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!
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| {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
