How did it get to be December? I flew into JFK this past week and there was holiday music playing throughout the terminal…I was immediately jolted into reality. Wake UP girl! The holidays will be here before you know it, so you might as well enjoy it and stock up on Prosecco. I do feel like I have already received an early Christmas gift. Two actually, and I’d like to share them with you.

First, I’m so pleased to have made the acquaintance of Mary Taylor Simeti, the author of “On Persephone’s Island: A Sicilian Journal”, one of my favorite books about one of my favorite places and required reading if you’re traveling to Sicily. Here’s the good news...we have been invited to visit her (!) at Bosco Falconeria, her home and vineyard this April during our Divine Sicily Spring 2012 Food & Wine Tour. Take a moment to read about Bosco and see why I’m so excited about spending time with this extraordinary woman and her family. Why not join us in April and meet Ms. Simeti? You can sign up here.

My second early gift was a path-crossing re-connection with another gifted woman, the food and wine writer Alice Feiring. Her new book, “Naked Wine”, is an eye-opening read about the wine industry, specifically the controversy surrounding natural wine, and the pioneer natural wine makers who are finally being recognized. This book would make a thoughtful gift for all of your wine-centric friends and they'll realize how hip you are to the wine scene. You can order it here on Amazon.com (Book Cover link)

For your foodie friends on your gift list, I suggest you check out the gorgeous cookbook "PLENTY" by Yotam Ottolenghi. This recipe from his book, “Crusted Pumpkin Wedges with Sour Cream” is uber-easy and I’ve found that you can substitute just about any type of winter squash for the pumpkin.

Photo via Proud Italian CookTake about a 1 ½ to 2 pound pumpkin, cut it in half, scoop out the seeds and cut into wedges. Brush each wedge, front and back with olive oil. The take about a handful of freshly grated parmesan, and another handful of breadcrumbs and toss in a bowl with a generous amount of chopped parsley and thyme, 2 cloves of crushed garlic, zest from 1 lemon, and salt and pepper to taste. I like to add a pinch of crushed red pepper flakes to mine. Press the mixture onto both sides of the pumpkin and roast on a parchment lined baking sheet at 400 degrees F for about 20 minutes or until golden brown. Serve with sour cream. It's a perfect side dish for the holidays.

Charleston is not only a gorgeous, historic city, but blessed with an array of eateries ranging from seafood joints to 4-star lace-curtain restaurants. We were lucky enough to have a recommendation from a local foodie (Thanks Juanita!) to try The Fat Hen on John's Island. Chef Fred Neuville, a C.I.A. graduate offers Low Country-French cuisine in a warm, relaxed atmosphere. This, along with the friendly staff, makes eating the inspired food all the more enjoyable. What a pleasure to share food with my family that is made with such thought, such imagination and such love. I especially appreciate Chef Neuville's support of the local, seasonal, and sustainable ingredients on his menu as well. If you're anywhere near Charleston, dining at The Fat Hen is a must.

Recipe of the Month

Back in June I had the pleasure of sharing a meal with Beth Ribblet and Kerry Tully, the owners of Swirl Wine in New Orleans, Louisiana and our oeno-guides on the upcoming Wine Tour in Sicily. I brought back some remarkable wines from Azienda Agricola Frank Cornelissen in the Mt. Etna region for Beth and Kerry. The Sicilian-style pesto that Beth made for our special wine dinner that night was unforgettable. This tried and true recipe is from the queen of Italian food, Lidia Bastianich. I thought I'd share it with you as it's finally tomato season here in the Northeast. You can use the same amount of regular chopped tomatoes instead of the cherry tomatoes called for in the recipe. I'll add a few fresh mint leaves in with the basil if I happen to have some in my herb garden. Buon Appetito!

Pesto Trapanese
From Lidia's Italy
(Photo by Beth Ribblett)
Serves 4 to 6

¾ pound (about 2-1/2 cups) cherry tomatoes, very ripe and sweet
12 large fresh basil leaves
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon pepperoncino (dried red pepper flakes) or to taste
½ teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
½ cup extra-virgin olive oil
1 pound spaghetti
½ cup freshly grated Parmigiano-Reggiano or Grana Padano

Recommended equipment:
A blender (my preference) or a food processor
A pot for cooking the spaghetti

Rinse the cherry tomatoes and pat them dry. Rinse the basil leaves and pat dry.

Drop the tomatoes into the blender jar or food processor bowl followed by the garlic clove, the almonds, basil leaves, pepperoncino and ½ tsp salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large bits or pieces have survived.

With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. (If you're going dress the pasta within a couple of hours, leave the pesto at room temperature. Refrigerate if for longer storage, up to 2 days, but let it return to room temperature before cooking the pasta.

To cook the spaghetti, heat 6 quarts of water, with 1 tablespoon salt, to the boil in the large pot. Scrape all the pesto into a big warm bowl.