You can all breath a collective sigh of relief: the holidays are officially over! I love all of what the preparation for the holidays brings, don’t get me wrong (it’s mostly about the food for me, but I can get into a cheerful spirit if prompted), but it’s nice to know that I don’t have to buy any more presents, or worse, wrap anymore presents. I don’t have to hear horrible Christmas music and I’m done making what probably amounted to about over 350 cookies this past season. I did have a good day off, though. Christmas Eve, Kramer and I got together with our friends Matt and Lindsey to go to The Narrows for oysters and cocktails. I was surprised that they were open, and was excited to finally reach my oyster quota for the holidays. Christmas Day, Kramer and I slept in, made pancakes, exchanged gifts, and headed out to Nitehawk to see Django Unchained with our friend Joel. I personally loved the movie. Quinten Tarantino just gets me. He is obviously somewhat insane and I can completely get behind that. Afterward, we did what any good non-believers would do: went out for Chinese food at M. Shanghai in Williamsburg, then, full of soup dumplings and crispy duck, finished out the night at Larry Lawrence, which was decorated beautifully and felt like a great place to grab a drink before heading home. Pretty good Christmas, right? I thought so.
Now that the religious stuff is done with, we can focus on everyone’s favorite drinking holiday: New Year’s! Let’s face it, that’s all that this holiday’s really about. You get dressed up, you agonize over plans (Where should I go? Who’s going to be there? Do I get free champagne?), then head out, hopefully fully hydrated, prepared to maybe have just one too many. That’s fine with me. My office usually doesn’t have New Year’s off if it falls on a weekend, but thankfully, this is the first year in three years that it doesn’t, so I plan to fully enjoy myself, starting with these Candied Clementines. If you know me, you know that I love a good old fashioned cocktail, and these make an excellent addition to your typical concoction. You can muddle one in the bottom of your glass and float one on top for a pretty presentation, or add them to a shaker for a sweet, citrusy infusion into your favorite drink. Maybe go ahead and make yourself a jar of these and a jar of brandied cherries, and you’ll be ready to ring in the New Year with some proper cocktails.
The holidays this year meant pancakes for breakfast, Django Unchained, Chinese food with our friend Joel, more movies on the couch at home, an amazing pair of Star Wars footie PJs from my friend Val, and a beautiful new watch from Kramer.
Just gather your ingredients, dissolve your sugar, and add in the clementines and the cinnamon stick.
Simmer until they’ve softened, about 15 minutes.
Place them in the your jar of choice, pour the syrup over the top, and let it come to room temperature before storing in the fridge.
- 2 cups granulated sugar
- 1 cup water
- 1 cinnamon stick
- 6 clementine oranges, thinly sliced
- In a medium sized pot, add the sugar and water. Bring to a light boil, then reduce to a simmer and stir until all of the sugar has completely dissolved. Add in the cinnamon stick and clementine slices. Simmer for 12-15 minutes, until all of the slices have softened.
- You can just put these in tupperware or a jar, and they will last for about 8-10 days, or, if you like, you can jar them properly. This means that you will have to get out your jars and place them in boiling water for a full 5 minutes. Remove the jars with tongs, dump out the water, bring a fresh pot of water to a boil, place the jars back in for another 5 minutes. Repeat this step a third time, then place them on a clean surface to cool before storing your clementines in them. This method will allow them to stay fresh for up to 3 months.