I woke up to the pretty picture out my bedroom window of big snowflakes still dropping on trees already thickly frosted with days of snow. The quiet that goes along with it, a fire warming the room, a hot creamy latte brought to me in bed by my sweet husband, rounds out the perfect morning.
We’ve been very busy with a couple of quick trips to Aspen and Keystone, our first days of skiing this season and an endless stream of lovely houseguests.
What has been the most special this holiday season is having our kids home for Christmas and New Year’s – one from Brooklyn, one from Maryland and one from Florida. With everybody so spread out these days, it feels good to have us all in one place.
When our family get’s together it is a ruckus crowd, with lots of big hugs, loud laughter, and one entertaining story after another from this adventurous group.
There have been parties and lots of entertaining, but what feels so sweet to Ric and me is going to sleep at night with our kids under our roof. We love the sleepy-heads wandering up one after the other in search of hot lattes, cocoa and fragrant Norwegian cardamom buns, to sip and eat in front of the fireplace, or a half asleep hustle into long-underwear and ski gear, then everybody piling into the car to head up for a day of full-throttle skiing.
Today I’m making my go-to appetizer for an afternoon nosh. It is a Mediterranean flatbread topped with a sun-dried tomato and olive tapenade and burrata. This would make a wonderful New Year’s Eve appetizer as it is easy to make and it is out of this world delicious.
- ¼ cup whole pitted Kalamata olives
- ¼ cup oil packed sun-dried tomatoes
- 1 clove garlic
- 2 tablespoons olive oil
- 1 tablespoon capers with the brine drained off
- Place all of the ingredients into a food processor or use an immersion blender to mince.
- Place in a glass jar or container chill.
- 1 package active yeast
- ½ teaspoon sugar
- 1¾ cup all-purpose flour
- 1 teaspoon coarse salt
- 1 teaspoon dried herbs
- ¾ to 1 cup warm water
- 1 tablespoon olive oil
- Mediterranean tapanade
- 1 - 8 ounce ball of Burrata
- In a large bowl, combine the yeast, sugar, flour, salt and herbs. Stir to combine.
- Add the water and oil and mix until the dough begins to form a ball, turn it on to a lightly floured board and knead until the dough is smooth and elastic, about 4 minutes.
- Place dough in bowl, lightly coat with some oil and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
- When the dough has doubled in size, punch it down and knead it lightly into a smooth ball.
- Cut into 2 pieces, roll and stretch it out into flat long ovals, approximately 12 x 5 inches.
- For best results, heat a pizza stone in a 500 degree oven for 20-30 minutes.
- Place the flatbread dough on the stone and bake for 7 to 9 minutes on one side and then flip the bread over and give it a little pat to push some of the air out. Continue to bake for another 5-7 minutes until it is just beginning to brown. You can also use a sheet pan lined with parchment if you don’t have a pizza stone.
- Remove bread from oven and allow it to cool until it is just warm.
- Spread a thin layer of the tapenade on each flatbread.
- Drain the ball of burrata and pat dry with a paper towel and then cut the cheese into two halves.
- Roughly chop the burrata and then arrange one half down the center of each flatbread.
- Cut crosswise into 2-inch strips and garnish with some fresh basil and freshly ground pepper.
Best wishes for a happy and healthy New Year to you and yours. xo