So, how are you going to start the new year? Any new traditions or are you sticking to old ones? I find this the best celebration of the year, because a new, filled with hope, potentially exciting new time is opening up. That is always reason to celebrate!
Still, there were some that I didn’t find the time to make and are going directly into my to-do list: Eggnog gooey butter cake, Crispy Edamame, Mamoul cookies, Scalloped tomatoes, Feta Thyme Soda bread, Homemade Kahlua, Vegetable Tarte tatin, Curried nachos with Mango salsa, Ottolenghi’s Corn Polenta, roasted Pumpkin Quiche, Baked eggs and chorizo, Ossobucco over gnocchi, Ginger maple Miso ice cream and Sweet and sour chicken.
Today’s vintage recipe is like a giant macaron but in cake form and better. Though I might be stretching it a bit with that description, it is a great discovery.
adapted from Bon Appetit, April 1984
¼ cup coarsely chopped walnuts, for sides of pan
1 2/3 cups ground walnuts
1 2/3 cups sifted powdered sugar
1 egg white, room tº