They’re gone. Close the door, draw the curtains and unplug the phone. Find a comfortable chair/couch/bed and collapse. You did it: you survived the holidays. Let’s admit it – it wasn’t always easy. Tensions flared. Family annoyed. Perhaps the odd bit of food burned (clever how you scraped that off and tossed it to the dog). But you did it. You’re still standing although a shadow of your former self.
Of course New Year’s looms ahead but that’s a different kettle of fish altogether. New Year’s is all about possibilities and choices. Want to party like it’s 1999? Then by all means do so. Want to be a hermit? Feel free to wrap yourself in a goose down duvet and binge watch Nick and Nora Thin Man films.
Dress up to the nines or down to your favorite onesie. Okay, on second thought skip the onesie. It’s never a good sartorial choice unless you’re a baby sleeping in a bassinet.
But whatever you do, you’ll need sustenance. Here is where we can help at Chile Trail HQ. Forget the excesses of the Christmas season. Forget stuffing and potatoes and cranberries. Forget the pies and cakes and by all means forget that horrid mulled wine that the neighbors plied you with.
New Year’s is about fresh beginnings and bright new starts. It’s about things that wake up your taste buds and get you ready for the new year. Our recommendation? Blinis served with a dollop of chile crème with an even bigger dollop of caviar or salmon. If you can splurge for the good stuff then by all means do but to be honest, the jars of salmon roe you find at the grocery store will do nicely.
And might we suggest a sneaky glass of champagne or desert-dry martini to accompany? So cheers, here’s to you m’dear. May your 2017 be nice and spicy.
Blinis with caviar and chile crème
We make these with salmon roe but you could substitute smoked salmon instead or a combination of the two.
3 1/2 oz salmon roe caviar
1/2 cup crème fraiche
1/2 tsp New Mexico Green Chile Powder
Chile pequin flakes to garnish
Zest and juice from half a lime
Place the blinis on a pan and warm is a low oven for a few minutes. While they’re heating up, place the crème fraiche in a bowl and add the New Mexico green chile powder, lime juice and zest.
Remove the blinis from the oven and place on a serving plate. Top with a dollop of crème fraiche and a spoonful of caviar. Garnish with a few chile flakes.