Paprika Southern November 2014

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NOVEMBER’S HARVEST SETTING THE HOLIDAY TABLE OUR BEST THANKSGIVING RECIPES

INTRODUCING A-SQUAD BAKE SHOP

November 2014 / Issue 17


Paprika Southern

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Issue 17 / November, 2014

Table of contents from 6 Letter the Co-editors

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Behind the Scenes

Currently

10 See what’s inspiring the co-editors this month!

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Introducing A-Squad Bake Shop We talk baking, foraging for ingredients, and the start of a new chapter with wedding cake designer Natasha Gaskill

Friendsgiving Celebrate a new holiday tradition with our mouth-watering recipes!

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November’s Harvest 24 We style a Thanksgiving table

that mixes rustic southern style with glamour of vintage gold

44 At Home with Susan Mason Take a tour of an art-filled Savannah home

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Letter from the co-editors

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elcome November! Fall is finally starting to take hold here in the South and we couldn’t be happier. As the November begins, we look forward to pumpkin pies, roaring fires, and hosting family and friends at Thanksgiving gatherings near and far. Our theme is month is entertaining, and we are delighted to bring you a veritable cornucopia of holiday inspiration. We style a Thanksgiving table inspired by a mix of southern rustic style and vintage gold, complete with tips for setting your own holiday table, profile a baker setting out on a new venture, and share a home tour that is sure to awe. We also include a variety of uniquely southern recipes that are a perfect twist on Thanksgiving tradition in our Friendsgiving piece. We hope you enjoy this issue wrapped in your favorite blanket with a hot beverage at your side.

if you are interested in purchasing photographs from the magazine, please contact mail@paprikasouthern.com

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THE TEAM BEVIN VALENTINE JALBERT CO-EDITOR SIOBHAN EGAN CO-EDITOR KRYSTAL PITTMAN BAKER ADVERTISING

CONTRIBUTORS

CHARLOTTE ODEN

ELENA FODERA RICHARDS

CLICK HERE TO READ MORE ABOUT OUR CONTRIBUTORS

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Behind the scenes in October

October was a great month! We geared up for November with our Thanksgiving shoot, interviewing Natasha Gaskill, and photographing Susan Mason’s home, sharing sneak peeks along the way. We love sharing sneak peeks of what we’re up to throughout the month, as well as connecting with our readers! Stay in touch and a get a behind-thescenes look at what’s coming up by following us on Instagram, Twitter, and Facebook. FOLLOW PAPRIKA SOUTHERN

INSTAGRAM / TWITTER / FACEBOOK www.paprikasouthern.com

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Issue 17 / November, 2014 DING ! DIN G!

artmarchsavannah.com

HOP ON

THE ART MARCH TROLLEY THIS FIRST FRIDAY! FIND THE TROLLEY AT ANY ART MARCH LOCATION

NOVEMBER 7TH DECEMBER 5TH JANUARY 2ND FEBRUARY 5TH MARCH 4TH

Indie Arts

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Weave – A – Dream.

This program is supported in part by the Georgia Council for the Arts through the appropriations of the Georgia General Assembly. GCA also receives support from its partner agency - the National Endowment for the Arts.

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Currently

All I want to wear this month are cozy sweaters...

Bevin

Nothing says November like Daphne DuMaurier.

...And boots. I’ve decided I’m ready to try the over-theknee boot trend, and these Sam Edelman boots are calling my name.

My recipe collection currently exists on my Pinterest board and the messiest pages of my cookbooks, but housing them in this box from Rifle Paper Co. would be much more elegant. www.paprikasouthern.com

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Siobhan

I’m loving these burgundy boots from Red Clover!

The Silkworm by Robert Galbraith (aka JK Rowling)

I love a good murder mystery. The new Serial podcast has taken it to a new level. The podcast examines the evidence in the case of Adnan Syed, who was convicted of killing his girlfriend in 1999. Did he really do it? I don’t know! I need to keep listening! You should too!

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d u o cing r t ni a - squa d bak e s hop TEXT BY BEVIN VALENTINE JALBERT IMAGES BY SIOBHAN EGAN

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t’s a warm October afternoon in Savannah when we meet with Natasha Gaskill, proprietor of the newly-minted A-Squad Bake Shop. Over the past three years, Natasha has established her name in the Lowcountry making wedding cakes with Lulu’s in Savannah, which she recently left to open her own wedding cake and specialty dessert business. With plans to gather persimmons from a neighbor’s tree later that day, Natasha sat down with us to discuss baking, foraging for ingredients, and her new venture. And, of course, she sent us home with a cake. After leaving culinary school assuming she would become a restaurant pastry chef, Natasha didn’t envision herself making wedding cakes. It was only after sharing a kitchen with cake designer Minette Rushing that Natasha realized she could incorporate her culinary skills with her interest in crafting and painting. At Lulu’s she discovered working with couples planning their wedding days to be creatively stimulating. Some brides, Natasha says, have a distinct idea of what they want their cake to be, but many today increasingly view their wedding cake as a collaboration. Natasha is not simply a baker executing recipes by rote—a

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Natasha in her new kitchen

distinct skill set, no doubt—but also an artist in her own right, designing a cake that will fulfill a bride’s dreams. It is important to Natasha to pay as much attention to the inside of the cake as the outside, melding unique and seasonal flavors with stunning exteriors. The naked cake trend is one that allows Natasha to flex her creative muscles. Naked cakes—cakes without frosting on the outside, just between the layers—allow a focus on the flavors, including local and seawww.paprikasouthern.com


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sonal fruits. “I love [naked cakes] because they’re so fresh and beautiful,” she says. An elaborately detailed cake presents another kind of exciting challenge. The most complicated cake Natasha has made, she tells us, was one for a fundraiser held by the Flannery O’Connor Home. She used stencils to recreate O’Connor’s face on the base of the cake, and had live oaks on the second tier, with a ceiling tile pattern embossed throughout. The cake was topped with a huge sugar magnolia and the base was surrounded with sugar Spanish moss. All told, it took almost two days to make. Local, fresh, and seasonal are watchwords of Natasha’s baking philosophy. Although a food Renaissance began in other parts of the country—including the Pacific Northwest, which is where Natasha is originally from—as far back as 15 years ago, it has only begun to take hold Savannah in the past few years. With greater availability of locally-sourced ingredients, restaurant chefs and home cooks alike are changing the way they make food, Top: A naked cake made by Natasha with peach preserves and lavender buttercream and pastry is no exception. (flowers by The Flower Shop Bluffton / photo credit: The Happy Bloom) Bottom: The cake Natasha created for the Flannery O’Connor Fundraiser (image courtesy of Natasha Gaskill) www.paprikasouthern.com

“My philosophy is local…it always tastes better, every single time,” says Natasha. page 14


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She sources dairy from Southern Swiss Dairy out of Waynesboro, GA, and uses local brews from Service Brewery in Savannah in chocolate cake. Natasha tells us of buying figs to put up for fall from a friend with an enormous fig tree, and the persimmons she gathers from a few blocks away this afternoon will be used in tarts for a November wedding. The foraging trend—so popular among forward-thinking restaurant chefs— is one that Natasha is incorporating into baking. Natasha’s love of fruit is another inpage 15

fluence on her baking. “My favorite thing to make, period, is jam. I like the way it smells, I like the process. I like sitting and peeling fruit or pitting cherries.” She also likes the tradition associated with jam-making—the recipe hasn’t changed and generations of women have done it the same way. A-Squad Bake Shop is currently accepting consultations for the spring 2015 wedding season. Visit their Facebook page for more information. www.paprikasouthern.com


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Natasha’s Recipe for Italian Pear Cake From Natasha: This cake is equally delicious with apples, plums, peaches, berries, or any fruit you’d like to use.

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1 cup cake flour : divided ¾ tsp. salt 1 ½ tsp. baking powder 2 ripe pears : sliced thin 2 oz. almond paste 1 1/3 cup sugar 1 cup butter : softened + cut into Tbsp. 1 tsp. almond extract 1 tsp. vanilla extract 6 eggs : room temp Preheat oven to 325F. Cut a 9” round of parchment. Butter + line bottom of a 9” springform pan wih parchment. Butter parchment + flour the inside of pan. Knock out excess. Layer pear slices to cover the bottom of the pan. Combine ¾ cup of flour with baking powder and salt. Set aside. In a food processor combine almond paste, sugar, + ¼ cup of flour until incorporated. Pulse in butter, 1 tablespoon at a time. Add both extracts to batter. With blade running, add eggs one at a time. Add ½ of flour mixture. Pulse. Add remaining flour mixture. Pulse until combined. This batter is fairly thin. Pour on top of pears in pan. Bake for 50-70 minutes. Toothpick should come out clean when inserted into cake. When removed from the oven, run a sharp knife around the cake. Allow it to cool completely in the pan. When cool remove from pan and top with sifted powder sugar. Enjoy.

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Friendsgiving CELEBRATING A NEW HOLIDAY TRADITION Words Elena Fodera Richards Illustrations Charlotte Oden

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hen the holidays roll around, we often think of old traditions, tried-and-true recipes, and (sometimes awkward, or worse) family gatherings. But when it comes to eating, drinking and being merry, there are always new ideas on the table. “Friendsgiving,” is one tradition that’s taken hold in recent years, and it might just become your new favorite holiday.

differs from group to group, a few things are pretty certain: among friends you can relax more, drink more, be more adventurous. You can introduce new dishes and ideas without judgment and still get to enjoy the comfort food of regular Thanksgiving. Or, heck, if you really love turkey and stuffing, you can have it twice! But the diversity that potlucks offer can be one of the highlights of Friendsgiving. When people come from different cultural backgrounds, they inevitably bring different foods—think empanadas next to the cranberry sauce—and in today’s age of D.I.Y. and urban gardening, you may just find some homemade/homegrown goodies on the table as well. There are no real rules, and that’s why people love it.

Though there’s no formal date or definition, it’s often celebrated leading up to Thanksgiving or the day after (a welcome alternative to Black Friday featuring a feast of leftovers). This potluck gathering, as the name implies, is one of friends and neighbors—you know, those people you choose to share a table with. Not that there’s anything wrong with family, of course. It’s popular Whether you’re attending a among college Friendsgiving this year or students and you’ve decided to host your others for own, don’t hold back! Get in whom visiting the kitchen, get creative, and home may not whatever space you have, fill be an option, as it with food and friends. It’s a well as anyone joyful sight to behold. Below are who loves a some of my go-to recipes from good excuse parties and Friendsgivings to party. And past, which I hope you’ll try. who doesn’t? Some are special occasion-only and some are now regular fixin’s, but While the attraction of Friendsgiving all of them are well-loved. www.paprikasouthern.com

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Roasted Garlic & Fennel Pork Tenderloin (Serves 4-5 people)

I know, I know, turkey is supposedly the star of a great Thanksgiving meal. But let’s be honest. Prepping and roasting a perfect turkey is no small feat. While certainly not impossible, it couldn’t hurt either to entertain some simpler main course options that are equally impressive—like this delicious pork tenderloin. If you’ve never cooked with fennel before, this dish is a great way to learn. It’s easy, mouth-watering and your guests will love it. 2 pork tenderloins (about 1 lb. each) 3-4 fennel bulbs 1 head of garlic, unpeeled Juice of ½ an orange, fresh-squeezed ¼ C olive oil ½ tsp. ground cumin Sea Salt & Fresh Cracked Pepper Preheat the oven to 375°F. Rub the pork well with sea salt and fresh cracked pepper. To keep the tenderloins moist and flavorful, sear each on the grill or in a very hot pan, just enough to put some color on the outside. Take the tenderloins off the heat and set aside. Cut the stalks and fronds off the fennel and set aside. The fronds can be used as herbs for garnish. Slice the bulbs into thin rounds and place in the bottom of a baking dish. Place all but 2-3 whole garlic cloves, unpeeled, into the dish. Peel and chop or grate the remaining garlic into a small bowl. Add the olive oil, orange juice and cumin into the bowl and whisk together. Put the tenderloin in your baking dish and pour the juice mixture over it. Bake at 375°F for 30 minutes or until a meat thermometer reads 160°F. If the tenderloin appears to be drying out before the center is done, spoon some of the juices over the meat and cover the dish with foil.

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Elena’s Bacon-Cayenne Kale

(Serves 2-4 people, multiply as needed!) This dish is my take on Southern-style greens. Traditionally, some variation of collards, turnip or mustard greens are simmered with ham hocks and seasoned with vinegar to create one of the staples of the Southern diet. This dish, however, uses kale and thick-cut bacon along with sweet onions* and finished with the kick of lemon & cayenne. *Note to locals: While Vidalia onions won’t be in season during Friendsgiving timeI highly recommend using this variety when you can! Only in the spring are these famed sweeties available, and they are so worth the wait. I also love to use Savannah River Farms bacon pieces for their thick cut and rich flavor. 1 large bunch of curly kale, stems removed and roughly chopped 1 large sweet onion, chopped ½ lb. thick-cut bacon, diced into cubes 1 Tbsp. organic apple cider vinegar (or pepper vinegar for those who like it hot!) 1 Tbsp. brown sugar ¼ tsp. cayenne pepper ¼ C water 1 or 2 lemon wedges Cook the bacon pieces in a large stockpot until golden. With a slotted spoon, transfer the bacon to a dish and drain off all but about a tablespoon of grease. Slowly caramelize the onions in the bacon grease. When they are translucent, stir in the brown sugar. Turn up the heat to a sizzle and toss in the chopped kale. Stir well and let the kale begin to wilt. Add cayenne pepper, a hefty squeeze of lemon juice, and the bacon pieces and mix together. Pour a 1/4 C water into the hot pan, cover and let steam for 5 minutes or until desired. Just like I avoid over-boiled collards, I don’t love wilty kale, so I take mine off the stove rather quickly-before the bright green color fades- but you can leave yours as long as you want, and add more water if you’d like them to simmer. Regardless, finish the batch with a splash of vinegar and serve it hot! www.paprikasouthern.com

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Elena’s “Devilish” Eggs (Makes 12)

These deviled eggs are made with a smoky sweet potato filling for an unexpectedly delicious bite. For Eggs: 1 dozen fresh eggs, hard-boiled and cooled overnight 1 large whole sweet potato, roasted 1 tsp. roasted red chili paste 1 tsp. smoky chipotle mustard 1 tsp. extra virgin olive oil For Garnish: Spanish smoked paprika Cilantro leaves, finely chopped After roasting a sweet potato and letting it cool completely, remove the flesh into a mixing bowl and set aside. Cut all the hard-boiled eggs in half lengthwise and gently remove the yolks into the mixing bowl. Set the whites aside to fill. Using a hand mixer, whip the sweet potato and yolks, chili paste, mustard and a drizzle of olive oil until fluffy. Spoon the mixture into a piping bag (or a plastic zip-lock bag and snip off the corner with scissors); squeeze neatly to fill the egg halves. These can be made a day or two ahead of time and refrigerated, just remember to sprinkle the eggs with paprika and top with cilantro just before serving. page 23

Ginger Pumpkin Pie topped with Maple-Candied Pecans For the Pie: 1½ C pumpkin puree (canned or homemade) 1½ C evaporated milk 1 C brown sugar 1 Tbsp. cornstarch 1 Tbsp. maple syrup 2 tsp. ground ginger 1 tsp. cinnamon ½ tsp. salt 3 eggs 1 fresh or frozen pie crust, pre-baked Preheat the oven to 425°F. Combine the brown sugar, cornstarch, ginger, cinnamon, and salt in a bowl. With a hand mixer, beat the pumpkin, maple and eggs in a separate large mixing bowl. Slowly pour in the sugar and spice blend, then the evaporated milk until fully combined. Pour the pumpkin mixture into a prebaked pie crust. Bake at 425°F for 10 minutes, then turn the heat down to 350°F and bake for 30 more minutes. Let cool before serving. For Garnish: 1/2 C fresh pecan halves 1 Tbsp. maple syrup In a small pan or cast-iron skillet, lightly toast the pecans over medium heat. Add the maple syrup and stir quickly to coat. When the coating appears chewy and caramelized, turn the heat off immediately they will burn quickly! Let cool. Do not refrigerate or they’ll lose their crunch! Top your pumpkin pie with the candied pecans just before serving. www.paprikasouthern.com


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November's Harvest Images: Siobhan Egan Styling: Bevin Valentine Jalbert Florals: Colonial House of Flowers Location: Cohen’s Retreat, Savannah, GA Special thanks: Jeanne Svendson

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OUR GUIDE TO SETTING YOUR THANKSGIVING TABLE with

Colonial House of Flowers

A creative place-setting adds color and character to your holiday table! Choose dinnerware in complementary colors that go with the theme of your gathering. We chose a dinner plate with a navy border edged in gold, a salad plate with a yellow border, also edged in gold, and a patterned bread plate with a gold design and scalloped edges to finish. Check antique stores for unique pieces, and don’t be afraid to mix and match!

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For flatware, we chose an ornate set finished in vintage-inspired gold to complement the gold accents on our china. The gold added a touch of vintage glam that contrasted perfectly with the rustic setting.

To set your table: Left: Forks, with the smallest on the outside Right: Spoons and knives; the smallest spoons go on the outside, with the knife closest to the plate, facing in. Glasses or goblets go on the top right of your place-setting. Hint: Remember which side which utensils belong on by remembering that “fork” and “left” both have four letters, while “spoon,” “knife,” and “right” all have five! page 41

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At Home with Susan Mason IMAGES BY SIOBHAN EGAN TEXT BY BEVIN VALENTINE JALBERT

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e love the touches that make a house a home. It’s the personal details--the family photos, the souvenirs of travel, the artwork collected over years--that elevate a space. A home is a space for respite, a palette of personal expression, and a backdrop for entertaining. It is in this spirit that we are delighted to share with you our glimpse into the home of renowned Savannah caterer Susan Mason. Filled with interesting touches like a gold-leaf ceiling, different colored rooms, and unique frieze pieces, the Victorian home, built in 1893 and renovated by Mason in 1998, houses a beautiful and one-of-akind art collection. The collection, which includes artists such as Rose Casterline, Gerardo Rios, Valerie Lennon, and many more, is a synthesis of Mason’s personal taste and an instinct for interior design.

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P.S. Paprika Southern recommends

HOUSTON The Museum of Fine Arts Houston presents Monet and the Seine: Impressions of a River. The Seine was a subject Monet returned to again and again, and this show brings together over 50 of the renowned Impressionist painter’s works. On view through February 1

COLUMBIA Currently on view at the Museum of Art in Columbia, SC, Norman Rockwell: Behind the Camera, explores the photographs the beloved painter staged to create his iconic Saturday Evening Post cover illustrations. On view through January 18 www.paprikasouthern.com

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SAVANNAH Slideluck Savannah will take place this month. Slideluck is an international event combining a potluck meal with art. Guests are treated to curated slideshows of artwork during a fun evening. November 14

CHARLESTON Rebekah Jacob Gallery presents Southern Gothic, an exhibition of paintings and monotypes by artist Edward Rice. The work explores details of southern architecture as an act of memory and preservation. On view through December 31

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Follow along with Paprika Southern throughout the month: Facebook Twitter Pinterest Instagram See you in December!

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