Guide to the Holidays 2014 by Sauce Magazine

guide to the

holidays holiday shopping

potluck

the sweetest

s t a r t s

like a pro

edible gift

p. 13

p. 23

p. 3 Guide to the Holidays 2014

h e r e

FREE, guide to the holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 1

2 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

2. Lodge 10-inch cast-iron skillet

Starter Kitchen

th e

Building a good kitchen takes years of acquiring the right tools and gear. Such a daunting to-do list can overwhelm even the most enthusiastic newbie cook. (What is a sous vide machine, anyway?) Skip the fondue set that will only gather dust in an out-of-reach cabinet and gift your kitchen beginner with stuff they will use for a lifetime. – Maggie Pearson

4. Wüsthof 8-inch cook’s knife

3. Dominica cutting board

Fifty shades of chicken Cookbook Taking the concept of “food porn” to a new (and lascivious) level, Fifty Shades of Chicken: A Parody in a Cookbook is the perfect choice for a young couple just starting out. Behind the trussing, tugging, pounding and other winking double entendres, this hilarious parody of a cookbook has some great basic chicken recipes, allowing your beginner chef to focus on – ahem – other important matters. $20. Subterranean Books, 6275 Delmar Blvd., University City, 314.862.6100, subbooks.com

Lodge 10-inch cast-iron skillet Few things are as beloved to the cook as a cast-iron skillet. Hundreds of delectable dishes are at your fingertips – think seared steaks, bacon, cornbread, oven-baked sweet biscuits and more. Cast iron can withstand high heat and abuse, requires minimal cleaning and lasts forever. In fact, there’s a good chance your recipient will regift it – to the next generation. $25. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com

Dominica cutting board This one is for all the moms who lectured their kids about using the cutting board and not the counter for trimming the crust off sandwiches. Correct them once and for all with this chic bamboo board. Harder than maple and earth-friendly, it’s as sustainable as it is good-looking. If you’re lucky, they might even call to say thanks. $30. Cornucopia, 107 N. Kirkwood Road, Kirkwood, 314.822.2440, cornucopia-kitchen.com

Wüsthof 8-inch cook’s knife Behind every really good meal is a really good knife, and every cook has a favorite. We’re partial to Wüsthof’s classic 8-inch cook’s knife. The handle and blade are proportioned and balanced perfectly, allowing you to slice paper thin, dice fine and crush garlic (or anything else) with the flat. $100. Bertarelli Cutlery, 1927 Marconi Ave., St. Louis, 314.664.4005, bertarellicutlery.com

Sprouted Designs Kitchen towels Life is wicked messy, the kitchen even more so. Clean things up with local artist Amanda GraySwain’s flour sack towels with bright silk-screened designs. these bright and happy cotton towels look great draped over an oven handle, in the pocket of an apron or when used as oversized napkins. $12.50. Sprouted Designs, sprouteddesigns.com

5. Sprouted Designs kitchen towels

1. Fifty Shades of Chicken cookbook

Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 3

4 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

3. Coasters

the boozehound

4. Scotch Club membership

Whether buying for a drinker of discriminating taste or a champion imbiber of, well, anything, it’s easy to douse yourself in options. Here we list (responsibly, of course) a gift for every breed of boozehound in your life. – Maggie Pearson

Vintage glassware Few things say sophistication like beautiful glassware. But if Great-aunt Vera is holding tight to her 1930s cut crystal while side-eyeing you at Thanksgiving, perhaps it’s best to head over to Miriam Switching Post. The shop is always stocked with an estate sale’s worth of stemware. Plus, all proceeds go to benefit the Miriam School & Learning Center, making you a family peacemaker and all-around do-gooder. Prices vary. Miriam Switching Post, 2171 S. Big Bend Blvd., Maplewood, 314.646.7737, miriamswitchingpost.org

Pierre Gerbais Cuvee de Reserve Extra Brut When gifting a bottle, one can never go astray with Champagne. This year, pass up the orange label and look for a grower Champagne. Emphasizing terroir and local production, farmer’s fizz is made by the very hands that grew the grapes, making each vintage unique. The small number of grower Champagne houses also means less of their bubbly reaches our shores – so make haste. $40. The Wine and Cheese Place, 7435 Forsyth Blvd., Clayton, 314.727.8788, wineandcheeseplace.com

Coasters Experts on all things suds, Bavarians call their coasters Bierfilzl, or “beer felt.” Case in point: Graf and Lantz’s line of extra-thick felt coasters (they come four to a pack) in modern color schemes. Prosit! $27. Frill Home, 8837 Ladue Road, Ladue, 314.696.2222, Facebook: FRILL Home

Scotch club membership Winston Churchill, Mark Twain, Lady Gaga, Ron Burgundy: The list of people who enjoy a good scotch goes on. St. Louis has its own club of scotch lovers who gather bimonthly at The Wine & Cheese Place in Clayton to learn about and enjoy different whiskeys. An annual membership is perfect for someone looking for an approachable and communal way to experience Scotland’s finest export. $200. Drummond MacDougall’s Single Malt Society, scotchstl.com

Jim Murray’s Whisky Bible In the beginning was scotch. And bourbon. And rye. Shouldn’t there be a guide? The range of flavors and sources is almost too varied for anyone who hasn’t spent years refining his knowledge. Thankfully, the annually updated Jim Murray’s Whisky Bible has the lowdown on all things whiskey. A man who knows such flavor profiles as burnt sherry and cigarette ashes is one you should listen to. $20. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com

5. Jim Murray’s Whisky Bible 2. Pierre Gerbais Cuvee de Reserve Extra Brut

Guide to the Holidays 2014

1. Vintage glassware

saucemagazine.com I SAUCE MAGAZINE I 5

3. Cooking class

2. Absinthe & spoon

4. Gift Horse by Juniper

The Obligatory Gift Gone are the days when a few woven potholders or Shrinky Dinks satisfied everyone on your gift list. Now we feel obligated to buy tokens of holiday cheer for people who make our everyday lives better (teachers, babysitters) and others who are, for better or worse, part of our everyday grind (co-workers, neighbors). These reasonably priced goodies will make the recipient feel merry and bright. – Kellie Hynes

Buttermilk Body Butter Teachers may love your children, but their germs? Not so much. A bottle of deliciously scented (and vegan) A Breath of French Air Baby Buttermilk Body Butter soothes hands chapped by antibacterial soap and hand sanitizer. Best of all, it’s made right here in St. Louis. $12. The Foundrie, 263 Chesterfield Mall, Chesterfield, 636.730.4130, thefoundrie.com

Absinthe & Spoon Indulge your giftee’s creative side with a 50-milliliter bottle of absinthe, the anise-flavored spirit loved by poets, painters and Sazerac drinkers alike. Pair it with an absinthe spoon, which is traditionally used to dissolve a sugar cube into the drink. Absinthe: $11. Absinthe spoon: $5 to $12.50. Vom Fass, 7314 Manchester Road, Maplewood, 314.932.5262, slmo.vomfassusa.com

Cooking Class Instead of an object, give an experience: Pick up a gift certificate for a Dierbergs School of Cooking class and let them learn from the pros. Classes cover everything from the basics (Cooking 101) to food trends (Hello, Paleo!) to romantic evenings (Couples Cook). But our favorite, of course, is Wine & Dine with Sauce Magazine (the next class is Dec. 5). $38 and up. Dierbergs, various locations, dierbergs.com/school

Gift Horse by Juniper Give them a taste of the South with a bag of goodies from Juniper. The CWE restaurant will fill a canvas tote with favorites like its pimento cheese, chowchow, apple butter, ketchup, hot sauce, pickles, mini pound cake and assorted boxed candies, guaranteed to liven up any roomful of Yankees. $45 and up. Juniper, 360 N. Boyle Ave., St. Louis, 314.329.7696, junipereats.com

Saltwater Taffy Is there anything happier than a pile of colorful taffy? Not when it comes in awesome flavors like cherry cola, chile mango and maple bacon. Fill a vintage mason jar with taffy, and you’ve got a delightful gift for less than $10. Saltwater Taffy: $6 to $8 per bag. Rocket Fizz, 6303 Delmar Blvd., University City, 314.833.4614, rocketfizz. com. Mason jar: $1.50. The White Rabbit, 9030 Manchester Road, Brentwood, 314.963.9784, thewhiterabbitstl.com

5. Saltwater taffy

1. Buttermilk body butter

6 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 7

8 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

5. At-home wine dinner

THE FOOD SNOB

knife photo by michelle volansky; dinner lab photo courtesy of dinner lab

Whether it’s food, coffee or booze, the food snob has strong sentiments and hard-nosed predilections, which makes shopping for one even more fun – or challenging. Relax, nervous shoppers. These food snob-friendly products are sure to surprise and satisfy that persnickety gourmet in your life. – Michael Renner

Handmade Knives Damascus steel? Giraffe bone handles? Nate Bonner's line of artisan kitchen knives runs the gamut from the utilitarian to the truly ornate. There's enough craftsmanship in each sui generis, handmade specimen to dazzle even the fussiest culinary aesthetes – and give you a matchless gift to pass their way. Paring, chef's and other types of knives available. $180 and up. NHB KnifeWorks, 4155 Beck Ave., St. Louis, 314.776.3800, nhbknifeworks.com

1. Handmade knives

Coffee subscription Food snobs love good coffee – the more exotic the better. Card-carrying coffee aficionado Eric Matthew Wilkinson gets it. His Flyover Coffee subscription service works with five local, small-batch roasters (with more to come) to deliver fresh-roasted whole beans to your door each month or every other week. All you have to do is grind, brew and sip. Pajamas optional. $19 and up per month. Flyover Coffee, flyovercoffee.com

3. Half-bottle wine gift box

Half-bottle Wine Gift Box A half-bottle of wine is so handy, and Starrs is the place to stock up. Among the extensive selection (125!) of half-bottles, you’ll find 26 French wines, 25 dessert wines and 17 sparklings. The shop will assemble a gift box (using repurposed wooden wine crates) with as few as six bottles or as many as 24. Every box comes with a few noshes, too, such as cheese, nuts and cookies. $75 and up. Starrs, 1135 S. Big Bend Blvd., Richmond Heights, 314.781.2345, Facebook: Starrs

Dinner Lab Your eclectic eater probably has an adventuresome spirit, so send her to Dinner Lab. The pop-up dining club that originated in New Orleans uses local and national chefs and has expanded to 20 cities, including St. Louis. Events are held in such unusual locations as, say, an abandoned warehouse or a helipad. St. Louis’ first dinner was held in a secret place hidden from the street and accessible only through a concealed door. (OK, OK, it was the 2720 Cherokee Performing Arts Center.) $125 annual membership fee plus $60 (average) per dinner. Dinner Lab, dinnerlab.com

At-home wine dinner Cooking, serving, pairing wines, cleaning up: Angela Ortmann (known in the blogosphere as STLwinegirl) does it all while you and your guests sit around like the Crawleys of Downton Abbey, supping on a four-course meal with wine pairings to match your taste and style. A three-course Sunday Supper option is also available. Ortmann even brings the dishes and utensils, so you can give Daisy the night off. Fourcourse dinner: $75 per person, six-guest minimum; Sunday Supper: $40 per person. STLWineGirl, stlwinegirl.com.

4. Dinner Lab

2. Coffee subscription

Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 9

10 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 11

12 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

O n e - u p Po t l u c k 6 dishes – and 1 drink – to destroy the competition

Admit it. You know the smug satisfaction you feel when your casserole dish comes home empty after a potluck. Even more egoboosting: when your food contribution is the first that everyone scampers to try. Holiday get-togethers often mean potluck-style meals, and though we’re all for seasonal goodwill, we know that you want to bring a dish that’ll knock their socks off. Who better to ask for winning recipes than the chefs who have to impress diners night after night? They delivered with everything from starters to mains to sweet endings to help you trump the potluck competition. Not a cook? Dare to walk in with a carryout dish that’ll still turn ’em green with envy. Forget all the dinner party rules you were taught. The gloves are off. Get ready to one-up at the potluck.

by li gaya fi g u e r a s , jacki e fo ga s an d ke lli e hyn e s | ph otos by j o nathan gaym an Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 13

potluck dishes to go We get it. Not everyone has the time, interest or attention span to cook for a crowd. But that doesn’t mean you should bring a bag of Doritos to your next potluck. Thanks to these local eateries, easy, unexpected cuisine is just a carryout order away. – Kellie Hynes

Paella Drop off your own paella pan at Guido’s, and they will cook their amazing paella valenciana right in it. No pan? No hay problema. You can borrow one of theirs and return it after the party. $18 and up. Guido’s Pizzeria and Tapas, 5046 Shaw Ave., St. Louis, 314.771.4900, guidosstl.com

Zesty quinoa salad If you eat dairy-free, ensure there’s something you can eat by bringing this stellar salad. The spicy, citrusy quinoa works double-duty as a tasty side dish and vegan entree. $7 per pound. Fields Foods, 1500 Lafayette Ave., St. Louis, 314.241.3276, fieldsfoods.com

Shaved kale salad Kale’s hearty texture and verdant color will hold up until the party shuts down. Call ahead to place your order, then pull up to Pasteria’s front door. The valets will bring your salad straight to you – no parking

necessary. $12. Pastaria, 7734 Forsyth Blvd., Clayton, 314.862.6603, pastariastl.com

Meze platter Walk in with an empty serving platter and walk out with an overflowing assortment of falafel, hummus, baba ghanoush, labneh or any number of other Middle Eastern delights. $30. Ranoush, 6501 Delmar Blvd., University City, 314.726.6874, ranoush.com

Barbecue baby back ribs You could spend hours smoking ribs to perfection or just pick up a few racks from The Smokehouse Market at Annie Gunn’s. If you have time, slice them into individual ribs and arrange them on your own dish. A roll of paper towels adds a nice touch. $20 per rack. The Smokehouse Market, 16806 Chesterfield Airport Road, Chesterfield, 636.532.3314, smokehousemarket.com

Sushi tray With 24 hours’ notice, new sushi lounge Baiku can supply you with a selection of 10 pieces of nigiri and either three classic maki or, for a 20-spot more, three specialty rolls like Serpent, Onisan and Red Dragon (the tray contains about 35 pieces in total). Basic tray: $60, Specialty tray: $80. Baiku, 3407 Olive St., St. Louis, 314.896.2500, baikustl.com

14 I SAUCE MAGAZINE I saucemagazine.com

Fried Brussels

sprouts salad recipe on p. 19

Fried Brussels Sprouts Salad tastes best soon after the sprouts are yanked from the fryer. Make this dish if you’re the host or if you don’t have to travel far to the party.

Guide to the Holidays 2014

ichabod

punch recipe on p. 21

Impress your guests by serving Ichabod Punch in fancy stemware. Go to p. 5 for information on where to stock up on vintage glasses.

Guide to the Holidays 2014

saucemagazine.com I SAUCE MAGAZINE I 15

uncork a potluck winner Wine and beer may be your obsession, but who knows whether the other dinner guests can recognize the difference between a pinot and a cab? If you’re bringing a bottle to the party, don’t waste your money on an uninterested crowd that’ll drink whatever’s being poured, but do make sure the contents in your glass taste great and are pairable with a hodgepodge of dishes. Here, five bottles – all less than $20 – that are perfect for a potluck. – Ligaya Figueras

2012 Château Gromel Bel Air Holding flavors of dark currant, blackberry and espresso, this blend of merlot and cabernet sauvignon can be matched with cheese, poultry and beef. Just saying it’s a Bordeaux will earn you cred. $10. Claymont Wine & Spirits, 15495 Clayton Road, Ballwin, 636.227.1012, Facebook: Claymont Wine & Spirits

16 I SAUCE MAGAZINE I saucemagazine.com

4 Hands Brewing Co. Sugar & Spice This local Belgian dubbel, available in November and December, is dessert in a glass, holding the flavors of apricot, cherry, fig and baking spices. It may just be the thing to win over all those fruitcake naysayers. $9, Randall’s Wines & Spirits, all locations, shoprandalls.com

2013 Berger Gruner Veltliner Reminiscent of a sauvignon blanc but with zestier character, this white pairs well with sushi – any fish or seafood, really. Sip your way through this liter bottle as you discuss the merits of its crown cap. $16.50. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com

2012 Reserve de la Saurin Vin de Pays du Garde Blanc This medium-bodied, floral white “overperforms” for the price, said Elaia and Olio’s wine director, Andrey Ivanov. “it doesn’t have marshmallowy, candy notes you get from some wines at that price.” Salad, pasta, chicken: great pairings, all. $10. United Provisions, 6241 Delmar Blvd., St. Louis, 314.833.5699, unitedprovisions.com

2011 Les Hérétiques If red meat is anywhere on the menu, this is the bargain bottle for you. Truffles’ general manager and wine director Aleksandar Jovanovic described it as “a doozy with a Honda sticker.” Sold! $7. Truffles, 9202 Clayton Road, Clayton, 314.567.9100, todayattruffles.com

Guide to the Holidays 2014

How not to be a potluck jackass

illustrations by vidhya nagarajan

Hooray! Someone likes you enough to invite you to his potluck dinner. But don’t screw it up by being a nitwit. Not clear on what exactly constitutes such behavior? Read on for a comprehensive list of potential potluck party fouls. Avoid them, and you’ll secure an invite to next year’s shindig before the night is over. Commit them, and you better hope the host appreciates your better half. – Kellie Hynes

Do recon. Ask around, then prepare a dish that complements the other guests’ offerings. Don’t be the lazy twit who whips up slice n’ bake cookies while someone else sweats over mini creme brulee. Presenting a posh pate to an onion dip crowd is an equally boneheaded move.

Guide to the Holidays 2014

Don’t ask to use the oven. Your hosts have carefully timed the prep and cooking of their own dishes. If they can’t cook their lasagna because you’re baking your brie en croûte, you’re a selfimportant dolt. Slow cookers are a great way to keep food warm – if your host has available electrical outlets. Better yet, choose a dish that is served at room temperature.

Do supply your own serving spoons. It’s poor form to assume your host has enough serving pieces for everyone. But as potluck gaffes go, this is a relatively minor infraction. If you accidently leave your cake cutter at home on the kitchen counter, don’t sweat it. You’re only kind of a jerk.

Do keep your food issues to yourself unless you have a lifethreatening allergy. Otherwise, use common sense to determine what you should pile on your plate. People who make a production about what they can and can’t eat are attentionseeking blockheads. Bonus jackass points go to anyone who declares food to be “clean” or “unclean.” Leave the paleo platitudes at home.

Do be transparent about the ingredients if asked. This is the flip side of the previous faux pas. Always disclose what’s in your dish. Anyone who says there’s no meat in something made with chicken broth – even if it’s “just a splash” – is a certifiable jackass.

Don’t get drunk. Let this be your party mantra, and not just at potlucks. Getting so sloshed that you tumble down the stairs, fling your cocktail, and land on another guest’s husband is the jackass trifecta. If you find yourself in that undignified position, immediately redeem yourself by offering to host the potluck next year. Then compliment the host’s lasagna.

saucemagazine.com I SAUCE MAGAZINE I 17

fall squash pasta bake reci pe on p. 19

Are you ready to take the potluck competition to the next level? Â Go to saucemagazine. com/blog for the potluck tools to take your dish over the top, from magical magnetic tongs to stylish trivets to elegant casserole dishes people will be talking about until this time next year.

18 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

RECIPES Fried Brussels sprouts salad Courtesy of Metropolitan Farmer’s Wes Johnson 12 servings Canola oil for frying 6 Tbsp. thinly sliced garlic 9 cups Brussels sprouts, quartered 3 pears, julienned 12 leaves Bibb lettuce, torn into bitesized pieces ¾ cup Burnt Honey Dressing (recipe follows) ¾ cup garlic aioli or mayonnaise • In a heavy skillet, heat ½ inch oil over medium heat. Fry the sliced garlic until crisp and golden, about 3 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. Set aside. • Increase the temperature to high heat so the oil is hot but not smoking. Working in batches, fry the Brussels sprouts until the edges are crisp and golden, about 5 to 7 minutes. Remove with a slotted spoon and transfer to a paper towel-lined plate. • In a large bowl, toss the sprouts, pear, lettuce, dressing and garlic aioli. Garnish with the garlic chips and serve immediately.

Burnt honey dressing Courtesy of Metropolitan Farmer’s Wes Johnson 2 cups 1 cup honey ¹∕³ cup apple cider vinegar 1 cup olive oil • In a large saucepan over medium heat, bring the honey to a boil, then Guide to the Holidays 2014

turn off the burner. Let sit 2 to 3 minutes to cool slightly. Repeat 3 to 4 times, until the honey is dark brown. • Whisk in the vinegar and olive oil. Refrigerate to cool before use.

Tomato-Braised Chicken Thighs Courtesy of Five Bistro’s Anthony Devoti 12 servings

Smoked Trout Deviled Farm Eggs Courtesy of Kitchen Kulture’s Mike Miller 3 Dozen 18 eggs 2 oz. cured and smoked trout or smoked salmon 6 Tbsp. creme fraiche Zest and juice of 2 lemons 4 cloves roasted garlic 2 Tbsp. chopped parsley 1½ Tbsp. Dijon mustard 1 tsp. horseradish Kosher salt to taste 2 oz. fresh trout or salmon roe, for garnish 3 Tbsp. finely chopped chives, for garnish • In a large bowl, prepare an ice water bath. Over high heat, bring a large pot of water to a boil. Boil the eggs 8 minutes, then remove and submerge them in the water bath until the eggs are cool to the touch. • Peel the hard-boiled eggs and slice each in half lengthwise. Gently scoop out the yolks with a spoon and place them in a large mixing bowl. Set the whites aside. • To the same bowl, add the smoked trout, creme fraiche, lemon zest, lemon juice, roasted garlic, parsley, mustard, horseradish and salt. Whisk vigorously until smooth and airy, about 2 minutes. • Using a pastry bag or spoon, fill the center of each egg white with the yolk mixture. Garnish each with about ½ teaspoon roe and a light sprinkle of chives.

12 bone-in skin-on chicken thighs Kosher salt and freshly ground black pepper to taste Chopped fresh thyme to taste 1 cup bacon, diced 1 cup onion, medium dice ½ cup carrots, medium dice ½ cup celery, medium dice 2 Tbsp. crushed garlic ¼ cup tomato paste Splash red wine 2 cups canned diced tomatoes, drained 2 quarts chicken stock • Preheat the oven to 350 degrees. Rub the chicken thighs with salt, pepper and thyme. Set aside. • In a high-sided pan, saute the bacon over medium heat to render the fat, about 8 to 10 minutes. Remove the bacon with a slotted spoon and place on a paper towellined plate. Set aside. In batches, sear the chicken thighs over medium-low until golden, 5 to 7 minutes, then flip and sear the other side, 5 to 7 minutes. Remove the thighs and set aside. • Add the onion, carrots, celery and garlic to the pan and cook over medium-high heat, stirring occasionally, until fragrant, 3 to 5 minutes. Return the bacon to the pan and add the tomato paste. Saute 3 to 5 minutes, until the tomato paste begins to caramelize and darken. Deglaze the pan with a splash of red wine, then stir in the tomatoes and the chicken stock. Bring to a boil over high heat, then reduce the heat to low and simmer 15 minutes. • Place the chicken thighs into a large casserole dish. Carefully pour the

contents of the pan over the chicken. Cover and braise 3 hours. • Remove from the oven and allow chicken thighs to cool to room temperature. Refrigerate overnight. • To reheat, preheat the oven to 350 degrees and warm 1 hour. Serve with polenta or steamed rice.

Fall Squash Pasta Bake Courtesy of Local Chef Fresh & Sustainable Foods’ Rob Uyemura 12 servings 1 spaghetti squash, stem removed and halved lengthwise 1 acorn squash, stem removed and halved lengthwise 1 butternut squash, stem removed, peeled and diced into 1-inch cubes Kosher salt and freshly ground black pepper to taste 2 Tbsp. plus 3 tsp. chopped fresh sage, divided, plus more for garnish Olive oil to coat 1 quart bechamel sauce (recipe follows) 1 box no-cook pasta sheets 2 cups grated pepper jack cheese • Preheat the oven to 350 degrees. • Place halved squashes cut-side down in a shallow baking dish and add ¼ inch water to pan. Bake 30 to 40 minutes, until a knife easily pierces the skin. Let cool. • Meanwhile, toss the butternut squash with salt and pepper, 2 tablespoons chopped sage and enough oil to lightly coat. Place on a sheet pan and bake until soft and caramelized on the edges. Set aside. • Use a spoon to scoop out and discard the acorn and spaghetti squash seeds. Scoop the flesh of the acorn squash into a medium mixing bowl and mash. Season to taste with continued on p. 21 saucemagazine.com I SAUCE MAGAZINE I 19

ine p l i o olive ke nu t c a

d r u c n o m e l with reci pe o n p.

20 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

salt and pepper. Set aside. • In a separate mixing bowl, remove the flesh of the spaghetti squash by flaking and separating the strands with a fork. Season to taste with salt and pepper and set aside. • In an 8-by-12-inch lasagna pan, pour 1 cup bechamel sauce and cover with a layer of pasta sheets. Add another 1 cup bechamel sauce, then cover with a layer of mashed acorn squash and sprinkle with ½ cup grated cheese and 1 teaspoon sage. Cover with more pasta sheets. Repeat with 1 cup bechamel, the spaghetti squash, ½ cup cheese, 1 teaspoon sage and another layer of pasta. Build the final layer with the remaining 1 cup bechamel, the butternut squash cubes, the remaining 1 cup cheese, the remaining 1 teaspoon sage and pepper to taste. • Cover with aluminum foil and bake 30 to 40 minutes until the center is hot and the pasta is tender. Uncover and bake another 10 minutes to lightly brown the top. Remove from the oven and garnish with chopped sage.

Bechamel sauce Courtesy of Local Chef Fresh & Sustainable Foods’ Rob Uyemura 1 quart 2 Tbsp. butter 2 Tbsp. all-purpose flour 1 quart whole milk Kosher salt and freshly ground black pepper to taste Nutmeg to taste • In a large saucepan over medium heat, melt the butter and whisk in the flour, stirring constantly to make a roux, 3 to 5 minutes. • Slowly add the milk, whisking constantly. Simmer 10 to 15 minutes. Season to taste with salt, pepper and nutmeg. Guide to the Holidays 2014

Ichabod Punch Courtesy of Joe Duepner, formerly of Juniper

•

12 servings 1 750-ml. bottle bourbon 1¹∕³ cups freshly squeezed lemon juice 1¹∕³ cups apple cider 4 Tbsp. pumpkin butter 4 dashes ground allspice 2 dashes cayenne pepper 7 oz. simple syrup Sliced lemon wheels, for garnish Cinnamon sticks, for garnish • In a large punch bowl, combine all the ingredients. Add ice as desired. Stir exactly 13 times and serve.

Olive Oil-Pine Nut Cake with Lemon Curd

•

buttermilk, 1 tablespoon lemon zest and the salt. Mix until combined. Pour in the olive oil and mix again. Set aside. In a large mixing bowl, stir together the flour, baking powder and baking soda. Add the dry mixture to the wet ingredients and mix on low until a batter forms. Pour the batter into the cake pan and sprinkle the top with pine nuts. Bake 15 minutes, until a cake tester comes out clean. Allow to cool completely before removing from the pan. For the lemon curd: In a doubleboiler, whisk together the lemon juice, the remaining 1 cup sugar, the remaining lemon zest and the remaining 4 eggs until thick, 7 to 10 minutes. Remove the bowl from the heat and whisk in the butter until melted. Using a fine-mesh sieve, strain the mixture and refrigerate until completely chilled, about 1 hour. Before serving, spoon the lemon curd generously over the cake.

Courtesy of Claverach Farm’s Summer Wright 8 servings 1¾ cups sugar, divided 6 eggs, divided ²∕³ cup buttermilk Zest of 3 lemons, divided ½ tsp. kosher salt ¾ cup extra-virgin olive oil 1½ cups all-purpose flour 2 tsp. baking powder 1 tsp. baking soda ¼ cup pine nuts ½ cup lemon juice 4 Tbsp. cold unsalted butter, cubed • Preheat the oven to 350 degrees. • Line the bottom of a 9-inch round cake pan with parchment paper. • In the bowl of a stand mixer, beat together ¾ cup sugar and 2 eggs on medium speed until eggs appear pale, about 5 minutes. Add the

Chocolate and Pistachio Souffle Tart Courtesy of Claverach Farm’s Summer Wright 8 servings 8 Tbsp. unsalted butter ½ cup plus 3 Tbsp. plus 1 tsp. sugar, divided ¼ tsp. plus a pinch of kosher salt, divided 2 tsp. vanilla extract, divided 4 large egg yolks, divided 1¼ cup all-purpose flour 1¼ cup bittersweet chocolate chips, divided 3 Tbsp. heavy cream (can substitute bourbon or amaretto) 3 large egg whites ¼ cup chopped pistachios

• Preheat the oven to 350 degrees and line an 11-inch tart pan with a removable bottom with parchment paper. • In the bowl of a stand mixer, cream together the butter and ¼ cup, 1 tablespoon and 1 teaspoon sugar on low speed, about 7 minutes. Add ¼ teaspoon salt and 1 teaspoon vanilla extract. Mix again, then add 1 egg yolk and mix thoroughly, about 1 minute. Add the flour and mix until combined, 1 minute. Form the dough into a disc, wrap in plastic and refrigerate 20 to 30 minutes. • On a floured work surface, roll out the dough into a 14-inch round 1 ∕8 -inch thick. Drape the dough over the rolling pin and transfer it to the tart pan. Press the dough into place and trim the edges. Refrigerate again until firm, about 15 minutes. • Bake the tart shell 10 minutes, until lightly golden brown. Remove and let cool on a wire rack. • For the filling: In a double boiler, melt 1 cup chocolate chips. Remove from heat and add the remaining 3 egg yolks, the heavy cream, the remaining 1 teaspoon vanilla and a pinch of kosher salt. Whisk until combined and set aside. • In the bowl of a stand mixer, whip the egg whites and the remaining ¼ cup plus 2 tablespoons sugar on medium speed until peaks form, about 2 to 3 minutes. Fold one-third of the whipped egg whites into the chocolate mixture until incorporated. Gently fold in another one-third and incorporate, then repeat with the last of the egg whites. • Pour the filling into the tart shell and sprinkle the top with the remaining ¼ cup chocolate chips and chopped pistachios. Bake 10 minutes, until the sides souffle and the center is set. Let cool to room temperature before serving. Serve with ice cream, caramel sauce or whipped cream. saucemagazine.com I SAUCE MAGAZINE I 21

22 I SAUCE MAGAZINE I saucemagazine.com

Guide to the Holidays 2014

sweet ending

Boozy Ginger Balls

photo by elizabeth maxson

3 dozen balls 1 cup granulated sugar 1 Tbsp. orange zest 2 cups crushed vanilla wafers 1 cup ground toasted hazelnuts ¾ cup powdered sugar ¹∕³ cup ginger liqueur

Guide to the Holidays 2014

The hostess has received more than enough bottles of wine and plates of cookies, and she’d likely throw another mixed nut assortment at the wall. But you can’t come to the party empty-handed, so deck the halls with boozy balls. These citrus and ginger treats come together in a flash and, as a bonus, the leftover ginger liqueur will have you making cocktails for the rest of the season. – Dee Ryan

2 Tbsp. light corn syrup 2 Tbsp. freshly squeezed orange juice 1 tsp. vanilla extract • Place the granulated sugar and orange zest in a small, lidded container and shake well. Pour the orange sugar onto a paper plate or pie pan. Set aside. • In a large bowl using an electric mixer, mix the crushed vanilla

wafers, hazelnuts and powdered sugar until combined. Add the ginger liqueur, corn syrup, orange juice and vanilla, and mix until a dough forms. • Shape the dough into 1- to 1½-inch balls and roll in the sugar. Place in an airtight container and refrigerate. Balls will keep, refrigerated, up to 3 weeks, or frozen up to 2 months.

Use local ginger liqueur The Big O or its bourbon barrelaged variety, The Big O Reserve, to make boozy ginger balls. drinkthebigo.com

saucemagazine.com I SAUCE MAGAZINE I 23