BY LIZ MERVOSH
If some people want a boozy bev and others don’t, skip the gin in the pitcher and stir in 2 tablespoons per glass for the drinkers.
ACTIVE TIME 15 MINUTES
TOTAL TIME 20 MINUTES
SERVES 8
1/2 cup granulated sugar
1/2 cup packed fresh mint leaves, plus more for garnish
2 medium English cucumbers, coarsely chopped, plus slices for garnish
1/3 cup fresh lime juice (from 5 limes)
3 cups chilled club soda, plus more for topping off
8 oz. (1 cup) gin (optional)
BRING sugar, mint, and 1/2 cup water to a gentle simmer in a medium saucepan over medium, stirring occasionally to dissolve sugar. Simmer, undisturbed, for 2 minutes. Let cool for 5 minutes.
PROCESS chopped cucumbers, lime juice, and cooled mint syrup in a blender until mostly smooth, about 30 seconds. Pour mixture through a fine-mesh strainer into a medium pitcher, pressing gently to squeeze out juice (do not push solids through strainer). Discard solids.
STIR in club soda and (if desired) gin. Serve over ice topped off with more club soda and garnished with cucumber slices and mint.
For a veggie version, leave out the ham and sauté mushrooms with the onions instead.
ACTIVE TIME 30 MINUTES
TOTAL TIME 40 MINUTES
2 Tbsp. olive oil 1 sweet onion, thinly sliced (11/2 cups)
1/2 tsp. freshly ground black pepper
11/4 tsp. kosher salt, divided
3 cloves garlic, finely chopped (1 Tbsp.)
12 large eggs
3/4 cup sour cream
2 tsp. Dijon mustard
4 oz. Gouda cheese, shredded (1 cup)
1/4 cup finely chopped fresh chives, plus more for topping
1/4 cup chopped fresh flat-leaf parsley, plus more for topping
3 oz. Parmesan cheese, finely shredded (about 2/3 cup), divided
8 slices deli smoked ham (8 oz.), torn into pieces
PREHEAT oven to 350°F with racks in center and upper third positions. Heat oil in a 10-inch cast-iron skillet over medium. Add onion, pepper, and 1/4 teaspoon salt; cook, stirring occasionally, until onion is lightly browned on edges, 6 to 8 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute.
MEANWHILE, whisk eggs, sour cream, mustard, and remaining 1 teaspoon salt in a large bowl until thoroughly combined. Whisk in Gouda, chives, parsley, and 1/3 cup Parmesan.
POUR egg mixture over onion mixture in skillet and scatter ham over top. Cook, stirring gently and scraping along edges of skillet, until eggs are just beginning to set and form creamy curds, 3 to 4 minutes. Sprinkle with remaining 1/3 cup Parmesan.
BAKE on center rack until edges are puffed and center is almost set, about 10 minutes. Transfer skillet to upper rack and increase oven temperature to broil. Broil until lightly browned on top, 2 to 3 minutes. Remove from oven and let cool for 5 minutes. Top with chives and parsley. Serve warm or at room temperature
Serve with softened butter or cream cheese for slathering. It’s still the holidays!
TOTAL TIME 45 MINUTE
MAKES 8 BISCUITS
2 1/2 cups all-purpose flour, plus more for work surface
1/2 cup finely chopped fresh chives
2 tsp. baking powder
1 1/2 tsp. granulated sugar
1 1/2 tsp. kosher salt
1 tsp. freshly ground black pepper, plus more for topping
1/4 tsp. baking soda
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-in. pieces 1 cup chilled whole buttermilk, plus more for brushing biscuits
WHISK flour, chives, baking powder, sugar, salt, pepper, and baking soda in a medium bowl.
RUB and pinch butter into flour mixture until mixture resembles coarse crumbs with pea-size pieces of butter. Gradually stir in buttermilk. Knead a few times until a shaggy dough forms.
TRANSFER dough to a lightly floured work surface. Pat dough into a 6-by-8-inch rectangle (about 3/4 inch thick). Cut crosswise and lengthwise to form 4 evenly sized smaller rectangles. Stack rectangles on top of each other and pat them down into a 3/4-inch-thick rectangle again. Repeat process 1 more time. Cut dough into 8 (about 21/2-by-3-inch) biscuits. Place on a baking sheet lined with parchment paper, spaced evenly apart. BRUSH tops with buttermilk and sprinkle with pepper. Freeze biscuits, uncovered, for 15 minutes. Meanwhile, preheat oven to 425°F.
BAKE biscuits until golden brown, 16 to 18 minutes. Serve warm.
This flavorful menu strikes a nice balance for January 1. It’s special, yet still kinda light to help you recover from a week (or more) of celebrations.
Choose multiple types of citrus for the prettiest, and tastiest, fruit salad ever.
ACTIVE TIME 35 MINUTES
TOTAL TIME 35 MINUTES
4 lb. mixed citrus (such as blood oranges, grapefruit, Cara Cara oranges, and tangerines)
1/4 cup honey Kosher salt
1/2 cup hazelnuts or almonds
2 Tbsp. granulated sugar
1/2 tsp. ground cardamom
1/4 tsp. ground cinnamon
2 cups vanilla whole-milk yogurt
ZEST and juice 1 orange to yield 1 teaspoon zest and 1/4 cup fresh juice. Place zest and juice in a small saucepan; stir in honey, 1/4 cup water, and a pinch of salt. Bring to a boil over medium. Boil, stirring occasionally, until syrupy, thickened, and foamy on top, about 6 minutes. Let cool for 10 minutes.
WHILE orange syrup cools, line a small baking sheet with parchment paper. Cook nuts, sugar, cardamom, cinnamon, and a pinch of salt in a medium nonstick skillet over medium-high, stirring constantly with a heatproof rubber spatula, until sugar is melted and browned and coats nuts, 5 to 6 minutes. Scrape nut mixture onto prepared baking sheet and quickly spread in an even layer. Let cool completely, about 10 minutes. Break or coarsely chop candied nuts.
USING a paring knife, remove peels and pith from remaining citrus. Slice citrus crosswise into rounds (about 1/2 inch thick). Spread yogurt evenly on a large serving platter. Top with citrus and candied nuts. Drizzle with orange syrup.
CUCUMBER SPRITZER AND WINTER CITRUS: PROP STYLING BY SHELL ROYSTER