Well, 2009 has been a banner year over here at Savour Fare (erm, it has been the only year at Savour Fare!) but I’m already thinking about and planning for the next one. I, like most Americans, have made New Year’s resolutions year after year, and like most Americans, have failed to keep them. But this time is different. Because I’m going to make foodie resolutions. And I never have trouble keeping those! We’re planning a mellow New Year’s Eve at home, where I’m cooking a feast (scallops, lamb and pistachio panna cotta) and we’ll drink champagne cocktails (recipe below). I hope you and yours have a wonderful New Year’s Eve and a happy 2010!
So, with no more ado, my 10 resolutions for 2010:
1. I’m going to try 3 new foods I’ve never tried before (not 3 new recipes, 3 new FOODs. These are reasonably difficult to find.)
2. I’m going to make the perfect Manhattan.
3. I’m going to make a croquembouche.
4. I’m going to memorize a recipe for biscuits.
5. I’m going to add at least 3 vegetarian dishes to my regular repertoire.
6. I’m going to cook a meal from at least one cuisine I’ve never attempted.
7. I’m going to shop at ethnic markets.
8. I’m going to cook with seasonal ingredients.
9. I’m going to eat a boatload of strawberries.
10. I’m going to make jam.
What are your foodie resolutions?
Recipe
Classic Champagne Cocktail
This is one of my favorite champagne cocktails — it’s very old school and the bitters give a lovely pink tinge to the champagne and a wonderful autumnal herbal flavor.
Angostura Bitters
Sugar Cube
Champagne
Pour bitters on the sugar cube until it’s nearly saturated. Drop the sugar cube into the champagne flute, and top with champagne. Enjoy!
This is such a great idea. I’ll definitely have to think about this one but I suspect it will involve macarons. I hope you and yours have a wonderful healthy New Year!
Do you know that I have never, ever in my life had Angostura Bitters?
Happy New Year Kate! May 2010 be your best year yet!!!
Oh my goodness Kristina, go out and buy some NOW. It’s seriously one of my favorite flavors! If you’re not into champagne, make pink gin!
Foodie resolutions are awesome! I might have to dream up some of them right now. This is perfect. Happy New Years!
I love these resolutions! All the best in the new year =D.
Those are the best resolutions ever!!! (I made pomegranate jelly yesterday, from my tree.) Can’t wait to see all of your recipes. Happy New Year!
Happy New Year Kate! What a great list of resolutions. I made a few foodie ones last year and am going to carry over the ones I haven’t accomplished into 2010. Foodie resolutions are the best because you don’t feel guilty about the ones that are undone!
New foods: kumquats? Tempeh? Huitlacoche?
Do you have Mark Bittman’s vegetarian book? I’ve gotten a ton of new recipes from there.
Kate, just wanted to let you know, we made the champagne cocktails yesterday and they were delicious!!! Gave you a mention in my blog. Thanks again for another winning recipe!
I love your idea of foodie resolutions! I’d also like to incorporate some more ethnic recipes, and try some new foods. Sounds like more fun than the usual resolutions!
Great idea – I’m impressed. I need to think on this, but I think you are so smart to keep it in the food world!
In Chinatown, you’ll find jellyfish in lemon sauce. In fact, in Chinatown you’ll find many things you’ve never tried, I am quite certain. After years of food adventures there, I still have not run out.
I love this idea of food resolutions! I am starting my list tonight –
#1 – Learn how to butcher
Recipe - Hot Milk Punch and Foodie Resolutions | Savour Fare // Dec 31, 2010 at 5:58 pm
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