The Winter Solstice gives me a chance to reflect on the change of season. It’s an opportunity to gather at the table in the cabin, take a breath and enjoy the stillness of winter. I intentionally keep the table and menu simple, opting for lots of candlelight to soften the transition from day to night.

The menu is familiar and I can easily prepare it the day before so we can enjoy as much time as possible outside on the shortest day of the year. It’s also a great excuse to open a bottle of champagne to toast the change of season. The arugula salad with shaved parmesan is dressed with a tangy lemon vinaigrette and comes to together in moments. Now that it is officially winter, hearty soups are back on the menu. This lentil soup recipe is one of our many favorites from Thomas Keller’s Ad Hoc cookbook and is served with sweet potato, cilantro and a dash of vinegar. With Christmas just a few days away, it always good to have eggnog on hand. My True Confessions Eggnog had Santa spilling secrets last year. It takes about 10 minutes to make and will take you to New Year’s!

For the table I pulled out a length of a Daboo print cotton to cover the table, a reference to the golden and brown landscape outside, simple white plates and natural linen napkins. A bit of silver for sparkle, tiny red candles and the table was done.

Menu

Champagne | Arugula Salad with Shaved Parmesan | Lentil Soup | True Confessions Eggnog with Gingersnaps

True Confessions Eggnog

(Note: adapted from the Powhatan Cookbook published circa 1970. I halved the original recipe which called for 2 quarts of bourbon. This version is bit less boozy but you can add more depending on your taste.)

Ingredients

6 eggs, separated

6 tablespoons sugar

2 cups light cream

2 cups heavy whipping cream

1/4 cup (or more) good bourbon

1 teaspoon vanilla

dash of rum

To make

Beat egg yolks until thick in standing mixer (you cannot over beat them)

Add one tablespoon of sugar at a time, beating well after each addition until all sugar has been added and mixture is smooth and creamy.

Reduce speed on mixer to medium-low and add bourbon a drop at a time until half amount remains, then add in slow stream. If bourbon is added too quickly at first it will curdle the eggs.

Add light cream and vanilla and mix until blended.

Pour egg mixture in to large bowl.

Clean mixer bowl and then whip heavy cream until soft peaks form and then fold into egg mixture.

Clean mixer bowl and attach wire whisk attachment, beat egg whites until stiff.

Fold egg whites into egg mixture with hand whisk until incorporated.

Add dash of rum and give a quick stir.

Cover with plastic wrap and refrigerate.

I like to make the day before serving so it has time to mellow.

When ready to serve, give it a stir to reincorporate the egg whites that form a snowy layer on top.

This is rich so I serve in a small martini or shot glass. Poured in to pint jars, this makes a wonderful holiday gift.

*consumption of raw or undercooked eggs may increase the risk of foodborne illness*