Dear readers,
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.
Of course, you can also check out my suggestions from years gone by:
Happy Holidays 2013
Happy Holidays 2012
Happy Holidays 2011
And send me some pictures of what you made!
(Photo credit for featured picture of Vlad: Vladimir Putin the President of Russia performs a ‘toast’ prior to the Opening Ceremony of the Sochi 2014 Paralympic Winter Games at Fisht Olympic Stadium on March 7, 2014 in Sochi, Russia. Ian Walton/Getty Images)
2 comments
I’d be very interested in your conclusions for contemporary Czech cuisine. The phrase “Modern Czech cuisine” is almost an oxymoron, as Czech food has a reputation for being very conservative and unadventurous. In my experience, meat and starchy stuff still rules the Czech table in spite of vegetables having become somewhat more visible.
A lot of younger Czechs seem to be opting for non Czech food these days rather than the traditionalist Czech fare. Here, in Brno, there are a number of Indian restaurants which are quite popular
By my observations, the last couple of years have seen more developments in drinks than in food in the Czech Republic. The coffee culture is growing rapidly and Czech breweries have finally started to pump out more than just lagers.
Happy holidays and enjoy your trip. I’m looking forward to your findings.
The potato waffle with salmon sounds great!!!
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