Tag Archives: valentine’s day

Scotch in the Snow

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Valentine’s Day always falls in the middle of New York Fashion Week which means for the past 4 years we have been working non-stop and unable to have a proper romantic date.. that is until this year. Kevin surprised me last weekend by clearing my work schedule and whisking me away to Glenmere Mansion, originally built in 1911 as a home for Robert Goelet, for an “early” Valentine’s Day celebration.

We have recently been learning about the world of Scotch. I love the simplicity of a single pour drink if it’s at our studio in New York, or on a weekend getaway, so I don’t have to think about mixers and recipes. I’ll never forget the first time I tried Scotch- it was on our honeymoon on Safari in South Africa. We arose before the sun and had a quick breakfast before hoping in the jeeps- on the breakfast bar, oatmeal with a topping of scotch. What?! I mean.. this blows the “before noon” rule right out of the water. Come to find out, it was a delicious tradition and on those very cold sleepy mornings, just the right thing to warm you up ever so.

Fast forward a few years and we have been slowly learning and enjoying the lessons in scotch. We recently did an amazing flight taste tasting with our friends from The Glenlivet at Highlands, a Scottish experience gastro pub in the West Village. When Kevin was planning this romantic getaway he took inspiration from that evening and bought us a bottle of  The Glenlivet 15 which he knows I’d like because of its sweeter notes of almonds and spice. I love it’s distilled in French oak which makes it creamy and rich which I prefer, as a woman, to the other smokier varieties. The best part about gifting and receiving a beautiful scotch if you’re a man or woman is that you get to share it together, what each person individually smells and tastes and untimely make memories wrapped in the beautiful glow of golden honey.

So here we are, at the historic Glenmere Mansion, a place to cradle us away from the noise of the city and to spend the hours snuggled by the fire with the winter air breaking outside as we sip on scotch to keep us warm.

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“Last year I decided to educate myself about Scotch, something I knew very little about. When I went to the wine shop on our street I asked for some recommendations for where to start, and they suggested The Glenlivet 12 as a starter. Jamie and I both really enjoyed it, and knowing her palate I knew the 15 year would be a great next move.”

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Things I’ve learned about The Glenlivet:

The Glenlivet was the original Scotch, supporting an idea we believe in strongly, to be an original.

Why “The” Glenlivet?: The Glenlivet is known for its smooth and elegant whiskies. It was renowned and other distillers copied and took advantage of this fact including copying their name! George Smith’s (the founder) sons and heir went into a lengthy battle to secure the rights to be known as THE GLENLIVET to differentiate it from the copy cats.

All their spirits are created using a natural spring water from the same spring they founded the company with in 1824

This region of Scotch making is known for producing very smooth, easy and soft spirits.

On the rocks or straight up? It’s a personal preference but how they described it to me was that by drinking it room temperature you have a fuller, robust flavor. They likened it to a walk in the forest- the smell of the forest after a freshly fallen snow is more muted as opposed to its natural state, or after a warm rain (adding water).

The_Glenlivet_16   Continue reading…

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Happy Valentine’s Day

All images shot Autumn 2012 in New York City and Paris with tri-x 400 film

It was love at first sight, at last sight, at ever and ever sight.

- Vladimir Nabokov

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Happy Valentine’s Day!

From one creme heart to another!

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Coeur a la Creme

~Molly & Jamie At the Green Market~

From Food Stylist Molly:

It wasn’t until I moved to New York that I started drinking milk from local dairies. I was so excited when I found glass bottles of locally produced milk in the regular supermarket. The pretty, retro glass bottles were enough to entice me to buy it, and the milk was so much fresher, creamier and tastier. I couldn’t believe the difference! There are a bunch of small, local dairies that are supplying the city and its farmer’s markets with wonderful milk, cream, yoghurt and other dairy products.

With Valentine’s Day just around the corner, I decided to make a Coeur a la Creme. French in name and origin, Coeur a la Creme is an incredibly simple, yet lovely and refined dessert. You only need a handful of ingredients and can make both the cream hearts and raspberry sauce in advance. Fresh cream and cheese are the stars of this dessert, so the quality and freshness of your dairy ingredients are essential to your success. Happy Valentine’s Day, lovers. And for all you single girls (and guys), go for it! There is no reason why we can’t have our cake and eat it too.

Coeur a la Creme

Special Equipment: Four 4” Coeur a la Creme molds, cheesecloth

• 1/2 cup farmer’s cheese

• 1/2 cup creme fraiche

• 1/4 cup sugar

• 1 teaspoon fresh lemon juice

• 2/3 cup heavy cream, very cold

Line each heart mold with a piece of cheese cloth so that the cloth hangs over the sides of the mold by about 2 inches. Set aside.

In a mixer fitted with a paddle attachment, mix the farmer’s cheese, creme fraiche, sugar and lemon juice until well blended. Remove the paddle and replace with a whisk attachment. Add the heavy cream and whip until you have the texture of whipped cream (this happens quite quickly- don’t over whip!)

Spoon the cream into the lined molds. Fold the cheesecloth over the top so that the entire surface area is covered with cloth. Place the finished molds on a plate and refrigerate overnight.

Raspberry Sauce

• 4 pints raspberries, rinsed and drained

• 1 cup sugar

• 1/2 lemon, juiced

Place half of the raspberries in a bowl and muddle with a fork. In a medium saucepan, combine the muddled raspberries, whole raspberries, sugar and lemon juice. Place over medium low heat and gently simmer until the raspberries have softened and begun to release their juices, about 5 minutes. Cool completely and set aside or refrigerate until ready for use.

To Assemble:

Place a large spoonful of the chilled raspberry sauce on a plate. Take a heart mold and peel the cheesecloth from the top of the cream. Carefully invert the heart onto the center of the plate and gently peel away the cheesecloth. Repeat with the remaining molds and serve immediately.

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

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



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