Creve Coeur, Missouri 314-878-6003
Christmas Shopping Made Easy During Our Sparkle and Shine Sale December 6th -11th
Hearty
HOLIDAYS by stephanie wallace
WHETHER IT’S A RECIPE THAT’S BEEN PASSED DOWN FOR GENERATIONS or one from a more recent tradition, many of the dishes we serve up during the holidays have special meaning. Those comforting favorites help bring people together and keep the season merry and bright. T&S reached out to local chefs for their favorite recipes to share some holiday joy. Bon appétit!
Fluffiest pancakes ever! A.J. Brown
KNEAD Bakehouse + Provisions Throughout the holiday break, our family enjoys slow mornings and making these pancakes.
SOURDOUGH PANCAKES NIGHT BEFORE INGREDIENTS • 200 g. bread flour • 240 g. milk • 20 g. sourdough starter
DAY OF INGREDIENTS • 12 g. baking powder • 30 g. sugar • 6 g. salt • 2 whole eggs • 60 g. grapeseed oil • Jam • Honey butter
1. Mix the flour, milk and starter the night before. This will begin the levaining process for the fluffiest pancakes ever. 2. The following morning, separate the egg yolk from the whites. Set the whites aside. Mix the egg yolks, sugar, salt, baking powder and grapeseed oil until combined into the batter from the night before. 3. In a medium mixing bowl, whisk the egg whites until stiff peaks and fold into the batter. 4. Scoop onto a greased skillet on medium/high heat. Flip pancakes once they are golden brown, about 60 to 90 seconds. 5. Stack the pancakes high and top with jam and honey butter.
Alec Schingel Winslow’s Table
This soup is perfect for chilly winter nights!
CREAM OF CAULIFLOWER SOUP Gluten free! • 3 large onions, diced • 2 large white cauliflowers, cored and finely sliced
Offer expires December 31st, 2021.
• 8 oz. butter • 1 pint heavy cream • Salt to taste
1. In a large heavy bottomed pot, melt your butter over medium heat. Add the onions and season with a generous amount of salt. Cook, stirring frequently, but try not to color the onions. 2. Once the onions have released some of their natural liquids and are about half cooked, add the cauliflower and season again. Continue cooking the cauliflower and onions until they are completely tender, there should be some liquid in the pot released from the veggies. Take your time, this process should take 20 to 30 minutes. 3. Add heavy cream and one quart of water. Increase the heat and simmer for another 20 minutes. 4. Use a high powered blender to puree the soup. For a very smooth texture, pass it through a chinois or fine mesh strainer. Don’t forget to taste and add more salt if necessary.
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DECEMBER 1, 2021
