Three comforting aperitif recipes to celebrate despite the winter cold

January is by far my least favorite month (I challenge you to say this phrase three times very quickly, it’s a good diction exercise to make sure your jaw doesn’t lock). So I do everything I can to find antidotes to the winter blues. And despite the very tempting prospect of hibernation, sharing moments of conviviality with those dear to me is part of it.

Last summer I proposed three variations of low budget aperitifs based on peppers, this sunny vegetable that I adore. This time I offer you three new seasonal recipes, always at low prices, to welcome your loved ones in front of the fireplace. Or near the radiator.

Parsnip verrine with bacon and hazelnuts

Whoever says January, says it’s full season for parsnips, this adorable root vegetable that looks like a washed carrot (yes, said that it sounds unappetizing, but it’s quite the opposite, I assure you). I found this recipe on Lauren Ferrie’s food blog, where I recommend simple and delicious tips to shine in the kitchen.

Ingredients for 12 glasses

• 7-8 parsnips
• 3 slices of bacon (or bacon)
• Chopped hazelnuts, toasted beforehand
• 10 cl of liquid cream
• Nutmeg

Peel and dice the parsnips, then cook them in boiling water until soft. Place the parsnips in the blender with a little cooking water, gradually adjusting the amount of liquid if necessary, until you obtain a smooth, elastic consistency. Add the liquid cream and mix again.

Grate a little nutmeg over the top, add salt and pepper. Mix then distribute the cream into the aperitif glasses. Reserve at room temperature.

Brown the cut bacon slices or pancetta in a pan. Sprinkle the surface of the verrine with the bacon and hazelnuts. Serve at room temperature.

Carrot gougères

It seems that eating carrots makes you adorable. I don’t know if it’s a bait like Santa Claus, but if in doubt, try this delicious recipe that will sweeten even your grumpiest friends.

Ingredients for 6 people

• 240 g of flour
• 0.5 sachet of yeast
• 1 egg
• 12cl of milk
• 95 g of grated cheese
• 0.5 teaspoon cumin
• 120 g of grated carrots
• Salt and pepper

Preheat the oven to 180°C. In a salad bowl mix the flour with the yeast, then add the egg and milk. Mix vigorously with a whisk until a homogeneous mixture is obtained. Add the grated cheese, cumin and grated carrots. Season and mix well. Using a spoon, form small mounds on a baking tray covered with baking paper. Cook for 20-25 minutes. TA-DAM!

And for a variation with carrot tops, follow the instructions in the video below…

Leek and smoked salmon maki

Notice to leek lovers, here is a very simple recipe for revisited fresh maki.

Ingredients for 4 people

• 1 leek
• 150 g cream cheese (Philadelphia type)
• 2 slices of smoked salmon
• 2 sprigs of dill
• 1 yellow lemon

Cut the base and the green part of the leek, then slice it in half lengthwise.

Immerse it for 5 minutes in a pan with boiling salted water. Refresh them immediately and place your strips on absorbent paper to eliminate excess water.

Cut the smoked salmon into pieces. Chop the dill. Take some zest from your lemon. Mix salmon, dill, cream cheese, lemon zest. Add some juice by squeezing the lemon.

Distribute two strips of white leek on top of each other, add a spoonful of the salmon mixture and roll up. Repeat the operation with the rest of the preparation. Leave to rest for at least 1 hour in the refrigerator before serving.

Listen to Apéro des Daronnes, Madmoizelle’s show that aims to break down taboos on parenting.