The festive dishes in this menu draw from a variety of northern regions. Tiny potatoes, baked on a bed of salt, get a drizzle of fondue in a simple starter that shows its Gallic influence. Verzini, a sweet pork typical of Lombardy, gets cooked with cabbage and tomatoes to create a fragrant and hearty stew, made even better when spooned over rosmeary scented grilled polenta. A pear strudel paired with booze-spiked espresso rounds out the meal and keeps guests happy and warm.

If you'd like to start the evening with something warm to drink as well, simmer a bottle of dry red wine with a couple tablespoons sugar, four whole cloves, a couple juniper berries, a cinnamon stick, bay leaf, and star anise (one whole) on the stove for about 10 minutes. (The fragrance from this mulled wine will make your home feel very welcoming indeed.) Strain and serve hot before dinner.  

December 2008

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alpine, winter, holiday, menu