Holiday Message From Chef Lee Anne
Us: Is there a holiday tradition,recipe or memory you would like to share with the TC faithful?
Lee Anne : I don't know about tradition, but I certainly enjoy hot beverages in the winter. Today at The FCI, we are actually making a traditional Swedish drink called Glogg. It's basically 2 parts red wine and 1 part ruby port steeped with some brown sugar (to taste), (about a tablespoon or two of each, depending on how much liquid you have) whole cardamom pods, whole allspice, 2 whole cinnamon sticks, whole cloves, fresh ginger (chopped), bay leaves, and fresh tangerine peels. Combine in a pot and warm over low heat (do not bring to a simmer). Once warmed, steep over low heat for 20 minutes and then remove from the heat source and allow the glogg to sit for another 20 minutes. At this point it cam be strained and served warm or chilled down. I plan on drinking a lot of this this afternoon.
Us: What are your plans this holiday season?
Lee Anne: I'm laying low this Christmas. I've been focusing on refurnishing my apartment which is way more of an effort than I initially thought. I'll be cooking for friends who aren't going home to family at my apartment. Maybe a whole roasted goose with foie gras stuffing. I've got some ice skating and bowling lined up sometime before New Year's too.
Us: Anything you special you want Santa to put under the tree?
Lee Anne: (A 54" Plasma screen HD TV????) Kidding. I actually do not need anything material, as I am in the midst of getting rid of everything in my apartment. My Christmas wish is to come strong out of the gate in '08. I have a lot of potentially great projects lined up and I hope I can see them to fruition.
Us: What is the most embarrassing/unusual present you've ever received/given?
Lee Anne: Ask Harold what he got me last year for Christmas.
Us: How do you celebrate the New Year?
Lee Anne: Last year I had a "Deep-fried, carbonated, porktastic New Year", which was actually the title of the New Year's party I threw with our Director of Culinary Technology, David Arnold. He has a pretty sick (if not illegal) kitchen in his apartment in the Lower East Side, which has a 6-burner commercial range, a double basket deep fryer, a salamander, and a plancha. Plus his carbonating tank he keeps under the sink (we carbonated and deep fried just about everything). I think we may be having the same party again this year, as last year's was such a hit.
Us: If you could anyone to kiss at the stroke of midnight on New Years,who would it be?
Lee Anne: I'd love to make out with Eric Ripert but since that's a long shot I'll be happily locking lips with my boyfriend.