The temps have officially dropped and “hygge,” the Scandinavian term for making your space cosy and cosseting, has decisively kicked in.
To that end Williamsburg’s comfort-cool Sunday in Brooklyn is bringing the coziness in a whole new way; their hygge-friendly pop-up Snowday is absolutely the best reason to get out of your climate-controlled apartment this winter. In force through February 28, Exec Chef and Partner Jaime Young has decisively set out to tempt you from your warm confines into his.
Known for “lighting up” Instagram with their fluffy pancakes (covered in a thick layer of malted praline and a perfect pat of butter – yuuummmm), SIB have expanded their “comfy manifesto” to include the conversion of the main dining room into a veritable winter wonderland (thus saving you the cost of a flight to Stockholm or Tallinn).
Fluffy blankets drape over chairs while centerpieces are, fittingly, snowglobes filled with dancing polar bears. And on the epicurean tip, Chef Young has teamed up with head bartender Brian Evans to conceive “a special a la carte menu of creative cocktails and après ski-inspired bites.” Tipples arrive in specialized, too-cute glassware, like hand blown birds or an old school thermos for two. Ooey gooey raclette is served tableside and is the perfect compliment to their still under-the-radar, but we think best-in-the-city fried chicken, drenched in a togarashi spice blend.
Even if you’re doing dry January, it’s still the same cold January – so summon the will to crawl out from under the blankies to indulge in new twists on classic winter treats. Should the temps still be too much for you to navigate, Sunday in Brooklyn have been kind enough to share here the secrets behind their specialties, so you can make them at home.
Raclette Potatoes (pictured top)
1 lb fingerling potatoes
1/2 cup pickled jalapeño peppers
6 strips of bacon
1 ounce sour cream
2 tbsp hot sauce
1/4 lb of raclette
Wash and cut potatoes into 1” pieces. Confit in sunflower oil at 275F for 40-50 minutes, or until tender.
While potatoes are cooking, cook the bacon until crispy (either in an oven or frying pan). Cut into lardons. Thinly slice pickled jalapeños. Take potatoes out of the oil and crisp up in a frying pan. Melt the raclette under a warmer or in a low oven.
To plate, put the potatoes in a bowl, top with bacon and pickled jalapeños. Spoon over sour cream and hot sauce. When raclette is soft, scrape over potatoes and serve immediately.
Togarashi Fried Chicken
Cut chicken legs into drums and thighs. Salt overnight and let rest.
Make a batter using 4:1 cornstarch to AP flour and water (i.e. 400g cornstarch, 100g AP flour, 100g water). Dip chicken in batter, and pre-fry at 350F for 12 minutes.
Fry again for 6 minutes at 375F, dredge in your favorite Togaroshi spice mix and serve
Flock of the Snowbirds cocktail
1 oz Tequila Reposado (Altos Olmeca preferred)
1/2 oz Lustau Amontillado Sherry
1/2 oz St. George Oear Brandy
1/2 oz Celery Root Juice
1/2 oz Lime Juice
1/4 oz Grapefruit Juice
3/4 oz Spiced simple syrup*
2 dashes Cardamom Bitters (Scrappy’s Bitters preferred)
MOP: In a cocktail shaker, combine all ingredients with ice. Strain and serve in a decorative bird glass, if available, with grapefruit peel and fresh mint sprig.
*Combine 500g of hot water with 3 crushed cinnamon sticks, 1 freshly grated nutmeg, 2 teaspoons of whole black peppercorn, 3 teaspoons of crushed allspice berries, and 1 star anise, to medium heat for 15 minutes. Then add 500g white granulated sugar. Let sit and cool for 2 hours, and strain spices.
Flock of the Snowbirds image by Eric Medsker