We were in quarantine, hunkered down from the world, so Year’s Eve was another evening for the two of us. We entertained ourselves with caviar, blinis, camembert, and cherry gastrique. I had cherry gastrique at Anton’s in NYC. On Anton’s menu is a simple dish of cherry gastrique, camembert, and a baguette. Quite civilized and is suitable as an appetizer or particularly good for dessert. I m really into the cherry gastrique.
We talked about the past year and the year ahead, as one should on New Year’s Eve. The other thing to do is watch the ball drop. The ball drop shows were painful. The emcees are frightening, and the entertainment, including the music, is poorly produced.
The one show that made me shake my head was Nashville New Year’s Eve. Everyone on the show and in the audience was whiter than white Damn, On national TV in 2021, now 2022?
And now, 2022 is here. I am working on perfecting the cherry gastrique. Top right corner in the pic.
1/2 cup white sugar
1/2 sherry vinegar
2 tbsp. balsamic vinegar
3/4 cup dried cherries.
Melt the sugar in a saute pan on medium heat. Once the sugar is just melted, add the sherry vinegar and the cherries Mix until combined, add in the balsamic and stir until this begins to thicken Not that long; it gets harder when it cools This is still a tad too sticky, so perhaps a bit more vinegar It is a work I progress, but it is still delicious.
Happy New Year…and more gastrique in 2022!