Happy Sunday! Greetings from a household steeped in post-Thanksgiving lethargy. We've been coasting on leftovers since Thursday and consuming way too many 'moist maker' sandwiches - à la Ross Geller-style. If that reference doesn't ring a bell, we might need to re-evaluate our friendship!
In this week's newsletter I bring you a delightful cocktail snack idea that's more about assembly than an actual recipe. A break from the kitchen for a few days sounds good, doesn't it?
I've also compiled a selection of some appetizing condiments that would make wonderful additions to homemade Christmas hampers for family and friends.
Pantry essentials covered, onto the booze! Below, you’ll find a few festive, as well as slightly unusual alcohol recommendations, to stock up your home bar. And when I say 'home bar', I use the term lightly. Wherever you choose to stash your spirits, be it in a cupboard, on a bar cart or in the corner of a bookshelf, propping up Proust, these selections will be especially useful when unexpected guests ‘pop by’ during the festive season.
I hope you enjoy today’s selection of food and drink suggestions which is all my fragile, post-Thanksgiving mind can handle.
The Gilda pintxo, a Basque delight, has a rather intriguing tale. Back in the 1940s, Casa Vallés, a bar nestled in San Sebastián, created this iconic snack. Its name is apparently an ode to Rita Hayworth's fiery character in Gilda. This pintxo boasts skewered green olives, anchovy filets and tangy pickled peppers.
The Recipe
I decided to jazz up the traditional Gilda by adding smoked chorizo and a surprise salami find from the depths of my fridge, as well as cornichons, cocktail onions and anchovy wrapped olives. You could also include little cubes of cheese (Manchego might be nice) and even cold shrimp or pickled radish.
I then paired these delicious morsels with a Dubonnet cocktail: equal parts Dubonnet and gin, a dash of orange bitters, and heaps of ice. Interestingly, it is rumored that this cocktail was the Queen's preferred tipple, no wonder I am rapidly becoming a devotee of this delectable libation. Another wonderful pairing would be a dirty martini or fig negroni.
Wonderful condiments and yummies
Below is a non-exhaustive list of fabulous and adaptable pantry items. With the exception of yoghurt, all these yummies (yes, that’s an official term) make fabulous stocking and hamper fillers.
Maldon Salt
My favorite salt - in a bucket! What could be better? Maldon salt originates from the coastal town of Maldon in Essex, England, where its production dates back over a century.
Harvested from the waters of the Blackwater Estuary, renowned for its clean seawater, this salt is handcrafted using traditional methods passed down through generations. The delicate pyramid-shaped flakes are formed by evaporating seawater, resulting in a unique texture and a pure taste.
A little salt tip when seasoning your dishes.
If you’re making a stew or soup, don’t wait until the last moment to add salt, but rather add the salt in small increments throughout the cooking process, tasting as you go.
This technique will give you, the cook, full control over the creation of subtle nuanced layers of flavor and brightness.
Lebkuchen mix biscuit
You simply must have a selection of these traditional German Christmas biscuits. And before you ask, no I’m not German, but for some reason, every December (and occasionally, if we were fortunate, also November), these wonderfully festive biscuits would appear on our kitchen table. Frankly, I'm torn between whether they're genuinely delicious or if my taste buds are swayed by nostalgia. Yet, there is nothing better than dunking these cookies in a hot cup of cocoa whilst sitting beside a crackling fire with the Christmas lights twinkling in the background. Me, sentimental? Surely not.
La Fermiere Chestnut Yoghurt
During the holidays, I habitually indulge in chestnuts in various forms: chestnut spread, candied chestnuts, chestnuts roasting on an open fire - you get the idea. However, the thought of combining yogurt with chestnut spread had never crossed my mind, until recently. As it turns out, I've been inadvertently overlooking an ambrosial delight. It’s time to be indulgent so go ahead and enjoy this yogurt for breakfast with a frothy cappuccino.
Preserved lemons
I'm a huge fan of dirty martinis and enjoy experimenting when crafting them at home. Over time, I've dabbled with adding caper and cornichon brine, and even anchovy oil. Recently, I tried adding a touch of preserved lemon brine to my usual dirty martini recipe, and, just like that - magic! The result was a beautifully balanced concoction, perfectly tangy and salty with a subtle sweetness. Give it a try and report back.
Cocktail Rounds
Remember those friends I mentioned earlier who magically appear during the festive hustle and bustle; they always seem to show up precisely when the fridge is bare. But fret not! Cocktail rye bread ‘rounds’ come to the rescue. Arrange them artfully on a silver tray, top each with a dollop of mascarpone or cream cheese, add some tinned sardines, a dash of hot sauce, chives and your choice of seasoning, and voilà - instantly elegant hors d'oeuvres!
Fleur de sel
Fleur de sel, aka ‘Flower of salt," is a prized premium sea salt, renowned for its delicate taste and distinct texture. It's a go-to for cooks; perfect for adding that final touch to dishes.
When preparing my dark chocolate mousse, I love finishing the dessert with a drizzle of extra virgin olive oil and a pinch of fleur de sel for that perfect sweet/salty balance.
Cocktail Bar Stock up
Every Friday, my family and I gather for our cocktail ‘club’ - a wonderful tradition where we experiment with various ingredients to create cocktails paired with a casual snacky supper. It's an opportunity, especially after a week filled with cooking and developing recipes, to relax, spend time together and laugh.
Lately, when exploring our antique cocktail spinner/rolodex I stumbled upon some ingredients and liquor combinations that in some circles may have slipped out of favor, but which are truly exceptional. Here are a few recommendations:
Dubonnet
Dubonnet is a fortified wine with a bittersweet flavor profile, often characterized by subtle spices and herbs, reminiscent of a mildly spiced herbaceous port. Historically, as we mentioned earlier, it gained fame as a favorite drink of the British royal family, notably the Queen - we are in good company - and remains a classic aperitif. See above for my cocktail recipe suggestion.
Fernet-Branca
A bit like marmite - not for everyone. Fernet-Branca is a complex, bitter herbal liqueur. Its intense flavor profile blending herbs, spices, and a hint of menthol divided opinions in my household; my husband likened it to cough medicine while my father found it “heavenly”. Is that a generational thing?
Initially, Fernet-Branca always strikes me as slightly medicinal. Yet, despite my less-than-enticing description, in the right mood, it's actually surprisingly delicious. Pair this spirit with cognac, a dash of Angostura bitters, simple syrup, and garnish it with an orange twist for a delightful digestif libation. You can find a recipe and food pairing suggestion here.
Campari
My current favorite Friday night tipple is a Fig Negroni. You can make this by combining equal parts campari, martini rosso and gin with just a dash of fig syrup (or any syrup you prefer).
Martini & Rossi Extra Dry and Rosso
Here's another gem I stumbled upon in the cocktail rolodex: the Diplomat cocktail. It's a blend of Italian and French vermouth in equal parts, laced with a few dashes of maraschino syrup. If you're a fan of Negronis, this one will be right up your alley.
Angostura cocoa bitters
A few dashes of this in your traditional espresso martini, and well, it’s a party.
That’s it for this week. I'll now return to vegetating on the sofa. My husband and I are off to the Cotswolds for a few days break. Yippee! I’ll be back…