• Wednesday, November 25, 2020

Foods That Keep You Warm

Ski Treats
By , CYJ Contributor
February 6, 2013

Fresh snow, a clear day, and an open mountain is an epic way to kick off a ski holiday, but after ignoring your stomach in lieu of one last run – which turned into five – this menu will give you a reason to come inside. By the time you’ve stripped off the gear, assessed your windburn in the mirror, and helped yourself to a mug of mulled wine, these dishes will surely melt away any lingering frostbite and satisfy the fiercest of appetites.

Mulled Wine with Blood Orange and Honey


2 blood oranges
1 bottle red wine
2/3 cup Grand Marnier
2 cinnamon sticks
4 whole cloves
1/3 cup honey



As your face begins to thaw after a full day on the slopes, what better way to quicken the process than with a mug of spiced wine, made a little more daring with a generous dose of brandy.

Yield: 4 servings

Zest both oranges, and add zest to a large pot with wine, Grand Marnier, cinnamon sticks, cloves, and honey. Bring to a boil, reduce to a low simmer, and cook for 20 minutes. Slice peel and pith from orange. Cut oranges into wedges, and reserve for garnish. Remove and discard cinnamon sticks and cloves from pot, and serve wine warm.

Onion and Fennel Gratinée


2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
2 lb yellow onions, peeled and sliced thin
2 large fennel bulbs, cored and sliced thin
1/2 teaspoon fresh thyme leaves, minced
2 bay leaves
16 oz Marsala wine
2 quarts low sodium beef broth
8 (1/2-inch thick) slices baguette, toasted
1/2 lb Gruyère, grated
kosher salt and fresh ground black pepper, to taste


Guests will smell this soup before they catch a glimpse of it, since the sweetness of caramelized vegetables clings to the air. Don’t plan on serving much of a second course – this dish is surprisingly filling.

Yield: 4 servings

In a large pot on medium heat, add butter and oil. When foam subsides, add onions, fennel, and thyme. Season with salt and pepper. Cook until vegetables are very soft, caramelized, and dark brown in color, about 40 minutes. Add bay leaves, wine, and beef broth. Simmer for 30 minutes.

Preheat broiler. Place bowls on a sheet tray and evenly divide soup between bowls. Top each bowl with 2 baguette slices and sprinkle cheese evenly over bread. Broil until cheese is bubbly and slightly brown, about 2 minutes.

Chanterelle and Parmesan Risotto


5 tablespoons unsalted butter
1 lb chanterelles, cleaned, stemmed, and sliced
1 large yellow onion, diced small
2 sage leaves, minced
2 teaspoons fresh thyme, minced
2 cloves garlic, thinly sliced
2 cups Arborio rice
1 tablespoon lemon juice
1 cup white wine
6 cups chicken stock
3/4 cup Parmesan, grated
kosher salt and fresh ground black pepper, to taste


Cooking risotto isn’t a rush job, but standing over a warm stove after a day in the snow is a certain kind of therapy to some. Chanterelles are ideal for risotto, but other wild mushroom combinations will work too.

Yield: 6 servings

Bring chicken stock to a simmer in a saucepot over medium-high heat. Reduce heat to low. In large, wide saucepan, melt 3 tablespoons butter over medium heat. When foam has subsided, add chanterelles. Season with salt and pepper. Sauté until brown and tender, about 5 minutes. Remove chanterelles from pan, and reserve.

Add remaining 2 tablespoons butter, onions, sage, and thyme. Season with salt and pepper. Cook until translucent, about 8 minutes. Add garlic, and cook for an additional minute.

Add rice, stirring constantly, until rice is toasted evenly, about 4 minutes. Return chanterelles to pan, and add wine. Cook, stirring frequently, until most of liquid is absorbed. Repeat process with chicken stock, adding 1 cup at a time. Cook until rice is tender but not mushy, and creamy but not soupy. Add cheese, adjust seasoning, and serve immediately.

Meyer Lemon Pound Cake with Basil Strawberries


12 tablespoons unsalted butter, at room temperature
1 1/3 cup sugar
3 extra large eggs, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon Meyer lemon zest
1 1/2 cups cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup poppy seeds
2/3 cup milk
1/2 cup Meyer lemon juice


5 cups strawberries, stemmed and quartered
2 1/2 tablespoons balsamic vinegar
2 teaspoons sugar
3 tablespoons basil, chopped fine


This strawberry shortcake-inspired dish is an homage to retro desserts with a gourmet twist. If you’re looking for something more rich, then serve with whipped or ice cream.

Yield: 10

Preheat oven to 350˚F. In bowl of an electric mixer fitted with a paddle attachment, cream butter and 1 cup sugar on medium for 5 minutes. Add eggs, one at a time, scraping down batter so it’s evenly mixed. Add vanilla and lemon zest and mix for an additional 30 seconds.

In a medium bowl, sift together flour, baking powder, and salt. Add poppy seeds, and mix. Add 1/3 of dry ingredients to butter and sugar mixture, and mix until just combined. Add half of milk and mix. Repeat alternating ingredients, beginning and ending with the dry mixture. Mix until just combined.

Grease an 8-inch rectangular loaf pan, and line with parchment paper. Grease pan again. Place batter in pan, and bake in oven for 45 minutes, until tops are light brown and cake tester comes out clean. In a small saucepan, cook lemon juice and remaining 1/3 cup sugar until sugar has completely dissolved. Evenly pour lemon and sugar mixture from saucepan over cake. Allow to sit for 1 hour.

In a large bowl, mix strawberries, sugar, vinegar, and basil and allow mixture to sit for 10–15 minutes before serving. Cut into slices, and serve with strawberries.


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