Topping ice cubes with edible glitter: We love this idea from A Subtle Revelry. It’s spot-on for New Year’s Eve or any holiday of the year, plus celebrations like birthdays and festivities like the Super Bowl.

For sparkling wine, ginger ale, water and other light-color drinks, it’s easy to add glitter to your glass.

You can use them in darker drinks, of course, but they show best when light refracts through them.

Here are step-by-step instructions (which can be summed up as “make ice cubes” and “top with glitter”).

If you don’t want to use ice cubes—in the sparkling wine, for example—you can use the glitter as a glass rimmer.

In addition to sparkling glitter in some two dozen colors, there are gold stars, and dozens of other shapes and colors. Just check out these options.

Just make sure what you buy is edible (see the next section).
 
 
WHAT IS EDIBLE GLITTER?

Edible glitter is made from starch-based food products that can be digested by the body.

“Non-toxic” glitter may sound safe, but it isn’t edible: It is manufactured from plastic and is not digestible.

Don’t let the name fool you, either. Products names such as luster dust, pearl dust, sparkle dust, twinkle dust, shimmer powder etc., may sound edible. And online blogs and videos may promote their use.

But unless the product says edible, it isn’t.

Here’s more about it from the FDA.
  

What do you do when you’re a well-known Champagne house that wants to grow, but is constrained by lack of land and legal restrictions in the Champagne province of France?

Head to vineyards in the New World!

Some, including Mumm, Moët et Chandon, Roederer and Taittinger, have found success bringing their time-honored craft to the California.

Domaine Chandon was established in Napa Valley “way back” in 1973, Mumm Napa a few years later.

A more recent entry—the first bottling was released this spring—is Louis Pommery California, a Chardonnay-based wine with 4% Pinot Noir grapes. The effort yields a toasty-floral aroma and palate notes of apple, peach, and very well-balanced acidity and minerality.

At $24 a bottle, it’s affordable for holiday toasting, gifting…and year-round weekend dinners or apéritifs.

The sparkler pairs perfectly with appetizers, fish and seafood entrées, chicken dishes, pasta with white or oil sauces, lemon tart, and much Asian cuisine.

Discover more at ChampagnePommery.com.

New sparkler in town: Louis Pommery California, scion of the great French champagne house (photo courtesy Chilled Magazine).

Alexandre Louis Pommery, a retired wool merchant, co-founded his eponymous champagne house in 1856. But following his death in 1858, his widow, the former Jeanne Alexandrine Louise Melin, took over operations.

At age 38, she was the mother of two, and in charge of not only a family and household, but a vineyard and champagne house.

She had a very clear idea of the style of wine she wanted to make: delicate, fine, and very dry. In 1874 she developed the brut champagne style, steering the world away from sweet champagne to this drier style [source].

Today, brut is by far the leading sparkling wine style produced worldwide.

More about Champagne:

[2] You can cut shapes with cookie cutters (here’s how from Martha Stewart).

[3] Marshmallows with red food color (photo courtesy Plush Puffs).

Let everyone else go crazy at the mall, crazy with wrapping paper, crazy with Christmas dinner prep.

We have a chillaxing day with nothing to do but make these marshmallows (someone else is cooking this year).

Unlike supermarket marshmallows, homemade marshmallows are tender, melt in your mouth and have great flavor.

You can flavor them with different extracts, tint them with food colors and cut them into any shape (photo #2).

Don’t like peppermint? Use any of the extracts you have: almond, anise, banana, cinnamon, coconut, hazelnut, lemon, maple, pumpkin…McCormick makes more than 20 flavors.

We’ll be packaging the marshmallows in cellophane bags with holiday ribbon, as party favors for Christmas dinner.

And we’ll be making an extra pan for us: for snacking, dropping into hot chocolate, and to dip into chocolate fondue.

Prep time is 40 minutes. Thanks to McCormick for the recipe.

BONUS: The history of marshmallows, originally made from the sap of a marsh plant.

And here’s a recipe for Peppermint Crunch Marshmallows, with pieces of candy cane inside.
 
 
RECIPE: PEPPERMINT MARSHMALLOWS

Ingredients For 24 Marshmallows

 
Preparation

1. SPRAY a 9-inch square baking dish with nonstick cooking spray; then coat with some of the confectioner’s sugar. Set aside.

2. MICROWAVE* 1/2 cup of the water, the granulated sugar and corn syrup in a 4-cup glass measuring cup or a medium microwavable bowl, on HIGH for 7 minutes†. Then stir to dissolve the sugar and microwave on HIGH 5 minutes longer (the mixture will have a slight yellow tint). Carefully remove hot bowl from microwave. Meanwhile…

4. SPREAD the marshmallow mixture in the pan, smoothing the top with a spatula. Immediately drop the food color over top and swirl with toothpick.

TIP: We used both red and green food colors. We swirled the green (photo #1), and then dropped red dots in the “white space” for a modern art effect.

5. SIFT 2 tablespoons of the confectioner’s sugar over top and let stand at room temperature overnight; or refrigerate at least 3 hours.

6. PLACE the remaining confectioner’s sugar in a large bowl. Cut the marshmallows into 1-1/2-inch squares (or into shapes with cookie cutters). Add the marshmallows in batches to the bowl of sugar and toss to coat well. Shake off the excess.

STORE the marshmallows in an airtight container at room temperature for up to 3 days.

________________

*Stove Top Directions: Cook the syrup mixture in a small heavy saucepan over medium heat, until the mixture just begins to color and reaches 240°F on a candy thermometer. Continue as directed.

†Microwave ovens vary; adjust cooking times as needed. Cooking times are based on a 1200 watt microwave oven.

December 23rd is National Pfeffernüsse Day, celebrating a traditional German Christmas cookie: rounded, spicy, and coated in powdered sugar.

Pronounced FEH-fehr-NEE-suh, the word means “pepper nuts.” The “nuts” refer to the nut-like hardness of the cookie; there are no nuts in the recipe.

Rather, these cookies are laden with gingerbread spices (anise, cloves, nutmeg), and pepper, plus citron*, candied lemon peel, and/or candied orange peel. The black pepper adds to the spiciness without adding heat. The result is sweet pepperiness.

 
The recipe below doesn’t use the candied citrus peel, but here’s one that does. Another variation: Pfeffernusse topped with royal icing and cubes of candied citrus peel.
 
 
> The pfeffernüsse recipe, below.

> Beverages to pair with pfeffernüsse.

> The difference between pfeffernüsse and lebkuchen, below.

> The history of pfeffernüsse, below.

> The different types of cookies: a photo glossary.

> The history of cookies.

> The year’s 44 cookie holidays.
 
 
PFEFFERNÜSSE VS. LEBKUCHEN: THE DIFFERENCE 

Pfeffernüsse are similar to Lebkuchen, but the latter are flat spice cookies topped with a thin white icing or chocolate glaze, while as previously mentioned, Pfeffernüsse are almost always small, rounded cookies with a powdered sugar glaze.

Instead of powdered sugar, Lebkuchen can be iced or dipped in chocolate. In photo #4, the baker did both! Lebkuchen can be shaped like regular cookies or cut into bars.

Pfeffernüsse and lebkuchen are both similarly flavored with honey and lots of warm baking spices

Some people think Lebkuchen are gingerbread, but they’re different†.

To soften the hard cookie, Lebkuchen (and Pfeffernüsse without powdered sugar) are often dunked in sweet wine, similar to the Italian practice of dunking biscotti in vin santo.
 
 
PFEFFERNÜSSE BEVERAGE PAIRINGS

Non-Alcoholic Beverages

Hot Beverages: coffee, hot chocolate, mulled cider or wine, spiced tea (chai, Constant Comment, and numerous others).

Cold Beverages: iced coffee or chai, milk.

Alcoholic Beverages

Beer: chocolate stout, dark beer, or porter.

Dessert wines: sweet German wines like Eiswein, Spätlese Riesling or Auslese Riesling. In the footnote below‡‡ are more dessert wines from the Continent and the New World.

Others: eggnog, spiced rum.
 
 
RECIPE: PFEFFERNÜSSE SPICE COOKIES

This recipe is from Pillsbury. Grinding whole spices provides a more exciting flavor than using pre-ground spices. Here’s more about it.

You’ll love the aroma that wafts through the house as the cookies bake.

Ingredients

 
Preparation

1. COMBINE in a large bowl the butter and brown sugar; beat until light and fluffy. Stir in the molasses and water. Lightly spoon the flour into a measuring cup and level off. Add the flour, cinnamon, baking soda, salt, anise seed, nutmeg, cloves, cardamom, and pepper; blend well. Stir in the nuts. Cover with plastic wrap; refrigerate for 2 hours for easier handling.

2. PREHEAT the oven to 350°F. Shape the dough into 1-inch balls; place 1 inch apart on ungreased cookie sheets.

3. BAKE for 9 to 12 minutes or until the bottoms are golden brown. Immediately remove from the cookie sheets and roll in powdered sugar.

[2] If you don’t want a lot of powdered sugar, sift it over the cookies instead of rolling them in the sugar. Here’s the recipe from McCormick.

[3] Instead of powdered sugar, use royal icing. This version tops it with candied citrus peel (recipe—it’s lemon peel, not candied citron). Here’s the recipe from Chatelaine.

[4] Why choose: Use both royal icing and chocolate! Here’s the recipe from Alnatura.

[5] An easy garnish: crushed pink peppercorns. Here’s the recipe from London Eats (photo © London Eats).

[6] Instead of pink peppercorns (or in addition to them), how about mini chocolate chips (Abacus Photo)?

The exact origin of pfeffernüsse is uncertain, but they are believed to have first appeared in Europe in the 17th century. Whoever made them first, they are commonly linked to Denmark, Germany, and the Netherlands.

Pfeffernüsse, which translates to “pepper nuts,” were named for their use of pepper and chopped nuts.

In Germany, Pfeffernüsse has become a traditional Christmas cookie [source].

Pfeffernüsse, along with lebkuchen (gingerbread), gingerbread (Germany), pepparkakor (Sweden), speculaas (The Netherlands), plus subsequent entries like biscochito (Spain) and pryaniky (Russia), were made possible by the medieval spice trade, which brought exotic ingredients like cinnamon, cloves, nutmeg, and pepper to Europe. Trade evolved over time so that these early, extremely costly ingredients, were made affordable to regular folks.

Historically, pfeffernüsse were baked in December for St. Nicholas Day (December 6th), a significant festive occasion in many European countries (although St. Nicholas pre-dates the cookies). They have become a beloved Christmas treat across the pond as well, thanks to the emigration of Europeans bringing their recipes.

St. Nicholas, called Sinterklaas (Santa Claus)**, arrives in many parts of Europe, children leave out their shoes or stockings to be filled with small gifts on St. Nicholas Day.

In the 19th century, bakers incorporated potash or potassium carbonate (the primary component of potash), into the dough, along with ammonium carbonate. These acted as leavening agents to achieve a superior consistency.

The recipes became more sophisticated over time. The conventional ingredients—flour, sugar, brown sugar, cloves, and cinnamon—have been expanded over the years to include some of the following: anise, black pepper, candied fruit, cardamom, honey, molasses, nutmeg, nuts, rum, and powdered sugar for dusting [source].

________________

*Citron is a large, fragrant citrus fruit with a very thick rind. There is little fruit inside, and its main contribution is the candied peel. It is one of the four original citrus fruits—along with mandarin, papeda, and pomelo—from which all other citrus types developed through natural hybrid speciation or artificial hybridization. Here’s a photo.

**Sinterklaas is based on Saint Nicholas of Myra, a 4th-century bearded Greek bishop known for his generosity and miracles. The Santa Claus tradition evolved when the Dutch brought their celebration of Sinterklaas to New Amsterdam (modern-day New York) in the 17th century. The Sinterklaas tradition began to blend with other European customs such that eventually, a bearded jolly man named Santa Claus arrived on Christmas Eve, December 24th, larger gifts.

The English had Father Christmas, who appeared in the 16th century during the reign of Henry VIII. Pictured as a large man in green or scarlet robes lined with fur (like the king?), he was the spirit of good cheer at Christmas, bringing peace, joy, good food and wine and revelry. As Protestant England no longer kept the feast day of Saint Nicholas on December 6th, the Father Christmas celebration was moved to December 25th, Christmas Day.

The history of Santa Claus: In 1809, Washington Irving’s “Knickerbocker’s History of New York” mentioned “Saint Nicholas,” a jolly, pipe-smoking, gift-giving figure who traveled in a wagon. Irving Americanized the character, making him less of a bishop and more of a folklore figure. By the late 19th century, the American version of Santa Claus had spread internationally through advertising, literature, and the press. Though jump-started by Sinterklaas, Santa Claus—a jolly old portly, white-bearded elf in red suit, cap, and black boots—became the father of Christmas. Along the way were born The North Pole, elves who made gifts in a magical toy workshop, eight reindeer pulling Santa in his sled of gifts, and a jolly .

Today, Sinterklaas and Santa Claus coexist in their respective cultures, with Sinterklaas celebrated primarily in the Netherlands and Belgium, and Santa Claus being the central figure of Christmas celebrations worldwide.

†Both Lebkuchen and gingerbread are spice cookies, but Lebkuchen has more layers of flavor and is softer/chewier. Lebkuchen spices include aniseed, cardamom, cloves, coriander, ginger, nutmeg, and black pepper or paprika. Candied citrus peel—lemon and orange—are added. These spices are also used in Pfeffernüsse.

Vis-a-vis gingerbread, lebkuchen cookies use almond and hazelnut flours instead of wheat flour, and brown sugar instead of molasses. A classic lebkuchen cookie is gluten-free. Here’s a recipe and more about lebkuchen spices, Lebkuchengewürz in German.

The name of the cookie is uncertain. Kuchen is the German word for cake, but the “leb” portion might be any (or none) of the following: the Germanic words Laib (loaf), Lebbe (very sweet), or an old term for crystallized honey, Leb-Honig, that cannot be used for much beside baking. There’s also Leibspeise, which means “a favorite food.”

‡Pink peppercorns, also called red peppercorns or rose peppercorns, and rose baises, may look like black and white peppercorns (Piper nigrum, family Piperaceae, order Piperales) but they’re no relative of any kind. They’re berries from the Baies Rose plant (Schinus molle, family Anacardiaceae), order Sapindales. They unite only in the topmost clade of the botanical hierarachy, which is one step below Plantae, the plant kingdom.

Now that you know they aren’t related in any way to black pepper (or chile peppers), what exactly are pink peppercorns? They are the fruit (berries) of a small mastic tree related to the rose bush, commonly called the Peruvian peppertree. The tree is native to northern South America and Peru’s Andean deserts. They are now crown in various parts of the world, including Brazil, Madagascar, and the French Island of Reunion in the Indian Ocean. The trees are often sprayed with PE3, a pesticide; but organic pink pepper is available. And, you can grow your own. They can also be eaten raw, and are often used as a colorful garnish.

Pink peppercorn flavor is slightly sweet and fruity, with subtle berry-like notes. They have a hint of spice, but it’s nothing compared to the sharp heat of black pepper. They have a delicate, aromatic quality, with floral undertones.

‡‡Dessert wines are plentiful in Europe. Just a few: Brachetto d’Acqui, Muscat, Tokaji, Sauternes, and Vin Santo. There are also fortified wines: Cream Sherry or Pedro Ximénez Sherry, Madiera, and Port. Sweet sparkling European wines include Champagne (Demi-Sec or Sec), Lambrusco, and Moscato d’Asti. The U.S. makes several of these varieties, along with Ice Wine, Late Harvest Zinfandel, and Orange Muscat.
 
 

CHECK OUT WHAT’S HAPPENING ON OUR HOME PAGE, THENIBBLE.COM.

[1] For single portions or a fun family approach, pack salads into mason jars—not big ones, since the fork has to reach the bottom! (photo California Avocados).

[3] Spinach and bacon layered salad layered with peas, red bell pepper and cheddar, with ranch dressing (photo courtesy Kraft).

[3] Classic layered salad with blue cheese dressing. A year-round favorite, in the winter, exchange the chopped tomatoes for pimento or red bell pepper.

[4] Add protein for a luncheon salad; here, ham and hard-boiled eggs (photo courtesy McCormick).

[5] Cruciferous layered salad: broccoli and cauliflower florets with leafy crucifers—arugula, kale, mustard greens, etc.—and ranch dressing (photo courtesy Hidden Valley).

[6] Beans and grains combine in this tasty salad. The recipe is below (photo courtesy Whole Foods Market).

We’re two days into winter, it’s gray outside and the produce department of our supermarket isn’t providing much inspiration.

A solution: layered salad. Layering the ingredients in a glass bowl provides an more eye-appealing presentation for crunchy, good-for-you ingredients.

For red color, skip the out-of-season tomatoes and choose from beets, mild red peppers (Anaheim, Italian sweet chili peppers), peppadews, pimento, radishes, radicchio, red bell pepper, red cabbage, red grapefruit, red onions, red potatoes or sundried tomatoes…and perhaps a garnish of pomegranate arils.

A yellow or orange layer is also welcome: canned corn, carrots, orange or yellow bell peppers, sweet potatoes, winter squash, yellow beets…and cheddar cheese.

And toss in the other ingredients groups below. You’ll have an eye-appealing, nutritious treat instead of the same old salad.
 
 
1. PICK YOUR BASE

 
2. ADD A CHEESE

 
3. ADD A GRAIN OR LEGUME

 
4. ADD A FRUIT

 
5. SALAD IDEAS

Think beyond your regular salad ingredient combinations. Add to your base greens of choice (or eliminate the base greens as desired):

 
6. FOR A MAIN COURSE SALAD, ADD:

 
7. PICK A DRESSING

Your favorite dressing is the right dressing. Our favorites include:

 
 
RECIPE: BARLEY & BEAN SALAD WITH HERB PESTO

You can skip the salad greens and serve a grain and bean salad, with a pesto dressing to stand in for the greens (photo #6).

We adapted this recipe from Whole Foods Market.

Ingredients

For the Salad

 
For The Herb Pesto Dressing

1. MAKE the herb pesto: Blend all of the pesto ingredients in a food processor with 1 tablespoon water. Cover and refrigerate.

2. MAKE the salad: Bring 2 cups water to boil in a medium saucepan. Stir in the barley, lower the heat and simmer, covered, until barley is tender and most of the water has evaporated, about 35 minutes. Remove from heat and let sit, covered, for 5 minutes. Transfer to a medium bowl and let cool.

3. LAYER the barley, beans, tomatoes, avocado and corn in a large (2-quart) bowl, preferably glass. Top with the pesto. Toss at the table and serve.