maché magazine-holiday 2011

maché h o l i d ay

2 01 1

Peace and Joy Here's to full bellies and full hearts.

food  entertaining  survival

 issue 3

on the cover

RECIPE ON PAGE 48

Stella's Addictive Coconut Brittle

RECIPE BY AUNT ST E L L A • P H OTO BY DA N I E L J O H N S O N 2

HOLIDAY 2011  machemag.com

daniel johnson photography

WWW. DA NIELJOHNSONPHOTO.COM

The perfect gift.

G e t your hands on the LIMITED E DITION maché magazine A Year In Food 2012 calendar.

TO ORDER CALENDAR CLICK HERE

holiday

2011



issue

3

50 food  entertaining  survival

machemag.com  FALL 2011

5

TELL EVERYONE!

Subscribe to maché for FREE at machemag.com/subscribe.

FEATURING

FOOD

42 BACK OFF,

22

visualize Home Roast

28

simplify Welcoming Dishes

31

three solutions Chili: His, Hers, Theirs

36

seasoned Rustic Shrooms

78

kitchen savvy Pimp My Pie

FRUITCAKE

Give the gifts people really want this year— delicious sweets.

5 0 AMONG

FRIENDS

There's a heckuva lot to be thankful for this year.

Celebrate with good food, great times and even better company.

64 HAND IN THE

COOKIE JAR

Milk and cookies are more than just a snack for Santa.

36

THE HOVLAND SWANSON BOW

Hovland Swanson Department Store in Lincoln, Nebraska, was the place to purchase your wife a mink coat for Christmas. Hovland offered wonderful gift wrapping for any purchase, but a mink coat was placed inside a new aluminum trash can. Many a husband could be seen grinning ear to ear while putting a shiny silver garbage can with a Hovland Swanson bow under the tree. When a woman arrived at church on Christmas morning wearing a mink coat with a bow pinned to the front, everyone knew she had opened a garbage can from Hovland. The department store is closed, but the bow lives on.

CLICK FOR BOW TUTORIAL

SURVIVAL 18

20 ENTERTAINING 10 12

eye candy Year of the Peacock on the fly Happy 2012!

20 for the kids The Cool Kids' Table

wrapped up Matchy Made Easy

6 4 give The Ultimate Guide to Giving the Best Gifts 83

your style Posing Tips

8 6 beauty fix The Right Shade of Red 88

fresh picks Your New Favorite Everything

we dig Ornaments for All

PRICE GUIDE

We give price ranges for each recipe so you know what kind of investment you'll be making before taking something on! $=$5-$20 $$=$20-$30 $$$=$30-$50

WHY MACHÉ?

80 just craft it Spread the Cheer 96

FOLLOW

St ay u p to d ate betwe e n i ss u e s , to o !

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What other word can be a fun craft project and a delicious lettuce variety?

It's the perfect word for a food and party magazine!

fo o d  e n tertaining  survival

FOUNDED AND CREATED BY ADAM GALLAGHER JOANNE GALLAGHER ANANDA SPADT HEATHER WINKEL

ART + EDITORIAL Editorial and Creative Directors ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com Proofreader CARLA CORREA Contributors ADAM GALLAGHER, inspiredtaste.net, stylist + photographer JOANNE GALLAGHER, inspiredtaste.net, recipe developer, stylist + photographer KRISTINA HOPKINS, anitsirkletterpress.com, food KRISTA LEIGH HURST, kristaleighhurst.com, photographer DANIEL JOHNSON danieljohnsonphoto.com, photographer ASHLEY KOSMICKI, crafter AMANDA NISSLEY modelmayhem.com/amanda7778, model PAISLEY POPPY, paisleypoppyomaha.com, florist JENNA SHEETZ modelmayhem.com/jennasheetz, licensed esthetician + model PATRICIA SOLIS, elegantxpressions.net, certified makeup artist BENJAMIN SPADT, recipe developer SAM VEGA samvega.net, licensed cosmetologist REGINA WILLIS modelmayhem.com/1979674, model SOCIAL MEDIA

ADVERTISING + SUBMISSIONS please contact hello@machemag.com maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com.

Subscribe for free at machemag.com/subscribe.

Custom design & letterpress studio offering affordable wedding, business & social stationery.

www.anitsirk.com 8

HOLIDAY 2011  machemag.com

©2011 maché magazine All rights reserved. Materials may not be reproduced without written permission.

Address copyright queries to hello@machemag.com.

Every effort is made to ensure that content appears correctly. maché magazine cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in maché are not necessarily those of its editors or contributors.

happy holidays

Stop us if we get too sappy. This is our favorite time of the year and we have so much to be thankful for.

Thank you to our families, who inevitably get stuck holding lights during photo shoots. Thanks for understanding.

We've had the pleasure of collaborating with some amazing creative talents.

We learn so much from every new person we meet. Thanks for sharing your knowledge and precious time.

Feedback we've recieved from you, our readers, has fueled our fire to put together this magazine.

Thank you for sharing in our joy.

Happy Holidays!

Flip. Click. Enjoy.

machemag.com ď‚&#x; HOLIDAY 2011

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eye candy

Year of the Peacock Where better to display these flashy feathers than your front door?

WREATH FROM THE PA I S L E Y P O P PY • P H OTO BY A N A N DA S PA DT 10

HOLIDAY 2011  machemag.com

love your city. love your bike. show your love.

quenluen.com/metrocycles

DOWNLOAD STEP-BY-STEP INSTRUCTIONS

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HOLIDAY 2011  machemag.com

on the fly

Happy 2012!

Say cheers to the new year with a party in a box.

NEW YEAR'S IN A BOX 1 box • 10 minutes • $

Large Kraft Gable Box from Garnish mini bottle of sparkling wine noisemakers small mirrored ball confetti or pom-poms (less mess!) label 1. Gather supplies, print label and adhere label to box. 2. Fill box with contents. 3. Celebrate!

BY H E AT H E R W I N K E L machemag.com  HOLIDAY 2011

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visualize

Home Roast

Raw to roasted: Coffee in three minutes.

1. Plug in hot-air popcorn popper and let it warm up for 30 seconds.

Quickly pour in a half-cup of beans and stir with wooden spoon. 2. Put lid in place, making sure beans continue to rotate. Beans will turn a light brown after one minute and chaff (the coffee’s silverskin) will start floating out. About two minutes in, you’ll start to hear a sound like a gentle fire crackling. This is known as "first crack", or when the internal cell walls of the coffee bean are being fractured by heat and boiling oils.

At this point, coffee is entering the "light roast" style. The roast can be stopped at any time after first crack begins. After a pause following the first crack, you’ll start to hear a "second crack" at about three minutes that will increase in frequency. At the moment second crack starts, the beans are a "medium roast." As the second crack continues, beans will become a "dark roast." 3. Shut off popper and dump beans into colandar.

Use oven mitts, as everything will be extremely hot. 4. Sift to rub off any remaining chaff. Let cool and store in an air-tight container. 5. Let beans sit for at least two days before brewing.

FREE PRINTABLE DOWNLOAD

PHOTO + ST Y L I N G BY A N A N DA S PA DT 14

HOLIDAY 2011  machemag.com

LI G H T R OAST

1

MINUTE

KEEP GOING

MINUTES

2 BLEND

MINUTES

3 DARK R OAST

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{with love}

QuiteLikeIt.etsy.com

wrapped up

Matchy Made Easy Simplify your wrapping without losing the fun with jingle bells, cupcake shells and Christmas bulbs.

BY H E AT H E R W I N K E L

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WRAP IT Start with silver paper.

Pick a color scheme and go to town with the matchy-matchy.

1. Feathers and Bells Grab a white feather boa (michaels.com) and loop it around your package.

String gilttered jingle bells onto wire and attach to the boa.

3

2. Cupcake Bow Use a pack of small cupcake wrappers. Fold about 20 in half. Create a base by hot gluing wrappers in a circle. Keep adding up and up. Put a rhinestone or tinsel in the middle to hide the glue!

4

3. Mini Jingle Bells String a pack of small jingle bells onto matching embroidery thread and wrap around a long, narrow gift.

4. Christmas Bulbs Jazz up a pack of plain white Christmas replacement bulbs (target.com) with a glitter pen. Let dry, then string them up with metal-wired garland ribbon.

5. Pretty Twigs Attache pre-made holiday twigs or make your own!

6. Ornaments Attach coordinating ornament bulbs with metal-wired garland ribbon for two gifts in one.

For more ideas throughout the season, follow us on Twitter (@machemag)!

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for the kids

The Cool Kid's Table Keep little hands busy with pipe cleaners, crayons and fun projects.

STYLING BY ANANDA S PA DT • P H OTOS BY DA N I E L J O H N S O N

Fast eaters can keep occupied by making flowers for the centerpiece (even teens will have fun).

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simplify

Welcoming Dishes Opening up your table to friends means accommodating special diets.

Try these delicious gluten-free recipes to include everyone in the feast.

Spiced Pumpkin Soup Lavendar Honey Chicken Roasted Parsnip Puree Gingered Green Beans Poached Pears

RECIPES, STYLING + P H OTOS BY J OA N N E + A DA M G A L L AG H E R 22

HOLIDAY 2011 ď‚&#x; machemag.com

SPICED PUMPKIN SOUP serves 6 • 1 hour, 30 minutes • $ 2 small sugar or pie pumpkins 3 tablespoons olive oil 1 14-ounce can coconut milk 1-6 teaspoons red Thai curry paste 2-4 cups water 1/2 teaspoon ground cumin 2 teaspoons salt 1/4 cup pecan halves

1. Preheat oven to 375 degrees and position oven racks to the middle. 2. Cut pumpkin in half and scoop out seeds. Rub with olive oil and sprinkle with 1 teaspoon of salt. Place halves side down onto a baking sheet. Roast in the oven 40-50 minutes until squash is tender throughout. 3. Once cool enough to handle, scoop pumpkin into a large pot and place over medium heat. Add coconut milk and bring to a simmer. 4. Using a hand blender, puree the pumpkin and coconut.

Then add the red Thai curry paste a teaspoon at a time, blending then tasting after each addition until you reach your desired level of spice. 5. Add water (a cup at a time) to the puree until you reach your desired consistency. 6. Rewarm the soup and season with salt to taste. 7. Garnish with pecan halves. Note: Sugar pumpkins (also called pie or baking pumpkins) are smaller than “carving pumpkins,” taste sweeter and have a nicer texture when cooked. If you can't find sugar pumpkins, substitute with two acorn or other small winter squash variety.

RECIPE CARD DOWNLOAD

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LAVENDER HONEY CHICKEN serves 6 • 45 minutes • $$ 2 whole chickens, quartered 1 tablspoon salt 2 teaspoons dried lavender 1 tablespoon dried thyme 1 tablespoon dried rosemary 1/2 cup honey 1/4 cup balsamic vinegar

1. Preheat oven to 400 degrees and position racks toward middle of the oven.

2. Season chicken with salt and arrange in one layer onto a baking sheet or two.

Bake for 20 minutes. 3. In the meantime, combine lavender, thyme, rosemary, honey and balsamic vinegar in a small bowl.

4. Baste the chicken with the lavender honey marinade every five minutes for an additional 15-20 minutes or until completely cooked though and a thermometer inserted into the thickest part of the chicken reads 165 degrees. 5. Remove chicken from the oven, cover with aluminum foil and allow to rest for five minutes before serving.

Notes: Dried lavender can be purchased online. Try The Spice House www.thespicehouse.com/spices Because of the honey, the chicken may brown quickly during basting; you can cover the chicken with aluminum foil until it is cooked through to prevent the honey from burning.

RECIPE CARD DOWNLOAD

machemag.com  HOLIDAY 2011

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ROASTED PARSNIP PUREE serves 6 • 35 minutes • $

2 pounds parsnips, peeled and cut into 1-inch pieces 2 tablespoons olive oil 1 1/4 cup water 1/2 cup cream 1/8 teaspoon nutmeg 3/4 teaspoon salt 1. Preheat oven to 400 degrees and position racks toward the middle.

2. Season chicken with salt. 3. In a medium bowl, toss parsnips with olive oil and 1/2 teaspoon of salt.

Arrange parsnips in one layer onto a baking sheet.

Bake in the oven for about 30 minutes, turning once, until lightly golden brown.

4. Add roasted parsnips to a blender or food processor with water, cream and nutmeg. Puree until your desired consistency, adding more water if necessary. Add 1/4 teaspoon of salt to taste.

FREE RECIPE DOWNLOAD

RECIPE CARD DOWNLOAD

GINGERED GREEN BEANS serves 6 • 15 minutes • $

1 pound green beans, trimmed 1-inch-long piece fresh ginger 3 tablespoons unsalted butter 1 tablespoon + 1/4 teaspoon salt 1. Bring a medium saucepan of water with 1 tablespoon of salt to a boil.

Fill a large bowl with ice and water, and set aside. 2.

Add green beans to boiling water and cool until bright green and tender, about five minutes. Remove green beans and add to ice water.

3. Peel ginger and cut into very thin matchsticks.

4. Melt butter in a large saucepan over medium heat. Add ginger and cook two minutes, until ginger begins to brown. Add green beans and toss until warmed through.

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POACHED PEARS serves 6 • 30 minutes • $$ 1 (750 mililiter) bottle dry red wine 1 cup water 1 orange, quartered 1/2 cup honey 1 cinnamon stick 4 whole cloves 1 vanilla bean, halved with seeds scraped out 3 firm pears (such as Bosc or Bartlett), peeled, halved and cored 1 cup heavy cream

1. Add wine and water to a 3- to 4-quart saucepan. 2. Squeeze orange quarters over the wine, releasing their juice, and add quarters along with the honey, cinnamon stick, cloves, the vanilla bean seeds and pod; bring to a boil over high heat and reduce to a simmer. 3. Submerge pear halves into the poaching liquid and cook until tender throughout, about 20 minutes. 4. Meanwhile, use a hand mixer or stand mixer to whip the cream, then cover and place into the refrigerator until ready to serve. 5. Serve pears with a dollop of whipped cream.

FREE RECIPE DOWNLOAD

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Like what you see?

Subscribe for FREE at machemag.com/subscribe

Stay up- to - d ate b e t we e n i ss u e s to o !

We have b e h i n d - t h e - s ce n e s u p d ate s , sneak peeks a n d b o n u s re c i p e s o n o u r b l o g .

You'll find us on Twit te r at @ m a c h e m a g a n d o n Fa ce b o o k, to o !

All this a n d m o re at m a c h e m a g .co m.

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family.

Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads, maché delivers anytime, anywhere, at machemag.com. Have questions? Please email us at hello@machemag.com!

three solutions

Chili: Hers, His & Ours In the debate of whose family chili was superior, no one won.

So, they wrote a new family recipe, one they both could love.

RECIPES BY ANANDA + B E N S PA DT • P H OTOS BY A N A N DA S PA DT machemag.com  HOLIDAY 2011

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SHE SAID EASY TO MAKE, + THE CHUNKIER, THE BETTER

ANANDA'S CHUNKY CHILI Serves 8 • 30 minutes • $ 1 1/2 pounds ground beef 1 can diced tomatoes 1 can whole stewed tomatoes 3 cans dark-red kidney beans 1 tablespoon chili powder salt and pepper

1. Brown ground beef with salt and pepper; drain. 2. Add tomatoes, with juice and beans, with liquid. Bring to simmer on medium heat, and add chili powder until it turns a rich, reddish-brown color. 3. Allow to simmer for 10 minutes, then taste. If it doesn't have enough kick for you, add more chili powder. Note: If all you can taste is the tomatoes, add a little more salt, or a few pinches of table sugar.

FREE PRINTABLE DOWNLOAD

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FREE PRINTABLE DOWNLOAD

BEN'S FIRE ENGINE CHILI Serves 8 • 2 hours and 15 minutes • $ 1 large jar V8 1/2 jar water (from empty V-8 jar) 2 packages French's Chili-O powder 3 tablespoons chili powder 3 tablespoons cumin salt and pepper to taste 1 1/2-2 pounds hamburger 1 white onion, chopped 1 can pinto beans, drained 1 can dark-red kidney beans, drained 1 can diced tomatoes with juice 4-6 stalks celery, chopped 1 green pepper, chopped 1 red pepper, chopped 2-3 jalapeno peppers, finely chopped

1. Mix together V8, water, chili powder, cumin, salt and pepper in a large pot and simmer. 2. Brown hambuerger in a separate pan with onions. Drain and add to simmering liquid. 3. Add beans, tomatoes, celery and peppers to the pot and simmer for two hours on low. 4. Serve with shredded cheese and chopped onions on top.

HE SAID MAKE IT HOT. CHILI ISN'T A STEW, IT'S A SOUP.

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THE NEW SPADT FAMILY CHILI

THEY SAY CHUNKY + SPICY WITH GREAT TEXTURE. IT'S THE BEST OF BOTH WORLDS.

Serves 8 • 2 hours • $$ 2 teaspoons oil 2 onions, chopped 3 cloves garlic, minced 1 pound lean ground beef 3/4 pound beef sirloin, cubed 1 (14 1/2-ounce) can diced tomatoes 1 can dark beer 1 cup strong coffee 2 (6-ounce) cans tomato paste 1 can beef broth 1/2 cup brown sugar 3 1/2 tablespoons chili sauce 1 tablespoon cumin 1 tablespoon cocoa 1 tablespoon chili powder 1 teaspoon cayenne 1 teaspoon salt 2 cans dark-red kidney beans 2 cans black beans 1 teaspoon Marmite

1. Heat oil. 2. Brown sirloin, set aside. 3. Cook onions, garlic and ground beef until brown.

4. Add tomatoes, beer, coffee, tomato paste and beef broth. 5.

Incorporate sirloin, spices and kidney beans. 6. Reduce heat and simmer for 1 1/2 hours. 7.

Add black beans and Marmite. 8.

Simmer for an additional 30 minutes.

FREE PRINTABLE DOWNLOAD

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FREE PRINTABLE DOWNLOAD

FREE RECIPE CARD

seasoned

Rustic Shrooms

Any way you make them, you're gauranteed to take a bite.

SIMPLY SAUTÉED MUSHROOMS serves 4 • 20 minutes • $ 16 ounces mixed mushrooms (such as cremini, shiitake and Portobello) 4 tablespoons olive oil 1 tablespoon butter 1 teaspoon salt 2 teaspoons fresh thyme leaves 1 garlic clove, minced 1 tablespoon lemon zest juice of half a lemon

1. With a damp paper towel or clean sponge, brush the caps of each mushroom then remove and discard any hard stems. Slice any small mushrooms into 1/4-inch slices and cut the large ones (such as Portobellos) into large dice. 2. Preheat a large skillet or sauté pan over medium heat. Add oil, then sauté mushrooms, stirring until golden brown, fiveeight minutes. 3. Add salt, butter, thyme and garlic and sauté, stirring until the butter has absorbed. 4. Serve warm, topped with lemon zest and juice.

RECIPES, STYLING + PHOTOS BY J OA N N E + A DA M G A L L AG H E R machemag.com  HOLIDAY 2011

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CREAMY MUSHROOM CROSTINI serves 6 • 15 minutes • $$

1 baguette, cut into 3/4-inch slices 8 ounces mascarpone cheese 1 cup sautéed mushrooms (see recipe) truffle salt, optional

1. Preheat oven to 350. 2. Arrange bread slices in one layer on a baking sheet. Bake in the oven until lightly toasted, about five minutes. 3. Spread mascarpone cheese onto each bread slice, then top with mushrooms and a pinch of truffle salt.

FREE RECIPE CARD

FREE RECIPE CARD

PAPPARDELLE & MUSHROOMS serves 2 • 25 minutes • $ 8 ounces dried pappardelle pasta 8 ounces mushrooms 2 tablespoons olive oil 1 tablespoon butter 1/2 teaspoon salt 3/4 cup chicken stock 2 tablespoons cream zest of a lemon 6 fried sage leaves

1. Bring a large pot of salted water to a boil, add pasta and cook according to package directions. In the meantime, preheat a large skillet or sauté pan over medium heat. Add oil, then sauté mushrooms, stirring until golden brown, five-eight minutes. 2. Add salt, butter and garlic and sauté, stirring until the butter has absorbed. 3. Add chicken stock and simmer until reduced by half, remove from heat and add cream. 4. Add cooked and drained pasta, toss and serve topped with lemon zest and fried sage leaves. Notes: To fry sage leaves, remove leaves from sage. Heat 3 tablespoons of oil in a small skillet over medium-high heat until hot. Add a few leaves at a time and fry until crisp.

Transfer to paper towels and sprinkle with salt. machemag.com  HOLIDAY 2011

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FREE RECIPE CARD

FREE RECIPE CARD

CREAMY MUSHROOM SOUP serves 4-6 • 1 hour, 30 minutes • $ 16 ounces mixed mushrooms (such as cremini and shiitake) 1 tablespoon olive oil 1 ounce dried shiitake mushrooms 1/4 pound (1 stick) unsalted butter 2 medium onion, 1/4-inch dice, divided 1 carrot, 1/4-inch dice 4 celery sticks, 1/4-inch dice, divided 1 bay leaf 2 sprigs thyme, plus 1 teaspoon minced thyme leaves, divided 1/4 cup all-purpose flour 1 cup cream salt

1. With a damp paper towel or clean sponge, brush the caps of each mushroom.

Separate the stems from the caps. Roughly chop the stems and set aside. Slice the smaller mushroom caps into 1/4-inch slices and dice the larger mushroom caps into 1/4 -inch pieces. 2. Make the stock: Add olive oil to a large pot over medium-high heat. Add reserved mushroom stems, dried shiitake mushrooms, half of the onions, half of the celery and all of the diced carrots, sauté about three minutes until slightly softened. 3. Add 1 teaspoon of salt, reduce heat to medium low and cook for 10 minutes. 4. Add 8 cups of water, bay leaf, and thyme sprigs, then bring to a boil and reduce heat to a simmer; simmer uncovered for 30 minutes. Strain and set liquid aside for later (about 4-5 cups) 5. Make the soup: Add butter to a large pot over medium heat. Add remaining onions and celery and cook about eight minutes or until onions are translucent. 6. Add mushroom caps and sauté for 10 minutes until browned. 7.

Add flour and cook, while stirring, for one minute. 8. Add 1 cup of mushroom stock, then use a wooden spoon to scrape the bottom of the pot, add the remaining stock, minced thyme and 1 teaspoon of salt; bring to a boil, reduce to simmer and cook over medium-low heat for 15 minutes. 9. Add cream, then taste for seasoning.

BAKED BRIE WITH MUSHROOMS serves 4 • 25 minutes • $$ 8 ounces brie cheese 1/2 cup sautéed mushrooms (see recipe) 1/4 cup dried cherries or cranberries 1/4 cup pecan halves

1. Preheat oven to 350 degrees. 2. Cut cheese into 1-inch chunks and arrange in a small baking dish. 3. Add mushrooms, cherries and pecans, then bake for five-eight minutes or until the brie starts to ooze but not melt. 4. Serve with crackers or a baguette.

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Back Off, Fruitcake Give the gifts people really want this year—delicious sweets.

STYLING BY ANANDA S PA DT • P H OTOS BY DA N I E L J O H N S O N RECIPES BY BEN SPA DT + AS H L E Y KOS M I C K I + AU N T ST E L L A

B.F.D. P.B. BALLS (Big Festive Deal Peanut Butter Balls) serves 12 • 45 minutes • $ 1 package semisweet chocolate chips 1 1/2 tablespoons shortening 1/2 cup butter or margarine 18-ounce jar of creamy peanut butter 2 1/2 cups powdered sugar 3 1/2 cups crispy rice cereal

INSIDE 1. In medium-size saucepan over medium heat, melt butter and peanut butter together. 2. When melted, slowly add the powdered sugar, while stirring. 3. Pour crispy rice cereal into a large mixing bowl. 4. Add mixture from pan and combine well. 5. Roll into small balls and place on wax paper or cookie sheet. 6. Place sheet in refrigerator to cool for one-two hours. Optional: Add cake-pop sticks peanut butter balls to make peanut butter ball pops.

CHOCOLATE COATING 1. Double boil chocolate and shortening until melted together over medium to medium-high heat.

(If chocolate is too runny, it will be harder to manage when covering peanut butter balls.) 2. Use tongs to dip peanut butter balls into the hot chocolate. 3. Place on wax paper (not touching) to dry. Peanut butter balls can then be placed into the refrigerator for a fast dry or left at room temperature. Try placing a few in the freezer for a cold serve or midnight snack. Note: Any leftover peanut butter balls are still enjoyable.

FREE PRINTABLE RECIPE

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CANDY STOCKING STUFFERS paper pencil candy scissors sewing machine

1. Fold paper in half. 2. Lay out the candy you want to hide and draw your desired shape around it, leaving 1/4 inch room to sew.

3. Set candy aside and cut out shape. 4. Sew around the edges of shape, leaving one side open to slide candy inside. 5. Tuck candy inside and sew open side shut. Note: Start with simple shapes like circles and squares to perfect your technique before attempting a star shape.

FREE PRINTABLE DOWNLOAD

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EASY-PEASY FUDGE BITES serves 12 • 15 minutes • $$ 1 can (14 ounces) sweetened condensed milk 2 cups semisweet chocolate chips (12 ounces) 1 cup milk chocolate chips (6 ounces) 2 tablespoons butter 1 teaspoon vanilla small cookie cutters

1. Lightly grease a 9-inch square pan; line with a piece of plastic wrap about 18 - 24 inches in length, leaving the ends out to cover the finished fudge. Later, you'll use the ends to lift the fudge out of the pan. 2. Heat the condensed milk, chocolate chips, butter and vanilla in a double boiler over simmering water. Stir until chocolate is melted and mixture is smooth. 3. Pour into the prepared pan. Spread gently then cover lightly with the ends of the plastic wrap. 4. Chill until firm. Lift out of the pan. 5. Press in cookie cutters and remove excess.

Note: If you use the microwave to heat the mixture, be sure to stir it frequently until the chocolate has melted completely and the mixture is well blended.

FREE PRINTABLE RECIPE

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STELLA'S ADDICTIVE COCONUT BRITTLE serves 12 • 45 minutes • $ 2 cups sugar 1 cup water 1 cup corn syrup 1/4 teaspoon salt 1 cup raw peanuts 1 cup flaked coconut 1 teaspoon vanilla 2 tablespoon butter 2 teaspoon baking soda

1. Prepare two cookies sheets by greasing them and setting them where they will be warmed. 2.

Combine sugar, corn syrup, salt and water in 3-quart saucepan.

Cook and stir until sugar dissolves.

Stirring frequently after mixture reaches the soft-ball stage (230 degrees). 3. Add peanuts and coconut. Continue cooking, stirring until the temperature reaches hard-ball stage (305 degrees). 4.

Remove from heat. Quickly stir in baking soda, vanilla and butter, and pour onto two greased and warmed cookie sheets. 5. As candy cools, stretch it thin by lifting and pulling from the edges. If there is snow on the ground, you can take the cookie sheets outside and set them down to chill quickly. 6. When the brittle is cool, break into pieces and store in airtight containers.

Note: Only give this to people you like, because anyone who tastes this will be your new best friend.

It's that good.

FREE PRINTABLE RECIPE

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Models Amanda Nissley, Jenna Sheetz, Regina Willis, Jordon Taylor and Steve Seaman.

AMONG FRIENDS

There's a heckuva lot to be thankful for this year.

Celebrate with good food, great times and even better company.

STYLING BY HEATHER W I N K E L • P H OTOS BY K R I STA L E I G H H U R ST FOOD BY KRISTINA HOPKINS • M A K E U P BY PAT R I C I A S O L I S • H A I R BY SA M V E G A

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For each new morning with its light ...

For rest and shelter of the night ...

RECIPE CARD DOWNLOAD

MAPLE BACON BUTTER serves a loaf of bread • 15 minutes • $ 3 slices of bacon 3/4 cup butter (softened to room tempertature) 3 1/2 tablesppons maple syrup

1. Fry three slices of bacon. Once cool, thinly mince.

2. Add minced bacon and 3 1/2 tablespoons of maple syrup to the butter. 3. Spread on freshly baked bread and enjoy!

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RECIPE CARD DOWNLOAD

WALNUT PUMPKIN PIE makes 4 small pies • 4 hours • $$

1 cup walnuts 4 refrigerated pie shells 1 envelope unflavored gelatin 1/4 cup cold water 1 can pumpkin pie mix 2 tablespoons sugar 1 small can evaporated milk 3 eggs (2 yolks, 3 whites) 1/2 tsp vanilla WHIPPED CREAM 1 cup heavy cream 2 tablespoons maple syrup 1 teaspoon granulated sugar

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1. Finely chop walnuts. 2. Trim dough to to fit small pie pans. Follow instructions for crimping pie edges on page 78. 3. Bake pie crusts according to package directions and allow crust to cool completely before filling. 4. Soften gelatin in saucepan with water. 5. Stir in pumpkin pie mix, 2 egg yolks and milk. Heat until boiling, stirring constantly. 6. Reduce to low heat and continue stirring for another five minutes. 7. Remove from heat and add vanilla. 8. Cool and refrigerate until thick. 9. Beat three egg whites to soft peaks, adding 2 tablespoons of sugar one at a time until stiff. 10. Fold into pumpkin mix. 11. Fold in 3/4 of the walnuts. 12.

Divide pumpkin filling in half. 13. Make whipped cream: With an electric mixer, beat cream, maple syrup and granulated sugar until soft peaks form. 14. Take one half of the pumpkin filling and layer half of that into two pie crusts. Add whipped cream on top of filling. With spatula, spread remaining half into each crust. 15.

Dollop several spoonfuls of whipped cream on top of each pie. Take a knife and swirl them slightly into the filling. 16. Repeat for next two pies.

RECIPE CARD DOWNLOAD

TOMATO BASIL SOUP serves 6 • 45 minutes • $$

SOUP 3 cloves garlic, minced 2 tablespoons of olive oil 3 14-ounce cans of crushed tomatoes 2 cups of stock (chicken or vegetable) 1 teaspoon of sea salt 1 teaspoon of sugar 1/2 teaspoon of fresh ground black pepper 1/3 cup of heavy cream 3 tablespoons of fresh basil, julienned CHEDDAR BREAD 4 thick slices of bread 1 cup of grated sharp cheddar

1. Saute garlic in saucepan with olive oil on medium heat for one minute, being careful not to burn the garlic. 2. Add crushed tomatoes. 3. Add chicken stock, salt, pepper and sugar. 4. Cook soup on medium heat at a simmer for 10 minutes. 5. Reduce heat to low and stir in heavy cream and basil. 6. Use immersion blender to puree soup to desired consistency. 7. Pour soup into oven-safe bowl.

CHEDDAR BREAD 1. Float toast slices in each bowl and divide grated cheese generously over top. (If you’re using a wide bowl, you might find that you want more cheese to create a thick, broiled lid.) 2. Bake soups on tray for 15 to 20 minutes at 350 degrees, until cheese on top is bubbling and brown at the edges. 3. Finish soups for a minute or two under broiler and serve immediately.

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CIDER PUNCH makes 11 1/2 cups • 15 minutes • $ 6 cups apple cider 2 cups of cranberry-raspberry juice (orange juice, orange-mango juice can be substituted) ½ cup of lemon juice 1 750-milliliter bottle of sparking white grape juice (sparkling wine for an adult beverage) fresh cranberries

1. Combine apple cider, orange juice and lemon juice in large pitcher or punch bowl. 2. Slowly add sparkling white grape juice or sparkling wine.

3. Garnish with cranberry skewers and serve immediately.

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For health and food, for love and friends ...

DOWNLOAD RECIPE CARD

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RECIPE CARD DOWNLOAD

SALTED CARAMEL HOT COCOA serves 4 • 10 minutes • $ 8 tablespoons dulce de leche 2 1/2 cups milk 4 tablespoons unsweetened cocoa powder 1/2 teaspoon coarse salt whipped cream

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1. Warm dulce de leche over medium heat. 2. Whisk in milk, cocoa powder and salt until smooth. 3. Heat until warmed and serve immediately topped with whipped cream.

For everything Thy goodness sends.

Ralph Waldo Emerson

HAND IN THE

COOKIE JAR ME WANT COOKIE

Are you up for a challenge?

Kiss the average holiday cookie party buh-bye.

STYLING BY HEATHER WINKEL RECIPE + PHOTOS BY JOANNE + ADAM GALLAGHER 64

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BUY THESE JARS

SMART! Wrap boxes in craft paper for easy shelving.

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COOKIE BAR jars in multiple sizes homemade or store-bought cookies baker's twine box craft paper

1. Collect multiple jars. 2. Tie baker's twine around the top of each to cohesify. 3. Wrap boxes in craft paper to use as risers on your bar.

4. Place homemade, store-bought or guest-made cookies in the jars.

Each jar with one kind. 5. Enjoy the cookie bar! 6. Put tags with each guest's name on take-home boxes tied in baker's twine. At the end of the party, let guest fill up their boxes. If you're feeling really ambitious, have a cookie-bakingand-decorating party first!

DOWNLOAD STEP-BY-STEP INSTRUCTIONS

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CRANBERRY WHITE CHOCOLATE CHIP COOKIES makes 3 dozen large cookies • 30 minutes • $ 1/2 cup (1 stick) plus 6 tablespoons unsalted butter, room temperature 3/4 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 1 teaspoon vanilla extract zest of one orange 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 3 cups old-fashioned oats 3/4 cup dried cranberries 1/3 cup white chocolate chips

FREE RECIPE DOWNLOAD

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1. Preheat oven to 350 degrees. 2. Add butter, brown sugar and granulated sugar to large bowl. Use an electric mixer on medium speed and beat until creamy. 3. Add eggs, vanilla extract and orange zest; beat well. 4. In a separate bowl, combine flour, baking soda, cinnamon and salt. Slowly add to butter mixture until mixed well. Stir in oats, cranberries and chocolate chips.

5. Drop dough by rounded tablespoons onto ungreased cookie sheets. 6. Bake eight-10 minutes or until light golden brown. Allow to cool on cookie sheets for five minutes, and then remove to a wire rack to cool completely. Store tightly covered.

LIKE A PRO Adjust baking times to achieve the cookie texture you crave. A little less time produces chewier cookies; a little more time makes them crispy.

NO JUDGING Sometimes it's just not possible to whip up a cookie from scratch.

We've all been there.

These cookies from IKEA are still darn tasty.

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FREE RECIPE DOWNLOAD

PAULA DEAN'S COOKIE DOUGH TRUFFLES 5 dozen truffles • 3 hours, 45 minutes • $ 1/2 cup butter, softened 3/4 cup firmly packed brown sugar 1 teaspoon vanilla extract 2 cup all-purpose flour 1 can sweetened condensed milk 1/2 cup semisweet mini chocolate morsels 1 1/2 pound chocolate bark candy coating, melted

1. Using an electric mixer, cream together butter and brown sugar on medium speed in a large bowl until soft and creamy. 2. Add vanilla extract; mix well. 3.

Slowly beat milk until incorporated. 4. Slowly beat in flour until incorporated. 5.

Add chocolate morsels; mix well. 6. Shape into 1-inch balls, then place on waxed or parchment paper; chill at least 2 hours. 7. Melt chocolate bark candy coating in a double boiler; use 2 forks to dip cookie balls into the coating. Place onto waxed or parchment paper and chill until set, about one hour.

Note: When rolling out the dough, roll your fingers into flour.

This will help you roll because the dough can be sticky.

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DIVVY UP THE GOODS. PRE-FILL BOXES OF TREATS OR LET GUESTS FILL THEIR OWN.

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BUY THIS BAKER'S TWINE

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STUFF YOUR

GAME

FACE THE GAME PLAN TOUCHDOWN DEVILED EGGS ZUCCHINI FRIES WITH CURRY DIPPING SAUCE STUFFED PEPPER POPPERS HALFTIME-IN-HEAVEN PRETZEL BITES BEER CHEESE, SPINACH AND ARTICHOKE DIP

RECIPES BY BEN S PA DT • P H OTOS BY DA N I E L J O H N S O N

ANY GIVEN SUNDAY SPINACH DIP serves 12 • 15 minutes • $$ 2 packages (8 ounces) cream cheese, softened 1/3 cup beer* 1 10-ounce package frozen spinach 24-ounce Artichoke hearts drained and chopped 1/2 cup pepperjack cheese FOR TOPPING 1/4 cup pepperjack cheese 2 tablespoons parmesan cheese

1. Beat the cream cheese and beer until well blended. 2. Stir in pepperjack cheese, spinach and artichoke hearts by hand.

(If dip is too thick, add a little more beer to thin it down.) 3.

Place in oven-safe serving dish, cover with remaining cheeses and bake in a preheated oven at 350 until cheese is brown and bubbly on top.

DIP RECIPE CARD

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FAN FAVORITE ZUCCHINI FRIES

DEVILED EGS DOWNLOAD RECIPE

serves 6 • 30 minutes • $ 1/4 cup whole-wheat flour 2 eggs 2 cups Panko breadcrumbs Salt and pepper 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 lb zucchini, cut into 4-to-5-inch sticks

1. Preheat oven to 425 degrees and line a baking sheet with parchment paper. 2. Place flour in a large ziplock bag. 3. Whisk eggs with 2 tablespoons water and place in a shallow dish. 4.

Place Panko, salt, pepper, garlic powder and cayenne pepper in a shallow dish and mix to combine. 5. Place zucchini in the bag with the flour and shake until well coated. 6. Dip the zucchini into the egg and then into the Panko, turning to coat well. 7. Place breaded zucchini on the baking sheet.

8. Bake 18-20 minutes, until golden brown. 9. Serve with your favorite dipping sauce (we like ranch and barbecue). Note: The fries are best the first day, but to store leftovers, store in a single layer on a plate, sealed in a ziploc bag. Reheat at 375 degrees for five-seven minutes, until heated through.

CURRY DIP Mix 1/2 cup mayo, 1 tablespoon rice-wine vinegar and 1 tablespoon curry powder well.

Serve with zucchini fries.

DOWNLOAD ONLY DEVILED EGGS WITH A KICK & PRE-GAME POPPERS

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ZUCCHINI FRIES RECIPE CARD

PEPPER POPPERS RECIPE CARD

HALF TIME IN HEAVEN PRETZEL BITES serves 15 • 1 hour • $ 1 cup creamy peanut butter 2 tablespoons softened butter 3/4 cup powdered sugar 3/4 cup brown sugar pretzels 1 bag semisweet chocolate chips

PRETZEL BITES RECIPE CARD

1. Combine peanut butter and softened butter in a large bowl. 2. Add the sugars and mix to combine. At this point, the filling will roll easily into balls without sticking to your hand. If not, add a little more of each sugar until you reach a consistency that is easy to roll.

3. Roll each teaspoon-sized portion into a small ball, then sandwich between two pretzels.

4. When all the balls are rolled and sandwiched, stick the tray in the freezer for about a half-hour.

5. Pour the chocolate chips into a microwave-safe bowl and heat at 30-second intervals, stirring occasionally until completely melted. 6. Remove the pretzel sandwiches from the freezer and quickly dip each halfway into the melted chocolate. 7. When all are dipped, return the tray to the freezer to set up completely.

8. Serve frozen or straight out of the refrigerator.

Yield: about 60 bites

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kitchen savvy

Pimp

Pie your

Pull out all the stops on your next crust.

ILLUSTR AT I O N S BY A N A N DA S PA DT 78

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Roll ouf the dough from center out until it is 1/8-inch thick and 2 inches larger in diameter than the pie tin.

Tuck or trim the overhang to create a 1-inch edge, then use fingers and thumb to crimp.

Turn back every other strip to place the crosswise strips, starting with the center crosswise strip.

Transfer dough by carefully rolling it around the rolling pin, and then gently unroll over tin.

Gently press the dough into tin, being careful not to tear or stretch it.

Add filling. Roll out dough as above.

Using a ruler or guide, cut even strips of the desired width, typically 1/2 inch. Place strips over pie in one direction, evenly spaced

Brush the top and sides of the pie with egg wash to make a golden crust.

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just craft it

Spread the Cheer Your guests won't believe you're a holiday novice.

BY ASHLEY KOS M I C K I • P H OTO BY A N A N DA S PA DT

ORNAMENT WREATH You'll spend more time picking out a color scheme than you will making this easy conversation starter.

60 regular-size red balls 6 medium to large gold balls 20 small red balls 20 small red bells decorative wire twigs gold pinecones hot glue gun 10 yards of 3-inch-wide gold ribbon or a pre-made bow 1. Layout a large circle with the 60 regular-size red balls (don’t worry if it’s not perfectly circular), creating the base of the wreath. 2. Start with one bulb and use a hot glue gun to glue the bulbs until you have the circular base together.

3. Add the small decorative balls to set off the monotony of the red base. 4. Place small red bells to fill in any gaps and to add a bit of holiday cheer. 5. Attach gold pinecones and decorative wire twigs to the back for extra flare.

6. Attach a gold bow.

MAKING THE BOW 1. Follow this pattern: Make a loop, twisting the ribbon around the base and back to a loop again, so the pretty side of your ribbon faces out. 2. When all of the loops are in place, hot glue them generously together at the base and where they connect. 3. Once all the loops are glued in place, make a “stem” and wrap the ribbon around itself, using glue to hold it in place. Use this stem to attach the bow to the back of the wreath.

DOWNLOAD HOW-TO GUIDE

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your style

FREE PRINTABLE DOWNLOAD

Posing Tips Modeling tricks for looking great in every photo.

BY HEATHER WINK E L • P H OTOS BY K R I STA L E I G H H U R ST MAKEUP BY PATRICIA SO L I S • HAIR BY SAM VEGA • MODEL JENNA S H E E TZ machemag.com  HOLIDAY 2011

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1

BAD

2

If you want to look your best in every shot, don't be caught pulling these stunts.

1. DOUBLE UP. Prevent a double chin by pushing your chin out rather than pulling back.

2. HUNCH. No slouching! It just looks bad.

3. DISTORT. Don't forget, the closest to the camera looks biggest.

3

4. BOX OUT. Posing straight-on makes you appear wider than you are.

Nobody wants that.

5. NEGLECT. Don't forget about your legs even if they're not in the picture. Pose head to toe (any Tyra fans out there?).

4

5

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no!

1

yes!

2

3

GOOD We know you want to look gorgeous in holiday photos, follow these tips for a hot shot.

4

1. CHOOSE A SIDE. Put your best side forward.

2. ELBOWS OUT. Hold arms away from your body to prevent larger-looking arms. Holding a drink is a great trick!

3. COMPOSE. Angle part of your body toward the camera (rather than posing straight-on) for an interesting—and more flattering— composition.

4. SPREAD 'EM. Create gaps to make your legs appear narrower.

5. TALL TRICK. Point your toe for a longer-looking line.

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beauty fix Extreme Coral Yves Saint Laurent Rouge Volupté Lipstick $34

Kiss Me Coral Super Lustrous Lipstick

by Revlon $7.99

Tempt COVERGIRL LipPerfection Lipcolor $7.49

CORALS

RASPBERR

The Right Shade of Red Whether you’re going to a co-worker's Christmas party or spending New Year's Eve in Times Square, red lips are a holiday must.

BY LICENSED ESTHETICIAN J E N N A S H E E TZ • P H OTO BY J OS H UA W I N K E L 86

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Passion Red 03 Rouge Cream Lipstick

by Sephora Collection $12

True Red L’Oreal’s Colour Riche Lipstick $8.99

Legendary Smashbox Photo Finish Lipstick $22

CLASSICS

RIES

Fear not!

A rich, classic red looks great on everyone.

FINDING YOUR SHADE

1. Take into consideration your eye color and skin tone. An easy way to determine whether your skin tone is warm or cool is to look at the veins in your arm; if they are bluer, you are cool. If they are greener, you are warm. 2. Once you know your skin tone, stick with a color to match. If you have a warm skin tone, a pretty shade of coral red with an orange undertone will be your best option. If your skin tone is cool, a beautiful raspberry or plum shade with purple undertones will be most flattering. If you’re still not sure, a rich classic red looks great on everyone. Tip: Coordinate cheek and eye makeup by staying in the same family of warm, cool or neutral tones.

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give

Guide The Ultimate

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Don't know what to get Aunt Sue? We've got you covered.

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LIGHTBULB GARLAND oeufnyc.com, $56

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WHO NEVER THINKS TO BUY NEW CLOTHES

PING PONG SET aplusr sto re.co m , $ 89

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ROM E O A N D J U L I E N N E C U T T I N G B OA R D metoperashop.org, $20

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we dig

SWEET TOOTH A delicate glass piece of candy says it all. It could only get better if it were edible!

ANIMAL LOVERS Pick their fave animal and ornament it up. We heart this bristle-y pig!

OUTDOORSMAN Your guy won't even need to go outside for this catch.

Ornaments for All Make everyone on your gift list feel special with a hand-picked 'bow.'

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FOODIES Any kitchen item will make him swoon. Mini colander? Check.

PHOTOGRAPHERs They can't take photos with it, but it's darn adorable.

GLAMAZON Who doesn't love a glittered-up high-top?

You can't go wrong for your glamazon.

FASHIONISTA Glitter and red lipstick are a must for any fasionista.

GAMBLERS Odds are they'll love anything you take a chance on.

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We collect good ideas.

We'd love to feature yours. hello@machemag.com

It may be snowy outside, but it's warm and crafty inside.

COMING FEBRUARY 2 01 2

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PHOTO BY HEAT H ER W IN K EL

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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family.

Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads, maché delivers anytime, anywhere, at machemag.com. Have questions? Please email us at hello@machemag.com!

Fresh and easy date-night recipes

Adam and Joanne of Inspired Taste are professional recipe developers and food photographers specializing in delicious date-night recipes for couples on the go.

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