We were invited to a potluck at the home of some lovely vegan friends. I admit, I lean to butter and strong cheese as flavor enhancers in vegetable-based dishes. But I was sure I could find something I would love to cook, and that a vegan would love to eat. I turned to Ottolenghi’s Plenty and found a recipe for saffron-infused roasted cauliflower with green olives & golden raisins. This dish had just the kind of big flavors I like, and served well at air temperature.
The hosts made kir royale cocktails, which is prosecco and crème de cassis, and the taste of it is the reason I grow black currants. I believe I could survive on this drink alone. We threw blankets down on the grass beside old stone walls, and we were surrounded by toddlers who ran screaming to and from a chicken coop. The high pitched sound of eight little girls (my own included) was much more bearable with a glass of kir royale in hand.
It was three easy hours in the Catskills…. the stuff of which winter dreams are made.