We started off the new year plagued by router problems, hence the delay in wishing you a happy and prosperous 2007!
Wireless network problems aside, we spent a wonderfully relaxing holiday season, not to mention a delicious one, and are now rejuvenated for the year ahead.
We are fortunate to be surrounded by good bakers which meant that I did not need to bake anything this holiday season; instead we were able to enjoy the friuts of everyone else’s hard work. From our sisters came ginger snaps and shortbread, and marzipan fruit and animals, suitably devoured by those of us who can eat our body weight in marzipan. My mother and grandmother made many family favourites, including butter horns, cashew crescents, traditional Christmas cake and my absolute favourite, Kul-Kuls. I found the recipe on the internet, but someday, I will have to get my mum and grandma to give me their secrets.
For three days leading up to Christmas, our kitchen was awash in a sea of red, nothing is more festive than cranberries popping over a hot stove. I made homemade cranberry jam for everyone, and cranberry sauce to go with the Christmas turkey (a cinch to make, with sugar and water and bag of fresh ocean spray cranberries).
As a great suggestion from Chocolate and Zucchini, of all the new things we tried this year, here is our Best of 2006 list:
Best Meal (local): George, close second would be Celestin.
Best Meal (international): Tragabuches, Ronda, Spain, close second would be Cal Pep in Barcelona
Best Sparkling Wine or Champagne: Krug (NV), close second would be Dom Perignon Vintage 1998
Best Wine: Chateau Cantenac 2001 (there is a story to this one)
Best New Kitchen tool: Cuisinart hand-held blender (not sure how I survived this long without one)
Best New Cookbook: Thomas Keller’s French Laundry. I was fortunate to receive 3 great books this year, and the other two deserve an honourable mention as well: Alain Ducasse’s Flavours of France, and the formidable, Larousse Gastronomique.
One of our goals for 2007 is to do more blogging, you’ll have to tell us how we do.