And the winner is...

The winner of our Creminelli giveaway is one Tara Bellucci! Tara had the fabulous idea of using the salami on a pizza; I, for one, support this wholeheartedly.

Congrats to Tara, and many thanks to all of you who entered - your salami-riffic ideas were much appreciated! Tara, an email with the giveaway details is headed your way.

Giveaway: Creminelli Fine Meats

As loyal readers know, I am a huge (huge) fan of pretty much anything the fine folks at Creminelli see fit to produce. Their artisanal meats are just too good to pass up; I find myself drawn to their display at Fairway more than is probably healthy.

And so, when they reached out to me a couple of weeks ago to offer a giveaway to my lovely readers, how could I refuse? I promptly got down to sampling some of their latest wares, the better to ensure you are all informed about the giveaway for which you're volunteering. You know, just in case. For you, readers. I ate the salami for you.

I'm a simple woman, so the Casalingo, simply cured with salt and pepper, has to be my favorite. I imagine it would best be enjoyed with a plate of fresh and pickled vegetables, and maybe some roasted peppers to boot. A big glass of red wine wouldn't hurt, either.

The Tartufo I think I'll use in scrambled eggs, eggs being ever so delightful with a truffle or two. And lots of white pepper. And maybe some creme fraiche.

And, finally, the Barolo. This one is rich and musky, and demands to be served alongside some hard, salty cheese and a hunk of fabulous bread as part of a late, fireside supper. No, really - it does. It told me so.

My friends, there's no two ways about it: this is some damn fine salami. If you're interested in scoring one of Creminelli's Gourmet Artisan Salami assortments for yourself (you'll get the Tartufo, the Wild boar and the Barolo), here's how you can enter this most excellent giveaway:

1. Leave a comment below telling me how you'll serve your Creminelli salamis this holiday season (and don't forget to leave an email address) (One entry.)
2. Tweet about the giveaway using the hashtag #queeniecreminelli. (One entry.)

I'll choose a winner at random on Saturday, so be sure to enter by midnight on Friday, December 16th. Good luck, my porkers!

The fine print: Creminelli can only ship this gorgeous meat to physical addresses (no P.O. boxes), and only to the U.S.

Oldie, but goodie.

Forgive me for rehashing old content, but nothing beats Gourmet's 2008 holiday issue for sheer holiday inspiration. Luxe, lovely and delicious.

I'm only including a couple of photos here, but you can check out this 2009 Queenie post for the full shebang.

What I've been up to.

Mostly this, which is Thomas Keller's fried chicken from his restaurant Ad Hoc in Yountville. I've been in California for several days, visiting a dear friend and celebrating another's 30th birthday.

I'm in a bit of a fried chicken fog, but I'll be back with far more very, very soon. In the meantime, get your holiday shopping done and leave a comment or two letting me know how your meal planning is coming along. I'm really feeling fancy latkes this year, and can't wait for my annual sticky toffee pudding.

Gift Guide Number Two: Boozy, wintry picnic.

Does anything say "wintry coziness" better than a boozy, chocolate-filled picnic? The answer, my friends, is no. No, nothing does.

When I was thinking about gift guides for this year, it occurred to me that one of my very favorite things to do in winter is enjoy a chilly-as-you-can-stand outdoor meal, one spiked by bourbon, powered by vintage plaid and fueled by chocolate and cheese. You might want to bring a baguette along as well, but, let's face it - you need to buy that locally.

And don't forget to fill the thermos with the best homemade hot chocolate in the world. You won't regret it.

Without further ado, I present part two of 2011's giftiness, complete with blanket, booze and, well, cheese.

Clockwise from top left: Vintage wool blanket ($50), Churchill flask ($25), Vintage thermos ($12), Vosges caramel marshmallows ($27), Tuthilltown's Baby Bourbon whiskey ($50), Pierre Roger cheese ($30).

Now that's what I call breakfast.

Prune's butter-crumbed eggs with stewed chickpeas might just be the best breakfast I've had since my birthday migas in Austin. The crunchy coating on the runny egg adds a dash of textural contrast to the largely soft meal, and the preserved lemon on top of the Moroccan-spiced chickpeas is just...magic.

And if you're not veggie, you simply must have a side of the lamb sausage. No ifs, ands or buts allowed. No, sirree.

It's tradition.

Last year, on the lookout for a way to bring brussels sprouts into the Thanksgiving meal (we've always been more of a green bean family), I stumbled across Zak Pelaccio's (he of Fatty Crab and Fatty 'Cue) recipe for the most obscene sprouts ever conceived. Bascially, you render the fat out of half a pound of bacon, then cook two pounds of sprouts in it - oh, and then you add heavy cream and good maple syrup, just in case you were worried that the recipe wasn't quite festive enough.

I know.

I tested the recipe first on a few willing victims at Thanksgiving, then pulled it out again for Christmas dinner at Nick & Louisa's in Austin. When this year's feast rolled around, I petitioned my Aunt Cathi, the hostess, for a spot on the menu for these little balls of goodness. Permission was granted, and the sprouts rode again.

I've tweaked the original a bit; Pelaccio added chestnuts to his, but since chestnuts aren't my most favorite nut - and are, in fact, a pain in the ass to roast and peel - I've left them out. As you all know, I like a bit of acid and heat with my rich flavors, so I've added a bit of red pepper for kick.

Need I say that they've been requested for the upcoming Christmas feast? I'll say it any case: these will be appearing on my table at least one more time in 2011, and I think you should give them a try as well.

Queenie's Holiday Sprouts
Adapted from Zak Pelaccio

1/2 pound applewood bacon, cut into 1/4 inch batons
2 pounds brussels sprouts, trimmed and sliced in half lengthwise
Sea salt
3 cloves garlic, minced
3 sprigs thyme
1 tsp. dried red pepper
3/4 cup cream
Scant 1/4 cup good maple syrup
Juice of half a lemon

In a large skillet set over medium-high heat, render the fat out of the bacon until it is nearly crispy. Remove bacon to a plate lined with paper towels, but leave the fat in the pan.

Add the sprouts to the pan, season with a generous amount of sea salt, and saute until they begin to get brown, about 4 minutes or so. Add the garlic, thyme and red pepper and saute until the garlic turns golden, another 2 to 3 minutes.

Reduce the heat to medium and add the cream. Cook gently until the cream has reduced by half; it will also turn a golden brown, thanks to the goodness on the bottom of the pan. Add the maple syrup and the reserved bacon to the pan, and cook for a few minutes. Squeeze the lemon over the sprouts. Taste for seasoning (add more salt and red pepper as needed) and serve.

Serves 8 as a side dish.