Yes,
there are holidays between now and Christmas. We tend to jump ahead. The day
after Halloween, a neighbor opened her door and I could hear her music: “Frosty
the Snowman.”
Here’s a Christmas primer. I’m also
reminding you to savor pumpkin spice season, give thanks and plan for Mardi
Gras Port Arthur in February.
While many of us think of candy
canes only around December, I learned of a popular use this summer when I
handed out free pickles at a run. Someone mentioned stuffing pickles with those
big soft candy canes and I had to know more. Then I had to try it. My version
of sliced pickles with a round candy on top is not the real deal. But that’s all
I needed to try it out.
Turns out these stuffed pickles are sold
and savored in the south. I did a Culinary Thrill Seeking survey and found about
half the people I asked if they’d heard about it was shocked by the suggestion
of it. The other half smiled knowingly and told me stories of their youth.
If you have a story, or if you are trying
it anew, tell me about it! Here’s more holiday
fare:
“Farmhouse
Christmas: Recipes and Crafts for a Cozy Homemade Holiday”
What’s
old is new again… Every Single Christmas.
Thanks
Melissa Bahen. The creator of Lulu the Baker brings this book full of old
favorites, with a few updated flavors.
Pages
will take you through a whole meal, with twists on classics. Have you thought
of Honey-Hazelnut Carrots? I’m skipping to some known blasts from the past.
Remember that peanut butter and chocolate-coated addiction we called Puppy Chow
around here? There’s a recipe for People Chow. Sticky Coconut Chex Mix calls
for Golden Grahams cereal. I wouldn’t have thought of this variation.
Everything Pigs in a Blanket dazzles with Everything Bagel seasoning.
Guests
are sure to be impressed with a Charcuter-Wreath. Get it? Spear some cheese,
meats, olives, tomatoes, greenery, etc. onto toothpicks or bamboo and arrange
in a circular pattern on a tray. You’ve got to smile at this one.
One of my favorites to actually make myself is called Soda Cracker Toffee here. We’d call them saltines and you simply spread a butter, sugar and chocolate mixture on top of them. It’s sweet and salty and “essentially foolproof,” the author notes.
The
ski is just the beginning
- Aprés-ski is a word we don’t use much around our coastal parts. A ski lodge
sounds great. Hurtling down slopes, not so much for me. But this French term
for the social and culinary gathers after a day in the snow is just my jam.
Death
Star, Clay Pigeons and Haiku Spritz are some suggestions in “Alpine Cocktails“Alpine
Cocktails: Pours, Drinks, Sips, and Bites”,” edited by Allyson Reedy.
I
never would have imagined a mountain scene in Colorado with me and a stemmed
glass full of a neon green beverage made of Midori melon liquor, Chareau aloe
liquor and cucumber ribbon garnish. Such is a Haiku Spritz from Liberty Adams,
Yampa Valley Kitchen in Steamboat Springs. This book is for recipes, trip
planning and great imaginations.
You’ve
got Alpine Mule from Switzerland and Norwegian Toddy from Utah. But I’m
thinking from the energy boost of a Death Star Charbay Espresso Cocktail from
Hidalgo at W Aspen in collaboration with Dushan Zaric of Aspen, Colorado.
Clay
Pigeons is described as “funky, Irish-y coffee” with a hint of banana and an
herbal, perky after-dinner selection. It’s from Tyson Buhler, Death & Co
Denver, Colorado.
Take
a trip with this book, even if you never leave Texas.
Darragh Doiron is a Port Arthur
area foodie who wants to hear if you’ve experienced pickles stuffed with candy
canes. panews@panews.com
