making the best of it

Deborah
All thoughts of dining al fresco anytime soon have flown out the window. The long haul of winter just seems to be getting longer each day.

We still need to eat, drink and be merry, don't we?  A season defying hors d'oeuvre that I love is something I call Moroccan Couscous Rolls. They are a play on the classic stuffed grape leaves. The difference is I use collard greens for the wrap and seasoned couscous for the filling. The rolls are served with a fruity sweet and sour glaze. As is my style, I rarely make this exactly the same way twice. Instead I improvise from a basic plan and taste everything as I go to create a balanced flavor that has some character.

Collard greens are perfect for this dish because they are large, cook quickly in boiling water, and hold their shape when tender. They give the rolls structure and a fresh mild green taste. After blanching till tender, I will carefully run a knife along the rib of each leaf to remove the raised section so they will lay flat. This is a bit time consuming and requires a little attention with a steady hand, but it is not difficult to achieve.

For the filling I mix steamed couscous with pine nuts, chopped mint, currents, a dash of cinnamon and a plop of mayonnaise to keep everything together. The variations on what to add are endless. One of my favorite additions is pomegranate seeds, for color and a pop of juiciness.

The glaze is simply some fruit jelly melted down with a little splash of vinegar, salt and lemon juice. I just keep tasting this mixture as it cooks to get the right balance of flavors. I aim for a pronounced tart fruitiness that is not overly sweet.

Ikea's Lingonberry preserves is one of my favorites. It has the deep fruity flavor I am going for and a tiny hint of bitterness to keep it interesting.

Wrapping the rolls is fairly simple once you get the hang of it. Lay a leaf out flat, put about a teaspoon of filling in the center, fold the two sides in as flaps, then fold up the bottom flap to cover the filling, and roll up toward the top. It does require nimble fingers and a bit of experimenting to get your technique down, but it is easily mastered.

The collard leaves can be blanched the day before and stored in a stack, wrapped in plastic in the fridge till you are ready to begin rolling. The finished rolls can be made hours in advance and chilled in the fridge before serving. I like them a little bit cold, it adds to the freshness as you bite into them.

These little cuties are great with other hors d'oeuvres, especially heavier items that might be fried or cheesy, as they lend a light counterpoint to the spread. They are also really good the next day when you are grazing in front of the fridge looking for a tasty leftover nibble.

Any wine suggestions Amanda?

Amanda
Wow! This really looks like such a fun, festive dish! It's beautiful! I would love to give this a shot, and I think I will. However, something tells me mine might not come out as exquisite and lovely as Deb's! Love this recipe for the Spring! In fact, I am so excited about my wine selection for this dish! As Spring approaches, I crave Rose. And everything about this recipe just calls out for a juicy, lush Rose with hints of spice! The spice and berry fruit flavors of the wine are perfect for the combination of cinnamon and mint flavors of the cous cous, as well as the fruit preserves. Yum Yum!

Belle Glos makes a delightful Rose - the Oeil de Perdrix Pinot Noir Blanc. (Oeil de Perdrix is French for eye of the partridge) It is rich and full-bodied, with bold berry flavors. I envision sipping this wine while enjoying Deb's Moroccan Cous Cous Rolls on a warm Sunday afternoon! Makes me extremely eager for Spring to arrive! This food-friendly Rose retails for around $16.99.

I have also mentioned the Crios Rose of Malbec before, made by one of my favorite producers, Susana Balbo in Argentina. A lovely bouquet of fresh berries delights the nose, while flavors of cherries, strawberries and spice dance on the palate! I adore this wine! I couldn't think of the more perfect wines for this recipe! Balbo's Crios line (all delicious) can be found for around $14.99.

I would also recommend pairing a sparkling Rose, something inexpensive would work just fine. The Chandon Brut Rose from California  sells for around $16.99. A blend of Chardonnay, Pinot Meunier, and Pinot Noir, this is a creamy, fruit forward sparkler which is the perfect addition to any Springtime get-together!

Can't wait to test out this dish (and of course, the wine to go with it!)

holiday time!

Ahhhh, the winter holidays in New York City. This is my favorite time of year. New York pulls out all her jewelry and puts out a lavish display, from the tacky to the superfine. AND the city clears out and becomes the hometown again that I grew up in. Not having to travel or go near a crowded airport is another bonus of staying home next week.

There is a neighborhood near me in Queens called Middle Village that is really fun to drive through at dusk to see all the lights on the Archie Bunker style houses complete with moving mechanical reindeer and inflatable Santas on Vespas. In Manhattan yesterday I walked by Bergdorf Goodman's and was mesmerized by their Alice in Wonderland inspired holiday windows. Every year they outdo themselves and this year the details are truly incredible. The Time Warner Center at Columbus circle is dazzling with gigantic stars and glittering purple trees out front. The outdoor craft market across the street on the corner of Central Park is worth a visit too.

I have to admit the festivities on the home-front have gotten off to a slow start this year. I have been cooking for so many parties straight through Thanksgiving that I haven't had a chance to plan my own. Christmas this year will bring 28 family and friends to my dinner table. This is what my mother would have called "a busman's holiday" for me. Which is to say that there will be a lot of work involved! yeah. I usually farm out dessert duty to my sister-in-law who makes a beautiful bouche de noel (a French yule log cake).  I think I will stick my uptown sister on Champagne duty (anything special she should look for this year, Amanda?)

I found these Mandarine oranges at Fairways to put in my salad.  I was looking for kumquats, but these were a happy alternative.

As for the menu, it has to be simple but special. It won't be vegetarian for this crowd, but there will be plenty for everyone's preferences (I hope). What is it you may ask. Well, I don't know yet, but I will definitely include my favorite salad of the season which is colorful and festive and easy to make for a crowd. I prepare all the different ingredients ahead of time (even the day before) and then assemble right before serving. The salad consists of mixed greens, chopped radicchio, sliced tangerines or kumquats, pomegranate seeds and sliced radishes.

My daughter loves the chore of removing the seeds from the skin of a pomegranate. Hey, I'll take the help!

The julienne does not have to be perfect. Daikon radish would work in this recipe too but I like the like red tips on these radishes.

This combination seems to be a winner. The sweetness of the fruits really plays well against the bite of the radish and radicchio. The colors are just perfect and the texture is great; crunchy and juicy- all in one little salad. I will dress the greens with the tangerine and walnut oil vinaigrette recipe from a few posts ago. To serve, I toss the salad greens and radicchio with the vinaigrette then sprinkle the rest of the ingredients on top. So pretty!

Mixed Greens with Citrus, Radish, Radicchio and Pomegranate Seeds
1 lb mixed greens
1/2 a small head of radicchio, chopped into bite sized pieces
1 cup sliced kumquats or sliced tangerines
10 radishes sliced or julienned
1 pomegranate seeded

Toss salad greens and radicchio with vinaigrette. Top with the remaining ingredients.
serves eight


Tangerine & Walnut Oil Vinaigrette
Juice of 1 Tangerine (my tangerine yielded 1 Tbs of juice, not much LOL!)
1/2 teaspoon smoked paprika
1 teas. salt
1 teas. freshly ground pepper
3 TBs Sherry Vinegar
1/4 cup walnut oil

Combine all ingredients in a small bowl except the walnut oil. Mix well with a whisk. Slowly drizzle in the walnut oil as you continue to whisk until well blended. Toss vinaigrette with the salad and serve.

Amanda
Beautiful salad, Deb! Your comments make me miss my NYC days! Don't get me wrong, I love the "burbs" this time of year. But the Big Apple certainly holds a special place in my heart! On Thursday, the Westwood, NJ firetrucks came down my street, blasting Christmas music, with Santa riding on top. The firemen run alongside the trucks, giving candy to all of the children patiently (or not so much) awaiting this yearly ritual. It's so festive and wonderful, I wouldn't miss it for anything!


This time of year I like to take advantage of Italy's answer to Champagne - Prosecco. It's delicious and sparkly  - and much more affordable than Champagne. Prosecco is made predominantly from Prosecco grapes, in the northern region of  Veneto. It's elegant, refreshing, and simply put - delicious. Typically, this delightful sparkler has citrus notes, as well as flavors of almond, honey, and melon. It is crisp and lively, and suits all festive occasions. (I drink it all summer long as well...)


Prosecco is my sparkler of choice for all family gatherings and celebrations. Ranging from $9.99 to $17.99 a bottle, this is the perfect alternative to Champagne - especially for larger get-togethers. My family loves it. Rose Prosecco is also wonderful. It makes a perfect host/hostess gift as well. For something different, add a little peach nectar to make a belini. Yummy! Look to Riondo, Bisol, and Sorelle for some outstanding examples of this affordable gem.