February 11, 2016
At Home with Friends

Pumpkin Waffles with Yoghurt & Ginger Syrup

The first time I had a pumpkin waffle was on a trip to New York, more years ago than I care to mention. I was staying in a very old hotel on the Upper East Side. The lobby was populated with long time residents who had been in the theatre and it showed. It was old, funky and totally charming.

Next door to the hotel was a restaurant called Sarabeth’s Kitchen. This was before Sarabeth sold products all over the country, before blogs, before her cookbooks, before she had multiple locations.

I had never seen a pumpkin waffle on the menu anywhere so I ordered one. It came served with a dollop of yoghurt, drizzled honey and a sprinkle of pumpkin seeds. I ordered it every day I was in New York.

It turns out that Sarabeth has a website and she posted her recipe for Pumpkin Waffles. I’ve tweaked it slightly and changed how the ingredients are put together and how it’s served. But the inspiration came from Sarabeth’s Kitchen.

I make them first thing in the morning and keep them warm in a 200 degree oven with the waffles placed on a wire rack, in a baking sheet. This allows the air to circulate and the waffles don’t get soggy.

I serve them with rich Greek yoghurt and a Ginger Syrup that I discovered.

This way, I don’t have to travel to New York for a pumpkin waffle. I just head into my kitchen and break out the waffle iron.

Serve with a dollop of yoghurt and ginger syrup.

Following instructions for your waffle iron, place a heaping spoonful of batter onto waffle iron. Bake according to manufacturer’s instructions.

I love the mixture of pumpkin pie spiced waffles with the intense heat and sweetness of the ginger syrup with just a dollop of rich Greek yoghurt.

I make them first thing in the morning and keep them warm in a 200 degree oven with the waffles placed on a wire rack, in a baking sheet.

PUMPKIN WAFFLES WITH YOGHURT AND GINGER SYRUP

EVENT: New Year’s Day Brunch

YIELDS: 4 6-Inch Waffles

Ingredients

2 cups all purpose flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/8 teaspoon grated nutmeg

1/2 teaspoon salt

6 tablespoons unsalted butter, melted

1/2 cup whole milk

1/2 cup heavy cream

1/3 cup packed canned pumpkin, unsweetened

3 large eggs

1 teaspoon vanilla extract

To serve:

Greek yoghurt

Ginger syrup or maple syrup

Equipment

Waffle iron

Directions

1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, cardamom, nutmeg and salt.

2. In a separate bowl, whisk the milk, cream, pumpkin and eggs. Stir in the melted butter.

3. Gently toss the dry inredients into the wet and cut through the flour just until combined. You don’t want this smooth. Lumpy dough is fine.

4. Heat waffle iron according to manufacturer’s instructions.

5. Allow batter to sit for 10 minutes.

6. Following instructions for your waffle iron, place a heaping spoonful of batter onto waffle iron. Bake according to manufacturer’s instructions.

7. Serve with a dollop of yoghurt and ginger syrup.

GAME PLAN: NEW YEAR’S DAY BRUNCH

January 1, 2016

12:30 P.M.

4 Weeks Before

Invite guests.
Think about menu (if it’s elaborate like mine, you will need help in the kitchen and a bartender).
Book kitchen staff and bartender now!
Make a detailed shopping list.
Buy all non-perishables including alcohol.

3 Weeks Before

Review menu and revise shopping list.
Bake and freeze:

2 Weeks Before

Confirm guest list.
Organize all dishes, serving pieces and table linens.
Prepare Homemade Granola and store in an airtight container.

1 Week Before

Finalize menu and shopping list.
Prepare glaze for Baked Ham and store in refrigerator in an airtight container.
Buy croissants. (Stale croissants are better for this recipe.)

5 Days Before

Do all grocery shopping.
Wash all the fresh fruit and vegetables.
Buy flowers.

4 Days Before

Arrange flowers.
Set table, organize all platters and bar.

2 Days Before

Roast all ingredients for Turkey Hash.

Day Before

Prepare Chana Masala and store covered in refrigerator.
Prepare Individual Baked Croissants and store unbaked in refrigerator.
Bake Ricotta, Almond, Raspberry Cake.
Prepare Turkey Hash.
Make Roasted Pepper Sauce.
Clean mushrooms and prepare all herbs for Roasted Mushrooms.
Glaze ham and store in refrigerator uncovered.
Prepare focaccia dough and leave in bowl on counter top.

New Year’s Day

Remove all frozen cakes from freezer and slice.
Bake Individual Croissants.
Warm Baked Ham.
Warm Turkey Hash.
Prepare waffle batter and make Pumpkin Waffles.
Roast Mushrooms.
Bake Blueberry Focaccia Bread.
Make Indian Spiced Potatoes.
Make Saag Paneer.
Bake Eggs with Roasted Pepper Sauce and Saffron.
Prepare Breakfast Parfait with Homemade Granola and Berries.
Have a Bloody Mary and enjoy!

February 8, 2016

New Year’s Day Brunch

I believe in setting intent for the New Year. What I intend and desire for 2016 is a year filled with surprises, sweetness, spice, abundance, warmth, comfort, love and good friends. I thought about all of these things as I tested and tasted the recipes. These thoughts were present as I arranged the orchids, chose the dishes, designed the table settings and created the menu.

Last year’s brunch was a traditional nod to the New Year’s Day parties of my childhood. This year’s menu reflects my travels, my exposure to different cultures, different cuisines and my own culinary adventures from the prior year.

I thought of my wishes for the year as I arranged the orchids, chose the dishes, designed the table settings and created the menu.

My friends and I started the New Year with a glorious feast at my house.

A problem of abundance is always welcome!

And the biggest compliment I got was to have my friends ask if I was doing New Year’s Day Brunch in 2017.

I always make sure to have a variety of sweet treats for my guests, at EVERY party!

We started at 12:30 and were still eating at 5:00 in the afternoon.

What I intend and desire for 2016 is a year filled with surprises, sweetness, spice, abundance, warmth, comfort, love and good friends.

One of my own culinary adventures last year was making a ham for Thanksgiving. I used the same recipe on a different type of ham for New Year’s Day and once again it was a huge success. Some of my friends who never eat ham, tried it at Brunch and flipped. When you look at the photos of the size of the ham when the party started and later in the day you’ll see how it disappeared. It was a different type of ham but again it was from Costco and again it was a hit.

Another idea I incorporated came directly from my foreign travels. In many parts of the world, breakfast always includes lots of savory items, not just bacon or sausage, but spicy potatoes, richly flavored vegetables and legumes. In my menu, this showed up as Indian Spiced Potatoes, Saag Paneer (spinach and cheese), Chana Masala (spicy garbanzo beans) and savory Roasted Mushrooms.

The Pumpkin Waffles are directly from Sarabeth’s Kitchen in New York, but the addition of ginger syrup is strictly my innovation. I love the mixture of pumpkin pie spiced waffles with the intense heat and sweetness of the ginger syrup with just a dollop of rich Greek yoghurt.

Since last year, when I made Shakshuka, I look for new ways of serving baked eggs. This year, they were in a spicy Roasted Pepper Saffron Sauce.

People went back to the buffet for seconds and even thirds and then requested doggy bags.

I look for new ways of serving baked eggs. This year, they were in a spicy Roasted Pepper Saffron Sauce.

Saag Paneer (spinach and cheese): I love richly flavored vegetables for brunch!

A Smoked Salmon Platter is always a great addition to any brunch menu!

A side of Greek yoghurt is great to have with several items on my Brunch menu.

Some of my friends who never eat ham, tried it at Brunch and flipped.

I found Italian jam jars at a local restaurant supply store and knew they would be perfect for the Baked Croissants with Caramelized Fruit.

My collection of copper serveware made another appearance at this Brunch party.

Of course, brunch would not be complete without something sweet. The Chocolate Chip, Banana, Cherry Cake is something I’ve been making with different variations for years. The Bourbon Banana Fruitcake is another long time favorite. These are tried and true recipes that I know freeze well.

I toyed with the idea of making blueberry muffins but opted for a Blueberry Muffin Cake. It’s even easier than individual muffins and again it freezes beautifully.

The Ricotta, Almond, Raspberry Cake is a totally gluten free pastry that’s not too sweet and enjoyed by everyone. I don’t know if it freezes because every time I’ve made it, someone stops by and it doesn’t make it to the freezer.

There were so many more things on the menu from Turkey Hash, to Smoked Salmon, to Homemade Granola Parfaits, that the only complaint my friends had was that it was almost impossible to try everything. A problem of abundance is always welcome!

People went back to the buffet for seconds and even thirds and then requested doggy bags.

And the biggest compliment I got was to have my friends ask if I was doing New Year’s Day Brunch in 2017. They wanted to be sure they were invited and wanted know if it was too early to RSVP.

I wonder is it too early to start thinking about the menu?

Of course, brunch would not be complete without something sweet.

The Ricotta, Almond, Raspberry Cake is a totally gluten free pastry that’s not too sweet and enjoyed by everyone.

I toyed with the idea of making blueberry muffins but opted for a Blueberry Muffin Cake. It’s even easier than individual muffins and again it freezes beautifully.

These are tried and true recipes that I know freeze well.

The Pumpkin Waffles are directly from Sarabeth’s Kitchen in New York, but the addition of ginger syrup is strictly my innovation.

I love the mixture of pumpkin pie spiced waffles with the intense heat and sweetness of the ginger syrup with just a dollop of rich Greek yoghurt.

February 1, 2016
At Home with Friends

1 comment

Save the Date – New Year’s Day Brunch

Paperless Post New Year’s Day Brunch Invite

January 28, 2016
At Home with Friends

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What’s On My Table: Thanksgiving

Thanksgiving is the one time of year I pull out all the sterling silver flatware, serving pieces and candlesticks, polish it up and use it. I love the rich luster of well used and well loved sterling silver. It catches the light and is especially striking when used with beautiful linens.

Sterling silver requires elbow grease to make it shine and clean up requires more attention than just tossing it in the dishwasher. But it’s so worth it! When you look at my table, the gorgeous sterling lets you know that this is an important celebration.

I used several different patterns of china to make it more interesting.

Here is a tip: If any member of your family offers to give you old tarnished silver, grab it. Buy a tub of silver polish, shine them up, and use these heirlooms at your next Thanksgiving.

My tabletop was designed a few weeks prior to the party. Only the charming, last-minute details were on my mind on Thanksgiving day.

Green cake pedestal: Mosser

Porcelain cherub bowls: Vintage German porcelain

When it comes to my tabletop design, no detail is too small.

Sterling silver serving pieces: Family heirlooms

Dinner plates: Minton bone china, Ancestral pattern

Butter dishes: Vintage Copeland Spode, Indian tree pattern

Despite their vivid colors, these plates could not upstage the dessert served on them.

Just like my mother, I made sure to have other options for non-turkey lovers.

Here is what’s on my table:

Tablecloth: Williams Sonoma

Linen napkins: Darby, Sferra

Sterling silver flatware: Gorham, Melrose pattern

Sterling silver candlesticks: Family heirlooms

Sterling silver centerpiece bowl: Family heirloom

Butter dishes: Vintage Copeland Spode, Indian tree pattern

Dinner plates: Minton bone china, Ancestral pattern

Dessert plates: Vintage Myott Staffordshire

Sterling silver salt cellars: Family heirlooms

Porcelain cherub bowls: Vintage German porcelain (eBay)

Tiny flower vases: Salviati vodka glasses (Italy)

Green cake pedestal: Mosser (available at my Amazon Affiliate Store)

Blue butterfly: Lalique (eBay, also available at my Amazon Affiliate Store)

Frogs: Neiman Marcus

Plate under cherub bowl: Vintage Upper Hanley porcelain, Pearl pattern

Tortoise edged place cards: Caspari

Sterling silver serving pieces: Family heirlooms

White candles: Colonial Candle

January 25, 2016
At Home with Friends

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How to Dress Your Tabletop

Once you’ve decided that you’re going to have a party, chosen the menu and guest list, it’s time to design the tabletop. The table design and setting is just as important as the food because it adds another element to the event and the overall experience.

I always start with one thing as my main inspiration. It can be some fabric I found at a discount store that I use for a tablecloth, some interesting dishes I won on eBay, or in the case of Thanksgiving, a ring that had belonged to my mother.

Thanksgiving was always a big event at my house, so drawing inspiration from something so personal was perfect. The colors of red, orange and golden citrine were definitely autumnal and evoked the season and the holiday.

So, the first step in dressing a table is always to allow for inspiration. You might be surprised where it comes from.

For Thanksgiving, I wanted an elegant, somewhat formal table setting.

To add to the feeling of playfulness, I mixed several different types of china and table linens.

I included whimsical things from my collection: A blue Lalique butterfly, an amethyst geode, a blood red Chinese vase and porcelain cherub bowls to hold the cranberries were all part of the mix.

This sterling silver salt cellars is a family heirloom. The perfect touch of perfection!

I always start with one thing as my main inspiration. In the case of Thanksgiving, it was a ring that had belonged to my mother.

My collection of Porcelain Cherubs adorned the table beautifully.

There was a touch of Downton Abbey in the sterling silver flatware and vintage serving pieces, salt cellars, and fine English china.

Even though I wanted it elegant, mixing different patterns of china made it more playful, visually exciting and expressed my unique style and showed off some favorite treasures, family heirlooms and flea market finds.

It’s fun to use things in unusual or unlikely ways.

Once I’ve found my inspiration, my next step is to think about the feeling I want to evoke and the overall tone of the event. Is it a big holiday, in this case Thanksgiving? Is it an outdoor barbecue or a pizza party? Am I serving champagne in crystal flutes or chili burgers? I try to have the tone match the menu and the event. I don’t ever aim for perfection.

For Thanksgiving, I wanted an elegant, somewhat formal table setting. There was a touch of Downton Abbey in the sterling silver flatware and vintage serving pieces, salt cellars, and fine English china.

I also wanted it to be fun and joyous, so I included whimsical things from my collection. A blue Lalique butterfly (available at my Amazon Affiliate Store), an amethyst geode, a blood red Chinese vase and porcelain cherub bowls to hold the cranberries were all part of the mix. To add to the feeling of playfulness, I mixed several different types of china and table linens, all going back to the original inspiration of my mother’s ring.

It’s fun to use things in unusual or unlikely ways. In this case, I used vodka shot glasses for flowers. Notice how the few flowers simply spread around add to the beauty.

After inspiration and finding the tone, think about layering the table to make it personal and unique. If you look at the photos, you can see how the table came together and all the little details.

I like to think of dressing the table in the same way I get dressed for a party. I start with inspiration, the one thing I really want to wear, maybe it’s a pair of shoes, a piece of jewelry, or a particular outfit. Then, I add from there, thinking about where I’m going and the tone of the event. And finally, I layer the outfit, adding accessories, until I have an overall picture and feeling of how I want to appear and a unique expression of me.

Do the same thing with your table and you will create a magical experience for your guests.

January 21, 2016
At Home with Friends

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Roasted Brussels Sprouts

Jazzing up brussels sprouts seems to be the current food craze which I don’t subscribe to.

Just before Thanksgiving, I had dinner at one of the hippest new restaurants in Los Angeles (don’t ask for the name) and we ordered brussels sprouts to accompany our shared ribeye steak. They arrived sauteed with truffle oil with almonds and macerated cherries. They were delicious but tasted nothing like brussels sprouts. They tasted like fruit and nuts, and some mysterious green stuff. Not great with our main course.

I like the actual taste of brussels sprouts especially when they are simply prepared and definitely not overcooked. Whenever I make these, one of my favorite things is to watch people who insisted that they don’t like brussels sprouts go for a second helping.

I just smile because I used to be one of those people. I remember the unpleasant odor they would give off when my mom boiled them. Boiling is not the best cooking method for these. The secret to brussels sprouts is cooking them in high heat which minimizes the release of sulfur compounds which create the nasty odor.

This recipe is simple and it makes a perfect side dish for Thanksgiving.

Place on a rimmed baking sheet and roast 15 minutes. Remove from oven and sprinkle with extra kosher salt.

Place in a large bowl and toss with olive oil, balsamic vinegar, salt and pepper.

Cut off the end that was attached to the stalk. Peel off any yellow leaves and cut each sprout in half.

ROASTED BRUSSELS SPROUTS

EVENT: Thanksgiving

SERVES: 6-8 People

Ingredients

2 lbs fresh brussels sprouts

2 tablespoons olive oil

2 teaspoons balsamic vinegar

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground pepper

Extra salt for sprinkling on top

Equipment

Large rimmed baking sheet

Directions

1. Preheat oven to 425 degrees.

2. Cut off the end that was attached to the stalk. Peel off any yellow leaves and cut each sprout in half. If some are larger than others, cut them in quarters.

3. Place in a large bowl and toss with olive oil, balsamic vinegar, salt and pepper.

4. Place on a rimmed baking sheet and roast 15 minutes. Check at 10 minutes to be sure they aren’t burning.

5. Remove from oven and sprinkle with extra kosher salt.

6. Serve and enjoy!

P.S.: Any leftovers are great in a salad the next day.

January 18, 2016
At Home with Friends

2 comments

Ham, Gruyere & Chive Loaf

Because I tested the ham recipe before Thanksgiving, I had lots of leftover ham. I thought it was the perfect time to think about how to use leftovers. Ham muffins, ham biscuits, maybe even ham baked in a pasta timballo, so many options.

Suddenly I remembered a summer vacation many, many years ago when I had the pleasure of being a house guest in the South of France. Memories of certain foods remain quite vivid. The fabulous olives, the best ratatouille I ever tasted, the goat cheese made from the neighbor’s goat and a kind of quick bread they served with aperitifs. It was called a “cake salé” or savory cake.

One time it had olives, one time it had ham and cheese, and when I asked about the recipe, I was told that it was a way to use leftovers: cheese, herbs, ham, olives or whatever was on hand. It’s basically a savory quick bread.

It isn’t terribly moist so I suggest you use it within a few days of baking. Keep it tightly wrapped so it doesn’t dry out. You can swap the cheese for whatever hard flavorful cheese you have on hand. Swap the ham for bacon and use any fresh herbs you choose.

I especially like it served with a fig jam on the side. The sweet jam perfectly compliments the savory loaf.

Cool in pan on a wire rack for 5 minutes, then turn over onto a wire rack and cool completely.

This recipe offers a way to use leftovers: cheese, herbs, ham, olives or whatever was on hand. It’s basically a savory quick bread.

The dough will be thick. Turn the dough into the loaf pan and smooth with a small offset spatula.

HAM, GRUYERE AND CHIVE LOAF

EVENT: Thanksgiving

MAKES: One 8 X 4 1/2” Loaf

Ingredients

1 3/4 cup all purpose flour

1 tablespoon baking powder

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

3 large eggs, room temperature

1/3 cup whole milk

1/3 cup olive oil

1 1/4 cup shredded Gruyère de Comté or white cheddar cheese

2/3 cup Gruyère de Comté or white cheddar cheese cut into cubes

1/2 cup minced chives

1 1/4 cup diced cooked ham

Equipment

One 8 X 4 1/2 X 2 3/4” loaf pan, greased or sprayed with non-stick spray

A small offset spatula

Directions

Preheat the oven to 350 degrees.

2. In a large bowl, whisk together the flour, baking powder, salt and both peppers.

3. In a separate bowl, whisk together the eggs, milk and olive oil.

4. Pour the wet ingredients over the dry and fold until just combined.

5. Fold in the cheeses, ham and chives.

6. The dough will be thick. Turn the dough into the loaf pan and smooth with a small offset spatula.

7. Bake 35-45 minutes until the top is golden and a tester inserted into the center comes out clean.

8. Cool in pan on a wire rack for 5 minutes, then turn over onto a wire rack and cool completely.

9. Cool completely and slice OR well wrapped, it will keep at room temperature 2 days, or freeze for up to 1 month.

January 14, 2016
At Home with Friends

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Minerva’s Candied Yams

My mom only made these once a year at Thanksgiving. We had baked Russet potatoes and other potatoes throughout the year, but these were strictly for Thanksgiving. As much as I love these and could eat them all year, it’s nice to have something you only make once a year for a special holiday.

They are super simple and perfect. I thought about tweaking this recipe with cardamom or cinnamon or other spices, but I stuck with the original.

Yams, high quality maple syrup and sweet butter. That’s all there is to it.

Even if you grew up with marshmallow covered yam souffles, try these. Believe me, you will become a convert. They retain their yumminess and are caramelized and candied by the maple syrup. The only trick to the recipe is to keep an eye on them once you uncover the pan. Maple syrup can burn. You want candied, caramelized flavor, not burnt sugar.

Even as I write this, I’m looking forward to next Thanksgiving where they will reappear on my table.

Oh, and I forgot to mention that they can be prepared the day before and baked just before serving.

Bake covered approximately 30 minutes until heated through. Basting yams 1-2 times.

Yams, high quality maple syrup and sweet butter. That’s all there is to it.

Wash the potatoes and place them in a saucepan with water, almost covering the potatoes, and bring to a boil.

Dot with butter and drizzle with maple syrup.

Slice the peeled potatoes in thirds lengthwise and place in a baking pan.

MINERVA’S CANDIED YAMS

EVENT: Thanksgiving

SERVES: 6-8 People

Ingredients

3 medium-to-large yams

2-3 tablespoons unsalted butter, cut into cubes

3/4-1 cup good quality maple syrup

Directions

1. Wash the yams and place them in a saucepan with water, almost covering the potatoes, and bring to a boil.

2. Lower the heat to a simmer and cook until a fork goes into the potato with ease. But do not overcook: You don’t want the yams falling apart.

3. When the potatoes are done, drain in a colander and run under cold water. The skin should easily slip off.

4. Slice the peeled potatoes in thirds lengthwise and place in a baking pan. Dot with butter and drizzle with maple syrup.

5. Yams can be prepared up to this point covered with foil and refrigerated until ready to bake.

6. If you refrigerated them, bring them to room temperature before baking.

7. Preheat oven to 375 degrees.

8. Bake covered approximately 30 minutes until heated through, basting yams 1-2 times.

9. Place under boiler for 10-15 minutes to caramelize.

10. Remove pan and carefully transfer yams to serving dish. Drizzle with any syrup in the pan and enjoy.

Pumpkin Waffles with Yoghurt & Ginger Syrup

GAME PLAN: NEW YEAR’S DAY BRUNCH

January 1, 2016

12:30 P.M.

New Year’s Day Brunch

Menu

Buffet

Beverages