Surviving the Holidays

IMG_0333My intentions were good.  Surely I would have some time to post something before Christmas day, right?  Apparently, not.  Tuesday our friends Keith and Harald arrived and I made the above menu. One day in between to prepare for the Christmas Eve cocktail party and the big feast on the 25thIMG_0336IMG_0337There was also a Tree Trimming Party three days before the Willkommen dinner (and yes now I look at it I realize it’s missing an L), somehow that menu board pic got deleted.

There were two themes to this years festivities: cookies and lemon.  Most of the cookie recipes I got in the NYT.  The Ginger Spice cookies I posted about here.  2015-12-18 22.02.40 The Chocolate Mint Thins where a bit of a challenge to make and still made you hands covered in melted chocolate, but that is hardly something to complain about especially given how delicious they are.   2015-12-18 22.02.21 My favorite were the salty sweet Peanut Butter cookies.  The recipe is Maury Rubin’s from City Bakery and is out of this world, certainly the best peanut butter cookie recipe I have ever tasted! 2015-12-18 22.02.30 And because I already had spice cookies made I whipped up some cardamom Ice cream* and crumbled in 2 cups of broken up cookies.2015-12-18 22.02.25Thanks to my friend Jeremy for taking these pictures.  The last cookie I made and served twice was the winner of the times festive cookie competition: Grandma Dorie’s Italian Lemon Ricotta cookies.   I had made some candied lemon peel so didn’t use the season colored sprinkles that are in the Time’s picture.  Of course in my frenzy I didn’t get a picture of them.

I hope that whatever you have been up to this holiday season it has been fun, spent with those that you love, over some wine and good food enjoying the season.  And the unseasonal weather.

Thanks so much for stopping by.

*( to make cardamom ice cream omit the vanilla and bourbon and add 3 Tablespoons of green Cardamom pods, lightly pounded in a motor and pestle, to the hot cream and sugar in any Vanilla Ice Cream recipe.  Once the sugar has melted let the mixture sit for 30 minutes, strained out the spice and then proceeded with the recipe).

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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4 Responses to Surviving the Holidays

  1. costumelady says:

    SO SO SO SO JEALOUS. xoxoxoxo

  2. Leslie-Anne says:

    Merry Christmas!

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