The Gathering Magazine vol 1, iss 0 - March 2015

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-Easter & Passover 2015 - Food & Decor -Ruth Loiseau: A Journey to The White House -Behind the Bar - Perfect Pairings for Your Easter & Passover Meals - What We’re Eating, Buying & Using

inside front cover:

Introducing Our Team

1

Welcome Note

2-17

Passover

18-31

Easter

32

36

Sweet Sisterly Success Fishers Island Lemonade

What we’re Eating, Buying, & Using

inside back cover:

Coming Up Next Issue


OUR CO-FOUNDERS

Sarah Parlos

Renee Scharoff

is Co-Founder of the Gathering

is the co-founder of the Gathering

magazine, and owner of One Fine Day,

magazine, a world traveler and chef/

an event planning business based in

owner of Blonde On The Run Catering.

Connecticut.

She lives in Boston, Massachusetts

She can often be found

playing piano, running, attempting to

and can be found eating, cooking and

cook and spending time with her family.

roaming somewhere around the world.

www.onefinedayct.com

www.blondeontherun.com

OUR TEAM

Heather Murray

Lynne Graves

CARRI & KLAUDIA

PAUL KAHN

is an Editorial Lifestyle

Carri & Klaudia are

is a graphic designer and

her work has appeared on

Wedding Photographer,

the owners of BRIX

the creative director of

Zooey Deschanel’s website

and owner of Lynne

Wine Shop, with two

beantowndaddy creative. he

among others. She writes

Graves Photography

locations in Boston and

enjoys working with all sorts

in Massachusetts.

one in Nantucket.

of creative media - from print,

loves being a mom, wild

They are partners in

to web, to video. but most of

flowers, traveling, flip

crime, love wine, food,

all, he loves being a husband

flops, and weddings.

and perfectly crafted

and dad of three kids.

is a writer and blogger;

about a series of subjects, including fashion, beauty, baking, and lifestyle on her own blog:

She

cocktails.

www.glitterbunnies.wordpress.com

www.lynnegravesphotography.com

the Gathering magazine

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3957 Washington Street, Apt 2L

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Boston, Massachusetts

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02131


Welcome To THE SNEAK PEEK issue of

Five years ago, we could have never imagined that we’d be launching an online, digital magazine as a sisterly team!

Through many life changes and over the course of time, we often found ourselves working together on events, which led us to this point. We believe that through the Gathering magazine, your creativity will be sparked to become better in the kitchen, and an improved host or designer. Our main hope is that we will encourage you to continue to follow your dreams and grow your business, even when the road is challenging.

We are truly excited and honored to have this opportunity to share our food, designs, events, travels and stories with all of you. We invite you to follow us on this adventure and be inspired!

S inc e re ly,

& sarah

&

renee

1


Passover: Starters & S i d es

4 6

crispy latkes with smoked trout salad chive matzo ball soup with lemongrass ginger & chicken broth

main dish

8

salmon with roasted beet, orange & mint gremolata

Sw eets

10 12

2

14

spiced sweet potato spoons with creme fraiche & candied walnuts coconut macaroons with white chocolate & cherries

Table Set t i n gs


Passover STARTERS

WINE PAIRINGS S E L E C T E D E X C L U S I V E LY F O R THE GATHERING MAGAZINE BY BRIX WINE SHOP

MAIN DISH

SWEETS

2013 JOSEPH M E L LOT S A N C E R R E , L O I R E VA L L E Y, F R A N C E

2 0 1 1 F LO R E N Z A B A R B E R A D ’A L B A , P I E D M O N T, I TA LY

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THE GLASS, WHILE HINTS

P R OV I D E Z E S T I N E S S TO

COMPONENTS OF THIS DISH.

O F A P R I COT A N D L E M O N

C O M P L E M E N T T H E VA R I O U S

YO U ’ L L B E T R E AT E D T O

TA R T F L AV O R S PA I R W E L L

COMPONENTS OF THE

H I N TS O F DA R K B E R RY A N D

W I T H T H E CO CO N U T N OT E S

S TA R T E R S . T H E L I V E LY

P L U M F R U I T T H AT N I C E LY

O F T H E M AC A R O O N . T H E

AC I D I T Y C U TS T H R O U G H T H E

COMPLEMENT THE SWEET AND

PA L AT E I S E L E G A N T W I T H

R I C H FAT S A N D O I L S T H AT

E A R T H Y B E E T S ( KO S H E R ) .

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B O D I E D R E D T O A C C O M PA N Y A

YO U R T O N G U E W I T H A

THE SLIGHT SWEETNESS

COMPLEX SALMON DISH. THE

TO U C H O F SW E E T N E S S

COMPLEMENTS THE SWEET

C L A S S I C A L LY B U R G U N D I A N

TO CO M P L E M E N T T H E

P O TAT O , C A N D I E D WA L N U T S ,

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UMAMI OF THE FISH, WHILE

C H E R R Y F L AV O R S I N T H E

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BRIX WINE SHOP |  www.BRIXwineshop.com |  @BRIXboston |  brixwineshop |  617.542.BRIX (2749)

3


Crispy Latkes

WITH

SMOKED TROUT SALAD

Latkes:

Prep: 15 min. Cook 20 min. Ingredients:

3 pounds of russet potatoes 1 vidalia onion 2 large eggs 1/4 cup of matzo meal for Passover 3 1/2 teaspoons of Kosher salt 1/4 teaspoon of black pepper 2 teaspoons of baking powder 4 tablespoons of vegetable oil Necessary Equipment:

Box grater Kitchen towel Bowl Spatula/spoon Sheet tray Paper towels Large pan How To:

1. Preheat oven to 325째F. 2. Peel potatoes. Grate onions

and potatoes on box grater. Place mixture in kitchen towel and twist over the sink to squeeze out as much liquid as possible. Do this twice.

3. Whisk eggs, matzo meal, salt,

pepper and baking powder into blend. Add potato and onion mixture. Make sure both mixtures are combined well. Latke mixture should be thick and wet, not soupy.

4

s ta r t e r s & sides

4. Line your baking sheet trays with

paper towel. Heat 4 tablespoons of vegetable oil in pan. Working in batches, scoop large spoonfuls of latke mixture into hot oil. Cook 2/3 a minute on each side or until golden brown. Strain out any pieces that may be floating and/or burning.

5. Transfer cooked latkes to paper

towel and sprinkle with a dash of salt while still hot.

6. Place latkes in warm oven until finished. Serve warm with smoked trout salad on top. Makes about 24 medium sized latkes.

makes ~24 latkes


Smoked Trout Salad:

Prep; 10 min Cook: 10 min. Ingredients:

1 package of smoked trout 6 ounces of cream cheese softened or NON-DAIRY substitute (if serving meat) 3 tablespoons of finely chopped red onion 3/4 tablespoons of fresh squeezed lemon juice 3 tablespoons of heavy cream or NON-DAIRY substitute (if serving meat) 1/1/2 tablespoons of finely chopped lemon zest 3 tablespoons of prepared horseradish sauce OR 1 1/2 tablespoons of FRESHLY grated, fine horseradish 3 tablespoons of finely chopped dill Salt and pepper to taste Dill sprigs for garnish

Necessary Equipment:

Bowl Spatula/spoon Zester/grater

How To:

1. Mix smoked trout, cream cheese, cream, onion, lemon juice, dill,l emon zest, horseradish, salt and pepper. Mix well to combine. Place in refrigerator to chill. 2. Place small amount of smoked trout salad on top of latke,garnish with fresh dill sprig and lemon wedges. Makes about 1 2/3 cup of mixture.


Chive Matzo Ball Soup W I T H L E M O N G R AS S G I N G E R & C H I C K E N B R OT H

lemongrass ginger & chicken broth Ingredients:

1 medium-sized whole Kosher chicken 3 good-sized celery stalks, chopped 3 large carrots, chopped 4 good-sized onions, quartered/chopped 4-5 inch piece of fresh ginger, peeled and sliced on the diagonal 2 lemongrass stalks, cut in half and split down the center to release the fragrance Salt and pepper to taste Water (to cover the chicken)

6

s ta r t e r s & sides

Equipment: Large pot Strainer/colander


Chive Matzo Balls MATZO BALLS: Prep: 20 min. Cook: 30-40 min.

Ingredients: 2 tablespoons of vegetable oil 2 large eggs, slightly beaten 1/2 cup of matzo meal 2 tablespoons of water or broth 1 teaspoon of salt 2 tablespoons of finely diced chives

LEMONGRASS GINGER BROTH: Prep: 15 min. Cook: 60 min. 6-8 servings

Equipment: Bowl Spoon/spatula Pot

6 cups of boiling water

How To: 1. In a bowl, beat eggs. Add oil, matzo meal, salt and chives. Blend together. Add broth or water to combine.

2. Cover and refrigerate for about 20 minutes. Bring 6 cups of salted water to a boil.

3. Remove chilled matzo meal mixture from the refrigerator. Moisten hands and form batter into uniform matzo balls. Drop matzo balls into boiling water. Cover tightly and let simmer for about 30-40 minutes, or until thoroughly cooked. Makes about 8 matzo balls.

How To: 1. Put Kosher chicken, celery, carrots, onions, ginger, lemongrass, salt and pepper into pot. Make sure chicken is covered in water. Bring to a boil and reduce to a simmer.

3. Remove chicken from pot and save for another use. Strain all other vegetables through a fine mesh strainer and transfer broth back into pot. Check seasoning and adjust salt.

2. Cook for about 45 minutes, or until chicken is completely cooked.

4. Place into bowls and add chive matzo balls to broth.

(Time will vary depending on the size of your chicken.)

Makes 6-8 servings


SALMON { } W I T H R O A S T E D B E E T , O R A N G E & M I N T G R E M O L A T A Prep: 15 min. Cook 30 min. 8-10 servings

8

main

dish


HOW TO ROAST BEET GREMOL ATA INGREDIENTS: Whole salmon

Preheat oven to 450°F

1

(side skin on or off)

Salt and pepper 2-3 large beets Extra virgin olive oil Fresh mint 1 orange

Take 2-3 large beets and season them with olive oil, salt and pepper. Place on baking sheet tray covered tightly in foil or wrap tightly in a foil packet.

2 Roast for about an hour or until the beets are tender when

pierced with the tip of a knife. Depending on the size of your beets, it may take a bit longer or shorter.

3 When beets are tender, remove them from the oven to cool.

When they are cool enough to handle, peel or rub the skins off.

4 Slice the beets into rounds, then slice the rounds into long

1/4”-1/2” pieces. Dice those pieces. You are looking for small, same sized pieces for the gremolata.

5 Place diced beets into a bowl. Season with salt, pepper and extra virgin olive oil to taste. Take the fresh mint and chiffonade (cut finely) and mix the mint into the bowl with the seasoned beets.

6 Zest the orange and put aside. Slice the orange into rounds. Cut the remaining peel off. Cut into the natural line of the orange segments to remove them. Put orange segments with the beets and mint and mix to combine. Adjust the seasoning.

EQUIPMENT:

HOW TO ROAST SALMON

Sheet tray Baking paper or foil Fish slice or spatula Mixing bowl Wooden spoon Citrus Zester

Preheat oven to 400°F

1

Line a sheet tray with baking paper or foil. Put whole side of salmon onto the lined tray. Season generously with salt, pepper and a splash of olive oil. Put into the oven.

about 25-30 minutes, or cooked to your liking in the 2 Bake center. Watch closely, as the salmon will overcook quickly. salmon from oven and transfer to a platter or cutting 3 Remove board. Use the foil and fish slice to carefully slide the salmon onto the platter.

4 Place the roasted beet gremolata down the center of the

salmon. Take the remaining orange zest and use as garnish on top of the gremolata.

Whole salmon side serves 8-10.


Spiced Sweet Potato Spoons Ingredients:

2 good-sized sweet potatoes

(more or less depending on the size of your crowd)

2-3 cups of Kosher chicken or vegetable stock (enough to cover the cut sweet potatoes)

1 1/2 of teaspoons cinnamon 1/2 of teaspoon nutmeg 3 tablespoons of NON-DAIRY butter (if serving with meat)

Salt and pepper to taste Grated parmesan or NON-DAIRY cheese substitute (to keep the spoons in place)

Crème fraîche (if serving with fish) NON-DAIRY parve (if serving with meat) Candied walnuts

Candied Walnuts Ingredients:

Necessary Equipment:

Pot Spatula Hand held emersion stick or food processor Teaspoons Tray/platter for teaspoons

1 cup of walnuts

(a mix of whole or half-chopped looks best)

2/3 cup of quality honey (local, if available) Salt to taste 1 teaspoon of cinnamon (or to taste) 1/2 teaspoon of nutmeg (or to taste) Please adjust seasonings to your liking

How To:

1. Peel and cut sweet potato into medium same-sized pieces. Place into pot.

2. Cover sweet potatoes in Kosher chicken or vegetable stock. 3. Bring sweet potatoes to a boil until completely cooked and soft to mash/puree.

4. Do not drain stock from sweet potatoes. Add butter or NON-DAIRY, depending on if you are serving meat or fish. 5. Add salt, pepper, cinnamon and nutmeg. Use hand held emersion stick or food processor to puree sweet potato mixture. You

want the consistency to be of soft mashed potatoes not too runny. Adjust seasoning to your liking.

6. Take the NON-DAIRY cheese or parmesan and place a “cheese line” along the side of the tray/platter to hold the spoons in place. This will keep them from sliding as you pass them. 7. Take spoons and scoop

bite-sized amounts of sweet potato onto them. Place along the tray/platter. Garnish with crème fraîche or NONDAIRY sour cream and candied walnuts. Makes many spoons.

Necessary Equipment:

Sheet tray Silpat or parchment paper (for easy cleanup) Bowl Spatula How To:

1. Preheat oven to 400°F. 2. Mix all ingredients together well. 3. Adjust seasonings to your liking. 4. Spread walnuts out onto the sheet tray and bake for 12-15 minutes or until bubbling and caramelized darkly. * Check often. Walnuts will burn quickly. Stir half way through the baking process. Cool on a wire rack and break apart for garnish. Makes about 1 cup of candied walnuts.

10

SWEETS


Spiced Sweet Potato Spoons

with Crème FraÎche and Candied Walnuts Prep: 15 min Cook: 30 min. makes many spoons


Coconut Macaroons with

White Chocolate & Cherries

Ingredients:

3 egg whites 3/4 cup of sugar 3 cups of sweetened shredded coconut 1/2 cup of dried cherries (roughly chopped)

About 6-8 ounces or 1/2 bag of 12 ounce white chocolate chips (for dipping)

Prep: 5 min Cook: 20 min. 14-16 cookies

Necessary Equipment:

Sheet tray Parchment paper/silpat Bowl Mixing spoon Double boiler or microwave (to melt chocolate)

How To:

1. Preheat the oven to 350째F. 2. Mix egg whites, sugar, chopped cherries and coconut in a bowl. Combine completely. 3. Scoop full tablespoons of macaroon

mixture into balls and place on baking trays lined with parchment paper. Bake for 10 minutes or until golden brown.

4. Cool on wire racks. 5. Melt chocolate in a double boiler or microwave.

6. When cookies have completely cooled, melt chocolate and dip cookies into chocolate mixture. Set aside to harden. Makes 14-16 cookies.

12

SWEETS


COMING THIS FALL: SUBSCRIPTIONS TO


Passover: A TA B L E S E T T I N G B Y S A R A H P A R L O S O N E F I N E D AY

1.

Many wonderful families will join around the table this coming

Spring for the Passover celebration. This holiday commemorates the

emancipation of the Israelites from slavery in ancient Egypt. From the

Kosher food to the elegant touches that make a Passover table welcoming and beautiful, we at The Gathering Magazine hope that this classic and fresh design inspires you and your family to celebrate!

14

ta b l e

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F L O W E R S A R E O N T H E O B S E S S I O N L I S T H E R E AT T H E G AT H E R I N G , S O W E U S E D F R E S H W H I T E T U L I P S A N D R O S E S A S T H E C E N T E R P I E C E F O R O U R PA S S O V E R TA B L E .

THE CRISP WHITE AND FRESH GREEN STEMS

PA I R P E R F E C T LY W I T H O U R C L A S S I C TA B L E S E T T I N G .


2.

The stemware with engraved wheat stalk and the crystal taper

candle holders were passed down from our great grandmother. My mother graciously loaned us her beautiful silverware set, so we’re

excited to display it on this tabletop. Holiday’s are the perfect time to take out your treasured tableware items and highlight them. Don’t let your valuables sit in the closet all wrapped up!

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THESE BEAUTIFUL D I N N E R P L AT E S , R AT TA N CHARGERS, AND THE W O V E N C H A M PA G N E TA B L E R U N N E R C A N B E F O U N D AT P I E R 1 . ( Y E S , W E LOV E T H I S S TO R E ! ) T H E C O L O R PA L E T T E O N T H I S TA B L E I S C L A S S I C , FRESH AND WILL C E R TA I N LY D R AW YO U R G U E S T S & FA M I LY I N !

W W W. P I E R 1 . C O M

THE CRAFTY SIDE OF US STEPPED IN AS WE USED SIMPLE MINI GRAPEVINE W R E AT H S T O W R A P O U R NAPKINS UP IN.

THESE WERE UNDER $ 5 A N D P U R C H A S E D AT H O B B Y L O B B Y.

W W W. H O B B Y L O B B Y. C O M


Easter: S ta r t e r s & S i d e s

20 21

roasted cauliflower steak with pesto, poached egg, & crusted bacon garam masala roasted baby carrots

main dish

22

rosemary crusted lAMB chops on parmesan chive polenta bread

Sweets

24 26

18

28

polenta almond cake with warm lavender honey, mascarpone cream, & pepita brittle french chocolate mousse with almond cream, candied almonds, & kirsch soaked cherries

Ta b l e

Settings


Easter

WINE PAIRINGS S E L E C T E D E X C L U S I V E LY F O R THE GATHERING MAGAZINE BY BRIX WINE SHOP

STARTERS

MAIN DISH

2013 MARC BREDIF V O U V R AY, L O I R E VA L L E Y, F R A N C E

2009 DOMAINE DE GOUR DE CHAULE G I G O N DA S , R H O N E VA L L E Y, F R A N C E

2 0 1 2 D O N N A F U G ATA B E N R Y E PA S S I T O D I PA N T E L L E R I A , S I C I LY, I TA LY

THIS 100% CHENIN BLANC

A C L A S S I C PA I R I N G W I T H

PAIR WITH THE ALMOND CAKE

I S A G O L D E N CO LO R I N T H E

L A M B A N D R O S E M A R Y, T H I S

GLASS WITH AROMAS OF

BLEND OF SOUTHERN FRENCH

P E A R A N D H O N E YS U C K L E .

G R A P E S F R O M T H E TOW N

A G R E AT W I N E T H AT P I C K S

O F G I G O N DA S I N T H E R H O N E

UP A HINT OF SWEETNESS

VA L L E Y P L AY S O F F T H E

F R O M T H E C AU L I F LOW E R

E A R T H I N E S S A N D A R O M AT I C S

A N D R OA S T E D C A R R OT S

OF THE DISH.

Y E T W I L L N OT S H Y F R O M

A W I N E O F M E D I U M W E I G H T,

THE ZESTY LEMON MINT

YO U ’ L L G E T H I N T S O F

VINAIGRETTE.

RASPBERRIES, HERBS, AND

OFFERING UP

SWEETS

D E L I C I O U S N OT E S O F A P R I COT S A N D C A N D I E D K U M Q U AT S M A K E T H I S PA S S I T O S T Y L E W I N E F R O M S I C I LY T H E P E R F E C T C O M PA N I O N T O T H E N U T T Y, CREAMINESS OF THE ALMOND CAKE.

S P I C E O N T H E PA L AT E . < OR >

< OR >

< OR >

2013 ILLAHE GRUNER V E LT L I N E R W I L L A M E T T E VA L L E Y, O R E G O N

2 0 1 2 G . D . VA J R A L A N G H E N E B B I O LO, P I E D M O N T, I TA LY

2 0 1 2 M A R E N CO “ P I N E TO ” B R A C H E T T O D ’A C Q U I , P I E D M O N T, I TA LY

L O A D E D W I T H L I V E LY

T H E R O S E H I P S A N D TA R T

PAIR WITH THE CHOCOLATE MOUSSE

H I N T S O F W H I T E S TO N E

B I N G C H E R RY N OT E S I N

F R U I T ; N E C TA R I N E S

T H I S N E B B I O LO F R O M

A P E R F E C T M A R R I AG E W I T H

A N D P E AC H E S O F F E R A

N O R T H E R N I TA LY A R E T H E

C H O C O L AT E D E S S E R T S , T H I S

WO N D E R F U L CO M P L E M E N T

PERFECT COUNTERPOINTS

S L I G H T LY S W E E T F R I Z Z A N T E

T O T H E S T R O N G F L AV O R S

TO T H E E A R T H I N E S S O F T H E

W I N E F R O M P I E D M O N T OV E R

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DELIVERS WITH DELICIOUS

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T H E P E R F E C T PA L AT E

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AND RHUBARB.

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BRIX WINE SHOP |  www.BRIXwineshop.com |  @BRIXboston |  brixwineshop |  617.542.BRIX (2749)

19


ingredients: 1 large cauliflower 4 eggs 4 tablespoons of crème fraîche 4-6 slices of bacon Extra virgin olive oil Salt and pepper

Pesto: 2 cups of fresh basil leaves 1/2 cup of freshly grated Parmesan-Reggiano 1/3 cup of pine nuts 3/4 cloves of garlic, minced 1/2 cup of extra virgin olive oil Salt and pepper

necessary equipment: Sheet tray pot food processor (for pesto) slotted spoon

Roasted Cauliflower Steak Prep: 15 min. Cook: 25 min.

4 servings

W I T H P E S TO, P OAC H E D E G G A N D C R U S H E D B ACO N

HOW TO MAKE CAULIFLOWER STEAK:

1. Preheat oven to 425°F

1. Place the basil leaves and pine nuts into the food processor and pulse

2. Slice cauliflower into 4-5 thick slices and rub with olive oil, salt and

several times.

pepper. Place seasoned cauliflower onto sheet tray and bake for about 20 minutes or until golden brown.

2. Add the garlic and cheese pulse several times more. Scrape down the sides of the food processor to incorporate all ingredients.

3. Cook off 4-6 slices of bacon and crush into small pieces.

3. While the food processor is running, slowly add the olive oil and

4. Bring a pot of water to a steady simmering roll. Add a splash of

vinegar and salt. Once water is steadily simmering, crack eggs into the pot one at a time. Take a slotted spoon to gently swirl the eggs once they start to turn white and cook. Leave to cook for about 3 minutes. Remove from water and put on top of roasted cauliflower.

scrape down the sides again. Season with salt and pepper to taste.

s ta r t e r s

&

sides

Put IT ALL Together:

Place the roasted cauliflower steak centered on a plate add pesto and poached egg. Add a tablespoon of crème fraîche, then top with crushed bacon and a swirl of extra virgin olive oil.

Serves 4

20

HOW TO MAKE PESTO:


Garam Masala

Prep: 5 min Cook: 20 min.

4 servings

Roasted Baby Carrots Ingredients: 3 bunches of baby carrots (not the ones kids eat, these are petite carrots)

1 1/2 tablespoons of garam masala Salt and pepper Extra virgin olive oil 1 lemon 1 bunch of fresh mint

How to MAKE ROASTED CARROTS:

1. Preheat oven to 425째F 2. Toss the baby carrots with olive oil, garam masala, salt and pepper. Put onto the sheet tray and roast for about 20 minutes or until golden brown. 3. Zest the lemon and put aside. In a small bowl, squeeze 1/2 of the lemon to remove the juice and about 1/4 cup of olive oil, salt and pepper to taste, and whisk together.

Necessary Equipment: Sheet tray Small bowl Whisk

4. Check seasonings and adjust.

Chiffonade a handful of fresh mint and toss into the vinaigrette. When the carrots come out, hot toss the vinaigrette over the carrots and serve. Add lemon zest as garnish.


Rosemary Crusted

LAMB CHOPS {

22

main

dish

ON PAR MESAN C H IV E P O L E NTA B oa rD

}


INGREDIENTS: 8-10 lamb chops (if using more, just double the marinade)

8-10 cloves of fresh garlic (minced) 3/4 cup or more extra virgin olive oil

HOW TO PREPARE LAMB CHOPS 1

Combine minced garlic, rosemary olive oil, salt and pepper. Take half of the marinade and put it to the side.

2

Take lamb chops and rub marinade over each one to coat well. Adjust seasoning. You may need a dash more, depending on how big your lamb chops are.

3

Let marinade at least an hour in the refrigerator or longer for a deeper flavor.

3-4 full sprigs of fresh rosemary (FINELY CHOPPED)

Salt and pepper to taste

Preheat broiler to medium high.

2 cups of polenta 6 cups of water (PLUS MORE, AS NEEDED)

4

1 cup of cream

Place lamb chops on sheet tray and broil about 3-4 minutes each side for medium-rare. Depending on how large the lamb chops are, adjust cooking times.

(PLUS MORE, AS NEEDED)

3

tablespoons of butter

2 tablespoons of chives (FINELY CUT)

1/2 cup of crème fraîche 1/3 cup of grated Parmigiano-Reggiano

NECESSARY EQUIPMENT: Sheet tray

HOW TO PREPARE PARMESAN CHIVE POLENTA BOARD 1

In a large sauce pan, bring the water, cream and butter to a quick boil. Add about 2 teaspoons of salt.

2

Whisk the polenta into the boiling liquid. Whisk constantly for 3-4 minutes so no lumps form.

3

Turn down and gently simmer for 25 minutes. Keep an eye on the polenta, stirring often to prevent burning or sticking.

4

When the polenta is thick and creamy, add the crème fraîche, and parmesan and stir well. Check the seasonings, you may need more water or cream to keep it creamy. Add more salt and pepper. At last stage, stir in fresh chives and mix well.

5

Pour creamy polenta on platter or cutting board. Then arrange finished lamb chops on top of the polenta. Put aside extra rosemary garlic marinade and spoon let overs as garnish onto the lamb chops.

Bowl to marinade Small bowl (for extra garish marinade)

Serves 4


Polenta Almond Cake

with Warm Lavender Honey, mascarpone Cream and Pepita Brittle

CAKE: Prep: 15 min. Cook: 45 min. MASCARPONE Prep: 2 min. Cook: 5 min LAVENDER HONEY Prep: 2 min. Cook: 10 min PEPITAS BRITTLE 5 min. Cook: 30 min

14-16 slices

24

sweets


Almond Cake Ingredients:

1 3/4 sticks (14 tablespoons) of soft unsalted butter (extra for greasing) 1 cup of superfine sugar 2 cups of almond meal/flour 3/4 cup of fine polenta/cornmeal 1 1/2 teaspoons of baking powder 3 eggs

Equipment:

Parchment paper A 9-inch springform pan Free standing mixer or hand held mixer

How To:

1. Preheat oven to 350째F. 2. Beat butter and sugar in mixer until pale and whipped.

3. Mix together the almond meal, polenta

and baking powder. Beat some of this into the butter-sugar mixture, followed by 1 egg. Then alternate dry ingredients and eggs, beating all the while.

4. Scrape the cake batter into the prepared

pan. Bake about 40 minutes or until the cake tester comes out mostly clean. Most importantly, the edges of the cake will start to pull away from the sides of the cake pan.

5. Remove from the oven and cool on a wire rack,but leave in its pan. Remove cake from pan when completely cooled. Makes about 14/16 slices.

Lavender Honey

Pepita Brittle

Ingredients:

Ingredients:

2 1/2 cups of organic French lavender flowers (I use Celebration Herbals herbal tea) 1/4 cup of quality honey (local if available) Equipment:

Pot Wooden spoon Chinois or fine strainer How To:

2 cups of raw sugar 1/2 cup plus 2 tablespoons of water 8 tablespoons (1 stick) of unsalted butter 1/3 cup of mild honey or light corn syrup 1/2 teaspoon of baking soda 1 tablespoon of course, flaky sea salt (I love Maldon sea salt) 1 1/2 cups of raw pepitas seeds Equipment:

1. Put honey and lavender flowers into a pot.

Candy thermometer or instant read thermometer that can read > 300째 F 1 half sheet pan or cookie sheet tray Parchment paper/silpat Offset spatula

2. Use a chinois strainer or other fine strainer

Pot

Bring to a boil for 1 minute, then lower to a simmer for about 8 minutes. Take off heat and steep for 2-3 additional minutes.

to strain lavender flowers from honey. Put into a clean honey jar. If honey cools too much you will have to reheat to strain.

How To:

1. Line your sheet pan or cookie tray with parchment or a baking mat.

Mascarpone Cream Ingredients:

1 pint (2 cups) of heavy cream 1/3 cup of mascarpone 3 tablespoons of sugar (more, if you like it sweeter) 1 teaspoon of quality vanilla Equipment:

Free standing or hand held mixer Spatula How To:

Whip heavy cream until medium soft. Then slowly add sugar, vanilla and mascarpone cream. Beat until cream is fully whipped and all ingredients are fully combined.

2. In a large stainless steel (or other nonreactive pot), stir together the sugar, water, butter and corn syrup on medium high heat until the sugar and butter are both melted. 3. Bring mixture to a boil, stirring down as necessary. You may need to lower the heat to medium if it is bubbling too close to the rim of the pan. 4. Continue boiling and stirring down when

needed until the mixture has thickened, darkened slightly and reached 302째F on a candy or instant read thermometer.

5. Remove from the heat and add the baking soda. Stir carefully, as the molten candy will foam up alarmingly. Stir in salt, then pepitas. Scrape the hot mixture into the prepared pan and spread out. Work quickly as it will harden fast. Let it cool for about 15 minutes.

6. Break the candy into pieces and enjoy. Totally cooled brittle can be stored in single layers with parchment or wax paper in an airtight container at room temperature for up to 2 weeks.


French Chocolate Mousse with Almond Cream, Candied Almonds & Kirsch Soaked Cherries 6-8 servings

French Chocolate Mousse Prep: 15 min Cook time 10 min Ingredients:

2 cups of heavy cream 8 ounces of quality bittersweet chocolate (finely chopped) 1 tablespoon of quality honey (local if available) 4 large organic egg whites

Equipment:

Free standing or hand held mixer Extra bowls Spatula Pot

How To:

1. Simmer 1 cup of cream over medium high heat. Remove from heat and stir in chocolate until it’s thoroughly melted and the mixture is well blended. Transfer to a large bowl and add the honey. Stir to combine. Cool to lukewarm. 2. In a mixer, whisk the egg whites until stiff, but not dry. Set aside. In another bowl, whisk remaining cream until it is lightly whipped and stiff peaks form. Set aside. 3. Add 1/3 of the beaten egg whites into the chocolate mixture and mix vigorously. With a large spatula, gently fold in the remaining whites. Do this slowly and patiently. 4. Do not over-mix, but be sure that mixture is well blended and that no streaks of white remain. Fold the whipped cream into the egg and chocolate mixture. 5. Spoon into beautiful large bowl or individual ones. Wrap well with plastic wrap and refrigerate until firm (about 4 hours.) About 6-8 serving

26

sweets


Candied Almonds

Kirsch Soaked Cherries

Almond Cream

Prep: 5 min. Cook: 15 min.

Prep: 5 min Cook: Soaked over night

Prep: 2 min. Cook: 5 min.

Ingredients:

Ingredients:

Ingredients:

1 cup of sliced almonds 2/3 cup of quality honey (local if available) Salt to taste 1 teaspoon of cinnamon (or to taste) 1/2 teaspoon of nutmeg (or to taste)

2 cups of fresh cherries, pitted and halved 2 tablespoons of kirsch or cherry fruit liqueur (kirsch is clear, cherry liqueur is cherry colored) 2 tablespoons of quality honey (local if available) Juice of 1/2 a orange

1 pint (2 cups) heavy cream 1 tablespoon quality almond extract (more, if you want extra flavor) 3 tablespoons of sugar (more, if you like it sweeter)

Equipment: Equipment:

Sheet tray Parchment paper/silpat (for easy cleanup) Bowl Spatula

Equipment:

Cherry pitter or paring knife Bowl Spatula or wooden spoon

Free standing or hand held mixer Spatula

How To:

1.

How To:

1. Preheat oven to 400째F 2.

Mix all ingredients together well. Adjust the seasoning to your liking.

3.

Spread seasoned almonds out onto the sheet tray.

4.

Bake for 12-15 minutes or until bubbly and caramelized darkly. Check often, almonds will burn quickly.

5.

Stir half way through baking process.

6.

Cool on wire rack and break apart for garnish.

How To:

1. Combine all ingredients into a bowl. 2. Cover and let sit overnight

in the refrigerator until the cherries soften and become juicy. [ Start the night before for a stronger tasting cherry sauce.]

Whip cream and almond extract until medium soft, then slowly add sugar.

2. Beat until cream is formed and all ingredients are fully combined.


Easter A TA B L E S E T T I N G B Y S A R A H P A R L O S O N E F I N E D AY

S O M E T I M E S , A S I M P L E TO U C H M A K E S ALL THE DIFFERENCE, WHICH IS WHY W E A D D E D T W O S AT I N S T R A N D S O F R I B B O N TO E AC H N A P K I N .

THIS IS

B U D G E T F R I E N D LY, A N D C A N B E D O N E M A N Y D I F F E R E N T WAY S .

28

Table Settings


1.

Growing up on a 40 acre property in the heart of Connecticut surrounded by the beauty of New England only made my childhood that much sweeter when Easter rolled around. Every year as the snow melted away, the trees began to bud, and spring knocked on our door, Easter arrived!

TRY USING A SIMPLE RUNNER INSTEAD OF A TRADITIONAL TA B L E C L O T H . W E CHOOSE A CRISP WHITE RUNNER, WITH A SMALL F LO R A L D E S I G N TO COMPLIMENT THE L I G H T OA K .


HERE’S AN EASY DIY PROJECT T H AT A D D S C O L O R A N D A H O M E M A D E T O U C H T O YO U R E A S T E R TA B L E . P U R C H A S E GRAPEVINE TWIG BALLS AND G R E E N FA U X M O S S O N L I N E O R AT YO U R L O C A L C R A F T S T O R E ( W W W. H O B B Y L O B B Y. C O M ) . CUT THE GRAPEVINE BALLS I N H A L F, F I L L T H E M W I T H T H E FA U X M O S S A N D T O P YO U R “ N E S T ” W I T H A N E G G , C A N DY, O R A P L AC E C A R D.

THESE ADORABLE EASTER BUNNIES AND SPRING CHICKS CAN BE FOUND FOR UNDER $10 AT P I E R 1 I M P O R T S - W H I C H H A P P E N S TO B E O N E O F O U R FAV O R I T E S T O R E S T O S H O P TA B L E S E T T I N G S ! W W W. P I E R 1 . C O M

30

Table Settings


2.

My mother, a professional hostess in her own right,

“Golden Egg.” It’s all in good fun, because at the end of

took time to dye eggs with us and bake special treats.

the day our family gathers around a beautiful table and

She also organized the annual family Easter Egg Hunt.

celebrates Easter because we truly believe in the story

This hunt isn’t your normal cute little “Hide and Seek”

of the resurrection of Jesus.

game. Instead, it’s turned into a full on war in which my competitive adult family actually pushes each other

We at The Gathering Magazine hope that you take

down, moving furniture, raising our voices, and tearing

time to spend Easter with the ones you love around a

my mother’s beautiful home apart in search of the

beautiful table such as this!


SWEET S I S T E R LY SUCCESS

THE FISHERS ISLAND LEMONADE STORY BRONYA (L) & KATE (R) SHILLO

I N T E R V I E W E D B Y H E AT H E R M U R R AY

“Don’t quit your day job until people are telling you, ‘you need to quit your day job.’” says Bronya Shillo, creator of the widely popular summer drink Fishers Island Lemonade. Bronya came up with the idea of canning the island-favorite cocktail early one morning (or perhaps late one evening) and started the long process of making her dream a reality. The concept of canning the famous lemonade (mixed with Vodka and Whisky) was something she discussed with her family for awhile before she decided to skip business school. Bronya and her sister Kate (who plays an important role in this business) open up to us at The Gathering and share their story.

32

entrepreneur profile

Q

How was the idea of the lemonade birthed? Where were you when you realized this was what you wanted to do? Tell us a little bit about that “moment.” BRONYA (B): More specifically it was 2:30 am on a random Saturday and I was bartending at the Pequot Inn bar. I was mixing, serving and going through gallons of the lemonade. The idea came to me as I was cracking open a beer, “Why can’t we get this bottled or canned somehow?” It was incredible the amount of lemonade we would have to prep before the Thursday night crowd arrived. It’s sort of a coming-of-age drink for the patrons turning 21 that could finally get into the Pequot, and guests would order it with anticipation without questioning


the ingredients. Honestly, we didn’t expect it to happen all that quickly, but that was certainly the beginning.

Q

When did people start to take notice of the lemonade? KATE (K): I think part of the process that’s important to note is the fact that our parents have owned the bar for almost 20 years. Honestly, we couldn’t have built this without our family, and I know that Bronya feels the same. Having a signature drink originate from such a unique place has truly enhanced the lemonade. A while back, there was a mention in Town & Country magazine on places to go on Fishers Island and I remember telling my mom, “Mom, the Pequot is in Town & Country!” That’s what’s really funny about it, it’s such a little mark in the New England area.

Q

Can you share the story of selling your first Fishers Island Lemonade? Who was your first customer?

B:

It’s interesting on how people perceive the Pequot Inn. The drinking age in New York was 18 and in Connecticut it was 21 so that’s more incentive for customers to come over here to drink. That’s why Connecticut and Mystic have such a draw to the island. The lemonade was like a legend. I truly only discussed the lemonade in a can with my immediate family who responded “Ok, whatever happens. We’ll see.” A few local regulars would come in and say, “Hey, where’s the lemonade?” Not even our long-time bar tenders knew what was going on. One day my mom said “I don’t know

if this is going to work but you need to get it here for the summer kick-off. We have to have it.” I said, “It’ll be here don’t worry. It’ll happen.” One day, a friend of ours came in with her family for an early appetizer. It was a typical conversation after a long winter, they said, “What have you been up to?” When I shared my idea their response was “This exists?! This is tangible?” Seeing Fishers Island on the label was crazy because it was the drink that we all know. I told my friend, “Your dad was the first one to order my Fishers Island Lemonade in a can!”

Q

What was it like growing up in the historic Pequot Inn?

K : I was 13 when our dad bought

the bar and Bronya was 9 or 10. I remember sitting at dinner and my dad just announced his purchase. My immediate response was “What’s a bar?” We visited the island as locals and it was truly different. We were never the kids who sat around needing something to do, so once we had the opportunity to earn our own money, our parents encouraged us to do so. At 13 years old, I worked at my uncles construction company answering phones and handling paperwork. My dad said, “This will give you some character.”

B:

I think the same was true with bartending. Our dad’s favorite line for himself is that he’s the Official Maintenance Man of the business. He would be doing dishes in the back at the end of the night. He was active all the time.

Q

Can you talk to us about your sisterly bond? Do you guys work well together? What are each of your roles in the company?

B:

Growing up, our bond was different than it currently is. Kate is three years older and was a lot more mature than I. It took until she went to college for me to realize that I missed her. One day, we were in the pool and I leaned in to Kate and said “Can we just make a promise to do something once a year together?”

K : Around that time, the relationship

shifted a bit because even though I was the older one, I could take the backseat role and listen to her advice. There’s a lot of times that she will take the leadership role. It’s really interesting when you have a distinct age difference.


Q

Q

What do you think makes your lemonade stand out from its competitors?

What are your business goals? In a perfect world, where do you see your product ending up?

B:

I think we’re fortunate in the fact that 99% of the premixed beverages in the liquor stores are either malt-based, filled with sugar, or taste artificial so you don’t want to purchase them again. We realized that we could envision our lemonade on Nantucket or Martha’s Vineyard, because people can relate to the New England lifestyle. First and foremost though, it’s the story of the family bar on this historic island. Also, the mixture is really a unique formula because if you like the taste of whisky and detect the smokiness in the lemonade, you appreciate the drink. People all across the East Coast are impressed with the flavor. It’s stronger than the average beer. The drink attracts people even in their 60’s and 70’s. Then down to the patrons who are younger, they’re excited to get their hands on it because they’ve heard so much about it on the island.

K : In my day job, I work with a lot of

small companies. We talk about something called “product-market fit.” This was something we had been testing in the market for over 10 years, and we were positive that people like it. We did a tasting at Mohegan Sun back in January. There were multiple vendors from liquor stores and wedding planners in attendance. Many of them said, “Oh my God, my bride has been looking for this everywhere!”

34

entrepreneur profile

B:

Q

What is the ideal way to serve and drink Fishers Island Lemonade?

B:

A 10 ounce rocks glass and serve it with a lemon wedge or mint. I still enjoy putting my own little twist on it. There’s endless opportunities to mix this with because there’s a proper balance of ingredients.

I kind of said that the sky is the limit. It took me about three and a half years to get things moving to an actual product. At the time, I was working two or three jobs and had this on the back burner. Of course, national and international would be amazing. I’d love if this journey takes me further down the East Coast. We’re currently focusing on the immediate local surrounding towns. I don’t want to grow so quickly that I forget who my neighbors are and where I came from.


Q

Could you share a piece of advice with our readers about marketing a product? What did you do? What worked? What didn’t work?

B:

When it came down to the package design, Pinterest boards were helpful. I went undercover to the museum curator and said “Can you give me a bunch of articles of Fishers Island from the 1950’s to 1970’s?” People back then would take their boats from New York City to Fishers Island for the weekend. The pinstripes and the seersucker stripes were meant to remind people of that time. Obviously being yellow for the lemon in the lemonade really resonated with me. It was the first design factor that I was certain of. Our designer was able to come up with a unique whimsical font. He created the beautiful “Fishers Island” and then incorporated the geographical island into the logo. I’d say when you’re working in marketing,

you need to truly understand who your target audience is. The people living on Fishers Island were familiar with us and the product, but I think that a large part of it was making sure potential customers would recognize the lemonade in years to come. If you’re nit picky, it pays off in the end. That’s your final product, and you want to sell something that you would personally purchase yourself. Also, don’t quit your day job until people are telling you, “You need to quit your day job.” To walk away from your daily income when it brings financial stability is hard, but in time, you’ll gain more confidence in your company and your product.

Q

Where can we learn more about your product, including where to purchase it?

B:

The best way is to go online to filemonade.com. You can punch in your town or your zip code, and it’ll show you the closest locations to purchase it at a restaurant or a liquor store. We often have people ship it in for weddings too. We have a number of different liquor distributors in surrounding territories including CT, RI, MA and Long Island.

Visit Fishers Island Lemonade online at www.filemonade.com

Fishers Island Lemonade is proud to give back and help strengthen our community by donating a percentage of its sales to support local organizations

 FILemonade  FILemonade  FILemonade  @FILemonade


W H A T

W E ’ R E

E AT I N G , B U Y I N G , & USING EATING Simple & Crisp orange artisanal dried fruit crisps Perfect for my afternoon espresso or a garnish for a delicious Moroccan meal! Found at Whole Foods, specialty shops and online $5.99 for a box of 15 slices. (Also sold in bulk, in case you’re addicted like us!) simpleandcrisp.com

BUYING The Carry On Cocktail Kit Cocktails at 30,000 feet. Wheels up! This kit includes everything you need to craft two delicious old fashioned cocktails mid-flight MINUS the hard stuff, of course. Aromatic Bitters, Cane Sugar, Spoon/Muddler and Linen Coaster. Purchase it at Sur la Table for $24.00. www.surlatable.com

USING CAPE FLYER We love the CapeFLYER, where you can relax and ride comfortably from Boston to Cape Cod on their weekend passenger train service from Memorial Day through Labor Day! Kids 12 & under ride for free, you can bring your bike and of course there’s WIFI! Also, there is refreshing drinks & food provided by our own Blonde on the Run Catering (A.K.A Renee Scharoff) Hop on this train with your entire family. You’ll truly enjoy this ride! www.capeflyer.com

USING

Floral Spray If you’re searching for the perfect color match in a flower that will enhance your table or decor, but you can’t find it at your local florist shop, try spray painting it! Get started by buying basic white flowers and a bottle of Floral Spray Paint. This is something we refer to for special projects and weddings. You can purchase Floral Spray Paint at your local craft store or online. Prices run from $3.50-$8.00. www.michaels.com

36


IN THE NEXT ISSUE OF

FALL

2015

Travel France Europe Weddings

Flowers Parties Food Stories

37


the Gathering magazine

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