Skip to main content

Burn that Crap! Our End of 2021 Festivities

Just like any other holiday, I try to come up with a theme and a menu. Last year, because D had studied Japanese language and culture, we did: Osechi Ryori おせち料理 (Japanese New Year’s Food). Typically, we include some fortuitous feasting that includes good luck foods from around the world as well as some other traditions meant to end the year on a good note and launch into the new one.

This year, as we are looking at twenty months of the on-going global pandemic and some countries are entering their fourth wave of the virus, my patience has been tested and I am failing. Let's add to that that two good friends have lost their mothers to COVID. I decided that my theme was: Burn That Crap! And our menu was going to include things that were all set on fire or torched in some way.

Not edible, but my favorite burning New Year's Eve tradition is the Ecuadorian Años Viejos: Torching the Old Year to Toast the New One. Usually we make one man; this year, we each made one. I guess we had a lot of grievances to burn. R's Pocky Man only had one complaint - one class, one exam, and one specific question. D's Pico Head also only held one: COVID. Jake and I filled our Años Viejos with multiple gripes of which we need to let go.

I went on to serve a Flaming Gin and Tonic...

...Shrimp Saganaki...'s the sauce for our Crêpes Suzette...

...and we finished up Torched Marshmallow Cookie Sandwiches.

Stay tuned for the recipe posts for these dishes.


Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P