Tag: Artisanal

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The Perfect Chocolate Pairings for You and Your Valentine

Valentine’s Day is fast approaching, and what better way to show your person that you love him or her than gifting chocolate; food of the Gods, a tried and true symbol of romance. Luckily, we and Rococo Chocolates have got you covered, because nothing quite says ‘I love you’ like artisan chocolate paired perfectly with wine, spirits, and food. This year, in addition to a lovely home cooked dinner, a meal at a nice restaurant, a dozen roses, a bottle of wine, or a combination of the previous, make sure to add a bar or two of high quality artisan chocolate to elevate the occasion to the next level and show your special person the true depth of your love. We’ll supply the chocolate, you supply the love.

Rococo Chocolates was founded in 1983 by Chantal Coady who strived to change the way fine chocolate was perceived, and is now known as a luxury British chocolate company. Crafted using only the finest ingredients, Rococo Chocolates Artisan Bars boast an exquisite taste, indulging consumers in a rich tapestry of flavors and balance. Not only is each bar meticulously crafted to ensure pristine quality and flavor, the wrapping  for each bar is also artfully designed to highlight the bars majesty. Luckily for you and your Valentine, our showroom selves are overflowing with Rococo Chocolates Artisan Bars, and using the pairings guide below, you’ll have the tools necessary to create a magical experience this Valentine’s Day.

When pairing chocolate, it’s important to play in harmony, pairing the flavor notes of the bar with complimentary flavor notes of the wine, spirit, or food with which you are pairing; flavors that enhance one another rather than overpower. Going beyond simply taste and rather turning to molecular structure, the best pairings happen when the dominant aromatic molecules of the chocolate are the same dominant aromatic molecules of the paired wine, spirit, or food. For example, when pairing chocolate with herbal teas, one should pair fruity teas with fruity bars, spiced teas with spiced bars, minty teas with mint flavored bars, so on and so forth. Along similar lines, if pairing with beer or wine, it’s lovely to pair sweet with sweet and tart with tart, as long as the beverage is sweeter than the chocolate. When pairing with wine, opt for similar style and weight, matching more elegant, lighter flavored chocolate with lighter-bodied wine, and stronger, more pronounced chocolate with a full-bodied wine, pairings that can be further honed based on the flavor notes of each.

Below, we’ve complied a list of complimentary pairings with Rococo Chocolates Artisan Bars. We hope this list proves helpful in creating a magical experience for you and your Valentine.

Shop the collection today to receive your Rococo Chocolate in time for Valentine’s Day.

https://www.juliesbeet.com/collections/rococo

Cheers to chocolate!

Happy Friday,

Payton

White Chocolate  Cardamom: Tokaji Dessert Wine

White Chocolate Cardamom Crackle: Terra Botanical Gin

Milk Chocolate Sea Salt: Caña Brava Reserva Añeja or similar aged rum

Milk Chocolate  Honeycomb Crunch : Aged Tawny Port

Milk Chocolate Christmas Pudding: IPA or Stout

Dark Chocolate  Sea Salt: Smokey Whiskey

Dark Chocolate  Chili Pepper: Crisp, Sweet Reisling

Dark Chocolate  Basil & Persian Lime: Pinot Noir

Dark Chocolate Gold Frankincense and Myrrh: Blue Moon Beer

Dark Chocolate  Earl Grey: Black Tea like Earl Grey

Dark Chocolate  Violet: Chamomile Tea

Dark Chocolate  Mint: Bobby Burns Whiskey Cocktail

Milk Chocolate  Rose : Pinot Grigio

Milk Chocolate Almond, Rosemary and Sea Salt: Kentucky Bourbon Whiskey

Dark Chocolate  Rose: White Tea

Milk Chocolate  Gingerbread: Egg nog, of course

Milk Chocolate Orange Blossom Neroli: Light and smokey Mezcal like Los Amantes Mezcal Joven

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Classic Meatloaf, Amplified

Growing up in the Midwest, meatloaf was a staple comfort food during the long and cold winter months. The combination of ground beef, sweet onions, bread or crackers, salt, pepper, and a sweet and tangy ketchup glaze seems to make every midwesterner that I know very happy during the winter time. I feel that it is almost customary that every midwestern mother has her own meatloaf recipe, or at least her own unique addition or adaptation of one. In my house, my grandma Carolyn’s meatloaf recipe reigned supreme, and no matter how hard my dad and I tried, regardless of the step-by-step handwritten instructions given to us by my grandma, our meatloaf never seemed to taste as good as hers… she just has the magic touch in the kitchen, where muscle memory and eye measurements outperform numerical metrics.

Whether served hot right out of the oven, or cold between two slices of buttered bread, a basic meatloaf comes together in minutes and provides the hearty and stick-to-your-ribs satisfaction that most individuals crave during the winter months. I no longer eat meat, and I haven’t for years, but I vividly remember the delicious comfort that meatloaf provides, a comfort that is both filling and warming, as well as nurturing.

In hopes to provide you with the best possible meatloaf recipe, I called my grandma this afternoon to request verbal instructions of her exact procedure. Of course, as mentioned above, she reiterated that she relies only on sight rather than measurement, but she was able to provide me with a quantifiable recipe that is similar to hers. Thankfully, it’s quite easy, as any meatloaf recipe should be, containing only a handful of simple ingredients. Of course, because I can never leave well enough alone, I’m going to swap out saltine crackers for The Matzo Project Salted Matzo Crackers and Heinz Ketchup for D.a.T. Ketchup which I think will provide a more unique and complex flavor, as D.aT. Ketchup boasts a few additional spices that Heinz Ketchup doesn’t contain. I’m leaving everything else alone, so please rest assured that this meatloaf will be nearly as good as my grandmas.

First things first, it’s all about the beef. Not all ground beef is created equal as it can contain various amounts of fat, so when choosing ground beef for your meatloaf, choose something with a higher fat content to insure that your meatloaf doesn’t get too dry during the cooking process. 70/30, which is the ratio of lean meat to fat, is a good choice, as the higher fat content will keep your meatloaf moist as well as add additional flavor and richness. Second, a ketchup glaze is key. A tangy and sweet glaze is not only delicious, but is also needed to cut through the fatty richness of the meatloaf rounding out the flavor to make it even more palatable. Lastly, chose your additions wisely, as simplicity lends to the best final result.

I hope you all have had a wonderful start to the new year! Cheers to lots of love, laughter, hugs, happiness, and of course, delicious food this 2019!

Happy Friday, everyone!

Classic Meatloaf, Amplified

Ingredients:

1 lb 70/30 ground beef

1 c crushed Matzo Project Salted Matzo Crackers

1 c minced white onion

1/2 c whole milk

1 large egg, whisked

1 tsp kosher salt

1/4 tsp ground black pepper

1/8 tsp ground nutmeg

2 tbsp D.a.T. Ketchup

Glaze:

1/4 c D.a.T. Ketchup

2 tbsp packed brown sugar

1 tbsp white vinegar

Method:

-preheat oven to 350 degrees

-to a large mixing bowl, add ground beef, crushed crackers, onion, milk, egg, 2 tbsp ketchup, and seasonings. Mix until just combined, being careful not to overwork the meat

-gently compress meat mixture into a 9”x5” loaf pan

-meanwhile, combine 1/4 c ketchup with brown sugar and vinegar and then spread on top of meat mixture

-bake for 1 hour, uncovered, and then remove from oven and allow to rest for at least 15 minutes before slicing

Enjoy!

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Holiday Treats… an ode to National Cookie and National Brownie Days

I’m sure that it’s no surprise to any, but I love baking. At times, I find myself dreaming about sugar and sweet creations. Seemingly infatuated by the all-encompassing world of pastry, I find the combination of sugar, flour, fat, salt, heat, and other flavor components to be something of a magical science. As a child, instead of watching Saturday morning cartoons, I found myself enchanted by the cooking shows on the Food Network, and nurtured by a family of wonderful cooks and bakers, I find much comfort and joy in creating in the kitchen. The realm of pastry is vast and endless, and I quite love exploring it.

During the holiday season in general, more over as soon as the weather begins to cool, my urge to bake begins to intensify. Cold weather plus the joy of the holiday season creates the perfect baking environment, as being surrounded by friends, family and warmth makes the experience all the better. Sugar cookies are by far one of my favorite things to bake for the holidays, with gingerbread cookies following in close second. My grandma makes the best cut-out sugar cookies, which are thin and crisp, yet they surprisingly still melt in your mouth, that she decorates with vibrant holiday colors — which I attribute to the reason why I love to bake them. I recently purchased a rolling pin embossed with a holiday scene that I’m so excited to try out on this years cookie creations.

Every Christmas morning, I find myself baking cinnamon rolls for my family and myself. On occasion, they come from the Pillsbury can, other times they are scratch made. I made cinnamon rolls the last time I was home in Minnesota which I plan to recreate this Christmas. This time, however, I plan to add more of a pecan pie element to the rolls — I’ll let you know at a later date how they turn out. I also recently made lemon scented Belgium Waffles which were quite fluffy and airy due to the addition of a high quality Italian lemon soda that I can’t wait to make for my family!

Since the holidays are soon approaching, and since both National Cookie Day and National Brownie day were celebrated this week, I wanted to share with you two amazing recipes that you can wow your friends and family with! The fi-rst recipe is my take on a traditional peanut butter blossom cookie — which my grandma always makes for Christmas as well — in which I subbed Jacobsen Salt Co. Salty Caramels  for Hershey Kisses. These cookies are so moist and pack a serious peanut butter punch! The second recipe is for fudge brownies featuring Rococo Chocolates Organic Drinking Chocolate and a Gus and Grey Spellbound infused cheesecake swirl. The combination of rich chocolate and blueberry and lavender cheesecake is truly irresistible!

If you’re anything like me, you love baking with friends and family for the holidays. My wish for you is that you’re able to find some time in the kitchen surrounded by those you love and together create your favorite holiday treats. The recipes below are a great place to start! I wish you all a safe and happy holidays!

And most importantly, happy baking!

Payton

Classic Peanut Butter Blossoms with Jacobsen Salt Co. Salty Caramels

Yields 2 dozen cookies

Ingredients:

1/2 c granulated sugar, plus extra for dusting

1/2 c firmly packed dark brown sugar

1/2 c creamy peanut butter, I prefer natural

1 stick unsalted butter, softened

1 large egg

1 tsp vanilla extract

1.5 c unbleached all-purpose flour

1 tsp baking soda

1/2 tsp baking powder

1 box Jacobsen Salt Co. Salty Caramels, unwrapped and cut in half

Method:

-preheat oven to 350 degrees

-cream butter, granulated sugar, brown sugar and peanut butter in a stand mixer until light and fluffy, roughly 3 minutes. Add in the egg and vanilla extract and mix until well incorporated

-Meanwhile, whisk flour, baking soda, baking powder and salt in a small bowl. Add to the wet ingredients, stirring just to combine. Be careful not to over mix

-Using a 1 tablespoon scoop, scoop the dough, roll into a ball, roll in granulated sugar, then place the dough onto a parchment lined sheet tray approximately 2 inches apart

-Bake for 8 to 10 minutes, or until lightly golden and set. Immediately place a Jacobsen Salt Co. Salty Caramel in the center of each cookie and then transfer to a wire rack to cool completely.

 

Fudge Brownies with Rococo Chocolates Organic Drinking Chocolate and Gus and Grey Spellbound Infused Cream Cheese Swirl

Yields 1 8×8 pan of brownies

Brownie Ingredients:

1 stick unsalted butter, melted

1 c granulated sugar

2 large eggs

1 tsp vanilla extract

1 tsp ground cinnamon

1/3 c Rococo Chocolates Organic Drinking Chocolate, plus additional for dusting

1/2 c all-purpose flour

1/4 tsp salt

1/2 tsp baking powder

Cream Cheese Swirl Ingredients:

8 ounces cream cheese, softened

1/4 c granulated sugar

1 large egg

1/2 c Gus and Grey Spellbound Jam

Method:

-Preheat oven to 350 degrees

-Butter an 8×8 inch cake pan, then lightly dust with drinking chocolate, making sure to tap out any excess

-Combine melted butter, which has been allowed to cool slightly, with sugar, eggs, vanilla extract, cinnamon powder, drinking chocolate, and salt, whisking to combine. Gently fold in flour and baking powder until just combine, be careful not to over mix, then pour into prepared baking pan

-Meanwhile, make cheesecake swirl by combining cream cheese, sugar, egg, and Gus and Grey Jam, whisking to combine. Dot the surface of the browning batter with the cheesecake mixture, then using a wooden skewer, swirl the cheesecake mixture and brownie batter together

-Bake for 30 minutes, or until slightly set

Enjoy!

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Hostess Gift Ideas

The holiday season is in full swing, and I’m sure you, like many, are frantically searching for the best gifts to give to those in your life. Finding the perfect gift can be challenging, as it should be thoughtful, personal, and enjoyable. Admittedly, I am not the best gift-giver, never have been, and may in fact never be, but I always try my hardest to be thoughtful of the individual receiving the gift. This year at Julie’s Beet, we’re highlighting experiences paired with delicious culinary gems from our marketplace as gifts to give to the treasured people in your life, but that’s for another post. This post will be focused on giving something sweet and thoughtful to the host of your holiday party…. and if in fact that individual happens to be you, more the reason to treat yourself for a job well done this holiday season.

A host or hostess gift can be large or small, simple or elaborate, and acts as a symbol of thankfulness and gratitude to that individual for hosting you in his or her home or space. It can be something as simple as a bottle of wine, or something more elaborate like a wine decanter, candles, a decorative vase, or dinnerware. Whatever the gift may be, it’s always a nice touch to show the host or hostess that you thought of him or her.

Since we’re all about food, we think the best host or hostess gift should be comprised of something edible or food related. Below, you’ll find some of our favorite products paired together to create the perfect gift for the host or hostess. If you chose to purchase the products together, or instead purchase a single item, we can assure you that the recipient of the gift will be delighted!

First, who doesn’t love chocolate? Barely anyone. Chocolate is a great gift because it is adored, treasured, and craved by many. It also pairs nicely with wine… and no one is ever disappointed with a gift of wine. This year, shower your host or hostess with an assortment of Rococo Chocolates Artisan bars, which are crafted from the finest quality ingredients, are wrapped in beautifully designed packaging, and are a luxury British chocolate. Pair the assortment of bars with Rococo Chocolates Organic Drinking Chocolate and Paul and Pippa Cocoa Chip Biscuits for a host or hostess gift fit for a God or Goddess… (Get it? Because chocolate is said to be the food of the Gods.) This gift of chocolate is sure to please!

Maybe the individual hosting your holiday party is an avid home cook, and if so, help him or her stock their pantry with the essentials. Five Extra Virgin Olive Oil, Five Balsamic Vinegar, Jacobsen Salt Co. Kosher Sea Salt and Oregon Flake Sea Salt are an amazing addition to any cupboard or pantry, and any home cook would be more than delighted to receive them as a gift. Five Olive Oil was created by World Excellence Products in Greece, and they hold their product to a very high standard — which is apparent after first taste, as the taste of Five Olive Oil is unparalleled. Founded in 2011, Jacobsen Salt Co. was the first company to harvest salt in the Pacific Northwest since Lewis & Clark built their salt works in 1805, and is now recognized as America’s leading salt maker. Jacobsen Salt Co. salt boasts a pure taste and beautiful presentation and is treasured by chefs and home cooks alike. If you really love and treasure the host or hostess, add in some beautifully crafted spice blends from La Boîte which are meticulously studied and crafted. These pantry essentials will act as the perfect gift for the chef or aspiring chef in your life.

Next, on to our wine and cheese loving host or hostess. A bottle of wine by itself makes for an amazing host or hostess gift, but pair it with a box of The Matzo Project Matzo Crackers, a jar of Gus and Grey Jam, a bottle of Bee Local Hot Honey, and maybe an assortment of cheeses, and you’ve got yourself a gift that keeps on giving. This is the perfect gift that can be enjoyed as a relaxing ‘treat-your-self’ snack as a means to relax and regroup after hosting a holiday party.

Lastly, why not give the host or hostess of your holiday party the option for a quick and easy breakfast? Cue Lucy’s Granola, a box of Paper and Tea Tea, a jar of Gus and Grey Jam, and loaf of sour dough bread. This gift will bring bring an amazing post-holiday breakfast together in no time flat. This too is a gift that keeps on giving.

This holiday season, in midst of shopping for the perfect gift for those on your  list, be sure to include something special for the individuals hosting your holiday gatherings. As mentioned above, the gift can be small and sweet, or slightly more elaborate, as it’s the gesture and thought that counts — but with the help of our suggestions above, we hope that the thought and gesture is well received and greatly appreciated.

Happy Holidays!

Payton

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Our Salad Game Just Got A Whole Lot Better

We all know that salads become a little harder to eat, let alone crave, once the weather begins to get colder. The nourishment that a salad provides, however vast, becomes slightly unappealing with the decline of exterior temperatures. Luckily, we’ve recently stocked our shelves with a delicious and versatile new line of salad dressings from Farmhouse Labs to improve your salad game, moreover food game in general, as these dressings are a delicious addition to more than just salads. These sustainably sourced creations from Farmhouse Lab will have you craving salad even in the dead of winter, which is a win for your body and for preventing winter weight gain, as well as a win for bringing a little summery brightness to your next meal.

I usually begin my day with a large black coffee and then fast for the next few hours — I feel like this allows my body time to flush everything out of my system before restarting digestion for the day. My favorite thing to eat for breakfast after having fasted for hours, as odd as it may sound, is a large mixed green salad loaded with fruit, veggies, nuts and grains — so I’m very excited about the addition of Farmhouse Lab Dressings to our marketplace. I especially love a baby kale and baby spinach salad with quinoa, avocado, carrots, cucumbers, cherry tomatoes, bell peppers, blueberries and strawberries all dressed in a simple lemon Tahini vinaigrette. I feel like this salad will also pair perfectly with Sunny Avocado, which boasts a delicious fruity sweetness and acidic tang.

I love salads for their versatility, as you can add nearly anything you desire to a salad, from meats and cheese, to vegetables and legumes, to chips and crackers, to fruit, nuts, and seeds — really anything goes! That’s the beauty of it. You can pack so many nutrients into a salad and set your day off right! When it’s colder, try serving something hot or warmed over a bed of heartier greens like kale or rainbow chard. A simple chicken salad with chickpeas, roasted root vegetables, and toasted walnuts may be the way to go, as you can add chicken directly from the stove or oven to your salad and enjoy warm. Try marinating chicken breasts with herbs, citrus, and Farmhouse Lab Red Sunflower dressing for an added spicy kick for at least 12 hours. Then roast in a 450 degree oven for 15 minutes, or until the internal temperature of the breast reads 165 degrees on an instant read thermometer. Also, while we’re experimenting, maybe add some cooked brown rice that has been tossed with cilantro, lime zest, lime juice, olive oil, salt, pepper, and raisins to the base of your salad before adding the marinated chicken and roasted vegetables. Of course, drizzle with more Farmhouse Lab Red Sunflower dressing to serve.

This Thanksgiving, why not impress your friends and family with a modern take on a traditional Caprese salad recipe. First, cook one package of Semolina Artisanal Strozzapreti Pasta according to package instructions. While the pasta is cooking, quarter 3 quarts of cherry tomatoes — try to find an heirloom organic variety at your grocery store — and add to a large bowl. Meanwhile, add 1 pound of cubed fresh mozzarella to the bowl of tomatoes, as well as 2 cups of basil leaves that you have gently torn. For added interest, roughly dice 3 peaches, peeled, and add to the bowl as well. Once the pasta has finished cooking — al dente… now is not the time to over cook your pasta — allow to cool for roughly 10 minutes and then add it into the bowl with tomatoes, cheese, peaches and basil. Finally, add a generous pour of Farmhouse Lab Berry Olive dressing, a nice amount of freshly cracked black pepper and sea salt to taste. Serve this modern take on a Caprese salad over a bed baby arugula and enjoy. I’m sure this with be a crowd pleaser!

As snow is in the forecast for the coming days, be sure to not allow it to stop you from consuming your greens. Farmhouse Lab dressings will rescue your salad from its winter blues, as well as help transform many other foods into delicious culinary works of art. We hope you enjoy them as much as we do!

Happy Friday.
Payton

 

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Our Shared Table, the Countdown to Thanksgiving

The warm hug of radiating love. The gentle melody of dancing laughter. The glimmer of magic manifested from being surround by those whom you love. These are just a few of the reasons why I love Thanksgiving, moreover the holiday season as a collective. Coming from a large family, the holiday season has always been a magical time for me, as there is something so special about gathering with your family and friends. From the smell of burning wood, cinnamon, and baked apples, to the outward pouring of love and joy, and not to mention the immense spread of food, it’s hard to articulate the exact feeling that the holiday season induces, other than bliss. My wish, now more than ever, is that every being on the planet is able to experience the joy, love, and light of their respective holiday.

My family always seems to go all out when it comes to holiday feasts, as the bounty is truly never ending. Thanksgiving is the one holiday that all of my relatives on my father’s side spend together — roughly 100 of us give or take — all sharing a meal together. From Turkey, ham, meatballs, candied carrots, stuffing and mashed potatoes, to lefsa, rommegrot, krumkake, pumpkin pie, pecan pie and scotcheroos, our thanksgiving table is one of indulgence to say the least, a beautiful holiday spread that everyone not only shares in eating, but also shares in creating. Despite the cold temperatures outside, my family’s Thanksgiving is one of the warmest places you could be, the physical embodiment of love, laughter and joy. Housed at the local legion due to the staggering number of us, our Thanksgiving is a time of reconnection and shared joy, a warmth that I wish everyone had the privilege of experiencing.

In years past, after celebrating with my dad’s side of the family, my immediate family and I always went to my mom’s parent’s farm to spend the afternoon and evening, and of course we’d indulge in more food, only after taking naps by the fire, however. Already stuffed from dinner, we’d all make a cozy bed on either the sofa, recliner, or floor, and rest by the glow of a warm fire for hours, only to awaken and eat more food, usually, but not limited to, pumpkin pie, turkey, snicker bar salad and my grandma’s incredible home made bread, which no one could ever get enough of. I am so thankful for these memories and I will treasure them always.

This year, try spicing up your holiday spread with some incredible products from our marketplace. Take your pumpkin pie to the next level by making the crust with Paul & Pippa Cocoa Biscuits or Lady Carrot Cake Biscuits, either of which would lend a modern twist to the classic favorite. As mentioned in posts past, honey is an amazing addition and compliment to both sweet and savory dishes, so this Thanksgiving, make sure to find a place for Bee Local Honey on your holiday table by using it in a glaze for your holiday ham, a sweetener for your cranberry sauce, a candy coating for your pecans, or as an infusion for your butter to then be used to spread on warm bread and dinner rolls — all of which will definitely pack a delicious holiday punch. If looking for even more invention, try adding some Gus and Grey Pearfection Jam to your your stuffing recipe, as sweet always compliments savory and vice versa, and the flavor of pear and cinnamon are the perfect addition to your holiday feast. Semolina Artisanal Pasta could be a fun addition if you’re looking for something a little less traditional, in which case you could mix cooked pasta with roasted vegetables, cheese, and herbs and toss with a simple lemon and Bee Local Hot Honey vinaigrette for an easy yet sophisticated pasta salad.

The options for holiday food is truly endless, so please check out our recipe box for season inspired recipes and ideas, as well as our Pinterest board. Find the link for both pages below.

We would also love to spread joy and compassion this holiday season, as we are well aware that not everyone is as fortunate as we are, so we’ll be donating a portion of our holiday sales to a New York City based food charity this holiday season. Whether you have a little or a lot to give, please find someway to help those around you this holiday season by either donating food to your local food bank, or volunteering to make meals for those less fortunate, as together, we can help try to make the holiday season a magical time for everyone.

Happy Friday.
-Payton

Recipe box: https://www.juliesbeet.com/pages/recipe-box

Pinterest: https://www.pinterest.com/juliesbeet/thanksgiving-inspiration/

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A walk through the Farmers Market & beyond

Imagine yourself strolling the aisles of the Farmers Market on a brisk fall morning, maybe with a hot coffee or hot spiced cider in hand, browsing the beautiful bounty of the fall season. Although the early morning hours have yet to be kissed by Autumn’s crisp lips, cooler days are soon upon us, and with them comes an incredible array of fall produce. There is nothing I enjoy more on a fall morning than waking with the rising sun, brewing a cup of coffee, and traveling to the Union Square Farmers Market to be windswept through the smells, colors, and tastes of the fall harvest. Since I am not Winter’s biggest fan, I try to enjoy every moment of the fall season, knowing all too well how short lived it is. Even in New York City, the fall air is painted with notes of caramel, cinnamon, hazelnut, allspice, clove, nutmeg, and ginger, the quintessential fall flavors that play in such perfect harmony with one another, seeming to dance through the bustling streets. It’s pure magic. Please, if you have yet to do so, find your nearest farmers market and take yourself there on a fall morning and taste anything and everything that you can. You’ll be so happy that you did!

It’s hard for me to name a favorite fall farmers market find, but apples are near the top of my list. We are so lucky that New York state is home to some incredible apple orchards, growing a vast variety of apples, so whether you like crisp and sweet, crisp and tart, or any combination in between, you’re nearly guaranteed to find the perfect apple! I love apples for their versatility, as they can be used in both sweet and savory dishes, served cooked, raw, hot or cold, apples add a little magic to any recipe they touch. I add cubed Gala or Braeburn apples to my morning quinoa and oatmeal porridge to add a delicious sweetness and crisp texture. In combination with a touch of cinnamon, a dash of pure vanilla extract, and a generous drizzle of almond butter, this is the perfect ‘get up and get moving’ fuel! Pancakes are my breakfast of choice on Sunday mornings, accompanied by a hot cup of coffee, so you best believe that all pancakes that I consume in the fall months contain apples. Make your favorite pancake batter, I always add cornmeal to my pancake batter to add texture and create a more complex flavor, and ladle onto a hot griddle. While the pancake is cooking on the first side, I thinly slice a Honeycrisp apple, with the skin on, and right before the pancake is ready to flip, add a layer of sliced apple on top of the pancake, sprinkle with a little apple pie spice, flip, and let cook through. This pancake is magic! The apples become slightly tender and caramelized and adds so much depth to your basic pancake.  Apples are also a delicious addition to meat or poultry, add before roasting, as they caramelize in the oven and release a syrupy sweetness that compliments the savory meat so well.

One of my other treasured farmers market Autumn finds are squash and pumpkins. There are so many varieties to choose from and endless ways to cook with them. As I’ve mentioned countless times, I’m a sugar junkie, so I’m always dreaming of pastries and other sweet creations. One of my favorite things to do with a sugar pumpkin is to roast it low and slow with a sweet apple, like Gala or Honeycrisp, until it is very tender and caramelized. I then puree it, creating a pumpkin pie filling far superior to any canned version! Use this puree for pumpkin cinnamon rolls, my all time favorite fall treat, served with maple cream cheese icing — I’ll do you all a major favor and post this recipe in the coming days! This puree can really be added to anything, like oatmeal, smoothies, pancakes, so on and so forth! I also use it to create a simple pumpkin butter bursting with fall flavor. To make, simply add pumpkin puree, vanilla extract, pumpkin pie spice, maple syrup, and pecans to the bowl of a food processor and blend until smooth. Enjoy on toast, spiced cornmeal waffles, or evenbetter, by the spoonful! For a savory option, I cube butternut squash, kabocha squash, or acorn squash, and roast with thyme, rosemary, olive oil, salt and pepper, and served chilled as a salad component. You could also turn roasted squash into a beautiful fall soup! Squash add a lovely buttery, nutty, and sweet note to any recipe, so it a very versatile fruit to cook with.

As the air begins to breathe a cooler breeze, I find myself craving pastries and baked goods more than usual. The bake stands at the farmers market always seem more magical, more alluring, to me during the fall months. Teeming with cinnamon, nutmeg, ginger, and clove, the baked goods throughout the farmers market seem to scream my name. Body & Soul Bakery makes some amazing vegan pastries, ranging from muffins, to cookies, to cinnamon rolls. My favorite items being the apple spiced muffins and miniature pumpkin pies, which both pair amazingly well with a hot cup of coffee or hot cider. There are countless other bakeries offering a wide array of breads and pastries, which during the colder months, I feel are more common to crave.

To end my farmers market excursion, I’m always sure to pick up a few ingredients for a craft cocktail. There is nothing I enjoy more than a warm, warming cocktail on a cool fall or winter evening. I love mulled wine, spiked cider, and a hot toddy. If it’s hot and boozy, I certainly won’t say no. There are a few amazing craft distillers at the Union Square Farmers Market, so if you’re like me and enjoy a hot toddy, be sure to pick up a nice bottle of whiskey. If you’re more the cider or mulled wine type, pick up an assortment of apples, ranging from sweet to tart, peaches, prunes, plums, and grapes. There are countess recipes for mulled wine and spiked cider online, so do a little research before picking your poison. To make both, its really as simple as infusing either wine or apple cider with spices and fresh fruits in a saucepan over medium heat, portion the hot liquid out into glasses, and then topping off with a shot of liquor.

I love fall and all of the beautiful and delicious produce it yields. Treat yourself to a morning of culinary exploration, right as the sun rises, before the crowds arrive, with a lovely hot drink in had. I can almost assure you that you won’t be disappointed. You can thank me later.

Happy Friday!

Payton

 

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Meal Prep for the Win!

The 2018-2019 school year is freshly underway, and although I’m not a parent, I know the chaos that a new school year brings. Growing up in rural Minnesota in a town, moreover village, with a population of 1,300 people, a lot falls on the eldest sibling  — which is me — when it comes to helping out with the younger siblings. Having two working career parents who often traveled for work didn’t help lessen the workload, either. From the age of 12 or 13, I was responsible for not only getting myself up and ready for school in the morning, but I was also responsible for getting my younger brother and sister up and ready, too. It wasn’t always easy either, as I liked to be to school by 8am so that I had time to socialize with my friends before class, but my brother and sister prefered sleep much more, so I rarely hit my 8am target. I was an alarm clock, wardrobe stylist, hair stylist, personal chef, and chaperone on the walk to school — which granted was no more than a block away from our home — so believe me when I tell you that even though I’m not a parent, I know the chaos that a fresh school year brings.

On duty before school, as well as after school, I was responsible for finding my brother and sister after school and getting them to their numerous evening programs and sport practices, usually with the addition of my younger cousins, too; only to be amplified once I got my drivers license. This may sound like a lot of work, especially for a young kid who was also juggling school work, but I would be lying if I said that I didn’t miss those days, as I really do miss them. Although I haven’t had these responsibilities in a number of years, this new school year is hitting me harder than most, as my youngest sibling just started her senior year, and being the sappy, sentimental, and overly emotional person that I am, I can’t help but feel sad when thinking back on the younger days. But alas, change is inevitable, and the excitement and awe of witnessing my sister blossom into a beautiful young woman far outweighs the sadness brought about by change.

While on duty as an older brother made live-in nanny, I learned the invaluable lesson of being organized and overly prepared. I’ve always enjoyed cooking, and being the overachiever and natural nurturer that I’ve always been, I found much joy in batch cooking and meal prep, which alleviated a lot of unnecessary stress when trying to feed my siblings before and after school, or when trying to pack them a lunch on days when they didn’t like the lunch option. If you’re struggling with a lack of time when trying to get your kids up, ready, and fed before school in the morning, meal and snack prep could really help you keep your mornings and days on track and running smoothly. Start with basics like vegetable packets — maybe carrots, celery, and blanched broccoli — and your favorite veggie dip, fresh fruit packets — including berries, melon, and grapes — and trail mix packets. If possible, please try to use reusable bags or BPA free tupperware containers. For breakfast, which was rarely eaten at home but rather while running out the door  — I would prepare large batches of baked breakfast sandwiches, which usually included eggs, cheese, and breakfast meats, sandwiched in between two english muffin halves — that is until I discovered how to create syrup infused pancake muffins — that I would wrap in parchment paper, label, then place in a sealable container and freeze. Because I’m a sugar junkie, I would also prepare large batches of pancakes, french toast, and waffles that I would freeze and then place in the toaster oven for quick reheating making for a simple yet delicious breakfast in a pinch. Having a few snack and breakfast options on hand really does make a world of difference.

My mom always kept our refrigerator and pantry stocked to the brim, so on days when my brother or sister requested a packed lunch, throwing together a simple and filling lunch was quite easy. If I were to pack them a lunch today, however, I think I would forgo the deli-meat sandwich with a side of chips and instead send them with a hummus and veggie wrap with the addition of roasted chicken and a side of fresh fruit, or something slightly more healthy and nutrient dense than a sandwich. You could also batch cook a few different types of burritos, wrap them in parchment and then again in foil, and freeze — that is if a microwave is provided at the school for reheating purposes. A simple veggie lasagna with whole wheat pasta noodles would be lovely as well, and requires very little time to prepare ahead of time and it also freezes nicely.

The favorite of my creations, hands down, had to be my homemade chocolate chip cookies. I would make triple batches of these cookies once per month — they were a favorite of everyone in my family and the most coveted snack, more like treat, to bring with you to school. The secret, which I’m sure I picked up while watching the Food Network, was a mixture of white chocolate chips, semi sweet chocolate chips, and milk chocolate chips, as well as a heaping scoop of peanut butter, and last, but most definitely not least, a packet of white chocolate pudding mix — I know, quite odd, but let me tell you, these cookies are magical! The white chocolate pudding was the star of the show, not only adding another level of chocolate flavor, but it also created the best chewy texture. I will write and share the recipe for these cookies on the Recipe Box page of our website in the coming days.

Conclusion. The school-year does not have to be chaotic, and can actually be quite fun and enjoyable if well prepared. Try planning a weekly or monthly menu with your family, and after you have a menu set, give batch cooking and meal prepping a go to give yourself more time during the week. Simple, make ahead meal and snack options will save you so much time in the long run. Cheers to reducing chaos this school year!

Happy Friday!

Payton

 

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A Wedding Upstate

This past weekend, I assisted in catering a wedding at Gilbertsville Farmhouse in upstate New York… and let me tell you, the beauty of upstate is unparalleled this time of year. As we ascended the Catskills Mountains en route to the wedding venue, we were welcomed by a gentle summer rain, which only seemed to enhance the mystic beauty of the surrounding forestry. Wildflowers of every hue painted the surrounding landscape, bridging our seemingly magicless world with the realm of universal intelligence, a beauty far beyond human reach, intensified by a billowing fog dusted across the tree-line. The venue, a converted barn and milking parlor, was equally as beautiful, a chic upgrade from its original intention, now studded with linen drapes, chandeliers, pillar candles, lounges made from hay bales, and expansive gardens. A converted Airstream camper turned photo-booth was one of the main attractions, nestled perfectly among vintage upholstered lounge chairs surrounding a roaring open fire, adding to the ambiance of this boho-chic affair. Picturesque beauty surrounded by the most incredible natural setting made me remember how lucky we are as New Yorkers to live so close to untouched nature.

The food, although I may be biased, was equally as stunning. An array of bright, plant-based culinary creations played in perfect harmony with the surrounding nature. A low-fuss, yet high-end application was the perfect juxtaposition to the livestock barn turned wedding venue ambiance of the property. The first course, accompanied by the playful sound of a live band, was a beautiful summer salad embellished with a rainbow of edible flowers. In addition to the plated salad, servers passed hors d’oeuvres in the likes of Tomato Tartare with Sriracha Aioli, Crispy Cauliflower atop a Buckwheat Waffle with a Smoked Bourbon Maple Syrup Syringe, Artichoke Oyster with Mushroom Ceviche and Seaweed Caviar, and Tomato Gazpacho with Mini Grilled Cheese just to name a few. For the main course, guests were allowed to choose between lobster mushroom ravioli, steak spice grilled carrot, or chick’n picatta, all equally beautiful and delicious, orchestrated perfectly with seasonal vegetables. The star of the show for me, however, was the milk and cookie bar, an ode to the old milking parlor the venue used to be, where guests were greeted with with a dozen different cookie options, as well as miniature milk bottles filled with vanilla, strawberry, and chocolate almond milk, a monogrammed souvenir that the guests could bring home with them. In addition to the milk and cookie bar, there was also a miniature hand-pie bar, as well as a donut bar, playing in harmony with the rustic tones of the event. Needless to say, the food was nearly as beautiful as the surrounding nature it was enjoyed in.

I think it’s easy to forget how close we are to our next adventure, looking to other states or countries to satisfy our exploration needs, but my short four hour drive from Brooklyn to Gilbertsville, New York reminded me that we are surrounded by unscathed beauty and natural phenomena. From mountain hikes, rafting explorations, bike trails, holistic health and yoga retreats, and hilltop castles turned hotels, we are within a days trip of some spectacular adventures, some of which are housed at Gilbertsville Farmhouse. Not only is the property used as a wedding venue, it also boasts a lakeside cabin, a number of yurt inspired ‘glamping’ tents, and goat yoga, a property built for weddings, retreats and group getaways alike. It is so refreshing to get out of the city, even if just for a day to enjoy nature and the beauty that surrounds us. If needing a moment of tranquil relaxation, I would suggest a simple road trip upstate to realign and recenter. Pack a picnic, a good book, a bathing suit, and a pair of hiking shoes, and set out to explore the beauty of nature, and if you’re up for a little ‘glamping’ checkout Gilbertsville Farmhouse to see what yurt life is all about.

Happy travels!

Payton

 

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Homecoming

Last week I brought you on a journey to Roanoke, Virginia, where the food culture is not so vegan friendly, and this week, we’re off to Spring Grove, Minnesota, a tiny Norwegian settlement in the Southeast corner of Minnesota boasting a population of 1,200 people… a modern-day village that I am proud to call my hometown. Not unlike Virginia, most restaurants in Minnesota are meat and dairy forward, and finding delicious vegan options, especially in my hometown, is nearly impossible. For the longest time, my grandparents couldn’t grasp the concept of veganism and had no idea what I ate to survive — they have since come around, and are now trying to adopt a more vegetable forward diet. Thankfully, Spring Grove is a farming community, so fresh produce is abundant in the summertime. 

In terms of food, the thing I look forward to most when visiting home is drinking a Black Cherry soda from Spring Grove Soda Pop Company — I never drink soda, but I allow myself to have one during my trips home. The company was founded in 1895 by pharmacist G.G Ristey, who served soda from a soda jerk counter that was a staple of his pharmacy. To meet customer requests of having soda that they could bring home, Ristey and his brother-in-law purchased bottling equipment and began producing soda that was sold at local venues. The company has changed owners throughout the years, but the original recipes have gone unchanged, and the company continues to produce nine, pure cane sugar, old-fashioned sodas, to an expanding market of consumers, a network spidering far outside of Spring Grove. The soda is rich, nearly syrupy in consistency, but so delicious. For me, it’s a taste of childhood. 

Outside of soda, when home, I cook many of my own meals, in part due to the lack of vegan food, but mostly because I love to create in the kitchen. Thankfully, my mom is a heath food junkie, and frequents a food coop near her office in La Crosse, Wisconsin, a beautiful 45 minute drive through the bluffs from my hometown, so she always stocks the pantry and refrigerator with beans, whole grains, and fresh fruits and vegetables before I arrive home. The sweetest and most thoughtful mom, she always requests that I send her a grocery list a few days before I fly home to insure that I have everything that I need to create in the kitchen. The food coop also has a plethora of vegan options at their cafe, so when in a bind, or when I don’t feel like cooking, my mom stocks up on cafe items as well, my favorite being a toasted almond and quinoa salad with supremed orange segments and spring peas. They also sell Dandies marshmallows, a vegan marshmallow, at the coop, so I’m able to enjoy a s’more at the fire, using Endangered Species vegan dark chocolate of course!

Happy travels! 

Payton