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Cheese Board For a small dinner party, keep your selection of cheese to three, with a range of textures and flavors. When hosting a larger group, stick to five, adding in a few selections for interest’s’ sake. A good rule of thumb is to portion out about three ounces of cheese per person. You might want to add in a wild card, but don’t expect to be host and matchmaker when you’re serving up a borderline-rank Roquefort. Put faith in your local cheese monger, who you can trust to recommend the perfect cheese based on what you’re serving it alongside, and they can even tell you how to serve it, whether sliced, crumbled, or cubed. Your guests will assume what sits side by side is meant to be eaten together, so do them a favor and arrange in pairs to avoid an unsavory combination, although mixing and matching is always encouraged. Let the cheese sit at room temperature for 30 minutes before serving. While the cheese softens, assemble your accoutrements. Gather your pairings and group together items meant to be eaten in tandem. Have the right utensils on hand and cut a few slices for your guests—nobody wants to be the first to cut the cheese.
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CITRUS CELEBRATION Ojai is renowned for miles of winding orchards, and particularly the citrus that grows there. From March to May, harvest season sees a bounty of oranges, lemons, satsumas, grapefruits, and the region’s signature varietal, the pixie, a small, ultra-sweet, seedless version of a tangerine. Taking advantage of fruit in its prime is to employ it every form, paired it with flavors both savory and sweet and sneaking it into seasonal crafts. Even the flowers featured a base of halved oranges, of offset by spindly white blooms with a light perfume to compliment the bright citrus aroma.
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Citrus Bath Salts Mix the salts together in a large bowl until well-mixed. Sprinkle in your favorite dried herbs or flowers and add 10 drops of lemon essential oil and stir thoroughly. Scoop into a jar and seal for later use or to give as a
INGREDIENTS makes 2 cups
gift with simple instructions to pour into a bath and relax. about Âź cup each of epsom salt dead sea salt pink himaylayan salt dried herbs 10 drops lemon essential oil
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AN HERBAL GARDEN PARTY I love a light lunch in the garden followed by a nice cup of tea, especially when I’ve cooked using herbs and florals from the plants around us. My idea of a garden party is pretty laid-back, a far cry from a tea time that’s ultra-prim and puttogether. In general, and especially for a midday meal outside in bare feet, I like to leave complications to the cooking, and even then, it’s just a matter of learning technique. This halibut dish is only tricky because hoja santa can be difficult to find in traditional supermarkets, but its popularity in central and southern Mexico means it should be available in most Latin American markets, if that’s available to you. This large, heart shaped leaf is used to flavor savory dishes, and its complex notes can be hard to pin down—it’s not quite peppercorn, not quite anise, and the taste recalls eucalyptus, mint, and even a touch of sassafras. Wrapped with finishing touches of lavender and lemon, this halibut makes a beautiful plate that’s just as good to eat.
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Jenni’s Tips Min pra sint fugia quiatio nsequunt, alianto explabo. Occusandunt earciet fugiam volor rem lam aborum necum et odita cor rate doluptio molut alia volor aut velitem non cus re ipsunt latempost, evenitatem quo. Neque nimolupta quas am eum nonsero te lam, odionse pe nos quo con quidunt ut voluptate por adis earchit aturestiis as re lam qui utaes explabor aut dollant, int odit. Occusandunt earciet fugiam volor rem lam aborum necum et odita cor rate doluptios, consequ amentiur. Volor aut velitem non cus re ipsunt latempost, evenitatem quo in re, esequi to blam, corerro quodi odipici umquia vendae essuntiis ut aliquis sitias is ipis aut.
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Pumpkin Bread INGREDIENTS: serves 8
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1# mushrooms (oyster & shitake), cleaned and
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sliced into ½’’ slices
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2 bunches of swiss chard, stemmed and cut into ribbons 14 organic free-range eggs 2 tablespoons shallots, minced 2 cloves garlic, minced 2 sprigs thyme 2 tablespoons extra virgin olive oil salt
9 x 13’’ baking dish or 10’’ cast-iron pan
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Jenni’s Tips Min pra sint fugia quiatio nsequunt, alianto explabo. Occusandunt earciet fugiam volor rem lam aborum necum et odita cor rate doluptio molut alia volor aut velitem non cus re ipsunt latempost, evenitatem quo. Neque nimolupta quas am eum nonsero te lam, odionse pe nos quo con quidunt ut voluptate por adis earchit aturestiis as re lam qui utaes explabor aut dollant, int odit. Occusandunt earciet fugiam volor rem lam aborum necum et odita cor rate doluptios, consequ amentiur. Volor aut velitem non cus re ipsunt latempost, evenitatem quo in re, esequi to blam, corerro quodi odipici umquia vendae essuntiis ut aliquis sitias is ipis aut.
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Marinated Olives Min pra sint fugia quiatio nsequunt, alianto explabo. Occusandunt earciet fugiam volor rem lam aborum necum et odita cor rate doluptio molut alia volor aut velitem non cus re ipsunt latempost, evenitatem quo in re, esequi to blam, corerro quodi odipici umquia vendae essuntiis ut ipsapicati aliquis sitias is ipis aut fugiate mporundus, consequ amentiur? Quis core idel ipsanis simagnate sinvenestem. Et audae pa nis earchil ipsa natur? Hicabo. Nem. Neque nimolupta quas am eum nonsero te lam, odionse pe nos quo con premperci voles reicius ea premporestia aut et quatis dusae nia estrunt quidunt ut voluptate por adis earchit aturestiis as re lam qui utaes explabor aut dollant, int odit qui temporeMi, te pligend iamusa di natistiatur?
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Gingerbread Min pra sint fugia quiatio nsequunt, alianto explabo. Occusandunt
INGREDIENTS:
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for 8
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16 ounces of bourbon
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6 cups boiling water
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8 chai tea bags 1.5 cups fresh lemon juice 1.25 cups honey 8 cinnamon sticks 8 cloves 8 orange peels, garnish 8 cinnamon sticks, garnish
Pacific Natural
Simple Seasonal Entertaining Jenni Kayne Rizzoli International Publications, Inc. 300 Park Avenue South New York, NY Â 10010 www.rizzoliusa.com ISBN: 987-0-8478-6414-0 $45.00 Can: $60.00, UK: ÂŁ32.50 HC, 8.5 x 11 inches 256 pages 200 illustrations Rights: World For serial rights, images to accompany your coverage, or any other publicity information about this title please contact: Pam Sommers, Executive Director of Publicity, T. (212) 387-3465, psommers@rizzoliusa.com