Lots of folks spend the last days of the year reflecting on all the happenings of the past 365 days. Me, I think of all the things I have eaten. The stand-outs, the stuff of dreams, dishes I must have again. I pepper those around me with similar queries.
My daughter and son-in-law traveled to Morocco and were wowed by the lamb tagine. My son and his fiancée can’t decide if a certain panini and homemade pasta in Florence beat out the Japanese eggplant in Madrid.
My husband floated from the foie gras enjoyed in France to the many custard tarts in Portugal. Finally, he landed on the lobster rolls of Maine—not the biggest one at Red’s in Wiscasset, but the modest-sized beauty at Bar Harbor’s Lobster Company. Drizzled with a lime chipotle sauce, I agree, this is the stuff of dreams.
Memorable dishes range from those I cannot readily reproduce at home, such as the incredible duck confit at Chez Paul in Paris, or the simplest things that hit the spot. My list of favorites proves closer to home. I won’t soon forget the slow-roasted sweet potatoes my sister made, or the banana caramel sundae after a day at the beach. Watching our granddaughter eat a taco without spilling made that simple food so memorable. I always dream of a perfectly ripe Michigan peach eaten over the sink.
Like meals and desserts, many remarkable glasses of wine, sipping shots of tequila and bourbon-based cocktails have passed our lips over the year. A favorite beverage served at a neighborhood Indian restaurant didn’t contain alcohol, but delivered big mango flavor and satisfaction. I think it’ll make a great toast to the end of the year.
Sparkling Mango-Ginger Mocktail
Makes 2 drinks
Note: You can use one can (15 ounces) sliced mango in light syrup here if desired; strain off the juice.
- 1 tablespoon sugar
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon red chile flakes, such as gochugaru or ground red chile
- Lime wedges
- 1 large ripe mango
- 1/4 cup fresh lime juice
- 1 tablespoon refrigerated ginger puree
- Ice cubes
- 8 ounces ginger ale or sparkling water (for a less sweet drink)
- 1 tablespoon grenadine or pomegranate syrup
- Pomegranate seeds, optional
1. Mix the sugar, salt and ground chile in a small flat-bottomed dish. Run a lime wedge around the rim of two cocktail glasses. Dip the wet rims of the glass in the salt mixture to coat the rims. Let the glasses stand up to an hour or so.
2. Cut the mango on either side of the flat pit. Use a spoon to scrape the mango flesh into a small blender jar. Add lime juice and refrigerated ginger puree. Puree smooth.
Savory Popcorn With Parmesan
Makes 2 to 4 servingsNote: Nutritional yeast can be used instead of the anchovies; sprinkle a tablespoon or two over the buttered popcorn.
- 8 cups popped popcorn (about 1/2 cup popcorn kernels)
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 or 4 canned anchovy fillets, packed in oil, finely chopped, 1 generous tablespoon
- 1/2 teaspoon garlic powder
- 1/4 cup finely shredded Parmesan cheese
- 2 tablespoons freeze-dried parsley or chives
1. Make popcorn in air-popper or on stovetop with oil as desired.
2. While popcorn pops, heat butter and oil in a medium-size skillet over low heat until butter melts. Remove from heat. Add chopped anchovies and mash with a fork until mostly dissolved into the butter. Return pan to the heat and stir in the garlic powder. Cook to heat through. Remove from heat.
3. Transfer popcorn to a very large bowl. Drizzle the butter mixture over all. Toss to mix well. Sprinkle with cheese and parsley; toss with a large spoon to evenly distribute everything. Serve hot.
