Wow, it is that time of year again. The calendar is running out on 2013, and fast.
I feel like I’ve eaten my weight in sugar in December, from recipe testing and tweaking. With the copious, rich food (savory and sweet) over the past few weeks, I’m happy to take a little time out of the kitchen.
So to close off 2013, here are a few of our favorite posts from this year:
Phyllo Dessert Cups – Eve’s right, these are an all-purpose dessert delivery system. Shaping buttered and sugar sprinkled phyllo layers into muffin tins is a simple, direct way to create an impressive, crunchy base for dessert. Fill with practically anything you can think of — figs, feta and honey were particularly tasty.
Chimichurri Sauce – We ate a lot of tacos around here this year — out at our favorite La Taqueria and at home. I love it when a sauce is not only easy, but lends itself to more than a couple dishes. Chimichurri hits the mark — it’s a tangy sauce that pairs well with almost any kind of grilled meat or fish. Thinned out a little, it also makes a great pasta sauce.
Oven Roasted Chicken with Maple Mustard Pan Sauce – The technique is simple, and the dish is fast enough to make for a busy weeknight. Its tangy, slightly sweet sauce, finished off with a little butter, is heavenly — classic French bistro kind of stuff, which I adore.
Coconut Curry Squash Soup – This soup made me warm up to winter squash, finally. It bursts with creamy coconut flavor, and its vibrant orange color helps bring some brightness to chilly, grey days.
Chocolate Wiggies – What a fantastic name, and story! (Eve, your description of 1970, “back when drugs were still fun”, makes me giggle every time I read it.) These unbaked, flourless chocolate cookies are a simple way to work some chocolate into your day, even if you’re roughing it on Read Island.
What were your Ant & Anise favorites from 2013…?
A big thank you to all our readers for letting us into your kitchens. It’s been fun so far, and we look forward to enjoying more food adventures with you in the new year.
Top image courtesy of WineCellarage.com