The Heart & Soul of Cooking

THE HEART & SOUL OF COOKING merry and delicious

Oct/Nov/Dec 2019 Display Until December 31, 2019 $12.99 US $13.99 CDN

CREATED BY CELESTE SHAW & JO PACKHAM "I believe, I believe, I believe." –MIRACLE ON 34TH STREET

Janelle Imports, Enfield CT Photo by Radosław Berent CO-CREATOR + EDITOR-IN-CHIEF WHERE WOMEN COOK® is a registered trademark of Where Women Create, Inc. and may not be used without permission. No part CELESTE SHAW of this publication may be reproduced without written permission from [email protected] the publisher or Where Women Create Inc. The information contained in this magazine is provided AS IS. Neither with CREATOR + EDITOR-IN-CHIEF Where Women Create, Inc. nor Disticor, nor the publisher, make any JO PACKHAM representation or warranty with respect to this magazine or the contents thereof and do hereby disclaim all express and implied warranties to [email protected] the fullest extent permitted by law. Where Women Create, Inc. and the publisher do not endorse any individuals, companies, products, services, or views featured or advertised in this magazine. ® THE HEART & SOUL OF COOKING DESIGN & EDITORIAL ©2019 Where Women Create, Inc. all rights reserved. No part of this publication may be reproduced without written permission from the copyright owner. MANAGING EDITOR From a woman’s soul, Susan A. Harold Publications Mail Agreement Number #43631530 through a woman’s eyes GRAPHIC DESIGN by a woman’s hands.® Wendy Dunning NEWSLETTER Sarah Schenck FULFILLMENT MANAGER PUBLISHED BY DISTICOR MAGAZINES Brooke Macfarlane 1000 Thornton Road South, Unit B Oshawa, Ontario, L1J 7E2 PUBLISHING & CIRCULATION CONSULTANT HOW TO CONTACT US Susan A. Harold [email protected] DISTICOR MAGAZINES P.O. Box 609 Babylon, NY 11702 Phone: 905-619-6565 [email protected] POSTMASTER WHERE WOMEN COOK® and CUSTOMER SERVICE & WHERE WOMEN COOK ® Special Issues SUBSCRIPTION INQUIRIES (USPS #21630 Oct/Nov/Dec 2019 issue 94) Denise Boswell are published 4 times per year by [email protected] Disticor Magazines Phone: 905-619-6565 1000 Thornton Road South, Unit B ADVERTISING Oshawa, Ontario, L1J 7E2 Inquiries about advertising and ad AND production Where Women Create [email protected] 215 Historic 25th St. Phone: 760-533-7899 Ogden, UT 84401

MARKETING Periodicals Postage paid at Ogden, UT For marketing inquiries and additional mailing offices. [email protected] Send address changes to: EDITORIAL Where Women Create Unsolicited submissions of your story are P.O. Box 609 always welcome. Email directly to Babylon, NY 11702 [email protected] Changes of address must be submitted in writing. RETAILERS If you are interested in carrying Return undeliverable Canadian addresses to Where Women Cook® in your store, Disticor Magazines please call 905-619-6565 or email: 1000 Thornton Road South, Unit B [email protected] Oshawa, Ontario, L1J 7E2 CONTENTS [ ISSUE 8 ] FEATURES 12 Gina Garcia 70 Olimpia Davies [email protected] ArtisanFoodPhotography.com

18 Rodica Godlewski 78 Rebekah Joy Polder CookingIsMyInheritance.com PoldersOldWorldMarket.com

26 Ingrid Hoyt 84 Jennifer Kitchens @pancakehill @jennycake_3

32 Jana Roach & Vanessa Pleasants 90 Alyson Justine Dorr TheMarketBeautiful.com FarmKidCo.com

40 Celeste Shaw-Coulston 96 Megan Shaw ChapsGirl.com @meganluckyshaw

50 Sunny Raye Floyd 104 Terri Shanahan CrackerJackJunkCo.com EverydayPlaid.com

56 Mia St Clair MiaStClair.com 84

62 Sabine Venier AlsoTheCrumbsPlease.com

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On the Cover

THE HEART & SOUL OF COOKING merry and 26 delicious IN EVERY ISSUE

Oct/Nov/Dec 2019 Display Until December 31, 2019 $12.99 US $13.99 CDN 6 From My Kitchen Table ISSUE CREATED BY CELESTE SHAW WhereWomenCook.com 8 & JO PACKHAM 111 Traveling Companions Mia St Clair [ where women cook | issue 8 ] [ WhereWomenCook.com ] From my KITCHEN love holiday music—just the first few I notes of a song can elicit memories of TABLE listening for reindeer, decking the halls, baking, and longing to be home. Growing up in Montana we rarely wished for a “white Christmas”. We worried more about whether or not Santa could navi- gate through the Montana blizzard . Chestnuts roasting on an open fire The nail biting of little girls exemplified the charming anticipation my sisters and Jack Frost nipping at your nose I were gripped with. And subsequently, would the reindeer land on the roof safely Yuletide carols being sung by a choir. to eat the oats our grandfather thought- fully sprinkled. Santa would receive a My new tradition starting this year, is cookie—most likely a gingersnap, & the absolutely nothing to do with what was a girlfriends day. Celebrating my overall reindeer—oats. I can still smell them as under the tree. Sharing the joy of every gratitude and love for each of you, a nec- they fell on the night sky with heavy flur- holiday season has seen to it that tradi- essary and obliging reminder. A picnic on ries of snow rolling in the air under the tions are at the forefront of my thoughts my farm, in the woods, with true beloved command of capricious, roaring winds. year round. What truly creates holiday friends. Within the pages of this issue, I’ve — And every mother’s child is gonna spy joy? Could it possibly be tradition? I ask shared this day with you. to see if reindeer really know how to fly. you, “are you creating meaningful tradi- My wish for you all , our beloved read- As I reflect on this, a flood of rec- tions?” And is it possible to create new ers, is that you find your self inspired by ollections of Christmases past enter traditions? I say yes, and I then I must con- the stories, recipes and traditions shared my mind. What strikes me the fess how important true friendship has by our contributors. most about these memories is been for me, a gift, the family we choose. the fact that not one of them is Over the past twelve months, we’ve been materialistic in any way. My through a lot together. Underscoring fondest recollections have one of the main reasons celebrating is so — important. Indeed it’s because it’s consid- and although it’s been said erate of overall gratitude and love for one — another. Consequently, traditions also many times, many ways serve as reminders, and —help to make the season bright. Merry Christmas to you! This season one Christmas song has made me wonder if I’m missing out on a quintessential holiday experience. Popularized by Nat King Cole and recorded on countless holiday albums since the opening line and alternate title to “The Christmas Song“” is so nostalgic, I decided I needed to know what “Chestnuts Roasting on an Open Fire” is all about. Perhaps this could be a new tradition? Maybe when my grandchildren are grown, or family and friends are sepa- rated and this song plays, they would be reminded of the smell of chestnuts, the crackle of the fire, and our time together. I’m also in the Pacific Northwest and lucky enough to have real chestnuts!

PHOTO BY NANCY LABOZ OF SHOP PARCEL

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It’s beginning to look a lot like Christmas Ev’rywhere you go; There’s a tree in he holidays are a time for sharing the Grand Hotel, with everyone from those we know andT hold dear to those who have yet to cross our path. That is, after all, the very one in the park as well, essence of celebrating Christmas—the giving of more than gifts… the giving and The sturdy kind that sharing of love, and friendship, and that which we make with our hands and give doesn’t mind the snow. from our heart. That is what Celeste is to me… the essence of giving and sharing. She is generous and sin- cere with her family and friends, with those who work with her, those who are part of her community, and even with those she has yet to meet. A chapter of Celeste’s gift of sharing is our story of the Historic Davenport Hotel, their soft peanut brittle, and Walt Worthy, the man who loves to share it. Celeste loves her issue of COOK HOLIDAY, devoted to the women featured on its pages, and she is passionate about sharing it with everyone! She had an idea so she approached Lynnelle Caudill, the Managing Director of the Historic Davenport Hotel about the Davenport sharing WHERE WOMEN COOK HOLIDAYS in their hotel rooms as a gift to their guests and in return we could share a story of the Davenport with our readers. A holiday story about the traveling and stay- ing in such a magical place and the story of their long history of handmade candy… that extra something sweet and special for each of their guests.

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basement. He told her if she got down there right away she might be able to get a piece. She knew she needed to use marble for both her chocolates and her brittle so she took the bus downtown and talked a workman out of a large piece of marble for $20. It weighed nearly 60 pounds. The bus driver helped her get it off the bus and car- ried it into her home. After two weeks of trying different methods, she created her own version of “Soft” Peanut Butter Brittle. She only made her brittle for family and friends and her church bazaar until1996 at the age of 99. This candy recipe was handed down to her family and introduced to the new owner of the Davenport Hotel, Walt Worthy, in 2002 when the hotel was about to re-open after being shuttered for 17 years. Walt The Davenport Historic Hotel knew from day one in the business that he wanted to prepare candy and provide he hotel history tells a story of hospi- In 1929 a young Sophia Gerkensmeyer all guests with a small sample with their DAVENPORT T tality. Mr. Louis Davenport’s mission was hired as the first chocolate dipper nightly turn-down room service. Davenport statement over 100 years ago was simply, for the hotel. Her hourly rate was 22¢ per Confections was created, specializing in CONFECTIONS “To so well please guests that they will be hour until she became the “forelady”—a soft peanut butter brittle and chocolate soft —homemade soft peanut glad they came, sorry to leave and eager title she changed from foreman. She con- peanut butter brittle. to return.” From their arrival to depar- tinued at the hotel until the chocolate Each batch of gourmet soft peanut butter brittle ture every detail was thought out and shop closed in 1940 because of the war. brittle is hand-made in the Historic We do hope you will visit our Historic Davenport Hotel designed for the care and comfort of the Committed to her craft, Sophia Davenport kitchen. Guests on weekends hotel’s guests. Each guest knew a visit to continued as a candy maker in a dif- observe the candy being prepared in the and try our Soft Peanut Butter Brittle. the famous hotel came with Davenport ferent local candy shop. In 1951, while lobby the old-fashioned way, on a marble If you cannot wait for a personal visit Chocolates, a candy worthy of its name. employed as their candy maker, a regular slab by hand. please do visit us online at: customer came into the shop to get her Over the years, they have found a few https://davenporthome.myshopify.com/collections/ Old-Fashioned Peanut Butter Brittle. She other ways to celebrate their signature loved the flavour of Sophia’s candy but yummy candy: confections/products/3oz-soft-peanut-brittle said she wished it could be made soft so • The Davenport Chocolate Sundae it wouldn’t be so hard on her teeth. w/ sprinkles of the soft peanut brittle OR Sophia went home that evening com- is the signature dessert of the hotel’s mitted to figuring out the specific ingre- restaurants. dients, supplies and utensils needed to • Peanut Brittle Porter is served on tap in Scan our QR Code make the brittle “soft.” While talking with the Peacock Room Lounge. and begin to experience the her brother-in-law, who was in charge • Their signature Chocolate Martini is luxury and deliciousness of our of purchasing all of the food used at the rimmed with the candy. Historic Davenport tradition. Davenport, he told her of the first big remodel and that there was a lobby full of marble that was brought up from the The Historic Davenport is a place where memories are made. Please visit soon ... and often!

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Celebrating with Gina Garcia

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Caramel Nut Tart SERVES 8

CRUST—10" TART RING OR TWO 5" TART RINGS 85g unsalted butter 35g powdered sugar 1 egg yolk 40g all-purpose flour 35g cocoa, unsweetened ¼ tsp salt

FILLING 2 3/5 oz unsalted butter 3 3/5 oz corn syrup Food has always been an integral part of GINA GARCIA’S ¾ cup brown sugar life. She operates a successful bakery, Cake bakery at Chaps ½ vanilla bean, scraped Diner, and a satellite pastry shop, PAPER AND CUP, in HEAVY WHIPPING CREAM Spokane Washington. Her favorite memories are of her 6 Tbsp heavy whipping cream As a young girl, I spent many hours watching my 1 cup pecans family and food. Especially the memory of an aunt who grandmother effortlessly roll out pie dough, fry chick- ½ cup walnuts would visit from Boston making fresh pasta, ravioli, gravy en, and toss together the perfect macaroni salad. My ½ cup cashews (spaghetti sauce), Pizelle and Amoretti, and draping all grandmother was an incredible home cook and baker. 1/2 cup pistachios Likewise, coming from a family of immigrant Italians, ½ cup almonds of the furniture with sheets which she covered with fresh my grandfather, aunt, and my mother were all skilled Melted dark chocolate for drizzle drying pasta. cooks. Yet, cooking held no agency for me at the time. It had never occurred to me that becoming a profes- 1. FOR THE CRUST: In the bowl of a stand sional chef was a viable career path. What I did know mixer fitted with the paddle attachment, and what continues to sustain me to this day, was that combine butter and powdered sugar. Mix ulia Child once wrote that “theoretically, a good good food brought people together and spoke a lan- until light and fluffy, periodically scraping J cook should be able to perform under any cir- guage to me that I had yet to fully understand. down the sides of bowl. Add egg yolk and Chocolate Peppermint cumstances”. My culinary explorations began thusly. I went off to art school, traveled around a bit, mix just until combined. Blanc Mange My love affair with food came about in an old convert- worked odd jobs as a nanny, a dishwasher, a prep cook, 2. Sift together flour, unsweetened cocoa ed school bus, in the middle of the woods, in Western a barista and a gardener. What I came to know about and salt. Add dry mixture all at once to P. 17 Oregon. I was 25 and living off the grid; armed with a cooking had been cobbled together through repeti- whipped butter and sugar. Mix until ingre- few simple pieces of equipment and a propane fired tion, working with others who possessed greater skills dients come together. oven. I was not a formally trained pastry chef. I had no than my own, and a deep love for food and working 3. Dump out onto your work bench and thoughts about the right way or the wrong way of do- with my hands. My grandmother Minnie once told me combine any loose ingredients together by ing things. I came to the world of baking as an outsider, to, “Do something different, but with exception”. So, I hand. Divide dough into two. Press each ball accoutered with the inquisitiveness and innocence of set out to do just that. of dough evenly into your 10" tart ring. Press youth. There were always friends and family visiting I bought my first bakery, Take The Cake, when I was dough neatly up sides of tart ring. Puncture us on the farm and so we were often times cooking for 30. I knew so little. Less than little. Through persever- dough all over with a fork and refrigerate for a group. I learned that sharing food and eating com- ance, several epic failures and a string of little success- 1 hour. munally, could almost always make anything better. es, I have landed squarely on my feet. I have known no greater joy than baking. The endless days of hard work, the creativity, and the gratitude expressed through a warm cup of coffee and a pastry continues to carry me forward. Minnie would be so proud.

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4. Bake tart in 350° oven for 15–20 minutes. ingredients come together. Do not over mix 2. For the first layer: Separate eggs into 2 con- The dough will puff up and look slightly under or the dough will become tough. tainers. Put yolks into a medium metal bowl and baked. Do not over bake or the crust will be 4. Dump dough out onto a lightly floured the whites into the bowl of a stand mixer fitted dry and brittle. Remove from oven onto a wire work table. It will be slightly sticky. Divide into with a whip attachment. Add 3 teaspoons of rack and cool completely. Remove cooled 6 balls and flatten into 8" disks. Wrap each water to the yolks and whisk together. Set aside. crust from tart ring and place on serving tray. piece in plastic and refrigerate for 1 hour. 3. Melt butter and chocolate over a double 5. FOR THE FILLING: In a medium heavy bot- 5. On a well-floured surface, roll each ball of boiler until completely melted and uniform. tomed sauce pan, melt together butter, corn dough into a 12" circle. Spread dough with 2 Whisk melted chocolate mixture directly syrup, brown sugar and scraped vanilla bean. tablespoons apricot preserves and sprinkle into the yolks until uniform. Bring mixture to a boil over medium heat. with a generous amount of the filling. Press 4. In the stand mixer, on medium speed, Allow mixture to cook to 260°F. Remove the filling lightly into the dough. Cut circles whip egg whites. Once the whites become from heat and add whipping cream. Stir and into 12 equal wedges. Starting with the wide frothy in appearance, add cream of tar- then add all of the nuts. Stir. edge, roll up each wedge. Place the cookies, tar. Continue mixing until whites become 6. Put nut and sugar mixture back on the points tucked under, on a baking sheet lined opaque and you can see tracks of the whip heat and cook until mixture reaches 200°F. with parchment paper. Chill for 30 minutes. in the egg whites. Slowly add the sugar. Turn Remove from the heat and pour over the top 6. Preheat oven to 350°. the mixer up to medium high and continue of your chocolate crust. Cool and drizzle 7. Brush each cookie with egg wash and mixing until semi-stiff peaks are formed. with melted chocolate! sprinkle with granulated sugar. Bake for 5. Fold whites directly into chocolate mixture 15–20 minutes, until lightly browned. until all ingredients are uniformly combined. Rugelach Remove to a wire rack and cool. Pour chocolate mousse over your cooled crust and refrigerate for at least 30 minutes. FILLING Chocolate Peppermint Blanc Mange 6. FOR THE SECOND LAYER: Combine ½ cup brown sugar schnapps, water and gelatin in a glass mea- 3 tsp cinnamon BASE sure and whisk together. Place glass measure 1 tsp cardamom 1 oz unsalted butter into a hot water bath and stir until the gelatin 1 ½ cup walnuts, toasted 1 cup chocolate wafer cookies, crushed has dissolved. Pour schnapps mixture over ½ cup semisweet ground chocolate chopped white chocolate and stir over a 2 cup apricot jam LAYER #1 hot water bath until completely melted and 4 egg yolks smooth. Remove from heat and pour melted PASTRY 4 egg whites chocolate into medium metal bowl. Let cool 8 oz unsalted butter 3 tsp water until temperature reaches around 120°. 8 oz cream cheese 4 oz unsalted butter 7. Meanwhile, in the bowl of a stand mixer 1 egg yolk 10 oz semisweet chocolate, chopped fitted with the whisk attachment, add whip- 2 cup all-purpose flour ½ tsp cream of tartar ping cream and mix on medium speed until ½ tsp salt 2 Tbsp granulated sugar mixture has achieved soft peaks. 1 egg for egg wash 8. Pour whipped cream over cooled choco- Granulated sugar for sprinkling LAYER #2 late, add crushed peppermint and fold until 2 oz Peppermint Schnapps combined. Pour mixture over top of the 1. FOR THE FILLING: Place all ingredients ½ oz water chocolate mousse. Chill overnight. (excluding the apricot jam) into the bowl of ½ tsp gelatin 9. Remove mousse from pan and serve or a food processor and blend until the walnuts 10 ½ oz white chocolate, chopped cover with chocolate ganache. are finely chopped. Set aside. 12 ½ oz heavy whipping cream 2. FOR THE PASTRY: In the bowl of a stand 3 Tbsp peppermint candy, crushed mixer fitted with the paddle attachment, combine the butter and cream cheese. 1. FOR THE BASE LAYER: Melt butter, and stir Thoroughly mix until light and fluffy, occa- in finely crushed wafers. Mix until combined. sionally stopping the mixer to scrape down Place wafer and butter mixture into the sides and bottom of bowl. bottom of a 9" round, removable bottom, 3. Add egg yolk and mix just until combined. cheesecake pan and press firmly and evenly [email protected] Add flour and salt. Mix briefly just until all into pan. Bake for 10 minutes at 350°. Cool. Instagram: @takethecake1

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Celebrating with Rodica Godlewski

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RODICA GODLEWSKI lives in Rochester Hills, Michigan with her husband Rick, son Joshua, two cats Alyster and MooMoo, and her two hens Sage and Chloe. She was born and raised in Romania until the age of 25 where she grew up watching her grandmother and mother cook and bake. Seeing their love and passion for food and being able to taste their incredible dishes, provided just the inspiration she needed to begin her very own adventures in the kitchen.

cook with an adventurous style and I like to experience in the kitchen. I believeI that my food is a reflection of who I am as a person, which is, fun, open to new ideas, and spontaneous. Coming from a big foodie family, I believe that gathering around the table and enjoying a lovely meal makes everything better. My Christmas time though, is when my intention is to continue the family cook- ideas sparkle. I love a good old-fashioned ing tradition and eventually pass it on to Christmas celebration because that’s my son. where all the wonderful memories of a Spending time in the kitchen every time long gone come to life. Growing up day is a must for me. Even during nursing in Romania, Christmas involved a lot of school which I recently graduated from, I traditional bakes, laughs and good times would try to make time for cooking, bak- gathered around the family table. ing, and styling. What inspires me most Cooking and baking are the two pas- when I develop a dish, are the four sea- sions that led me to the development of sons which is one reason why I stay true my Instagram page and therefore set the to my roots while at the same time I try to path for bettering myself as a photogra- incorporate seasonal ingredients, plants, pher, stylist, and entrepreneur. My biggest and flowers. My biggest challenge in accomplishment in this whole process is actually doing this are the long Michigan having been able to make a lot of amazing winters. I love the time right around the connections all over the world with peo- Fruit & Gin winter holidays and Christmas plays a big ple that have the same interests I have. Pear Cake part at our house, but then come January, I often struggle to find inspiration when P.22 everything outside is gray and gloomy.

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Christmas Tree Hand-pies trees (depending on how big your Christmas TO DECORATE YIELDS 20 SERVINGS tree cookie cutter is). To form a hand-pie you 1 Tbsp dark cocoa PICTURED ON PAGES 18–19. will need two sides for each. Brush half of the Optional: rosemary springs Christmas tree pie shapes with egg white and FOR THE CRANBERRY SAUCE (MUST create an opening in the center of the other Heat oven to 250 degrees F. PREPARE A DAY BEFORE) half of the Christmas trees in the shape of an 1. Line sheet pan with parchment paper. Cut 12 oz fresh cranberries X. Place a teaspoon of the cranberry filling each (to be oven dried) pear into thin strips, 1 cup orange juice in each of the egg white brushed pie trees, lengthwise. Arrange in a single layer on pan. 1 cup water top with the Christmas pie trees that have Brush with Brockmans Gin and then sprin- 1 cup granulated sugar the opening, and by the help of a fork, press kle with sugar. Dry pears in oven for about 1 Tbsp Grand Marnier liquor the two sides together around the edges. Ar- 3 hours. range the hand pies on a baking sheet. 2. Meanwhile, place the (to be poached) FOR THE PIE DOUGH 4. Preheat the oven to 425 degrees F. Brush pear into saucepan, and top with Brockmans 2 cup all-purpose flour the hand pies with egg white. Start arranging Gin, water and sugar. Boil on medium heat 9 Tbsp chilled butter, cut into small cubes candied orange peel in the shape of tree orna- until the pear is slightly soft (about an hour). 4 Tbsp white granulated sugar ments, place a whole cranberry at the top of 3. In separate bowl, combine chopped 1 egg each pie tree, and sprinkle thyme leaves and Turkish Delight, walnuts, plums, raisins and 3 Tbsp chilled water orange zest here and there. Bake for 10–12 dried apricots. Add Brockmans Gin and soak minutes, or until edges of the hand pies turn for 10 minutes. Crush tea biscuits into half, TO DECORATE golden brown. Remove from oven and transfer about one-inch wide pieces, and add them 1 egg white, lightly beaten to a cooling rack. When the hand pies are com- to the soaked fruit mixture. 1 cup candied orange peel, chopped into pletely cooled, dust with confectioner’s sugar. 4. In a different pan, melt butter and sugar very small cubes in milk, on low heat. Once melted, remove 25 whole fresh cranberries Fruit & Gin Pear Cake from heat and add lemon zest and cocoa. 5 springs fresh thyme YIELDS 15–20 SERVINGS Mix vigorously until incorporated. Zest of two big oranges 5. Add milk mixture on top of fruit mixture 1 cup confectioner’s sugar FOR THE OVEN-DRIED PEARS and incorporate. If the composition is too 3 Bosc pears, unpeeled soft add more tea biscuits, and if it is too 1. Make cranberry sauce a day before. In 1 Tbsp Brockmans Gin hard, add more Brockmans Gin. The mix- medium sized saucepan add cranberries, or- 2 Tbsp sugar ture should resemble a crumble consistency. ange juice, water, sugar, and Grand Marnier. 6. Coat a 6 x 3-inch round cake pan in clear Bring to a boil over high heat. Reduce heat FOR THE POACHED PEAR plastic wrap, pour in composition, and freeze and simmer for 30 minutes, or until cranber- 1 Bosc pear for about 2 hours. ries pop and the mixture has thickened (you 1 cup Brockmans Gin 7. Remove cake from pan by the help of the want a thick jam consistency sauce). Make 1 cup water plastic wrap, then discard wrap. Place cake sure to stir occasionally. Turn the heat off 1 cup sugar on a cake stand, top with poached pear and and let sauce cool down at room tempera- arrange dried pear slices around it. Dust with ture before refrigerating it overnight. FOR THE FRUIT CAKE cocoa. Let sit at room temperature for half an 2. In order to make the pie dough, place flour 1 1 cup fruit Turkish Delight, chopped hour, then enjoy! in large bowl. Add chilled butter cubes and 1 3 cup walnuts, chopped with your fingertips start rubbing the butter 1 cup dried plums, chopped Christmas Crown of Pork into the flour until the mixture resembles fine 1 cup raisins YIELDS 10 SERVINGS crumbs. Add sugar, egg, and water and in- 1 cup dried apricots, chopped corporate them into dough. You will end up 2/3 cup Brockman’s Gin, plus GLAZE FOR THE CROWN OF PORK with a soft, pliable dough (do not overwork 4 cup tea biscuits, plus Make the glaze a night before. the dough). Wrap dough in plastic wrap and ½ cup unsalted butter 1 cup red wine refrigerate for one hour. ½ cup sugar 3 Tbsp brown sugar 3. Using a lightly floured surface or a piece of ½ cup milk 5 Tbsp cherry balsamic grilling sauce parchment paper, roll dough into a quarter Zest from on lemon 1 tsp black pepper of an inch-thick sheet. Start cutting dough 4 Tbsp dark cocoa 2 tsp sea salt by the help of a Christmas tree cookie cutter. You will end up with about 40 pie Christmas

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"Christmas time though, is when my ideas sparkle."

Crown roast of pork with 10 ribs, about 30 minutes, or until cranberries pop and the TO DECORATE 7–8 pound, outside bones covered mixture has thickened (you want a thicker Fresh raspberries with decorative chop frills sauce consistency). Make sure to stir occa- Oven dried orange slices sionally. When done, set aside. Confectioner’s sugar FOR THE BRANDY POACHED QUINCE 4. Preheat the oven to 400 degrees F. Place 1 big quince, peeled and halved the crown of pork in the oven and roast 1. Butter and lightly dust with flour two me- 1 cup brandy covered for 30 minutes. Reduce oven tem- dium-sized round Bundt cake pans (I used 1 cup sugar perature to 350 degrees F, remove cover, a 5x5 inch, and a 7x5 inch) and set aside. 1 cup orange juice and continue to roast until an instant-read 2. Preheat oven to 350 degrees F. 2 cinnamon sticks thermometer inserted into the center of the 3. In medium sized saucepan place chocolate meat, away from bone areas, registers about milk, butter, cocoa powder, and sugar. Heat, FOR THE MARSALA CRANBERRY SAUCE 150 degrees. Keep glazing the crown with re- stirring until butter melts. Remove from heat 12 oz fresh cranberries maining glaze throughout the roast. When and let cool at room temperature for 15 min. 1 cup Marsala wine the crown reaches desired temperature, 4. While cocoa mixture is cooling, whisk bak- 1 cup orange juice remove from oven on a serving dish, cover ing powder, baking soda, salt, and flour in 1 cup granulated sugar with foil and let rest at room temperature for medium-sized bowl until incorporated. about 20 minutes. 5. Pour cooled cocoa mixture on top of dry TO DECORATE 5. To serve, remove decorative chop frills from ingredients and with the help of a hand mix- Fresh cranberries bone, place cranberry sauce around crown er, mix until combined. Set aside. Fresh rosemary springs of pork, and decorate with fresh cranberries, 6. In separate bowl whisk together raspberry fresh rosemary springs, and poached quince. liquor, egg, and Greek yogurt. Mix into cocoa 1. Make the glaze a night before by combining batter, stirring thoroughly until combined. red wine, brown sugar, cherry balsamic grill- Chocolate & Raspberry Stacked 7. Divide the batter into previously prepared ing sauce, black pepper, and salt in medium Christmas Cake pans and bake each cake for about one hour, sized bowl. Place crown of pork in a large YIELDS 10 SERVINGS or until the toothpick inserted in the center roasting pan. Rub half of the cherry glaze on comes out clean. Remove cakes from oven, the surface of the meat, cover with foil and FOR THE CHOCOLATE BUNDT CAKES let cool completely, and then overturn onto refrigerate overnight. Reserve the other half 1 cup chocolate milk cooling rack. Place narrower Bundt cake on of the glaze. 8 Tbsp unsalted butter (1 stick) top of the wider Bundt cake and refrigerate. 2. The following day, remove the crown of 1/3 cup dark cocoa powder 8. Meanwhile make the ganache by com- pork from refrigerator and let sit covered, at 1 cup brown sugar bining chocolate chips and heavy whipping room temperature for one hour. 1 tsp baking powder cream in a saucepan over medium heat. Heat 3. Meanwhile make the poached quince and 1 tsp baking soda until chocolate is melted and thoroughly the Marsala cranberry sauce. Pinch of salt combined with cream. Stir constantly. *For poached quince place the quince 1 cup all-purpose white baking flour 9. Remove the stacked Bundt cakes from the halves, brandy, sugar, orange juice, and cin- 1 Tbsp raspberry liquor fridge, pour ganache on top and then dec- namon sticks in a medium sized pan. Bring to 1 large egg orate with fresh raspberries, dried orange boil on high heat and then simmer on medi- 1 cup raspberry Greek yogurt slices and confectioner’s sugar. um for about 30 minutes. Set aside. *For cranberry sauce, combine cranber- FOR THE CHOCOLATE GANACHE ries, Marsala wine, orange juice, and sugar 4 oz semisweet chocolate chips in medium sized saucepan. Bring to a boil 1 heavy whipping cream CookingIsMyInheritance.comRodica over high heat. Reduce heat and simmer for Instagram: @rodica_godlewski

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Celebrating with Ingrid Hoyt INGRID lives in Mooresville, NC and has always felt a creative connection to timeworn pieces that have a story to tell. Over the years, she has collected crackled ironstone, old scales, green-blue bottles, and baking treasures like cake stands and worn silver. She is drawn to vintage items with character that have been cast aside but are still looking for a new home. Those items are often considered underdogs but are in it for the long haul because they can be put to use again or placed on a new journey. And when all of her much loved vintage items are collectively together in a room, they create a visual display of old souls… their own gathering of family and friends reunited.

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I graduated from Indiana University and moved I am proud of getting this far on my Raspberry Orange Muffins 1. Preheat oven to 350 degrees F. and line home to Tampa, FL where I met Phil, my best friend creative path and not being afraid to try CREATOR: DEBORAH MELE muffin tin with paper muffin liners. and spouse. We eventually made our way back up new foods and new things, which might 2. Stir together flour, brown sugar, baking am the “middle” of three sisters and two north and landed in NC to be closer to my sister and be out of my taste-bud comfort zone. 2 cup white spelt flour (oat flour or powder, baking soda, and salt in one bowl. brothers. Early on, our family moved around Phil’s brother… yep, we are sisters married to brothers! I cherish the art of creating, as reflected all-purpose flour can also be used) 3. In another bowl, whisk together the quiteI a bit, following our Dad, who was a cook (That’s another story!) We have been married for 24 in my life and home. This process of cook- 2/3 cup organic brown sugar yogurt, olive oil, zest, orange juice and egg in the Navy, to different ports, My mom later years and have two beautiful daughters, Sara and Abby. ing or baking, itself, is the most rewarding 2 tsp baking powder until smooth. remarried and we settled in a small rural town in My mom is Spanish and my dad is Philippine, for me, not the end result, but the love and ½ tsp baking soda 4. Pour the wet ingredients into the dry, and Indiana, where the farms and good people were so those two food cultures brought different meals time put into creating something for oth- Pinch of salt stir together just until mixed. abundant. Growing up in the Midwest taught to the table. I mostly recall Spanish foods, rich with ers to enjoy, is pure joy! 2/3 cup fat free Greek yogurt 5. Stir the raspberries into batter, then spoon me to appreciate short summers, hard work and beans and rice, mornings with sweet Cuban coffee I usually host Thanksgiving or 1/3 cup light olive oil batter evenly into muffin cups. the importance of family and friends. Some of and bread, and a host of desserts. Christmas at our place, but ask any rel- 3 tsp orange zest, grated 6. In small bowl, rub orange zest into sugar those summer days were the best of my life. I cook light and simple and down to earth, much ative and they will tell you, hands-down 1/3 cup + 2 Tbsp freshly squeezed until blended. like my decor style. I prefer lunch over dinner and that my favorite part is decorating and orange juice 7. Sprinkle orange and sugar over muffins dessert over a full course meal! I prefer picnics scaping on and around the table. For me, 1 large egg and bake for 20 minutes or until a cake tester over fancy dinners and finger foods over entrees. it’s not so much about the food as it is the 1 ½ cup fresh or frozen raspberries inserted into center comes out clean. Casseroles and breads are among my favorites but I presentation and the feeling of a full heart have always loved baking and comfort foods most. after a meal. I like to keep it simple. I find TOPPING I would rather bake a huge batch of cookies or cup- inspiration through the character of old ½ tsp orange zest cakes than prepare a three-course meal, any day! pieces and through the palette and tex- ½ cup sugar Sometimes we even eat dessert first! I love making tures of mother nature. people feel happy through sweets.

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The Best Coconut Cake NOTE: By popular demand I have included the FROSTING Merry Molasses Cookies Preheat oven to 350 degrees. You’ll Ever Make ingredient amounts for the 2-layer version of 1 lb powdered sugar CREATOR: MARTHA STEWART 1. In medium bowl, whisk together flour, CREATORS: KAT JETER & MELINDA CALDWELL; this cake. Instructions for making the cake are 8 oz cream cheese 2 cup all-purpose flour (spooned & spices, baking soda, and salt; set aside. In SERVINGS: 20 the same only two 9-inch round cake pans will 1 tsp vanilla extract leveled), plus more for rolling separate bowl with electric mixer, beat but- PICTURED ON PAGES 26–27. be used rather than three. 2 Tbsp Milk 2 tsp ground ginger ter and brown sugar until smooth. Beat in 2 bags fresh frozen coconut 1 tsp ground cinnamon molasses and egg. With mixer on low, add CAKE (3 LAYERS) Enjoy! (about 12 oz) ½ tsp ground nutmeg dry ingredients; mix just until a dough forms. 2 (15.25 oz) boxes white cake mix ¼ tsp ground cloves Place dough on floured plastic wrap; pat into 16 oz sour cream CAKE (2 LAYERS) ¼ tsp baking soda 8-inch square. Wrap well; chill until firm, 1 1 cup vegetable oil 15.25 oz box white cake mix ¼ tsp salt to 2 hours. 6 eggs 8 oz sour cream ½ cup (1 stick) unsalted butter, room 2. Divide dough in half. Working with one 15 oz cream of coconut (such as Coco López) 1 cup vegetable oil temperature half at a time (rewrap and refrigerate other 3 eggs 1/3 cup packed dark-brown sugar half), place dough on floured parchment or FROSTING 7.5 oz cream of coconut 1/3 cup unsulfured molasses waxed paper; roll out 1/8-inch thick, turning, 2 lb powdered sugar (such as Coco López) 1 large egg lifting, and flouring dough (and rolling pin) 16 oz cream cheese Decorating sugar or sprinkles (optional) as needed. Freeze dough (on paper) until 2 tsp vanilla extract firm, about 20 minutes. 4 Tbsp milk 3. Loosen dough from paper. Cut out 4 bags fresh frozen coconut (about 24 oz) shapes, and transfer to baking sheets. Decorate with sugar sprinkles, as desired. CAKE Bake until firm and edges just begin to Heat oven to 350°F. darken, 10 to 18 minutes, depending on size. 1. Mix cake mix, sour cream, vegetable oil, eggs, Cool completely on baking sheets. and cream of coconut in large bowl. 2. Divide cake batter evenly between three 9" pans that have been greased and floured. Each pan should be filled to slightly higher than ½ full to ensure that the cake does not overflow as it bakes. You may have extra batter. 3. Bake approximately 30 minutes at 350°F or until you can put a toothpick in the center and it comes out clean. 4. Cool completely.

FROSTING 1. Whisk powdered sugar and cream cheese together in mixer bowl. 2. Add vanilla and keep whisking. Add milk as needed to reach a spreadable texture (this may not take all 4 tablespoons of milk).

ASSEMBLE CAKE Instagram:Ingrid @pancakehill 1. Place one 9-inch round cake on cake board (This will make it easier to move cake to freezer. If you are not freezing it you can skip this step.) Frost top of first layer, then place next cake round on top. Frost top of that round and place final round on top. 2. Frost cake top and sides. 3. Press coconut into sides and onto top of cake. 4. Once cake is frosted wrap in plastic wrap and then aluminum foil and place in freezer. Take out to thaw at least 4 hours before ready to serve.

30 31 [ where women cook | issue 8 ] [ WhereWomenCook.com ] Celebrating with Jana Roach & Vanessa Pleasants Photography by Jeremiah and Rachel Photography

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my mom’s Texas’ Best Cookbook (and giggle at the Bet- ter Than Sex cake recipe) to find things to bake. I’ll be honest, I don’t think I baked a single thing successfully back then!! My fondest memories of Christmas are when we Jana moved to Idaho from Texas in 1996 and I was introduced to snow!! It was a literal marshmallow world and I was in heaven. The light in the sky always looked different on Christmas Eve and I remember my mom telling me that it glowed green every year for Santa

and his reindeer. She did and still does make Christ- Vanessa mas so special for everyone, and now my boys get to experience it! Another memory that sticks with me is an ornament on my parents’ tree that I have been fascinated with since I was little! It’s a small scroll with the lyrics to ‘It Came Upon A Midnight Clear’ written on it. My mom still has this ornament and we LOVE finding it each Christmas. The Frank Sinatra version of that song is GOLD!

JANA: I love my meemaw’s mug. It sat in her windowsill and she passed away this last year. was born and raised in Texas until I was about 12 Almost every day I’ll think of her in some grew up in a small town in Idaho, I and my family made the decision to move north! small way. I wish I could call her and tell her I and always knew I wanted to live in Too much heat, too many insects, things that can sting about what’s new with our family. I didn’t do a similar small town in Montana. I loved you and wanting to be in the mountains brought them it enough when she was alive and I regret that! organizing clubs and decorating my room to a tiny town in Idaho called Clark Fork. The first per- I’m so thankful to have a small piece of her with in white! I found a love for baking when I son I met is the man who became my husband (we’ve moved out on my own. Then, when I be- me that I can see every day. Makes me smile! been married nearly 13 years) and also Vanessa!! I now came a busy mom, baking and cooking live in downtown Kalispell Montana, about 4 blocks took a back burner and I became more from Vanessa! My husband and I have spent most of interested in quick and easy meals. We our married life renting and living in cities where we have included a newer Christmas tradi- knew we wouldn’t put down roots. A long challenging tion, adopted a few years ago from my sis- journey of life changes, we now own and are currently ter-in-law, who made the most delicious JANA ROACH and VANESSA renovating a gorgeous home that was built in the ear- orange rolls for Christmas morning. My PLEASANTS live in Northwestern ly 1900s and remodeled in the 70s. It’s been the most mom cooks an incredible Polish dinner amazing quest that I cannot even begin to express my every Christmas Eve, for which we all Montana with their families and love gratitude! We walk our boys to school, we are close to dress in our finest holiday attire and end incorporating found objects into their our friends, we are close to the mountains. God has the feast with circling our fingers around homes and lives. Much like a recipe, definitely blessed us with an incredible home! the rims of our crystal stemware, making My mom and dad made so many sacrifices for us them ring. they add just the right amounts of to have the best childhood we could have, some of I have so many fun memories of charm, history and patina to create the those sacrifices I am only coming to understand now Christmas as a child! I loved wrapping that I am a parent. Forever grateful. Stories, laughter gifts in the prettiest ribbons and arrang- perfect touch in their homes. and deep conversation went hand in hand with home ing them beautifully under the tree. One cooked meals growing up. I remember my mother’s of my fondest memories is when the en- yeast rolls the most from that time period. Somewhat tire family… parents, siblings and uncle, strange that those rolls are what my mind chooses to all slept in the living room Christmas Eve. remember, but I can still smell them rising!!!! I started cooking/baking when I was in 7th grade. We didn’t really use the internet for recipes then, so I would read

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Orange Knot Rolls YIELDS: 24 ROLLS PREP: 45 MINS RISE: 90 MINS BAKE: 12 MINS 400°F

DOUGH 4 1 cup unbleached all-purpose flour 1 cup oat flour 1 package active dry yeast 1 1 cup milk 1 cup butter 1/3 cup sugar 1 tsp salt 2 eggs 2 Tbsp orange peel 1 cup orange juice 1 recipe Orange Glaze

ORANGE GLAZE 1 cup powdered sugar 1 Tbsp orange juice

1. Combine all-purpose and oat flour, set aside. In large bowl stir together 2 cups of flour mixture and yeast. 2. In medium saucepan, heat and stir milk, butter, sugar, and salt just until warm (130º F) and butter is almost melted. 3. Add milk mixture to flour mixture; add eggs. Beat with electric mixer on low to medium speed for 30 seconds, scraping side of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in orange peel, orange juice, and as much of remaining flour as you can. 4. Turn dough out onto lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (about 3 minutes). Shape into ball. Place in lightly greased bowl; turn once. Cover and let rise in warm place until double (about 1 hour). 5. Punch dough down. Turn out onto lightly floured surface. Divide in half. Cover and let rest for 10 minutes. 6. Roll each dough portion into a 12 x 7-inch rect- VANESSA: When we renovated our angle. Cut each rectangle into twelve 7-inch-long home, my husband came across his strips. Tie each strip loosely into a knot. Lightly great grandmother’s stove which grease 2 baking sheets; arrange knots 2 inches apart was the stove of my dreams! He on baking sheets. Cover and let rise in warm place made it work again and now I love until nearly double in size (about 30 minutes). to cook on something that has been 7. Bake rolls in 400-degree F oven about 12 min- in the family for so long and still utes or until golden. Remove from baking sheets; works so well! cool on wire racks. 8. In separate bowl, mix powdered sugar and orange juice. Drizzle Orange Glaze over rolls.

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Gingersnap Cookies CAKE FROSTING 3 cup butter Preheat oven to 350º F. 1. Beat cream cheese and butter. Add sugar 1 cup brown sugar 1. Oil spray bundt pan. then whipping cream until smooth but not 1 cup sugar 2. In one bowl, stir together first six (dry) too runny. 1 cup molasses ingredients. In a separate bowl, whisk the 2. Pour onto cake and top with chopped 1 egg olive oil, honey, milk, and eggs. Add the dry pistachios. 1 tsp vanilla ingredients and mix until just combined. 2 1 cup flour 3. Pour batter into prepared bundt pan and 1 tsp baking soda bake for 20 to 25 minutes. 1 tsp salt 4. Let cool before adding frosting. 1 1 tsp cinnamon 2 tsp ginger 1 tsp cloves Optional: frosting of choice or powdered sugar

1. Beat first three ingredients for 2 to 3 minutes. Mix in the rest of the ingredients. Cover and chill for 30 minutes. 2. Preheat oven to 350ºF. 3. Roll out and cut in your preferred shape. 4. Bake 10 to 13 minutes. 5. Frost or top with powdered sugar.

Pistachio Cake

CAKE 1 1 cup unbleached all-purpose flour 1 cup almond flour 3 cup pistachio flour 2 Tbsp lemon zest 1 tsp baking soda 1 tsp kosher salt 1 cup olive oil 1 cup honey 1 cup whole milk 3 large eggs

FROSTING 3 Tbsp softened cream cheese 3 Tbsp softened butter 1 cup confectioners’ sugar 2 to 3 Tbsp whipping cream Pistachios, chopped

TheMarketBeautiful.comJana and Vanessa

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Celebrating with Celeste Shaw-Coulston

40 41 [ where women cook | issue 8 ] [ WhereWomenCook.com ] CELESTE SHAW-COULSTON is the the charming atmosphere, Celeste certainly strives Co-editor of WHERE WOMEN COOK Holiday, to provide a spectacular overall dining experience. an Entrepreneur, and a Registered nurse. Gifted with a true sense of hospitality and a big Born and raised in eastern Montana, Celeste heart, Chaps has become a beloved destination. grew up fostered in true farm-to-table cooking Her other business adventures include: Paper and alongside her Norwegian grandmother Selma. Cup Cafe, Cake Bakery, Lucky Vintage, and The Little did she know, her budding culinary expertise Terrain Table. would launch her into a whirlwind adventure in the Celeste and her husband, Dan, work with Healing restaurant industry. Her restaurant “Chaps” was Hearts Northwest, an international pediatric open- inaugurated in 2006. From the gracious service to heart team working annually in Rwanda Africa.

live in Spokane, Washington, but I was born and Regardless of how busy I am with all of the differ- raised on a small farm in the state of Montana. ent passions of my life, what I love most is brisk fall Being raised on a working farm, I learned to cook days, brilliant sunlight, crisp cool air, or even a chilly atI the tender age of around four from my Norwegian wintertime afternoon with a peaceful blanket of white grandmother. Then and now, we cooked farm-to-table snow—which are lovely times and the best times to and comfort food. remember and host a holiday picnic. I invite my best Now, I own one restaurant and two bakeries. Owning girlfriends and prepare festive cuisine to keep everyone a restaurant, which is a tribute to my late Grandmother toasty warm. Traditions are vital. Selma Tveten, I rarely cook because I find myself chal- The picnic in this holiday issue was inspired by the lenged for time to slow down and prepare food in my song “Chestnuts Roasting on an Open Fire” and my new own kitchen. But, I do find time and am most proud of tradition, celebrating the gift of friendship during the my accomplishments in recognizing talented chefs and holidays. But my oldest tradition, that I love, is that I get cooks and the ability to help them shine on the pages of to hang out with my little flock of chickens, ducks and Where Women COOK. turkeys, and I settle in for long, cold, (but cozy) winters.

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Chocolate Chestnut Spread

3 1 oz dark chocolate—chopped 1 cup double cream 3 cup chestnut puree 1–2 Tbsp fine sugar

Add chopped chocolate into small bowl. Set aside. In small saucepan over medium heat, heat double cream and chestnut puree until just simmering. Pour hot cream mix over chocolate and stir until chocolate is completely melted. Add in sugar as desired. Serve Chocolate Chestnut Spread warm, or store in refrigerator to serve chilled.

NOTE: The Chocolate Chestnut Spread will thicken in the refrigerator, but will remain a spreadable consistency.

Roasting Chestnuts on an Open Fire Open fire (we used a fire pit, but a campfire, an outdoor fireplace, or an indoor fireplace would all do) OR: Move your oven rack to the middle position and heat to 350 degrees.

CHESTNUTS 1. Line a baking sheet with heavy-duty foil. For outdoor cooking a cast iron skillet is perfect. 2. Score rounded side of chestnut with an “X” (sometimes the chestnuts are flat on both sides). Spread the scored chestnuts out in a single layer with the cut-side up. 3. Pour 1/4 cup of water around the chestnuts. The steam helps them open. 4. Place another layer of foil on top and crimp the edges to seal. 5. Cook for 35 minutes and then check to see if the chestnuts have opened. 6. Cool and then remove the nuts from their shells.

NOTE: Best to eat right after roasting.

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Chestnuts roasting on an open fire… “And so I’m offering this simple phrase To kids from one to ninety-two Although it’s been said many times, many ways Merry Christmas

—ROBERTto WELLS you.” AND MEL TORMÉ

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Sipping Chocolate in a Cast Iron Dutch Oven What goes better with chocolate than more chocolate?

6 cup whole milk 3 tsp honey 9 oz dark chocolate, chopped 1 tsp ground cinnamon 1 tsp chili powder 1 small orange, zested

Add milk, honey, chocolate, cinnamon, chili powder, and orange zest to a medium Cast Iron Dutch oven and heat over a low camp-fire. Continue to stir with a whisk until the chocolate has melted. Serve immediately.

Snow Mimosa 2 oz orange juice or apricot nectar Eating freshly fallen snow is part of the glory 4 oz Brut Champagne or Prosecco of childhood snow days. We say embrace 1 tsp optional extras like vodka, Grand those snow days and create a snow treat! We Marnier, Chambord, and even whiskey can’t promise that all snow is safe for eating, Mint garnish, optional so use your best judgment. If you don’t have snow, you can always make shaved ice and 1. Scoop snowballs for the desired amount make this frosty treat any time of year. of servings 2. Pour in chilled apricot nectar or orange juice and add Champagne or Prosecco. ChapsGirl.comCeleste 3. Garnish with mint. Cheers! Instagram: @celestershaw

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Celebrating with Sunny Raye Floyd

Photography by Cami Bradley

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Traditional Texas Chocolate As a proud military spouse, entrepreneur, and Sheet Cake mom of two beautiful girls… Service, Sacrifice CAKE & Strength are three words that embody 2 cup flour SUNNY RAYE FLOYD. Although military 2 cup sugar life has allowed her to travel, experience, and 1 tsp salt 2 sticks butter live in amazing parts of the world, TEXAS holds 4 Tbsp cocoa her heart and soul, and is the one place she calls 1 cup boiling water 1 cup buttermilk home. Typical of a native Texan, Sunny’s bold, 2 whole eggs, beaten no-nonsense, tell it like it is persona, not only 1 tsp baking soda comes across in her favorite recipes but can also 1 1 tsp vanilla be seen and felt in her creations for Crackerjack FROSTING Junk Co. 1 3 sticks butter 4 BIG Tbsp cocoa 7 Tbsp milk grew up in small town in Texas with my Dad and 1 tsp vanilla with the typical walking the railroad tracks to 1 lb powdered sugar schoolI to driving down main street in my Dad’s cam- Optional 1 cup pecans, chopped in ouflage suburban at the age of 13. My mother, grand- tiny bits mother and great grandmother lived along the Frio River, yes, the same Frio River George Straight sings Preheat oven to 350 degrees. Use large about! So, I was a busy kid going between the two. I cookie/baking sheet. got to experience two of everything you might say! 1. In large mixing bowl, mix flour, sugar and Some of my greatest childhood memories are us salt. Melt butter in small pot. Add cocoa. Stir. gathered around the dining room table, especially Add boiling water, allow mixture to boil about those at my Grandparents’ homes. It seemed like 45 seconds, remove from heat. Pour mixture no matter how busy everyone’s lives were or even over flour and stir until mixture cools. what crazy family drama would be going on (y’all 2. In measuring cup, add buttermilk, beaten know what I’m talkin’ about) good food and the eggs, baking soda, and vanilla (don’t be shy). holidays always brought us together. Have y’all seen Stir buttermilk mixture into chocolate mix- the movie Home For The Holidays? The Holly Hunter ture. Pour onto sheet cake pan and bake for and Robert Downey Jr flick… well, that’s a little bit 20 minutes. While your cake is baking, make like my family! the best & easiest icing EVER. My inspiration for recipes always comes from 3. Melt butter in large saucepan, add cocoa home. Texas is in our blood & our taste buds… we My husband & I are self-taught sign painters with and turn off heat. Add milk, vanilla and are heart n’ soul Texans, baby! But my passion for a unique nostalgic style. We incorporate traditional powdered sugar. Stir. In Texas, we always cooking began when I got married. Thanksgiving sign lettering/painting techniques just like they did use pecans(optional) chopped in tiny bits. was rolling around and I wanted my husband to back in the day, and create or recreate one of a kind Mix in the icing and pour over your cake. The experience the same Thanksgiving dinners I had, sign art that looks like it was pulled straight off an old icing sets pretty fast so you can eat this warm growing up with my Papa & Bebe. After a two- building. Our custom signs are hand painted and aged or later! hour phone call to them, I had all the recipes from with our own specific technique that we continue to my childhood Thanksgiving, including my Bebe’s refine and perfect. It never gets old to see the look This is Home—Chicken yams… and 16 years later I still make the exact same on someone’s face when they ask where we found a Gnocchi Soup thing. And now, I have two daughters that I get to sign and we tell them we made it. See for yourself and 1 Tbsp olive oil teach all these really cool life lessons to, and I feel check us out at Crackerjack Junk Co. 1 stalk of celery, chopped that it is absolutely crucial that they carry on the We are a military family and have been for 17 years ½ white onion, diced traditions of food, family and grace. now & no matter where we go or how far from home 2 tsp minced garlic we are, those roots run deep. We take the memories, ½ cup shredded carrots traditions and family with us everywhere we go. Salt and pepper to liking

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4 boneless skinless chicken breasts, cooked (season if you like) and diced 4 cup chicken stock 1 tsp fresh thyme 1 tsp fresh rosemary, chopped 1 pack potato gnocchi “We take the ¾ cup half & half ½ cup heavy cream 1 cup fresh spinach, chopped memories, traditions 1. Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots. Sauté until onions are translucent. Add salt & pepper. and family with 2. Add chicken, stock, thyme and rosemary, bring to a boil, then add gnocchi and stir. Boil for 5 minutes then reduce heat and simmer for us everywhere 20 minutes. 3. Stir in half & half, heavy cream and spinach. Cook until spinach is tender. Add salt and pep- we go.” per to taste.

Crackerjack Cranberry Cocktail PICTURED ON PAGE 51. Frost glasses!

ORANGE SIMPLE SYRUP 1 cup orange juice (2 oranges fresh squeezed is best) 1 cup sugar 1 tsp pumpkin spice blend (ginger, allspice, nutmeg, mace and clove)

3–4 oz Titos vodka (personal fav) 4 cup cranberry cocktail 1 orange, sliced thin + 1 slice for every cocktail glass Fresh rosemary

1. Add orange juice and sugar to pot. Stir constantly on medium heat until sugar is dissolved. Remove from heat and add 1/4 teaspoon of pumpkin spice immediately and stir well. 2. In a clear pitcher add Titos, cranberry cocktail several orange slices, 2–3 ounces of Orange Simple Syrup (depending on how sweet you want it) and stir well. Get your frosted glasses (add ice if you want it colder) pour in cocktail, 1 orange slice, and a sprig of rosemary.

This cocktail will have you rockin’ round the CrackerJackJunkCo.comSunny Christmas tree! Instagram: @crackerjackjunkco

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Celebrating with Mia St Clair

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MIA ST CLAIR lives in Spokane with her husband, James, and their three children, Grey, Roux, "Blessed is the season which and Poppy. She is a stay-at-home mom, self-made photographer, content creator and blogger. Since 2015, her Instagram account @greyslittlecloset, and engages the whole world in a blog have become a creative space for her to doc- —HAMILTON WRIGHT MABIE ument and share everyday moments as a modern conspiracy of love." mom raising three children.

he youngest of four children, I was born in Southern T California and was raised primarily by my mother. Despite the many challenges she faced as a busy, full- time working mom, she always made time to cook for her family. I have vivid memories of her standing over the stove making homemade rice and beans (my favorite!) I don’t think I’ve ever seen her follow a recipe, but she somehow always knew how to create something from almost nothing. I attended college in Orange County, and in my second year, packed up my bags and moved to Los Angeles. After living there for a few years, I met my husband, James. I knew after our first date that I was going to marry him. Sure enough, fourteen months after that night, we stood at an altar and said our vows. The week following our honeymoon, I decided it was time to finally learn how to cook. As I searched through pages in cookbooks, and brought recipes to life in our tiny kitchen, I discovered that cooking was not simply a routine obligation, but a creative outlet and source of joy. Now, most evenings around dinner time I hear the words “Can I help, mommy?” from our sweet 3-year-old sous chef. I recently realized how much I was putting Poppy on The Shelf off her efforts to help in order to limit distractions and extra work. She doesn’t care what she’s doing, she just We introduced the holiday tradition ‘Elf on the Shelf’ wants to do something. So, I began giving her small tasks like counting eggs, washing produce, mixing ingredients, in our home last year, using our real life mischievous and letting her be my “taste tester” (life’s too short—lick elf, our baby Poppy. Poppy has captured the hearts of the beaters!) Cooking with kiddos always requires a little many so we knew this would be a fun way to spread extra work but there’s going to come a day when they a little extra holiday cheer. Throughout the month of may not be so eager to help, so for now I’m going to soak in all these messy, sticky-finger moments. December, we share hilarious (and adorable) pho- Life with little people can feel chaotic and that’s why tos of her using the hashtag #poppyontheshelf. Our our family places a strong emphasis on sitting down whole family is involved, it has become something we together every night for dinner. It’s our time to recon- nect. To listen. To be seen and to enjoy the people we all enjoy. love and cherish most.

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Chocolate Peppermint 2. In separate, medium-sized bowl, whisk Delicious Dairy-Free Hot Cocoa Crinkle Cookies together flour, cocoa powder, baking pow- 1 cup almond or coconut milk PICTURED ON PAGE 58. der, and salt until completely combined. 1 Tbsp maple syrup 1 cup coconut oil 3. Gradually add dry ingredients to wet 1 Tbsp cocoa powder (I recommend King 3 cup granulated sugar ingredients and beat on medium speed until Arthur Flour Bensdorp Dutch-Process 2 large eggs well combined. Cocoa) 1 tsp vanilla extract 4. Cover dough with plastic wrap and refrig- 1 tsp vanilla extract 1 tsp peppermint extract erate for at least 2 hours or overnight. Pinch of sea salt 1 cup all-purpose flour 5. After chilling, preheat oven to 350°F and 1 cup unsweetened cocoa powder fill a small bowl with powdered sugar. OPTIONAL 1 tsp baking powder 6. Roll dough into 1–1½ inch balls and dip Dairy-free whipped cream 1 tsp salt thoroughly in powdered sugar, making sure Marshmallows 1 cup powdered sugar to cover all sides. 7. Transfer to baking sheet lined with parch- In small saucepan, heat milk over medium to 1. In a stand mixer combine coconut oil and ment paper and bake for 10–12 minutes. high heat. Whisk in maple syrup and cocoa, sugar. Beat on medium-high speed for 2 8. Allow cookies to cool on baking sheet for making sure to remove any clumps. Remove minutes until light and fluffy. Add in eggs one 2 minutes and then transfer to wire rack to from heat, add vanilla and sea salt; stir well. at a time, vanilla, and peppermint extract, cool completely before enjoying. Serve immediately with your favorite dairy- beating on low speed until well combined. free whipped cream and/or marshmallows.

MiaStClair.comMia Instagram: @greyslittlecloset

Brown Sugar Pound Cake 2 sticks butter, room temperature 1 cup light brown sugar 4 large eggs Brown Sugar Glaze 1 tsp vanilla 1 stick unsalted butter 1 3 cup all-purpose flour 1 cup light brown sugar 1 tsp baking powder 1 Tbsp + 1 tsp whole milk 1 salt Pinch of sea salt 3 tsp vanilla extract 1. Preheat oven to 350°F. Butter a 9x5x3 1–3 cup powdered sugar loaf pan. 2. In stand mixer, beat butter and sugar on 1. Melt butter in a saucepan over low heat, medium speed until light and fluffy. Add in then add brown sugar and raise heat to eggs, one at a time, and vanilla, beating on medium/high. Boil, stirring constantly for a low speed until combined. few minutes. 3. In separate, large-sized bowl, combine 2. Add milk and return to a boil, still stirring flour, baking powder, and salt until combined. constantly. 4. Gradually add dry ingredients to wet 3. Remove from heat and mix in sea salt and ingredients and beat on medium speed until vanilla. Let cool for 10 minutes. combined. 4. Sift powdered sugar over the mixture and 5. Pour batter into loaf pan. Bake 60 minutes whisk until smooth. or until toothpick inserted in the center of 5. Pour glaze over pound cake and allow to the cake comes out clean. set before enjoying. 6. Remove from pan and let cool completely on a wire rack before glazing.

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Celebrating with Sabine Venier

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Best Eggnog Recipe in The World 8 INGREDIENTS—15 MINUTES. ULTRA-CREAMY. SABINE is from Austria and shares Watch out to save some eggnog for your her most favorite holiday recipes which family. This eggnog screams for holidays. Picture have a long tradition in her home. As yourself in your jammies, sitting in front of a food photographer, videographer, your chimney. You see lots of Christmas dec- and blogger, she works with maga- oration and a beautiful blinking Christmas tree. You listen to Christmas music and are zines and food brands from all over totally in a good mood. Holding a cup of the world. Sabine and her husband, eggnog in one hand and putting one cookie after another into your mouth with the other Mario, have dreamed of moving to hand. How long is it until Christmas again? San Francisco for a long time. This Two vanilla beans, 1 teaspoon cinnamon, dream becomes reality in 2020. and 1/4 teaspoon nutmeg are responsible for a very intense flavor. A big heap of sweet whipped cream on top is a must. It makes your grew up in a very small family as an eggnog experience even creamier. Not that the only child and I live in a very small vil- eggnog itself is not creamy. Just wanted to say. lageI with less than 500 residents in Lower Then sprinkle nutmeg and cinnamon on Austria. My parents got divorced when I top of your whipping cream and slurp your was 12. My mother had to work very hard, eggnog. Do you want to know what fits per- and I was left alone very often. The major- Even though I loved cooking and bak- fectly to eggnog? Gingerbread men! I dip ity of my teenage years I spent with my ing and worked with my mother, I used them in the eggnog, like a cookie into milk. friends hanging out. I met my husband to be very unorganized and cooked out Mario when I was 18 and he 16, and we of my instinct. But because cooking and 6 egg yolks were really good friends for two years. baking is now also my profession, I’m well 5/8 cup granulated white sugar Then we fell in love and married 4 years organized and prepared and a clean-as- 4 cup milk later. We love each other more than any- you-go person. But just because I have ½ tsp cinnamon thing else in life, and we are soulmates. to be. Otherwise, everything would sink 2 vanilla beans (or 2 tsp vanilla extract) We have no children and dream of a life down in a huge mess. ¼ tsp nutmeg in San Francisco. We’ve been planning on I get my ideas, recipes, and inspira- 1 ½ cup heavy whipping cream our move for over 5 years. We will move tion for cooking from everywhere. It can ½ cup rum (optional) in 2020… finally. be that I see something in the store and I was always cooking and baking I have an idea immediately of what to do 1. With a handheld or stand mixer fitted with with my mother and loved it and I think with it, also from social media and maga- a whisk attachment, whisk egg yolks and I gained my true passion for cooking zines. I get inspired by seasonal food. And sugar until creamy and fluffy for about 2–3 when I was 10 years old … or maybe even I love Asian cooking but struggle with it minutes. Set aside. younger. Food has always been playing a so much. What I am most proud of is my 2. Heat milk and cinnamon in heavy saucepan huge role in my life, and I always knew I croissant recipe that is featured on my over medium-high heat until it reaches a boil. want to work in a food-related business. blog. Mario says that they could be sold Stir continuously. Remove pan from heat and I have always grappled with food very in a bakery. That’s a huge compliment turn heat down on low-medium. Add about a intensively. I know exactly what to eat to because he is my second biggest critic… 1/4 cup of hot milk to the egg yolks and stir until stay healthy and what is good for the en- right after me. combined. Pour tempered egg yolks into the vironment as well. It’s just so important to I want that the people who read my saucepan and place back on heat. Cook for me. I cook very much and buy as much as blog and my stories should know the about 5 minutes over low-medium heat until possible organic food. person Sabine behind the photos and the eggnog gets thicker. Stir consistently. Do the recipes. It’s important to me that they not boil. Remove from heat and stir in vanilla can connect with me and that I seem ap- and nutmeg. Let cool to room temperature. proachable and open-hearted. Stir occasionally. 3. Mix heavy cream until soft peaks form. Add cream and rum to cooled eggnog and stir with

64 65 [ where women cook | issue 8 ] [ WhereWomenCook.com ] a whisk to combine. Chill in the fridge for at mix until combined. Add egg and vanilla and I’m a total Christmas least 2–3 hours. I chill mine overnight. Store mix until fully combined. Add dry ingredients leftovers in the fridge up to 1 week. and mix on low speed just until combined. The dough will be sticky and thick. Give it a person and just love this NOTES: First, cut off the straight end of the few kneads by hand and divide in half. Form vanilla bean. Then place the tip of your sharp discs and wrap up tightly in plastic wrap. Chill magical time a year. The knife below the curled end and cut the vanilla for at least 3 hours or up to 3 days. bean through the middle of the bean length- 3. Preheat oven to 350°F / 175°C. Line 3 bak- wise. Although you don’t need to cut it all the ing sheets with parchment paper and set aside. lovely decorations, trees, way through, it’s ok when you do so. Open 4. On a well-floured surface roll out dough the vanilla bean and scrape out the flavorful discs into a 1/4 inch thickness. Cut out cookies and also Christmas music seeds with the back of your knife. Then just with a 4-inch gingerbread men cookie cut- use the seeds. ter and place on the prepared baking sheets with about 1-inch space in-between. Bake for bring me so much joy. Easy Gingerbread Men Cookies 8–9 minutes. I baked mine for 8 minutes. I PICTURED ON PAGE 62. also made 2-inch cookies which I baked for Our house is shining and This easy Gingerbread Men Cookies recipe 5 minutes and 6-inch cookies for 11 minutes. is a must-have for Christmas—and they are Allow cooling on baking sheet for 5 minutes really easy to make. Intense in flavors! Ginger, then transfer to cooling rack to cool com- blinking, and it smells like cinnamon, allspice, cloves, nutmeg, vanilla, pletely. Store in an airtight container at room and lots of molasses. temperature up to 1 week. cookies and brushwood. And… after cooling, you can decorate 5. OPTIONAL: Stir together powdered them as desired. Dunk in chocolate, deco- sugar, water, and salt until combined. Spoon rate with royal icing, sprinkles or nuts. Make into a zip-lock bag and cut off a little piece of I’m always excited to wrap them traditional, modern, funny, or whatever one edge. Pipe on cooled cookies as desired. you are in the mood for. gifts for family and friends Gingerbread Eggnog 3 ¼ cup flour (390g) PICTURED ON PAGE63. 1 1 tsp baking powder This Gingerbread Eggnog has it all. It’s because it touches my heart 1 tsp salt boozy and beyond creamy—sipping on it 3 Tbsp ground ginger is pure indulgence. The taste. Oh my. The to give something special to 2 tsp ground cinnamon taste. It’s incredible. 1 tsp allspice Do you also love sipping on eggnog with a someone beloved. Christmas 1 tsp ground cloves huge dollop of whipping cream on top? Oh, I 1 tsp ground nutmeg love that. Sprinkled with cinnamon and I’m in 2/3 cup butter (150g) heaven. Mario and I are different in this way. Eve is the highlight when 3 cup brown sugar (150g) He drinks eggnog with a sprinkle of nutmeg 2/3 cup molasses (200g) on top and without whipping cream. celebrating with our family 1 egg Mmm, let’s see which flavors and spices are 2 vanilla beans (or 2 tsp vanilla extract) in gingerbread men cookies? We have cinnamon, vanilla, nutmeg, ginger, allspice, cloves, and spending time together. ICING (OPTIONAL) and molasses. And what is in this Gingerbread 1 cup powdered sugar sifted (120g) Eggnog? All of the said, plus egg yolks, brown That is invaluable. But it 2 Tbsp water sugar, milk, heavy cream, and rum. So yeah, Pinch of salt pretty authentic Gingerbread Eggnog. Do you know what else I love? Eating also makes me a little sad 1. Combine flour, baking powder, salt, ginger, Gingerbread Men Cookies which are dipped cinnamon, allspice, cloves, and nutmeg in a in eggnog. It is like these two are meant for because I know that I have large bowl. Set aside. each other. You need to try that if not already 2. In another bowl, mix butter using a handheld done yet. or stand mixer fitted with a whisk attachment to wait another year for on medium speed until creamy, for about 1–2 6 large egg yolks minutes. Add brown sugar and molasses and 5/8 cup brown sugar (125g) next Christmas.

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4 cup milk (960ml) no mess in the kitchen, you don’t need any 2 large eggs 5. ASSEMBLE THE CAKE: Cut a thin layer off 2 Tbsp unsulphured or dark baker skills because it’s unbelievably easy 1 cup buttermilk (120ml) the tops of your cakes to create a flat sur- molasses(30ml) to make and the best argument is: it’s awe- 1 vanilla bean (or 1 tsp vanilla extract) face. Then cut each cake in half horizontally. 1 tsp ground cinnamon somely delicious. 3 cup hot cocoa, unsweetened (180ml) Place one cake layer on a cake stand, turner 2 vanilla beans (or 2 tsp vanilla extract) or serving plate. Spread 1/4 of the chocolate 1 tsp ground nutmeg 2 cup heavy whipping cream (480ml) CHOCOLATE MARSHMALLOW FROSTING frosting over the cake. The frosting should 1/8 tsp allspice 3 egg yolks 2/3 cup butter, room temperature (150g) be higher around the edges so that it holds 1 tsp ground ginger 1 1 cups powdered sugar sifted (150g) 1+1/3 cup powdered sugar, sifted (160g) the marshmallow filling inside the cake. Layer 1/8 tsp ground cloves 2 1 cups mascarpone (500g) 1 cup Dutch-processed cocoa powder (21g) with 1/3 of the marshmallow filling (where the 1+1/2 cup heavy whipping cream(360ml) 1 cup eggnog (120ml) 7 oz marshmallow creme (200g) frosting is lower). Repeat two more times. 1 Tbsp powdered sugar 1 cup strong black coffee (120ml) Pinch of salt Place last cake layer on top and lightly frost 1 cup rum (120ml) 1 Tbsp rum 1–2 Tbsp milk, if needed the outside and the sides of the cake with 14–18 (about 4-inch) gingerbread the remaining frosting. Chill at least 3 hours 1. In large bowl, using a handheld or stand men cookies MARSHMALLOW FILLING in the fridge or overnight. Decorate with mixer fitted with a whisk or paddle attach- Unsweetened cocoa, chocolate 2 Tbsp butter, soft (28g) marshmallows or whipped cream to ment, whisk egg yolks and sugar until creamy sprinkles, or gingerbread men cookie 1 cup powdered sugar, sifted (30g) your preference. Store leftovers and fluffy for about 2–3 minutes. Set aside. crumbs for sprinkling on top 7 oz marshmallow creme (200g) in an airtight container in the 2. In heavy saucepan, over medium heat, fridge up to 3 days. combine milk, molasses, cinnamon, vanilla, 1. Whip cream in large bowl until stiff peaks 1. Preheat oven to 350°F / 175°C. Line bot- nutmeg, allspice, ginger, and cloves. Bring form and set aside. tom and sides of two 8" (20cm) baking pans to a simmer and stir regularly. Once it has 2. In large mixing bowl using a handheld with parchment paper. Set aside. reached a simmer, turn heat down to low. or stand mixer fitted with a whisk attach- 2. CHOCOLATE CAKE: In medium bowl Add 1 cup of hot milk to the egg yolks and ment, beat egg yolks and sugar on medi- combine flour, cocoa, sugar, baking pow- stir until combined. Slowly pour tempered um-high speed until its getting white and der, and salt. Stir to combine. Set aside. In egg yolks into the saucepan whisking contin- creamy and sugar is completely dissolved large mixing bowl with a stand or handheld uously. Cook for about 2–3 minutes or until for about 2 minutes. Add mascarpone mixer fitted with a whisk or paddle attach- the eggnog gets thicker and coats the back of and mix until combined. ment, beat oil, eggs, buttermilk, and vanilla a spoon. Stir consistently. Do not boil at any 3. Add 1/4 cup eggnog and mix on low speed just until combined. Stir in dry ingredients to time. Remove from heat and let cool to room until creamy. Save the rest for the coffee. Fold combine. Slowly mix in hot cocoa until com- temperature. Stir occasionally. in 1/4 of the whipped cream with a spatula. Add bined. The batter will be very thin. Divide 3. In large bowl, using a handheld or stand 2 Tbsp of the mascarpone cream to a 9x7 inch batter into the two prepared baking pans mixer fitted with a whisk attachment, whisk casserole and spread evenly on the bottom. equally. Bake for 20–25 minutes or until a heavy cream until soft peaks form. Add pow- 3. In a small bowl, stir together eggnog, coffee, toothpick in the center comes out clean. dered sugar and whisk until stiff peaks form. and rum. Dunk gingerbread men cookies on Don’t overbake. I baked mine for 22 minutes. Add whipped cream and rum to the cooled both sides into coffee mixture and arrange Let cool in the pan for about 20 minutes. eggnog and stir with a whisk to combine. about 7–9 gingerbread men cookies (depend- Then remove from pan and transfer to cool- Chill in the fridge overnight. Store leftovers ing on the size of your cookies) on the cream in ing rack. Let cool to room temperature. in the fridge up to 1 week. the casserole. Spread half of the cream on top. 3. CHOCOLATE MARSHMALLOW FROSTING: Repeat one more time ending up with a layer In large mixing bowl with a stand or hand- Eggnog Gingerbread Tiramisu of cream on top. Pipe the remaining whipped held mixer fitted with a whisk attachment, 9 INGREDIENTS AND 15 MINUTES OF PREP cream on top. Cover with plastic wrap and beat butter until creamy for about 1–2 min- TIME. let chill in the fridge overnight. Sprinkle with utes. Sift in powdered sugar and cocoa. Mix This Eggnog Gingerbread Tiramisu recipe is cocoa, chocolate sprinkles or gingerbread until combined and sugar is dissolved. Add the perfect Christmas treat. men cookie crumbs on top before serving. marshmallow creme and stir until smooth. Because I had enough Eggnog and Store leftovers in the fridge up to 2 days. Add salt to your taste. If the frosting is too Gingerbread Men Cookies leftovers and firm, stir in 1–2 tablespoons milk to lighten it because I love Tiramisu, I had the idea to let Hot Chocolate Cake up. Stir until creamy. them all come together in a heavenly dreamy 2 cup all-purpose flour (240g) 4. MARSHMALLOW FILLING: In medium creamy super delicious dessert for your holidays. 3 cup Dutch-processed cocoa (65g) mixing bowl with a stand or handheld mixer Tiramisu is always a great choice when it 1+1 cup granulated white sugar(300g) fitted with a whisk attachment, beat butter comes to satisfying your sweet cravings. You 1 Tbsp baking powder and powdered sugar until creamy for about AlsoTheCrumbsPlease.comSabine don’t need to turn on the oven, and there 1 tsp salt 1–2 minutes. Add marshmallow creme and Instagram: @alsothecrumbsplease is little to wash and dry afterward, you have 1 cup vegetable oil (120ml) stir until smooth.

68 69 [ where women cook | issue 8 ] Celebrating with Olimpia Davies

Photography by Artisan Food Photography

70 71 [ where women cook | issue 8 ] [ WhereWomenCook.com ] “There’ll be parties for hosting, Back then we always had white Christ- mas, it was so magical and we believed in Santa for very long time. My mum marshmallows for toasting and and gramma they were like food fairies, making all 12 Christmas dishes looking so effortless. Because in Poland we have caroling out in the snow.” the biggest celebration on the 24th De- — EDWARD POLA AND GEORGE WYLE grew up in Bogatynia, a small town cember and we are preparing 12 different in Poland, on a border with Germany dishes for Christmas Eve. My favourite are andI Czech Republic. My dad worked in a dumplings with wild mushrooms served coal mine as a welder and my mum in a in clear beetroot soup, dumplings with power station as an economist. They were sauerkraut stuffing, fried carp, pickled working very hard so most of the time herrings and of course a poppy seed cake. my grandmother was looking after me I always knew that one day I’m going to and my younger sister Monika. We loved prepare Christmas like this for my own spending time with her, she was the most family and I wouldn’t change a thing. caring and loving person that I ever meet Now I live in a small village in Wales and on top of this, she was the best cook situated just on a border with England. I ever know. The village is surrounded by picturesque My grandmother she was the first to landscape and life here is very slow and show me how to cook. I think I was 9 relaxed. I moved here from Poland in 2004 when I cooked my first dish and I remem- where I meet my husband and stayed ber like it was yesterday, very salty scram- since then. But now, having English man OLIMPIA DAVIES graduated as bled egg. She told me back then that the as a husband and daughter raised in two egg needs a pinch of salt and a dollop of cultures something changed, now I pre- a geologist but her real passion was butter, but for some reason I thought that pare two Christmases. The Polish Christ- always food and photography. While she said that I need to put a spun of salt. mas on the 24th December for us and our But discount that mistake, I was even Polish friends and the English Christmas she loved working in an environmental more hungry for knowledge about food. on the 25th for our family, and I love it. laboratory, she just loved food that bit She always called us to the kitchen, Now I feel like food fairy and this is the more and in 2011 she started writing and cooking with her was like the best most happy time of the year for all of us. part of the day. Weekends were always full I must say we are big foodies, me as a a culinary blog. In the process she of cooking, my mum loved to cook too, I cook and my husband Chris as an eater, discovered a genuine talent for food guess she got this from her mum. She has so food is one of the biggest parts of our this big, old notebook where she keeps all life. Chris is always the first one to taste styling and photography. Food is now her best recipes. I just love this notebook my new recipe, he is my biggest critic and her number one interest. Given her and one day I know she will pass to me supporter. He always says, “Olimpia, your eye for composition and colour com- and I will pass to my daughter when she food is better than my mums”, which is will be ready. for me the biggest compliment because bined with an exquisite attention to Growing as a child in Poland was just his mum is a very good cook. My daugh- detail, she was awarded the 2016 Pink the best thing, especially in winter time. ter, Klara who is 9, she loves to help too. I Lady Food Photographer of the Year When the snow lay from late November taught her how to do pancakes when she and a temperature was -20. I remember was 6 and now this is her signature dish Award in the Blogger Category. She our favourite thing after school was taking at home. My grandma, she told me that Pumpkin Dip with captures the natural beauty of food in a sled and going on a hill. It was so cold but food brings everybody together and that Roasted Vegetables we didn’t feel any cold, we were taking the the kitchen is a heart of the home. I told and Feta Cheese an extraordinary way, evoking feelings sled up the hill and slide down for hours. this to my daughter too, so she will always and emotions by using natural ingredi- After, at home my mum had for us the remember what is important and that we P. 74 ents and light. most delicious hot chocolate, she always can celebrate each day with simple food knew what we need, she still knows. but together with the family.

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All my life I wanted to be a good cook, Maybe I would like to add that I do cre- FOR VEGETABLES I wanted to provide for my family the best ate an art not only through photography 2 medium parsnips possible food for every day. I had this idea, and styling, but also, I paint backgrounds 2 medium carrots that we can have very tasty and delicious for other photographers and stylists and 2 small beetroot meal every day not only weekends or this gives me a lot of joy and make me feel 2 small sweet potatoes when we go to a restaurant. To be able that I’m a fulfilled Artist. 100 ml olive oil to do this I had to create simple but deli- 20 ml red wine vinegar cious recipes and to do this I had to fol- Pumpkin Latte 20 ml honey low the seasons and a taste of products. PICTURED ON PAGE 71. 2 tsp cumin seeds My inspiration starts from the moment 3 cup milk 2 garlic cloves, crushed I do shopping, when I see beautiful, ripe 1 1 cup pumpkin purée Salt and pepper to taste tomatoes I know that I’m going to make 1 tsp agave syrup Feta cheese for garnish delicious tomato sauce, rich in flavour, 1/8 tsp ground cinnamon sweet and at the same time perfectly sour. pinch ground ginger 1. Preheat the oven to 180°C Then I buy fresh basil and free-range eggs pinch ground nutmeg 2. Scrub and trim all vegetables. Cut parsnips to make pasta and I have the most deli- 1/3 cup espresso coffee and carrots lengthways into wedges. Cut cious meal, pasta with tomato sauce with beetroot and sweet potatoes into wedges. fresh basil. Now I need just to add this ex- Mix milk and pumpkin puree in small pan Arrange vegetables on a baking tray. tra flavour, parmesan, good olive oil and a and heat over medium-low heat, stirring 3. Mix oil, red wine vinegar, honey and cumin lot of pepper. Of course, a glass of red wine constantly with a whisk to avoid burning seeds. Add the crushed garlic and drizzle the is always a good idea too. to bottom of pan. When mixture starts to mixture over the vegetables. Season to taste. I really like to experiment in the kitch- simmer add spices. Whisk mixture until it Roast for 40 minutes or until tender. en. All my best recipes happened when I becomes frothy, put in a large glass and pour 4. Garnish with feta cheese. Serve with wasn’t sure what exactly I’m going to make. coffee on top. Pumpkin Dip. I love to play with colours so most of the time I pick food that is beautiful, natural Pumpkin Dip with Roasted Apple, Cinnamon Pancakes and full of flavour. I try not to overcompli- Vegetables and Feta Cheese 1 egg cate when I cook because I do believe that 3 Tbsp olive oil simple food is the best food and by just FOR PUMPKIN DIP 250 ml milk adding a little extra ingredient, I take the 500 g chopped pumpkin 1 medium apple—peeled, cored and dish into completely different level. 4 garlic cloves shredded I am most proud that I manage to use 2 x 400 g can chickpeas, drained 160 g plain flour my skills and love for food to become a 1Tbsp lemon juice 1 tsp baking powder food photographer and food stylist. I 3 Tbsp olive oil ½ tsp baking soda work full time, creating pictures of beau- 1 Tbsp water 1 tsp ground cinnamon tiful food of other people, they trust me Salt and pepper, to taste 1 tsp sugar with their recipes and for me, this is a Cooking spray for frying very big achievement. Preheat the oven to 180°C . I would tell my readers and my child: Roast pumpkin and garlic cloves for 30 1. Combine egg, oil, milk and apple in large do what you dream to do no matter what! min, until tender. Let cool slightly and then bowl. In separate bowl, sift together flour, I always dreamed to be an artist but when place into food processor with drained chick- baking powder, baking soda, cinnamon and I was a child everybody was saying that peas, lemon juice olive oil and water. Process sugar. Stir flour mixture into apple mixture artist is not a profession so I spend half of until smooth. Season with salt and pepper and mix until just combined. my life to get an education which will give serve with roasted vegetable and feta cheese. 2. Spray a frying pan with cooking spray. Use me a good job. It took me so many years Pumpkin dip can be prepared a day before. a 1/4 cup measuring cup to pour batter into to finally become an artist that now, every frying pan, cook about 2 minutes until bub- time I have a chance to talk to young peo- bles form on top of pancake. Use a spatula to ple I tell them to always follow their dream. flip the pancake and cook another 1–2 minutes on the other side. Set pancakes aside and repeat with remaining batter. Serve pancakes with favourite fruits and honey.

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Bruschetta with Caramelized Mix cream cheese and blue cheese together Pears, Blue Cheese and Walnuts in a small bowl. Set aside. Heat a large skillet 120 g cream cheese, softened over medium heat, melt butter. Place pears 50 g blue cheese, crumble into small into skillet and cook until softened and chunks browned on both sides. Spread the cheese 2 Tbsp butter mixture on each bruschetta, top with a piece 4 small pears, peeled, cored, and sliced of pear, sprinkle with toasted walnuts and in quarters drizzle with honey. Baguette, sliced and toasted Toasted walnuts, coarsely chopped Honey

"It’s the Most Wonderful Time of the Year" — EDWARD POLA AND GEORGE WYLE

ArtisanFoodPhotography.comOlimpia Instagram: @olimpia_davies

76 77 [ where women cook | issue 8 ] [ WhereWomenCook.com ] Celebrating with Rebekah Joy Polder Photography by Loran N. Polder and Giedre Barauskiene

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REBEKAH POLDER is a 24 year old writer and photographer. She lives with her family on their farm in the mountains of Virginia where she enjoys capturing farm life in a unique and beautiful way. Her Jersey cows are her favorite subject, but she also loves capturing moments with her family around a campfire on chilly spring nights. Rebekah and her family also handcraft a line of wooden kitchen utensils called Dreamware. When she isn’t out on the farm she also enjoys spending her evenings playing classical music on the piano.

rowing up, my family lived in a small lakeside community in Florida. I have 3 older sisters, Gan older brother, and several younger siblings. All together I have 12 brothers and sisters. We were rough and tumble kiddos and spent our summer months building forts in the thousands of acres of pine forests that surrounded our home. Though we only had a ¼ acre, we learned to farm as much as we could with what we had. We raised meat rab- casserole, and more. Christmas morning is always bits, planted in small raised beds, and had a large a bit different. We wake up and start opening stock- flock of laying hens. It was our dream to one day ings. We begin with the youngest, one at a time, raise dairy cows, plant large gardens, and live in a working up to the oldest. For many, many years, big farmhouse. the Christmas morning breakfast has consisted of Forever and always, cooking and baking have three cheese quiche, or waffles and sausage. Af- been a big part of my family. Not just at Christmas, ter all of the stockings are open (usually around but all the time. From a very early age, Mommy lunch time! haha), we all go into the kitchen and brought each of us into the kitchen and taught us make a more casual meal to enjoy throughout the how to cook and clean. I am so thankful for the em- day. Meatballs, hot wings, layered salad, macaroni phasis Mom and Dad put on cooking in our home, and cheese, veggie platter, lil smokies, rolls, and of because so many young people don’t even know course there’s all of the desserts to enjoy! the basics anymore. When Christmas rolls around, I would say I have always loved cooking—ever baking takes over our entire home! We spend not since I was very little. My Mommy instilled a love only days, but weeks making our favorite recipes of the kitchen in me when I was probably four or of biscotti, pies, cookies, and homemade candies five years old. For the past few years I’ve cooked for Christmas baskets gifted to our neighbors and the evening meal for my family. I love making friends. Christmas Eve is when we make a beautiful yummy dishes from scratch, biscuits being the spread of Christmas dinner to share together. Our all-time favorite of my family. We do live in the Christmas Eve dinner includes our favorite dish- South after all! I love to cook, but especially love es of squash and broccoli casserole, turkey, ham, to bake. Besides biscuits, I love making cinnamon cranberry sauce, gravy, potato rolls, layered salad, rolls and fresh wheat bread. Daddy’s amazing corn, and Mom’s sweet potato

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Berry Cake 1. Place dried berries in bowl and pour over SERVES 10 hot tea and orange juice. Cover and leave to PICTURED ON PAGE 79. soak for 4–5 hours or overnight. Family time, love of good home 2. Heat oven to 180C/160C fan/gas 4. 300 g dried cranberries (sultans or Grease cake tin with butter and sprinkle with cherries) semolina. cooked dishes, and farm life. 250 ml hot strong black tea 3. Beat together butter and sugar until 1 orange, juiced creamy. Then beat in egg, add flour, baking 1 tsp butter for greasing powder and salt. Carefully stir in the fruit 1 Tbsp semolina mixture. Spoon the dough into the tin. 60 g butter, soft 4. Bake for 1 hour or until a skewer inserted 100 g light brown sugar into the center comes out clean. Leave to 1 egg cool, then remove from tin. 230 g flour 5. Mix 4 tablespoons sugar powder with ½ tsp baking powder lemon juice and pour on cake, add fresh cran- ½ tsp salt berries, dust with the rest of sugar powder. 150 g fresh cranberries 5 Tbsp sugar powder Holiday Bird Christmas Turkey 1 Tbsp lemon juice SERVES 6–7

2 kg turkey 300 ml natural apple juice 1 Tbsp salt ½ tsp ground black pepper 4–5 apples, sliced 2–3 corn, sliced 2–3 Tbsp butter, melted

1. Put turkey in bowl and pour on apple juice. Rub juice into the meat and cavity. Cover meat and leave in the fridge overnight. 2. Place meat and juices into a tin and roast in oven 180C/160C fan/gas 4 for about 40–50 minutes. Cover with foil and roast 1 hour. 3. After: remove foil. Add sliced apples and corn, some of them into the cavity, 4. Pour butter over turkey and keep roasting about 40–50 minutes and from time to time, pour meat and fruit juices from the tin.

PoldersOldWorldMarket.comRebekah Instagram: @poldersowm

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Celebrating with Jennifer Kitchens

Photography by Ryann Ford

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hristmas has always been my favorite This farm is where everyone gathers time of the year. I remember the an- for holidays, weddings and other special Cticipation my brother and I always felt as events. This farm is a lively place and the we rode to the farm. The country was so home of my beloved animals. The cattle, different from the suburb where we grew Nubian goats, roosters, laying hens, ducks up. As soon as we arrived and opened the dogs and (cart-pulling) miniature ponies, car door, we could smell the wood-burn- all call the farm home. It takes some work ing stove. Grandpa and Grandma would to juggle farm chores with my other com- greet us with smiles and hugs. I recall mitments, but I value this life. Now, my the sparkling of the Christmas lights, the grandkids are the ones giggling with an- simple Christmas tree decorated with ticipation of what adventure will be next! glass ornaments, candy canes, fresh apples and tiny oranges grown on the farm. Bacon and Potato Frittata My grandma always tied the small fruit 10" heavy ovenproof skillet, cast iron onto the tree with string. It was as if, the 8 large eggs candles on the tree glowed with the joy 2 Tbsp chopped fresh basil, parsley, or of Christmas! tarragon My brother and I had ceramic Santa 3 Tbsp grated parmesan cheese Claus mugs that my grandmother would Salt and freshly ground black pepper fill with homemade hot cocoa. Now, my 8 slices bacon grandchildren drink cocoa from those 1 lb potatoes, peeled and cut into 1 inch mugs. As a child, I loved going to see my pieces grandparents. Grandpa could be found in 2 Tbsp olive oil, divided the barn, smokehouse or on the tractor. 1 small onion (or more to taste), chopped Grandma was always in the kitchen. 2 garlic cloves (or more to taste), She always let my brother and I help chopped her with the chores. Whether it was 2 to 3 cup spinach or arugula, coarsely skimming the milk, making homemade chopped bread, baking cookies, canning or making 1 cup roasted peppers or to taste the evening meal, there was always work 3 oz sliced Provolone cheese (5 to 6 slices) to be done. It never felt like work to us, JENNIFER AND BRUCE KITCHENS were high- though. We talked and laughed during Preheat broiler school sweethearts, married soon after graduating. those moments and I long for that time 1. Whisk together eggs, basil, parmesan, 1/4 again. Some of the family traditions we teaspoon salt and 1/4 teaspoon pepper in a peppers, and remaining tablespoon oil into Together they worked and raised their family near Austin, created for my children included having large bowl. onion mixture, spreading evenly. Texas. They have regular visits from their six adult daughters, a Christmas tree in every room of the 2. Cook bacon in a skillet over medium heat, 7. Pour egg mixture evenly over vegetables three grandchildren and many extended family members. house. When the girls were young, each until crisp. Transfer bacon with a slotted and cook over medium-high heat, lifting up one would get a themed Christmas tree spoon to a large bowl then pour off all but cooked egg around edges with a heat proof In 2009, as Bruce prepared to retire form his career as a that reflected their interest or favorite 2 tablespoons fat. rubber spatula to let uncooked egg flow firefighter, they sold their home and moved to the family things. I always created many of the orna- 3. Add potatoes and 1/4 teaspoon each of salt underneath 2 to 3 minutes. ments and taught the girls how to fashion and pepper to skillet, sauté over medium 8. Reduce heat to medium and cook, cov- farm so they now live in Walhalla, Texas. It is a tiny farming some of their own beautiful decorations. heat until golden. Cover skillet and continue ered, until it appears mostly set, with a moist community located in Fayette County near the outskirts of We are constantly creating new mem- to cook over medium-low heat, stirring a few top and center, 3 to 5 minutes more. Round Top. German immigrants settled this community in ories as we build on the old traditions. times, until potatoes are tender. 9. Remove lid, broil frittata 5 to 7 inches During the Christmas season, our house 4. Transfer potatoes into the bowl with bacon. from heat until set, but not browned 1 to 1840. In German, Walhalla means “a little piece of heaven”. overflows with people and food. We always 5. Add 1 teaspoon oil to skillet and sauté 2 minutes, then top with an even layer of With the rolling hills and vine-covered trees, it absolutely have over twenty people jam-packed into onions and garlic over medium-high heat cheese and continue to broil until browned feels just like a little piece of heaven. this little 1100 square foot home! It does until pale golden, about 4 minutes, then add and bubbling, 1 to 3 minutes (watch care- not feel crowded to us, just full of fun! spinach and sauté until just wilted. fully). Cut and serve wedges directly from 6. Gently add potatoes and bacon, roasted the skillet.

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Christmas Stollen “ I love seeing their eyes light up and DOUGH 2 (or 3) packets granulated yeast it is as if nothing else in the world 1 cup warm water 1 cup sugar matters in those moments.” 1 tsp salt 1 cup butter or oleo 2 eggs 1. Dissolve yeast in warm water, set aside. In 1 cup lukewarm milk separate bowl, cream sugar, salt and butter. 4 1 cup sifted flour (you may not need to Add eggs & milk, beating well. use all this flour, it may take less) 2. Blend in 1 cup of flour and let stand for a few minutes. FRUIT 3. Stir in dissolved yeast and water mixture. 3 cup mixed candied fruits, cherries, Beat in remaining flour and turn out onto a coconut, pecans & raisins lightly floured board. Cover dough with a Cinnamon clean dish towel and let set for 10 minutes, then remove towel and knead the dough until TOPPING it is light and smooth. (Butter your hands if 2 Tbsp melted butter necessary to keep dough from sticking). Baker’s Special Sugar, super fine 4. Place dough in large well-buttered bowl Confectioners’ sugar or non-melting and cover with towel. Allow dough to rise white sugar until doubled in bulk, approximately 1 1 hours. Punch dough down and let rise again until almost double in bulk, 30 to 40 minutes. Remove dough from bowl and divide in half. Heat oven to 375 degrees. 5. Roll each half of the dough into 15 x 9 inches on slightly floured board. Spread with filling of mixed candied fruits, cherries, coconut, pecans & raisins, and a little cinnamon. Pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edges down, shape into ring on greased cookie sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side. Let rise until doubled. 6. Bake until golden brown. If it browns too quickly, cover with aluminum foil. 7. Brush with melted butter. After 5 minutes, dust with Baker’s Special (superfine) sugar and/or confectioners’ or non-melting sugar. If desired, decorate with nuts and candied cherries while still warm.

Instagram:Jennifer @jennycake_3

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Celebrating with Alyson Justine Dorr

Photography by Jeremiah and Rachel Photography

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ALYSON DORR lives on a small multi-generational family farm nestled in the beautiful mountains of Montana’s Under the stars of the Big Sky and in the Flathead Valley. Alongside her husband and siblings, she is working to preserve the heritage, values, and lifestyle of shadow of our mountain, we make our Gingerbread & Peppermint her childhood for the next generation of farm kids. way around the perimeter of the farm, Whoopie Pies he farm is a family affair. There are four genera- by the woods to Grandma’s house P.94 T tions of us living on the land. My siblings and their spouses and kids live and work here too. We all help where she has cups of hot chocolate fix fences and work cows—albeit we would be lost without my dad, the real farmer and boss man. It is and bowls of warm soup made, a wonderful, beautiful, and full life where my children play in the same places I did at their age: exploring the and where come Christmas Eve wild woods, swimming in the pond and catching frogs with their cousins who live just across the field. They Food is full circle for us. We start with seeds. We we will feast on a roast, read The enjoy an idyllic childhood and enormous freedom, al- start in the pasture. Growing good food takes patience though it comes with responsibility and hard work. So, and grit. It takes time. It requires hope and prayer. Even Christmas Story and remember whether it is in the kitchen cooking, feeding animals, as a child I understood the weather could make or driving the hay wagon, or collecting eggs—my girls are break our crop. The little lamb curled up in the box by once again the abundant also learning to pull their weight and contribute as the wood stove needed a miracle. And I also under- part of our family. And while farming is often a struggle stood that eventually the colorful plants and the live- miracle of hope. with daily challenges, there are many rewards. None stock in the pasture would make their way to the table, less important than the ability to grow one’s own, sacrificing their lives to nourish mine. And so thanking high-quality food.

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God for the meal had more than ritual sig- Christmas Buckeyes 1 tsp baking soda nificance. There was no pretty package or As a little girl I loved helping my grandma ¼ tsp ground nutmeg brightly lit grocery store to disconnect me roll out hundreds of these sweet candies ¼ tsp sea salt from the source, and for that I am truly in preparation for Christmas. I’ve modified 3 cup + 1 cup unsalted butter, softened thankful. So when, as a child, I helped her recipe slightly, but it retains the same ¾ cup brown sugar wrap the meat for the freezer, weeded delicious, creamy chocolate-peanut butter ½ cup molasses the peppermint, milked the goats, or dug flavor. This recipe makes a lot—about 200 1 extra large egg potatoes—food and food production candies, but is simple to cut in half. ¼ cup organic sugar (for rolling balls of became part of who I am in the same dough in) manner that going to church on Sunday 2 lbs creamy peanut butter (switch it up held its sway: it is both my heritage and with almond butter) FILLING something I’ve made my own. I don’t take 3 lbs powdered sugar (about 12 cups) 1 jar (7 oz) marshmallow cream it for granted that I live in a place that can 1 lb unsalted butter, softened 4 oz cream cheese, softened feed my family and yours as well. It is a 12 oz dark chocolate melting wafers ½ cup powdered sugar responsibility and an honor. 6 oz semi-sweet chocolate chips ½ tsp Pure, 100% PepperMint oil (or The kitchen is at the heart of my 2 Tbsp unsweetened cocoa powder food-safe peppermint oil of choice) home. It is where we gather together as a family—to find comfort, nourishment Combine ingredients in the bowl of a EDGING and togetherness. It is where we dream stand mixer and roll into small balls. Chill 1 cup crushed peppermint candies or and discuss. It is where you will find our for 15 min. In a double-boiler on low, melt candy canes family story. Both girls have helped in the together: chocolate wafers, chocolate chips kitchen since they were big enough to sit and cocoa powder. Remove from heat. Put 1. Mix flour, ginger, cinnamon, baking soda, on the counter with a wooden spoon in a toothpick in each chilled ball and dip into nutmeg and salt in a medium bowl, set aside. hand. Now, at 9 and 11 they are totally melted chocolate so ¾ of ball is covered. Beat ¾ cup of butter and brown sugar in a capable of whipping together a full meal Twist slightly to drip excess chocolate and large bowl with a stand mixer on medium that extends far beyond a peanut butter place on parchment or wax paper to set. speed until light. Add molasses and egg, and sandwich or boxed something or other. whip it up baby! Reduce speed. Gradually Cooking is mostly about confidence, a Gingerbread & Peppermint beat in flour mixture until well mixed. Press virtue I’ve worked hard to instill in my Whoopie Pies dough into a thick disk and wrap in plastic. young girls, and one I would say is most This recipe is my daughters’ favorite holi- Refrigerate 4 hours or overnight. easily acquired while the apron strings day treat. They love to bake and assemble 2. Shape chilled dough into 1-inch balls (or drag the floor and you are eye level with the cookies with me, and insist the eater smaller if desired). Roll in sugar. Place 2 inches a feeder hog. Around here we hold to my exclaims “whoopie” in praise. apart on parchment lined baking sheet. Pop’s saying, “Make yourself useful as well For the best flavor, avoid peppermint 3. Bake at 350 degrees for 8 to 10 minutes as ornamental”—encouraging the kids to extract and use real, food grade oil instead. or until edges of cookies start to brown. join in, to take a risk. Participation leads Be careful though—essential oil will be stron- Remove to wire racks and cool completely. to a sense of belonging. It was really my ger than imitation flavors so don’t over do 4. Mix marshmallow cream, 1/4 cup butter, grandmother who taught me to cook. At it. We love to use our farm-grown, Montana and cream cheese until well blended. Add 90, she remains the master, gently passing peppermint oil as it really does add the fresh in powdered sugar until filling holds shape. on her craft to her great-granddaughters. taste we are looking for—our oil is available in Add PepperMint oil, adjusting amount as They are learning to cook as I did; often limited quantities at www.montanaredbarn. desired for flavor, and mix well. Add about leaving behind the recipe card and add- com. This recipe is easy to modify for you 1 tablespoon of filling on flat side of one ing by taste and interest, experimenting wheat-eaters too simply replace flour with cookie, pressing a second cookie on top as they go. regular and use a large egg. gently. Roll edge of cookie in chopped candy and repeat. Cheerfully exclaim “whoopie”. COOKIE Makes about 2.5 dozen. 3 cup gluten-free flour blend (I use Alyson Namaste) Make it your own—roll cookies in mini choc- FarmKidCo.com 2 tsp ground ginger olate chips or crushed nuts for a fun twist. Instagram: @theredbarn_mt 1 tsp ground cinnamon

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Celebrating with Megan Shaw

96 97 by Emma Livingston Photography [ where women cook | issue 8 ] [ WhereWomenCook.com ]

MEGAN SHAW lives in Guatemala City with urrently, I live in Guatemala City, Guatemala with my hus- Horchata her husband Jeff and their children, three girls and band and children but I grew up in Spokane, Washington 1 1 cup rice Cwhere I was raised by my wonderful mother. Because of her, 1 can (14oz.) sweetened condensed milk a new baby boy. Megan was born and raised in I have always known the importance of hard work and giving (reduce by half for a mildly sweet drink) Spokane, Washington as an only child to a fantas- back. I married my high school sweetheart and we have four 1 cup whole milk spectacular little children. Our oldest daughter Gianna is 11, 2 cinnamon sticks tic woman, who raised her to work hard, love end- then Audrey who is 7, Charley is 4 and our little boy Julian is 7 5 cup hot water lessly, and cook from the heart. Megan’s mother months old. My husband and I worked incredibly hard, with the 1 tsp ground cinnamon (add to taste) always had a love for food and cooking with an help of our families, to put him through school with our little family always as our main focus. We are now traveling with our 1. In mixing bowl, add rice, sweetened con- amazing ability to make meals that would impress children, showing them the world and opportunities you can densed milk, whole milk, and cinnamon sticks. even the greatest of food critics. Megan remem- achieve with passion, conviction and love. 2. Pour hot water into mixture and stir until Cooking has always been a big part of my life. My mother is the sweetened condensed milk dissolves. bers as a I child cooking her own creations in the a phenomenal cook and hostess with incredible attention to kitchen with her Mother’s encouragement, allow- detail. I watched her as a child and now as an adult, I try to ing Megan to create whatever her little mind imag- mimic her ability to create fantastic meals. I definitely learned from her, and her passion for food. ined to be delicious. Although nine times out of Cooking plays a huge role in my life now, with a family of six ten it was a fail in the tasty department, her mother I am in the kitchen a lot! I really try to make everything myself, encouraged her none-the-less. Megan has passed steering clear of processed foods. I absolutely love cooking with my children. We cook at least one meal together a day and we the love for being in the kitchen down to her own have always had a garden where the kids would plant, then pick children, who all love to help stir, crack eggs and their own fruits and veggies. I believe it is incredibly important for children to know the beauty of having a garden and that create food masterpieces. There is nowhere in the your hard work really pays off. Right now, we have a teeny tiny world she’d rather be than in her kitchen with her herb newly planted in a jar on the kitchen window-sill. The kids littles blaring music on Alexa, singing, dancing and water it every day and my middle daughter sings it a song to help it grow. cooking together. Food should be fun. The kitchen is our gathering place, the kids and I are always in the kitchen talking, cooking, playing music and dancing together. It’s where we go to unwind, play and bond. I have really been inspired by different foods with our travels. I try to delve into the foods and ingredients where we are living to 3. Allow mixture to come to room tem- fully take in and learn everything about the culture. The spices, perature. Cover bowl with plastic wrap and leaves and general ways of cooking are fascinating to me. Of refrigerate the mixture for a minimum of 2 course, the world-wide web is really a mom’s best friend when hours. Refrigerate up 12 hours for a more in need for some delicious new ideas. concentrated flavor. For me, the greatest accomplishment of all time is to have 4. Uncover mixture. Remove cinnamon all six of us, sitting and eating a meal together that we all love, sticks, discard. ending with empty plates and full bellies. 5. Strain mix- I want everyone to know that I believe in the importance of ture to separate family in the kitchen and that cooking with your little ones is the rice. Reserve truly a gift, not only for them but absolutely for yourself. Even liquid. if you can’t travel, learn about the amazing variety of foods and 6. Add rice and 1 1 cups of cooking from all around the world. It’s incredible to create dish- strained liquid to blender. Blend es from all different cultures. When we do this, we love to play for 3 minutes until rice is liquefied. the music from that culture while we cook, it just teleports you 7. Strain blended rice back into the right to a sweet little kitchen in Italy, or a rainy quaint kitchen in reserved liquid. Blend the Horchata mixture England, or even a tropical cocina in Guatemala. again if the mixture is gritty. 8. Serve over ice with a sprinkle of cinnamon.

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I have always followed most traditional holiday festivities but two years ago, my husband and I made the life altering decision to lay roots for a five-year commitment in Guatemala City… maybe dedicating the time wholly to learning and celebrating new cultural traditions and festivities, exploration and family bonding. And we learn every day, tritely but truly, that less really can be more. As our daily life and holidays are enriched by life abroad, my family embraces new traditions and ways to celebrate.

Lentil and Vegetable Soup with Bacon 3 slices bacon, finely chopped 1 Tbsp olive oil 1 large yellow onion, finely chopped 1 stalk celery, finely chopped 2 medium carrots, diced 3 cloves garlic, chopped 1 (14.5 oz) can diced tomatoes 6 cup chicken broth, best quality such as Swanson 1 cup lentils, common brown or green 1 tsp dried thyme 2 bay leaves 1 tsp salt 1 tsp ground black pepper OPTIONAL: A few tablespoons chopped fresh parsley, for garnish

Fry bacon in large pot over medium heat, stirring frequently, until fat is rendered and bacon is crisp, 4 to 5 minutes. Add olive oil, onions, celery, carrots, garlic and cook, stirring occasionally, until onions are soft and translucent, about 5 minutes. Do not brown; reduce heat if necessary. Add tomatoes (with their juices), broth, lentils, thyme, bay leaves, salt and pepper and bring to boil. Cover partially, reduce heat to low, and simmer until lentils are tender, 45 to 50 minutes. Remove bay leaves and discard. Use an immersion blender to purée soup until broth is slightly thickened, or to desired consistency. Garnish with fresh chopped parsley if desired and serve.

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Mince Pies 2. In a sauce pan combine apple, sultanas, sugar, currants, raisins, and butter. Cook MIXED SPICE over low heat and stir gently until butter has 1 tsp ground cinnamon melted. Stir in chopped almonds, orange 1 tsp ground cloves zest, 1 teaspoon of mixed spice, and cinna- 1 tsp ground ginger mon. Bring mixture to a simmer and cook, 1 tsp ground nutmeg stirring occasionally, 5 to 10 minutes. 1 tsp ground allspice 3. Remove from heat and set mincemeat aside to cool down for 30 minutes. Stir in MINCEMEAT brandy. 1 large green apple, peeled and 4. Prepare pie crust of choice. Preheat oven finely chopped to 400 degrees F. Line 12 hole muffin tins 1 1 cup sultana raisins by pressing small walnut sized balls of crust 1 1/8 cup white sugar into each hole. 1 cup dried currants 5. Spoon mincemeat into 12 pies. 1 cup raisins 6. Take slightly smaller balls of pastry than 1 cup butter before and pat them flat between your hands 1 cup chopped almonds to make round lids, big enough to cover pies. 1 1 Tbsp grated orange zest 7. Top pies with lids, pressing edges gently 1 tsp ground cinnamon together to seal—you don’t need to seal 1 cup brandy them with milk or egg as they will stick on 1 cup powdered sugar—reserved their own. for dusting 8. Beat 1 small egg and brush the tops of the Pie Crust Recipe of Choice pies. 9. Bake for 20 minutes until golden. 1. Combine cinnamon, cloves, ginger, nutmeg, 10. Leave to cool in tins for 5 minutes, then and allspice in bowl. Reserve in separate bowl remove to wire rack. To serve, lightly dust 1 heaped teaspoon for the mincemeat. with powdered sugar.

Let there be peace on Earth and let it begin with me.

Instagram:Megan @meganluckyshaw

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Celebrating with Terri Shanahan TERRI is a colorful collector and creator living in Camas, Washington. Always PHOTO BY SABINE VENIER seeking out the simple and bright, she has incorporated her many passions into a daily blog and vintage business. Compiling and capturing color, often with a white backdrop, is the fresh way she designs… “create everyday” has been her lifelong goal and she shows that in the way she lives her life. SHE posed the question, “What words would you use to describe me…?” to her daughters, mom and sisters to help her to create this introduction. Their responses are below: blogger • vintage dealer • lover of primary modernism • artistic maven colorful creator • gg extraordinaire • seamstress • collector interior decorator • angel • party planner • inspirational • bright passionate • kind • loving

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Sugar Cookies 1 cup softened salted butter y Dutch colonial revival home In my life now…regarding food, the role 1 (8 oz) package cream cheese is located in downtown Cam- in which I feel most comfortable is help- 1 egg as,M Washington. Five years ago, we pur- ing to prep the things that my husband 1 cup sugar chased this historic home built by the will then turn into delicious meals. I love 2 ½ cup flour Camas Paper Mill in 1923 for their man- that he loves to cook!! I do occasionally 1 egg yolk agers. We restored and refreshed it…it is love to bake and have a few things that I ½ tsp vanilla such a joy and honor to live here. make that are family favorites… one is my I grew up in a family of seven…one of sugar cookies, but what I love the most is 1. Preheat oven to 350 degrees. five kids. Family was, and remains to be, the process of creating a colorful presen- 2. Cream butter, cream cheese, and egg. everything to me. A hard-working, joyful tation of food … my gifts are in taking food 3. Mix sugar into the creamed mixture. Add flour, family was the cornerstone of my up- and creating an environment of fun, color egg yolk, vanilla and mix together. bringing. Always being the one to be my and love in which to celebrate and enjoy. 4. Chill cookie dough in refrigerator for about own person was accepted and encour- This year for Christmas, I used many an hour. aged by my parents. Now with a family colorful pom poms to decorate with… 5. Roll out dough (on a floured surface) very thin, of my own…three children, a daughter- then I discovered The Round NYC!! In- using extra flour as needed. in-law, two sons-in-law and six grand- spired by their baked goods, I made many 6. Cut cookies out with desired cookie cutter children, I am so thankful!! We spend a simple colorful round shaped cookies shape and place on an ungreased baking sheet. lot of time together! There is even more that looked a lot like the many pom poms Bake until edges of cookies turn slightly brown… to celebrate!! I had made. They turned out amazing!! about 7 minutes. Cool and top with colorful My mom is an excellent cook…as was I realized very early on that I had a Cream Cheese frosting. my grandma when she was alive. With a passion for parties and planning them… large family and meager means, creativity creating things out of everyday materials Cream Cheese Frosting was key in providing a well-rounded meal such as paper, yarn and paint in order to 1 stick butter for all of us. Food was at the forefront of design a memorable celebration. Most of 1 (8 oz) package cream cheese all our celebrations and gatherings…and our family parties and holidays are spent 4 cup confectioners’ sugar I can still smell, and almost taste, my in our home. I love that everyone can be 2 tsp vanilla extract grandma’s cinnamon rolls that she made together to celebrate!! We always have de- Food color pastes on many occasions…oozing of butter… licious things to eat that I love to present dripping with frosting. in a creative way. 1. Mix butter, cream cheese, sugar and vanilla in I celebrate every day…celebrate in any medium sized bowl using hand mixer. Add more way I can…things large and small… sugar if necessary to reach the desired consistency, For years my mom and I have spent a or add a tablespoon of milk to thin, if necessary. day baking cookies together. When avail- 2. Separate frosting into as many small bowls as able, my sister, cousin, daughters and colors of paste desired. grandchildren occasionally join us too. It 3. Add 1/4 teaspoon of single color paste to each is such a special day spent recreating reci- bowl. Mix until color is well-blended. Add more pes (some that my grandma used to make), color paste if necessary for darker color. reminiscing and planning last minute Christmas details…but mainly just being Rainbow Cake together making something yummy and 12 large egg whites special for all of those we love. 1 tsp salt 1 1 cup caster sugar (300g) Gel or paste food coloring: violet, indigo blue, blue, green, yellow, orange, red 28 Tbsp almond flour (224g) 7 Tbsp flour (63g)

RAINBOW FROSTING 2 cup butter (452g) 5 cup powdered sugar, sifted (600g) 7 oz marshmallow cream (200g)

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1 tsp salt Gel or paste food coloring: violet, indigo blue, blue, green, yellow, orange, red ASSEMBLE THE CAKE Place a closed 9� springform ring on a cake OPTIONAL: Meringue for decoration board or cake stand. Place violet meringue (or replace with whipping cream, cake layer in the middle of the ring. Spread a marshmallows, or sprinkles) bit of frosting underneath the cake layer so that 4 large egg whites it doesn’t move around while frosting. Spread 2 cup caster sugar (400g) violet frosting on top of cake layer until the 1 cup cold water (60ml) edges of the springform ring that is the bottom is evenly covered. Watch out that you RAINBOW CAKE don’t color the inside of the ring higher than 1. Preheat oven to 320°F (160°C). the violet layer ends if you want to have straight 2. With a pencil, draw seven 8"(20,3cm) cir- lines on the sides. The accuracy of your work cles on parchment paper. Then flip over the affects the shape of the lines on the sides of parchment paper and place on baking sheets. your Rainbow Cake. Repeat with indigo blue, 3. In large mixing bowl with handheld or stand blue, green, yellow, orange, and finish with mixer fitted with a whisk attachment, whisk red on top. Spread remaining sky blue on top egg whites and salt on medium-high speed evenly. Chill for 4 hours or overnight. until soft peaks form. Add sugar and whisk until glossy and stiff peaks form. Separate into OPTIONAL: MAKE THE MERINGUE 7 bowls equally. Color with violet, indigo blue, 1. Fill a large saucepan 1 full with water and blue, green, yellow, orange, and red. Use as bring to a simmer over medium-low heat. In much gel or paste food coloring as your pref- a heatproof bowl, whisk together egg whites, erence. Stir on medium-high speed just until sugar, and water to combine. combined and evenly colored. 2. Place bowl oblique over saucepan so that 4. With wooden spoon, carefully fold into the hot steam can escape around the sides of each color 4 tablespoons of almond flour and the mixing bowl. The bowl should not touch 1 tablespoon of flour. Equally spread meringue the simmering water. into the drawn circles to the outer lines. Make 3. With a handheld mixer fitted with a whisk “ Think, travel, celebrate, sure that they are almost the same in size and attachment, beat egg white mixture for 10 thickness. Bake one layer at a time for 17–20 minutes or until shiny, glossy, and stiff peaks minutes until dry and not too browned (very form. Make sure the meringue doesn’t get charm, decorate, dress, and lightly browned is ok). Remove from oven too hot, or the egg whites will cook through, when dry to touch. Immediately flip over the and the meringue will be lumpy. —KATE SPADE parchment paper and remove paper. Let cool 4. Remove from saucepan in-between live colorfully” to room temperature. to cool down a bit, if necessary. Note: the meringue will be lumpy in structure when RAINBOW FROSTING cooked too hot, It also will smell and taste 1. Mix butter with a handheld or stand mixer fit- like cooked eggs whites instead of like a ted with a whisk attachment on medium-high meringue. Remove from heat and mix until speed until creamy for about 2 minutes. cooled for about 5 minutes. 2. Add about 1 + 1 –2 cups powdered sugar 5. Remove cake from the fridge. Run an icing OPTION: at this time and mix on low speed until com- spatula around the sides (push outwards Decorate Rainbow Cake with bined. Add marshmallow cream and salt and against the ring while moving), open the whipping cream, marshmal- EverydayPlaid.comTerri mix to combine. springform ring and remove it. If necessary, lows, or sprinkles on top instead Instagram: @everydayplaid 3. Separate buttercream into 8 bowls. Color level buttercream on the sides with spatula of meringue. Store leftovers up with violet, indigo blue, blue, green, yellow, by placing it on one side of the cake uprightly to 3 days in the fridge. Sugar Cookies orange, and red in the same tone as your and spin around the cake without pushing too meringue layers. Add white coloring to lighten much against the cake. Pipe meringue with a P.107 up the colors if needed. Color the 8th bowl piping bag fitted with a round tip on top of with blue and white to create a sky-blue tone the cake. Go back and forth with the tip while for the top of cake. piping to create an irregular cloud shape.

108 109 [ WhereWomenCook.com ] TRAVELING CAMI BRADLEY COMPANIONS LIFE is meant for I love people. It’s the people that make images great and great images are what help us tell the RYANN FORD most compelling stories. The stories are the Ryann Ford is an Austin-based architectural heart of those people...who they are, how they and interiors photographer who shoots work and what it took for them to get there. I regularly for clients such as Traditional strive to capture images that show the world Home, Southern Living and Texas Monthly. the incredible people I come in contact with. Ryann is also the author of The Last Stop: SPECTACULAR I am a PNW girl from Spokane, Washington Vanishing Rest Stops of the American Road- who loves my husband, family and my crazy side, a best-selling photography book docu- animals. I use my camera to explore the world menting the design and loss of rest stops one place, person and picture at a time. across the U.S. When she’s not behind a Website: CamiBradleyPhotography.com, camera, Ryann can be found road-trip- ADVENTURES… TheSweeplings.com ping with her husband, Nick, or running Instagram: @CamiBradleyPhotography, their antique shop, Townsend Provisions, in @CamiBradley, @TheSweeplings Round Top, Texas. Cami’s photography: Celeste Shaw, Website: RyannFord.com St Clair, Floyd, Garcia, Davenport, Megan Instagram: @Ryann_Ford Shaw headshot Ryann’s photography: Kitchens

JEREMIAH AND RACHEL PHOTOGRAPHY EMMA LIVINGSTON Jeremiah and Rachel are a husband and wife Emma is a British Argentine artist photog- photography duo, residing in beautiful north- rapher based in Buenos Aires, Argentina. west Montana. Every story they photograph Nature in its many forms is the protagonist is part of a shared vision, and they couldn’t in her work: from the landscapes of the high imagine it any other way. They love using pre-Andean plains, to portraits of single film, both medium format and 35mm. This trees on the sidewalks and the surface of brings magic and life to their work, helping the oceans and rivers she visits. Photog- craft intimate and timeless images for every raphy is a means for Emma to pay homage story. Believing that moments, people, and to the natural world: she is concerned about their stories matter, photography is a way they its vulnerability and yet weaved within her hope to leave the world a little brighter in love. work are the ideas of its resilience, philos- Second only to photography, the couple is ophy and wisdom. inspired by travel and far off adventures, Email: [email protected] always with a camera in hand. Instagram: @emmalivingphoto Website: JeremiahAndRachel.com Emma’s photography: Megan Shaw Instagram: @jeremiahandrachel Jeremiah and Rachel’s photography: Dorr, Roach & Pleasant Let me begin by saying THANK YOU for your loyal support of the magazines and the women featured on our pages. LORAN N. POLDER Loran Polder lives in the mountains of Virginia with her family. She is a photogra- We care most about you who have supported us along the way. pher and writer for her family’s business, Old World Kitchen. She is also a watercolor artist We will continue to inspire you with the stories and stunning imagery and enjoys painting whimsical forests with of the women we know and are yet to meet. giant mushrooms, adorable bunnies, and furry bear cubs. When she isn’t painting or creating for Old World Kitchen, Loran can WON’T YOU JOIN US ON THIS JOURNEY? be found capturing golden, sunlit moments in the woods or along a small pathway on the farm. Website: PoldersOldWorldMarket.com TO SUBSCRIBE, please contact Customer Service at Loran’s photography: Polder [email protected] or visit www.WhereWomenCreate.com. 111 “Guaranteed to be good enough to wear” —WALT WORTHY WhereWomenCook.com