Welcome, Twenty-Thirteen

Happy New Year (only 9 days late...) I'm off to a busy start so far- Student Teaching 21 5th Graders, two classes at the University, spinning, intermittent wedding planning. My lack of time (and income) might put a damper on my blog but perhaps I'll feature some low-budget quick fix meals (crock pot recipes anyone?). But before I get all Debbie- Downer on you (cue the jingle), let me recount a few foodie wins from the last days of 2012.

Michael and I traveled south 6 hours to Wilmington, DE where we spent the holiday with his family. I really enjoyed Wilmington- practical and charming. And some of the best restaurants I've been to. Despite an unexpected blizzard, we went to Orillas Tapas Bar in downtown Wilmington for my birthday (also known as the day after Christmas). We were some of the only guests that night (because of the aforementioned blizzard, not because Orillas isn't amazing). Our waiter was a self-proclaimed professional (waiter, that is) and provided tasteful comic relief. And the food was superior. Some may say tapas with a twist. The menu offered all of the Spanish staples one craves (Patatas Bravas, Tortilla Espanola, Gambas al Alijjo...hungry yet?) but with their own spin on them. Our favorites of the night were shrimp and jalapeno ceviche with a buttered popcorn topping (Mike is really into ceviche since Peru) and the lamb meatballs (albondigas to the Spaniards). And let me not forget the Cava Sangria. No tapas meal is complete without a pitcher of the fruit-and-wine concoction, and Orillas has one step up on the classic with their sparkling rendition. Cava (Spanish sparkling wine from the Catalonia region), brandy (to amp up the booziness- it was my birthday after all), mint and strawberries. All muddled together into a refreshing batch of Sangria. I hope to recreate this myself, and so long as my efforts as successful, I will get back to you.

Another hidden gem we found in Wilmington was Culinaria in North Wilmington. This place was seriously a hole in the wall. Very unassuming, smack-dab in the middle of a strip mall, but with the ambiance and cuisine of an Italian eatery in the heart of Tuscany. I tried the Rigatoni Bolognese- veal and beef sauce atop al dente rigatoni and topped with ricotta crema. Oh. Em. Gee. I must have been pretty immersed in my meal because, quite honestly, I don't remember what anyone else had. Well, until dessert hit the table. If you ever make it to Culinaria, please do not leave without getting dessert. And if you enjoy coconut even in the slightest, get the coconut creme pie. Or the peanut butter pie. Or the lemon creme pie. Or maybe a slice of each? You can always doggy-bag it!

Even though we did eat out quite a bit during our holiday in Delaware, we did turn out many delicious meals ourself, too! Chili and cornbread, Roasted Turkey with Sweet Potato Gnocci and Braised Brussel Sprouts, Grandma's Famous Pecan-Rum Rolls, Cherry Pie...Yes, I caved and made a cherry pie for Christmas dessert. Not my favorite pie, not cherry season, just a good old-fashioned desire to please my fiance (who, in case you cannot connect the dots, loves loves LOVES cherry pie). I'm hoping the Christmas compromise will mean I get my way with the wedding cake (read: no cherry pie for the wedding cake...OK, maybe a cherry on top...)

Christmas Cherry Pie

4 cups frozen cherries (if you happen to be making this when cherries are actually in season, you can use fresh- but that requires pitting and a lot more money...)
1 cup white sugar
4 tablespoons cornstarch (I used more for a thicker filling)
Juice of 1 lemon
1/4 teaspoon almond extract (you don't have to do this, but it makes it amazing!)
2 pie crusts (make them yourself, buy them pre made, whatever floats your cherry pie)

Add cherries (fresh or frozen) to a saucepan over medium heat. Cover. Let cook about 5 minutes or until some liquid had escaped. Meanwhile, mix the sugar and cornstarch together. Add this, almond extract, and lemon juice to the hot cherries. Turn the heat to low and continue to cook until the filling has reached desired consistency. If it becomes to thick, add a little water. Too thin, add a little cornstarch. You can add more sugar, lemon, or almond extract to taste, too (I may have...) Let the filling cool.

While the filling is cooling, prepare your pie crusts (if you're using pre-made pie crusts, the box will tell you exactly what to do, if you're making your own pie crusts...shouldn't you know what to do? Because I'm not a make-you-own-pie-crust type of gal). Pour the filling into the prepared pie crust, dot with butter, then top with the second pie crust. Pinch the edges of the crusts together, make a few slits at the top, sprinkle with sugar, and bake in a 375 degree oven for about 50 minutes. Keep your eye on it though- mine got a little too cooked (probably because of all the mimosas...see above photo). After an initial conniption fit, I got over it. And it still tasted pretty darn good, even for cherry pie (wink, wink).

I hope your holidays were as lovely (and filling!) as mine, and I hope your 2013 is off to an incredible start! Cheers!