Shallots Web

Turkey Chili

I know that there are lots of die-hard beef chili fans out there, but I just don’t happen to be one of them.  Somehow, along the way, I managed to train my tastebuds to prefer the flavor of turkey and veggie-based chili, almost exclusively.  This is likely a throwback from my days of not eating meat, where I had to figure out how to make a few cans of cheap ingredients taste good enough to make me forget about what I either couldn’t afford or wasn’t eating at the time (i.e., beef).  As it turns out, a big bowl (or two) of this stuff can make you feel full and feel good about what you are putting into your belly. 
 
As the air turns colder and colder, this is one that I’ll be turning to over and over again, not least of all because I almost always have the ingredients in my freezer and pantry.  If you live anywhere like Chicago, there are some days when you race from the office to the train/bus and from there to your front door and still feel like the chill has taken over your whole body; the last thing you want to do after work is make a trip to the grocery to pick up something for dinner.  On nights like that, I don’t even want to bother ordering take out, since I know my food will be cold by the time I get it! 
 
This is another recipe that I encourage you to make your own – feel free to add or omit ingredients, and by all means, use beef instead of turkey, if that is to your taste.  With some good crackers, a feel-good movie, and a nice, seasonal brew, this will make you feel like your living room is the snuggliest place on earth.  Keep warm!

Turkey Chili

Mexican Wedding Cookies

I only really make cookies at one time of year (December), but I am always looking for a new and fun recipe, or a variation on an oldie but goodie.  Last year, we revamped our moms’ thumbprint cookies to a chocolate variety, filled with cherry or orange preserves.  The cherry version was a real hit, but the orange came off a little bitter alongside dark chocolate.  This year, we are making old standbys, for sure, like the Bun’s Mexican Wedding Cookies shown above; he used to make them for his Nana because they were her favorite cookie, so they always have a place in our cookie tin.  However, we are brainstorming some future favorites, too, and in some unexpected ways.

For the most part, I gravitate toward either spicy or chocolate-y cookies, so I think it may be fun to combine these flavors in a chocolate-ginger cookie, or one with a lot of cinnamon and nutmeg.  Another idea I have is to make a gingerbread dough without the heavy molasses, making a lighter colored, but spicy cookie.  However, I fear that the texture might suffer, since I think that the molasses is what gives the cookie that signature chewy texture.  The goal on that one is to let the spices (cinnamon, ginger, nutmeg, allspice, clove) take the lead on flavor.

Pushing the envelope a bit, I suggested to the Bun that we revamp what people in Chicago (and my hometown in Pennsylvania) call “Kolache,” which are these little cookies that are a square of dough with two corners folded together over a jam or sweetened-cheese filling.  My idea is to make a cardamom-flavored dough and fill the cookies with an orange-flavored cream cheese.

The test cookie turned out pretty well, but the dough really does need to be chilled overnight before you try to roll it out and bake it.  I decided to fill them with mascarpone cheese that I sweetened with sugar (to taste) and flavored with both grated orange zest and a little orange flower water.*  They make for a little more exotic version of a traditional cookie, so please give it a go, if you feel adventurous!  I should have a cookie update later today or over the weekend.

Anyway, I am sorry for the many delays in posting.  I can’t make any promises, but my hope is to really ramp up in the new year with posts throughout the really wintry months in Chicago.  Until then, I’ll keep posting when I can, even if I am just getting a few pictures and writing a few lines of text.  I hope to keep you entertained!

*Available in Indian food stores and online at our local (excellent) spice merchant, the Spice House (www.thespicehouse.com); be sparing with this ingredient, as it tends to make food taste perfume-y, if you use too much.

If there is one thing I have learned about cocktail parties, it is this:  the simpler, the better.  Sure, you want everyone to be festive and have a good time, but it turns out that you don’t have to bust your hump to make a good party.  In fact, if you put too much time into the preparation for the party, you’ll find yourself exhausted and the affair will often come off as overwrought.  Simply put, people come to your party to see you and your friends, not for a big spread of fancy appetizers and complicated drinks.

For me, I always attend a cocktail party with a lot of gratitude for the host for putting the event on at all.  It isn’t often that people get a larger group of people together for an occasion, and to host such an affair is both stressful and rewarding.  As a guest, I just appreciate that someone was thoughtful about scheduling a gathering and providing some good cheer.  As a host, I think it is best to remember that perfect parties are never really all that fun, and almost come off as a non-event.  Keep it casual, but with a sense of occasion, no matter when you decide to hold your next cocktail party.

Regarding food, it turns out that people often gravitate to the simplest snacks.  Cheese and crackers, mixed nuts, and crudite plates are all simple crowd-pleasers.  Pick one or two slightly more complicated items from your latest food magazine or from a quick review your favorite food website; if you can make items in advance, all the better.  Remember, you want to spend time with your guests, not slaving over the oven.  Try to keep items small and portable, without gloppy sauces and or napkin-necessary greasiness.  Don’t forget sweet items, too.  Cookies are a great cocktail item to have around, because they contrast the saltiness of savory bites.  Savory usually = salty, and salty usually = more drinks, which we all know can end up being messy.  Keep everyone noshing and talking and not just sipping.

As for drinks, have several options in terms of booziness.  Some people can handle more than one Martini or Vodka Stinger, but I don’t happen to be one of those people.  Though the old-school rules of cocktail parties say to serve strictly spirits, I see nothing wrong with giving people the choice of beer or wine instead.  The old rules also say to have a fully stocked bar available for people to mix their own drinks.  Well, that might be an option someday, but for now, we try to keep costs low by offering two or three options, premixed in pitchers or punch bowls.  An old-fashioned drink (Manhattan, Sidecar, etc.) is always welcome for those who like a kick, and most people love anything made with sparkling wine or champagne.  I know I do!

Other than that, come up with a quick, but thoughtful playlist that is a mix of both upbeat and mellow (but not too much of either), and have some fresh flowers and candles around.  You’ll be surprised how just a little prep work can make for a great get together.