THE VILLAGE VOICE

Deck the halls with boughs of holly, Fa la la la la, la la la la. WINTER GREENS with CRANBERRY PORT VINAIGRETTE ~ Delicious 'wilted' salad clipped from Bon Appetit (Dec 1992) _____________ 1 cup tawny port 1/3 cup sliced shallots 1 cup fresh cranberries 1/3 cup vegetable or canola oil 3 Tbsp. raspberry vinegar or red wine vinegar coarse salt & freshly ground pepper 8 cups assorted greens 2/3 cup crumbled Stilton or blue cheese 1/4 cup chopped pistachios Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 Tbsp. about 10 minutes. Add Cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt & freshly cracked pepper. Combine greens in large bowl. Pour vinaigrette over greens and toss. Sprinkle with cheese and nuts . Toss lightly and serve warm with Eggnog Muffins .(6 servings) ________ EGGNOG MUFFINS 3 cups flour 1 Tbsp. baking powder 1/2 cup sugar 1 tsp. ground nutmeg 1/2 tsp. ground cinnamon 2 large organic eggs 1 c...

"Easter spells out beauty, the rare beauty of new life." ~S.D. Gordon ASPARAGUS and GOAT CHEESE QUICHE ~ retro is back and real men 'do eat quiche' ___________ 1 Pillsbury crescent roll package 1 lb. trimmed asparagus 3-4 chopped shallots 2 Tbsp. unsalted butter 1 1/4 cup half & half 4 large organic eggs scant pinch coarse salt 1/2 tsp. white pepper 1/2 tsp. Hungarian paprika 1 Tbsp. chopped fresh thyme (1 tsp. dried) 2 cup crumbled goat cheese additional thyme for garnish Preheat oven to 375-degrees. Press crescent roll slices to fit deep dish quiche pan. Flute edges, brush bottom with Dijon mustard and set aside. Slice asparagus diagonally, 1/2 inch pieces. Reserve tips. Plunge in boiling water and cook for 2 minutes. Drain and pat dry. Saute shallots in butter until wilted. Add asparagus and cook gently about 3 minutes. Cool slightly and spread over bottom of crust. Sprinkle with 1 cup of goat cheese. Whisk eggs, half & half, thyme and salt & pepper. P...