The Spirit World

Although we are now into March and our thoughts want to turn to spring, in my area March is coming in like a lion! It’s not yet time to think about the light, refreshing summer beverages. Instead, for this week’s Happy Hour at Home, let’s take this opportunity to focus on the cozy thoughts these dreary weekends bring to mind. How about making the Happy Hour a cocooning time; you and a significant other cuddling up by the fire; talking about everything and nothing at all; quietly enjoying the warmth of the fire and the warmth of being close to someone. Relax, take a deep breath and clear your mind of everything but the most pleasant thoughts.

For this type of activity you want a cocktail and appetizer that are low maintenance - you don’t want to be spending your time getting up to refill glasses or to assemble a meal. You want your drink and the food to echo those warm, comfy, cuddling thoughts.

The perfect drink for this is the Beautiful.

Beautiful

1 oz Grand Marnier
1 oz Courvoisier

Pour into a brandy snifter.

If desired, (and I recommend) heat water until not quite boiling and pour into a old-fashioned or similar glass. Fill the glass almost to the rim. Place the snifter on its side on the old-fashioned glass. Slowly turn the snifter to gently warm the Beautiful.

Now this is no girly-man drink, I will warn you! Once the Beautiful has been heated it becomes amazingly fragrant - in fact be a little careful as your nose approaches the glass - if you take too big a sniff you may find your eyes watering just a bit! This is definitely a drink made for sipping over a period of time. Perfect for a lazy evening by the fire.

What should go with this? You could make it something as simple as some salted, mixed nuts. But you’ll probably want something a bit more filling if this is your actual evening sustenance. I think something from France to go with those French liquors.

Rustic Goat Cheese Galette

adapted from, From Tapas to Meze, Joanne Weir
Pastry
1 1/2 cups flour
1/4 tsp salt
9 Tbsp butter cut into small pieces
1/3 cup ice water

Place flour and salt in food processor. Pulse quickly once or twice just to blend. Add the butter and pulse just until butter is the size of peas or a bit smaller. Add the water a bit at a time, quickly pulsing after each addition. Do this just until the dough forms a rough ball. You may need to adjust the water a bit.

On a well-floured surface, roll the dough into a 15″ circle. Place on parchment on baking pan and put in the refrigerator until ready to fill. If you make this ahead of time, cover with plastic to keep it from drying out.

Filling
5 oz fresh goat cheese
4 oz ricotta
1 cup grated mozzarella
1/4 cup créme fraîche
3 Tbsp grated Parmigiano-Reggiano
1 Tbsp chopped fresh rosemary or other herb of your choice
Salt and freshly ground black pepper

Mix all ingredients.

Preheat oven to 350°F. Remove pastry from refrigerator. Spread filling over center of pastry leaving a 2″ border around the edges. Fold the uncovered dough up, forming a rustic edge, pleating it to make it fit. Bake until golden, about 35 minutes. Serve hot or at room temperature.