Before heading to France and Czech Republic for the next two weeks, I’d like to wish you all happy holidays! I plan to come back with enthusiastic (I hope!) reports on modern Czech cuisine, but in the meantime, if you’re still looking for ideas for your dinner parties, here’s a small selection of some of the finest recipes I posted this year.
- What would the holidays be without caviar? You’ve got to try my Potato Chip, King Crab, Brains, and Caviar amuse-bouche. If you’re afraid of eating brains, or don’t want to splurge that much, you can fall back on these Potato Waffles with Salmon Roe and Goat Cheese.
- Fancy a seafood appetizer? The Yellow Perch Mousse, Eggplant Caviar, and Buckwheat Puff Pastry, or the Lake Ontario Yellow Perch Ukha, Perch Fritters, and Perch Roe Croutons will make a lasting impression. You don’t even have to use yellow perch. Most fish will work just as well!
- Despite an early start, winter has been pretty mild so far. But that’s no reason not to indulge in hearty dishes such as my deconstructed Bigos, Polish Hunter’s Stew, or a massive Venison and Root Vegetable Tourtière.
- For dessert, finish with a forgotten New York classic, the Nesselrode pie. Or try something new, such as this Blueberry Pie with Sour Cream and Vodka Chiboust Cream.
And send me some pictures of what you made!