The only place you'll need to shop this year is the grocery store.
Photographs by Ralph Smith
Pickled Winter Vegetables (No. 7)
Bring 1 cup each cider vinegar and water, 1/4 cup sugar, 2 tablespoons kosher salt, 1 teaspoon each peppercorns, coriander seeds and mustard seeds and 1/4 teaspoon turmeric to a boil. Pour over 3 cups sliced winter vegetables (such as beets and turnips). Let cool. Refrigerate at least 1 day and up to 2 weeks. Makes 4 cups.
Roasted Red Pepper Butter (No. 30) and Peppercorn Salt Rub (No. 26)
Roasted Red Pepper Butter (left): Pulse 1/2 cup jarred roasted red peppers with 1 tablespoon fresh thyme and 3/4 teaspoon smoked paprika in a food processor until almost smooth. Add 2 sticks softened unsalted butter; pulse until combined. Season with salt and pepper. Refrigerate up to 1 week. Makes 1 cup.
Peppercorn Salt Rub (right): Combine 3/4 cup kosher salt, 1/4 cup each flaky sea salt and crushed mixed peppercorns and 1 teaspoon each granulated garlic, onion powder and paprika. Makes 1 1/2 cups.
Red Velvet Cookie Butter (No. 33)
Finely grind 1 cup crushed shortbread cookies in a food processor. Add 4 crumbled store-bought frosted red velvet cupcakes; pulse until smooth. Beat 8 ounces softened cream cheese, 1/2 cup confectioners' sugar, 3 tablespoons milk, 1 tablespoon lemon juice and 1 teaspoon vanilla with a mixer until smooth. Layer the cupcake mixture and cream cheese frosting in jars. Refrigerate up to 1 week. Makes 1 1/2 cups.
