The rampant holiday eating and cooking continued the day after Christmas. My brother and I hosted a dinner for a few of our friends.
no knead bread, preserved lemon butter
roasted walnuts in the shell
chestnuts in warm sage oil, prosciutto
sweetbread nuggets, honey mustard
roasted cauliflower, coriander, paprika, anchovies
warm peanut butter oatmeal chocolate chip cookies, whipped cream
My brother’s almost no-knead bread came out beautifully brown and crusty and with a nice chewy moist crumb. We served the fresh bread with preserved lemon butter studded with preserved lemon, shallots, parsley and thyme.
Once I was served freshly roasted walnuts at a dinner party with nut crackers to tote. This was a revelation to me. The sounds of the crackling, the scene of guests going at the nuts with the crackers was entertaining. I picked up a few nutcrackers at Surfas for only $2.50 a pop and let my guests crack away at the warm, freshly roasted walnuts
Buttermilk-marinated and doubled-dipped sweetbread nuggets.
Merguez in the process.
I ended the meal with warm, straight-from-the-oven peanut butter oatmeal chocolate chip cookies with the fluffiest whipped cream sans sugar and a touch of creme fraiche. Warm and soft, cool and creamy. A plate of the sweetest, juiciest satsumas from the farmer’s market followed. All around a fun and great meal full of holiday cheers.