Years ago, I started an ill-fated writing group on Meetup called Nourish Your Novel. I’d select a restaurant, then post an invite to the writers who had joined the group, and a bunch of us would meet for lunch, to nourish our bodies with delicious food and our brains with talk about books. I was so eager to meet other writers. But my fondest memory of the group was the stiff Manhattan I ordered at a restaurant appropriately called Book Club during one of the meetings. Boy, I needed a drink to get through those literary meals. Some members scrolled their phones. Nobody had much to say about books. One guy invited a creep to a meeting that I’d met in another group, and he was insufferable—and yes, still creepy. One woman berated me for something or other. During small talk, I remember mentioning the untimely death of Margaret Mitchell (Gone With the Wind) as she crossed a street only to be hit by a car. Yikes. By the time that Meetup was over, I felt like stepping in front of a car myself. Okay, I may be exaggerating, but after my time as an organizer, I never attended another Meetup again. But I still think it’s essential to nourish you and your novel, so here’s what I’m eating and drinking this Christmas, and the recipes too.
Squash Ravioli with Prosciutto and Toasted Pecans is my go-to delight on Christmas Eve. You can cheat and buy prepared squash or pumpkin ravioli, along with a jar or a plastic tub of cream sauce. Just add my fixings.
You’ll need: One package of wonton wrapper dough (this is the pasta I use). One roasted and mashed squash—your favorite kind. (I cut the squash in half and roast it on a baking sheet at 400 until fork-tender. Then scoop out the squash, discard the skin, and mash well. Good quality prosciutto, fried until crispy. Toasted pecans. Prepared cream sauce heated in a pan with 1-2 tsps of sage. One year, I had leftover cream sauce, and the next night, I thought it had gone moldy and threw it out. But it was just the sage! Opps.
To make the filling, in a bowl, combine the cooled squash, ½ cup Parmigiano Reggiano (or just parmesan), 1/2 tsp nutmeg, and 1-2 tbsp balsamic vinegar. Mix.
Now you’re ready to prepare your wonton raviolis. Brush a little water around the edges of two wonton squares, and place a medium dollop of the squash mixture in the middle of one, and then meld the two squares together, pinching the edges all around. Repeat.
In a large pot of boiling water with a bit of olive oil to prevent sticking, briefly boil your wontons, using a mesh scoop to delicately lift them out of the pot when they are tender to taste.
Assemble your plates with the cooked wonton/ravioli squares, cream sauce, extra parmesan, prosciutto, and toasted pecans. I like to grate fresh nutmeg over the top. Add sea salt and cracked pepper to taste.
But what about an adult beverage to celebrate Christmas Eve? I make an apple cider Manhattan. In a fancy glass, add 2-4 ounces of your favorite whiskey. I use Jim Beam Black. Add 2-4 ounces of apple cider, and sprinkle in a generous amount of chocolate bitters. Add ice, and if there’s any left after dinner, drink it while you open your Christmas gifts.
And no, this isn’t the Manhattan from my memories of Nourish Your Novel. But any Manhattan is good!
Cheers!
Happy Holidays!
P.S.
The best Christmas gift you can give me or any author is your rating or review on Amazon. I read in the AME newsletter, that as little as five extra reviews can jumpstart sales, and that when an author hits 50 reviews on Amazon, they get a real visibility boost.
