If you haven’t been in the new store in the last month you would not have seen our big Spring roll-out of books from Assouline and Rizzoli. We are always conscious of our clients needs, and their lifestyle, which leads to our new small home goods and furniture sections of the store. We agree with Hollister Hovey’s perspective on creating a lifestyle in your home that is a true reflection of who you are and where you come from. “Truly modern thinking takes past into consideration”. To learn more you need to check out this book!
Have some last-minute guests attending your Thanksgiving celebrations this Thursday? We have some last-minute menu items to solve that problem! We put together a list of our staff’s all-time favorites from home with some of our very own designer’s favorite dishes published in ASSOULINE’S American Fashion Cookbook. We made sure they are quick and easy to make so that you can spend more time with the ones you love and less time fussing in the kitchen.
Have a safe and happy holiday everyone!
Love, the A.K. Rikk’s team
Blair and Denise’s Sweet Potato Soup
2 tab olive oil I med onion chopped Kosher salt and pepper 2 pounds medium sweet potatoes peeled and cut into 1/2 inch pieces 1 apple chopped and peeled 2 cups chicken broth Pinch of nutmeg
Heat oil in lg. saucepan over medium heat add onion pepper kosher salt about 6 minutes. Add sweet potatoes , chopped apple, nutmeg, and 1 1/2 cups water in a saucepan, bring to a boil, reduce heat, and simmer uncovered until potatoes are tender,12-14 minutes. Transfer the mixture to a blender and puree till smooth.
Serve with blue cheese walnuts and crackers optional
Calaloo Soup by John Varvatos from the American Fashion Cookbook
1 bunch calaloo 1 cup chicaken broth 1 small onion, chopped 2 cloves garlic, chopped salt and pepper to taste chili powder, if you like it spicy
Wash and chop calaloo leaves. Add calaloo, onion and garlic to a pot with 1 cup fo water. Bring to a boil and cook until calaloo is soft, about 10 minutes, Remove from heat and cool. Blend until smooth in blender of food processor. Put mixture back in pot with chicken broth and simmer for another 10 minutes. Salt and pepper to taste.
Clapp Cocktail hour : Kendra’s Drinks *note: one fluid ounce equals two tablespoons
THE GOLD RUSH MARTINI:
1.5 oz of Domaine De Canton 1 oz Bourbon .5 Fresh Lemon Juice
Pour all ingredients into a mixing glass. Shake vigoursly and strain into a martini glass.
GIN GIN MULE:
3/4 oz lime juice 1 oz simple syrup (or 1 teaspoon of superfine granulated sugar) 8 to 10 mint leaves, chopped 2 oz ginger beer 1 1/2 oz gin
Muddle the lime juice, simple syrup, and mint leaves together in the bottom of a mixing glass. Add ginger beer and gin. Shake well. Pour into a collins glass filled with ice and top with additional ginger beer and a sprig of mint.
Matt Sovas Brussels Sprouts Au gratin
2 pint brussels sprouts 3TBS butter 3 TBS flour 2 cups milk Salt and Pepper to taste 5 ounces Gruyeure
Preheat 400 Start by boiling water w/ salt Add the brussels sprouts and cook for 7 min Take out and drop into ice bath
Sauce: Melt butter and flour over medium heat cook stirring until smooth – about 1 min. Slowly whisk milk in until think and creamy. Season sauce with salt and pepper. Half the brussels sprouts through the core and place an even layer in a 2 quart baking dish. Pour sauce over and sprinkle with cheese.Bake for 10-15 min until top is golden Brown. BOOM.
Andrea Horn’s proscuitto and goat cheese wrapped asparagus
1-2 bushels of asparagus (depending on amount served) thinly sliced proscuitto matching number of spears 1 package of soft Goat cheese 1 TBS Olive Oil Salt and pepper to taste
Wash asparagus and snap off the hard ends. Wrap each asparagus spear in a strip of prosciutto lined with a bit of goat cheese(will cause it to stick), arrange on a baking sheet and drizzle with olive oil. Sprinkle with a little black pepper and roast for 6 to 7 minutes, until tender.
Rebecca Taylor’s Pavlova from the American Fashion Cookbook Ingredients 1 3/4 cups super fine sugar 6-7 egg whites 1 tsp white vinegar or lemon juice 5 tsps corn flour 2 tsps vanilla essence
Place the egg whites and sugar in a stainless steel Bown over double boiler. Whisk the whites and sugar together until it reaches a temp of 100 degrees. Remove it from the double boiler and continue beating it until it is completely cold. When the mixture is cold, fold in the sifted corn flour and the vinegar. Add the vanilla to taste. Place a large, deep bottomless cake ring onto a baking sheet lined with parchment paper or a silicon mat, spoon in the mix and level it off with a palette knife. Run a knife around the inside of the cake ring to remove it and tidy the edges with a palette knife. Cook in a warn oven just until the Pavlov starts to crack with little or no color. remove form the oven and allow to cool. Serve with whipped cream and fresh fruits.
Emily Hughes’ after-dinner drinks
Homemade Baileys Irish Cream 1 cup light cream 1 (14 oz.) can sweetened condensed milk 1 2/3 cup Irish Whiskey 1 teaspoon instant coffee 2 tablespoons chocolate syrup 1 teaspoon vanilla extract 1 teaspoon almond extract Combine all ingredients in a blender and blend at high speed for 30 seconds. Place in a tightly sealed bottle and refrigerate. Shake well before serving. Liqueur will keep for 2 months if refrigerated.
Homemade Kahula 3 c. sugar 3 c. water 10 tsp. instant coffee 3 c. vodka 3 tsp. vanilla extract Simmer water – sugar and coffee for 1 hour. Let cool. Add vanilla extract and vodka.
Ben Tobar’s Rompope
Things you will need: – a saucepan that can’t be damaged with a beater (NOT a teflon coated) – a beater (mixer) – a one cup measuring cup or similar to beat the egg in – a cup and a little more of milk – 2 to 3 teaspoons of sugar – a small piece / stick of canela (cinnamon) – can fish this out when you serve – an egg – a shot of rum or cognac
1) Put the milk and sugar and cinnamon stick in the saucepan to heat and stir so the sugar dissolves
2) While milk is heating, beat the egg thoroughly in something like a one cup mixing cup with the beater
3) The tricky part is that you have to really watch the milk, and stir now and then while it’s heating. Just when the bubbles start coming, just before it boils up, you quickly turn the heat off – transfer your beater to the pan of milk and begin beating the milk so that it foams.
4) As you continue beating, you VERY SLOWLY (VERY SMALL STREAM) pour the beaten egg into the milk right where you are beating which makes it foam all the more (that’s what you want).
5) As soon as you are done transferring the egg, you slowly pour in the rum or cognac (while beating), and serve immediately – making sure that everybody gets plenty of foam along with their milk in the bottom of the cup. (best to have the serving cups ready and waiting)
Problems: If the milk is too hot or you pour the egg too fast – it will “cook” the egg and you get little bits of cooked egg floating in your Rompope.
Amy Carpentier’s Pumpkin Cheesecake
1 cup graham cracker crumbs 1/2 cup crushed ginger cookies, homemade or store bought 1 tablespoon white sugar 4 – 5 tablespoons unsalted butter, melted
2/3 cup light brown sugar 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/4 teaspoon salt 2-8 ounce packages full fat cream cheese, room temperature 3 large eggs, room temperature 1 teaspoon pure vanilla extract 1 cup pure pumpkin puree(canned or homemade)
Cream Cheese Topping:
1 cup sour cream, room temp. 1 teaspoon pure vanilla extract 1/4 cup white sugar
Pumpkin Cheesecake:Preheat oven to 350 degrees and place the oven rack in the center of the oven. Butter, or spray with a non stick spray, an 8 inch spring form pan.
Crust: In a medium sized bowl combine the graham cracker crumbs, crushed ginger cookies, sugar, and melted butter. Press the mixture evenly onto the bottom of the prepared spring form pan. Bake 8-10 minutes or until set. Let cool while you make the cheesecake…
Pumpkin Cheesecake: In a separate bowl, stir to combine the sugar, cinnamon, ginger, cloves, nutmeg, and salt.
In a bowl beat the cream cheese until smooth. Gradually add the sugar mixture and beat until creamy and smooth. Add the eggs. Beat in the vanilla extract and pumpkin puree.
Pour the filling over the crust and place the spring form pan on a baking sheet to catch any drips. Place a cake pan, filled halfway with hot water, on the bottom shelf of your oven to moisten the air. Bake the cheesecake for 30 minutes and then reduce the oven temperature to 325 degrees and continue to bake the cheesecake for another 10 – 20 minutes, or until the edges of the cheesecake are puffed but the center is still a little wet and jiggles when you gently shake the pan. Total baking time 40 -60 minutes.
Meanwhile whisk together the sour cream, vanilla extract and sugar. Spread the topping over the warm cheesecake and return the cheesecake to the oven and bake about 8 minutes to set the topping. Remove from oven and place on a wire rack to cool. Loosen the cake from the pan by running a sharp knife around the inside edge (this will help prevent the cake from cracking). Then place a piece of aluminum foil over the top of the pan so the cheesecake will cool slowly. When completely cooled, cover and refrigerate before serving.