Sunday, December 11, 2011

Notes from the Field: A Sparkling Solstice

Last night, a full moon hung low over my little elm tree-lined Connecticut town.  Outside the air was cold.  Tree skeletons stood frozen and illuminated.  Inside the light through the blinds of my childhood room cast stripes across the wall. I love this season.  

This was the sort of dreaminess that followed me through my winter years growing up here.  Light and shadows across snow packed fields; a brief glimpse of a lunar flashlight as we sped through windy back roads.  As I moved to the city, the cold winter nights turned into a hustle from street to fireside bar, where warm drinks and hands awaited to gather us in.  

I love summer, and I love fall, but there a still and quiet loveliness about a cold winter's night that holds its own.   A season like this deserves an endless celebration.

My recipe for all holiday festivities is simple enough: good music, cocktail and cupcakes.  And so in my first edition of several posts on holiday cupcake pairings, I present to you the makings to warm up your cold winter's night.

 A Sparkling Solstice

Cupcake: Vanilla bean cake topped with whipped vanilla buttercream and sugared fruits.  
The cake is light and fluffy and the sugar dusting off sets the tartness of the fruit, and sparkles by candlelight.  

Cocktail: Champagne Cocktail
In a champagne flute or saucer, soak a sugar cube in Angostura bitters.  Swipe a lemon peel across the glass and fill it with good champagne.  

Sound:  I Do Not Care for the Winter Sun - Beach House

Combine all three elements, and serve chilled for a sparkling solstice eve.

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