Skordalia with Salted Cod and Fermented Beets

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December 19, 2023

Whole-Grain Pita, accompanied by a bottle of Garalis Terra Ambera Muscat of Alexandria from Lemnos, Greece. A Mediterranean delight featuring fermented beets and a delectable skordalia, embodying the rich flavors of Greek cuisine.

Try a Greek seafood-focused dish with Salted Cod and Fermented Beets for a melody of Mediterranean flavors. The combination of garlic and potato let the accompaniment ingredients shine. We recommend you use whole-grain pita in your wrap for the ultimate Mediterranean experience which you can make from scratch below or buy from your local store.

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Skordalia with Salted Cod and Fermented Beets

Author: Daniele Brenci

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Description

A Greek seafood dish full of powerful nutrients.

Ingredients

Scale

Fresh salted cod

For the fermented beets:

3 large beets
1/2 green cabbage
1 carrot
Non-iodized fine salt

For the skordalia:

2 large russet potatoes
70 g (2.46 oz) whole blanched almonds
3 garlic cloves
5 tbsp extra-virgin olive oil
Salt and pepper
4 tbsp Greek yogurt
Parsley to garnish

For the 12, whole-grain pitas:

10 g (0.35 oz) active dry yeast
25 g (0.8 oz) sugar
30 0g (10.5 oz) lukewarm water
300 g (10.5 oz) bread flour
200 g (7 oz) whole-wheat flour
10 g (0.35 oz) salt

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Instructions

For the fermented beets:

Start by fermenting your beets. Clean and sterilize a large glass jar in boiling water for a few minutes.
Thinly slice or shred the beets, cabbage, and carrots. Place into a bowl and weigh it.
Calculate 2.2% of salt based on the weight of the combined beets, cabbage, and carrots and add it to the bowl. Wear gloves and gently massage the vegetables in the bowl for a few minutes, then let them sit covered on the counter for 10-15 minutes to let the salt draw out moisture.
Place the vegetables in the jar packed tightly and pour any liquid from the bowl over it; weigh down with a small Ziplock bag filled with water to make sure the vegetables are submerged in liquid.
Seal the jar and let it ferment at room temperature for at least 2 weeks.
Open and “burp” the jar every 4-5 days depending on activity and keep fermenting until desired intensity of flavor, then place in the refrigerator for long storage.

For the skordalia:

Begin by simmering your potatoes until cooked thoroughly.
Meanwhile, in a food processor, combine almonds, garlic, and extra-virgin olive oil and process until garlic and almonds are reduced to a paste. Season with salt and pepper to taste.
Peel and mash the potatoes into a bowl. Then with a spatula, fold in the garlic, almond paste, and yogurt. Taste and season again if needed.

For the 12, whole-grain pitas:

In a large bowl, dissolve all the yeast and the sugar in the water and let it sit for a few minutes while you measure and combine the flours in a separate bowl.
Add the flours to the bowl of water and mix by hand until there are no dry bits left then add salt.
Knead the dough by hand for 7-10 minutes, or until smooth and homogenous then roll it into a tight ball and place it into a large mixing ball covered with a towel.
Let the dough rise until it almost doubles in size (60-90 minutes), then transfer it to a clean countertop and divide it into a 60 g (2-oz) piece and roll each piece into a tight ball.
Let the pre-shaped balls rest again for 10-15 minutes on your countertop covered with a towel, then with the help of a rolling pin roll each pita into a 1/4 inch thick round and lay them again on a towel to proof for an additional 20-30 minutes. Always covered with another towel on top.
Preheat a cast-iron pan or a large heavy pan on medium heat for 3-5 minutes then turn the heat to low.
Cook pitas in the hot pan for 10-15 seconds per side until golden brown then move onto a tray and cover with a towel to prevent from drying.
Assemble pitas as desired with salted cod, fermented beets, and skordalia.

What Wine Should I Pair with Skordalia, Salted Cod, and Fermented Beets?

Garalis, Terra Ambera, Muscat of Alexandria, Lemnos Greece from Tina’s Bottle Shop

Two photos side by side. On the left, a man in white sitting at a table with several loaves of bread, smiling. On the right a moment with long hair dressed in white with several glasses of different wine varietals.

Daniele Brenci and Sarah Shaffer

Matching this seafood-focused dish of Greek origin with a Muscat of Alexandria from the island of Lemnos seemed a natural fit. This is the oldest vine genetically unmodified still in existence and was spread throughout the Mediterranean by early Roman trade. The muted acidity of this slight skin contact white wine allows it to play nicely with the brine of the pickled beets. The fruit and white flower aromatics complement the natural, earthy, sea tones and scents of the cod. This pairing also works well with meat or roasted vegetables, if you’d prefer a vegetarian-forward snack.

Recipe by Daniele Brenci
Wine Pairings by Sarah Shaffer
Photography by Chrissie Knudsen
Styling by Anna Franklin

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8 Hors d’Oeuvres Recipes for a Tasty New Year’s Eve Party

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Kylie Thomas

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December 19, 2023

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Triangle cuts of a phyllo pastry with fresh herbs as garnish in between, on a round plate in the left corner, and a stack of terra cotta colored plates with three gold forks on a wooden surface.

Hors d’oeuvres at New Year’s Eve parties (or any get together for that matter) genuinely get the party started. There’s something deeply human about the chatty relaxation that sets in when everyone has a bit of good food and drink in hand. The conversation starts with an ooo and an aaah about something delicious…and then it’s like plane rolling down the runway as the party gathers momentum and takes flight.

Add something special to the festive journey with a culinary flex. Here’s a list of options that will help you deck a table with treat tastes that look good, too. Plus, there are some vegan and vegetarian picks so that everyone has something to snack on.

Deviled Eggs with Caviar

Wow your guests with an elevated take on Deviled Eggs with Caviar. It’s simple, elegant, and decadent. The best part of this dish is that the combination of eggs and caviar brings the best out of both flavor profiles, allowing them to shine in their own right and as a team.

Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble

Our Roasted Oysters aren’t your basic hors d’oeuvres. The subtle sweetness of the cornbread joins with the savory depth of leek and the heat of banana pepper to make a crumble that will capture, and hold, your attention. Atop roasted oysters, the combination is an impressive symphony of flavors and textures.

Lumpia with Bottle Gourd and Carrots

Lumpia are Filipino spring rolls packed with delectable goodness. Savory ground pork, earthy carrots, and bottle gourd are all rolled into one carry-along treat for a dish you can eat while socializing with friends or family.

Marinated Chicken Tostadas

You can’t go wrong with Marinated Chicken Tostadas. This flavorful morsel puts chicken, queso fresco, salsa verde, cilantro, and lime into one small bite so you can savor all the ingredients at once. Serve alongside pineapple habañero margaritas to really make it a party.

Easy Mexican Corn Fritters

These Easy Mexican Corn Fritters are a fast and simple solution for a delicious bite. The sweetness from the corn and the smokiness of the paprika offer a nice balance of flavors that will be a hit among the entire family or group of friends. Serve alongside your favorite grilled meat, or on their own.

Pear and Goat Cheese Bites

This Pear and Goat Cheese Bites recipe combines warm, crispy phyllo, an indulgent filling, and a drizzle of hot honey. Beware! You’ll have trouble limiting yourself to just one. We recommend a glass of chilled mineral-inflected rosé as a companion to this lovely starter.

Peach Wineberry Flatbread

The underknown wineberry is often thought to be an undersized raspberry, but its smaller, glossier fruit signals a separate species. In the wintertime, store-bought raspberries are a perfectly good substitute. Combine fresh berries and stone fruits with this easy, crowd-pleasing flatbread recipe. Along with chèvre cheese and prosciutto, feel free to sprinkle in a fresh blackberry or blueberry, too.

Classic Tomato Bruschetta

A New Year's Eve Hors D'oeuvres of three slices of tomato bruschetta on top of white italian bread with basil and olives. — Photo courtesy of Margarita Zueva

This traditional Italian dish features crispy, toasted bread topped with a flavorful mixture of fresh tomatoes, garlic, basil, and olive oil. It’s the perfect way to whet your guests’ appetites and get the conversation flowing. Plus, Classic Tomato Bruschetta is so simple to prepare that you can have it on the table in just a few minutes.

Story by Kylie Thomas

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New Year’s Eve Cocktails for An Exciting Fresh Start

By

Kylie Thomas

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December 18, 2023

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3 champagne flutes being filled with Cognac and Cardamom French 75 cocktails on a Cambria surface with a white background

Make sure you sip on New Year’s Eve cocktails worthy of celebration when you get together with friends to watch the ball drop. You have a few days left to curate a cocktail menu full of variety and love rather than settling for a punch…that resembles the collection of complaints you’d like to leave behind in the old year! New Year’s Eve is a huge and hopeful celebration of what’s to come, so let’s ring in the new year with intentionality and love. Goodbye to the old, and a BIG hello to the new!

New Year’s Eve Cocktails for An Exciting Fresh Start

Peach Basil Bellini Cocktail and Mocktail

Celebrate the Pantone color of the year, 13-1023 Peach Fuzz, with a tasty Peach Basil Bellini. This cocktail can easily be made as a mocktail for everyone’s enjoyment. Its mellow flavor and warm appearance are served in a champagne flute topped with your favorite sparking white wine for a touch of classic elegance.

Gin Fizz with Rizz

The Oxford University Press coined “rizz” as the word of the year in 2023, so embrace your inner rizz thanks to our Gin Fizz with Rizz. The cocktail embodies the trendy, suave, and seductive nature of the word. Try the charm of a feel-good cocktail in the style of a classic.

Cognac and Cardamom French 75

We’re taking the classic French 75 to a new level with this luxurious Cognac and Cardamom French 75. The aromatic notes of cardamom and the caramelized richness of cognac are stunning… and so easy to combine. This elevated cocktail is sure to impress in flavor and design.

The Ultimate Cranberry Mimosa

The Ultimate Cranberry Mimosa requires making your own cranberry juice, but the work is well worth it. Bid adieu to the old year and ring in the new with natural cranberry flavor, a festive red color, and the bright bubbles of sparkling wine.

Kentucky Pom Mule

Savor one last taste of the holiday season with our Kentucky Pom Mule. It has all the attributes of a holiday cocktail that you love. Plus, this refreshing cocktail takes no time at all featuring the warmth of bourbon, effervescence of ginger beer, and the pleasing aroma of rosemary.

Spiked Hot Chocolate

This drink’s for those who brave the cold to celebrate outdoors with the crowd of ball-drop-watchers. They’ll need a warm-up! This hot chocolate blends chocolate, milk, alcohol, chili powder, cayenne pepper, and other aromatic spices. It’s a fantastic modern choc-toddy cocktail with a nod to the ancient Mesoamerican roots of chocolate.

Story by Kylie Thomas

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The Craveworthy Appeal of Albuquerque’s Rude Boy Cookies

By

Kylie Thomas

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December 18, 2023

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A platter of cookies laid out in a circle on a checkered table. — Photo courtesy of Rude Boy Cookies

You don’t have to look far to find cookies that take the cake. For nearly 10 years, Rude Boy Cookies has rocked Albuquerque with incredible edible art, handcrafted in an array of inventive flavors, colors, and shapes.

Unique, Addictive Flavors

Think German Chocolate Cake, Hot Fudge Sundae, and Red Velvet cookies, creatively painted with royal icing to resemble hot air balloons, hearts, superheroes, real-life heroes and dozens of other tempting treats. Rude Boy Cookies also customizes festive cookies for birthdays, weddings, and holidays and serves up homemade ice cream and milkshakes. It’s no surprise that in 2023, USA Today named Rude Boy Cookies one of the top 10 cookie shops in the country.

Musical Inspiration

One ingredient in Rude Boy Cookies’ success is the irresistible beat of ska, rooted in Jamaican music and culture of the 1960s. “I set out to open a business that combined my loves—music and chocolate chip cookies,” says co-owner Mike Silva. “Especially ska. Fans of ska music are called Rude Boys.”

Silva jazzed up the Rude Boy Cookies shop with ska imagery inside and out, including iconic ska checkerboards and the joyful silhouette of a ska dancer wearing a signature suit and a porkpie hat. Rude Boy Cookies evens hosts live music and bands often stop in for cookies.

It’s Always Been Cookies

The sweet shop wouldn’t have a cult following without its magician in the kitchen, co-owner Kristin Dowling. She took gold, along with the $10,000 purse, at the 2017 Food Network Christmas Cookie Challenge. For one of her winning creations, she artfully painted biscochitos with a snowy New Mexico holiday scene: an adobe church and chile ristras beneath a starry sky.

“Kristin’s created all our cookie recipes,” says Silva. “She’s been baking since she was a kid in the kitchen with her grandmother. She excels at creativity. She’s an artist, able to transform her creative ability onto the cookie. She found a way to combine her love of cooking and art.”

Dowling’s award-winning biscochitos make delectable holiday gifts, and so do dozens of other enchanting sweets from Rude Boy Cookies, which ships its treats around the country. The only challenge to shopping online, or in person at the two Albuquerque locations, is resisting the temptation to purchase one of each extraordinary edible masterpiece.

Story by Lynn Cline

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Christmas and NYE Festive Pudding Shots

By

Star Laliberte

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December 15, 2023

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Pudding shots are the boozy sister shooter option to the better-known Jell-O shot. What’s it all about? A cup of creamy sweetness with a hint, or maybe more, of a variety of liquors with seasonal flare. What fun these will be when added to your holiday offerings! Less of a shot and more of a dessert option that doesn’t necessarily require a spoon, just a feverish desire to remove every ounce of goodness with a little dedication of the tongue. These Christmas and NYE Festive Pudding Shots include alcohol in the recipes, but you can easily leave the alcohol out for the kiddos and those who choose not to imbibe.

Christmas and NYE Festive Pudding Shots

Carrying a bit of holiday flavor into the new year, here’s a trio of pudding shots we thought would be great for your NYE celebration. Because, let’s be honest, savoring festive flavors for just a while longer helps us hold onto that warm fuzzy feeling that comes along with the season. Those cold and dreary January and February days come soon enough.

Candy Cane Pudding Shots Recipe

INGREDIENTS

One 3 1/2 ounce package instant red velvet pudding mix
One 3 1/2 ounce package instant white chocolate pudding mix
1 1/2 cups milk, divided
3/4 cup RumChata or spiced rum
1/2 cup crème de menthe or peppermint schnapps
16 ounces Cool Whip plus more for topping, divided
chopped candy canes for garnish

INSTRUCTIONS

Place 12 pudding shot cups (soufflé cups) on a large baking sheet.
In a small bowl, mix red velvet pudding, 3/4 cup milk, and Rumchata until well blended
In another small bowl, mix white chocolate pudding, remaining milk and Crème de menthe until well blended.
Place pudding mixes into the fridge for 10 minutes.
Fold in 1/2 of whipped topping into each pudding mixture until blended.
Divide red velvet pudding mixture into individual 1.5-ounce cups.
Top equally with white chocolate mint pudding mixture. I use a pastry bag to pipe in the pudding.
Garnish with candy cane pieces.

Eggnog Pudding Shots Recipe

INGREDIENTS

One 3 oz box vanilla instant pudding mix
½ tsp ground nutmeg
¼ tsp ground cinnamon
1½ cups Turner’s Dairy Eggnog
½ cup Wigle Whiskey Bourbon
8 oz tub Cool Whip  Whipped Cream, for garnish
nutmeg, for garnish

INSTRUCTIONS

Place 12 pudding shot cups (soufflé cups) on a large baking sheet.
 Pour the contents of one small (3oz) box of instant vanilla pudding mix into a medium mixing bowl.
 Add ½ teaspoon of ground nutmeg and ¼ teaspoon ground cinnamon, whisk together.
Add 1½ cups eggnog. Mix well.
Add ½ cup Bourbon. Stir until the pudding mixture is thickened.
Fold in 8 ounces of cool whip and stir until the pudding mixture is light and fluffy and you no longer see any white streaks from the whipped topping.
Spoon the eggnog pudding mixture into small cups, filling up to the top of each rim.
Chill for at least 4 hours, but overnight works best!
Garnish with whipped cream and nutmeg before serving.

Santa’s Boozy Cookie Pudding Shots Recipe

INGREDIENTS

One box Jell-O Oreo Pudding Mix (3-4 ounces)
1 cup milk
2 shots RumChata
1 cup Cookie Crisp Chocolate Chip Cereal
Cool Whip for garnish
cookie cereal crumbles for garnish

INSTRUCTIONS

Place 12 pudding shot cups (soufflé cups) on a large baking sheet.
In a large bowl, add the milk, and Rum Chata, and stir well to mix.
Add the pudding mix, and stir until thick. Crumble 1/2 cup of cereal into the pudding mixture, and stir.
Fill shot glasses 3/4 full with the pudding mixture.
Place the filled shot glasses on a tray, or cookie sheet, and place them in the refrigerator for about 3 hours, to make sure they’re chilled through and set up.
Garnish with whipped cream and cookie pieces before serving.

There you have it! A trio of boozy pudding shots for all of your festive holiday gatherings during the wintry months.

Recipe and Styling by Anna Franklin / Story and Photography by Star Laliberte

For more boozy holiday fun, try our 11 Cocktails Inspired by Christmas Movies.

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Eggnog Pudding Shots

By

Star Laliberte

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December 15, 2023

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An eggnog pudding shot in a clear cup sitting on a reflective surface with a tray of blurred out pudding shots in the background.

Get into the holiday spirit with these creamy, boozy Eggnog Pudding Shots. Eggnog and the holidays go hand-in-hand.

Did you know that in the 1700s eggnog was produced because the ingredients were plentiful. In more recent years, it’s been thought that the enjoyment of this drink made of “luxury” ingredients like cream and bourbon would invite success and wealth in the new year. Whatever the case may be for sipping a little eggnog, we ho-ho-hope you find our boozy dessert-like Eggnog Pudding Shots a festive addition to your holiday offerings.

Make this recipe with your favorite store-bought eggnog, or homemade if you have it, and any quality bourbon of your choosing. We used some of Pittsburgh’s delicious local ingredients in our preparation. Support local retailers during the holidays and throughout the year. It’s a great boost for our local economy.

Eggnog Pudding Shots Recipe

INGREDIENTS

One 3 oz box vanilla instant pudding mix
½ tsp ground nutmeg
¼ tsp ground cinnamon
1½ cups Turner’s Dairy Eggnog
½ cup Wigle Whiskey Bourbon
8 oz tub Cool Whip  Whipped Cream for garnish
nutmeg for garnish

INSTRUCTIONS

Place 12 pudding shot cups (soufflé cups) on a large baking sheet.
 Pour the contents of one small (3oz) box of instant vanilla pudding mix into a medium mixing bowl.
 Add ½ teaspoon of ground nutmeg and ¼ teaspoon ground cinnamon, whisk together.
Add 1½ cups eggnog. Mix well.
Add ½ cup Bourbon. Stir until the pudding mixture is thickened.
Fold in 8 ounces of cool whip and stir until the pudding mixture is light and fluffy and you no longer see any white streaks from the whipped topping.
Spoon the eggnog pudding mixture into small cups, filling up to the top of each rim.
Chill for at least 4 hours, but overnight works best!
Garnish with whipped cream and nutmeg before serving.

A look-in picture of a bottle of Wigle Whiskey Deep Cut Bourbon with a dark background. — Photo courtesy of Wigle Whiskey

Recipe and Styling by Anna Franklin / Story and Photography by Star Laliberte

For a little extra holiday fun, try our trio of Christmas and NYE Festive Pudding Shots Recipes.

Subscribe to TABLE Magazine‘s print edition.

Sautéed Cauliflower with Olives and Capers

By

Abdul Rafay

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December 15, 2023

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Sautéed Cauliflower with Olives and Capers - A Mediterranean-inspired fall side dish, combining the freshness of California with European culinary wisdom.

Healthy, plant-based side dishes can lighten a meat-centered meal, or they can be fantastic meals in and of themselves. TABLE’s contributor from Italy, Sara Ghedina, tucked into some cold-weather classics that blend the irreverence and freshness of California, where she created the recipe, with the culinary wisdom of Europe, where she was born and raised and resides. Buon appetito!

A fall side dish with Mediterranean flavors. In lieu of store-bought breadcrumbs, you can use a day-old baguette or country-style bread, remove the crust and put it in the food processor until you get the crumb size that you want.

For a non-vegetarian option, add 4 or 5 anchovy fillets, rinsed and chopped, and cook them together with the breadcrumb mixture.You can also turn this cauliflower into a main dish, tossing in the skillet some cooked pasta, such as penne or spaghetti, along with extra olive oil and a tablespoon or two of pasta cooking water for a creamier sauce.

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