Equinox will host its 13th annual Winter Solstice Celebration on Friday, Dec. 21, 2012. The popular ritual to celebrate the change of seasons will feature Chef Gray’s signature cuisine that showcases the mid-Atlantic’s rich bounty in tune with the rhythms of the earth. Sip selections from acclaimed new Delaplane, Va. winery RdV Vineyards and groove to local roots-rockers The Walkaways.

Whet your appetite for mischief with passed hors d’oeuvres such as Fatty Crab Beignets with Caper Rémoulade, Crispy Duck Spring Rolls with Napa Cabbage, 24-Hour Brisket with Silver Dollar Brioche, and Rare Tuna with Nori Chips, Cucumber and Shaved Radish. Party from station to station and enjoy Agnolotti of House-Made Ricotta with White Truffle Butter and Winter Squash Mirepoix, Pancetta-Wrapped Cervena Venison Medallions with Parsnip Leek Purée and Pear Shallot Jus, and Smoked Apple Chestnut Soup with Grilled Trumpet Mushrooms and Celery Root Gremolata. Let sinfully sweet Apple Cider Beignets and Peanut Butter Chocolate Bars with “Dip-n-Dots” excite your taste buds.

Savor every bite paired with coveted RdV’s Lost Mountain 2009 and Rendezvous 2009, the internationally lauded winery and 16-acre vineyard in the foothills of the Blue Ridge Mountains. Meet maverick winemaker Rutger de Vink who is helping to put Virginia wine on the world map.

“This is the one night of the year when indulgence is encouraged, without the guilt,” says Equinox Co-Owner Ellen Kassoff Gray. “Free your inhibitions, warm yourself by the fireplace and party the longest night away.”

The Equinox Winter Solstice Party is $100 per person, including tax and gratuity. Reservations are requested. Call (202) 331-8118 for reservations or visit Equinox on the web at www.equinoxrestaurant.com.

via Eater

The cookbook reflects both Todd Gray’s seasonal American cooking from his restaurants like Equinox, and Eastern European Jewish recipes. There’s also an autobiographical bent to the book, as the husband and wife team talk about their life story, how food entered the picture and how they’ve brought their families’ traditions together.

Some of the recipes showing up in the cookbook: Yukon Gold and sweet potato latkes, Ellen’s falafel with pickled vegetables and minted lemon yogurt and matzo-stuffed Cornish game hens. Equinox’s popular truffled mac and cheese recipe is also included.

Preorder your book >

Smoked Chestnut and Apple Soup   11

Slow Cooked Cabbage, Crisp Pancetta, Sweet Maine Shrimp

Agnolotti of Housemade Ricotta   14

Caramelized Maui Onions, Leek Fondue, Alba White Truffle Butter

Arugula and Radicchio Salad   12

House Cured Duck Prosciutto, Corn Bread Croutons, Caramelized Honey Vinaigrette

Sautéed Rappahannock Oysters   14

Creamed Celery Root, Wilted Spinach, Pineapple Caper Butter

Potted Chicken Liver Terrine   12

Quince Gelee, Green Peppercorn, Warm Almond Brioche

MAIN COURSE

Red Wine Marinated Breast of Muscovy Duck   31

Toasted Quinoa, Sautéed Rapini, Butternut Pear Mostarda

 Bacon Wrapped Cervena Venison Medallions   34

Pearled Barley Risotto, Royal Trumpet Mushrooms, West Coast Huckleberries

Grilled Creekstone Farm Angus Beef Striploin   32

Robuchon Potatoes, Roasted Endive, Perigord Truffle Jus

Pan Seared Montauk Diver Scallops   30

Ginger- Carrot Fondue, Pickled Beech Mushrooms, Artichoke Tapenade

Crispy Skin Maryland Rockfish Filet   29

“Parsnip Chowder”, Fingerling Potatoes, Shaved Belle Radish

Cauliflower Orzo Risotto   28

Rainbow Swiss Chard, Heirloom Carrots, Jerusalem Artichoke Chips

ADDITIONAL SIDES FOR THE TABLE

Baked Skillet Cornbread with Pumpkin Butter   7

Curried Cauliflower Gratin   7

Haricots Verts with Toasted Hazelnuts   7

Equinox Truffled Macaroni and Cheese   11

SWEET COURSE

Eggnog Cheesecake   11                                                               

Caramel Apple”Loli Pop”, Toasted Almond Bark, Rum Anglaise

Chocolate Hazelnut Dacquoise   12                                               

Gianduja Ice Cream, Hazelnut Streusel, Chocolate Glacee

Warm Gingerbread Cake   11

Brown Butter Ice Cream, Maple Roasted Pears, Spiced Caramel

Holiday Bouche Noel   12                                                              

Vanilla Genoise, Coffee Butter Cream, Milk Chocolate Gelato

INGREDIENTS

• 1 cup water
• 1 cup whole milk
• 1 cup unsalted butter (2 sticks), cut into pieces
• 1 tablespoon salt
• 1 3/4 cup all-purpose flour
• 8 to 10 large eggs
• 1 1/2 cups Gruyere cheese

MIX THE BATTER
Preheat the oven to 400°F. In a medium saucepan, bring the water, milk, butter, and salt to simmering over medium heat; stir to completely melt the butter. Raise the heat to medium-high and bring the mixture to boiling; then add the flour all at once, stirring with a wooden spoon until the mixture is smooth, a film forms on bottom of pan, and the dough pulls away from sides of pan. Transfer the dough to the bowl of an electric mixer fitted with a paddle. Mix on low for 2 to 3 minutes to release moisture. Then beat in 8 eggs one at a time—the mixture should be shiny, golden, and slightly sticky; if it looks dry, add another egg, and then another if it still looks dry. When the mixture is smooth, beat in the cheese.

BAKE THE PUFFS
Line a baking sheet with parchment paper (the paper will adhere better if you lightly spray the pan with nonstick cooking spray before laying the paper on it). Spoon the dough into a pastry bag fitted with round tip about 1/3-inch in diameter (if you don’t have a pastry bag, use a sturdy plastic food storage bag with one corner cut off). Pipe the dough onto the prepared baking sheet in a spiral motion, forming rounds about 1 1/2 inches in diameter spaced 3 inches apart. Place in the oven and bake for 5 minutes; then lower the heat to 350°F and bake until the puffs have risen and turned a deep golden brown—15 to 20 minutes more.

Download the recipe card here >