foodiecrush issue 01c

7/30/2019 FoodieCrush Issue 01c

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DEBUTISSUE

THE ONLINE MAGAZINE THAT LOVES FOOD BLOGGERS, THEIR RECIPES & PHOTOGRAPHY

WE COOKIESfood bloggers favorite sweet treat recipes

chocolatemint trufe

cookiesP. 42

TWO PEASAND THEIR POD

CHILLING OUT aprs ski with family & friends

COMFORT FOODrecipes from around the world

GLUTEN-FREEbrunch ideas with your bffs
http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/http://foodiecrush.com/


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Food Bloggers

Favorite Holiday Memories

& traditionsIn the spirit o the holidays, we asked a group o ood bloggers toshare their avorite ood-related holiday memories with us.herestoawonderfulholidayseason!

Family+

good friends+

delicious food=

holidays toremember & cherish

I always love

the ood, but its

the people that

make the season special.

doriefromIn the Kitchen and

On the Road with Dorie

Monkey breadand mimosa

(FOR THE ADULTS, OF COURSE)

on Christmas morning.

bridget frombake at 350

Our amily has a CRAZY SCHEDULE or Christmas.

We see both sides o our amily at some point, but

my avorite part o the day is our

breakfast traditionWe load up the car, still in pajamas, and head over

to my parents best riends house to swap gits

and eat Christmas breakast with their amily. The

meal is always the same: Jill and my mom always

make their versions o breakast casserole alongwith resh ruit and some type o mun or donut.

Coee, juice, and an hour or two o laughs make it

memorable.

brandi, Bran Appetit

F NYE!

Casual, simple,

communal, with

tons o crat beers

and great riends.

M:

a good time and

candlelight!

matt from matt bites

When I think about

Thanksgiving, Iremember being

the only one of the

grandchildren that

had a job. I used

to be in charge of

lining up all the

marshmallows on

top of the sweet

potato casserole.

About half of the

marshmallowsmade it into my

mouth...thankfully

my Granny used

to buy two bags.

One for me, one for

the casserole.

jessica,

The Novice Chef

Charlie Brown

Christmas

on Christmasmorn.it s cheery, fun , light ,

everyoneknows it ,

great for all ages ,

and adds an element of

christmas cheer .

sandy from reluctantentertainer

Instead of gifts, husband& I cash in our yearsworth of pocket changefor a nice dinner & readlove letters weve writtento each other.

bev from bev cooks

WE ALWAYS LOOK FORWARD TO OUR MEXICAN FIESTA WITH

FRIENDS ON CHRISTMAS EVE! ENCHILADAS, HOMEMADE

CHURROS, MULLED WINE AND LOTS OF LAUGHTER.

~ beckyfromthe vintage mixer

COMPILED BY

HEIDI LARSENFOODIECRUSH

JACLYN FISHMANFOOD + WORDS

MARIA LICHTYTWO PEAS AND THEIR POD

DESIGNED BY

DESSI PRICESNACKTHYME
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FavoriteHoliday

Memories

I LOVE 2 RUN INTHANKSGIVING

10K RUN & MAKEHOT CHOCOLATE

& HOMEMADEPANCAKES4THE KIDS.

THEN WE LAYAROUND & WATCH

THE MACYSDAY PARADE.

alison fromingredients, Inc.

SPENDING CHRISTMAS EVE WITH ALL

OF MY COUSINS. WE HAVE A HUGEFEAST BUT DONT EAT UNTIL CLOSE

TO MIDNIGHT, AND STAY UP FORHOURS TALKING!

jessica from how sweet it is

ilookforward

to my dads

Charlie BrownChristmas

tree,Cinnamonrolls,

orangesandaspeCial

letterfrom

mydadinmystoCking,

andBakingoBsCene

amounts ofCookies.

maria fromtwo peas and

their pod

I love to experiment with new blends of herbs and spices and give them

away to my neighbors and friends instead of cookies or baked goods!kalyn from kalyns kitchen

We make a east on Christmas eve, cocktails orthe amily and then we play games and watch

Its a Wonderful Life.Every year.mike from verses rom my kitchen

BAKING MY

GRAMMASHEIRLOOM

SUGAR COOKIES.

CRISP, BUTTERY,

ALWAYS WITH

KITSCHY SPARKLING

RAINBOW SUGAR

THEY TASTE LIKE

CHRISTMAS TO ME.

shauna frompiece o cake

Id have to say my favorite holiday memory

was when my Mom would bake cookies and

let us decorate them for Santa! I have to

admit, though, a good chunk of those cookies

never made it to Santas plate! Im sure my

Mom gured that with four kids.

amy singleton, The Nifty Foodie

My amily isRussian, so wecelebrate NewYears big: wehave a New YearsTree much likea ChristmasTree, exchangepresents, dressup, and spenda lot o time

cooking. AterI let home orcollege. Thisyear, or therst time in along time, wellbe celebratingNew Years withmy entire amilyincluding mygrandather,who is going to

be fying in romMoscow.

kasey fromturntable kitchen

A favorite holiday

tradition since

childhood, has

been to make

Gooey Butter Cake

for Christmas

Morning Breakfast.cheryl from tidymom

CE. WereItalian & have

always done 7 f. Wevemodernizedmany dishesover the years,but still do it!

michelle frombrown eyed baker
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et/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.tidymom.net/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.browneyedbaker.com/http://www.tidymom.net/http://www.turntablekitchen.com/http://www.theniftyfoodie.com/food/http://shaunasever.com/bloghttp://versesfrommykitchen.blogspot.com/http://www.kalynskitchen.com/http://www.twopeasandtheirpod.com/http://www.howsweeteats.com/http://www.ingredientsinc.net/


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contents

foodiecrush.com 76 foodiecrush.com

Hey!Im__________andImthevoiceandphotosotheoodblogSteamyKitchen.Youcan

alsofndme_________withoodonTVtwiceamonthorcheckoutmy_____________cookbook!

IlovebloggingbecauseIgettotellmyansaboutmyloveo_____________whichgivesme

inner___________.WhenImnotbloggingortesting_______Asian-inspiredrecipeswithmy

__________,youcannormallyfndmespendingtheday__________. Myavoriteingredientstouse

inmycookingare_________and___________withatoucho__________. Itputsmeinthemoodto

_________and_________.OneaternoonasIwastakingpicturesomyavorite___________,

I__________oughtthesunlighttoavoidoverexposing the____________.Ithinkthistipiscrucial

tous_________bloggers,aswestriveorperectioninour________work.YouwonderwhyIhave

somany______Twitterollowers?Illtellyouthe________secret.Youmustalways,andImean

ALWAYS_________.Whenwritingmyrecipes,Iusuallywearareallycute__________,because

asaoodcolumnist,itreallyhelpsmakemyoodtaste______.Dontlaugh,its________andtrue.As

youmayknow,Inowowna______________ newhouseanda________pond.Dontbeworried.

Theonlythingweveoundinthepondsoarwasa____________. Seriously,we_________when

wesawit!Alongwithraising_______chickens,Im_________workingwithmy________designer

onredesigningour________kitchen.Itsgoingtobeso________whenitsdone.Iyoure

wantingtobecomea_________bloggerand_________needingadvice,Ihave some:

rememberto_________tothosearoundyou,_________sweet

nothingseverydayand___________everychanceyouget.

Youllbesuretogeta_________,like,bigtime.

Mad crushWe gave funny-girl, food blogger BEV WEI DNE R

the assignment to put her wit to the test and ask some of

our favorite food bloggers to ll in the blanks

for the rest of their story.

byBEV WEIDNER of BEV COOKS .comphotos by HEIDI LARSEN

STEAMYKITCHEN.com

crushing on


COMFORT FOOD FAVORITESfrom around the world

Crostatadi

Fichi

FROMTHEKITCHENSOF

BELLALIMENTO

SIPS AND SPOONFULS

LA FUJI MAMA


recipes and p hotography by JACLYN FISHMANFOOD PLUS WORDS .com

Hearfelt gifts from the kitchen are as easy as 1-2-3

with D.I.Y. recipes that keep on giving.

WITH LOVEFrom Scratch

FIVE-MINUTE HOMEMADE HOLIDAY GIFTS

greatGIFT

ideas

Malted PeppermintHot ChocolateYield:four16-ouncepintjars;

each pintyields4cupsof cocoa

Thisrecipecaneasilybedoubledorhalved,dependingontheamount

ofgiftsyouplanonmaking!

2 cupsunsweetenedcocoa powder

3 cupsnonfat dry milkpowder

1 teaspoonskosher salt

1 cupspeppermint sugar

(recipe below)

1cup maltedmilkpowder

forthePeppermint Sugar

Place3 cupspeppermint hard candiesin

thebowl oa ood processor.

Pulseuntil fnely ground.

fortheMalted Peppermint

Hot Chocolate

1. Combinethecocoa powder,nonat dry

milk powder and salt in thebowlo aood

processor.Pulseuntilthoroughly mixed.

2. Clean and thoroughly dry our pint-sized

glassjars.Layer thecocoamixture,pepper-

mint sugar and malted milk powder

in alternating layersuntil rom the

top othejar .

3. Sealthejarstightly,and decoratewitha

ribbon and atag with serving instructions.

ServingInstructions

1. Empty contentsojar into asmall

saucepan.Add our cupsomilk or

water,and whisk to combine.2.Set thesaucepan over medium heat

and cook untilwarm and creamy.

3.Servewith apeppermint stick and

marshmallows.

FORTHECAROL-ER

MADE byJACLYN

sharing


featuring RELUCTANT ENTERTAINER .comby HEIDI LARSEN photography bySANDY COUGHLIN

CONNECTIONthe Breakfast What motivatedyouto start your blog, The Reluc-tant Entertainer,andenter the worldof blogging?

Istarted blogging about entertaining when Irealized

what alost art it was.Why werepeople so hesitant to

inviteothersinto their homes? Wheredid weget the

ideathat things had to look perfect? How did welose

thevision ofwhat truehospitality is?

Howwouldyoudescribe Reluctant Entertainer?

My blog isabout entertaining,hospitality,gardening

and fooditsalifestyleblog. But most importantly,I

really want to help women realizehow easy entertain-

ing can be,and therewards that comefrom opening

up our homes.

What fuelsyour passionfor food+ entertaining?

People.Food isthe conduit to connection.Every time

weservegood food and haveguestsover something

amazing happens.

Who showsup at your Christmasbreakfast table?

Itsmainly afamily aair:my husband Pauland our

childrenElliot who isaway at college,Garrett who is

asenior in highschool,and Abby who isa highschool

freshman.Thelast few yearsmy dad and hiswifehave

joined us,too.ChristmasDay is our most low-key day

and Iloveit. Inever takeomy slippersand some-

timesIm stillin my jammies.

What inspiredyour holiday breakfast menu?

Ilove breakfast casserolesbecauseyoucan make

them oneor two daysahead oftime.When youwake

up in themorning thework hasbeen done for you.

Allyou need isahot oven,afew willing handsto get

it to thetable, and hungry peoplegathered around to

enjoy thedeliciousnessof it.I loveeasy.

What isa family traditionat your breakfast?

Weopen giftsrst and then diveinto breakfast at

about 10a.m.Last year wesat around thetablewi th

my dad for what seemed likehourssharing stories

about hislife,hunting and horses.At onepoint we

wereall laughing so hard wewerecrying.Even Iheard

storiesIhad never heard before.That wasspecial.

BloggerSAND Y C OUGH LIN shares the secrets to a successful

and stress-freeChristmas breakfast

Theholidaysarethe posterchildof hypedupentertaining, creating abevy ofoverproduced,

overpriced and time-consuming fets.This holiday season,blogger Sandy Coughlin of

RELUCTANTENTERTAINER wantshostsand hostessesto connect withtheir guestswith

amorecasualand attainablestyleof entertaining.Sheshares her tipson how to simplify your

Christmasmorning routineso youllhavemoretimeto enjoy boththe feast and thefestivities.

easy entertaining


featuringTURNTABLE KITCHEN .comby HEIDI LARSEN photography byKASEY FLEISHER HICKEY

From the stovetop to the soundtrack, create a melodious dining

experince with the music and food matchmaking of bloggers

KASE Y A ND MAT THEW HICK EY

HARMONYDinner In Perfect

din & spin


AL LthatSPARKLESCHAMPAGNE

Our favorite way to get a

party started?

Pop a cork and let the

good times ow.

Champagne, cava, prosseco

any way you pour it,

nothing beats a bottle

of bubbly when you want to

create a festive atmosphere.

When the partys over,

these champagne-inspired

fnds will help you sparkle

every day of the week.

BUBBLY

BLING

1

3

2

4 5

6

87 9

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futes. Verveutes,$13, Crate & Barrel,crateandbarrel.com 6 ThinkPink Handmade in the UK,these pink chocolate trueseature Marcde Champagne centersandcome packagedin a charming pink box. CharbonneletWalkerMarc

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Thissweet,sparkling spritz. Sula ChampagneSugarEau deParume,$32, Sula Beauty,sulabeauty.com9 BestDressed ThisLittle White Dressisthe perectrock orcocktailsorweddings. RiviniLola dress,rivini.com orretailers

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foodiecrush.com

pg.42 pg.62

pg.94pg.82

pg.116pg.104


A PROPERPARTY

photography byDAVID NEWKIRK

featuringMODERN MANNERED .com

Drinks? Check. Food? Check. Dcor? Check.

The ladies ofMODE RN M ANNER ED demonstrate the etiquette

of entertaining by throwing a New Years Eve party.

byTESSA WOOLF

foodiecrush.com 8382 foodiecrush.com82 FOODIECRUSH.C OM

all in

LA FAMILIAfeaturingMUY BUENO COOKBOOK .wordpress.com

by HEIDI LARSEN

photography by JEAN INE TH URSTO N

and LEAH AUDRAE

This mother-daughter trio cooks up Christmas meals and

memories with recipes spanning three generations

Yvettte

Vangie

Veronica

abuelita

chocolate

foodiecrush.com 4342 foodiecrush.com42 FOODIECRUSH.COM

Seasons TreatingsWho doesnt love cookies? Toss in a touch of holiday spiritand you have a recipe for merry eatings

from some of the webs sweetest food bloggers.

guest edited by

MARIA LICHTYof TWO PEAS AND THEIR POD .com

opening photography by

HEIDI LARSEN

YUM

othing showcases the

holidaysmorethan home-

madecookies.Its the

season when even non-

bakersbreak out their mixers,

warm up their baking sheets

and sweetly perfumetheir

kitchenswithsmellsofsugar

and vanilla.Withso many

variationscrunchy or gooey,

nutty or chocolatey,ginger-

avored or gluten-freeits

hard to choose.Whichis why

weasked our favoritecookie

queen,Maria Lichtyof

TwoPeasandTheir

Pod,to lend us ahelpful

baking hand (recipe p.59.)


photography by TERI LYN FISHER

food styling by JENNY PARK

featuring SPOON FORK BACONdotCOM

APRS EATS

62 FOODIECRUSH.COM

photography byBRITT CHUDLEIGH food & prop styling by HEIDI LARSEN

featuringCOOKIN CANUCK .com & MOUNTAIN MAMA COOKS .com

Following a day on the slopes,

cozy up to friends, fondue, and a roaring

re for a heart-warming afternoon

ULLEDS

PICEDAP

PLECID

ER

HOTBUTTERED

RUM

byHEIDI LARSEN


Tis Taco time

photography b y TERI LYN FISHERfood styling by JENNY PARK

featuring SPOON FORK BACON .com

FOODIECRUSH.COM 117

The recipefor a festive

and fuss-free

fet amongfriends?

An easyMexican-

inspired

menu of tacos,tostadas, and

margaritas

recipes by SPOON FORK BACON


brunchLAD IES WHO

featuringWITH S TYLE AND GRACE .com

by TESSA WOOLF photography and styling b yLISA THIELE

With Style

& Grace

blogger

LIS A T HIE LE

hosts a

gluten-free

mid-morning

meal for

her BFFs

FEATURES


6/132

4 foodiecrush.com

contributors

Tessa Woolf

is a writer, editor, andsometimes stylist

living in Salt Lake

City, Utah. She is the

editor o Salt Lake/

Park City Bride &

Groom Magazine, and

a writer or Park City

Magazine and blogs

at XOXOReese. When

not researching the

latest bridal ashion

trends or interview-

ing Parkites, she loves

to hit the ski slopes

or hop on a plane or

sunnier destinations.

She recently discov-

ered a passion or

baking and has since

developed an amo-

rous relationship with

her Cuisinart mixer.

Champagne, popcorn,

and Manchego cheese

always top her gro-

cery list.

Maria Lichty

is a recipe developer,reelance writer and

cookie connoisseur

and is one-hal o the

cooking blog Two

Peas and Their Pod

with her husband

Josh. Hailing originally

rom Illinois, Maria

now lives in Salt Lake

City and recently quit

her day job as a health

educator to ocus ex-

clusively on blogging

and nuzzling with the

new pea in their pod,

baby boy Caleb who

was born in Septem-

ber o 2011. When not

creating new cookie

or vegetarian recipes,

Maria enjoys exercis-

ing, playing with her

boys and cheering

loudly during NCAA

basketball playo

games.

Welcome to FoodieCrush.Ever since the 4th grade when I won a blue ribbon or my

oh-so-dazzling recipe or Snickerdoodles, Ive been hooked on

cooking. As I grew older, my oodie passions grew to include

recipe lurking and combing through cookbooks and ood

magazines or inspiration.

Then came the web. All o that inspiration was now just a

ew clicks away, updated daily with new and inventive ways to

answer basic questionshow to make a sure-re pie crustor

showcase creative twists on old avoritesgrilled macaroni and

cheese sandwiches anyone?

Thats why I ell in love with ood blogs and the talented

creators behind them. Their recipes, stories and photography

all combine to create a virtual buet o recipes or millions o

online viewers. And I am hooked.

My inatuation inspired me to create FoodieCrush, to cel-

ebrate avorite ood bloggerssome well-known and some new

acestheir savvy creations and inspiring ways.

Do you have a special ood blog crush? Id love to hear about

it, so shoot me an e-mail, post on acebook or send me a tweet.

Thanks or checking out the debut issue, now dig in and enjoy.

xoxo,

Heidi Larsen, F OU NDER
http://www.foodiecrush.com/http://www.xoxoreese.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/mailto:[email protected]://www.facebook.com/pages/FoodieCrush-Magazine/155421251188843?ref=tshttp://www.twitter.com/#!/foodiecrushhttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.foodiecrush.com/abouthttp://www.twitter.com/#!/foodiecrushhttps://www.facebook.com/pages/FoodieCrush-Magazine/155421251188843?ref=tsmailto:[email protected]://www.twopeasandtheirpod.com/http://www.xoxoreese.com/http://www.twopeasandtheirpod.com/http://www.twopeasandtheirpod.com/http://www.xoxoreese.com/http://www.xoxoreese.com/http://www.foodiecrush.com/


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foodiecrush.com

Dessi Price

is a graphic designerby day, and sometimes

into the night, and

is new to the world

o ood blogging as

the creator oSnack

Thyme. Originally rom

a small town in Bulgaria

near the Greek border,

Dessi creates Medi-

terranean and Balkan

dishes but also enjoys

exploring new horizons

and searching or new

favors. I theres one

thing shes obsessed

with it would be Gypsy

peppers (a.k.a. sweet

Italian Peppers), which

were a staple when she

was growing up. Dessi

displays her graphic

design skills in our

Food Bloggers Favorite

Holiday Memories and

Traditions article, ound

on the rst and last

pages o the magazine.

Britt Chudleigh

is an artist and photog-rapher with a sincere

love or the moments

she documents, the

art she creates and the

people she meets. Ater

studying Drawing &

Painting at the Univer-

sity o Utah, she worked

in various artistic elds

beore photography

ound her nearly 10

years ollowing her

education. In 2008

she started Chudleigh

Weddings and hasnt

looked back, spending

the past three years

proessionally docu-

menting weddings and

other subjects she loves

including ood. Britt

recently moved rom

Park City down the

canyon to Salt Lake

City with her husband

and two toe-headed

children.

David Newkirk

is a native o Oregonwho moved to Utah to

pursue a love o skiing

and conquer its great

outdoors. As a student

o modern design, he

is constantly driven

to build and create

new things including a

concrete countertop

business and urni-

ture studio as well as

remodeling homes.

These days youll nd

him behind the lens

o his camera, pho-

tographing interiors,

people, weddings and

everything in between.

When not spending his

weekends capturing the

special day or brides

and grooms, David can

be ound mountain bik-

ing the Shoreline Trail

or carving turns in the

resh Utah powder.

Jaclyn Fishman

is a writer, baker, pho-tographer and per-

petual daydreamer who

eels most at home in

her Orlando, Florida

kitchen...as long as shes

not doing the dishes!

She has a degree in

Creative Writing and

is currently studying

Baking & Pastry at Le

Cordon Bleu and blogs

at Food + Words. She

adores dark chocolate

and sea saltpreerably

when theyre togeth-

era good Riesling

and all things lemony.

Jaclyn lives with her

newlywed husband and

two mischievous dogs

in a house that doesnt

have a dishwasher.

Bev Weidner

is an actress, singer,avid blog commenter

and the voice and

picture taker behind

the blog Bev Cooks.

She ocuses more on

creating savories rather

than sweets, and just

recently blogged her

rst post baking recipe.

While creating witty

questions or stories

like Mad Crush, page 6,

Bev oten nds hersel

giggling incessantly at

her computer as her

dog stares at her in

wonder. She obsesses

over tacos, pizza,

mushrooms and wine,

not necessarily in that

order. Bev lives in Kasas

City with her husband

and dog, and no longer

eats cereal or dinner.

PRIVACY POLICY AND DISCLAIMER All content copyright (c) FoodieCrush unless otherwise specied. All rights reserved. No part o this publication may be reproducedin any orm without express written permission rom the publisher. The opinions expressed by our contributors are their own and do not necessarily represent the o thepublisher. We have sought to ensure accuracy and completeness o our content wherever possible, but neither FoodieCrush nor the publisher assumes responsibility orclaims or recipes submitted or reprinted by our contributors, errors, inaccuracies, omissions, or other inconsistencies, including those related to quotations. Neither FoodeCrush nor the publisher is responsible or any statements, claims or representations made by contributiors, advertisers, or others, nor is FoodieCrush or the publisherresponsible or anyones reliance on the content herein.
http://www.foodiecrush.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.davidnewkirk.com/bloghttp://www.foodpluswords.com/http://www.foodpluswords.com/http://www.foodpluswords.com/http://www.bevcooks.com/http://www.davidnewkirk.com/bloghttp://www.foodpluswords.com/http://www.bevcooks.com/http://www.bevcooks.com/http://www.foodpluswords.com/http://www.davidnewkirk.com/bloghttp://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.chudleighweddings.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.snackthyme.com/http://www.foodiecrush.com/


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6 foodiecrush.com

Mad crushWe gave funny-girl, food bloggerBEV WEIDNER

the assignment to put her wit to the test and ask some of

our favorite food bloggers to ll in the blanksfor the rest of their story.

byBEV WEIDNER of BEV COOKS .comphotos by HEIDI LARSEN

crushing on
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foodiecrush.com

Hey!Im__________andImthevoiceandphotosotheoodblogSteamyKitchen.Youcan

alsofndme_________withoodonTVtwiceamonthorcheckoutmy_____________cookbook!

IlovebloggingbecauseIgettotellmyansaboutmyloveo_____________whichgivesme

inner___________.WhenImnotbloggingortesting_______Asian-inspiredrecipeswithmy

__________,youcannormallyfndmespendingtheday__________. Myavoriteingredientstouse

inmycookingare_________and___________withatoucho__________. Itputsmeinthemoodto

_________and_________.OneaternoonasIwastakingpicturesomyavorite___________,

I__________oughtthesunlighttoavoidoverexposing the____________.Ithinkthistipiscrucial

tous_________bloggers,aswestriveorperectioninour________work.YouwonderwhyIhave

somany______Twitterollowers?Illtellyouthe________secret.Youmustalways,andImean

ALWAYS_________.Whenwritingmyrecipes,Iusuallywearareallycute__________,because

asaoodcolumnist,itreallyhelpsmakemyoodtaste______.Dontlaugh,its________andtrue.As

youmayknow,Inowowna______________ newhouseanda________pond.Dontbeworried.

Theonlythingweveoundinthepondsoarwasa____________. Seriously,we_________when

wesawit!Alongwithraising_______chickens,Im_________workingwithmy________designer

onredesigningour________kitchen.Itsgoingtobeso________whenitsdone.Iyoure

wantingtobecomea_________bloggerand_________needingadvice,Ihave some:

rememberto_________tothosearoundyou,_________sweet

nothingseverydayand___________everychanceyouget.

Youllbesuretogeta_________,like,bigtime.

S

TEAMYKITCHEN.com
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8 foodiecrush.com

Hithere!

Im_____

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crushing on
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Hey!I'm___________andmyblogisYesIWantCake.Andye

dowantthe___________cake.Like,______________slicesoit.Itrea

my______________toblogbecauseitmakesmeeellikeabig_______.Wh

notbloggingorsmoochingonthe__________omybaby,youllusuallyfnd

spendingtheday___________atmycomputer. Imabitoahealthnut,som

avoriteingredientstouseinmycookingare________and___________.

Ithelpskeepsmy_________stay_________.OneaternoonasIwastakingpictureso

my______,I_____________usedmy____________toaddsomeflllight.Itsmy________

secretandoneImhappytosharewith_______bloggersbecauseweallstriveor

perectioninourphotos.Andthentheresmy______daughter.Itfllsmewitha_________

asI______atheralldaylong.Itscute,though,causeI_______loveher.Whenblogging,

Iusuallywearareallycute______,sowhenItypeoutthe________recipes,ithelpscalm

myinner___________.Don'tlaugh,it'smystyle.ThissummerI

cut______ inchesomyhairo.Ieellike_______________.My

___________blogollowersarethebestbecausetheyvealways

supportedmeandmy____________.Iyou'rewantingtobecome

a__________bloggerandneedingadvice,Ihavesomeoryou:

alwaysrememberto__________thosearoundyou,____________

everydayand_____________everychanceyouget.

YESIWANTCAKE.com
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WWW.F OODIECRUSH.COM

OODBLOGG

ERINTERVIEW

howcasingthewebsbig

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ndup-and-comingsta

NSPIRINoodp

hotograph

romthebestoftheblog

ECIPER

OUND-UP
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foodiecrush.com 1

curated by TESSA WOOLF ofXOXO RESSE .com

photography by HEIDI LARSEN

covetingOur fondness for winters seasonal offerings has taken a leap

beyond the grocery section to these food-inspired kitchen goods,

accessories and beauty products. Check out what were crushing on now.

LOVELYTHINGS WECANT STOP
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12 foodiecrush.com

ALLthat SPARKLESCHAMPAGNE

Our favorite way to get aparty started?

Pop a cork and let the

good times ow.

Champagne, cava, prosseco

any way you pour it,

nothing beats a bottle

of bubbly when you want to

create a festive atmosphere.When the partys over,

these champagne-inspired

nds will help you sparkle

every day of the week.

BUBBLYBLING

Marquis de laTour Brut

sparkling wine,$11, wine.com;

Crate & Barrel Edgeutes, $13 each,

crateandbarrel.com

coveting
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1

3

2

4 5

6

87 9

1 Step Out Hit the party circuit or the dance oor in these glimmering heels. Jimmy Choo champagne glitter shoes, $695, nor-dstrom.com 2 Eyes Have It This sheer, easy-to-wear powder shadow adds just a hint o glint to eyelids. Bobbi Brown ShimmerWash Eyeshadow in Champagne, $20, Nordstrom, nordstrom.com 3 Clink Clink This estive gold-tone chain says it all. KateSpade New York Cheers Necklace, $78, Zappos Couture, couture.zappos.com 4 Luxe Life Add a dose o glamour to yourhome decor with a plush pillow in champagne quilted velvet. Arteriors Priscilla round pillow, $175, Interior HomeScapes,interiorhomescapes.com 5 Raise a Glass Drinking bubbly is all the more delightul when sipped rom these slender modern

utes. Verve utes, $13, Crate & Barrel, crateandbarrel.com 6 Think Pink Handmade in the UK, these pink chocolate trueseature Marc de Champagne centers and come packaged in a charming pink box. Charbonnel et Walker Marc

de Champagne Trues, $24, Saks Fith Avenue, saksthave.com 7 Arm Candy The Swarovski crystals on these Lucitebracelets remind us o tiny champagne bubbles. Alexis Bittar Dune Dust hinge bracelet in taupe, $395, ylang23.com8 Nose Knows Sulas six signature scents can be worn alone or layered to create your own personal blend, Our avorite?

This sweet, sparkling spritz. Sula Champagne Sugar Eau de Parume, $32, Sula Beauty, sulabeauty.com9 Best Dressed This Little White Dress is the perect rock or cocktails or weddings. Rivini Lola dress, rivini.com or retailers
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We have a confession:

were a little obsessed with

chocolate. In fact, you

might call us chocoholics.

Bitter or sweet, milk

or dark, avored or

straight upwe dontdiscriminate, we

gleefully devour it all.

When we need a x, these

sweet treats help

satisfy our cravings.

COCOA LOCOCHOCOLATE

Artisan Du ChocolatTonka Milk,

Mole Chili Dark,Lumi Milk, Cafe Latte Milk,

and Gianduja chocolatebars, $5 each,

artisanduchocolat.com

MOCHA

FIX

coveting
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1

2

5

6

7

3 4

1 Delicious Read Indulge in this cocoa cookbook eaturing 70-plus recipes or decadent cakes, soues, cookies, ice cream,and candy. Luscious Chocolate Desserts by Lori Longbotham, $20, Amazon, amazon.com 2 Top Tips Get a glam mani

with this dark espresso-brown polish with a hint o golden shimmer. Zoya Kalista nail polish, $8, Zoya, zoya.com3 Sweet Dreams Drit away all snuggled up in this graphic bedding rom the DwellStudio archives made o super sot cotton.DwellStudio Silhouete Cocoa Duvet Set, $150, dwellstudio.com 4 Light My Fire Thanks to an intoxicating blend o cocoa,cinnamon, nutmeg, almond, and vanilla, this rich candle smells delicious enough to eat. Pacica Mexican Cocoa soy candle,

$22, Whole Foods, wholeoods.com or store locations 5 With This Ring A modern twist on the traditional diamond ring:chocolate diamonds and organic hammered 14K recycled gold bands with a matte nish. Chocolate diamond stacking

rings, $825 per band, Wedzu, wedzu.com 6 Take Note Send greetingsor swap secret amily recipeson these elegantnote cards and chocolate-brown-lined envelopes. Crane & Co. correspondence cards with monogram, $2 per card,

craneandco.com 7 In the BagStash the essentials--lipstick, cell phone, breath mints, cab are--in this mini glazed leatherMorning Ater Clutch. Rebecca Minkof Mini MAC clutch in Chocolate, $195 nordstrom.com
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16 foodiecrush.com

PASSION FRU ITPOMEGRANATE

Whether savoring it alone or

adding it to dishes,

we cant get enough of the alluringpomegranate. Sinfully delicious,

a symbol of abundance,

fertility, and good luck, and

chock full of healthy benets to boot--

whats not to love?

Pomegranatesare packed

with antioxidants andphytochemicals with

health benets rangingrom anti-aging to

health health.

PLUSH

PINK

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9 Spoon-fulls Top your morning pancakes or toast with these blended ruit jams, and add new avor to chickenor pork dishes with this tart and tangy chutney. Stonewall Kitchen cranberry pomegranate chutney, blueberrypomegranate jam and peach pomegranate jam, $6.50 and $8, stonewallkitchen.com 2 Helping Hand Soothe and

soten hands post-dish duty with this creamy ormula eaturing natural pomegranate, white tea, cranberry, andchamomile. Archipelago pomegranate hand cream, $29, Luxury Parlor, luxuryparlor.com 3 The Write Stuff Jot downmemories o estive dinners and ood travels in this ruby red leather journal lled with 192 gilt-edge pages. Crane & Co.bonded leather writing journal, $20, craneandco.com 4 Lip Service Treat lips to a cocktail o antioxidants and SPF 15with this exoliating,moisturizing gloss with a whisper-pink hue. Murad Energizing Pomegranate Lip Protector, $17,murad.com5 Cover Up Keep spills and splatters of your threads with this unky cotton-canvas apron eaturing a bold

pomegranate pattern. Barbara Shaw Pomegrante Apron, $29, barbarashawgits.com 6 Lux Wash You wont nd harshdetergents in this wash, just moisturizing essential oils brings balance to busy lives. Weleda Pomgegranate Creamy BodyWash, $18, Weleda.com7 Gentle Cycle We love this lightly scented wash or hoisery, cashmere, linens, and, ahem, lingerie.

Tocca Touch Laundry Delicate in Pomegranate Tiare Flower Fine Fabric Wash , $15, tocca.com

1

2 3

4 5 7

6
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18 foodiecrush.com

recipes and photography by JACLYN FISHMANFOOD PLUS WORDS .com

Hearfelt gifts from the kitchen are as easy as 1-2-3

with D.I.Y. recipes that keep on giving.

WITH LOVEFrom Scratch

FIVE-MINUTE HOMEMADE HOLIDAY GIFTS

greatGIFT

ideas

MADE byJACLYN

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foodiecrush.com 1

Malted Peppermint

Hot ChocolateYield: four 16-ounce pint jars;each pint yields 4 cups of cocoa

This recipe can easily be doubledor halved, depending on the amount

of gifts you plan on making!

2 cups unsweetened cocoa powder

3 cups nonat dry milk powder

1 teaspoons kosher salt

1 cups peppermint sugar

(recipe below)

1 cup malted milk powder

for the Peppermint Sugar

Place 3 cups peppermint hard candies in

the bowl o a ood processor.

Pulse until nely ground.

for the Malted Peppermint

Hot Chocolate

1. Combine the cocoa powder, nonat dry

milk powder and salt in the bowl o a ood

processor. Pulse until thoroughly mixed.

2. Clean and thoroughly dry our pint-sized

glass jars. Layer the cocoa mixture, pepper-

mint sugar and malted milk powder

in alternating layers until rom the

top o the jar.

3. Seal the jars tightly, and decorate with a

ribbon and a tag with serving instructions.

Serving Instructions

1. Empty contents o jar into a small

saucepan. Add our cups o milk or

water, and whisk to combine.

2. Set the saucepan over medium heat

and cook until warm and creamy.

3. Serve with a peppermint stick and

marshmallows.

FORTHECAROL-ER


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20 foodiecrush.com

WWhether its bringing homemade

chicken soup to a riend with a cold,

or hosting Thanksgiving dinner,

nothing makes git givers happier thansharing ood they love with

the people they care about most.

I youve ever received a homemade git,

you know how wonderul that eeling is;

knowing that time, love and energy

went into the culling and creating o

something delicious especially or you.

By creating baking mixes or ingredients or

loved ones to use at their leisure,

especially those that require little tono cooking, creates a domino efect

o merrymaking with more time

or spending with riends and amily.

These hand-crated, edible gits take

mere minutes to put together,

and are guaranteed to impress.

Cinnamon-Spiced Ground CoffeeYield: 16 ounces coffee; portion into 4 or 8-ounce jars

Personalize your avor to yourrecipients

personality with avors like cinnamon, ginger,

nutmeg, cocoa, or ground orange peel.

1 pound good-quality dark roast whole coee beans

2 teaspoons ground cinnamon

1. Combine the whole cofee beans and ground cinnamon in a

cofee grinder. You may have to work in batches, depending on

the size o your grinder.

2. Grind the cofee and cinnamon to a medium-size grind.

3. Portion into jars, and decorate with a ribbon.

4. Attach the ollowing serving directions to the jar:

For the perect brew, use 6 ounces o ltered cold water or

every 2 tablespoons o cofee.

FORTHEEARLYRISER

NO TIME TO GET CRAFTY? DELEGATE WITH GIFT TAGS TO GO

MODERN

DAILYSIPSTUDIOS

PersonalizedLetterpress

Git TagsSet of 100, $133

CRAFTY

LNZART

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Set of 12, $8

TRADITIONAL

TATTEREDNOTIONS

CustomizedPersonalized

ChandelierGit Tags

Set of 20, $32

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foodiecrush.com 2

Winter Panettone MixYield: one quart-sizes jar; jar yields one standard-size loaf

This simple panettone is spicy and delicious,

and makes for a great French toast.

In a quart-sized glass jar, layer

the ollowing amounts o

ingredients:

1 3/4 cups all-purpose four

cup granulated sugar

tablespoon active dry

yeast

tablespoon ground

cinnamon

cup dried cranberries

cup golden raisins

cup raisins

cup slivered almonds

1. Seal jar and decorate with

ribbon and a tag with the ol-

lowing baking directions:

2. Empty panettone mix into a

large bowl.

3. In a small saucepan, com-

bine 1 cup whole milk, 1 stick

unsalted butter, cup honey,

and the zest o one orange.

Place the saucepan over me-

dium heat, stir to combine and

heat to 120 degrees F.

4. When the mixture reaches

120 degrees F, remove rom

heat and stir into panettone mix.

5. Mix in two eggs and 2

teaspoons pure vanilla extract

until combined. Place a tea

towel over the bowl and allow

to sit at room temperature or

about 1 hour, or until the dough

has doubled in size. Butter a

standard-sized loa pan and

place the dough in the pan.

6. Cover the pan with a tea

towel and allow the dough to

rise or 1 hour.

7.Bake at 350 degrees F or

50-55 minutes. Cool com-

pletely in the loa pan beore

slicing and serving.

Vanilla Bean LiqueurYield: fve 8-ounce bottles

This vanilla bean liqueur couldnt be simpler to make.

Perfect to add to your weekend brunch coffee

or vodka martini for a festive holiday cocktail.

8 whole vanilla beans, split

lengthwise

30 ounces (about 5 cups)

good-quality vodka

1 cups simple syrup,

cooled (recipe below)

for the simple syrup

combine 3/4 cup water and 3/4

cup granulated sugar in a

small saucepan.

1. Place over medium-high

heat, and cook until sugar is

dissolved, stirring occasionally.

Once the sugar has melted

and the syrup is smooth, re-

move rom the heat and allow

to cool to room temperature.

2. For the Vanilla Bean Liqueur

In a large glass jar (I used a 2

quart jar) with a tight-tting

lid, combine the split vanilla

beans, vodka and simple syrup

3. Place the lid on the jar and

shake to combine.

4. Store the jar in a cool, dark

place or 2 weeks, giving the

jar a gentle shake every day

or so.

5. Ater two weeks, portion

the liqueur into 8-ounce

bottles. Slip one or two o the

split vanilla beans into the jars

The vanilla liqueur will keep

or up to a year, i stored at

room temperature and sealed

tightly.

FORTHEENTERTAINER FORTHECE

LEBRATOR


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22 foodiecrush.com

featuringTURNTABLE KITCHEN .comby HEIDI LARSEN photography byKASEY FLEISHER HICKEY

From the stovetop to the soundtrack, create a melodious dining

experince with the music and food matchmaking of bloggers

KASEY AND MAT T HEW HICKEY

HARMONYDinner In Perfect

din & spin
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24 foodiecrush.com

Sunchoke Soup with Caramelized Onionsadapted fromSassy Radish serves 4 as a starter, 2 as a meal

1 pounds o sunchokes

extra virgin olive oil

2 cloves o garlic, minced

1 teaspoon o resh lemon zest

(plus more, to taste)

4 cups o vegetable stock

1 teaspoons o resh thyme leaves,

nely chopped

kosher salt and reshly-grated pepper,

to taste

grated Parmigiano-Reggiano

large vidalia onion, sliced into inch

rings

1. Peel and roughly chop the sunchokes, plac-

ing them in a bowl o cold water while you

prep the other ingredients.

2. Add about 3 tablespoons o olive oil to

a large soup pot. Heat the oil over medium

heat and add the garlic and thyme. Cook or a

minute or two.

3. Next, drain the sunchokes and add them to

the pot along with the salt, pepper, vegetable

stock, and another tablespoon o olive oil.

Bring the ingredients to a boil and then lower

the heat to a simmer, cover the pot and cook

or approximately 45 minutes an hour (until

the sunchokes are very tender).

4. While the soup cooks, prepare your cara-

melized onions: Heat 2 tablespoons o olive oil

in a medium saucepan over medium heat. Add

onions and cook or about 10 minutes, stirring

so onions dont get too brown. Lower the

heat, cover the saucepan and continue cook-

ing the onions or another 25-30 minutes,

occasionally stirring. Uncover the pan and

raise the heat in the last 5-10 minutes o

cooking. The onions should give o a heavenly,

sweet aroma. Season them with salt

and pepper.

5. Use an immersion blender to puree the

soup until it is velvety smooth. Stir in the

lemon zest and season with more salt and

pepper, as needed. To serve, ladle the soup

into bowls, drizzle with olive oil, and top with

a spoonul o caramelized onions and a resh

grating o Parmigiano-Reggiano. Grate a little

more lemon zest over individual bowls.

KASEYCOOKS

In the world

o ood blogs, there

are plenty that highlight

a plethora o delicious

pairingsthink briecheese topped with

gs and served with

a sparkling wine,

or maple donuts

topped with bacon

and served with

a side o napkins.

But ew come

across with as original

a spin as the ood

and music blogTurntable

Kitchen.

Originated in their

San Francisco kitchen,

Kasey and

Matthew Hickey

have ingeniously

married their two

passionscooking and

spinning tunesto

provide their riends

and loyal ans with

melodious dining

experiences.

I

din & spin
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foodiecrush.com 2

MUSICAL PAIRING

Washed Out sWithin and Without

On Within and Without, or example, the tracks Far Away and Within And Without

have ar more in common with The Cures early-80s output (especially side-2 o Wish)

than they do with anything by Neon Indian, Memory Tapes or Toro y Moi.

Similarly, the track Amor Fati although very much a chillwave track nonetheless calls

to mind classic New Order. And the hauntingly lovely piano-spined melody on A Dedication is

only nudged in the direction o shimmery nostalgia with that sparse electronic rhythm and some

echo-y ambiance. Unsurprisingly, the most hypnotic, shimmery synth-based track is

You And I which was also released a long time ago or the Adult Swim singles project.

MATTHEWSPINS

Why did you decide to start your blog

and enter the world o blogging?

Kasey: I started blogging back in 2007 as a way

to get back into writing and to chronicle my newly-

discovered love o cooking at home. At rst I blogged

very sporadically.Then, I met Matt. He really encour-

aged me to take it more seriously and introduced me

to his masssive record collection, which is when I had

the idea o pairing the music we listened to while we

cooked with the recipes I was writing about. Fastor-

ward to November 2010: we rebranded our eorts into

a resh new site: Turntable Kitchen.

How do you match up music with recipes?

Matthew: There are many ways to nd a good mu-

sical pairing. Sometimes a recipe just reminds me o

a certain mood, memory or situation and then I look

or albums that also call to mind the same things.

Or sometimes the pairings can be more literal and Ill

write out a list o adjectives that describe the recipe

and then nd an album that ts that same list o de-

scriptions. Ultimately, the idea is to create a cohesive

pairing where the ood elevates the music and vice

versa or a more memorable experience.
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26 foodiecrush.com

Simple Whole Trout with Green Garlic,Lemon and Pea Tendrils

serves 2

2 whole trout, cleaned and de-boned

o one green garlic bulb + stem

4 sprigs o resh thyme

1 whole organic lemon

bunch o pea tendrils

kosher salt

sea salt and reshly ground pepper

1 tablespoon o butter

olive oil

1. Rub the trout with a generous amount o

kosher salt and pepper both inside and out.

Thinly slice the green garlic bulb and about a

tablespoons-worth o the green garlic stem.

2. Slice the lemon in hal and then cut our

slices rom one hal (set the rest aside).

3. Fill each sh cavity with two lemon slices,

two sprigs o thyme and hal o the green

garlic.

4. Melt the butter in a large, non-stick skillet

over medium-high heat. Once its melted, add

the sh, whole, into the skillet, gently placing it

on one side. Cook or several minutes on one

side (make sure to crisp up that skin nicely)

beore using a pair o tongs to careully

fip it to its other side. Continue cooking or

several minutes. You may need to fip the sh

again to make sure the inside is completely

cooked (it should not be transparent and

should fake easily with a ork).

5. Remove the sh rom the skillet and keep

warm on a plate.

6. Heat a tablespoon or so o olive oil in a large

skillet. Toss in the pea tendrils (cutting o the

tougher stems). Season with sea salt, pepper

and a teaspoon o reshly-grated lemon zest

(rom the lemon you used earlier).

7. Saute briefy beore evenly dividing between

two plates.

8. Chop the head and tail o o the trout

beore placing it on top o the sauteed pea

sprouts. Season to taste.

KASEYCOOKS

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MUSICAL PAIRING

Port O Br i en sThreadbare

Like the Whole Trout recipe (let), it is clear that there is an honesty and

warmth in Port OBriens music that is a result o their backgrounds.

Specically, the heart o Port OBrien is a duo consisting o

Van Pierszalowski and Cambria Goodwin. Pierszalowski spends

summers working on his athers commercial shing boat and

Goodwin works at a bakery at a Larsen Bay cannery working alongside

50% o the Port OBrien rhythm section (Caleb Nichols).

Threadbare is one o the best and most underrated albums rom 2010.

MATTHEWSPINS

Do you have any tips on how the home cook can

hone their tune skills?

Matthew: There are no hard and ast rules. Generally,

its good to consider the musical tastes o your guests

and save more challenging music or riends who enjoy

that type o stu. I youre in doubt, you can almost never

go wrong with some old soul records.

What inspired you to ofer monthly mixtapes avail-

able on your site?

Matthew: Ive been making mixtapes in one orm or

another beore I even had a CD player. When I was pretty

young, Id use cassettes to tape songs on the radio that I

wanted to hear and I loved listening to those tapes. Later

on in high school, beore CD burners were common

pieces o computer equipment, I went with some riends

to a computer expo and spent $300 on a CD burner. My

goal wasnt to pirate albums rom the Internet, but just to

be able to make mixtapes or riends. Just about anyone

Ive ever called a riend has probably received a mixtape

rom me at some point. So it was natural that Id eventu-

ally start making mixtapes or the site.

Do you two ever switch places with Kasey choosing

the music and Matt cooking the ood?

Kasey: We switched places when Matt made his Pap-

pardelle with Bison Ragu, which I paired with the Subma-

rines. Weve only done it once, but we never say never,

so I could see it happening again.
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Balsamic Strawberry Shortcakesadapted fromFlour serves 4

For the shortcakes

1 cups o all-purpose four

cup o sugar

1 tablespoon o large grain sugar

(Demerara or Turbinado)

1 teaspoon o baking powder

1 teaspoon o kosher salt3/4 o a stick o unsalted butter,

cut into small cubes

2 large eggs

cup o heavy whipping cream

For the strawberries

1 pints o strawberries, thinly sliced

lengthwise

2 teaspoons o balsamic vinegar

2 teaspoons o reshly grated lemon

zest

3 tablespoons o sugar

For the whipped cream3/4 cup o heavy whipping cream

1 tablespoon o sugar

1 teaspoon o vanilla extract

1. Preheat the oven to 350 degrees F.

Make the shortcakes: combine the four,

cup o sugar, baking powder and salt in a

bowl. Add the butter and cut it into the four

using a pastry cutter until the smallest pieces

o the mixture are no larger than a pea.

2. Whisk together one egg and the heavy

cream. Add it to the dry mixture and stir

the dough with a ork until it just comes

together.

3. Transer the dough to a well-foured sur-

ace and press it down with your ngers until

its about 1 inch thick. Use a 3 inch biscuit

cutter to cut out 4 circles. Place them on an

ungreased cookie sheet, a ew inches apart.

4. Whisk the other egg in a small bowl

and brush the tops o the biscuits with it.

Sprinkle with the large grain sugar.

5. Bake the biscuits or about 30 45

minutes (until the tops are golden). Remove

rom the oven and cool until warm.

6. While the biscuits are baking, combine

the strawberries with the vinegar, sugar and

lemon zest, and allow them to sit on the

counter or 20-30 minutes.

7. Make the whipped cream: pour the cream

into a large bowl, add the sugar and vanilla

extract. Use a hand blender with a whisk at-

tachment to whisk on high speed or a min-

ute or two until the cream holds sot peaks.

8. To assemble the shortcakes, slice the

biscuits in hal, then evenly divide the straw-

berries between the our bottom halves o

the biscuits. Next, drop a generous dollop

o whipped cream over the berries, and

place the biscuit halves on top. Serve with

additional whipped cream and macerated

strawberries on the side (and a glass o port,

i you wish).

KASEYCOOKS

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MUSICAL PAIRING

Dav id Bowie sHunky Dory

Released in 1971, Hunky Dory stands as one o David Bowies most straight-orward

pop albums, and it perectly documents a period o stylistic transition or Bowie.

His previous albums, including The Man Who Sold The World, where more metal-

tinged, and this album, more pop and olk inspired, clearly paved the way or his

uture albums especiallyZiggy Stardust. Hell, Lie on Mars? almost sounds like

it was intended as a preview orZiggy Stardust which ollowed a year later. And

Bowie approaches these stylistic changes with total condence and swagger in ull

celebration mode. And i the man was eeling a little celebratory here, hes classy

about it, openly paying tribute to his infuences on tracks like Song or Bob Dylan,

Andy Warhol, and Queen Bitch (a Velvet Underground tribute).

MATTHEWSPINS

What inspired you to create the Turntable Kitchen Pairings Box?

We wanted to give people an opportunity to take the concept o ood and music pairing

and make it a really un and accessible experience that they could share with their riends

and loved ones. From the cooking perspective, I nd that a big barrier to cooking is having

a stocked pantry. I thought, what i we gave people the nudge to try new recipes and also

introduced them to some new spices or grains, to make it easier or them to try to new

things? From the music perspective, we wanted to introduce people to new music and also

give them something that we think is really special: a collectible, physical 7 vinyl record.

Go old-school with a

special delivery at yourdoor each month with

theTURNTABLE

KITCHEN

PAIRINGBOX

WHAT YOULL GET

A limited-edition,

hand-numbered 7-inch

vinyl single featuring

a pair of tracks by one

of Turntable Kitchensfavorite musical artists

Three original,

seasonal-themed

recipes developedby Kasey with one or

two dried ingredients

plus a spice, four,

grain, or bean

A downloadable

Turntable Kitchen-

curated digital

mixtape specially

curated for the

included recipes

FOR MORE INFORMATION,

VISIT

WWW.TURNTABLEKITCHEN.

COM

greatGIFT
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featuringRELUCTANT ENTERTAINER .comby HEIDI LARSEN photography bySANDY COUGHLIN

CONNECTIONthe Breakfast

BloggerSANDY COUGHLIN shares the secrets to a successfuland stress-freeChristmas breakfast

easy entertaining
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What motivated you to start your blog, The Reluc-

tant Entertainer, and enter the world of blogging?

I started blogging about entertaining when I realized

what a lost art it was. Why were people so hesitant to

invite others into their homes? Where did we get the

idea that things had to look perect? How did we lose

the vision o what true hospitality is?

How would you describe Reluctant Entertainer?

My blog is about entertaining, hospitality, gardening

and oodits a liestyle blog. But most importantly, I

really want to help women realize how easy entertain-

ing can be, and the rewards that come rom opening

up our homes.

What fuels your passion for food + entertaining?

People. Food is the conduit to connection. Every time

we serve good ood and have guests over something

amazing happens.

Who shows up at your Christmas breakfast table?

Its mainly a amily aair: my husband Paul and our

childrenElliot who is away at college, Garrett who is

a senior in high school, and Abby who is a high school

reshman. The last ew years my dad and his wie have

joined us, too. Christmas Day is our most low-key day

and I love it. I never take o my slippers and some-

times Im still in my jammies.

What inspired your holiday breakfast menu?

I love breakast casseroles because you can make

them one or two days ahead o time. When you wake

up in the morning the work has been done or you.

All you need is a hot oven, a ew willing hands to get

it to the table, and hungry people gathered around to

enjoy the deliciousness o it. I love easy.

What is a family tradition at your breakfast?

We open gits frst and then dive into breakast at

about 10 a.m. Last year we sat around the table with

my dad or what seemed like hours sharing stories

about his lie, hunting and horses. At one point we

were all laughing so hard we were crying. Even I heard

stories I had never heard beore. That was special.

The holidays are the poster child of hyped up entertaining, creating a bevy ofoverproduced,

overpriced and time-consuming ets. This holiday season, blogger Sandy Coughlin o

RELUCTANT ENTERTAINER wants hosts and hostesses to connect with their guests with

a more casualand attainablestyle o entertaining. She shares her tips on how to simpliy your

Christmas morning routine so youll have more time to enjoy both the east and the estivities.


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SANDYS

TOP

PLANNING TIPS

for a successfulChristmas

morning br

foodiecrush issue 01c

Documents