It is eight o’clock in the morning on New Year’s Day, and I’m up. I never can sleep when I’ve had too much to drink.
Last night was shimmering–in that I like things that shimmer, but they also have a dull edge, without any clear resolution in my memory. Not even a New Year’s resolution. I’m a bit of an old lady at heart. I like silk and high necklines and pearls. I like staying home and reading in bed. I have been told that I am twenty six going on a hundred and six. I took it as a compliment.
So, when I find myself at a party, it is usually the goal of several persons present to see that I reach maximum capacity, and who try to fill my tank on fumes. I have an uncommonly high tolerance for alcohol, but congratulations, girls, last night was a success! I was a fish who fell into an uncommonly dry and bubbly tank, and who flopped around in it happily all evening.
If you, like me, need a bit of the hair of the dog this morning, try one of the six New Year’s Champagne cocktails I created for Serious Eats. And for New Year’s Brunch, which is a tradition in my family, I also created some suggestions. For me, New Year’s Brunch is about decadence to foreshadow fortune ahead, about carbs to soak up the champagne, and about efficiency so that even though I’m up, I don’t have to get out of bed for a while. And they will all be served with a bit of hair of the dog, a bottle of Perrier Jouet I saved for the occasion. All recipes follow.
Champagne with Mint Syrup, Creme de Menthe, and Mint Sugar
Champagne with Amaretto and Toasted Almond Sugar
Champagne with Godiva Chocolate Liqueur and Frangelico
Champagne with Berry Vodka, Creme de Mure, and Blackberry Puree
Champagne with Cherry Brandy and Fresh Cherries
Champagne with Lemon and Gin, and Sugar Cubes
Fougasse is French focaccia. This recipe uses store-bought pizza dough, and tops it with Scottish smoked salmon, fried capers, and lemon creme fraiche for something better than your morning bagel.
Mache is a delicate leaf that is increasingly popular in the States. The dressing of seasonal pomegranate flavor makes use of my new favorite secret ingredient, pomegranate molasses. It is a Mediterranean pomegranate syrup that is sweet and tart and sharp and like nothing else.
The piece de resistance. I read somewhere that white truffles are Italian; black truffles are French. The sauce is just truffle butter from d’Artagnan and cream. Easy peasy, and perfect.