Courses

FROM OUR RECIPE ARCHIVES: Brandy Milk Punch

With holiday parties looming and menus to plan, we thought of this rich, frothy punch by mixologist Casey Van Heel of Rye Restaurant in Williamsburg. Light as a feather, yet decadent thanks to the upstate milk, this cocktail is more dessert than drink and perfect for filling guests’ glasses at winter gatherings.

FROM OUR RECIPE ARCHIVES: Joe Wilfer’s Tom & Jerry

The Tom & Jerry–a frothy, rich Christmas-time drink akin to eggnog–was, according to cocktail historian David Wondrich, created in the early 1850s by famed mixologist Jerry Thomas. As legend goes, Thomas refused to make them until after the first snowfall. It may not be Christmas yet, but the snow has fallen, people, so ready your mixers!

The New Old Holiday It Bird, Goose

Tis a shame that the humble goose, once beloved for its rich flavor and luscious layer of fat just under the skin came to be replaced by the wild turkey at holiday meals. In our current issue Nancy Davidson traces the decadent bird’s comeback.

FROM OUR RECIPE ARCHIVES: Tomato Marinated Sea Bass

At Brushstroke with chef/owner David Bouley, chef Yamada created this dish for Americans, who he realized don’t like the salted, grilled fish beloved in Japan for its strong flavor and chewy texture. To create a very moist fish, Yamada created this recipe for sea bass, where the fish is marinated for 24 hours with sun-dried tomatoes and grapeseed oil.

FROM OUR RECIPE ARCHIVES: Seared Bluefish with Avocado

Gabe the Fish Babe, aka fishmonger Gabrielle Stommel, usually gets bluefish from day-boat fisherman Dean Pesante in Point Judith, Rhode Island, and often sells it to Calliope in the East Village. “Bluefish is an oily fish and can stand up to other bold ingredients,” says Stommel, “the combo of harissa, avocado and sweet bluefish make for a splendidly balanced dish.”