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Archive for Sophisticated Hipster’s Digest

How to make Breakfast at Tiffany’s Inspired Tea Cupcakes via [bittenand smitten]

Tea at Tiffany’s

 

These yummy cupcakes might have been a little too decadent for breakfast and so I decided to have Tea at Tiffany’s instead :) I’d been dreaming about making some chocolate cupcakes with this beautiful blue-coloured frosting – this is another way of giving yourself an awesome Robin-Blue treat at a fraction of the cost! You may not be able to wear it around your neck but it’ll sure make you feel like a million bucks! [I just had an idea to make a cupcake ring!! hmmm… maybe next time :) ]

I don’t know about you but I absolutely LOVE cupcakes with cream cheese frosting cos it’s a little tangy and sweet at the same time unlike buttercream that’s just WAY to sweet sometimes. Also cream cheese frosting sounds healthier than buttercream frosting. note: it only SOUNDS healthier. I had a little mishap during baking and 2 of my cupcakes ‘boiled’ over its casing but it was no biggie – the cupcake’s still goooood. These would have been quite good for a Halloween theme – give the cupcake a design and maybe fill the spillage with RED icing – a bleeding cupcake. Well that’s for another time :)

Let’s see how these little gems are made:

Chocolate Soy Cupcakes with Robin Blue Cream Cheese Frosting

Equipment
Mixer with paddle attachment
2 large mixing bowls
2 medium bowls
Spatula
Sieve
Weighing Scale¹
Measuring Cups
Measuring Spoons
Ice Cream Scoop
Cupcake/ Souffle Cases (I used the souffle cases which won’t flatten out during baking. If these are not available use regular cupcake cases and use a muffin tray instead of a baking tray)
Baking Tray
1 large disposable piping bag
1 closed star piping tip


Ingredients

Chocolate Cupcakes
1½ cups plain flour
½ cup cocoa powder
½ tsp baking soda
A generous pinch of salt
120g unsalted butter
1⅓ cup caster sugar
1 tsp vanilla essence
1 egg (lightly beaten)
1 cup soy milk³ (You can use regular milk, but I used soy milk cos I’m lactose intolerant :) )

Robin Blue Cream Cheese Frosting
227g cream cheese (1 block of Philadelphia cream cheese – it does seem like Philadelphia’s got a monopoly in the cream cheese market)
120g unsalted butter, at room temp
3 – 3¾ cups of icing sugar (sifted)
½ tsp of lemon zest
1-2 tsp of lemon juice
1 tsp vanilla essence
7 – 8 drops of sky blue paste food colouring
Some tiny white sugar flowers (for decoration)

Makes 12 cupcakes

Method
For Chocolate Cupcakes:
1. Preheat oven to 180°C.
2. Place souffle cases on baking tray/ Line muffin tray with cupcake cases.
3. Sift plain flour, cocoa powder, baking soda and salt into a large mixing bowl. Set aside.
4. Beat butter and caster sugar in the mixer using paddle attachment until light and creamy.
5. Beat in eggs and vanilla essence until well combined.
6. Next, alternate additions of the flour mixture and milk to the butter mixture ending with the flour mixture. Gently fold in the last addition of flour mixture using a spatula.
7. Using an ice cream scoop², scoop the cupcake mixture into the souffle cases/ cases in the muffin tray. Filing only ½ the souffle cases or cupcake cases (or you might have the same ‘boiled-over’ situation that i mentioned above.
8. Bake for 25 minutes or until a skewer stuck in the cupcake comes out clean.
9. Set aside to cool and decorate as desired.

For Robin Blue Cream Cheese Frosting:
1. Beat the cream cheese and butter until well combined.
2. Add the icing sugar (add 3 cups first and taste as you go along, add more if needed) and beat until well combined. [The mixture will look slightly translucent.]
3. Add the vanilla essence, lemon zest and lemon juice (taste as you go along, add more if needed) and mix well.
4. Add the sky blue paste colouring drop by drop and mix with a spatula after each drop until desired colour is achieved.4

To Decorate:
1. Prepare piping bag by cutting off the tip of the piping bag and push the piping bag through the opening.
2. Twist the bag several times at the end of the tip to prevent frosting from oozing out of the bag when you first add it to the bag.
3. Drape the piping bag over a glass (with the piping tip inside the glass).
4. Place all the frosting in the piping bag.
5. Pipe the frosting onto the cupcake, starting from the edge of the cupcake and swirling the frosting all around to the middle of the cupcake.
6. Finish off with a sprinkling of white sugar flowers.


Note:

¹ A pastry chef once told me she measures all her ingredients on a weighing scale and I thought she was crazy. But now, I totally understand what she means – in baking you need to be absolutely precise with your measurements and a weighing scale helps you achieve that precision.
² It’s a good idea to use an ice cream scoop, so you can measure the amount of batter you use by ‘scoops’.
³ The soy milk doesn’t quite affect the taste of the cupcakes – it’s still just as moist and rich :)
4 If the frosting looks a little too fluid after mixing, place the frosting in the fridge for about 15 minutes to give it some structure.

via [bittenandsmitten]


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Electric Rolls-Royce to be unveiled via [CNNMoney.com]

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rolls-royce_102EX.top.jpg

So far, this image of a translucent “Spirit of Ecstacy” hood ornament is all that Rolls-Royce has revealed of the 102EX experimental car.

By Peter Valdes-Dapena, senior writerFebruary 21, 2011: 12:13 PM ET

Follow Peter on Twitter: @PeterDrives

NEW YORK (CNNMoney) — Rolls-Royce has always gone hand-in-hand with “green,” just not the environmental kind. But now, earth-conscious millionaires wanting to cruise in luxury may be intrigued by an all-electric Rolls-Royce Phantom to be unveiled at the Geneva Motor Show on March 1st.

So far, there are no plans to produce the 102EX, as it’s called, for consumers. This will be strictly an experimental car, Rolls-Royce said.

The car will be used to research range and performance as well as to gauge public reaction to the whole idea of an electric Rolls-Royce, the automaker said.

 

“I must be convinced that any alternative drive-train we choose for the future delivers an authentic Rolls-Royce experience,” Rolls-Royce CEO Torsten Müller-Ötvös said in an announcement. The gasoline-powered Rolls-Royce Phantom production car is an extremely large, heavy and expensive automobile. With a base price of $380,000, the standard gasoline-powered Phantom weighs a little over 5,500 pounds — almost as much as a Chevrolet Tahoe full-sized SUV — and is powered by a 453-horsepower 6.8-liter V12 engine. It gets 11 miles per gallon in city driving and about 18 on the highway, according to EPA estimates. Among the Phantom’s available options are a back seat refrigerator with a matched set of crystal tumblers and a crystal decanter. The car also comes with large silver and wood tray tables for the use of back seat passengers and silver-handled umbrellas that are stored in special drying compartments accessible as the back doors are opened. It’s not clear, yet, if the 102EX would have the full compliment of Rolls-Royce luxury accessories. Full details and specifications of the 102EX will be announced on March 1st, Rolls-Royce said. Rolls-Royce is a subsidiary of the German luxury carmaker BMW, which also owns the British compact car brand Mini. Both BMW and Mini have previously launched experimental fleets of electric cars. BMW also announced Monday that it is launching an electric car subsidiary called BMWi. The new subsidiary will launch in 2013 with two vehicles, the BMW i3, a small “city car,” and the BMW i8, a high-performance plug-in hybrid car. Both cars will have bodies made from aluminum and carbon fiber-reinforced plastic, BMW said.The automaker also set up a New York-based venture capital fund, BMW i Ventures, with an initial $100 million investment. BMW i Ventures will seek out technology partners for BMW, the automaker said.


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10 Fashion Bloggers You Should Know via [fashionbombdaily and essence.com]

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by Claire

Hey Guys!
I wrote a quick article for Essence.com on 10 Fashion Bloggers You Should Know:

Some faces may look familiar:)
I think it’s important to shine a light on those fashion bloggers who are super dope, but who may fly under the radar.
Click here to read up!

From breathtaking street shots to uniquely personal photos, these 10 bloggers are setting the Internet ablaze with their passion for fashion and all things chic.

Street Etiquette

-2
Bronx raised Travis Gumbs and Joshua Kissi are redefining urban style with their personal style blog, Street Etiquette. With a closet brimming over with oxfords, varsity jackets, and close creased pants (instead of low slung pants and white t-shirts) the clean cut pair photograph each of their looks, in vivid detail, all the while paying tribute to well-groomed style czars of the past.

They say, “We can’t help but be grateful we were raised in such a diverse city as New York.  By great chance we have this platform that gives us the opportunity to connect with millions of different individuals from all around the world. From a young male in Chicago to another young man in Amsterdam — all of these people relate to and connect on Street Etiquette.  I like to think we’re the new ambassadors of style.” streetetiquette.com


All the Pretty Birds

-2

Tamu McPherson of All the Pretty Birds shoots eye catching looks in the streets of Milan, New York, and Paris. Instead of simply snapping away, she speaks to her subjects, providing background details to accompany her stunning photographs.

The New York native currently lives in Milan, but travels the globe for freelance projects with Elle Italia, Refinery 29, Metro Newspaper, and Harper’s Bazaar.
alltheprettybirds.com

Red Carpet Fashion Awards

-2

Need to know what your favorite starlets are wearing on the red carpet? Catherine Kallon can give you the scoop on her blog, Red Carpet Fashion Awards, thanks to her photographic memory and sincere love for runway collections.

The London-born, Sierra Leonean stylista worked at an ad agency and in event management before launching her highly popular blog in 2007. Now you can find her front row at Emilio Pucci in Milan, Lanvin in Paris, and at all the top shows in New York and London.
redcarpet-fashionawards.com

Jazzi Mc G

-5

Jazzie Mc G aka the “Queen of Do it Yourself,” shows off her closet full of refashioned vintage digs mixed in with designer brands on her self-titled online journal. About starting her blog, she says, “I was definitely going through a transitional period yet brimming with creativity and spending a lot of time on the web anyway… so I thought, why not have my own little e-corner to sort it all out?” jazzimcg.com

JC Report

-5

Jason Campbell of the JC Report offers a global view on fashion news and trends. He pushes outside the Milan, Paris, New York triangle to strike out in Japan and even Brazil.

Before starting his daily fashion news journal in 2002, he worked as an account executive at In the Mix Public Relations firm, introducing fashion great Alexander McQueen to the US market. A founding member of Flavorpill.net, Jason consults for brands like Piazza Sempione and the Limited, styles Vogue regulars like Wendy Murdoch, and writes for Style.com, the New York Times Magazine, and Surface. jcreport.com

Marian Kihogo

-5

Celebrity stylist and fashion writer Marian Kihogo used to collect all her images, texts, sketches, and pictures in a scrapbook-until she left the treasured item in a closet during a move and lost it forever. She was heartbroken, but quickly took to the web to construct a virtual version of her prized book, one she hopes she’ll never lose.
She says, “The contents of my blog are things I cannot wait to share with a close friend: that product, trend, label or talent that you go to bed thinking about and is still on your mind when you wake up.”

She describes her style as, “a car crash of 70’s luxe bohemia, sharp masculine tailoring, structure, texture and rock ‘n’ roll,” and can’t wait to get her hands on a camel Max Mara coat for fall.
mariankihogo

Where Did U Get That?

-5

Brit Karen Blanchard of Where did u get that? flexes her inimitable style on her blog, incorporating crisp snapshot of her trips around the world. The edgy urbanista offers a trendy/boho take on American brands, spiced with English flair.
wheredidugetthat.com

Mop Top Maven

-5

28-year-old Nikole Crow brings to light her personal style on The Mop Top Maven, and also offers hair and beauty advice, DIY projects, cooking tutorials, self help topics, and reviews on places to eat in her hometown of Los Angeles. She explains, “My blog is definitely an extension of me.”

The jewelry designer by day loves to blog and shop in her free time, and spends weekends tutoring at-risk teenage girls.  She says, “Nature, music, and art are amongst some of my biggest influences. Certain songs or images evoke different emotions and my choice of clothing or blog topics are greatly influenced by my interpretation of these sources of inspiration.”
moptopmaven.com

His Hers Chicago

-5

Lori from LA has an enviable wardrobe full of vintage items, and photographs herself wearing them with the help of her photographer boyfriend, Michael Britton.  Her readers’ enthusiasm and feedback are constant motivations.
She explains, “After sharing my personal style through our photography, I began to receive requests from readers to share more on how I manage to easily find great pieces at amazing prices as well as how to create looks that fit their lifestyle. I decided to focus more on sharing tips that readers could use that have helped me in creating an eye that can find clothing everywhere from Goodwill to Forever 21 that look as though I spent top dollar on them.”

She turned her expert thrift shopping into a consulting business, which she does on the side while attending graduate school.
hisherschicago.com

Swagger New York

-5

Bostonian Sian Pierre Regis seizes the best in street style with an urban edge on Swagger New York. He reveals, “I started Swagger because there were no sites speaking to the true urban style I was seeing on the streets of NYC and Paris. In ‘07, there were a host to celeb-driven sites and the Sartorialist had just begun to make its mark. So I thought why not display a site that gave a platform to the young and cool ’real’ people, one that was social-networking savvy, genuine, and totally fashion forward? And it struck a nerve.”

He continues, “I love spotting and talking to young people who feel great about who they are. Swagger aims to capture these kids in their most confident moment, while wearing clothes that speak to them. And the fact that we’re getting popular among the style set by applauding a young and very diverse demo, all that support keeps me pushing.”
swaggernewyork.com



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OpuluxeLtd.com™ 2010 Luxury Holiday Gift Guide Extravaganza: Seasons Greetings to ALL of You!

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Holiday Hit List Sexy selections for the ladies

Erotic collection Cherry ring, Lydia Courteille (price on request). Alchemist, shopalchemist.com
True Religion for Women fragrance, True Religion Brand Jeans ($79). macys
Open-back knickers in Lipstick, Myla Rosalyn ($106). Journelle, journelle.com
Oscar Niemeyer earrings in 18k white gold with diamonds, H.Stern ($14,800). hstern.net
Snow leopard platform pump, Ann Taylor ($198). anntaylor.com
Statement necklace, Express ($60). express.com
iPod case in pink, Dolce & Gabbana ($525). dolcegabbana.com
Very Mix Swarovski peep-toe pump, Christian Louboutin ($3,695). christianlouboutin.com
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Treasured Tots 10 delightful playthings for kids
Emerson House, Brinca Dada ($299). FAO Schwarz, brincadada.com
Little flare table, Magis ($594). yliving.com
Eloise Suite designed by Betsey Johnson, The Plaza Hotel (starting at $995 per night). 877-418-3851
Vintage pedal plane, Restoration Hardware ($399). restorationhardware.com
Sprint baby shoes, Y-3 ($100). adidas.com
Cashmere cable-knit bear and elephant ($595 each), Ralph Lauren. Ralph Lauren Children’s Store, ralphlauren.com
Bambino Shadow Z wall art, Jennifer Mercede ($126). Three Tarts, 3tarts.com
Tee, Little Marc Jacobs ($57). marcjacobs.com
Designer LCD HDTV, Haier ($279). haier.com
Alphabet blocks, Girard ($120). MoMA Store, momastore.org
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Worldly Gentleman Sophisticated choices for any stylish man
Private jet, Avantair (price on request). avantair.com
Prince of Wales cashmere scarf, Tom Ford ($390). tomford.com
Humidor Havana, Assouline ($999). The Plaza Hotel, shopassouline.com
Sterling silver and onyx cuff links, Tous ($165). tous.com
Jules Audemars 18k white gold chronograph with sapphire caseback on handstitched brown crocodile strap, Audemars Piguet ($36,300). audemarspiguet.com
John Lennon Donation fountain pen, Montblanc ($920). montblanc.com
Whiskey Cave in monogram canvas, Louis Vuitton ($23,500). louisvuitton.com
Blue Label blended Scotch whisky, Johnnie Walker ($220 for 750ml engraved bottle). Sherry-Lehmann Wine & Spirits, johnniewalker.com
Overstitched stain-finish crocodile pilot case, Zilli ($25,100). zilli.fr
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Objects of Desire Artful gifts for those with a singular flair
Virgin vase (left), Christian Ghion ($684). Luminaire, luminaire.com. Large Fast vase, Rosenthal ($184). gretelhome.com
Évasions Joaillières collection ring, Cartier ($32,600). cartier.com
Rainbow stool, FriendsWithYou ($3,500). friendswithyou.com
Rubber crocheted bowls, Neo ($48–$89). gretelhome.com
Lotus copper candlestands, Robert Kuo ($3,750 per pair). NIBA Home, nibahome.com
Rose-gold, bronze and steel cuff, Rebecca ($445). Montica Jewelry, montica.com
Ivy Long sterling silver earrings, Tous ($209). tous.com
My Brother’s Frame, Harry Allen Design ($190). The Wolfsonian-FIU, wolfsonian.org
Mao bank, World Buyers ($40). The Wolfsonian-FIU, wolfsonian.org
Angelo vase sculpture, Jean-Marie Massaud ($2,005). Luminaire, luminaire.com
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Society Swells Dapper details for men and women alike Travel bag in alligator, Tom Ford ($28,355) Fans & Umbrella necklace, Louis Vuitton ($32,300). louisvuitton.com Tanzanite and diamond chandelier earrings, Loren Jewels ($11,185). Oxygene, Bal Harbour Shops, oxygeneboutique.com Leather shoe in Tobacco, Etiqueta Negra ($450), etiquetanegra.us Mia blue velvet handbag, Fendi ($1,050). fendi.com Magic Alhambra pavé-diamond bracelet, Van Cleef & Arpels ($40,100). vancleef- arpels.com Assorted silk ties, Façonnable ($97.50 each). faconnable.com So Pretty preserved-rose arrangement, Dried Flower Shop ($150). driedflowershop.com Silver glitter clutch with crystal bow, Jimmy Choo ($775). jimmychoo.com Garavani clutch, Valentino ($795) Red suede pump, Isabel Marant ($650). Oxygene, Bal Harbour Shops, oxygeneboutique.com MUDTRAP.COM Citizen of the World Sophisticated presents for jet-setters

Paris Shanghai necklace, Chanel ($8,300). Bal Harbour Shops, chanel.com
Dome rings, Pomellato ($7,350–$8,325). pomellato.it
The Chairman smartphone in red gold and black, Ulysse Nardin ($49,500). uncells.com
Fly in Black shoes, Original Penguin ($110). originalpenguin.com
Scorpio yellow-gold-plated watch, Seah ($2,995). Sowinski Jewelers, sowinskijewelers.com
Luggage tag, Montblanc ($100). montblanc.com
Holiday gift basket, Santa Maria Novella ($2,054). Bal Harbour Shops, lafcony.com/smn
Erine sunglasses, Chloé ($330). chloe.com
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Extra Presents… More goodies for everyone on your list!

Crocodile handbag, Tod’s ($18,500). tods.com

Elements 2 Libra bracelet, Seah ($1,995). seahwatches.com
Nightflight hold-all bag, Montblanc ($1,325). montblanc.com
Sterling round cuff links, Ralph Lauren ($495). ralphlauren.com
VSOP Hot Holiday Bottle, Rémy Martin ($50). remy.com
Crocodile iPad cover, Kelly Locke ($895). kellylocke.com
Ecuadorian wrapped cigars, La Palina ($220). lapalinacigars.com
Jingle Nail Rock Gift Set, Piggy Paint ($24.99). piggypaint.com
Suede boot, Ferragamo ($550). ferragamo.com
Co-op birthday notebook, Marc by Marc Jacobs ($29.95). barneys.com
Dita Von Teese cocktail coffret, Cointreau ($299). cointreau.com
Chocolate gift set, Max Brenner ($39). maxbrenner.com
Paper New York (Rizzoli/Universe, $19.95) by Kell Black. rizzoli.com
Wireless speakers, Zikmu ($1,600). zikmu.parrot.com
Tulle mini skirt, Ann Taylor ($98). anntaylor.com
Flaming Heart 2010, Compass Box Whisky Company ($100). compassboxwhisky.com
M9 Titanium camera, Leica ($26,500). leica.com
Eco boombox, Merkury Innovations ($19.99). merkuryinnovations.com
Hardcover People You’d Like To Know (Omnibus Press, $34.95), with photography of legendary musicians by noted photographer Herb Wise. amazon.com
Brut Fleur de Champagne with glass gift set, Perrier-Jouët ($130). perrier-jouet.com
The Modern Architecture Pop-Up Book (Universe Publishers, $45). barnesandnoble.com
Cowhide notebook, Cartier ($270). cartier.com
Sunglasses, Burberry ($200). burberry.com
Caiman alligator belt, Torino Elite ($495). lesrichards.com
Jeweled baby slipper, Libby Edelman ($19.90). hsn.com
Silver Limited Edition Bottle, Belvedere ($29.99). belvedere.com
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It’s a Gift Our favorite presents for an edgy ingénue

Marilyn Monroe portrait with ruby-red crystals on sparkling silver canvas, Bert Stern ($35,000). Keszler Gallery, keszlergallery.com
The Best of Helmut Newton: Selections from His Photographic Work by Zdenek Felix ($35). Strand, strandbooks.com
Black silk satin pointed-bra bodysuit with back-stitch detail, La Perla Jean Paul Gaultier Collection Createur ($980).
Black cadet boot, Burberry ($1,095). burberry.com
Hand-detailed medium square tray with 22k gold detail, Waylande Gregory ($295). Bergdorf Goodman, waylandegregory.com
Satin puffer jacket in Studio Gray, Ann Taylor ($198). anntaylor.com
Mis En Dior bracelet, Dior ($1,400). diorcouture.com
Malachite cuff, Jack Vartanian ($9,970). jackvartanian.com
Mink brass knuckles bag, Yves Saint Laurent ($995). ysl.com
La Marca Prosecco ($17). Chelsea Wine Country, 212-366-4904
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Cutie Beauty Gifts The season’s most elegant makeup, fragrances and beauty items
Dior Minaudiere in Pink Golds ($80). nordstrom.com

Annick Goutal 2010 Noël limited edition candle ($295). barneys.com
RéVive Limited Edition Artbox 8 ($575). reviveskincare.com
Clarisonic Sephora Holiday Set ($225). sephora.com
Dolce & Gabbana The Make Up Lip Jewels palette ($60). saksfifthavenue.com
Diptyque holiday candles in Oliban, Pine and Orange Spice ($68 each). diptyqueparis.com
Sisley Limited Edition Eau du Soir eau de parfum ($290). neimanmarcus.com
Estée Lauder Pleasures Playful Squirrel by Jay Strongwater ($275). saksfifthavenue.com
Editions de Parfums Frédéric Malle Portrait of a Lady ($280). barneys.com
La Prairie Limited Edition Precious Platinum Rare Collection ($950). saksfifthavenue.com
Kai Holiday Trio ($49). barneys.com
Kilian Limited Edition Silver Travel Set (from $155). saksfifthavenue.com
La Mer the Luxury Essentials ($395). lamer.com
Lafco Avenue Boulevard de Waterloo Chocolate Dahlia candle ($48). lafco.com
Honore des Pres Love Coco eau de parfum ($98). spacenk.com
Molton Brown A Clockwork Orange gift set ($55). moltonbrown.com
Saffron James Parfums Ipo eau de parfum ($85). saffronjames.com
Tocca Coffret Set ($42). sephora.com
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Neiman Marcus Christmas Book Fantasy Gifts 2010

by Deidre Woollard via [Luxist] It’s here! Neiman Marcus has unveiled the fantasy offerings in its always eagerly anticipated Christmas Book. This year’s offerings include a Tequila Avion private party by Colin Cowie, a Dale Chihuly pool installation, a gourd ukulele handmade by Danny Ferrington, and a limited edition Leica M9 camera. This year’s featured car is the 2011 Neiman Marcus Edition Camaro Convertible. The Christmas book began in 1926 as a 16-page booklet initially intended as a Christmas card to the store’s best customers. The 2010 Christmas Book marks the 50th anniversary of the legendary His and Hers fantasy gifts. To celebrate Neiman Marcus is selling a one-of-a-kind precious jewelry charm bracelet as one of this year’s fantasy gifts. Each charm represents a memorable His and Hers gift from years past, including an airplane, a Chinese Junk, a hot air balloon, a camel, a sarcophagus, a Buffalo calf, a windmill, an ostrich, a Shar-Pei puppy, a robot, and a vintage motorcycle. Stanley Marcus debuted the His and Hers gift in 1960 with matching Beechcraft airplanes that cost $176,000. This years His and Hers gift is the MetroShip Houseboat costing $250,000. This year is the first time customers may access the Christmas Book on Apple’s iPad via the “NM Editions” app. When in Wi-Fi hot spots, customers can place orders directly from the iPad viewer. More details in the gallery below and in the video after the jump.

Check out previous years here: 2009–highlights included an ICON A5 sport aircraft with custom trailer and sport pilot license training for two for $150,000, an Algonquin Round Table Experience with Christopher Buckley, Roz Chast, Nora Ephron, Malcolm Gladwell, Henry Louis Gates Jr., Adam Gopnik, John Lithgow, Anna Deavere Smith and George Stephanopoulos for $200,000 and the HALL Artisan Wine and Art Experience for $20,000. 2008–highlights included the entire end zone for you and your friends at a Dallas Cowboy’s game, including tailgate party with the Dallas Cowboys cheerleaders for $500,000, his-and-hers life-sized Lego sculptures by artist Nathan Sawaya for $60,000 each, your own stable of a dozen or so thoroughbreds, trained and managed by Three Chimneys Farm for $10 million and a Jack Nicklaus-designed golf course in your backyard for $1 million. 2007–highlights included a dragon topiary for $35,000, his and hers portraits done in chocolate syrup by artist Vik Muniz for $110,000, a classical music concert by the Kirov Orchestra for you and 499 friends and a two-person Neiman Marcus edition Gem Triton submarine. 2006--highlights included tickets on a Virgin Galactic charter to space, a seven-foot tall pencil skyscraper for $40,000, your own $100,000 backyard waterpark and the house of Jacques Fath Couture Archives for $3.5 million. 2005–highlights included a Moller Skycar for $3.5 million, your own classic photobooth for $20,000, a steam-style 2-6-2 locomotive, a $1.2 million jewel collection and a performance by Elton John for $1.5 million.

LUXURY GIFTS FROM THE 2010 NEIMAN MARCUS HOLIDAY CATALOG!

Posted by — THE DOKTOR via [DeckThe Holidays]

Luxury retailer Nieman Marcus is out with its 2010 holiday gift guide. The catalog, which began as a Christmas card for shoppers in 1915, showcases the latest in fashion, shoes,jewelry and luxury items. Here is a listing of the featured luxury items that appear in this years catalog.

His and Hers Metroship Luxury Houseboat

On the 50th anniversary of His and Hers gifts, it is called the ultimate romantic retreat. With a 40 foot by 12 foot open floor plan and 7 foot high ceiling. Built as a luxury loft that floats. It has all the “bells and whistles” a loving couple could want in a little retreat from everyday life. Twin 60 hp Honda outboard engines. Price: $250,000.00 

Diamond and Gold His and Hers 50th Anniversary Charm Bracelet

Crafted from one of a kind 11 marquise-cut diamonds. Certified fancy-and extremely rare-naturally colored diamonds in the collection include richly hued pink, blue, and orange diamonds. The centerpiece diamonds have micropave settings and are surrounded by 18-kt white gold. Displayed from a classic link bracelet with a diamond lobster-claw clasp. The charms commemorate His and Hers gifts over the years. Only one will be created. Price: $248,000.00 

Leica M9 Neiman Marcus Edition Camera

Limited to a worldwide edition of 50, the Leica M9 Neiman Marcus Edition is the only camera that combines the classic Leica M shooting experience with the latest digital technology. It also is the world’s only digital rangefinder camera with interchangeable lenses and a full-frame 18 megapixel sensor to capture ultrahigh resolution images. The body of the camera is covered in ostrich leather trim with a matching strap. The 2.5 inch LCD screen is protected by sapphire cover glass. It also can be personally delivered by a Leica photography expert and include a private training and orientation session. Price: $17,500.00

2011 Neiman Marcus Editin Camaro Convertible

The Chevrolet Camaro gets a luxury convertible makeover just in time for the holidays. Regular production will not even begin until 2011. Neiman Marcus exclusive edition of just 100. It has 6.2 liter V8 engine with choice of 428 hp six-speed manual or 400 hp six-speed automatic. Brembo brakes all around with Pirelli P-Zero ultrahighperformance tires, Boston Acoustics premium 7 speaker sound system. The NM edition will come also with tri-coat exterior paint in Deep Bordeaux with ghosted strips. The Pirellis are mounted on exclusive 21 inch spoke wheels with Brilliant Red detailing. Leather interior with red accents on the center console, steering wheel, and shift knob. Price: $75,000.00 

Tory Burch Family Chariot Electric Tricycle

 Handbuilt tricycle for three by Worksman Cycle. The company invented the delivery tricycle in 1898 for ice cream vendors. Features styling by Tory Burch. It has plush bucket seats with swivel armrests, seat belts, a footboard, and a retractable canopy. When you get tired of pedaling flip a switch which activates a clean-energy electric drive system. It also has turn signals and flashing LED pedals. Price: $4,500.00 

Edible Gingerbread Playhouse by Dylan’s Candy Bar

 Handcrafted from 381 pounds of gingerbread and 517 pounds of royal icing. Stands 6.6 feet high by 5.25 feet wide by 4.1 feet long. It includes giant cookies, lollipops, gummies, mints, gumdrops, and a candy-encrusted roof. There is also a lollipop tree inside. Price: $15,000.00 

Tequila Avion Private Party by Collin Cowie

 You can introduce 75 guest to the ultimate tequila-at the ultimate event, hosted in your home. A magical, memorable evening will be created just for you by celebrity planner, Colin Cowie. It also includes a gourmet culinary experience from celebrity chef Todd English. Savor signature Tequila Avion cocktails from mixologist Yusef Austin, and enjoy music from celebrity DJ Donnie d’Cruz. You also get a personal keepsake of a one-of-a-kind bottle of Tequila Avion commemorating its launch, signed by the dream team (and your guests, if you wish). Price: $125,000.00 

Dale Chihuly Pool Sculpture Installation

 Internationally renowned artist Dale Chihuly creates breathtaking designs in glass. A glass art installation measuring up to 22 feet by 12 feet-at the bottom of your swimming pool. You will work with the artist’s studio for a rare inside look at Chihuly’s creative process. Price does not include any costs related to pool design and preparation, lighting, shipping or installation. Price: $1,500,000.00

Danny Ferrington Handmade Gourd Ukulele

Since 1975, he’s been quietly handcrafting custom string instruments for legends such as George Harrison, Johnny Depp, Keith Richard’s, and Chrissie Hynde. The son of a Louisiana cabinetmaker, the music worlds premier creator of custom guitar’s and string instruments. He will create classic four-string concert ukuleles, using split gourds as the bodies. He will build each one from scratch, with hand -selected woods for acoustics and balance and rich mother-of-pearl inlays. Price: $6,000.00 

Customized Marfa, TX, Experience

 What exactly is going on in Marfa? It’s a thriving international hub for art, culture, architecture, and nature. Enjoy private tours of The Judd and Chinati foundation’s. Both were created by visionary artist Donald Judd. Explore the beauty of the high dessert mountains from a glider. Explore Big Bend National Park, also includes limited-edition boxed print series by Arber and Sons. Includes gourmet meals and luxury accommodation’s in a private home designed and decorated by Houston designer Barbara Hill. Price: starting at $9,500.00 per couple (price does not include transportation)

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From our friends at Food52.com, whose weekly recipe contests we’ve been featuring on HuffPost Food, comes this clever collection of recipes that can be whipped up in the waning days of Holiday gift-giving.

Salted Pumpkin Caramels

By cheese1227

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

Cheese1227’s caramels really evoke the essence of fall, and her approach is elegant not heavy-handed. The earthiness of pumpkin, softened with cream, permeates each chewy bite, followed by a whisper of spice, and the delicate crunch of fleur de sel is a clever detail, offsetting the sweetness of the candy. The toasted pepitas are addictive even on their own (make sure to save some for the bottom of the baking dish!); they give each of the finished caramels a beautifully lacquered, dusty green cap. – A&M

I recently made the fetching brown butter pumpkin layer cake featured on the cover of the latest issue of Fine Cooking. That batter just cried out to be sampled. It tasted as I imagined pumpkin caramels would. Seeing as serving raw cake batter is frowned upon these days, I had to come up with a safer alternative to this wonderful taste profile. – cheese1227

Makes 64, 1-inch caramels
  • 2/3 cup unsalted pepitos
  • 1 1/2 cups heavy cream
  • 2/3 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 2 cups white sugar
  • 1/2 cups light corn syrup
  • 1/3 cup good maple syrup
  • 1/4 cup of water
  • 4 tablespoons unsalted butter, cut in chunks
  • 1 teaspoon lemon juice
  • 3/4 teaspoon fleur de sel
  1. Dry toast the pepitos in a skillet until they start to pop.
  2. Line the bottom and the sides of an 8-in square glass pan with parchment. Butter the parchment on the sides of the pan. Evenly spread out the toasted pepitos on the bottom of the pan, on top of the parchment.
  3. In a saucepan, combine heavy cream, pumpkin puree and spices. Get this mixture quite warm, but not boiling. Set aside.
  4. In a second heavy bottomed pan, with sides at least 4 inches high, combine the sugar, both syrups and water. Stir until the sugars are melted, Then let it boil until it reaches 244 degrees (the soft ball point on a candy thermometer). Then very carefully add the cream and pumpkin mixture, and slowly bring this mixture to 240 degrees as registered on a on a candy thermometer. This can take awhile — like 30 minutes — but don’t leave the kitchen, watch it carefully and stir it more frequently once it hits 230 degrees to keep it from burning at the bottom of the pan.
  5. As soon as it reaches the 240, pull it off the heat and stir in the butter and lemon juice. Stir vigorously so that butter is fully incorporated.
  6. Pour the mixture into the prepared pan. Let cool 30 minutes and sprinkle the salt over the top. Let the caramels fully set (at least 2 hours) before using a hot knife to cut them into 1-inch squares and wrapping them individually in waxed paper.

Secret Cookies

By Veronica, posted about 1 year ago

Photo: Sarah Shatz

This recipe has truly been kept a “Secret” for 30 years but now is the time to release it. It was given to me by an elderly lady who had been given it by an even more elderly Swedish lady. The proviso: “After I’m ‘gone’, you may give out the recipe.” The same proviso was given to me…so, here it is. Be sure to use salted butter!

Makes About 80 cookies
  • 3/4 pounds salted butter, softened
  • 1 3/4 cup sugar
  • 2 egg yolks
  • 2 teaspoons vanilla extract
  • 3 1/2 cups flour
  • Red, green or multi-colored sugar
  1. Preheat oven to 350 degrees. In a mixer fitted with a paddle attachment, cream the butter and sugar. Add the yolks and vanilla, mixing well. Add the flour and combine thoroughly.
  2. Use mounded teaspoonfuls and make balls of dough with your hands. Place on an ungreased cookie sheet, then flatten the dough with the bottom of a patterned glass dipped in colored sugar (don’t mix the red and green!).
  3. Bake for about 10 minutes (watch carefully as they burn easily), until the cookies are lightly golden just around the edges. Let the cookies rest on the baking sheets for a minute or two and then gently transfer to baking racks to cool — they’re fragile.

Cocoa Pear Crisps

By Rivka

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

These pear crisps aren’t the most obvious “Open House Dish,” until you taste them, and then all becomes clear: you don’t want to be eating big baked dishes at an open house. You want somewhat light, intensely flavored food that can be eaten out of hand. The flavor of these delicous pears, which are seasoned with cocoa and spices, concentrates as they bake, and you end up with a chip that’s warped and brown, like a fossilized pear. Don’t bake them too long — you want crisp edges and slightly chewy centers. Then pile them into a bowl, and make sure you tell your guests they’re edible! They’ll love you forever. – A&M

I developed these pear chips for an iron chef competition a couple years back. The secret ingredient was cocoa, my fridge was near-empty save for a couple of pears, and I had an hour. I used galangal, which is a bit spicy like ginger, but also delightfully fruity. The result was unexpectedly delicious, the perfect thing to have out on a table during an open house. – Rivka

Makes about 60 crisps
  • 3 very firm pears
  • 3 tablespoons sugar
  • 3/4 teaspoons powdered galangal, optional
  • 1/4 teaspoon ground ginger (if not using galangal, increase this to 1 teaspoon)
  • 3/4 teaspoons cinnamon
  • 2 tablespoons cocoa
  1. Preheat oven to 275°F. Halve each pear and use a melon baller to scoop out the core (including the stem).
  2. Set a mandoline to the 1/8-inch setting, and slice each pear half into about 10 very thin slices. Occasionally, the 1/8-inch setting will cause the pears to mush or crumble. In this case, the 1/4-inch setting will work, though the crisps will need an extra 15 minutes or so in the oven.
  3. Mix sugar and spices in small bowl. Place pear slices on rack set over baking sheet. Alternatively, place slices on silpat-lined baking sheet. Sprinkle the tops with spiced sugar. Bake until almost dry, about 1 hour, turning the slices over and the sheets around half way through to ensure even baking. Cool on rack or sheet. Store airtight up to 2 days.

Gin Fruit

By amanda

Photo: Sarah Shatz

Most years, in early December, my mother starts making a jar of gin fruit for the holidays. Her recipe is mindlessly simple — layer your favorite dried fruits with some spices, cover with booze. Then all there is to do is wait a week. I think it’s ok to sneak a few tastes before then, don’t you? My mother pointed out that you may need to replenish the gin after a day or two, as the fruit soaks up the alcohol. And the fruit is best consumed within a few weeks, before the fruit’s sugars begin turning the booze to syrup. I’d suggest passing it alongside a cheese course, spooning it over ice cream or cake (with some of the macerating liquid!), or adding it toward the end of cooking roast pork.

Serves about 1 quart
  • 1 cup dried figs
  • 1 cup plump prunes
  • 1 cup dried apricots
  • 1/2 cup dried cherries
  • 1/2 cup raisins
  • 2 teaspoons raw sugar
  • 8 cloves
  • 8 long strips clementine peel
  • 1 cinnamon stick
  • About 375 ml gin
  1. In a large bowl, combine the dried fruit.
  2. To a lidded 1-quart glass jar, add 1/4 of the fruit. Add 1/4 of the sugar, cloves and clementine peel. Repeat 3 more times. Push the cinnamon stick into the center of the fruit. Pour over enough gin to just cover the fruit. Seal the jar with a lid. Let sit for a week before eating, replenishing the gin as needed.

Chocolate Swirl Cinnamon Marshmallows

By notlazy.rustic.

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

If you’ve never made marshmallows you should try these — we had a ball with this recipe! You pour hot sugar syrup into gelatin and then let the mixer work its magic, whipping up the marshmallow until it fluffs and gets bouncy. Once the marshmallow is shaped and set, you snip it into whatever size or shape marshmallows you want. For a child’s treat, notlazy.rustic.’s marshmallows have an adult touch — they’re scented with chocolate and cinnamon, and not too much of either. You’ll probably eat all of them plain, but you might also try dropping a few into hot chocolate. – A&M

I fell in love with making homemade marshmallows a couple years ago. It took only one batch to realize how easy they are to make and that most people are very surprised to learn marshmallows can be made at home (one of many reasons I like giving them as gifts). After finding a no-fail recipe in Gourmet, I’ve felt much more comfortable tweaking elements to create my own. These are perfect for the winter – a vanilla-infused marshmallow that’s been swirled with chocolate and sealed in a cinnamon-cocoa powder coat. For the chocolate, I like to go dark (here, I used a bar with 75% cacao to offset the sweetness of the rest of the square). – notlazy.rustic.

Serves 1 9×9 square

chocolate swirl marshmallow:

  • 2.5 ounces dark chocolate, broken into pieces
  • 1 cup water, divided
  • 3 packets (.25 ounces each) unflavored gelatin
  • 1 1/2 cup granulated sugar
  • 1 cup light corn syrup
  • 1 large pinch kosher salt
  • 1 tablespoon vanilla extract

cocoa powder-cinnamon coating:

  • 1 cup confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1 1/2 teaspoon ground cinnamon
  1. Lightly grease a 9×9-inch metal baking pan with cooking spray or oil; set aside.
  2. In mini food processor, chop chocolate 45 seconds, or until the chocolate is the size of tiny pebbles; you could also use a knife or spice grinder for this. Set aside.
  3. Place 1/2 cup water in bowl of electric mixer; sprinkle gelatin over water, distributing well. Let stand while you prepare the syrup.
  4. In medium saucepot, combine remaining water, sugar, corn syrup and salt; cook over low heat, stirring constantly, until sugar has dissolved. Increase heat to medium; bring to a boil without stirring. Add candy thermometer; cook, without stirring, but brushing down sides with a pastry brush dipped in cold water, until the mixture registers 240˚F (soft-ball stage). Let sit 1 minute.
  5. Turn electric mixer on, on low speed. Carefully pour hot sugar mixture in a stream into mixer bowl; once the mixture is incorporated, gradually increase speed to high. Beat 12-14 minutes, or until mixture is opaque and very thick. Turn mixer off. Add vanilla extract; beat 30 seconds. Add chopped chocolate and beat 15-20 seconds more, or until just melted and swirled through, but not completely combined.
  6. Immediately transfer marshmallow to the greased pan (use a greased spatula to transfer any that sticks to the bowl). Lightly wet your hands and smooth top of marshmallow. Set aside, uncovered, until firm (about 2 hours).
  7. Meanwhile, in bowl, whisk together confectioners’ sugar, cocoa powder and ground cinnamon.
  8. Using scissors dipped in confectioners’ sugar mixture, cut marshmallow into squares, tossing in powder and dusting off excess as you go. (They will be incredibly sticky, but as soon as you toss them in the sugar-cocoa powder mixture, they will be easy to package.) Package in an airtight box or plastic gift bag that is tied very well.

Oaxacan Cinnamon Chocolate Macaroons

By robinbeth, posted 9 months ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

If Laduree had a location in Mexico, this would be their signature treat. Perfectly crisp and airy, with just the right amount of lift, robinbeth’s macaroons are gently spiced with cinnamon and tinted the lightest shade of brown with just a touch of cocoa powder. The rich, sweet ganache, made of melted Mexican chocolate, butter and a dash of cream, echoes the spice of the cookies and the sugar crystals crunch pleasantly between your teeth. Intimidated by French-style macarons? This is the perfect recipe for your first attempt. – A&M

In the Mexican city of Oaxaca, almonds are ground into a rough paste with cacao, cinnamon, and sugar and hardened into thin fingers of chocolate. The distinctive mixture is used in the city’s famous mole sauces and melted into rich hot chocolate which the Oaxacans drink more regularly than coffee. The warm, spicy smell of toasted cacao, cinnamon and almonds fills the city, as crowded storefront grinders are endlessly turning and the mercado stalls are crowded with vendors selling secret family recipes. The Oaxacan trio of cinnamon, chocolate, and almonds is so lovely, that I was inspired to make macaroons with the same flavors. Put on a Lila Downs album, and enjoy these delicious cookies with a cup of Oaxacan hot chocolate or a glass of Mezcal, the region’s smoky alcohol made from roasted agave hearts.

Serves 40 1.5 inch cookies or 20 sandwiches

Macaroon Ingredients:

  • 100 grams egg whites (about 3 eggs, left at room temperature for 24 hours)
  • 50 grams granulated sugar
  • 125 grams almond flour (Bob’s Red Mill, made from ground blanched almonds)
  • 175 grams confectioners sugar
  • 2 teaspoons cinnamon
  • 3 teaspoons cocoa powder or raw cacao
  • 1 pinch salt
  • 1 pinch cream of tartar

Ganache Ingredients:

  • 150 grams Mexican chocolate (can be found in most supermarkets, gourmet shops, or ordered online)
  • 1 tablespoon unsalted butter
  • 2 tablespoons heavy cream
  1. Measure egg whites and allow to sit at room temperature for 24 hours in a covered bowl. Aging the whites helps them thin and will create a better textured macaroon.
  2. Line two cookie pans with parchment paper and trace 1.5 inch circles on the paper, keeping the circles about one inch apart. Preheat your oven to 300 F.
  3. Pulse the almond flour, confectioners sugar, cinnamon and cocoa in a food processor until it is a finely mixed powder. Sift into a large bowl.
  4. Put egg whites in stainless steel bowl and beat on low with a hand mixer until frothy. Add salt and cream of tartar, and slowly mix in the granulated sugar. Once the sugar is all incorporated, increase mixer speed to medium and beat until meringue forms stiff peaks. The meringue should look glossy and remain in place when the bowl is tipped on its side.
  5. Using a silicone spatula, fold the almond and sugar mixture into the egg whites one-third at a time. You do not have to be gentle, instead use brisk strokes to fold the mixture together completely, this will help reduce the air in the meringue and keep the macaroons from being too puffy.
  6. Spoon the mixture into a pastry bag or a ziplock. If using a ziplock, cut off a 1/4 inch tip from the corner. Pipe the mixture in a spiral to fill each 1.5 inch circle on the parchment paper. Allow the unbaked cookies to sit out for 30 minutes, until the cookies have a matte texture and are no longer sticky.
  7. Bake for 12 to 15 minutes. Allow to cool and then peel very gently off the parchment paper.
  8. Make ganache while the cookies cool. Melt chocolate in double boiler. Whisk in heavy cream and butter and stir mixture over gently boiling water until it is smooth and shiny.
  9. When the cookies and filling are cool, spread or pipe the ganache on the flat side of one macaroon and create a sandwich with a second one.
  10. Eat.

White Chocolate Snowflakes

By merrill, posted 11 months ago

Photo: Sarah Shatz

When I was young, my mother made lots of different kinds of cookies in the weeks leading up to Christmas. These “snowflakes” (which technically aren’t really cookies, but no matter) were among my favorites because they were simple enough that my sister and I could actually help my mother make them. We often filled tins with these to take to our teachers before school let out for Christmas vacation. I’ve never been a huge fan of the bland sweetness of white chocolate, but when it’s combined with something salty — like pretzels, or the salted peanuts in these snowflakes — I can be swayed. Really, these snowflakes are just Rice Krispies treats for grownups. Of course, if you don’t like white chocolate, or Rice Krispies, you can experiment with milk or dark chocolate or use different types of cereal (I think Cheerios would be pretty good). Best of all, the snowflakes take all of 15 minutes to make, leaving you with plenty of time to write cards or wrap presents or do whatever else you don’t have enough time to do.

Makes about 40 snowflakes
  • 1 pound white chocolate, chopped
  • 2 1/2 cups Rice Krispies
  • 1 cup salted roasted peanuts
  1. Melt the chocolate in a double boiler, stirring until smooth. Stir in the Rice Krispies and the peanuts, coating the dry ingredients evenly in the chocolate.
  2. Drop rounded teaspoonfuls of the mixture in little mounds onto a baking sheet lined with wax paper or parchment (no need to space them apart too much as you won’t be baking them, so they won’t spread). Refrigerate uncovered until the chocolate hardens, at least 30 minutes, before eating. Once they’ve hardened, store the snowflakes in the refrigerator in a sealed container so the chocolate doesn’t melt.

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Chewy Sugar Cookies #2

By mrslarkin, posted 8 months ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

Mrslarkin’s classic sugar cookie makes use of three sugars: granulated, light brown and turbinado. The granulated gives the cookie a foundation of sweetness, the light brown adds caramel notes and the turbinado’s in there for a little snap. They’re crisp and buttery on the edges and chewy through the center. Perfect for dunking and ice cream sandwiches, we think! Note, if baking them on a dark, non-stick baking sheet, reduce the oven temperature by 25 degrees (this is a good general rule for all baking). – A&M

One of the things I like best about this sugar cookie is that it’s not tooth-achingly sweet. It’s got a nice proportion of crunch-to-chew. And it’s so sparkly from the turbinado sugar! The inspiration behind this cookie came from the New York Times’ chocolate chip cookie recipe, printed March 1, 2000, one of the best chewy cookies I’ve ever tasted. – mrslarkin

Serves about 2 dozen
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cup all-purpose unbleached flour (I use King Arthur)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking soda
  • 1 cup turbinado, or course sugar
  1. Preheat oven to 375 degrees F. Line 2 large sheet pans with parchment paper.
  2. Cream butter and sugars for 1 minute. Scrape sides of bowl. Continue beating for another minute. Scrape bowl again.
  3. Add vanilla. Beat for 1 minute. Scrape sides of bowl.
  4. Add egg. Beat for 1 minute. Scrape sides of bowl.
  5. Add flour, salt and baking soda. Beat 1 minute. Scrape sides of bowl and beat for another minute.
  6. Place course sugar in small, shallow bowl. Using a small cookie/ice cream scoop (mine is 1 ½“ in diameter), scoop balls of dough and drop a few at a time in the course sugar and gently roll around. Place balls of dough on parchment, leaving about 1 ½“ space around each. My pans fit 12 cookies very comfortably.
  7. Do not press the balls down. This will ensure a chewy middle.
  8. Bake for 8 – 10 minutes, turning and reversing pans midway through baking. Resist the urge to bake your cookies longer, or they won’t be chewy. The tops don’t get much color, but the bottoms will be nicely golden.
  9. Place pans on cooling racks. When cool, store cookies in air-tight containers.

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Figgy Pudding Butter Cookies

By Helenthenanny, posted about 1 year ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

Like mince pies in cookie form, these delicate biscuits melt in your mouth, leaving a hit of sweet figs and a whisper of brandy on your tongue. Helenthenanny’s rich, sophisticated cookies are not only delicious to eat but also lovely to look at, drizzled as they are with a spiced brandy glaze. Make sure to squeeze as much liquid as possible from the softened figs, and do not be alarmed if the dough seems wet before you chill it — it will firm up in the fridge. – A&M

My little invention smells and tastes just like the holidays! I got this idea from the traditional ingredients in figgy pudding. These little butter cookies are studded with chunks of soft fig, orange zest, cinnamon, and nutmeg, AND they get a generous drizzle of brandy-sugar glaze. The aroma from making these delicious cookies fills your house with holiday cheer, and the buttery goodness will fill your belly too!

Serves 3 dozen small cookies

For the Cookies:

  • 1 tablespoon orange zest (from one orange)
  • 8-10 large dried Turkish or Caliymirna Figs (the light brown ones)
  • 1 teaspoon freshly ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 cup whole milk
  • 1 1/2 cup All Purpose Flour
  • 1 teaspoon kosher salt
  • 3/4 cups (or 1 1/2 sticks) unsalted butter, softened
  • 3/4 cups Confectioners sugar
  • 1 large egg

For the Brandy-Sugar Glaze:

  • 1 1/2 cup Confectioners sugar
  • 1/2 cup unsalted butter, softened
  • 2 tablespoons Brandy
  • 1/2 teaspoon Vanilla Extract
  1. Sift together flour, salt, nutmeg and cinnamon in a bowl and set it aside.
  2. Dice figs into small chunks and put them in a saucepan with the milk. Heat on low, stirring occasionally for about 15.
  3. Put 1 1/2 sicks of softened butter in the bowl of the electric mixer fitted with the paddle attachment. Mix on med-high until the butter is fluffy, about two minutes.
  4. Sift 3/4 cup of confectioners sugar into the fluffy butter and mix until smooth.
  5. Add in one egg and reduce speed to low.
  6. Add in flour mixture and mix until just combined.
  7. Strain the figs from the milk. Add them, along with the orange zest, to the dough. Fold in until the ingredients are evenly distributed. Wrap the dough in plastic and refrigerate for 2 hours.
  8. After the dough has cooled, preheat the oven to 350 degrees. On a well-floured surface, roll out the dough until it is 1/8 inch thick. Using a 2 inch round cookie cutter, cut out the cookies and place them on a parchment lined cookie sheet, spaced one inch apart. Bake for 10-12 minutes or until the edges are golden brown.
  9. While the cookies are baking, combine all the ingredients for the Brandy-Sugar Glaze in a saucepan on med-low heat, and stir often, until the sauce comes together. After the cookies have cooled, use a fork to drizzle the warm glaze on them.
  10. Please enjoy and have the happiest of holidays!

Mom’s Flapjacks

By Londonfoodieny

Photo: Melanie.Einzig

Amanda & Merrill’s Notes:

Probably not the sort of flapjacks you have in mind, these are what all granola bars aspire to be. Chewy, crispy and rich with butter, these oatmeal squares (or wedges, like ours) are made with golden syrup (the British answer to maple syrup, only milder), rolled oats, and a variety of seeds (pumpkin, sesame and sunflower). Londonfoodieny’s flapjacks couldn’t be easier to throw together (melt the butter, sugar and golden syrup, stir in the dry ingredients, spread in a pan and bake), but the rewards are great. Because of all the butter and sugar, the edges of the flapjacks crisp to a lovely golden brown, and if you cook them properly, the centers remain slightly chewy. We used a non-stick pan — otherwise, make sure to use parchment, or you’ll be scraping out the hardened sugar for days. – A&M

Serves 9-20 depending on greediness
  • 1 cup butter
  • 2/3 cups sugar
  • heaped 1/3 cups golden syrup
  • 4 1/4 cups 1 minute oats
  • 1 heaping tablespoon flour
  • 1 pinch salt
  • 2 handfuls pumpkin seeds
  • 1/4 cup sunflower seeds
  • scant 1/4 cups sesame seeds
  1. Heat the oven to 350F/180C/Gas 4. If you have a fan or convection oven reduce the temperature and cooking time but ideally turn the fan off. Line a 20 x 30 cm baking tin with greaseproof paper (parchment paper)
  2. In a large pan, heat together the butter, sugar and golden syrup over a gentle heat, stirring until the butter has melted. Tip in the flour, oats, salt and seeds and stir to combine.
  3. Tip your pan and spread evenly without pressing down too hard. Bake in the oven for roughly 20-25 minutes or until lightly golden (they will be slightly darker at the edges). Cut them, whilst still in the pan, straight from the oven and then leave to cool and set in the pan.

Ruggelach

By deensiebat, posted about 1 year ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

If you’ve ever made pizza, you can make rugelach, because all rugelach is, really, is dough rolled into a circle and spread with toppings. Pizza gets baked at this point whereas rugelach gets sliced and rolled into croissant-like shaped before going into the oven. Deensiebat’s rugelach is a cinch because you can make the soft, pliant dough in a food processor, then it’s just a matter of rolling it out, spreading it with apricot jam, walnuts and cinnamon sugar, and forming slices into crescents. The rugelach comes out tender and not too sweet, and while baking, some of the apricot juices seep out and caramelize on the parchment paper, giving the finished rugelach a candied edge. – A&M

Came from my New-York-born-but-Yiddish-inflected grandma, which I adapted.

Serves 64 small cookies

Dough:

  • 3 cups flour
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 1/2 pound cold butter, cut in Tbsp-sized cubes
  • 1 cup sour cream
  • 1 teaspoon vanilla

Filling:

  • 1 1/3 cup apricot jam
  • 1 1/3 cup chopped walnuts
  • 1/4 cup cinnamon-sugar (1/4 cup sugar + 2 tsp cinnamon)
  1. In a bowl or a food processor, mix together the flour, salt and sugar until combined. Add the butter, and pulse in the food processor or cut with a pastry cutter (or two knives) until it is reduced to bits that are about half the size of a pea. If using a food processor, dump the contents into a bowl at this point. Stir the vanilla into the sour cream. Using a spoon, and then your hands when needed, knead the sour cream and vanilla into the flour mixture until it is well incorporated, and the dough holds together when you squeeze it. Stop as soon as this is possible — do not over-mix. Shape the dough into four chubby disks, cover with plastic and allow to relax in the refrigerator for at least one hour (overnight is fine too).
  2. Preheat oven to 350 degrees.
  3. Take a disk of dough out of the refrigerator, and place on a floured countertop or pastry mat. Roll out to a 12″ circle, trimming off the ends if needed. This dough is much softer than a traditional pastry crust, so you shouldn’t need to let it warm up before rolling. Spread 1/3 cup apricot jam over the round of dough, and sprinkle with 1/3 cup nuts and 1 Tbsp cinnamon-sugar. Taking a chef’s knife or pizza cutter, divide the dough evenly into 16 wedges. Starting from the wide base of each wedge, roll towards the center to form a crescent. Place on a cookie sheet lined with parchment or silicone liner, making sure that the tip of the crescent is pinned underneath to prevent the cookie from unrolling. Bake until the filling is bubbling and the crust is just beginning to color, about 30 minutes. Remove to a rack to cool, being careful of the hot jam. Best enjoyed the day they are made (any leftovers are best kept in the freezer).

Tipsy Maple Corn

By thirschfeld

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

We were initially seduced by “tipsy” in the title, but once we tried thirschfeld’s recipe, we fell in love with much more than the Jack-Daniels-infused syrup. There are the peanuts (we used dry roasted) and the tiny dots of pancetta — neither of which stoops to merely accessorizing the corn. The nuts give the treat heft, the pancetta salt and richness. The most important step is the oven-crisping. Be careful not to burn the edges and don’t worry if the popcorn isn’t totally crisp when you take it out of the oven — it will continue to firm up as it cools. We loved this as a Halloween treat, but it would be just as delicious paired with a good movie. – A&M

Cracker Jacks were invented to be served at the 1893 Worlds Fair in Chicago. Since then there have been about as many variations as boxes sold. Not one to let that stop me I jumped right in and came up with my own version. The pancetta is key for the right salty sweet combo so make sure you add all of it. And do you see what we have to deal with around here during our photo shoots. The drive by grab and go while I am looking through the view finder. – thirschfeld

Makes 2 quarts
  • 3 1/2 tablespoons bacon grease, or non flavored vegetable oil
  • 1/2 cup popcorn kernels
  • 1/3 cup Jack Daniels
  • 1/2 cup pure maple syrup
  • 1/2 cup unsalted butter
  • fresh ground black pepper
  • 1 cup peanuts
  • 3 pieces pancetta, baked until crispy and minced
  1. Place the bacon grease in a 3 quart dutch oven with a lid. Add the kernels and place the covered pot over high heat. Once the popping begins, gently shake the pot to keep the kernels from burning. Once it is done remove the lid and set aside. Preheat the oven to 350 degrees.
  2. In another small pot add the Jack Daniels and heat it to burn off the alcohol and reduce it by half. Add the syrup and butter and heat until the butter is melted. Season with fresh ground pepper to taste.
  3. Place the popcorn, peanuts and the pancetta into a large mixing bowl. You want to sprinkle a little of the syrup over the corn a little at a time. You want to stir as you do this. Take your time otherwise the corn will saturate with syrup and collapse and just be gooey.
  4. Once it is coated put it on a sheet tray and spread it out. Then place it in the oven and back in for 20 to 40 minutes. Sometimes it takes longer to crisp that others so just check it and stir it around about every ten minutes.

Candied Ginger Sables

By food52

Photo: food52

This recipe was a finalist in one of our test rounds. The category was for “Favorite Holiday Cookie” and the recipe was created by our friend Teresa Parker. These rich little biscuits make for a festive twist on the classic French rendition of shortbread (sablé means “sandy” in French and refers to the crumbly texture). Brown sugar lends a mellow caramel quality, and we love the chewy morsels of candied ginger that creep up on you with a fiesty little kick towards the end of each bite. Teresa thought to simplify — and modernize — the original recipe for cut-out cookies, which came from Gourmet (June, 1992), by shaping the dough into a log and slicing it into neat discs. It may seem like a minor alteration, but it dramatically decreases the time from mixer to mouth!

Makes about 60 cookies
  • 1/2 pound unsalted butter, softened
  • 1/2 cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cups finely chopped candied ginger
  • Confectioners’ sugar
  1. In the bowl of a mixer fitted with a paddle attachment, cream together the butter, brown sugar and vanilla until light and fluffy. In a medium bowl, whisk the flour with the ground ginger and salt. Add these to the butter mixture and beat on low speed until the ingredients are just combined. Add the candied ginger and beat for a few more seconds to incorporate.
  2. Divide the dough in half and gently roll into two slim cylinders of about 1 1/2 inches in diameter. Wrap the cylinders tightly in plastic wrap and refrigerate for 2 hours.
  3. When you are ready to bake the cookies, preheat the oven to 350°F. At this point, if the cylinders have slumped or flattened at all, re-roll them a bit to make them perfectly round. Cut the dough into 1/4-inch slices and arrange them an inch apart on baking sheets (use parchment paper if your baking sheets are dark). Bake the cookies until they are light golden around the edges, about 15 minutes. Cool for a few minutes on the baking sheets and then transfer the cookies to a rack to cool completely. Dust lightly with confectioners’ sugar.

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Fig and Blue Cheese Savouries

By TheRunawaySpoon, posted 23 days ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests — they’re like a great cheese plate all wrapped into one crunchy little morsel. TheRunawaySpoon’s simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. A good quality fig jam is crucial here; if you can’t find it, quince or pear jam would also work well. – A&M

If you are like me, you always offer to bring something when invited to someone’s house. I mean the offer, I always love an opportunity to cook for people, but sometimes it’s hard to come up with a quick idea on the fly. And when it’s one of those roaming parties – not a seated affair – choosing a dish that doesn’t have to be kept hot or cold or require and special equipment adds to the challenge. I tend to fall back on the same recipes, but I recently wanted to add one to my repertoire – after all, it gets to be the same people at parties, right? These little Fig and Blue Cheese bites are easy but very elegant, and the surprising tart and tangy with sweet combination is a real treat. – TheRunawaySpoon

Makes about 3 dozen
  • 1 cup all-purpose flour
  • 1/2 cup butter, room temperature
  • 4 ounces blue cheese, crumbled
  • Ground black pepper
  • Fig preserves, about 3 Tablespoons
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
  3. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
  4. Using the back or a round half-teaspoon measure or your knuckle, make an indention in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indention, using your finger to push the preserves as best as possible into the indentions.
  5. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
  6. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
  7. You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

Gingered Cranberry Fig Chutney

By Oui, Chef

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

This chutney is perfect for those looking for something zippy and less sweet than a typical cranberry sauce. It combines the elements of a great chutney (mustard seeds, spices, vinegar, sugar) with other carefully selected ingredients (among them cranberries, dried figs, fresh ginger, red pepper flakes, fresh thyme and toasted hazelnuts); the result is a sophisticated, jewel-toned “cranberry sauce” with just the right ratio of sour to sweet that’s just as well-suited to roast pork or beef as it is to Thanksgiving turkey. Be careful not to cook the chutney for too long — you want it luscious and thick, not sticky. – A&M

I’ve never been much of a fan of straight-up cranberry sauce, in fact, the jellied kind makes me want to gag. I much prefer a condiment like this, that is more than just cranberries and a lot of sugar. This chutney gets it’s sweetness not just from sugar, but from raisins, some OJ and dried black mission figs. The cider vinegar and lemon juice lend a sparkling acid note, and the ginger and red pepper flakes bring heat. I finished it with some chopped, toasted hazelnuts to add an earthy crunch, and some freshly minced thyme for a hint of herbal complexity. I love the way it turned out, I’ll definitely reserve a spot for it on my Thanksgiving table.

Serves 6-8
  • 12 ounces fresh cranberries
  • 1/4 cup yellow onion, minced
  • 1 cup light brown sugar
  • 1/2 cup orange juice
  • 1/2 cup cider vinegar
  • 1/4 cup raisins
  • 1/3 cup hazelnuts, skinless, toasted and roughly chopped
  • 8 dried black mission figs, cut into eighths
  • 2 tablespoons fresh ginger, finely minced
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon yellow mustard seeds
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground cloves
  • 1 teaspoon fresh thyme, finely minced
  1. Add all the ingredients, with the exception of the chopped hazelnuts and fresh thyme, to a heavy bottomed pan and bring to a boil. Lower the heat to bring the mix to a simmer, and cook for 20-25 minutes, stirring occassionally, until the chutney thickens some. Remove from the heat, stir in the nuts and fresh thyme and let cool slightly before serving.

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Salted Almonds

By lauren, posted about 1 year ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

This is more a concept than a prototypical recipe — which is one of the reasons we like it so much. By adding a mere suspicion of sugar to her recipe for roasted salted almonds, Lauren has come up with an unusual variation on a traditional technique. Similar recipes usually call for no sugar at all, or for a larger amount of brown sugar, but this strikes a balance. The amount of sugar is just enough to soften the saltiness without actually making the nuts taste sweet. We couldn’t stop eating them, and we’re pretty sure you won’t be able to either. Try the same technique with peanuts, pecans, walnuts, hazelnuts — whatever you have on hand. – A&M

Perfect at cocktail hour, along with a stiff drink

Serves 6 to 8
  • 1 pound whole almonds, shelled
  • 4 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon sugar
  1. Preheat oven to 350 degrees F. Toss the almonds in the olive oil, salt, and sugar until well coated. Bake for ten minutes. Serve warm or at room temperature.

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Ancho Chili-Cinnamon Chocolate Bark

By wanderash, posted about 1 year ago

Photo: Sarah Shatz

Amanda & Merrill’s Notes:

Neither of us had ever made chocolate bark before we tried this recipe, and wanderash’s version happens to be a great introduction. Waves of smooth dark chocolate are spiced with smoky ancho, cinnamon, cloves and black pepper, and studded with dried cherries, cashews and pistachios. The finished product looks lovely, packs easily and takes a total of about 20 minutes to put together. We think it makes a great holiday gift. – A&M

This is a tasty treat to spice up your fiesta or light up a lucky recipients tired holiday palate. I often make this easy dessert when I have friends coming for dinner who love wine. I know that we will sit at the table well after the meal is over and continue talking and drinking for hours. I serve this on one plate and put it in the middle of the table. It is a casual dessert, so easy to make and great with a good cabernet. I first wrapped this up a few years ago while thinking of an edible present that would not be tossed aside amongst the mountains of Christmas sugar. With so many sweets out there this subtle spicy and salty chocolate makes a great gift. Use good chocolate when making this; it will make all of the difference. And of course feel free to substitute your favorite nuts and fruits.

Serves about 3 gifts
  • 1 large ancho chili
  • 1 whole star anise
  • 1/2 teaspoon black peppercorns
  • 3 cloves
  • 2″ cinnamon stick
  • 2/3 cups pistachio
  • 2/3 cups cashews, very lightly crushed
  • 12 ounces dark bittersweet chocolate, cut into small pieces
  • 1/2 cup dried cherries
  • kosher salt, or sea salt
  1. To make the spice mix, pre-heat oven to 350 degrees. Place first 5 ingredients on a baking sheet and place in oven. Toast until fragrant or about 10 min.
  2. Remove steams and majority of seeds from the anchos. Place all spices in a spice grinder or coffee grinder and pulverize. You may need to grind spices in batches.
  3. Toast the nuts by placing them on the baking sheet and put in the oven. Check after 10 minutes. When done, remove from oven and let cool.
  4. Place ¾ of the chocolate in a bowl and slowly melt the chocolate, either in the microwave checking and stirring it every 25 seconds or over a double broiler on the stovetop.
  5. When all of the chocolate is melted, take it off of the heat and add in the remaining chocolate, stir until it is completely melted.
  6. Add one to two teaspoons of the spice mix. Add one at a time and taste; add more if you want it to be spicier. I like a subtle spice flavor, it keeps those eating it wondering what the secret spice could be.
  7. Line the baking sheet with parchment paper or a silpat. Spread out the nuts and cherries, reserving a few of the nuts to decorate the top.
  8. Sprinkle salt over the nuts and cherries.
  9. Pour the chocolate onto the pan, covering the nuts and cherries in an even layer. Add remaining nuts to the top of chocolate and press them into the chocolate.
  10. Put in fridge and allow to cool for 45 min. Break into pieces and keep in a sealed container in the fridge.

Exotic and Spicy Ideas for a LAVISH Upscale Holiday Cocktail Party via [more.com]

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Sparkling cocktails, created by Kim Haasarud, Maria Hunt, and Gina Chersevani, and killer apps, created by Monica Bhide, make your holiday party elegant and effortlessly effervescent.

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Photo: Kenji Aoki

Petal Power: Hibiscus Royale

A single crimson blossom soaked in syrup gives this bubbly cocktail its drama queen status. The grace note: a lacing of elderflower liqueur.

Makes 1 drink

1 hibiscus flower in syrup (from an 8.8-ounce, 11-flower jar of Wild Hibiscus Flowers in Syrup)*

1 teaspoon hibiscus syrup

4 ounces sparkling rosé, chilled

1 tablespoon St. Germain Elderflower Liqueur

Place the hibiscus flower and syrup in a Champagne flute or tall white-wine glass. Slowly add the sparkling rosé, and top off with the elderflower liqueur.

This drink is from Kim Haasarud, author of 101 Champagne Cocktails.

*Available at wildhibiscus.com or gourmet grocery stores.

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Photo: Kenji Aoki

Spoon Fed: Mango Salsa with Calamari Rings

Asian soupspoons let your cocktail party repertoire venture beyond traditional finger foods. Here each spoon serves a mouthful of fruity salsa tweaked with jicama, cumin and cilantro and topped with sautéed calamari rings.

Makes 20 appetizers

Salsa

1 teaspoon cumin seeds

1 small ripe mango, peeled and finely diced

1 small red onion, peeled and finely diced

½ small jicama, peeled and finely diced

2 tablespoons minced cilantro, plus extra for garnish

Juice of 1 lemon

Salt

Calamari

2 tablespoons olive oil

½ pound calamari rings, about ½ inch thick

Salt and pepper

20 Asian soupspoons

1. To make the salsa: Place a small skillet over medium heat. Add the cumin. Dry-roast for about 30 seconds, shaking spice frequently until fragrant. Remove from heat immediately. Grind in a spice grinder. Combine the cumin and remaining salsa ingredients, except salt, in a bowl. Mix well. Add salt to taste. Cover, and refrigerate until ready to serve. Salsa can be prepared up to 6 hours in advance.

2. To make the calamari: Heat a large skillet over high heat. Add the oil. When it shimmers, add the calamari rings. Sauté for 1 to 2 minutes, until the calamari are just cooked through. Season to taste with salt and pepper.

3. Divide the salsa evenly among the soup­spoons. Top each with calamari. Pour any juice over the rings. Garnish with minced cilantro.

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Photo: Kenji Aoki

Leaf Bed: Endive with Citrus Salad

Each sturdy, bite-size endive leaf holds a spoonful of sliced blood orange and sliced grapefruit. Red radishes deliver crunch and a peppery tang. The salad’s fresh, bright flavors come together in a lemony dressing spiced with jalapeño and mint.

Makes 24 appetizers

1 small grapefruit

1 small blood or navel orange

2 small red radishes, trimmed and diced

1 small jalapeño pepper, seeded and minced

2 tablespoons finely chopped mint leaves

2 tablespoons lemon juice

Pinch of salt

1 tablespoon honey

24 large, sturdy endive leaves

1. Supreme the citrus: Remove the grapefruit and orange peels. With a small sharp paring knife, segment the fruit, leaving behind the inner membrane. Cut each segment into 6 pieces, and place in a bowl.

2. Add the remaining ingredients except the honey and endive. Mix well. Cover, and refrigerate for about 2 hours to allow the flavors to blend. Before serving, allow the mixture to come to room temperature. Drain off the juice. Warm the honey slightly (for a few seconds in the microwave) so that it’s runny, and stir it into the salad. Taste, and adjust the salt.

3. Arrange the endive leaves on a platter. Using a teaspoon, evenly divide the salad among the leaves. (Each leaf should get a generous teaspoonful.)

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Photo: Kenji Aoki

Fire and Ice: Berry-Chile Fizz

Jalapeño pepper muddled with mint and sugar kicks up the heat in this spicy mojito. Stir in fresh lime juice, a (very) generous shot of rum, ice and club soda, and you won’t care whether it’s hot or cold outside.

Makes 1 drink

3 fresh mint sprigs

1 slice fresh jalapeño pepper

1½ tablespoons sugar

1 lime, halved

2 ounces light rum

Club soda, chilled

Cranberries for garnish

In a pint glass, muddle 2 of the mint sprigs, the jalapeño and sugar. Squeeze both halves of the lime into the glass, leaving a slice in the mixture. Add the rum, stir, and fill with ice. Top off with the club soda, and garnish with a mint sprig and a few whole cranberries.

This is from Kara Newman, author of Spice & Ice.

101645506
Photo: Kenji Aoki

Peas O’Cake: Wonton Crunch

It doesn’t get much easier, or more delicious, than this: Mash peas with parsley, spices and ricotta, then fold into ready-made wonton wrappers. Bake. Devour.

Makes 24 appetizers

1 cup cooked peas

¼ cup ricotta cheese

1 jalapeño pepper, minced

1 tablespoon minced parsley

1 tablespoon chopped scallion

½ teaspoon minced ginger

Salt

24 wonton wrappers

1 egg white, lightly beaten

Cooking spray

1. Preheat the oven to 400°. Spray a baking sheet with cooking spray.

2. Lightly mash the peas. Add the ricotta, jalapeño, parsley, scallion and ginger, and mix well. Add salt to taste, about ¼ teaspoon.

3. Lay out the wonton wrappers on a work surface. Place 1 rounded teaspoon of the pea filling in the center of each. Lightly brush the edges of the wrappers with egg white. Fold over to form a triangle (or if using round wrappers, a half-moon). Press the edges with the tines of a fork, gently, to secure the seam so the filling does not fall out. Place the wontons in a single layer on the baking sheet. Spray them lightly with cooking spray. Bake for 3 to 4 minutes. Flip the wontons, and bake on the other side for another 3 to 4 minutes until they are crisp and golden brown.

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Photo: Kenji Aoki

Pom de Nuit: Ginger Bubbly

The earthy rhizome inspires and transforms this festive potion. A splash of pomegranate juice supplies the blush. Make it with candied ginger and ginger liqueur and top with Champagne. Drink, drink and be merry.

Makes 1 drink

1 ounce Domaine de Canton ginger liqueur

Sugar for rimming, preferably sanding sugar*

1 slice candied ginger, for garnish

1 ounce pomegranate juice

4 ounces brut Champagne or sparkling wine, chilled

Rim a Champagne flute by dipping the edge in the ginger liqueur and then in the sugar. Place a sliced coin of candied ginger at the bottom of the flute. Add the ginger liqueur and pomegranate juice to a cocktail shaker filled with ice. Shake until well chilled. Strain into the prepared flute. Top off with the Champagne or sparkling wine.

*This large-grain sugar can be found at baking-supply stores.

This is from Maria Hunt, author of The Bubbly Bar.

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Photo: Kenji Aoki

Sea Treat: Ginger and Honey Shrimp

This grilled app is easy to make, but the flavors are complex, thanks to a rich marinade of fresh ginger, chile flakes, honey, garlic and lemon.

Makes about 24 appetizers

1 tablespoon honey

1 teaspoon grated fresh ginger
½ to 1 teaspoon red chile flakes

½ tablespoon lemon juice

½ teaspoon minced garlic

1 pound large shrimp, peeled, with tails on

1 tablespoon vegetable oil

Salt and pepper

1. In a large bowl, combine the honey, ginger, chile flakes, lemon juice and garlic. Mix well. Add the shrimp; toss to coat. Cover, and refrigerate for an hour.

2. Set a grill pan over high heat. Add the oil and shrimp. Cook for 1 to 2 minutes, then flip over. It should take just another minute for the shrimp to turn pink and be fully cooked (but not overcooked). Add salt and pepper to taste.

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Photo: Kenji Aoki

Pink Shot: Roasted-Beet Soup

The hit in this soup-served-in-a-shot-glass comes from the unexpected beet, coriander and coconut milk combo. You can prepare the mix ahead of time and garnish it at the last minute with chopped chives and toasted coconut flakes.

Makes 16 shot-glass appetizers

½ teaspoon white pepper, plus more for seasoning

2 tablespoons vegetable oil

1 teaspoon salt, plus more for seasoning

1 tablespoon ground coriander

2 medium red beets, trimmed, scrubbed, peeled and halved (about 1 pound)

1½ to 2 cups chicken broth

½ cup coconut milk

Finely chopped chives or toasted unsweetened coconut flakes for garnish

1. Preheat the oven to 425°. Combine ½ teaspoon white pepper, the oil, 1 teaspoon salt and the coriander in a large bowl. Add the beets, and mix well to coat. Place the beets and marinade on a large piece of aluminum foil. Wrap tightly to keep steam from escaping.

2. Place the foil packet on a rimmed baking sheet, and bake for about 50 minutes or until the beets are soft and cooked through. Allow to cool to room temperature. Unwrap, and scrape the beets and marinade into a blender. Add the broth. Puree until smooth. Taste, and adjust seasoning with salt and pepper. Soup can be made ahead up to this point and reheated.

3. Pour into 16 small heatproof glasses. Swirl ½ tablespoon of the coconut milk into each glass. Garnish with chives, coconut flakes or both.


Meet Janet Jackson’s Arabian Knight Heartthrob…Wissam al Mana via [necolebitchie]

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Janet Jackson’s Boyfriend: “I’m Fortunate To Be Dating My Dream Woman”

by Bitchie Staff |

“I don’t date Janet Jackson. She is my girlfriend; there is a difference. She is a very special and talented woman who never ceases to amaze me” -Wissam Al Mana in VMAN

I don’t know much about Janet Jackson’s boyfriend Wissam Al Mana, but he seems like a special type of guy who’s not afraid to openly express his feelings for her. In a recent feature for Harper’s Bazaar November Issue, we find out more about the 36 year old billionaire including what he does for a living, how he likes to dress and what he considers his dream girl.

I think a man’s dream woman changes as he goes through different stages in his life. I’m fortunate to be dating my dream woman now.

Read his Harpar’s Bazaar feature below:

Career in a nutshell:
I work in a family business founded by my late father over 60 years ago. Today our group comprises over 50 companies in the Gulf region in real estate, automotive distribution, engineering and construction, retail, food services and media, and is managed by my two brothers and I. In 2004 I wanted to expand our retail division nto luxury. Today, our luxury division comprises of over 40 stores in the Gulf, representing brands such as Dolce & Gabbana, Giorgio Armani, Hermès, Balenciaga, Chloé and Roberto Cavalli. We have also developed two Saks Fifth Avenue department stores, one in Dubai and the other in Bahrain, with plans to open more.

How did you pick your career path:
I spent many years growing up in London where I developed an early love of fashion and remember applying for a job at every fashion boutique on the Kings Road. At 14 I finally found a weekend job at a multi-brand store. I really enjoyed it and began to acquire an insight into the world of retail that would prove crucial for my career.

Who is your career role model:
My father was a very humble and down to earth man, and was known for being very honest and trustworthy. He taught us many great values such as to treat our employees with dignity and respect.

What ambitions do you harbour:

I would like to get more involved in art, photography and design. I would also like to get more involved in philanthropy and maybe take some time off everything to do just that.

What do you wear to work:
I’m usually wearing a pair of jeans by Dior, PRPS or Dolce & Gabbana. An Hermès or Balenciaga hoodie, Rick Owens tank top and leather jacket with a pair of sneakers or Louboutin hi-tops. Sometimes I wear a suit – only Giorgio Armani made to measure – with an Hermès shirt, belt and shoes. When I’m in the GCC I like to wear my traditional attire; thobe and ghutra, which is so comfortable and I love the fact that it’s tailor made and you can choose between different fabrics. Besides, it’s part of my culture and heritage.

Who is your dream woman:
I think a man’s dream woman changes as he goes through different stages in his life. I’m fortunate to be dating my dream woman now.

What is your dream boy’s toy:
Ha! That’s funny because my girlfriend [singer Janet Jackson] just bought me the most amazing gift; a 1964 Lincoln Continental convertable with suicide doors… and it’s in mint condition. That’s my ultimate boy’s toy.

Is greed good:
Greed is terrible. I think we need to learn how to be content with what we have. Money doesn’t buy happiness, nor do material things.

Via BV & Rhymes With Snitch