Persimmon Holiday Loaf

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As the season has turned and holiday celebrations are upon us, the beautiful shades and tonalities of the produce at my market have noticeably shifted. The bounty is now filled with walnuts, pecans, chestnuts, dried apricots, golden raisins, clementines, a vast assortment of candied fruits for which the region is famous.

Perhaps most spectacular, these deeply rich orange persimmons abound.  I had never tasted a persimmon before, however they were far too beautiful to simply not try. As I was inexperienced in their use I looked to a James Beard recipe and a friend, along with the inspiring colors and flavors abounding in the market to create this absolutely delicious (and super easy!!!) Holiday Persimmon Loaf which I encourage you to try this wintery weekend if you too find yourself standing over a basket of “the fruit of the gods” and wonder just what to do with these orange tinted beauties.

 

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Images of a Weekend

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For all the horror that winter brings in Manhattan, she certainly makes up for it in June. The city is happy, the energy is good, and behind every turn awaits an explosions of flowers, artists, farmers market harvests, and the sparkling sunlight. The Hudson glitters like a canary diamond and, for once, even the garbage trucks seem to hum quietly to themselves while lovers quarrels are called to a truce in place of strolls through the park in all the quiet pleasures of life.

I went to the farmers market, I walked Riverside Park, I explored Gotham Market and learned that rice crispy treat ice cream is a thing and it’s amazing. I started watching the 2nd season of Chef’s Table (one of my all time favorite food shows) and enjoyed my new Diptyque candle that smells of home cooked Madeleines. This I photographed {above} with my Monica Rich Kosann locket and a memento from one of the sweetest moments of the weekend — when I stumbled upon a poet writing poems for donation which he bases on any theme you told him. I asked him to make me a poem on Provence and this is what he wrote…

The image need not be imagine

it’s beautiful as it is

The people need not be questioned

they’ve an honest way to live

Give to the land and in return

the land gives back to you

It’s funny how we go so far

to learn the truth

-Lynn Gentry

“Provence”

Riverside Park

June 11th, 2016

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Southern Hospitality

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For the past week I have been down spending time in a digital detox in one of my greatest loves, Savannah, Georgia. I love how sweet and floral the air is here, her quiet shores, the romance of the spanish moss that filters the golden light all framing hauntingly beautiful southern architecture. It’s sticky and sweet like the memory of a perfect kiss.

If there is one thing Savannahians do well it is southern hospitality and what is more welcoming to a guest arriving than a cocktail exploding in local flavor?! Traditionally, the pineapple is a symbol of warmth, welcome, friendship and hospitality. You’ll find these all over Savannah on door knockers to lanterns, restaurant menus, to stationary. Inspired by the beauty of traditional symbolism I thought these tumblers by The Pineapple Co would be the perfect vessel for a Savannah themed welcome drink.

Going off of local ingredients native to Georgia and some good ol’ fashioned Savannah made bourbon I put together a light and fruity cocktail I’m calling Southern Hospitality... because nothing is more charming than a nice boozy welcome in a pretty glass.

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Southern Hospitality 

Per cocktail:

  • 10 blueberries
  • A quarter of a peach (diced)
  • 1 teaspoon turbinado sugar
  • Fresh lemon juice from a whole lemon

Muddle together and strain.

Add:

  • 1 oz pineapple juice
  • 2 oz bourbon  
  • 5 dashes lemon bitters

Pour over rocks and garnish with a slice of peach, a blueberry on a pineapple frond and a sprig of mint. 

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“SAVANNAH IS A PECULIAR PLACE… RULE #1: ALWAYS STICK AROUND FOR ONE MORE DRINK. THAT’S WHEN THINGS HAPPEN. THAT’S WHEN YOU FIND OUT EVERYTHING YOU WANT KNOW.”

Midnight in the Garden of Good and Evil

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Holiday Coffee Cocktails with Nespresso

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Tis the season, as they say. With all the up coming parties and family get togethers, I thought it would be fun to do a classic twist on the simple pleasure and ease of  Nespresso coffee as either a sweet delectable treat or seasonal cocktail to keep the party going. Whether it’s through holiday entertaining in good taste among family and friends or savoring a moment alone on the couch, these are great ways to be a stylish host without too much effort but maintaining the best quality. 

The new VertuoLine Evoluo Machine creates both a splendid cup of coffee or shot of espresso with Nespresso’s signature layer of naturally-formed crema. My friend Molly who is a food writer and stylist developed two holiday coffee cocktails based on these functions of our machine. Of course, it would be a great idea to gift an Evoluo for the holidays and break in the machine with a fun treat like these! 

Hot Mocha

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1 cup whole milk

1 tablespoon cocoa powder

2 teaspoons sugar

1 shot Nespresso espresso

handful marshmallows, to serve

dusting of white sparkling sugar & edible silver stars

to spike (optional)- add a shot of whiskey or bourbon

Heat the milk, cocoa and sugar in a small sauce pan over medium-low heat until steaming. Whisk to combine. Make a shot of Nespresso espresso in a large mug. Pour hot chocolate mixture over the espresso and top with marshmallows. Serve immediately. *Makes 1 Holiday_Coffee_Cocktail_Nespresso_03 Continue reading “Holiday Coffee Cocktails with Nespresso”

A Southern Holiday Party

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It feels like only a moment ago we were hosting last year’s holiday party for friends. My how fast a year comes and goes with so many new memories to stowaway in the vault. For this year’s get together in our new Upper West Side home I wanted to bring to life a piece of my past to make the meal even more personal and intimate by taking our friends on a culinary trip down south, to taste my southern roots and warm comfort food.

When I think about southern food I always think about BBQ and biscuits. A saucy slow cooked meat rolled in spices and balanced by the buttery softness of a warm biscuit. It’s sinful and wonderful and went beautifully with Ecco Domani’s full bodied Merlot. For the non-meat eating guests we offered southern catfish baked and served in my cast iron skillet my grandmother passed down to me which is seasoned with love, as I like to say, and a great compliment to Ecco Domani’s Pinot Grigio.

Of course, any time I host friends or family I like to start with a cheese plate for people to graze on while we finish preparing the meal. Following my simple rule I outlined in this post, I chose a wonderful soft goat cheese, aged gouda, manchego cheese to be accompanied by roasted almonds, apples and artisanal crackers. Wanting to start with a crisp and light wine, we opened Ecco Domani’s Pinot Grigio for the cheese course though it goes perfectly well with the Merlot too if you prefer.

In the end, no matter what you serve or what you wear, it’s about making memories with friends and loved ones, sharing stories, being at peace and above all, loving one another this holiday season. Cheers….

See below for entertaining tips and southern recipes created for this night by my friend Jared who is, as we call him, the cookie monster. Everything was served on handmade pottery (a wedding gift from my parents!) by Clayworks in the East Village and another very personal, homey touch to this intimate gathering.

Holiday party with Ecco Domani Merlot and Pinot Grigio

For last year’s holiday party we set individual photographs I had taken of each guest at their place setting to not only arrange the seating in a beautiful visual way but for each of the guests to take home a gift from the evening. This year I decided to create individual bouquets for each place setting that the guests could take home and enjoy for the days to come. Living in New York City this is a wonderfully easy way to play with your creativity. On 28th and 7th is the most fabulous flower market where you can find anything your heart desires. I love more than anything exploring in and out of these shops and creating my own story though flowers.

Above, setting the table in Maud Heline’s Arlanik white button up shirt dress made in Brooklyn  (ps- it’ has pockets!!) 

Holiday party with Ecco Domani Merlot and Pinot Grigio Holiday party with Ecco Domani Merlot and Pinot Grigio Continue reading “A Southern Holiday Party”

An Afternoon Spritzer

 Ecco_Prosecco_Mixer_02 As we soak up the last remaining days of summer I was looking for the perfect light and crisp afternoon aperitif for our group of friends. I brought along a couple chilled bottles of Ecco Domani’s ECCO PROSECCO and enlisted my friend Jared, who knows how to make amazing cocktails, to concoct a great floral spritzer to leave us feeling like hummingbirds in the afternoon light. Building off of the floral notes found in this frizzante-style wine Jared made the perfect quick pitcher of drinks to serve for any summer occasion.

Scroll down to get the recipe in 8 easy steps! Continue reading “An Afternoon Spritzer”

Backyard Pizza Party!

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I met Gaby a few years ago on a trip through Chile and then later we were travel companions again through Brazil. We bonded over Pisco Soursred lips, and avocados (Gaby is VERY serious about them). I taught her the term “on brand” as a way to get in or out of any situation, and she taught me that slutty brownies are the greatest thing on Earth. Gaby is that west coast girl I fantasize I could be- healthy, fit, tan, on it, bikes everywhere, doesn’t drink eight cups of coffee a day like I do, and makes the most amazing food on the internets.

When she found out we were heading west to LA this week she called up her best friends and creative soul mates: food photographer Matt Armendariz and food & prop stylist Adam Pearson and threw together a backyard pizza party in our honor. Knowing that Ecco Domani pairs well with pizza parties, Kevin and I brought over a mirage of wines by Ecco Domani to pair with the different style pizzas from the red Merlot to the Pinot Grigio and ended the night sipping on the sweet prosecco by the outdoor fire.

Being a New Yorker, anytime I get to go to someone’s freestanding home is thrilling, and this backyard setup was one of the best I’ve ever been to. Matt and Adam have been working together for 10 years as a photography & styling duo for multiple cookbooks and industry giants such as the Food Network and in the new media world for places like Gaby’s site. Aside from curating a beautiful historic 1920’s Long Beach Home, running a successful studio that banks on editorial style and natural light, they were also married seven years ago on the first day same sex marriage became legal in California.

Cooking, eating, and hanging out with three major foodies comes with a bounty of tips and new recipes to update your traditional pizza. Pizza is one of mine and Kevin’s favorite at-home meals which typically occurs on Sunday night paired with a bottle of red wine and Game of Thrones. Of course it would be different taking this pizza party out west with old friends and new. Matt and Adam set up a pizza topping station where you could customize your own pie while we all hung out, caught up on our world travels, enjoying that perfect LA weather with our California sun kissed skin.

It’s nice to be reminded that the best things in life are shared memories with friends over good food and great wine. I hope this inspires you to have your own pizza party with friends or family and try out one of the recipes below and, of course, any pizza can only made better with a bottle of Ecco Domani.

 {PS- I brought one of my old Polaroid cameras some impossible film to take some instant party pics, the kind you can hold on to and rediscover one day in an old shoe box. You’ll see some of the moments developed below!} 

Scroll down for new recipe ideas and pizza cooking tips Adam & Gaby!

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For your pizza party, arrange jars of a variety of ingredients for guests to mix and match their favorite flavors and try to add some surprises such as roasted corn, jalapeño, green onions and soy-rizo (soy version of chorizo!).

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We always make our own dough, it’s so easy and makes the whole pizza process even more fun. Gaby’s recipe for homemade pizza doughContinue reading “Backyard Pizza Party!”

Ann Street Studio Holiday Party

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When a photo studio become the perfect event space…

A few weeks ago I was a bit under the weather so I relaxed by watching the moving “Midnight in the Garden of Good and Evil” (FYI, the Mercer-Williams house is my DREAM home). As the story goes, Mr. Jim Williams throws the most epic Christmas parties; so, inspired by the movie, I tweeted my dear friend @jessicakausen who organizes the events for Squarespace and asked if we could get a piano and space heaters for the balcony. She replied with “you can get anything in NYC” and the Ann Street Studio Holiday Party planning was underway…

What ended up happening was a wonderful night celebrating an exceptional year with our dearest friends, our creative collaborators, people who inspire us and people who keep us happy and healthy. I learned a lot of things about hosting a party – so it took 4 guys and an overseeing landlord to get the piano up the stairs to be played by Chris Pattishall but it was totally worth it! So the three tier red velvet cake we ordered was actually one level, but don’t panic, we had our friends at Elan Flowers give it a special topper of roses and hydrangeas! So the white lights we ordered for the garlands were actually twinkling lights… throw ’em up on the skylight instead! It looks like shooting stars! And of course there were surprises…our friend Bess sent a delivery of red bouquets and endless strands of garland that made the room wonderfully beautiful, people brought hosting gifts (our liquor cabinet is stocked now!) and one dear friend even made a painting for us which is one of the most touching things I have ever received.

It was so nice to stop, raise a glass, say thanks and give a kiss to the people in your life.

 While I worked on the guest list Kevin sketched the invitation while on a shoot down in Charleston, little pieces of our neighborhood, the cityscape we know so well, and our little studio tucked away on a street in Tribeca…

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Chicken Tortilla Soup!

~Molly & Jamie At the Green Market~

From Food Stylist Molly:

This spring I took a trip to Texas with my mom. Having never been to Texas before, I enlisted the help of the little Miss Texan herself, Jamie Beck, to help plan our travels. We went to Fredericksburg in Texas Hill Country, visited the old dance hall in Gruene and ended our trip with a few days in Austin. Before my mom and I had even left Jamie and I decided we had to do a Texas themed post and share some favorite part of Texas culture with y’all

Needless to say, much of the food in Texas is heavily influenced by Mexican cooking. We had a BBQ pulled pork sandwich in Luckenbach, TX that may have been the highlight of the trip. But really, we were eating tacos and tortillas all the day long.

You can find just about anything in New York if you look for it. Some things are a little tricky to find. The Mexican influence on this side of the country however, is not. A quick trip on the 7 train to Queens and Jamie and I found a strong dose of local Mexican culture just a few subway stops away. Ok, it was quite a few stops! But between the Mexican bakeries, hair salons and shops overflowing with piñatas and Mexican candles, it was, quite literally, one of the most colorful neighborhoods I have ever visited in New York. 

Jamie and I had quite the adventure. We had a little lunch at Tortilleria Nixtamal and bought some of their incredible homemade corn tortillas to fry up for our soup; we chatted with some locals in the bakery and had some delicious flan for dessert; and met some lovely local ladies who sold Mexican candles. These women told us about the mystical power of the candles and graciously gave me some rose petals and a pink candle to cure me of my single-girl-in-new-york-city-curse. We’ll see if it works… 

For our post, we decided on a little Tex meets Mex. Chicken tortilla soup is one of my favorite things. Not exactly sure how authentic it is, but it is delicious and certainly a staple at Mexican restaurants in the US. Forgoing our farmer’s market for a Mexican market, we were able to get a local chicken (heads and feet intact!) and all the fixings for our soup. Much like eggs, this is the best time of year to buy chicken. Most people don’t think of meat as a seasonal ingredient, but it absolutely is! Spring chickens are especially tasty and local chickens are everywhere this time of year. Definitely seek them out next time you’re at the greenmarket or your local butcher!

I’m not going to lie, this soup is a lot of work. It has a bunch of steps and is a bit time consuming. But as with all cooking, I believe it is a labor of love. This is a really delicious, light and spicy soup and the toppings are the best part. A little ode to Texas, Mexico, and our beloved New York. 

Stock:

  • 1 whole chicken (head and feet not required), about 4 pounds
  • 1 white onions
  • 2 carrots
  • 3 cloves garlic
  • cilantro, few springs
  • peppercorns, small palmful
  • 1 bay leaf

Place all of the ingredients in a large stock pot. Add enough cold water to cover the chicken by 1”. Bring to a boil and reduce to a simmer. Skim any foam that may rise to the surface. Simmer until the chicken is cooked through and starting to fall from the bone, about 1 hour. 

Soup:

  • 6 plum tomatoes
  • 2 cloves garlic, chopped
  • 1 dried chile de arbol
  • 2 dried chipotle chilies (or more, if you can take the heat!)
  • 1 small white onion, finely chopped

Toppings:

  • 8 Corn tortillas, cut into strips, fried and salted (or store bought corn tortilla chips)
  • Avocado, diced
  • Queso Freso
  • Cilantro, chopped

Meanwhile, bring a medium size pot of water to boil then reduce to a light simmer. Remove the stems from the chilies and make a cut lengthwise down the side of the chile. Using the end of a small knife, gently scrape out the seeds and veins. Be careful! The chilies (seeds, in particular) are extremely hot and will burn burn burn your eyes and skin if you’re not careful. Use gloves or be sure to wash your hands with soap and water after you’ve seeded the chilies. In a small saute pan over medium heat, carefully toast the chilies. Constantly move them around in the pan just until they become fragrant, about 30 seconds. Place the chilies in a bowl and cover with the boiling water. Cover with cling wrap and leave to fully rehydrate, about 15 minutes. 

Make sure there is enough water left in the pot to cover the tomatoes. If not, add water as necessary and keep at a low simmer. Mark the bottom of each tomato with a small x and place in the simmering water very briefly, about 15 seconds. Remove the tomatoes with a slotted spoon. When cool enough to handle, peel the skins from the tomatoes. Cut the tomatoes in half, remove the seeds with a spoon and discard, then roughly chop the tomatoes. Place the chopped tomatoes, garlic and rehydrated chilies in a food processor and puree until completely smooth. Set aside.

Back to the stock. When ready, place a colander over a large bowl. Strain the stock into the bowl. Give the soup pot a quick rinse and scrub, then pour the stock back in to the pot. When cool enough to handle, discard the solids and pick through the chicken discarding any skin or bones. Tear the meat into bite size pieces and return to the stock pot. Taste for seasoning, adding salt as necessary. Bring back to a light simmer. Add the chile and tomato puree and simmer for about 10-15 minutes. Add the chopped white onion and simmer for another 2 minutes. 

Finally! Ladle the soup in to bowls. Top with chunks of avocado, crumbled queso fresco, chopped cilantro and crispy corn tortilla strips. Eat immediately!

~ Recipe and words by Food Stylist, Molly Shuster. Photography FromMeToYou.

An ongoing collaboration, please do see more recipes from our series!

Eggs and Potatoes

~Molly & Jamie At the Green Market~

From Food Stylist Molly:

Springtime at the farmer’s market is always an exciting thing. The reemergence of things that are green! And flowers! And sunshine! Somehow, year after year, the novelty never wears off.


Eggs, which are at their peak this time of year, are everywhere! It’s very easy to find all different kinds of eggs at the market: chicken, duck and quail are generally around. You can also find pullet eggs which are the smaller chicken eggs only available this time of year. I get so taken away with all of the different shapes and sizes and colors that I generally buy a sampling of them all!


Eggs are particularly awesome because they are a cheap source of protein and quick to make. They’re a good thing to have in your back pocket. If you know how to cook an egg, you’re golden.

Here we’ve made some old-school eggs and potatoes, dressing them up just a bit. We had some duck fat in the kitchen so we fried our potatoes in the fat to make some especially delicious breakfast potatoes. You can sometimes buy duck or chicken fat at poultry purveyors at farmer’s markets or in specialty stores. If you don’t have or want to use duck fat then olive oil will work just as well.

We’ve cooked our eggs sunny-side-up, but feel free to make them however you (or whoever’s lucky enough to be getting breakfast in bed) like them. 

Breakfast Potatoes:

  • 2 potatoes (we used Russet), cut into rough 1” cubes
  • 1 onion, thinly sliced
  • few springs thyme, leaves removed
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon smoked paprika
  • duck fat (or olive oil)
  • salt and pepper
  • eggs- however you like ‘em


Place the cut potatoes in cold, salted water. Bring to a boil and simmer until just tender, about 10 minutes. Drain the potatoes and set aside.


Heat a skillet or saute over medium-high heat. Add a spoonful of duck fat or a glug of olive oil. Add the onions and saute, stirring only occasionally, until they have softened and have some nice dark charring. Remove from the pan and set aside.
Add another hefty spoonful of fat to the skillet and add your boiled potatoes. Cook until golden and crispy on all sides, about 15 minutes. Turn the heat down to medium-low. Return the onions to the pan and add the thyme leaves, cayenne and paprika. Stir to incorporate and cook until just heated through, about 5 minutes. Season to taste with salt and pepper.


Meanwhile, cook your eggs to your liking.

Place on top of the hot, toasty potatoes and dig in!

~ Recipe and words by Food Stylist, Molly Shuster. Photography FromMeToYou.

An ongoing collaboration, please do see more recipes from our series!

Local Catch: Sea Bass

~Molly & Jamie At the Green Market~

From Food Stylist Molly:

Flipping through the channels recently, I stopped on the Discovery Channel and watched an incredibly depressing show about the harmful effects of industrialized commercial fishing. After 60 minutes of this program, I vowed never to eat canned tuna again! But all in all, it left you feeling slightly optimistic and made some great suggestions about how to purchase seafood while keeping in mind sustainability. For all you tuna lovers, look for tins with the Certified Sustainable Seafood label (www.msc.org) for tuna that is pole caught. For the rest of your seafood needs, buying things that are caught locally makes a world of difference.

In this spirit, Jamie and I wandered down to the Greenmarket to see what our local fishmonger had on hand. Some beautiful local Sea Bass caught our eye, so we bought them whole and brought them home to fillet. We also picked up some baby carrots and a head of cauliflower to cook along with our fish. It might look like a lot of work, but this is actually an incredibly simple, fast dinner. Once you get everything ready to cook, it comes together in no time!

Feel free to use whatever fresh, local fish you’re able to find. You should be able to cook it just the same, but keep in mind that the cooking time may vary.


To fillet:

1. Make a deep cut just behind gills until you hit bone behind the head of the fish.

2. Run the tip of your knife along the spine, cutting about 1/4 inch deep all the way down to the tail. 

3. Starting back at the top of the fillet where the first incision was made, slide your knife under the fillet and work your way across the belly and down to the tail. Make long smooth strokes, using the bones as a guide. You want your knife to graze the bones so you’ll come out with a beautiful, smooth fillet.

4. Continue these long cuts until you have fully made your way under the fillet. Run your knife through the bottom of the tail, fully severing the fillet from the fish. Turn the fish over and repeat on the other side.


Refrigerate until ready for use. Bones may be discarded or saved to make fish stock.

Cauliflower Puree:

Cut one head of cauliflower into florets. Over high heat, bring a pot of salted water to boil. Add the cauliflower and cook until fork tender, about 5 minutes. Drain the cauliflower and place in a food processor. Puree until smooth. Add 3 tablespoons of butter and season to taste with salt and pepper. Cover and keep in a warm place until ready for use.

Sauteed Carrots:

Wash and scrub two bunches of baby carrots (if you’re using regular carrots: peel, halve and slice the carrots into 2 inch pieces). Heat a saute pan over medium-high. Add a couple glugs of olive oil, enough to lightly coat the bottom of the pan. Add the carrots and cook, only turning occasionally, until lightly charred and just tender, about 8 minutes. Season with salt and pepper. Cover and keep warm until ready for use.

Sea Bass:

Heat a saute pan over medium-high heat. Add a couple glugs of olive oil, enough to lightly coat the bottom of the pan (you know the drill). Season the fillets on both sides with salt. Cooking in batches, place the fillets flesh side down and cook until golden and crispy, about 3 minutes per side (however, cooking time may vary depending on the thickness of your fillets).

Dollop some pureed cauliflower on a dinner plate. Place the sea bass over the cauliflower and add a generous serving of sauteed carrots. Eat immediately!

~ Recipe and words by Food Stylist, Molly Shuster. Photography FromMeToYou.

An ongoing collaboration, please do see more recipes from our series!