The Eternal Child Magazine Volume Two | Winter Holiday

A LIFESTYLE

VOLUME II WINTER

In the cold of winter, time slows and days turn to white.

The bitter snow burns our skin, but the painted trees smile as their leaves hibernate for winter in preparation for their rebirth.

We find warmth in the dimly lit rooms that smell of burnt wood and taste of sweet spiced cider.

We take moments to write notes, dress trees, and set tables -- smiling to ourselves -- for this slow paced simplicity flutters our hearts and inspires a sense of spirit.

We then gather -- at the kitchen table, under a tree, or next to the ones we love -- to break bread and share stories.

For the season gives us time...

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Table of Contents venture An Ode to Winter, Pg 2

Founder Creative Director + Editor in Chief

Make (r) Winter Ceramics, Pg 8

Assistant Creative director

Introduction

A collection of our favorite handmade ceramics

Valerie Noell

Kent Boyd

Eternal Beauty, Pg 9

commercial Director

Botanical beauty

Raymond Burns

A curated shopping list of handmade products

Project Manager

Shop Eternal, PG 11

Watercolor your Gift Wrap, PG 13 A holiday wrapping inspiration

STYLE Giveback by Giving, PG 18

A curated shopping list of how to shop to give back this season

Gather + Feed Winter Mornings, Pg 23

Hazelnut vanilla-bean porridge with spiced maple poached pears

Seasonal Superfood, PG 27

Super food lattés, elixirs and spiced wellness

Home for the Holidays - Part 1, PG 33

Arielle Bodenhausen

Photographer Valerie Noell

Contributors

Shanti Medina - Chef Ramon Garcia- Chef Nicole Simbürger - Chef

featuring

Arielle Bodenhausen Kent Boyd Nora Menken Brittany Powell Vince Rossi Ellie Soto

with Chef Shanti Medina

Home for the Holidays - Part 2, PG 42 with Chef Ramon Garcia

Home for the Holidays - Part 3, PG 53 with Chef Nicole Simbürger

A Winter Table Setting, PG 59

A simple holiday table inspiration 3

Cover photo taken inside of a fallen tree in Kings Canyon National Park this past winter.

Find us online theeternalchild.com Say Hello hello@theeternalchild.com become a stockist raymond@theeternalchild.com advertise with us valerie@theeternalchild.com

The EarthGender Tee for lovers and tree-huggers.

Winter Holiday

For this second issue we are bringing you a little bit of winter and a

little bit of holiday cheer. Get lost with us in the blues and whites of snow-capped mountains and get a taste for the holidays with new takes on traditional dishes from around the world. Find out how to shop ethically and small this holiday season with our curated shopping lists.

Instead of spending your time filling your baskets with one too many gifts, we urge you to shop thoughtfully and intentionally. Spending your money locally with companies that are making handmade products that inspire wellness and give back.

We want you to take a step back this winter and find the slow rhythm the season actually has to offer - instead of the hustle and bustle of the holiday expectation.

Bake a pie, craft a gift and set the table - for there is so much spirit this season has to offer in the comfort of your own home.

Valerie Noell Creative Director + Editor in Chief

CORRIN CERAMICS LOS ANGELES, CA

Whiskey + CLAY Santa Fe, NM

LUSTERED WALNUT DENVER, CO

HUMBLE CERAMICS LOS ANGELES, CA

Avesha Michael los Angeles, Ca

MAKE (R) Featuring different handmade treasures to fill your holiday table this season

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PAINT YOUR body this season with wildly handcrafted products now available at the eternal child shop mother mountain herbs

Lavendar Milk Mask handmade in

LAVENDER MILK MASK by the smokey mountains Mother Mountain Herbals

Shop Eternal For handmade, botanical, and thoughtfully curated products, The ETERNAL CHILD shop now carries it all. We are inspiring you to shop small this season and buy gifts that are intentional and good for the soul. We are bringing to you products that we have carefully selected from makers across the country.

Moondeli Ethically sourced ancient tonic botanicals.

Aquarian Soul Plant based healing infused with the energy of crystals.

Wooden spoon Herbs Hand foraged and crafted herbal medicine for the body and soul.

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ing k c sto ers f stuf he t for l sou

Herbal Shampoo + Conditioner

by Plant Makeup Cactus Face Polish

by Urb Apothecary Frost Balm by Plant Makeup Wild Rose Face Wash

by Plant Makeup Palo Santo - Sacred Soul Packs

by The Eternal Child Gem + Honey infused Bath Salts

by Wild Honey Botanicals

Muscle Joint Salve by Urb Apothecary Charcoal + Lavender Matcha Mask by Urb Apothecary Silver Fir Botanical Oil by Wild Honey Botanicals Ritual Care Candle by Urb Apothecary I Love You Under Eye Balm by Plant Makeup Dream Balm by Plant Makeup Red Rose Gloss Stick by Plant Makeup Lavender Milk Mask by Mother Mountain Herbals

Shop our Curated Products @ www.theeternalchild.com

Get creative and get those hands dirty this season by watercoloring your gift wrap. Try using tissue paper or even get thrifty by repurposing the packing paper from your holiday shipping. There is so much wasted paper this time of the year, why not make one of a kind packaging while thinking of the planet.

Watercolor your gifts

this Holiday

download these watercolor holiday tags on the next page 13

1. What you will need: white tissue paper, tubed watercolor paint, a tin pan, paint brushes, water and a drying rack. 2. Start by pick out your colors, I suggest at least 2 per sheet. Next, mix together paint into separate cups.

3. Spread out the different colors into the tin pan using a paint brush or simply pour into small puddles. Make sure not pour in too much liquid, as it will make the tissue paper too wet and then it will rip. 4. Take 4 pieces of tissue paper and bunch up into a small ball. The more wrinkled you make it the better. This will help us create the marble look.

5. Check your wrinkles - your crinkled tissue paper should look like this. 6. Open up the ball of tissue like the above image. You want it to be a loose cloud of tissue now that fills the size of the pan.

7. Softly dip the paper into the pan - pushing down so it absorbs the paint. 8. Turn and repeat. Do this until you are happy with the color it has absorbed. Again - make sure not to get it too wet, as it will tear.

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9. Lightly squeeze the now colored paper ball to help it adsorb the color. Not too tightly, as it heightens the chance for it to rip. 10. Carefully open up the tissue paper - being very mindful that it is very delicate. Check it to see if you are happy with the design and it has enough variety of color.

11. If it needs a little more color touch it up with a paint brush, making little dabs here and there. If you do this step, I recommend dabbing it with color and then softly crinkling that spot up to spread the color. 12. Once you are finished hang on a drying rack for about an hour or two. Then check out your works of art.

It’s all wrapping from here You can try and separate the sheets of 4, but it depends on how wet it got in the process, if it will separate easily or not. I paired my wrapping with thin macramÊ cord, kitchen twine, crystals and foraged greens. Get creative and have fun - the wrappings the best part!

Pair with our free download of holiday water color name tags, available at the link to the left.

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Hand - drawn and painted name tags

GIVE BACK by giving

Ellie, Vince, Arie, Nora + Kent

Clean the oceans, plant some trees and feed the hungry by shopping with these charitable companies. They have made it a point to give back a portion of their profits to better this planet and humanity. Why not give even more this season -- by giving back.

United by Blue giving to our oceans

parks project giving to our parks

krochet kids employing women living in poverty

will + bear planting trees in our forests

Kent’s flannel + corduroys, Arie’s cream sweater

Ellie’s Yosemite mod dome tee + Vince’s Sierra club tee

Kent’s grey beanie + Nora’s black dress

Vince’s green hat + Arie’s black field cap

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Kent and vince dressed to give back in United By Blue, Krochet Kids, Parks Project and Will + Bear

going home...

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HAZELNUT VANILLA-BEAN PORRIDGE WITH SPICED MAPLE POACHED Pears For the Poached Pears: 5 Pea 1 cup Maple Syrup 1 cup Brown Sugar 4 cups Water 1 Cinnamon Stick 3 Star Anise 1 Large Lemon

For the Porridge : 2 cups old Fashioned Oats 4 cups Vanilla Almond Milk 1/2 cup Brown Sugar 1 cup Crushed Hazelnuts 1 Vanilla Bean (split, seeds scraped ) Dash of Salt

Takes 30 min.

Serves 4

Fill a medium sized pot 3/4 (about 4 cups) with water and place on high heat. Add in maple syrup, brown sugar, cinnamon stick, and star anise. Bring to a boil and then turn down to medium heat. You want the flavor to develop here. Let it simmer while you prepare the pears.

In a medium sized bowl, make a lemon bath for the pears to be bathed in once peeled. To do this, you simply fill the bowl with water and squeeze the juice of one large lemon. Once you peel a pear, place it in the lemon bath to prevent the pears from turning brown. Once all the pears have been peeled and bathed, they are ready for poaching. You can slice pears vertically down the middle, or leave them whole. Carefully place in simmering syrup, making sure they are fully submerged. You can add more water if they are not.

Let them simmer for 10-15 minutes, turning them often, making sure they are not getting too soft. You will know when they are done by piercing one with a fork. It should be soft enough to easily puncture, but not too soft that it easily breaks apart.

While the pears are simmering and almost done, you can make the porridge. In another medium pot, mix together the oats, almond milk, brown sugar, half of the hazelnuts, vanilla bean and a dash of salt. Make sure to slice open the vanilla bean so it releases as much flavor as possible. You can also add a dash of cinnamon if you like things extra spiced. Over medium heat, keep stirring the oats until they become creamy.

You can add more almond milk if they seem too dry or get too chunky.

Once both the porridge and the pears are done, now its time to plate. You can slice the pears, cut them in half, or let your guests decide. Make sure the porridge is nice and creamy before you plate it. Sprinkle crushed hazelnuts on top along with drizzling the syrup from the poached pears.

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Winter Mornings

and warm kitchens

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A Sweet + Soothing Mint Milk Elixir featuring A Hazelnut Milk Superfood latté Moondeli’s Blue Green Protein and Wooden Spoon using Moondeli’s Energy Tonic Herbs Marshmellow Mint Digestive Tea

Spiced Moon Child Elixir Pear Spiced Chai Cider w/Ginger + Ashwaghana

Seasonal

A Sweet + Soothing Mint Milk Elixir 4 oz Wooden Spoon Herbs Marshmallow Mint Digestive Tea 4 oz Vanilla Almond Milk 1 tsp Moondeli’s Blue Green Protein ( Spirulina + Tocos ) 1 tbsp Peppermint Simple Syrup 1 sprig of Fresh Mint Steep 2 tsp of tea in 4 oz of water to make a more concentrated base. While tea is brewing, add in fresh sprig of mint. In a small saucepan, heat almond milk over low heat, so not to burn it. Transfer to mug. After the tea has brewed for 6 minutes, mix in blue green protein. Then pour the tea potion over the milk to get gemstone effect. Sweeten with fresh mint simple syrup to taste - or with any preferred sweetener.

Serve hot or skip heating the milk and try it chilled over ice.

See our simple syrup recipes on the next page

A Chai Spiced Pear Elixir using Moondeli’s Calming Adaptogen and Mother Mountain Herbals Spicy Nettle Chai Tea

Superfood

A Spicy Mexican Superfood Hot Chocolate using Moondeli’s Bliss Booster

More Recipes on the next page A Hazelnut Milk Superfood latté featuring MOONDELI’S Energy Tonic A Peppermint Cocoa Superfood latté featuring WOODEN SPOON HERBS Tulsi Peppermint Tea + Golden Cocoa + MORE...

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A Peppermint Cocoa Superfood latté 4 oz Wooden Spoon Herbs Tulsi Peppermint Tea 4 oz Vanilla Almond Milk 1 tsp Wooden Spoon Herbs Golden Cocoa ( Raw Cacao, Turmeric + Ashwagandha) 1 tbsp Peppermint Simple Syrup 1 sprig of Fresh Mint Steep 2 tsp of tea in 4 oz of water to make a more concentrated base. While tea is brewing, add in fresh sprig of mint. In a small saucepan, heat almond milk over low heat, so not to burn it. Transfer to mug.

After the tea has brewed for 6 minutes, mix in Golden Cocoa. Then the pour the tea potion over the milk to get gemstone effect. Sweeten with fresh mint simple syrup to taste - or with any preferred sweetener.

Peppermint Simple Syrup 2 cups Water 1 1/4 Cup Organic Raw Sugar 1 tbsp Peppermint Extract In a small saucepan, over high heat, bring all ingredients to a boil, stirring occasionally. Reduce heat to low and let it simmer for 15- 20 minutes. You will see the syrup begin to thicken. Add more peppermint to taste.

Let cool.

a Hazelnut Milk Superfood Latté 8oz Hazelnut Milk 1 tbsp Moondeli’s Energy Tonic ( Maca, Rhodiola + Astragalus) 1 tbsp Hazelnut Simple Syrup Hand Full of Crushed Hazelnut In a small saucepan, over medium heat, bring the hazelnut milk to a boil. Reduce heat and using a small whisk, mix in the Energy Tonic and hazelnut simple syrup. Once the powder has dissolved and the mixture has created some small surface bubbles, pour liquid into a mug. Sprinkle with crushed hazelnuts.

Serve hot or over ice.

Hazelnut Simple Syrup 2 cups Water 1 1/4 cup Raw Sugar 2 tsp Maple Syrup 1 tbsp Hazelnut Extract In a small pot, over high heat, bring all ingredients to a boil, stirring occasionally. Reduce heat to low and let simmer for 15- 20 minutes. You will see the syrup begin to thicken. Add more maple syrup to taste. Let cool.

A Spicy Mexican Superfood Hot Chocolate 2 cups Non-Dairy Milk ( We like 1/2 full-fat Coconut Milk + 1/2 Vanilla Almond Milk) 3 tbsp Cocoa Powder 1 tbsp Moondeli’s Bliss Booster ( Cacao, Maca + Cayenne) 2-3 tbsp Sugar or Honey 1/2 tsp Mexican Cinnamon 1/4 tsp Nutmeg 1/2 tsp Pure Vanilla Extract pinch Sea Salt Sprinkle of Cayenne In a small saucepan, bring milk to a low simmer over medium heat. Add cocoa powder, Bliss Booster, sugar, salt, vanilla and spices and whisk vigorously to combine.

Transfer to mug and serve with marshmallows dusted with cayenne. Sprinkle with candied cacao nibs.

See page 48 for candied cacao nib recipe.

Serves 2

A Chai Spiced Pear Elixir 4 oz Mother Mountains Spicy Nettle Chai Tea 4 oz Pear Nectar 1 tsp Moondeli’s Calming Adaptogen ( Ashwagandha + Ginger ) 1 tbsp Cinnamon Maple Syrup 1 Cinnamon Stick Steep 2 tsp of tea in 4 oz of water to make a more concentrated base. While tea is brewing, add in cinnamon stick. In a small saucepan, heat pear nectar over low heat, so not to burn it. After the tea has brewed for 6 minutes, mix in the Calming Adaptogen protein and add it to the sauce pan with the pear nectar. Sweeten with cinnamon maple syrup to taste - or with any preferred sweetener. Transfer to mug and garnish with cinnamon stick.

Spiced Cinnamon Maple Syrup 2 cups Water 1 cup Raw Sugar 1 cup Maple Syrup 1 Cinnamon Stick 3 Star Anise In a medium sauce pan, over high heat, bring all ingredients to a boil, stirring occasionally. Reduce heat to low and let simmer for 15- 20 minutes. You will see the syrup begin to thicken. Add more maple syrup to taste. Let cool.

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Going to the mountains is going home.

John Muir

Home for the Holidays... with Shanti Medina

Shanti Medina is a chef and creator of Forks & Vinyl.

A food experience centered around the question "What Does This Song Taste Like?" She also currently works as a recipe writer and R&D specialist in Los Angeles, Ca. Words by Shanti Medina

I don’t know if you’ve ever been woken up by the smell of a grill going at 7am or been jolted awake by an electric guitar solo blaring on speakers right under your bedroom, but for the majority of my years, this combination of food and music was my Christmas morning greeting. A not so subtle way of saying, “Merry Christmas, people will be here in t-minus…”

My family is known for the way we celebrate the holidays - we don’t do sit down dinners, we, for lack of better words, fiesta. My parents channeled their traditions from Guam, paired it with their undeniable gift of hospitality and created what they casually call an open house.

Everyone, seriously, everyone is invited - family, extended family, friends, aunts and uncles I don’t know names of, coworkers, neighbors, anyone who needs a place to call home. It’s beautiful, it’s delicious, and it is a lot of work.

Those hours between waking and when we get to eat are not for the faint of heart. It’s a particular kind of gritty magic that I secretly love - the hustle, the slight stress, the battle for the stove, the rush to get 5 minutes to put on make up before anyone rings the doorbell.

We don’t actually expect anyone to arrive on time and if you do, we’ll hand you an apron, a cutting board and a knife. You’ll be rewarded in kitchen snacks: little slivers of meat off the grill,bites of rice because someone “has to make sure it’s good”, eggplant salad and pickles that my grandma sent over with my uncles early in the morning, and lemon bars that you steal before I’ve had a chance to plate them.

Eventually the table is set and ready to be blessed. And by table, I mean three 10 ft tables, every inch covered with overflowing dishes - traditional BBQ meats, grilled vegetables soaked in coconut milk and lemon, my mom’s pasta salad, dad’s salmon, desserts on desserts on desserts. But the traditional fare is just the beginning, throughout the day and well into the night guests arrive with their additions to the table, creating a feast that is multicultural and unique - a direct reflection of the city we live in.

These dishes are inspired by our holiday parties - the flavors, the abundance, the blending of cultures and traditions, and the fact that no matter the size of the party, my parents insist that I make two batches of that bread pudding!

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the Ceramics in these gatherinGs were handmade in Los Angeles, Ca

by Corrin Ceramics

On The Menu: Kitchen Snacks - Charred Eggplant + Coconut Milk Dip, Titiyas Harina + Farmers Market Vegetables, Soy and Pomegranate Molasses Glazed Spare Ribs, Dad’s Baked Salmon, Achiote stained rice, Asian Pear, Pomegranate + Radish Salad + Creme Caramel bread pudding

Soy and Pomegranate Molasses Glazed Spare Ribs Note: I love marinating the meat with my twist on my dad’s marinade even though we’re creating a glaze. It adds depth to the flavor. But, if you’re pressed on time, you can also season the meat with salt and pepper before roasting.

5 lbs Pork Spare Ribs 1/2 cup Pomegranate seeds Dad’s Marinade: 2 cups Low sodium Soy Sauce or Tamari 1/4 cup White vinegar 2 cups Water 1 Onion, chopped 2 Garlic Cloves, chopped 1/2 cup Brown sugar Handful of Peppercorns 3 Bay Leaves

Achiote stained rice 3 teaspoons Achiote powder 3.5 cups Hot Water 1 Shallot, minced Cooking oil 1 tbsp Chicken or Vegetable Bouillon 3 Cups Jasmine Rice 1/2 Stick Butter, sliced into 1/2-inch pieces 2 Garlic Cloves In a small bowl, combine the Achiote powder and hot water. In a sauce pot over medium heat, sauté the shallot in 1 teaspoon cooking oil until soft and fragrant. Add the rice and sauté for 1 minute. Add the Achiote water, bouillon, garlic cloves, butter and 1/2 teaspoon of black pepper.

Stir once and bring rice to a boil. Lower heat to a simmer and cover for 20 minutes, or until water is absorbed. Remove from heat and allow the steam to completely cook the rice. Season with salt, pepper, and additional butter if necessary.

Soy and Pomegranate Molasses Glaze 1/2 cup Soy Sauce or Tamari 1/2 cup Pomegranate Molasses (found at Middle Eastern grocery stores) 1/2 cup Granulated Sugar 1 tbsp Fresh Ginger, peeled and minced 2 Garlic Cloves, minced 1 Shallot, minced Pinch of Black pepper Remove the tough membrane on the back of the spare ribs.

Combine all ingredients for the marinade in a large bowl or container. Add the spare ribs and marinate for at least 4 hours or overnight.

Make the glaze: Add ingredients and 3 tablespoons of water to a sauce pan. Bring to a boil, then reduce to low and simmer until thick and syrupy, about 8 to 10 minutes. Remove from heat and let cool to room temperature before using.

Preheat the oven to 300 degrees.

Line a baking sheet with foil and place a baking/wire rack on top. Remove the ribs from the marinade and place ribs on the wire rack, cover in foil and bake for 3 hours.

Remove the ribs from the oven and preheat your broiler to high. Using a brush or a spoon, glaze the ribs with the Soy and Pomegranate Molasses Glaze.

Broil for 5 to 10 minutes until the sugar has caramelized.

Garnish with Pomegranate seeds and serve warm with remaining glaze.

more recipes this way 36

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Kitchen Snacks Titiyas aka Grandma’s Flatbread 4 1/2 cups All Purpose Flour 1/2 cup Granulated Sugar 2 tsp Baking Powder 3/4 cup Mayonnaise 1 1/4 cup Whole Milk Pinch of salt In a large bowl, mix the flour, sugar, salt and baking powder together. Add mayonnaise and whole milk. Using a wooden spoon or your hands, mix the dough together until combined - do not overwork. Form golf ball sized dough balls and set aside.

Once eggplant has cooled, remove the majority of the skin and place the roasted eggplant into a food processor.

Juice the lemon directly into the food processor, removing any seeds, add the coconut milk and a pinch of salt. Pulse until incorporated and smooth. Season with salt and extra lemon juice to taste.

Garnish with sautéed chilies, and serve with Titiyas and farmer’s market vegetables.

Creme Caramel Bread Pudding On a lightly floured surface, roll out the dough balls with a rolling pin or your hands to about 1/4-inch thickness. Prick the flatbreads with a fork to prevent air bubbles. Next, heat a skillet or frying pan over medium heat. Fry the Tityas for 2 to 3 minutes on each side or until golden brown. Keep warm for serving. (And slather a hot one with butter for the chef to enjoy.)

Charred Eggplant and Coconut Milk Dip 6 large Chinese or Japanese eggplants (about 2 lbs) 1 Lemon 2 tbsp to 1/4 cup Coconut milk 2 Fresno Chilies Olive oil S&P Preheat your broiler to high and line a baking sheet with foil. Poke 5 shallow slices into the eggplants with a fork and place on the baking sheet. Coat in a drizzle of olive oil, salt and pepper. Broil for 20-30 minutes until skin is charred and flesh is soft. Remove from the oven, and let the eggplants rest for 15 minutes.

Meanwhile, thinly slice the fresno chilies. Sauté in a small pan with 1 teaspoon of olive oil until soft and fragrant.

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1 1/4 cups Dark Brown Sugar 4 1/2 cups 1/2-inch Cubed Challah Bread 7 Large Eggs 2 cups Heavy Whipping Cream 1 cup Whole milk A Heavy Splash of Bourbon 2 tbsp Brown Sugar 2 tsp Vanilla Extract 1/2 tsp Nutmeg 2 Pinches of Salt Spread brown sugar evenly in bottom of 8x8x2in glass baking dish. Sprinkle bread cubes evenly across the dish. Combine eggs, cream, milk, a heavy splash of bourbon, 2 tablespoons brown sugar, vanilla, nutmeg, and salt in large bowl. Whisk until well blended.

Using a fine sieve, pour custard over bread in baking dish. Let pudding soak for 30 minutes, occasionally pressing on bread to submerge into the custard.

Position rack in center of oven and preheat oven to 350°F. Place baking dish in roasting pan. Pour enough water into roasting pan to come halfway up sides of baking dish. Bake pudding until set, brown on top, and a small knife inserted into center comes out clean, about 1 hour 15 minutes. Let cool in water 20 minutes.

The Creme Caramel Bread Pudding

A SPICED COCONUT CRANBERRY VODKA COOLER featuring Wild Roots Cranberry infused vodka - recipe on the next page

Dad’s baked Salmon

SPICED COCONUT CRANBERRY VODKA COOLER 1/2 Cup Coconut Nectar 2 parts Wild Roots Cranberry Infused Vodka 1 tbsp Spiced Cinnamon Maple Simple Syrup 5 drops Dram Apothecary Citrus Medica Bitters 1 juice of 2 Calamansi or half of an Orange Top with a dash of cinnamon, if desired. Best served over crushed ice, with a cinnamon stick.

Spiced Cinnamon Maple Syrup 2 cups Water 1 cup Raw Sugar 1 cup Maple Syrup 1 Cinnamon Stick 3 Star Anise In a medium sized pot, over medium to high heat, bring all ingredients to a boil.

Reduce heat and let simmer until syrup thickens. About 15-20 minutes.

Let cool.

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Home for the Holidays Part II with Ramon Garcia

Ramon Garcia is a Mexican born chef, raised in Los Angeles and currently working as a Sous Chef in South Florida. He specializes in modern Mexican cuisine .

Ponche NavideĂąo a traditional Mexican punch filled with a mix of guava, hibiscus, tamarind and much more. We paired it with Wild Roots Spiced Apple and Cinnamon Infused Vodka to add a kick.

Romeritos with Fresh Octopus and Fried Shrimp Cakes

Ramon filling the Blue Corn Tamales with burnt strawberry jam

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Romeritos with Fresh Octopus and Fried Shrimp Cakes 1 Yellow Onion, chopped 5 Garlic Cloves 1 Orange 4 Guajillo Chiles 4 Chile de Árbol 3 Bay Leaves 24 oz Corona Beer 1 qt Chicken Broth 2 Fresh Octopus Salt Romeritos: 2 lbs Fingerling Potatoes 1 tsp Baking Soda 8 Cactus Paddles, thorns removed, trimmed and cut into 1/2in cubes 1 lb Romeritos or Spinach; trimmed and washed 1 1/2 cups Molé Paste 1 qt Chicken Broth 1 lb Fresh Whole Shrimp; heads and shells still on 2 Braised Octopus; head removed and tentacles separated In a large pot, bring all ingredients except the Octopus to a boil. Once it comes to a boil, add in the octopus and cook on medium heat for 45 min - 1 hr. Remove the octopus from the braise, and set aside to cool.

Put potatoes into a medium sauce pan with cold water and add 2 large pinches of salt. Bring to a boil and cook for about 10-15 min, or until soft. Drain and place into a large bowl.

Bring another medium pot of water to a boil, add baking soda and cactus. Cook for about 10 min, or until soft. Drain and add to the bowl with the potatoes.

Bring a third medium pot of water to a boil, add romeritos or spinach and cook until limp. For romeritos about 2 min, for spinach about 5 seconds. Drain, chop and add to the bowl with the potatoes and cactus. Set aside.

Heat a large pot over medium heat and add the molé paste. Then add the chicken broth. Stir constantly until the molé is dissolved and warm, about 4-5 min. Add the shrimp to the molé and cook until they are light pink. Add the vegetables and stir together to combine with the molé Then add the cooked octopus and stir until sauce coats the octopus. Serve immediately with the fried shrimp cakes. See fried shrimp cake recipe on next page.

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Burnt Strawberry Tamales w/ Lime Zest Crema and Candied Cacao Nibs 2 2/3 cups Cane Sugar 1 lb Strawberries 8 Large Dried Cornhusks 1 3/4 cups Maseca Azul (Blue Corn Masa) 2 Sticks Unsalted Butter (room temp) 2 tsp Baking Powder 1/2 tsp Kosher Salt 1 Vanilla Bean (split, seeds scraped and reserved) 7 10 in squares of thin wax paper, moistened In a saucepan combine 3/4 cups of sugar with 3/4 cups of water. Bring to a simmer, stirring constantly, until the sugar is dissolved. Transfer the syrup to a large bowl and let cool.

Heat cast iron skillet over moderately high heat. Once heated, add strawberries and cook until blackened, about 8 min.

Refrigerate. Drain the strawberries and reserve the syrup. In a medium saucepan combine the strawberries and 1 1/2 cups of sugar and bring to a simmer. Stirring constantly, begin mashing the strawberries until the sugar has completely dissolved. Mixture should begin to thicken, about 8 minutes. Let cool.

Bring a large pot of water to a boil. Add corn husks, cover, and remove from heat. Let stand for 15 minutes. Next, combine the masa using 1 cup plus 2 tbsp water and mix until dough forms.

In the bowl of a standing mixer fitted with a paddle, beat the butter with the remaining 1/2 cup of sugar on medium speed until whipped and smooth, about 3 min. Beat in baking powder, salt and vanilla seeds. Scrape the butter mixture into a bowl. Set aside.

Next add the masa dough to the bowl of the standing mixer and beat until light and fluffy, about 3 min. Slowly beat in 1 cup of the cooled strawberry preserves, scraping down the bowl until mixed. Gradually beat in the whipped butter until smooth. Refrigerate for 30 min.

Next make the tamale forms. Spoon in a 1/2 cup of the tamale dough in the center of a wet corn husk. Wrap the husk around the dough to make a compact cylinder. Tie the tamale with cooking twine, and wrap it tightly in a sheet of wax paper.

Repeat to form 7 tamales. Arrange tamales in a steamer lined with corn husks, cover and steam until firm. About 90 min.

Let cool for 15 min. Serve with the burnt strawberry jam, lime zest cream and candied cacao nibs.

Fried Shrimp Cakes

Candied Cacao Nibs

1/2 cup dried shrimp powder 1 cup Bread Crumbs 1 Egg 1/4 cup Milk 3 cup Canola Oil

2 tbsp Cacao Nibs 2 tbsp Sugar 1 tbsp Water

In a large bowl combine all ingredients, mixing well with your hands and adding more milk if needed. Form small 1 1/2in balls. Press down to flatten until they resemble small 1/4 in discs.

In a medium pan, over medium heat, fry cakes in canola oil for roughly 30 seconds on each side.

They will darken in color and become crispy.

Remove from heat and place on a paper towel to absorb extra grease. Repeat this step until you have fried all of the cakes. Serve hot with the Romeritos.

Place all ingredients in a small pan and stir constantly over medium heat until the sugar crystallizes. Continue until it becomes a light caramel. Next pour onto a baking sheet and cool at room temp.

Lime Zest Cream 1 cup Heavy Cream 1 1/2 tbsp Confectioner’s Sugar Grated Zest of 2 Limes In a large bowl, using an electric mixer, whisk together all ingredients until soft peaks form. Transfer to a pipping bag and place in an airtight container and put in refrigerator till needed.

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The simple ingredients for the Ponche NavideĂąo

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Ponche NavideĂąo 12 Tejocotes / Mexican Hawthorn 12 Mexican Guava - quartered 8 Tamarind Pods 2 Apples -diced 15 Dried Prunes 1 cup Dried Hibiscus 1 Orange - squeezed 1 Sugar Cane - peeled and cut into 1 in pieces 1 Cone Piloncillo / Whole Cane Sugar 3 Cinnamon Sticks 3 l Water In a large tall pot bring water to a boil. Add hibiscus and let steep on low heat for 20 min. Add the Mexican hawthorn, tamarind, guava, apples, prunes and orange ( peel and all ) into the pot. Cook for 15 minutes and proceed to add the sugar cone, cinnamon and whole cane sugar. Let simmer on medium heat for another 15 - 20 minutes, making sure the sugar cone fully dissolves. If needed, add more sugar to taste.

Serve warm and with the cooked fruit in each cup. Garnish with cinnamon sticks and guava slices.

To add a kick we added 2-3 cups of Wild Roots Apple and Cinnamon Infused Vodka to the mix. Or serve each cup with one shot.

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Home for the Holidays with Nicole SimbĂźrger Austria, Part III

Schupfnudeln 1 lb. Starchy Potatoes 1 Egg 2/3 cup Flour Pinch of salt Pinch of freshly ground Nutmeg 1 tsp butter Wash the potatoes, and cook in simmering water until soft. Peel them while warm and press them through a potato ricer. Spread the potatoes out onto a sheet pan to cool.

When cool, knead the egg and flour into the potatoes. Add salt and nutmeg to taste. On a floured surface, roll the dough to make a long thin log. Cut into one inch pieces and using the palm of your hand roll into a finger shaped dumpling.

Bring a pot of salted water to a boil. Turn down to a light boil and slowly add dumplings letting cook until they float at the top. Remove with a skimmer and let cool.

Now is the time to be creative Schupfnudeln can be sweet or savory. Add Cinnamon, sugar, and ground poppy seeds for a sweet variation. Add your favorite veggies and/or herbs for a savory variation.

In a sauté pan, melt butter and add the Schupfnudeln, cinnamon, sugar, and poppy seeds. Sauté until lightly golden brown. Garnish with powdered sugar.

For the savory version, melt the butter in a sauté pan and sauté any veggies lightly so that the still have a bite to them. Add the Schupfnudeln and herbs, and sauté until golden brown. Garnish with fresh herbs and enjoy.

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Kletzen Brot 9 oz Dried Pear Slices 4.5 oz Prunes 4.5 oz Dried Figs 3.5 oz Dates 3.5 oz candied Orange peel 1 oz candied Lemon peel 9 oz Raisins Zest of 1 Lemon 1 Tbsp Lebkuchen Gewurz (Pumpkin Pie Spice can be substituted) 125 ml Grappa 4 Large Eggs 4.5 oz Sugar 9 oz Flour 3.5 oz Sugar Bring 2 cups of water to a boil. Place the dried pears in a small bowl, and pour the boiling water over them. Let cool, cover and set aside for 24hrs. Dice the dried figs, dates, and prunes into small pieces.

Finely chop the candied orange and lemon peel. In a medium bowl combine all dried fruit, candied fruit, raisins, and Lebkuchen gewurz. Pour the Grappa over the fruit and mix together. Cover and set aside for 24hrs.

The next day, strain the pears removing the seeds.

Dice in small pieces and combine with all dried fruits. Next, separate the eggs yolks from the whites. In a mixing bowl, place the yolks and 4.5 oz of sugar and mix at medium speed until light and fluffy. Pour over dried fruit and lightly fold under.

Place the egg whites and a pinch of salt in a mixing bowl and whip until stiff peaks form. Fold under dried fruit and egg yolks. Add the sifted flour to the mixture and fold under until well combined.

Preheat oven to 375F. Place the finished dough on a floured surface and separate into 4 equal pieces.

Now form each piece into oval shaped loaves. Place on a sheet pan lined with parchment paper and bake for 40-50 min.

Take the remaining 3.5 oz of sugar and 100ml of water and place in a small sauce pot. Bring to a boil and then let simmer for 5-10 min. When the Kletzen Brot is finished and still hot, using a pastry brush cover the loaves entirely with the sugar/ water syrup and place on a cooling rack. Once

completely cool, wrap in plastic and keep in a cool dry place. The Kletzen Brot will keep for 4-5 weeks.

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A snowy day through the window of Nicole’s home for two years in Inzing, Austria. A village in north Tyrol, right outside of Innsbruck.

Nicole is an American born chef and baker who spent 15 years cooking and living throughout Tyrol.

Simple + Foraged

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As long as I live, I’ll hear waterfalls and birds and winds sing. I’ll interpret the rocks, learn the language of flood, storm, and the avalanche. I’ll acquaint myself with the glaciers and wild gardens, and get as near the heart of the world as I can.

John Muir

be wild, eternal child

visit us @ www.theeternalchild.com Š The Eternal Child 2017