Food & Drink

Food and Drink

A very Sherry Christmas

Early on in his classic Notes on a Cellar Book, the literary scholar George Saintsbury writes that “no reasonable person should quarrel if we begin with Sherry, even as the truly good and wise usually do at dinner.” That was in 1920. Can you imagine anyone writing that today? The answer is no. But that only tells us how fickle are the revolving fashions of taste. For us, Sherry is an antique taste, quaint if not fusty. By and large it’s something that maiden aunts drink between knitting projects and jumble sales. At its best, Sherry has a fading academic aroma. When I was in graduate school, I had a semester-long tutorial on Plato with the eminent Platonist Robert Brumbaugh.

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Surviving the holidays with Alison Roman

The holidays are here. If you’re like me, you may view the year’s major baking season with slight dread, not because you’re a Scrooge, but because you lack confidence, patience or skill as a baker. Recipe developer and cooking influencer Alison Roman has written a cookbook for people like us, who find the “science” of baking frustrating compared to the “art” of cooking. The cookbook, Sweet Enough, affirms this preference; in a section called “What I Hate about Baking,” Roman lists gripes: “I hate when I mess up and feel like I wasted hours of my life.” Same. But this book, written with non-bakers in mind, is for the most part flexible and forgiving, and may well become your companion this December.

Cigars, steak and (alleged) corruption at Morton’s

While Republicans make a symbolic point of permitting smoking in the Capitol complex whenever they’re in power, no one’s lungs really seem to have been in it since John Boehner held the speakership. Back rooms in Washington aren’t what they used to be. So it’s nice that the oddly named Morton’s The Steakhouse — which as a Chicago-based chain is now really Morton’s The 65 Domestic and International Steakhouses — is one place where Washington’s journalists and politicians can still enjoy the complex aromas of cigars, steak and corruption. One person whom it’s almost unavoidable to see at Morton’s is the recently deposed chairman of the Senate Foreign Relations Committee, SenatorBob Menendez.

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Christmas

A cowboy Christmas

Christmas dinner for American pioneers was modeled on an English Christmas, for those who could afford it. Families with enough money served turkey, plum pudding, preserved fruits, mince pies, meringues and perhaps even a fresh ham. Children in the Midwest might wake on Christmas morning to find strings of candy and raisins draped on the tree, and wafers, gingerbread or oranges hidden in their stockings. Parents would give gifts of wooden toys, dolls made from corn husks, little glass baubles and colored ribbons for the tree. But in remote places on the western frontier, Christmas often meant providing food and accommodation for travelers and strangers.

Baking mistakes: my Christmas clangers

In a world full of muffins, they say, be a cupcake. As an inspirational saying, it’s a good effort. But handsome is as handsome does: for solid worth, texture and deliciousness, give me the muffin every time. I remain open-minded and willing to be proven wrong, but it seems to me that however gloriously frosted, sprinkled, beflowered or bedazzled the exterior of a cupcake may be, its interior texture is always trying, in a socially anxious sort of way, to be cake. All the icing in the world can’t hide the strain. Allow me to suggest an alternative: in a world of Christmas cookies, be homemade shortbread. The last word in simplicity, shortbread is the Hermès scarf of the cookie world. It has confidence, identity, classical elegance.

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