Thanksgiving is all about indulgence and even over-indulgence. Last holiday, I made a big batch of bacon, onion, and bourbon 'marmalade" to enjoy over the holiday weekend. This luscious savory spread combines caramelized onions, bacon, and a bracing splash of Four Roses Bourbon. It was slathered on dinner rolls at the Thanksgiving table, added to Friday's leftover turkey sandwiches, and used as a cracker topping for easy appetizers on Saturday night. I'm surprised that no one put it on their breakfast cereal! Four Roses Bourbon has made a video of me making this irresistible stuff.
When I was a caterer, I served mountains of caviar at parties...and at my own soirées, too! More than once I was faced with what to do with a pound or so of leftover caviar. Obviously, the answer was to make a pile of blini and invite friends over for an indulgent meal. If you are lucky enough to have some caviar for your New Year's Eve celebration, try this authentic recipe made with buckwheat flour and sour cream. And remember, these are pancakes that should not be served hot. In fact, the heat would warm the cold caviar. So make them a few hours ahead of serving, but keep them at room temperature. With some sparkling wine to wash it all down, blini and caviar are a fine way to bring in the new year.