Christmas and New Year’s have come and gone, along with their bright whirl of parties, presents and hoopla. But after the last bowl game has ended, we are left to stare down the barrel of January’s short days and frosty temperatures.
Before the wintertime blues set in, why not head them off at the pass? Here are four of our favorite ways to get the best of January.
We’re all suffering a holiday hangover. Too, too many Christmas cookies and decadent dinners have resulted in our annual declaration of eating healthy, now and forevermore. But luckily that doesn’t exclude natural, fiber-rich popcorn. Done right, it’s an addictive and resolution-friendly nosh.
Curry powder – and just a hint of salt and pepper – adds a rich flavor to your popcorn:
Courtesy of Food & Wine
Makes 2-4 servings
1/2 cup popcorn kernels
1/4 cup canola oil or grapeseed oil (or other high flashpoint oil)
2 teaspoons curry powder
3 Tablespoons unsalted butter, melted
1/2 teaspoon kosher or sea salt, to taste
Fresh cracked black pepper, to taste
Heat the oil in a large pot over medium heat. Add popcorn kernels and curry powder, and then shake the pot to gently toss the kernels until they are coated with oil and spices. Cover with a splatter screen.
After cooking the popcorn, pour into a large bowl. Drizzle melted butter over the popcorn and season with salt and pepper.
Upgrade your popping proficiency with the Waring Pro® Professional Popcorn Maker. This classic countertop popper brings the movie theater experience home and makes up to 12 cups of light and airy kernels in less than 2½ minutes.
As soft and cozy as your favorite sweater, our sumptuous Cable Knit Throw – woven from pure Mongolian cashmere – feels like a warm hug. It’s pure bliss.
While away a long evening with hot buttered rum and a fierce game of Scrabble by the fire. It’s your favorite board game, now in a deluxe edition. This is certain to be a winning winter night.
Delightfully decadent, this hot chocolate recipe is one we love because it includes a splash of Jack Daniel’s … for a drink that will warm you from the inside out.
Double Chocolate Hot Chocolate
Courtesy of Food & Wine
Makes 2 cups
5 ounces bittersweet chocolate, coarsely chopped
2 ounces milk chocolate, coarsely chopped
1/2 cup boiling water
3/4 cup whole milk
1/4 cup heavy cream
2 Tablespoons Jack Daniel’s whiskey (optional)
Marshmallows, for serving
In a medium bowl, combine the bittersweet chocolate with the milk chocolate. Add the boiling water and let stand for 1 minute. Whisk the chocolate mixture until it is smooth.
In a small saucepan, bring the milk and heavy cream just to a simmer. Add the chocolate mixture and whisk over moderate heat until hot. Remove the saucepan from the heat and add whiskey. Pour the hot chocolate into demitasse cups or small mugs, garnish with marshmallows, and serve.
Double-walled for excellent heat retention without ever being too hot to hold, these glass Bodum Latte Mugs make cozy an elegant thing.
Get inspired by more cold remedies on Pinterest.
Since the invention of the white sale 138 years ago, January has been the month to lavish the linen closet…and indulge yourself a little after the hectic holidays. It’s also the time when our famous Resort Towels attract a lot of attention.
Raves abound, and border on confessional: “I am hopelessly and shamelessly in love with this towel.” In all, nearly 2,500 customers have given them a 5-star rating.
“I am hopelessly and shamelessly in love with this towel.”
Why? Count the ways. Our Resort towel was inspired by those we’d experienced at five-star hotels, spas and resorts on multiple continents. Woven of the longest staple Turkish cotton, it’s as lofty and luxurious on the skin as any in the world. And it’s an indulgent essential when creating a home spa.
Now in 29 artful colors, personalize it by adding a monogram to your favorite Resort Towel. Visit our Monogram Studio for all other products to customize.
Shop the Resort Towel Collection.
Salute! Even though Italians have been raising a glass of bubbly Prosecco for nearly 500 years, it has only tickled Americans’ fancies in the last decade.
And now, ringing in the New Year with a flute of champagne’s bubbly Italian-made cousin is a bona fide trend. Sales of Prosecco grew 36% in the U.S. this year.
Once considered the poor man’s champagne, Prosecco has a lower price point, but that does not mean it falls flat on taste. Made from the deeply fruity glera grapes found in the hills around Venice, our Wine of the Month—Alessandro Gallici’s Prosecco Brut NV—is one of the finest you’ll find.
It has a bright, juicy nose of crushed red apples and peach juice with a hint of nutty complexity. Judges call it crisp, mouthwatering and not too sweet, and critics rave it tastes like an effervescent Braeburn apple fresh off the tree.
Even our favorite culinary magnate and Iron Chef judge, Donatella Arpaia, has a soft spot for Prosecco. (She is Italian, you know.) She makes an almond-laced Prosecco drink called Cannoli you don’t want to miss. Here’s her recipe:
4 ounces Prosecco
1/2 ounces amaretto liqueur
Pinch of cinnamon
Garnish: Mint leaves
In a champagne glass, place first three ingredients.
Stir once and garnish with mint leaves.
Prosecco is delightfully light and food-friendly. Pair it with fruity and festive nibbles like Honey Citronette with Crudités, and welcome 2016 with the fastest-growing trend in sparkling wine.
Courtesy of Food & Wine
1/4 cup orange blossom or wildflower honey
1/4 cup fresh lime juice
1/4 teaspoon finely grated orange zest
1/2 cup plus 2 Tablespoons extra-virgin olive oil
Assorted seasonal crudités, for serving
In a medium bowl, whisk the honey with the lime juice and orange zest. Gradually whisk in the oil and season the citronette with salt and pepper. Serve with crudités for dipping. (Note: The citronette can be refrigerated for 3 days.)
Clink in the New Year with our break-resistant Schott Zwiesel Set of Six Pure Crystal Champagne Flutes.
For more cocktail ideas, visit our Pinterest board.
Baking holiday cookies is a must-do for kids in the kitchen. But if you want to twist the tradition and still hit the sweet spot, cook up a batch of designer marshmallows.
Culinary queen Donatella Arpaia shows us how make-at-home marshmallows are easier that you’d think and so much tastier than the store-bought variety.
Then belly up to the marshmallow bar. Kids and adults will love sprinkling, dusting and spicing those little cubes of cloud-like confection, just like they would cookies. Even ungarnished, Donatella’s Tahitian Vanilla Marshmallows are pure perfection in a steaming cup of cocoa.
Homemade Tahitian Vanilla Marshmallows
Oil, for greasing
4 envelopes unflavored gelatin
3 cups granulated sugar
1-1/4 cup light corn syrup
1/4 teaspoon salt
1 tablespoon Tahitian vanilla paste or vanilla extract
1/2 cup confectioners’ sugar
1 cup crushed peppermint candy canes
1 cup fine chocolate shavings
1 cup small sprinkles or sanding sugar (white or red)
Shredded coconut, to taste
Grease a 9″ x 13″ tray and line with parchment paper, leaving a 2″ overhang on the longer sides you can use to pull out later. Grease parchment paper as well.
In an electric mixer bowl, add 3/4 cup of cold water. Sprinkle gelatin over water and let soften for 5 minutes.
In a saucepan, combine granulated sugar, corn syrup, salt, and 3/4 cup water. Stir and bring to a boil. Use a candy thermometer, and bring mixture to 238° (approximately 6–8 minutes).
A fix a whisk attachment to the electric mixture. On low speed, slowly pour hot sugar over gelatin. Raise the speed to high and beat until mixture is stiff and cool (10–15 minutes).
Beat in vanilla paste. Scrape into prepared tray, smooth the top and set aside uncovered until firm (3 hours or overnight).
Find more inspiration from Donatella on Pinterest.
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