continued.
In many cultures, eating round foods on New Year’s Day is
thought to bring good luck. Chef Tony Liu of August
in New York City offers up his Cast Iron German Pancakes.
Having a texture more like a popover, Pfannkuchen, as they
are called in Germany, create a hearty circular beginning, symbolizing
the completion of a year’s cycle.
Chef Tony Maws of Craigie Street Bistrot
in Cambridge, Massachusetts delivers Eggs en Cocotte with
Crab and Rock Shrimp. Seafood, like the egg, is culturally
symbolic of the start of something new. Chef Maws’ use of
crabmeat and rock shrimp accentuates the theme of fresh beginnings.
With a touch of Piment d’Esplette to spice things up, this
egg dish is refined and delectable.
The classic American bite-sized Johnny Cake is transformed by Chef
Roly Cruz-Taura of Fifty, the Miami Beach restaurant
opening this January. His cornmeal based Johnny Cakes with
Sunburst Caviar and Crème Fraîche redefine
what were once affectionately called “journey cakes,”
bread that could be cooked ahead of time before embarking on a journey
or heading out to a long day’s work.
Mussel Soufflé is a welcome departure from
most standard breakfast meals. Chef Rick Moonen of
RM Seafood at Mandalay Bay in Las Vegas creates this inspiring
combination which reveals a texture like savory pudding. Curry powder
and a touch of Tabasco provide an edge that will awaken the palate
to forward thinking in the New Year.
For those still recovering from New Year’s Eve festivities,
Elizabeth Belkind of Grace Restaurant
in Los Angeles eases the transition with “Morning
After” Chocolate Cherry Scones. These delightful
nibbles pair perfectly with a glass of champagne or a mimosa for
a surefire “hair of the dog” hangover remedy.
If there’s only one resolution to which you promise to remain
faithful this year, let it be to stay true to your palate by cooking
and eating well!
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