taste!

I tried this mind-blowingly good recipe for "Albondigas Salvador" from Deliciouso! by the sadly now departed Penelope Casas. If you are a lover of Spanish food or a novice, one of her cookbooks is a must. She wrote that this recipe is from Salvador Lucero of Bar Bahia in Cadiz. After further research, I found that Salvador sold the business and these beauties aren't even on the new menu. What a shame.

When I make Ragu alla Bolognese, I always have a half pound ground beef and a half pound ground pork leftover and this is what I make. The ingredients are simple; however, there is a lot of mincing of ingredients which are divided, so pay attention to your mise en place and read the recipe a few times before starting. I will share the breakdown of ingredients to help with any confusion. I serve it with this lovely saffron rice, salad, baguette, and a bottle of Rioja. Desfrute! 

Albondigas Salvador

Serves 4

Ingredients:

1/4 cup dried bread crumbs (I use Progresso Italian style.)

3/4 cup chicken broth (1/2 and 1/4)

1 pound mixture of ground pork and beef in equal parts

4 garlic cloves, minced (2 and 2)

2 Tablespoons minced parsley (1 and 1)

7 Tablespoons minced onion (3 Tbl and 4 Tbl)

Generous grinding of black pepper

1/8 teaspoon nutmeg (I always freshly grind it on a grater or in my beloved nutmeg grinder.)

1/2 teaspoon Kosher salt (I use 1 teaspoon.)

1 small egg, lightly beaten

2 Tablespoons olive oil (1 and 1) (I use La Espanola as recommended by a dear friend.)

Flour for dusting

1 fresh bay leaf

1 small tomato, skinned, seeded, and chopped

1/4 cup dry white wine (I use Osborne Sherry Fino and it is perfect!)

Directions:

In a large bowl, soak the bread crumbs in 1/2 cup of the chicken broth. Lightly mix in the meat, 2 of the minced garlic cloves, 1 tablespoon of the minced parsley, 3 tablespoons of the onion, the pepper, nutmeg, salt, egg, and 1 tablespoon of the oil. Shape into 1 1/2-inch balls and dust with flour. (Makes about 20 and can be made ahead and refrigerated.)

Heat the remaining tablespoon of oil in a shallow casserole (I use an All Clad skillet with lid.) and brown the meatballs on all sides. (I remove the meatballs and set aside.) Add the remaining 2 cloves of minced garlic, 4 tablespoons onion, and 1 tablespoon parsley, and the bay leaf. Saute until the onion has softened. (I return the meatballs to the pan here.) Add the tomato, the remaining 1/4 cup broth, the wine, and season with salt and pepper, if needed. Cover and simmer 45 minutes, adding more chicken broth or water, if necessary. (I've never had to add extra.)

*Swedish Meatballs aren't too shabby either!*

"Milk?"

Wisconsin, the land of cheese, milk, and butter! People from this state are lovingly known as "Cheeseheads," and are serious about their dairy products! In fact, I attended a wedding there a few years ago, and it was the only wedding I've ever seen where waiters and waitresses proudly carried huge trays bursting with glasses of milk; after all, it is the state beverage! My husband just got back from a trip to Wisconsin, and milk is not the only product in great abundance there, they also have tomatoes, lots and lots of tomatoes! So, lucky for me, he brought back a box piled high with beautiful home-grown tomatoes! With my bounty at hand, I knew exactly what I wanted to make, "Soft Mozzarella Poached with Tomatoes and Basil!" This recipe is fantastic! Soft creamy mozzarella surrounded by a pool of sweet tomato sauce and basil! All that is required is a glass of wine and plenty of crusty bread! Although, if you're a cheesehead, you'll probably want milk!

Soft Mozzarella Poached with Tomatoes and Basil

Serves 4

Ingredients:

1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
3 lbs fresh tomatoes, peeled, seeded, chopped, and drained (for help peeling tomatoes, check Techniques), or canned
Kosher salt and freshly ground black pepper
2, 8 oz balls of fresh buffalo mozzarella cheese, drained, at room temperature, and cut in half
1/2 cup fresh basil leaves
Basil sprigs, for garnish
Crusty bread

Directions:

Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, until the garlic is golden, about 2 minutes. (Don't burn the garlic!) Remove the garlic and discard. Reduce the heat to medium low, add the tomatoes, and simmer until the tomatoes soften and begin to liquify. Season to taste with salt and pepper. Let cool for 10 minutes. Puree in a blender until smooth.

Twenty minutes before serving, bring the sauce to a simmer in a large saucepan over medium heat. Place the mozzarella, cut-side down, in the sauce so that it is half submerged. Remove the pan from the heat and let sit 6-8 minutes.

In the meantime, cut the basil into thin strips. To serve, place a piece of mozzarella on each plate. Stir the basil into the sauce. Spoon the sauce around the mozzarella. Garnish with basil sprigs and serve immediately, with bread.

Recipe adapted from Weir Cooking: Recipes From The Wine Country, by Joanne Weir.

The Swedish Chef

Swedish meatballs (kottbullar) are a traditional dish consisting of seasoned beef, pork, and/or veal meatballs covered in a brown gravy and are one of the best-known and loved Swedish dishes. The first recipe appeared in print in Cajsa Warg's Swedish cookbook in 1754. Before the invention of meatgrinders in 1845 by German Baron Karl Drais, Swedish meatballs were truly a labor of love and considered a luxury item served at traditional smorgasbords and other special occasions. Swedish meatballs also have deep roots in America's upper Midwest, brought by Scandinavian immigrants with the peak of their migration between 1870-1900. They were also featured at the 1939 New York World's Fair at the Swedish Pavilion's Three Crowns Restaurant, explaining their popularity in the early 20th century with a resurgence in the 1950s and 60s. Swedish meatballs are traditionally served with brown gravy, mashed or boiled potatoes, lingonberry jam or sauce, and pickled (or pressed) cucumbers. 

This recipe, that I found at The Spice Garden, is adapted from Irma Rombauer's The Joy of Cooking and is the best I've ever tasted! The meatballs are exceedingly tender and moist, and the creamy sauce has just the right tang thanks to the addition of sour cream. One tip to remember when incorporating sour cream to a warm sauce is to stir in 1/2 cup of the gravy, 1/4 cup at a time, into the sour cream, whisking very well until incorporated before adding it to the gravy. If you don't do this, more than likely the sour cream will curdle and leave clumps in your gravy. Eek! I like to serve my Swedish meatballs with buttered egg noodles and if you can't find lingonberry jam, cranberry jam makes a decent substitute. So stop buying them at IKEA and make them yourself! They are way better, "bork, bork, bork!"

Swedish Meatballs

Serves 4-6 as an entree.

Ingredients:

For the Meatballs

1, 1" thick slice of bread

Milk to soak the bread

1 1/2 lb ground meat (1/2 lb beef, 1/2 lb pork, 1/2 lb veal, or a combination) (I used 3/4 lb beef and 3/4 lb pork)

2 eggs

3 tablespoons butter

1/4 cup finely chopped onion

3 tablespoons chopped fresh parsley

1 1/4 teaspoon salt

1/4 teaspoon paprika

1/2 teaspoon lemon zest

1 teaspoon lemon juice

1/4 teaspoon nutmeg

1/8 teaspoon allspice

2 cups beef stock

For the Gravy

1 cup sour cream

1/4 cup flour

2 teaspoons chopped fresh dill

2 tablespoons dry Sherry

Salt and white pepper, to taste

Chopped parsley, for garnish

Directions:

For the Meatballs

Soak the bread in enough milk to saturate it and let it soak a few minutes. While the bread soaks, melt 1 tablespoon of butter in a frying pan over medium heat. Add the onions and saute until translucent. Set aside and allow to cool slightly.

Wring the liquid from the bread (discard the milk) and add it along with the remaining meatball ingredients (except for the remaining 2 tablespoons butter and the 2 cups beef stock) in a large bowl or stand mixer and mix with your hands or mixer until the ingredients are well incorporated. Shape the meatballs into approximately 1" balls, and place on a large plate or baking sheet. (The meatballs can be made ahead and refrigerated until ready to cook.) 

Melt the remaining 2 tablespoons butter in a deep saute pan over medium/medium-high heat. Drop the meatballs into the bubbling butter and brown them on all sides. (Do not overcrowd! You should brown them in batches, setting them aside on a plate until all the meatballs are browned.) When all the meatballs are browned, return them to the pan and add the 2 cups beef stock, reduce heat, cover and simmer for 15 minutes. When done, remove the meatballs with a slotted spoon and place them on a warm baking sheet and hold in a warm oven.

For the Gravy

Mix the sour cream, flour, dill, and Sherry in a medium bowl. Whisk in 1/2 cup of the stock, 1/4 cup at a time, until fully incorporated. Make sure there are no lumps! Mix the sour cream mixture into the stock and continue to stir until thickened, just a few minutes. Taste and season with salt (if needed) and white pepper, to taste.

To serve, add the meatballs to the gravy and transfer to a platter or serving bowl. Garnish with the chopped parsley.