The Kitchn Archive
2010
November

The Kitchn Archive: Nov 2010

Edible Gift Recipe: Homemade Cocktail Mixers
What happens when you combine the flavors of roasted cranberries with fragrant cloves and rich brown sugar with clementines? A festive homemade gift to inspire the cocktail lover in your life.These holiday inspired cocktail mixers are fun, flavorful, a bit unexpected and begging for a chance to toast salud! with loved ones. The technique to make them is simple and can be easily adapted to personal taste by swapping out any of the spices, citrus and fruits.
Rebekah Peppler
Nov 30, 2010
How to Replace Your Oven Light
Our baking escapades are amateur, at best. We usually leave the oven light on the entire time we’re baking (Yes, it’s OK to do that!) to check and make sure everything is rising and browning like it should. Needless to say, we’re absolutely lost when that little bulb burns out. • Read the full post
Faith Durand
Nov 30, 2010
Black & White Cottage Kitchen: Get the Look
(Image credit: Apartment Therapy) Architects Steve Schappacher and Rhea White (of SchappacherWhite) painstakingly renovated a 1904 fisherman’s cottage on Shelter Island. While their black and white kitchen benefits from custom designs and the keen eyes of two talented architects, other renovators can achieve a similar style if they know where to look. Here’s our brief
Sarah Coffey
Nov 29, 2010
Holiday Memories: Why Food Scents Are So Powerful
Mulled cider. A baking ham. Gingerbread cooling on the counter. We all have scents that conjure up holiday memories with a vivid force no other sense can match. Why is that?NPR spoke with a university professor who has researched the connection between our sense of smell and our memories and she revealed some surprising facts about scent, our emotions and the odor of stinky cheese.Dr.
Anjali Prasertong
Nov 29, 2010
Holiday Cooking Project: Homemade Hand-Pulled Cotton Candy
There’s something about this time of year that inspires me to spend full weekends trying new recipes, snuggled up in my apartment. This ambitious, yet simple, project to make hand-pulled cotton candy, also known as dragon’s beard, is next on my list!This hand-pulled cotton candy is a traditional Chinese treat known as dragon’s beard.
Stephanie Barlow
Nov 29, 2010
Edible Gift Recipe: Chocolate Balsamic Vinegar
On a recent oil and vinegar tasting, my sister went wild for a chocolate balsamic vinegar. It had a sweet, tangy, and slightly bitter taste. And it made me want to make some for her as a gift (and a little for myself, too!). Here’s how: You can start with an inexpensive balsamic vinegar. Just cook it until it is reduced by half and has become thick enough to coat the pan.
Regina Yunghans
Nov 26, 2010
Thanksgiving Leftovers Recipe: (Leftover) Pie Shakes
Yes, we took a whole piece of leftover Thanksgiving pie and tossed it in a blender. The result is, quite possibly, the easiest, most delicious incarnation of leftovers ever.If you’re lucky enough to have a few slices of extra Thanksgiving pie (or have strategically tucked a piece…or two…in the back of the fridge) these shakes are a delightfully simple way to indulge your leftover sweet cravings.
Rebekah Peppler
Nov 26, 2010
How To Mail Homemade Bread
Look at this beautiful loaf of homemade bread our friend Tim sent all the way from New York to Los Angeles! Even though it had traveled a bit from his oven to our doorstep, it had a surprisingly fresh aroma, texture, and flavor. Mailing bread wasn’t something we thought possible, but the delicious loaves we have received from Tim prove that it can be done.
Emily Han
Nov 24, 2010
Thanksgiving Amuse-Bouche: Savory Goat Cheese Panna Cotta with Canned Cranberry Jelly Cut-Outs
I am making Thanksgiving dinner in tandem with Emma this year, and since we’re working on the meal together, we have the luxury and time to make a few extra little things. This year, I was inspired by these tiny pie dishes I found at Crate & Barrel. What about an amuse-bouche, I thought — a small, whimsical bite with a traditional Thanksgiving flavor to start off the meal.
Faith Durand
Nov 24, 2010
Recipe: Maple & Squash Pumpkin Pie Popsicles
Last night I stood in my kitchen mashing freshly roasted squash with a little cream and a few other assorted ingredients when my husband comes in. He was shocked to learn what he thought was going to be a delicious side dish was instead going to be a popsicle… that tasted like pie! This dessert is the perfect make ahead, zero fuss dish for your holiday parties that’s packed with pumpkin pie goodness!There are several great reasons to love this recipe.
Sarah Rae Smith
Nov 24, 2010
Last-Minute Appetizer: Lemon-Thyme Bruschetta
Need a last minute Thanksgiving appetizer? These bruschetta are the perfect finger food and, best of all, they’re light enough that they won’t spoil any appetites for the big meal.Fresh and bright with lemon, earthy with fresh thyme and just a tad sweet from the drizzle of honey, these bruschetta are the perfect hors d’oeuvre before a big meal.
Rebekah Peppler
Nov 23, 2010
Basic White: 5 Classy and Affordable Serving Platters
No matter what disasters might have happened in the kitchen, presenting dishes on basic white platters like these are the coup de resistance for a perfect meal. From roast turkey to roast vegetables, all foods look good on white. Even better, these platters do the job without breaking the bank.• Cuatro Serving Platters, $1.95 – $14.95 from CB2 – These simple rectangular trays would transition smoothly from cocktail hour to dinner table.• 365+ Serving Plate, $12.
Emma Christensen
Nov 23, 2010
Appetizer Recipe: Brie with Roasted Cinnamon Plums
When it comes to holiday dinners and entertaining, appetizers often carry the day. Yes, turkey is great, and so is stuffing, but what about those little nibbles beforehand?This recipe is similar to another recipe that involves cranberries and melted, gooey Brie cheese. But I wanted to try something similar with plums — roasted with cinnamon, honey, and a touch of brown sugar.
Faith Durand
Nov 22, 2010
Breakfast Recipe: Broiled Grapefruit with Cinnamon Sugar
I have to admit that the pairing of grapefruit and cinnamon does not immediately make sense. At least, it didn’t to me. There was something about the tartness of the grapefruit and the distinct spice of the cinnamon — I was dubious. But then I finally tried it, and hello! This is my favorite breakfast dish right now. For a long time I was also dubious about the idea of hot grapefruit. It just sounded… odd. But again, I have been made to see the light.
Faith Durand
Nov 22, 2010
Edible Gift Recipe: Coconut Ganache Bourbon Balls
The holidays are here, and every good Southerner knows it’s best to be prepared with an arsenal of hostess gifts. And what better way to get any party started than with bourbon? Chocolate ganache covered bourbon balls, that is.I started preparing these to serve at my upcoming Thanksgiving festivities, but they’re just so easy I ended up making four (four!) batches to have on the ready. To keep things interesting, I decided to do a little experimenting along the way.
Nealey Dozier
Nov 22, 2010
Weekend Meditation: Handmade
Have you noticed that the desire make things with our hands and the rise of the DIY culture seems to be growing in proportion with each release of newer, faster, and smarter technology? Its like the streamlined convenience of our virtual experiences are creating their own antidote. Canners, brewers, gardeners, bread bakers, knitters and keepers of chickens. Turns out, we want to be more than just consumers; we want to be makers!
Dana Velden
Nov 21, 2010
Last-Minute Appetizer: Prosciutto-Wrapped Arugula
When I’m cooking for a big group, there are two things I know for sure: 1) I’m going to be worried I don’t have enough food and 2) I’m going to be short on time. That’s when last-minute appetizers like this come in handy.Prosciutto-wrapped arugula needs no cooking, uses two ingredients and requires minimal prep, making it a great option for those times when you need one more platter of food, but don’t have an extra hour to make it happen.
Anjali Prasertong
Nov 19, 2010
Easy & Elegant Brunch Dish: Yogurt Parfait
Are you hosting a brunch any time soon? The day after Thanksgiving, perhaps? Well, go easy on yourself with this beautiful yet dead-easy yogurt parfait. We think this is a such clever, impressive idea. It’s so easy! All you need is a big glass bowl or trifle dish, as is shown here. Then layer yogurt, granola, and fruit. It is probably best to do this shortly before breakfast, so that the granola doesn’t get soft. But it would only take a few minutes, so no big deal.
Faith Durand
Nov 19, 2010
The Family Dinner
As if Laurie David didn’t have enough on her plate with producing award-winning films like An Inconvenient Truth, she has now gathered lessons learned from her experiences as a mother and wife (and ex-wife) in her new book, The Family Dinner. • Read the full post at Ohdeedoh
Faith Durand
Nov 18, 2010
Entertaining Tip: Keep Your Kitchen Smelling Great with One Ingredient
Next time your apple pie drips into your oven and fills the house with a less than lovely burning fragrance (hey, it happens!), try this simple kitchen trick to keep your place smelling inviting and warm.Yes, cinnamon! When an apartment in my building caught fire a few years ago the damage to my own place was minimal, except for a smell that lingered for months.
Stephanie Barlow
Nov 17, 2010
Best Everyday China 2010
A friend recently asked me to recommend something to replace their everyday china. They particularly wanted something a little more interesting than “Crate and Barrel/Williams Sonoma type fare but not more expensive.” Not having bought plates in a long time, I loved the opportunity to savor the possibility. Here’s what I came up with. •
Faith Durand
Nov 17, 2010
Recipe: Deconstructed Caramel Apple “Pie” À La Mode
Apple cider infused caramel provides all the flavor of a traditional Thanksgiving apple pie but lends itself to delightful new presentation when drizzled atop ice cream and finished with a crumble crust.Whenever I order a slice of apple à la mode, I hope for a unabashedly hefty scoop of ice cream to accompany my chosen sweet.
Rebekah Peppler
Nov 16, 2010
Did I Leave the Oven On?! Try the Rubber Band Method
Holiday season is potluck season. Which means there’s going to be more than enough opportunities to leave your oven powered on as you run out the door, late, with your serves-8-to-10 dish in hand. And you want to know what’s even worse? Leaving the oven safely off, but thinking that it’s on as you’re making
Faith Durand
Nov 16, 2010
Best Online Sources for Coffee Connoisseurs
(Image credit: The Kitchn) The web has made it a lot easier for small businesses to reach bigger potential audiences — just look at the world of small-batch artisan coffee. While Starbucks might seem like they have a store on every block, people who want something different definitely have options. • Read the full post
Sarah Coffey
Nov 15, 2010
National Bundt Cake Day Celebration: 30 Bundts in 30 Days
Did you know November 15th is National Bundt Cake Day? Mary of The Food Librarian has been celebrating by baking 30 bundts over the past 30 days and we’ve been inspired by the range of bundts she’s produced. Classic, mini, ice-cream-filled, savory, jellied — she’s made them all!Over the past month, Mary has baked many classic bundt cakes with simple glazes, like a zucchini olive oil bundt with crunchy lemon glaze.
Anjali Prasertong
Nov 15, 2010
Before & After: Melissa’s Under $500 Kitchen Makeover
Last month, Melissa asked the Apartment Therapy readers to weigh in on whether she should paint her kitchen cabinets. She got 80 comments to consider and went ahead with a full on makeover. We were thrilled that she sent us fantastic “after” photos to enjoy. Jump below for the full gallery and all the details
Faith Durand
Nov 15, 2010
The Blue Chair Jam Cookbook by Rachel Saunders Book Review 2010
I wrote aboutreally, reallyTitle & Publisher: The Blue Chair Jam Cookbook, by Rachel Saunders with photographs by Sara Remington. Published by Andrews McMeel Publishing, LLC, 2010.First impressions: Wow. This is a BIG book, weighing in at 372 pages. It’s a hard cover, with a nice matte textured dust jacket and a sturdy sewn binding that helps the pages to stay flat when opened. The book is divided into three main sections, with bibliography, sources and an index in the end.
Dana Velden
Nov 12, 2010
A Rainbow Buffet for a Party
Rainbow birthday parties seem to be all the rage these days. We love all of the creative ways people have implemented the rainbow themes, but as usual, simple is best. That’s what we thought when we spotted this great rainbow buffet table Meg set up for her daughter’s rainbow birthday party. • Read the full
Faith Durand
Nov 12, 2010
Don’t Freak Out About the Gravy Boat: You Probably Already Have One of These
Let’s face it: Gravy is a once-a-year thing for many of us. Do you keep a gravy boat in the cupboard? Raise your hand. No? Me neither. But wait — no need to run out and buy a gravy boat just for Thanksgiving gravy duties. There are plenty of things in your cupboards that can serve gravy — and honestly, they’re probably cuter than a gravy boat! Here are five things from my own cupboard that have doubled as gravy servers.
Faith Durand
Nov 11, 2010
What Is This Slimy Yet Delicious “Spinach Vine”?
Q: Late last spring, I bought a plant that the seller called it a “spinach vine.” It exploded. Shooting beautiful red-purple vines everywhere with thick, succulent-like and spinach-flavored leaves, we took the seller at his word and ate the leaves like (albeit slimy) spinach.It wasn’t until late summer/early fall when a friend from Sri Lanka came into the garden that I even considered that this plant may have a broader fan base.
Faith Durand
Nov 11, 2010
Autumnal Recipe: Roasted Squash and Arugula Salad with Pecans, Bacon, and Goat Cheese
This salad, with its deep flavors and rich ingredients, is a perfect example of autumn’s most delicious offerings. In fact, it would almost be too rich if it wasn’t for a bright splash of sherry vinegar and the light, spicy green of arugula. Bring it to a buffet, pot luck or serve it as a light supper on its own.This recipe was inspired by Suzanne Goin from her book Sunday Suppers at Lucques.
Dana Velden
Nov 10, 2010
Refurbished Artisan Small Appliances From KitchenAid
The iconic KitchenAid Artisan small appliances just seem to get more and more alluring. At the latest, the stand mixers are available in a wide range of colors, which are perfect to serve as a highlight in your modern kitchen. • Read the full post at Unplggd
Faith Durand
Nov 9, 2010
Recipe Rescue: What To Do When Foods Are Too Acidic?
Fall is the season for thick stews, chillis and rich pasta dishes. They all provide intense comfort for many of us, but what happens when your tomatoes or tomatillos scream acidity instead of rich comfort food. Just like you add potatoes to overly salty foods, this is one kitchen fix you’ll have memorized in seconds!
Sarah Rae Smith
Nov 8, 2010
Cheese Guide! Favorite Fromageries, Coast to Coast
(Image credit: Apartment Therapy) Here we go…covering 20 cities, this is our biggest guide yet to cheesemongers across the United States. Informed by the cheese experts at The Kitchn, tips from commenters, and a little bit of super-fun research, here are our favorite sources for all types of artisan cheeses. • Read the full post
Sarah Coffey
Nov 8, 2010
Recipe: Sweet Potato Souffl&eacute With a Twist
Sweet Potato Soufflé, Sweet Potato Casserole, Candied Sweet Potatoes. All delicious, but are they really different? And what about the great topping debate?Every year my family battles it out over mini-marshmallows versus praline crumbles. To make the competition even more stiff, throw in the tasty corn flake crust I discovered last Thanksgiving. Oy vey.I had an Aha! moment while dining out recently that may have changed my opinion forever.
Nealey Dozier
Nov 8, 2010
Weekend Meditation: Playfulness
The world is wily and does not want to be caught are the words of poet Susan Mitchell. Artists, writers, cooks or anyone who wrestles with the muse knows this is true. Grimed-faced determination may get us far, sometimes very far, but in the end it will always leave us just short of satisfaction. The tight-fisted grip stills the butterfly but without flight, what is left?The world may not want to be caught and tamed, but it does like to be asked to dance.
Dana Velden
Nov 7, 2010
Feeding a Crowd? Trays for Eating on Your Lap
Growing up, we had these lightweight woven trays that we used at family gatherings when there wasn’t enough room for everyone at the table (a big stack of them sat on top of the refrigerator). With Thanksgiving approaching, we went looking for them. Turns out, they’re hard to find! But we found something similar, plus a few more good options.Some of these are more expensive than others; ideally, if you’re handing them out to a big group, you want something inexpensive.
Elizabeth Passarella
Nov 5, 2010
Product Review: Hurom Slow Juicer
Meet my new favorite kitchen appliance. A juicer is not a necessity (though some might insist otherwise!), but I’m definitely smitten with the Hurom Slow Juicer. Here’s why I’ve replaced my old juicer with this one…Centrifugal Juicers versus Masticating JuicersThere are two main types of juicers: centrifugal and masticating.
Emily Han
Nov 5, 2010
Cooking Basics: How to Zest a Lemon
a microplaneI’m right handed, so I hold the microplane in my left hand and the lemon in my right. Brush the lemon over the microplane from the top of the lemon to the bottom. Use a gentle rocking motion, taking off just the top layer of skin. Rotate the lemon between each stroke so you get new surface area every time until you’ve gone all the way around the lemon.The other way is to use a traditional zester, as in the picture above.
Emma Christensen
Nov 3, 2010
Is It Possible To Seal or Repair My Chipped Le Creuset Pot?
Q: Last night my beloved vintage Le Creuset (a gift from my husband’s grandmother to a family friend in the 1960s, and then, 40 years later, from that friend to us as a wedding gift) jumped off the stove and onto the floor, chipping the enamel and cracking the pot.Because the chip is on the outside of the pot, it should still be fine to use, except for a (leaking) hairline fracture extending down from the rim of the pot almost two inches.
Faith Durand
Nov 2, 2010
Ingredient Spotlight: Hyacinth Beans
We usually think of peas and beans as spring and summer foods but we spotted these lovely purple-edged pods at the Atwater Village farmers’ market this week. Have you ever encountered them?Those familiar with Filipino cooking might know these as bataw, while the English common name is hyacinth beans (Lablab purpureus). They are also found in cuisines of Vietnam, India, Japan, and East Africa. The vining plant has brilliant purple flowers and is often grown as an ornamental.
Emily Han
Nov 2, 2010
Recipe: Vidalia Onion Dip with Bacon Crumbles
If you’re from the South, you know all about the deliciously sweet Vidalia Onion, Georgia’s official state vegetable. Since the discovery of Vidalias in the 1930’s, Southerners have come up with all sorts of tasty ways to show them off.Another Southern favorite is any quick and creamy dip that can be whipped up at a moments notice. You know we love our sour cream and mayonnaise! Call it retro, call it what you will, I just call it good.
Nealey Dozier
Nov 1, 2010
Creating a Día de los Muertos Altar
November 1st and 2nd is Día de los Muertos (or Day of the Dead), a Mexican holiday that is celebrated all over the world, especially where people from Mexico have settled. Here in San Francisco it’s a huge celebration, complete with a wild, candle-lit parade through the Mission district ending in an altar exhibit in a nearby park.
Dana Velden
Nov 1, 2010
Chili and Cornbread: A Cool-Weather Meal in a Jar
Summer is behind us, but that doesn’t mean the end of eating outdoors — or the end of packing food in jars for waste-free, portable meals. This chili and cornbread combo in a jar looks like the perfect meal for a cozy autumn picnic.To make these, you just fill the bottom of the jar with your favorite chili and top it with a scoop of cornbread batter. The jars go into the oven, heating up the chili and baking the cornbread into a golden cap on top.
Anjali Prasertong
Nov 1, 2010
Dentsu Green Vending Machines Grow Veg Without Sun
You’ve probably seen or heard about some of Japan’s really odd vending machines, but this comes as a nice surprise. These portable garden vending machines can grow quite a bit of vegetables, making them an interesting solution to urban environments where growing vegetation can be a problem. • Read the full post at Re-Nest
Faith Durand
Nov 1, 2010