Every year for the month of December I post a holiday menu centered around a particular theme. Last year was an ode to seafood, which was a celebration of my maritimer roots. This year I’ve decided to look back once again but in a more personal way. This year’s theme is nostalgia. And no, that doesn’t mean I’ll be posting a turkey with all the trimmings, not that there’s anything wrong with that. When I say nostalgia I mean personal nostalgia. Dishes from my past holidays were either memorable one-offs or treats enshrined in family rituals. But of course, this wouldn’t be Rhubarb and Cod if they were faithful recreations. Expect twists galore as always. First up is this Jalapeño Cold Pack with Onion Bagel Chips.
It’s December and you know what that means, the holidays are upon us. Now, depending on who you are, that could be a very good thing or a kind of crappy thing. And if you’re like me, it can be either or depending on the day. I am currently wrapping up my holiday shopping, so I’m a little lukewarm on the subject. But even my post-Black-Friday sour mood can’t spoil the joy I get from planning festive menus. Cocktail parties, cookie boxes, and lavish feasts – I love dreaming them all up. Today I’m bringing you a holiday-ready main – this Gnocchi Stuffed Squash with Spinach Artichoke Cream. A vegetarian offering that I think is grand enough to hold its own next to a standing roast and decadent enough to make omnivores jealous. So let’s talk about it!
If you frequent this site, you might have noticed I don’t post cookies often. Sure, as a tastebud-possessing individual, I like a good cookie. What’s not to like about hand-held delights made primarily of butter and sugar? But I don’t tend to have a lot of cookie-related ideas. They seem to be my culinary blindspot. It might be because I don’t find them particularly beautiful. And I am a visual learner and schemer. Now, before you direct me to the plethora of perfectly gorgeous sugar and gingerbread cookies on the Internet, I know they exist. My other Achilles heel is royal icing. So yeah, I can’t even approach cookies from a design standpoint. But every now and then the baking gods come through and bless me with a good cookie idea I can actually pull off. And these Caramel Apple Linzer Cookies are a fine example of such an idea.
It’s Thanksgiving for my neighbors to the south today. I’m sure most of them are absorbed in the pie-of-it-all right now. But once the wishbone is broken and the last round of coffee is served, they will be confronted with a new task – consuming all the leftovers. Now, this is one of those good problems to have to be sure. But being Canadian, I know how repetitive turkey day leftovers can be. Don’t get me wrong, I love a turkey sandwich as much as the next girl. But eventually, you start to miss the way you used to eat. Pasta, salads, noodles, and of course, soup. Luckily, a leftover, like turkey, can find a home in all of the above. But today we’re concentrating on this Turkey Pistou Stew with Pearl Couscous. Why? Because this soup is perfect for those final bits of the bird that aren’t exactly sandwich-worthy.