Winter Hibernation: The cheapest airfare yet

This morning, gingerly holding tight to my coffee mug in one hand, I reached deep into the dark recesses of my closet. And out I came, thoroughly depressed, with my winter coat.

The cold is upon us. Wrapped up in scarf, hat, and gloves, and of course that aired-out winter coat, gone is my desire to leave work for a spontaneous, meandering stroll. Instead, I favorably look towards hibernating as my late fall sport of choice.

Don’t get me wrong – I thoroughly enjoy this time of year for several gourmand-related reasons:
We have the excuse to shoo away simple salads in favor of comfort foods which take advantage of fall and winter’s great produce. Gone is the need to stick my head in the freezer while stirring a simmering sauce. Open up that oven, let the steam rise from your stovetop, and bask in your newly acquired hunger for warm, satisfying dinner fare.

And lastly, with hibernation comes the need for creativity. If you’re going to be shacked up a lot, you might as well make it fun. Invite a couple friends over for a themed dinner party, or simply cook up a romantically Parisian or Roman tête à tête for two. Whatever type of cuisine you’re into, the cooler weather allows your dishes to take on a multitude of dinnertime personalities.

Maybe you’ve been picnicking outside all summer, but that doesn’t mean you always have to sit around the dining room or kitchen table, now that it's late fall. Take a cue from the east, and pop a squat Moroccan-style on cozy pillows with a finger-food friendly dinner set out before you and your guests.

Moroccan lamb meatballs couldn’t be easier to prepare. You can even make the meatball mixture the night before, shaping the balls and refrigerating. The day of, you can fry the meatballs whenever you have the time, and reheat in the oven before serving. You can purchase a couple of store-bought sides like a colorful couscous, some naan (like I did from Trader Joe's), olives, and roasted veggies. With the meatballs’ distinctly exotic spice, you’ll show your friends that hibernating can be the new mode of transport.

Serves 6
2 pounds ground lamb, at room temperature
2 eggs, at room temperature
¼ prunes, roughly chopped
1 shallot, finely chopped
2 garlic cloves, minced
1 orange, zested using a microplane
1 teaspoon of ground cumin
1 teaspoon of ground cinnamon
roughly chopped herbs (try parsley and rosemary)

-In a medium-sized bowl, incorporate all ingredients.
-Shape into roughly 2 inch sized meatballs, and place onto a sheet pan or dish covered with aluminum foil or parchment paper, for easy clean-up.
-Heat up a large skillet to medium-high heat and add in enough olive oil to coat. You don’t need to much oil because lamb releases a good amount of grease.
-Working in batches, as needed, sear lamb on both sides for about 3 minutes, or until golden brown.
-Set aside and re-warm in a 350 degree oven before serving.