A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
The
Treehouse
+Co I S S U E
EN CROÛTs FOR EVERYONE
0 1
•
A P R I L
2 0 2 1
THE ONE BAD EGG
HOW TO DEAL WITH CHALLENGING GUESTS
CREATING NEW TRADITIONS WITH FAMILY AND FRIENDS
T A B L E
O F
Contents
F E A S T E R
Creating New Traditions
D E V I L E D
E G G
Q U E E N
Sue Buchanan
E N
C R O Û T E S
Perfect Starters + Small Bites
T H E
O N E
B A D
E G G
S P R I N G
P L A Y L I S T
Curated by Wooten Hill
GUIDE
Dealing with Challenging Guests
YOUR TO
D E S S E R T
New Fashioned Carrot Cake
I T
with Kim Hill
O F F
01
T O P
ISSUE
10 16 24 36 43 56 64
E A S T E R
T+Co Issue 01 April 2021 Cover Image Paulette Wooten Editorial Paulette Wooten Editor Kim Hill Executive Editor Karen Hill Deputy Editor Contributors Sue Buchanan, Michele Hill Marketing + Advertising thetreehouseandco@gmail.com Subscriptions Visit www.thetreehouseandco.com Write to: 100 Club Dr, Suite 210, Burnsville, NC 28714
www.thetreehouseandco.com thetreehouseandco@gmail.com
T+CO
Published monthly by the treehouse + Co All Rights Reserved. A FOOD + MUSIC + HOSPITALITY ONLINE MAGAZINE
The Treehouse + Co Magazine is a women-led monthly interactive online magazine about food, music, and hospitality.
E D I T O R I A L
Growing up in south Georgia, Easter was a momentous occasion with several must-do cultural customs. Number one: dress up in your Sunday best. Weeks before the holiday, every girl and mom would be on the lookout for the dernier cri spring dress and ahead-of-the-curve accessories. I fell in love with this tradition as a young girl and never let go. Then, around 1985, I became obsessed with matching designer satin purses and high heels. Maybe it was just a thing in The South? Number two: go to church.
Welcome to the first issue of The Treehouse + Co online magazine You’ll quickly learn one of my most fulfilling pastimes is planning a dinner party. Not a large gathering to just “feed folks” but one where the electricity among guests makes you smile to yourself the next day and memorable food leaves few leftovers. Every host knows empty plates mean satisfied guests. I spend hours creating blueprints of meaningful menus that will hopefully engage and entertain everyone around the table. The goal is to design an atmosphere where everyone can relax and feel comfortable. And depart with a full stomach and spirit. This is the unspoken wealth my mother and grandmother passed down to me. With Easter around the corner, I’ve been outlining my upcoming menu and am thrilled to share my table with you in the pages ahead.
Number three: after church, attend the big family lunch and bring your legendary side dish. (Every Southern woman has one, after all.) Everyone looked forward to your signature dish. And yes, the grandmas and aunts would silently judge it. Lots of disclaimers were heard around the table, “Not as good as last year’s. It didn’t set right. It doesn’t look as pretty as I wished.” Let me tell y’all something; this is a must know of The South. Everyone at the table knew the side dishes were good, but false humility is, again, a thing of The South. I’ve lived all over The South and had the privilege of traveling the world as a musician for two decades, celebrating Easters from Georgia to Germany to South Africa. But one place stands out. Nashville, Tennessee 2017. We had moved to a new neighborhood called ‘The Nations’ and forged purposeful engagement with our neighbors, literally living out, “Love your neighbor as yourself.” One couple, five doors down, were acquaintances from the music industry but we had not spent time together outside of work. In a short time, they became dear friends. We bonded over Friday Night Pizza, wine, and the Nashville Preds. We decided to host an Easter lunch with our newfound friends and invite a couple more folks who couldn’t be with their families on the holiday weekend. We had no idea a new tradition was about to take root. Our Sunday lunch turned into a nine-hour Easter Feaster (p.10).
In this issue, you’ll meet our dear friend who was at that first Easter Feaster table and has attended all our Treehouse events. You’ll love getting to know Sue Buchanan, author and speaker, who has supported the Treehouse since its inception in 2013. She’s the perfect guest, like someone straight out of Steel Magnolias. You almost expect her to blurt out, “The only thing that separates us from the animals is our ability to accessorize.” She brings her humor and delectable side dish, deviled eggs to this issue (p.22). I love crafting new menus, but the guests around the table are genuinely the candied raspberries and whip cream on top of our easyto-make flourless chocolate torte. They are the perfect ingredient to elevate the forgathering. Not all guests bring that enrichment. Sometimes you find yourself with a challenging attender. I have a few pointers that have worked when I have one rotten egg (p.36). I’m sure there won’t be any rotten eggs in your lovely, Southern-designed Easter basket or on your table. Hoping it’s a lovely celebration, however large or small. Sending lots of new life from our neck of the woods. Happy Spring!
APRIL
01
MUSINGS
My Mom always made our Easter dresses. They were usually made of dotted swiss and felt like wearing a cactus. We lived near Atlantic City and always headed that way after church to slowly stroll down the boardwalk. In the fifties, the Easter parade was the thing to do — the bonnet had to be big and the flowers on it showy! It’s funny memory— I was a walking cactus with a giant bed of flowers on my head — and I truly thought I was beautiful. By Michele Hill
APRIL
01
FEATURE
CREATING NEW TRADITIONS WITH FAMILY AND FRIENDS
By Paulette Wooten
WWW.THETREEHOUSEANDCO.COM
DECEMBER 2016
EASTER FEASTER by Paulette Wooten
Sunday, April 16, 2017. Nashville, Tennessee. Noon. Kim and I had every one of the bases covered to pull off a pleasant Sunday lunch. Our guests had each gone to an Easter service before they rolled in with their fave drink and tasty side dish.
FEATURE
"We stumbled upon the deeper meaning and importance of loving "your neighbor."
A minister with a shepherd blessing to consistently track down the one lost or the falling behind wallflower and carry them into the discussion, a University Communications Chief to share the latest on every current event, a writer and humorist spouting quippy jokes and sharing chuckling loud stories, a children’s entertainment creative director, and since we are in Nashville… as expected, a prolific songwriter. Along with Kim, who covers the artist category by being Grammy nominated and me, a professional musician and wanna-be gourmet chef. We were a mixed-matched group blended for the first time for an unofficial Sunday lunch club with two things in common: good food and good company.
A few of us had been gathering on random Friday nights for months sharing pizza and wine and throwing in a weeknight grill-outs to watch the Nashville hockey team, The Preds, anticipating the long-awaited playoffs for the Stanley Cup. We were still newcomers in ‘The Nations’, an area of Nashville undergoing rapid revitalization. Our neighbors, Greg and April, had been acquaintances but our paths had only crossed through the music industry. Somewhere between the late night hockey games and pepperoni we stumbled upon the deeper meaning and importance of loving "your neighbor."
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FEATURE
I remember it just as I recall all my new annual pastel Easter dresses with matching lacy ankle ruffle socks and white patent Mary Janes. Standing with our friends laughing and gabbing around the kitchen island, opining over the culinary-perfected charcuterie board, April’s signature tangy fresh strawberry and blueberry spinach salad and trendy bottles of Rosé. The freshness of the Spring is to celebrate. I remember what each guest's side dish and wine choice was, I remember what I was wearing, down to the necklace I bought specifically for my white linen shirt, I remember how the table was decorated but I cannot remember the main meal, which I prepared, except for the delectable deviled eggs made by our dear friend Sue Buchanan. What I do recall is that I had no plans for dessert since several of our guests had to leave after the meal to go to their next party. After saying goodbye, we returned to the table until everyone was stiff and needed a walk and a nap. The atmosphere felt like a first date, the one where you're really into the person and want to think of places to go to extend your time together. As we moved into the living room to finish the white wine, I thought things were coming to a close.
APRIL 2021
By then it was 4:30. And yet, no one seemed to want to leave. The conversation elevated us all to the heights of satiation, but I could tell we all needed some actual sustenance if it was to continue. I pulled out the leftovers, and nibbling began. I made my way to the pantry bulletin board, where I keep all my go-to recipes. Awww, yess — Flourless Chocolate Torte. I made sure I had all the ingredients and quickly and quietly put it together. By this time, Greg had figured out what was happening He snuck down to their house, grabbed a couple of bottles of wine from his "save-for-a-specialoccasion” stash. By 9:00 the party wound down. We were full. Overflowing actually. Full of good food, full of significant conversation, full of...friendship. It felt like a memorable beginning to something pretty special And it was.
Traditions are born when hearts beat in unison, when the richness of a moment overtakes you, and you can hardly wait for the encore. It was the first “Easter Feaster.” Can’t wait for the next one!
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APRIL
CONTRIBUTOR
02
WWW.THETREEHOUSEANDCO.COM
MEET SUE BUCHANAN
We call her the "Treehouse Treasure" and she’s been gracing our intentionally intimate retreats with her wit and wisdom since our start in 2013. Thousands have enjoyed her writing and speaking for years. Sue Buchanan is a best selling author and a 30 plus year breast cancer survivor. (I’m Alive The Doctor’s Dead chronicles her journey). Her accolades are too many to list in this short space, but anyone lucky enough to sit at a table with her walks away feeling seen and loved. We’re honored she’s our friend and thrilled to introduce her to you.
THETREEHOUSEANDCO.COM | APRIL 2021
DEVILED EGG QUEEN BY SUE BUCHANAN
I’m well acquainted with the true meaning of Easter. It’s a narrative I believe with my whole heart! But! (she says as she hangs her head in shame, albeit faux-shame) I’m shallow! I think of what I’ll wear and what I’ll cook, my table presentation, and who will grace my table. In a bin in my she-shed there is a stash of pictures of me through the years in Easter clothes holding Easter baskets and stuffed bunnies. I was a cute little blonde dumplin’ of a first child, with a circle of admirers who also loved Shirley Temple!
I have photos galore of my own girls in their Easter outfits. I’m remembering the time my mother made each of them beautiful hand smocked dresses and coats. She bought them little snow-white gloves and tiny purses. Dana (who now resides in heaven) went straight out to run her hands up and down a filthy, rusty pipe in the alley. In retrospect it’s hilarious; it was not one bit funny at the time! Decorations are important to me. Flowers! I can’t arrange them, but I can poke ‘em into a beautiful crystal vase. Lilies of the valley are my favorite and they usually stick their noses out of the ground around Easter. I have a collection of itty-bitty vases just for them, those “white silver bells!”
T+CO | APRIL 2021
My lilies of the valley have made their way through at least a halfdozen parsonage yards. My motherin-law would dig them up each time they moved and transfer them to their new home. Now they live in my little courtyard, having moved with us three or four times. A couple of years ago our Easter Sunday guests were three little children; nephews and niece (and parents). My daughter, Mary Jane, went to the dollar store and bought two or three of every tacky accoutrement she could find. My courtyard was GLORIOUS! The egg hunt was off-the-charts fun!
Speaking of eggs, I don’t want to toot my own horn, BUT …. Toot, toot! I’m known for my Deviled eggs. Truth is, I’m famous because not that many people make them. My rhubarb pie is famous too for the same reason. Not many people make them. I will take fame any way I can get it! As to those eggs, mine are ugly … lopsided and juicy with pickle relish. My grandma’s eggs were that way, as were my mother’s. Buy them at the store if you want perfect. One year I even tried to replicate a picture in a magazine. Never again! Let’s face it, these fashion-length fingernails prohibit the art of decorating! Chopping tiny pieces of black olives and pimientos and positioning them as 'little faces' on eggs? I don’t think so!
My recipe is easy: Hellman’s, a little mustard, relish and salt and pepper. My relish is made from homemade pickles and is a little sweeter than most. Sometimes I make curried eggs and a few times I’ve added jalapeño. In both cases I leave out the relish. Now you can be famous too.
Whether it’s Easter or just a plain-‘ol, plain-‘ol day I like to find something to celebrate. A friend once said to me “You can celebrate anything! I think you could celebrate a dead dog!” Not the dog part of course, but it’s true, I love any occasion that calls for balloons, fancy food … and a small crowd. Maybe a brass band!
Deviled
Eggs
SERVING: 12 TOTAL TIME: 30 MIN I must admit I've only made deviled eggs once before this The Treehouse + Co issue. Every Easter Sunday, I watched my mom make a flawless egg exhibit for after church lunch. My relationship with deviled eggs has been ordering in restaurants, especially finished with bacon. Since Sue (p.20) didn't give exact measurements of ingredients or recipe instructions, I decided to try my creation with an assortment of toppings. I think a deviled egg bar is in my not-so-distant future.
INGREDIENTS
6 eggs 1/4 cup mayo (any type mayo based sauce) 1 tsp pickle juice or vinegar 1 tsp Dijon mustard Dash of salt and pepper
TOPPINGS
Candied Pecan Bacon Candied Jalapeños Fresh dill Any Variety of Pickles Old Bay Seasoning Paprika
Place eggs in a large pot and cover with cold water. Bring to a boil. Remove from heat. Keep the lid on and let it sit for 14 minutes. Remove eggs and place eggs in an ice bath. Once cooled, peel and slice in half lengthwise. Remove the yolk and place in a medium bowl. Place egg white halves on a plate. Mash yolks with a fork until smooth. Add mayo, juice/vinegar, mustard, salt, and pepper to mashed yolks and stir together until the mixture is smooth and creamy. Use a spoon to scoop out of the mixture to the egg white. Add your favorite toppings.
"I love any occasion that calls for balloons, fancy food … and a small crowd. Maybe a brass band!" - SUE BUCHANAN
APRIL
03
RECIPE
/än ˈkro͞ot/
(of food) baked in a pastry crust.
French cooking term but in the South known as "pigs in a blanket."
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Lamb Kofta en croûte
Lamb
Kofta
en
Croûte
SERVING: 12 TOTAL TIME: 45-50 MINS My little brother, an inked musician 15 years younger than me, and his South African wife, love lamb. Since our Mom passed five years ago, I’ve taken up the mantel of hosting. Looking for new appetizer inspirations, I stumbled upon lamb koftas, a kind of meatball. Being from The South, I wrapped the lamb in a pastry dough similar to "pigs in a blanket," thought to be a southern delicacy growing up in Georgia. I decided to mix the two concepts. We now have a new family tradition appetizer.
1 lb ground lamb 3 garlic cloves, minced 3 sprigs of rosemary 1 1/2 teaspoon curry spice of your choice Dash of salt and pepper 1 can of crescent rolls or puff pastry 1 egg white Red pepper flakes or coriander seeds
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, use your hands to mix first 5 ingredients together. Form a 1 1/2 inch log. Unravel the pastry and place the lamb and fold the pastry. Place on baking sheet. Brush top of roll with egg white and sprinkle with red pepper fakes or coriander seeds. Bake at least 25-30 minutes or until golden brown.
Carrot en Croûte
Honey
Thyme
Carrots
SERVING: 12-14 TOTAL TIME: 55-60 MINS Attempts to chip away at my food presentation judgments is a new practice, but the the-truth-of-it is, I hate seeing plain little carrot sticks lying next to a bland store-bought dip. I know it's a healthy alternative to chips or crackers, and I do it as well. Let's take the orange sticks up a notch. A simple marinade of honey, oil, fresh thyme, and lemon juice draws out the flavors when roasted. After roasting, wrap the roasted carrots in a pastry dough of your choice for that next-level display. Sprinkle dill on top for color.
2 tablespoons olive or avocado oil 2 tablespoons honey 1 tablespoon lemon juice 1 heaping teaspoon of fresh or dried thyme Dash of salt and pepper 4 large carrots, trimmed to 3- 4inch sticks 1 can of crescent rolls or puff pastry Fresh or dried dill
Preheat oven to 375°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together oil, honey, lemon juice, thyme, salt and pepper. Toss carrots in mixture. Place on baking sheet and cook for 20 minutes or until tender. Unravel the pastry and place 2-3 cooked carrot sticks on the dough. Wrap the stick keeping the ends visible. Place on baking sheet. Brush top of roll with egg white. Bake at least 25-30 minutes or until golden brown. Top with dill.
EN CROÛTES ARE PERFECT STARTERS OR SMALL BITES FOR ANY GATHERING.
Gruyère
Asparagus
SERVING: 7-9
en
Croûte
TOTAL TIME: 40-45 MINS
I eat asparagus not because I like the taste or texture. It has such nutritious characteristics that I'm continually searching for new flavors to make it pleasant. Furthermore, it's a beautiful spring vegetable. Adding the gruyere and topping with sesame seeds makes this dish delectable and visually engaging.
18 asparagus, trimmed 1 tablespoon olive or avocado oil 1/2 teaspoon salt 1/2 teaspoon pepper
Preheat oven to 375°F. Line a baking sheet with parchment paper. Place asparagus on baking sheet. Drizzle oil and sprinkle salt and pepper. Cook for 10 minutes.
1 can of crescent rolls or puff pastry
Unravel the pastry. Place a gruyere slice and asparagus on dough. Wrap with dough keeping the ends visible. Place on baking sheet.
Gruyere, 2 x 0.5 inch slices
Brush top of roll with egg white and top with sesame seeds.
1 egg white
Bake at least 20 minutes or until golden brown.
Sesame seeds or paprika
W W W . T H E T R E E H O U S E A N D C O . C O M
Green bean en croûte
Green
Bean
SERVING: 4 CUPS
en
Croûte
TOTAL TIME: 20 MIN
Who wants green beans? They remind me of school lunches. I never liked the small steamed side dish to the left of your protein on the plastic tray—here's a new introduction to green beans that enhance palate and presentation.
30 green beans, washed and trimmed 1/2 teaspoon salt 1/2 teaspoon pepper 1 can of crescent rolls or puff pastry 1 egg white The Treehouse + Co Candied Almond Rub or blend of rosemary, orange peels, red pepper flakes, sea salt
Preheat oven to 375°F. Line a baking sheet with parchment paper. Unravel the pastry. Place 3 beans on dough. Wrap with dough keeping the ends visible. Place on baking sheet. Brush top of roll with egg white. Top with The Treehouse + Co Candied Almond Rub or blend of rosemary, orange peels, red pepper flakes, sea salt Bake at least 20-25 minutes or until golden brown.
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04
HOSPITALITY
BEING A GOOD HOST AND GUEST + HOW TO DEAL WITH CHALLENGING ATTENDEES By Paulette Wooten
WWW.THETREEHOUSEANDCO.COM
-Israelmore Ayivor
BE PREPARED AS HOST OR GUEST // HOW TO DEAL WITH CHALLENGING ATTENDEES Holiday gatherings can bring the challenge of emotional triggers floating to the surface, like testing an egg for freshness. Safe to say, we’ve all known a rotten egg at some time. And perhaps we’ve even been the rotten egg. Spring seems a good time to think about good eggs and bad ones. The Treehouse & Co wants you to be a good egg. So here are some tips to help you be the best egg you can be! Ask yourself what challenges might arise and plan how you’ll handle each situation. As any former Girl Scout will tell you, “Being Prepared” can make all the difference in the world!
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BE A GOOD EGG HOST Make a plan. Timing is everything to be a relaxed, fully present host. It requires scheduling food prep, cooking times, flowers, setting the table, setting up drink and dessert areas, lighting candles, etc. When a hostess is at ease, the atmosphere is more likely to comfortable and inviting. Also, it will help you to focus on the needs of your guests and not be distracted. Let things go. Not all gatherings require attention to detail. Some are laid-back using paper plates and napkins, but there are special occasions where you desire to take it up a notch. When it comes to those times and someone brings their side dish from Publix in a flimsy plastic container, and it sticks out like a chicken among a flock of flamingos. You have envisioned the presentation to be pristine and classy, like a magazine layout or Pinterest pin. Have a few platters and bowls on hand. (Again, part of making a plan.) Thank your guest for their dish and let them know you have the perfect serving plate and utensil for their dish. Disarm. Some folks are hard-to-please. They show up with an entire side dish of complaints and critiques of ways you could do better. A tip that works is to offer an apology. “I’m sorry you don’t like this. Sorry, you don’t prefer the flowers I chose.” I’m sorry is one of the best ways to disarm; it can mean, I see you. Ask. “What can I do to make this a pleasurable experience?” If it’s about food, ask them to join you in the kitchen to see if you have something or you can prepare especially for them. That effort may be enough to subdue them or help them focus their attention elsewhere. If the guest is frequenting your table, find out what they like and have it on hand. Take it to the next level and reach out before the gathering and ask, “It’s important to me for you to enjoy our time together and want to see if I need to add something to the menu.”
BE A GOOD EGG GUEST Running Late. If you know your host will be running late with lunch, eat a snack before arriving. If you’re running late, have the courtesy to let them know your ETA. Most hosts appreciate the heads up so they can plan accordingly and make adjustments if necessary. Plan ahead. Anticipate issues around food, other attendees (family members, exes), emotions, relational tensions. You know there’s tension between cousins. Let yourself off the hook. It’s not your responsibility to fix it. Aunt Barbara is a negative Nelly, poo-poo-ing almost everything. Ask her for some more details about her reaction. She may not even be aware of her default dampening comment and may need a little attention. If you know that Uncle Bob will corner you and ask 100 questions, decide in advance what you will and will not disclose. Escape Plan. Have an escape plan instead of on-the-spot excuses. Preplan phrases that help you feel safe. Even practice saying them out loud. “I’m gonna see if they need help in the kitchen.” “I need to check my phone for a few moments.” “I’m gonna grab another drink.” If things are too uncomfortable, it may be time to find the best way to leave. When possible, be honest and direct with the hostess, but if you know that’s not an option, graciously exit quickly and quietly… we call that the ‘Hillbilly Slip’ in The South.
A FEW GOOD EGG-TRA TIPS Re-direct. Move the conversation along. Have preplanned discussions, topics, questions in mind. If the talk goes too far and becomes foul and rotten, acknowledge the awkwardness and divert the subject by asking about someone’s latest trip, new job, children, etc. What’s your favorite Easter memory? What Easter traditions did your family have when you were growing up? Does anyone have an Easter disaster story? Pick your battles. Let go of anything petty. Find common ground. Wait it out. Is it worth it? Will it make a difference tomorrow? Try to be wise and adhere to the ancient Proverb “Good sense makes one slow to anger, and it is his glory to overlook an offense.” Listen. Be curious. Practice being present. Listen to understand instead of to respond.
“Anytime is a good time to be a good egg.”
A P R I L
05
MUSIC
Curated by Wooten Hill NEW MUSIC FROM FEMALE ARTISTS WE’RE SPINNING
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STILL WOMAN ENOUGH FEAT. REBA AND CARRIE UNDERWOOD LORETTA LYNN THINGS A MAN OUGHTA KNOW LAINEY WILSON LADY LIKE INGRID ANDRESS LIKE A LADY LADY A DON’T CRY MORGAN WADE I CAN’T (FEAT. OLD DOMINION) CAITLYN SMITH GOOD TROUBLE LEIGH NASH & RUBY AMANFU NO USE I JUST DO HAYLEY WILLIAMS TIL IT BREAKS ASHLEY MONROE YOU ALL OVER ME (FROM THE VAULT) TAYLOR SWIFT HOW FAR CAN IT GO? (FEAT. TRISHA YEARWOOD) HAILEY WHITTERS
CLICK HERE TO LISTEN
APRIL
RECIPE
06
Pomegranate
Molasses
Tomato
SERVING: 4
Salad
TOTAL TIME: 30 MINS
I discovered this recipe in Bon Appetit April 2019. Author Kamal Mouzawak says it best “the secret weapon in this summery salad is the golden raisins: They're soaked in apple cider vinegar, which not only sweetens the vinegar but also transforms them into plump, sweettart balloons that stand up against the rich and buttery pine nuts.”
⅓ cup chopped golden raisins ¼ cup apple cider vinegar ⅓ cup pine nuts 1lb. small tomatoes (such as Sun Gold, cherry, and/or grape), some halved, some left whole ½ small red onion, very thinly sliced ¼ cup extra-virgin olive oil Kosher salt 1 cup basil leaves, torn if large 2 Tbsp. pomegranate molasses
Preheat oven to 350°. Combine raisins and vinegar in a large bowl; let sit until raisins soften, 15–20 minutes.
Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets, some supermarkets, and online.
Meanwhile, toast pine nuts on a rimmed baking sheet, tossing halfway through, until golden brown, 5–7 minutes. Let cool. Add pine nuts, tomatoes, red onion, and oil to bowl with raisins; season with salt and gently toss to combine. Add basil and toss once more. Transfer salad to a platter and drizzle pomegranate molasses over.
Arugula
Lemon
SERVING: 2
Parmesan
Salad
TOTAL TIME: 5 MINS
While Airbnb-ing in Nashville, guests from California came for the Total Solar Eclipse. They left a salad in the fridge. They were great guests, and it looked crispy and fresh, so we decided to try it. We hit the jackpot, the winner of "Best leftover from a stranger!” Simple and easy to make. Drizzle oil and lemon juice over arugula and top with parmesan.
2 cups of fresh arugula 2 tablespoons olive oil 3 teaspoons lemon juice Dash of sea salt and pepper Freshly grated parmesan
Add 1 cup of arugula to a small dish. Drizzle oil and lemon juice over the bed of greens. Add salt and pepper.Top with freshly grated parmesan.
APRIL
07
MIXOLOGY
Leaded + Unleaded
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“You can't buy happiness, but you can prepare a cocktail. And that's kind of the same thing.” – Cocktail Journal
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FOR TUTORIAL
The
Smoking
SERVING: 1 A bold, dark and audacious cocktail. Easier to drink than say. You can substitute gin for bourbon for a smoking negroni.
Cherry Cube of Smoke 1 ounce bourbon or rye 1 ounce Campari or Aperol 1 ounce sweet vermouth Orange twist
Boulevardier
TOTAL TIME: 5 MINS
Ignite the cube's surface and cover the cube. While the smoke is filling the dome, add bourbon, Campari and sweet vermouth into a mixing glass with ice and stir for 30 seconds or until well-chilled. Strain into a lowball glass with an ice ball. Place under dome for 1 minute enveloped in the smoke. Remove and add orange twist. Serve immediately.
Nogroni
SERVING: 1
TOTAL TIME: 5 MINS
“Seedlip is the world’s first distilled non-alcoholic spirit–combining creator Ben Branson’s farming heritage, love of nature & design, and fulfilling the need for a sophisticated non-alcoholic option. His process results in a liquid devoid of alcohol and sugar. Ben launched Seedlip Spice 94 in London’s Selfridges on November 4th, 2015. The pioneering movement of offering those not drinking alcohol a sophisticated, adult option has since become a segment all its own: the ever-growing no & low alcohol category. And since, Seedlip has been embraced by the world’s best bars, restaurants, hotels and retailers across the globe. What began in a kitchen in the woods is now leading a worldwide revolution–changing the way we drink.” www.seedlipdrinks.com
1 ounce Seedlip Spice 94 1 ounce non-alcoholic Aperitif 1 ounce non-alcoholic Italian Orange Orange peel Add all ingredients to a mixing glass filled with ice. Stir vigorously for 30 seconds. Strain into a chilled lowball glass. Add orange peel and enjoy.
APRIL
RECIPE
08
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kim shares her sister's carrot cake recipe and MESSY MISHAP @2:36 watch now
New
Fashioned
SERVING:10-12
Carrot
TOTAL TIME: 75 MIN
Cake
Carrot cake is a ‘whenever cake’, but especially perfect for Easter. There's a great deal of disagreement regarding the root origin. Most agree its lineage started as carrot pudding. I wonder what prompted the first baker to dump a whole can of crushed pineapple and juice in the batter. I would think it would make the cake runny, not being an avid baker, but it creates a perfectly moist cake. And top it with glazed frosting sweet enough to serve on the side with nuts. You cannot go wrong with this favorite dessert.
2 cups flour 1 1/2 cups sugar 2 teaspoons cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup avocado oil 3 eggs 2 cups grated carrots 8 oz can crushed pineapples 3/4 cup chopped pecans (save 1/4 cup for topping)
GLAZE FROSTING
Preheat oven to 350°. Grease bundt cake pan.
Heat a medium sauce pan.
Mix all dry ingredients. Then add oil and eggs. Beat vigorously. Stir in carrots, pineapples, and 1/2 cup pecans. Bake for 50-55 minutes. Cool. Pour glaze over once cool.
1/2 stick unsalted butter 8 ounces powdered sugar 4 oz cream cheese 1 teaspoon vanilla GARNISH 1/4 cup chopped pecans Grated carrots Melt butter and cream cheese. Once melted add vanilla and powdered sugar. Stirring continuously until smooth. Set aside until cake has cooled and then pour over. Add garnish and enjoy.
Flourless
Chocolate
SERVING:10-12
Tort
TOTAL TIME: 75 MIN
My number two go-to dessert is Flourless Chocolate Torte. My number one –– a three-ingredient Key Lime Pie. You can never go wrong with chocolate. This torte recipe is pinned on my pantry bulletin board for easy access, and I try to keep all ingredients on hand because you never know when you'll need a fast foolproof dessert.
4 ounces semisweet chocolate (over 65% cacao) 1/2 cup butter 3/4 cup sugar 1/2 cocoa powder 3 eggs 1 teaspoon vanilla Powdered Sugar Choice of berries
Preheat oven to 300° F. Line the bottom of an 8 inch pan with parchment paper. Grease the sides with butter. Melt and mix chocolate and butter together. Stir continuously. Once melted, remove immediately. Stir in sugar, cocoa powder, eggs and vanilla. Pour into pan and bake for 30 minutes. Let it cool for 10 minutes. Turn out on desired cake stand or plate. Dust with powdered sugar and top with berries.
TOP IT OFF
KIM HILL 57, GRAMMY NOMINATED 30 YEAR MUSIC VETERAN TURNED RETREAT HOST + NON PROFIT FOUNDER OF FRIENDS OF THE TREEHOUSE AND NEW SINGER SONGWRITER DUO WOOTEN HILL.
FIRST RECORD OR CD YOU BOUGHT WITH YOUR OWN MONEY When I was in 4th grade, I walked to the local record store a few blocks from my home in Meridian, MS and bought a 45 of Seals and Crofts hit, We May Never Pass This Way Again. I actually still have it in my original little red and white record box from my childhood. FIRST FOOD YOU DISCOVERED AS A KID THAT WAS NOT SERVED IN YOUR HOME My parents' best friends, The Greers, were the first “foodies” I knew. I rode my bike to their house on the way home from school and frequently stopped in for a snack. Nancee had pickled okra in the fridge and I thought they were the coolest veggie I’d ever tasted. Hence, I was the only kid at my lunch table eating a sandwich with brown mustard, pastrami and wheat bread in the days of white bread and bologna. You’ll always find some pickled okra on hand at my house.
TIME YOU FELT WELCOMED IN SOMEONE’S HOME IN AN UNEXPECTED WAY As a young mom, I made a last minute trip with my sons to my friend Melissa’s mountain home. I was exhausted and in need of some sleep and sustenance. I’d never experienced someone serving so effortlessly. Her food wasn’t extravagant, but her gracious hospitality fed my soul in the deepest places. It was over 20 years ago, but I remember in that moment having a new model for true hospitality.
