Bubbles & Rosemary

I think it is probably inevitable that I always say this, but it really is hard to believe that another year has come and gone so quickly.  And, I am pretty sure that each year passes by exorbitantly faster than the one before!  For our small family however, other than the acknowledgement and feeling of a new beginning and the occasional party to attend, New Year's Eve has never been a big day of celebration.  I don't know why that is, but what is true is that we have always made food and wine a big part of any holiday that is celebrated.  I guess growing up in the south, the sharing of food with family and friends is just part of every day living for us.  So in the tradition of sharing delicious food & wine over a holiday celebration, I would like to share one of my most favorite food & wine combinations that we have enjoyed over the past few years. 

My husband and I discovered Prosecco (an Italian Sparkling Wine) several years ago and we just fell in love with it!  It is slightly different than a traditional French Champagne, but packed full of flavor and bubbles and is just a delightful sip no matter what the season, the day, or the occasion.  I also came across a recipe a few years ago from Williams Sonoma for home-made Rosemary Parmesan Crackers that are so easy to make and so amazingly delicious.  And the marriage of these crackers with Prosecco is complete harmony!!  Truly - you just have to try it.  This simply delicious little treat is a great way to celebrate the New Year as a midnight snack or to share with others at a party.  If you are going to a party, you could always pack your crackers in a pretty box, tie with a ribbon, add a bottle of Prosecco, and voila - instant hostess gift!  However you decide to celebrate I hope you enjoy & I wish you a very happy New Year that is full of family, friends, and all the inspiration, joy, & beauty that can be found in every day living!

{photo courtesy of Williams Sonoma Kitchen}

Rosemary-Parmesan Icebox Crackers
makes about 24 crackers
3/4 cup all purpose flour

1 teaspoon salt

1 teaspoon coarsely ground pepper

1 teaspoon chopped fresh rosemary

4 tablespoons(1/2 stick) unsalted butter,cut into 1/2-inch pieces

1 cup grated Parmigiano-Reggiano cheese

1/4 cup heavy cream

In the bowl of a food processor, combine the flour, salt, pepper and rosemary and pulse twice to mix. Add the butter and pulse until the mixture resembles coarse meal, about 10 pulses. Add the cheese and pulse twice to combine. With the motor running, pour in the cream and continue processing until the dough forms a single mass. Transfer the dough to a work surface and roll into a log about 2 inches in diameter. Wrap with plastic wrap and refrigerate for at least 3 hours or up to 2 days.

Preheat an oven to 325-degrees. Line a baking sheet with parchment paper.  Cut the dough into 1/8-inch-thick slices and place on the prepared baking sheet. If desired, using miniature decorative cutters, cut out the center of each slice, then place the cutouts on the baking sheet. Bake until the crackers are light golden brown, 20 to 25 minutes. Transfer the baking sheet to a wire rack. When the crackers are cool to the touch, transfer them to the rack. Makes about 24 crackers.

recipe from Williams-Sonoma Kitchen

My Favorite Pumpkin Recipes

Tis the season for pumpkins!  And, with Thanksgiving coming up this week, the pumpkin-eating season really comes on full force. So I thought I would share 2 of my favorite pumpkin recipes that are great for nibbling on at home, sharing with guests, or taking to a fall gathering.  Enjoy!


Pumpkin Nut Bread
makes 1 loaf

2 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup solid pack pumpkin (pumpkin puree not pie filling)
1 cup sugar
1/2 cup milk
2 eggs
1/4 cup softened butter
1 cup chopped pecans
1 cup milk chocolate chips

Sift together the first 6 ingredients.  Combine the pumpkin, sugar, milk, & eggs in a mixing bowl.  Add the dry ingredients & softened butter; mix until well blended.  Stir in nuts & milk chocolate chips.  Spread in a well greased 9x5x3" loaf pan (or use 3 mini loaf pans for easy gifting!).  Bake in a 350-degree oven for 45-55 minutes or until toothpick inserted in center comes out clean.  Makes 1 loaf or 3 mini loafs.  Bread may be frozen.

Pumpkin Chocolate Chip Cookies
makes about 3 dozen cookies

1/2 cup butter
1-1/2 cups sugar
1 egg
1 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
2-1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk chocolate chips

Mix butter, sugar, egg, pumpkin, & vanilla with a mixer until fluffy.  In a separate bowl combine well flour, baking soda, baking powder, nutmeg, cinnamon, & salt.  Combine flour mixture with pumpkin mixture.  Mix well.  Add milk chocolate chips.  Drop by tablespoonfuls onto ungreased cookie sheets and bake in a 350-degree oven for about 15 minutes.