We like to spend a quiet New Year’s Eve at home where we stay warm as snow falls over the town. This year, I made a not-very-sweet Italian cake with dry red wine and finely grated dark chocolate from the January/February 2013 issue of La Cucina Italiana magazine.
I topped it off with fresh whipped cream and toasted almonds. I shared a piece with our neighbor who responded with a bottle of red wine from his family’s vineyard. I can’t think of a better way to ring in 2013 than with good friends, good wine and good food.
Wishing you a Happy New Year infused with your heart’s desire throughout 2013!