Flavor Combinations for Welcoming/Closing Out the Year
What to eat on New Year's Eve is such a particular choice to make, or not, I don't know. Should we talk through options? There's the on-the-nose direction, a meaty centerpiece with a bounty of vegetable sides, grounding me in a holiday scene out of a Nora Ephron film. On the opposite end of the dinner expanse is the escapist route. Elish suggested building a menu around piña coladas, rebelling against our external environment, which I love. And then there's everything in between. The last meal of 2022 is about welcoming in the new year, sure, but it's also about parting with the present one. How do we say hello and goodbye with the same menu? How do we serve "ciao?"
For watching the ball drop on the couch in pajamas…
The high-low, well-loved party trick of the present moment is potato chips and caviar. Tobiko, or flying fish roe, is a bit more accessible than the caviar you typically see in this kind of recipe. Pick up shrimp cocktail from somewhere reliable and have a relaxing blast.
Fancy Potato Chips!
Potato chips
Sour Cream
Tobiko
Chives, sliced
Arrange potato chips on a platter. Top with sour cream, tobiko and chives.
For something festive to bring to a friend's dinner party…
Don't let anyone tell you that winter squash tastes like candy; it does not. I've had candy. That said, the caramelization of the jaggery and the acorn squash in this recipe is something to be celebrated. What’s jaggery? It’s unrefined, solidified sugarcane juice from India and it’s incredible. It typically comes in a solid block, but this wonderful spice shop Sourcery sells it ground. Convenient! Honey, hot honey (!!), brown sugar, or maple syrup will all work as sweet substitutes. Also, this dish is perfect for everyone because it avoids all major allergens and animal products.
Caramelized Acorn Squash with Pomegranate
1 acorn squash, seeds and pulp removed, cut lengthwise, sliced into half moons
2-3 tablespoons extra-virgin olive oil
sea salt and freshly ground black pepper
2 tablespoons jaggery or something sweet
A few shakes of garam masala
1 small palmful of pomegranate seeds
1 lime
Preheat the oven to 400 degrees. Place the squash slices on a baking sheet and toss in olive oil, salt, pepper, and your choice of something sweet. Arrange the squash in a single layer and roast for 30-40 minutes, flipping halfway through, until the squash is tender and golden brown. To serve, finish with a light dusting of garam masala, a sprinkle of pomegranate seeds, and a Microplane shower of lime zest.
For upgrading a takeout order…
A staple in my fridge! These get along with plenty of food friends. Outsource your dinner by ordering tacos, chili, or pizza. Jazz up the delivery with your freshly pickled onions.
Spicy Pickled Onions
½ red onion, thinly sliced
2 fresno peppers, thinly sliced
½ habanero pepper, minced with ribs seeds if you like it HOT
½ cup apple cider vinegar
2 tablespoons of honey or something sweet
2 teaspoons sea salt
Place the onions and peppers in a container, preferably glass. In a small saucepan over medium heat, bring the vinegar, ½ cup water, something sweet, and salt to a boil. Pour the pickling liquid over the onions and peppers and allow to cool to room temperature before covering and storing in the refrigerator for about one hour. The onions and peppers will continue to pickle and transform over the next few days, but you can use them after an hour of marinating. Enjoy the transformation!
Q&A
Q: What should I make for lunch for 6 people?
A: Last edition's split pea soup would be a wonderful lunch. Serve it with some toasted and buttered whole wheat sourdough. I love something a little old school for lunch.
The lunch salad would also work well. For a little daytime drama, I recommend roasting a whole side of salmon separate from the salad. Adjust the cook time to 30-35 minutes for a 2 ½-pound side of salmon. Have a "voila" moment when you bring out the fish, and serve it all family style.
Hate those options? There is also this salad to consider. It sounds lovely, and it’s on my list of things to make.
Do you have a cooking or food question? Please send it my way! You can reply directly to this email, or write to me at foodstar@substack.com.
Thank you so much for reading and cooking along. We will be kicking off next year with a bit of sunshine and some thoughts on a well-stocked pantry. Have a great weekend! Until next year!
Lots of love,
Ash