“We all know what makes a perfect date location: privacy, ambience and good drinks,” my friend Victoria Cohen tells me. “With cuffing season in full swing – the infamous New York City dating scene is back and better than ever. From fun and flirty – to sultry and classic, the location of a romantic night can make or break your experience. “
For those who don’t know, according to Merriam-Webster, cuffing season refers to a period of time where single people begin looking for short term partnerships to pass the colder months of the year. Cuffing season usually begins in October and lasts until just after Valentines Day. Since we’re already more than a month behind, we’ve better get cuffing.
And, of course, Victoria has suggestions on where to go.
Snuggle up with a first (or forever) date atop Hotel 50 Bowery at The Crown. With lo-fi hip hop and cozy couches – enjoy seasonal and classic cocktails with stunning views of Downtown Manhattan, impressive for any date. With light Asian-inspired bites and chic yet calming décor – this hot-spot is the place to be.
Privately tucked into Grand Central Station, The Campbell transports you and your date back to the 1920’s – complete with classic décor, ambient lighting and live jazz on Saturday nights.
The sultry velvet tufted lounge offers delectable appetizers to complement their thoughtfully curated timeless cocktails. Listen to live jazz on Saturday nights or stop in for an after-work happy hour – The Campbell is the perfect spot to get to know someone special.
This it-spot of the lower east side is the perfect place to impress your date or spice things up in your relationship. This winter you can cozy up under the fur-lined blankets in the Veuve Clicquot Winter Chalet pop-up at Mr. Purple. Step into a larger-than-life heated snow globe atop the 15th floor of Hotel Indigo complete with chalet décor, a custom Veuve Clicquot champagne bar, and ambient lighting – this once-in-a-lifetime experience is sure to impress.
With signature and seasonal cocktails, great food, smooth live jazz performed weekly by Bobby Katz Trio and cozy lounges, Nearly Ninth located inside the Arlo Midtown offers a sophisticated date spot, perfect for a first-meet.
The clean and classic décor is city-chic while the comfortable couches let guests relax and enjoy private conversations in any of their three spaces: the side-walk level bar, private lounge, and rooftop space.
Winter takes center stage for five full months in Fairbanks, Alaska, and offers a plethora of extraordinary things to do says my friend Jerry Evans, who goes on to list what to do when visiting. Mush a team of huskies? Check. Snowshoe through a winter wonderland? Check. Scan the skies for the aurora? Check. The list goes on. Fairbanks is like a trip inside a snow globe, so finding spectacular outdoor winter experiences is as easy as one, two, three!
Chase the Lights of the Aurora Borealis
@Sherman Hogue
Fairbanks is one of the best places on the planet to view the northern lights and this awe-inspiring activity tops everyone’s to-do list. We invite you to witness the magic and knock northern lights viewing off your bucket list.
@Sherman Hogue
Be spirited away by the captivating light of the aurora borealis while you partake in a multitude of other spectacular winter activities.
Hang with Reindeer
Fairbanks has plenty of ways to engage with Saint Nick’s furry friends including walking with these majestic critters through the boreal forest or seeing them in various locations near Fairbanks. You can even pay to visit them in nearby North Pole “where the spirit of Christmas lives year-round.”
Fish a Frozen Lake
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Drill down into clear lake ice, which can be up to four feet thick, craft the hole, drop your line, and presto! It’s dinnertime! Your fishing guide will help you catch chinook or coho salmon, arctic char, or rainbow trout. Some outfitters will even cook your freshly caught fish for you in a warm and comfortable ice hut on the frozen lake.
Explore the Inside of a Glacier
Yes, you heard that right…go inside a glacier. The Castner Glacier to be specific. Just a 2.5-hour pristine ride from Fairbanks, this amazing glacier cave will blow your mind. It does require a short hike (2.6 miles round trip) and a modicum of common sense…but the bragging rights are off the charts.
Snowmobile Through the Wilds
Riding a snowmobile, or “snowmachine” as it is most often referred to in Alaska, is one of the easiest ways to get into the spectacular snowy wilds surrounding Fairbanks. Get a local guide to outfit you, show you the ropes and experience the full-throttle rush for yourself.
Watch Artists Create Sculptures of Ice
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In Fairbanks, ice art is not only remarkable but commonplace during winter months with sculptures found all around town. Visitors can watch incredible artworks emerge from huge blocks of ice as sculptors work with chain saws and specialized ice carving tools.
Ice art peaks in February and March with two large ice events that include giant ice sculptures, ice mazes, ice slides and much more.
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Journey Atop the Snow
Get off the beaten path and view amazing winter vistas with an invigorating jaunt via snowshoes. Or hit the miles and miles of world-class trails on a pair of cross-country skis. Take in the pristine wilderness and embrace the winter days, when the striking silver-blue sky is often embellished with alpenglow sunsets and sunrises, sundogs, or sparkling snowflakes.
Soak in a Natural Hot Spring
Have a rejuvenating soak in a natural outdoor hot spring at the end of an adventure-filled day. At Chena Hot Springs Resort, you can relish the crisp winter air and the swirling northern lights above while your hair freezes in wild and wonderful ways. Let the healing, mineral-rich spring water relax your body and warm your soul.
Take a Roadtrip to the Arctic Circle or Denali National Park
The Arctic Circle and Denali National Park are two iconic destinations easily accessible from Fairbanks. The Arctic Circle is 195 miles (315 Km) north of Fairbanks and Denali is 120 miles (193 Km) to the south. Both of these majestic places are reached via inspirational drives through extraordinary winter landscapes.
Mush a Team of Huskies
@Sherman Hogue
Alaska’s sled dogs will champion the trail and win your heart…and getting into the backcountry by accessing Alaska’s state sport – dog mushing – has never been easier. You can book a 30-minute jaunt, a half-day mushing school or a legendary journey with these four-legged athletes.
@Sherman Hogue
Dog mushing is an exhilarating and soulful way to connect to the area’s pristine natural world.
Make a List and Check It Twice
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Use this top ten list to plan an unforgettable winter expedition to the dazzling land of ice and snow. For more information check out ExploreFairbanks.com. To order our free 2021-22 Fairbanks Winter Guide and the companion piece, the 2022 Fairbanks Visitors Guide, contact Explore Fairbanks at 1-800-327-5774 or (907) 456-5774 or write to Explore Fairbanks, 101 Dunkel St, Suite 111, Fairbanks, AK 99701-4806. View or order both guides online at ExploreFairbanks.com.
Here’s what I learned about Buddy Valastro aka the Cake Boss and star of TLC’s Cake Boss and Kitchen Boss, after meeting him and watching him cook a fantastic meal for the five grand winners of the KitchenAid Make the Cut Sweepstakes by hhgregg at the Senior PGA several summers ago in Benton Harbor, Michigan. The first is that he’s warm and witty, the second he can whip up a multi-course dinner in an amazing short period of time, and the third is he doesn’t measure.
Chopping up a big pile of pancetta (a type of Italian bacon and no, we didn’t learn how much), he adds it to a big pot (“I like to cook family style”) along with finely chopped shallots and minced garlic.
“If you don’t have shallots, you can use onions,” he says. “It ain’t gonna kill you.”
Next come the tomatoes that the Valastros can each fall – some hundred bushels and a large pile of basil – an ingredient he describes as the most important.
“When you cut it,” he says. “It releases all the flavors.”
And next – well, let’s just say it was lucky there wasn’t a heart specialist in the group.
“You’re going to go crazy when you see how much salt I put in this,” he says, scooping up what looks like a huge handful of salt from a bowl and throwing it into his pasta sauce. “But believe me you need it.”
Watching Valastro, we all wonder how much salt he used.
“I don’t measure,” he says after someone asks. “I ain’t going to lie to you.”
Indeed, when Buddy cooks, several of his crew watch him, trying to estimate the amounts he uses to translate them into recipes for his food shows and cookbooks.
“Anytime I cook with tomatoes, I always put in a little sugar,” he says. “Maybe because I’m a baker, maybe because I’m a sweet guy.”
He also likes to keep a piece of bread nearby to dip in the sauce to taste for seasoning.
While he’s talking, he brings us up to speed on Cake Boss, the reality show based upon Carlo’s Bakery, his fourth generation bakery in Hoboken, New Jersey. There are now more Carlo’s Bakery locations as well as Carlo’s Bake Shop Vending Machines including one in Las Vegas.
“It’s pretty wild,” he says. “I do a life sized Betty White cake.”
Next, he adds cream to the pasta sauce so the red turns pink.
“Sometimes I do what my dad used to do which is whip the cream before adding it,” says Valastro. “This is old school Italian.”
After throwing in a “smidge” more basil and telling us we can add as much cream as we want, we get to eat the sauce after he ladles it over bowtie shaped pasta. Served with a round of polenta, a caprese salad – freshly made mozzarella layered with tomatoes and basil leaves and drizzled with olive oil, Buddy starts on the cannoli – rolled pastry shells stuffed with a thick rich cream made of ricotta cheese, cream, sugar and a touch of cinnamon oil.
“Don’t be cheap with the cannoli cream,” he says, using a pastry bag to extrude a large amount into the rolls. “The trick to making the rolls is lard. But it’s hard. You have to fry them and wind them around a stick. I did a demo of it once at DisneyWorld and I was like stressing. This is one of the recipes in my book that I say good luck. Better to buy some good shells somewhere.”
Buddy Valasco with big smile.
When Buddy finally is finished cooking a meal that seems like it should have taken days – the elapsed time is about an hour — he has produced a warm tomato basil soup, garlic cheese bread, veal picante, the pasta dish, the caprese salad, polenta as well as cannoli for dessert.
“I want to bring back a time,” he says in closing, “I want to let the basil talk, the garlic talk, I want to cook from the heart. That’s what it’s all about.”
Caprese Salad
2 ripe tomatoes, cut 1/4″ slices across the equator
1 pound best quality fresh mozzarella cheese, cut 1/4″ slices
Fresh whole leaves of basil, approximately 15-20 leaves of assorted sizes
Best quality flavorful extra virgin olive oil, as needed
Coarse salt
Coarse grindings black pepper
On a serving platter, lay down the slices of tomato and sprinkle with salt. Allow to rest 5-10 minutes until tomatoes exude some juices. Lay mozzarella on top of the tomatoes, season with sprinklings of salt and grindings of pepper.
Drizzle olive oil to taste over all. Oil will mingle with the tomato juices to create a flavorful sauce.
Scatter fresh basil leaves decoratively over all.
Pasta with Pink Sauce
½ pound pancetta
2 – 4 shallots
28-ounce can Italian tomatoes, chopped
1/8 cup olive oil
1 to 3 cloves garlic
½ cup or more fresh basil
¼ to ½ cup grated Romano cheese
½ to 1 cup heavy cream
Salt, pepper and sugar, to taste
1 pound farfalle or bowtie pasta
Finely slice up the shallots and garlic. Cut the pancetta into chunks. Sauté the shallots over medium heat.
After a couple of minutes add in the garlic and the pancetta. Cook for a few minutes and then add tomatoes.
Add a dash of sugar, salt, pepper and bring it to a roaring boil for about 5 minutes. Lower the heat and let it cook for another 5 minutes.
Next add the heavy cream. You can cook your pasta at any time but you only want to cook it al dente because it’ll continue to cook in the pan with the sauce.
Cook for another couple of minutes. Then drain the farfalle and dump it right into the pink sauce.
Cook it at high heat for another minute so that it absorbs the sauce.
Finish with fresh basil and some grated Romano cheese.
I follow the aptly named Covered Bridge Road which winds and twists its way to Emily’s Bridge that spans Gold Brook in Stowe Hollow not far from Stowe, Vermont where I’ll be spending the week. It’s an old bridge, built in 1844 and I wonder, as I park my car and grab my camera, about Emily. As I go to shut my door, I suddenly hesitate, listening to an internal voice telling me not leave my keys in the ignition. That’s silly, I tell myself as I put the keys in my pocket, who would steal my car out in the middle of nowhere. Who is even around on this narrow road? Even Emily has been gone since 1844.
That’s where I’m wrong. Emily, it seems, despite her sorrows, has a mischievous streak. She wouldn’t take my car for a joyride—after all back in her day it was horse and buggy not Rav-4s. But she might have locked my door with the keys inside. That, it seems, is one of the mischievous tricks that Emily likes to play, though others have reported more vindictive acts such as shaking cars with passengers in them and leaving scratch marks, first upon the carriages that once rode over these boards and now cars.
Who was Emily and why has she spent almost 180 years doing these things? In Stowe I learn there are several tales, all with the same theme. Jilted or maybe mourning her dead lover– Emily either hanged herself from the single-lane, 50-foot-long bridge or threw herself into the creek below. Whatever happened, it ended badly for Emily and now, at night, people sometimes hear a woman’s voice calling from the other end of the bridge—no matter what side they’re on–and see ghostly shapes and sometimes, Emily obviously being a spirit who has 21st technological knowledge, maybe their keys will get locked in the car. As for the romantic name of Gold Brook, the answer is prosaic enough–gold once was found in the water.
But those who live in Stowe, Vermont, a picturesque 18th century village tucked away in the Green Mountains, don’t let a ghost, no matter how fearsome she might be deter them from selling Emily’s Bridge products such as t-shirts, puzzles, paintings, and even tote bags. Etsy even has an Emily’s Bridge Products section. I wonder if that makes Emily even angrier.
There are no ghosts as far as I know at Topnotch Resort in Stowe where I’m staying. It’s all hills and history here and each morning, I sip on the patio, sipping the locally roasted coffee named after the nearby Green Mountains.
Located on 120-acres in the foothills of Mount Mansfield on what was once a dairy farm, the sleek resort still has traces of its past in the silvery toned whitewashed barn and vintage butter tubs found in the resort’s public rooms counterpoints to the sleekly designed furniture that manages to be both cozy and comfy at the same time.
The local and locally sourced mantra is stamped on this part of Vermont like the differing shades of light and dark greens mark the mountains. Organic animal and vegetable farms and small cheeseries, chocolatiers and dairies dot the countryside.
But before heading into town, I have the resort’s experiences to explore.
Though I haven’t played tennis for many years, I take a private lesson at the Topnotch Tennis Center, ranked by Tennis Magazine as No. 1 in the Northwest and among its Ten Best U.S. Tennis Resorts.
As we work on general ground strokes, the pro, one of about 10, all of whom are USPTA/PTR certified, helps me correct an awkward backhand.
“It’s all about muscle memory,” he tells me noting that I need to reintroduce myself gradually back into the game, as my muscles relearn lessons from long ago.
Retraining muscles makes me sore, so my next activity — a gentle horseback ride on one of the experienced trail horses at the Topnotch Equestrian Center— seems perfect.
We an hour-long path that meanders across a wooden covered bridge—one that isn’t haunted–spanning the West Branch of the Lamoille River, climbs Luce Hill past patches of shamrocks and weaves through wavy grasses dotted with pink yarrow and painted daisies.
Then it’s on to my own self-created food tour. At Laughing Moon Chocolates in downtown Stowe, I watch as salted caramels are hand dipped into hot chocolate and ponder the difficult decision of what to buy. It’s a delightful place, in a century old building, with wooden display cases and such yummy and intriguing chocolate fillings such as blue cheese using an artisan blue cheese made by a local creamery. Who could resist?
Following the winding Hill Road, I stop to chat with Molly Pindell, who co-owns, with her sister Kate, the 27-acre Sage Farm Goat Dairy. We walk amongst the Alpine goats that look up from the sweet grass and fall apples they are munching on to watch us. Goats, Molly tells me, are friendly and loyal. Think dogs with horns.
After watching the goats frolic, we head to the creamery where Molly needs to pack up her latest cheese, Justice, a 100% raw goat’s milk, bisected by a layer of vegetable ash, and aged just over 60 days. It’s truly a family farm with Molly’s husband Dave and their two children and Katie’s partner Bob, the couples live I think how great would this life be? Cute goats, great cheese, and a chance to get back to the land.
Though, on second thought, milking goats everyday early in the morning when it’s cold and snowing may lose its appeal pretty quickly. Better just to buy goat’s cheese at wonderful places like this.
To relax after my endeavors, I head to Topnotch’s spa for their signature massage and then a swim in the slate lined outdoor pool. Slate being another Vermont product. I have just enough energy to end the night as I began my morning, sitting on the patio near the outdoor fire pit with its flicker of flames highlighting the garden art on the grassy hillside, while watching the Green Mountains fade into dark.
The following recipe is courtesy of Laughing Moon Chocolates.
Pour the cream into a saucepan, stirring over medium heat until it begins to steam (190 degrees). Turn off heat and add the chocolate, butter, and liquor, stirring with a wire whisk until mixture is blended smooth and no pieces of chocolate remain. Add CBD oil and whisk well. Pour mixture into shallow baking dish and let cool overnight. When ready to prepare, scoop chocolate mixture with a spoon and roll in cocoa powder.
Additional flavor options are endless! Some favorites include:
Chamomile and Lavender: Steep ⅛ cup tea with the cream on low heat until it steams. Strain into a larger pot to remove herb or tea. At Laughing Moon, they use Vermont Liberty Tea Company’s Moonbeams and Lavender.
Maple: Add Vermont maple syrup to taste.
Substitute vodka with raspberry liqueur, peppermint schnapps or a liquor of your choosing for a subtle additional flavor.
I love Chicago no matter the time of year, but this time of year with all the holiday lights and decorations, the streets and trees dusted with snow, it all takes on such a magical glow. That’s why I was happy when my friend Katie Papadopoulos of Choose Chicago sent me a list–and it’s a long one–of all the special ways to enjoy the city this season.
Visit the traditional Christkindlmarket at Daley Plaza (celebrating its 25th anniversary this year) for a mug of glühwein and that perfect handcrafted gift. Lace up your skates and zip around The Peninsula Sky Rink (the only hotel skating rink in Chicago) followed by a traditional Holiday Afternoon Tea in The Lobby beneath the 20 foot Christmas tree. Marvel at the thousands of twinkling lights on display at ZooLights and Illumination at The Morton Arboretum or the dozens of festively decorated trees at the MSI’s Christmas Around the World display. Or head over to Navy Pier’s new “Light Up the Lake“, an indoor, temperature controlled experience featuring large-scale light-sculpture displays, a regulation-size Alpine ice rink, authentic holiday beer garden, kiddie train rides, Santa’s Village and gift market and other family-friendly events. Winterland at Gallagher Way will extend its festivities beyond the holiday season with ice bumper cars, skating lessons and curling lessons running through January/February 2022 and the popular Maggie Daley Ice Skating Ribbon will return with a fun new collaboration with the blockbuster art experience Immersive Van Gogh, projecting visuals of sunflowers and starry night brush strokes onto the ice.
Come find out why Chicago was once again designated by Conde Nast Traveler’s readers as the Best Big City in the U.S. in 2021, for the fifth year in a row and check out what’s new in Chicago this holiday season!
Visit the below links for more information regarding:
The holiday season kicks off in Chicago on November 20 with the BMO Harris Bank Magnificent Mile Lights Festival, returning for the annual Tree-Lighting Parade down North Michigan Avenue with Grand Marshals Mickey and Minnie Mouse from Walt Disney World® Resorts in Florida. The event-filled day begins at 11:00 AM. starting at Lights Festival Lane (401 North Michigan Avenue) with a festive thoroughfare of booths and family activities, including photos with Santa Claus. The parade of fabulous floats, giant helium balloons, exciting marching bands, celebrities, musical performances, Santa Claus, and more begin at 5:30 PM., helping illuminate the more than 200 trees along The Magnificent Mile.
The City of Chicago’s 108th Christmas Tree lighting in Millennium Park will return November 19, 2021 and shine through the holiday season until January 9, 2022. The festivities begin with a pre-show by DJ Selah Say (5:30-6:00 PM), performances by Mariachi Herencia de Mexico, the cast of Chicago Opera Theater, a youth dance ensemble from the Kenwood School of Ballet and special guests Dreezy Claus and Sister Claus (6:00-6:30 PM), the tree-lighting and fireworks (6:30 PM) and a post-lighting concert featuring DJ Selah Say, Cirque du Soleil, Chicago Soul Spectacular and singer-songwriter Brian McKnight (6:35-7:45 PM).
Bring the holiday season onto the waters of the Chicago River and Lake Michigan with a series of brunch, lunch and dinner cruises from City Cruises by Hornblowercelebrating Thanksgiving, Christmas Eve and New Year’s Eve. Prices range from $60 – $300 and include 2-3 hours of buffet or plated dinner service, spectacular views of the city skyline and local landmarks, onboard entertainment, festive decor, open bar for select cruises or the ability to upgrade your drink menu with creative cocktails, wine and beer.
The Christmas Around the World and Holidays of Light Exhibitsreturn to theMuseum of Science and Industry (MSI) from November 17, 2021-January 3, 2022, an annual tradition that began in 1942 with a single tree and now has expanded to feature a four-story, floor-to-dome Grand Tree, surrounded by a forest of more than 50 trees and displays decorated by volunteers to represent the holiday traditions from cultures around the globe. This year, MSI is celebrating the golden age of travel with themed décor and a spotlight on the Pioneer Zephyr train and Take Flight’s 727, which have been newly reimagined. Entrance to the exhibits is included in the regular cost of entry with museum admission ($21.95 for anyone Age 12+, $12.95 for any child 3-11) but those who wish to take a picture with Santa in his photo studio inside the Holiday Store must buy a special timed-entry ticket.
Christkindlmarket, the beloved annual holiday tradition returns for its 25th season this year in Daley Plaza (November 19-December 24, 2021). Modeled after the 16th century holiday markets in Germany, this Christmas bazaar is a hub for traditional German fare, delightfully warm beverages, charming musical performances and charming holiday vibes that the entire family can enjoy. Enjoy a mug of glühwein (traditional hot spiced wine), snack on currywurst, schnitzel and pretzels and shop for the perfect handmade gift. Another Christkindlmarket will take place at Wrigleyville (November 19-December 31, 2021).
Fairmont Chicago, Millennium Park is thrilled to announce a new winter experience, Fairmont Lodge, debuting for its inaugural winter season starting November 20-February 2022. Completely transforming the hotel’s lounge, Fairmont Lodge celebrates the winter season with cozy décor, fire pits, festive programming, overnight packages and more. Chef William Schultz completes the experience with a seasonal menu of wintery-themed bites like Sweet and Savory Fondue and S’mores, Oaxaca Spiced Short Ribs and more. Signature hand-crafted cocktails include a Flaming Eggnog made tableside and Oh So Delish Hot Chocolate, both served in a Lodge-themed collector cup. Cozy up to one of Fairmont Lodge’s nine indoor fire pit tables (every Wednesday-Sunday), enjoy weekly Thursday Happy Hours in December and check the calendar for special events.
The ninth annual Illumination: Tree Lights at The Morton Arboretum returns as a walking experience from November 20, 2021 – January 2, 2022. Visitors can explore 50 acres of the Arboretum’s majestic trees during this one-of-a-kind spectacle of color, light, and sound, and see returning favorites and surprising new sights, including a special Human+Nature display and an experience featuring 150 colorful lanterns. Along the one-mile, paved walking path filled with festive music and lighting effects that highlight the beauty of trees in winter, guests can warm up by a crackling fire and roast marshmallows for s’mores, or stop in one of the concession tents for a snack and beverage. Advance purchase is recommended as many nights will sell out.
IllumiBrew returns for two nights (November 18 and 19), a special event where an ages 21+ crowd can sample seasonal beers, ciders, and meads from popular Chicagoland breweries stationed along the Illumination trail; each tasting ticket includes fifteen 3 oz beer samples and a souvenir light up tasting glass.
Navy Pier’s “Light Up the Lake“ will open on November 26, 2021 and run through January 2, 2022. This indoor, temperature controlled experience will feature large-scale light-sculpture displays (more than 600,000 twinkling lights), a regulation-size Alpine ice rink, authentic holiday beer garden, kiddie train rides, Santa’s Village and gift market and other family-friendly events. Every ticket also comes with a free ride on the Centennial Wheel. Light Up the Lake will also offer sit-down dining with holiday-themed eats, signature cocktails, and seasonal brews.
Santa Baby Bar, opening November 17, 2021, returns for the holiday season with a multi-room, multi-level, over-the-top Christmas experience. All guests must reserve online, for no more than six people, and all tables are limited to no more than ninety minute intervals.
Returning for its ninth season, The Peninsula Sky Rink (2,100 sq ft) is the only hotel skating rink in Chicago, located above Chicago’s bustling Michigan Avenue. Surrounded by Chicago’s skyscrapers and twinkling lights, the rink is tucked into a pine tree winter wonderland and bathed in festive music and snowflake lighting. The skating rink’s outdoor menu features a selection of hot beverages and snacks including hot chocolate, hot cider, and other treats, and is available for groups to rent or for private events. All monies collected include skate rental ($20 for adults and $10 for children 12 and under) and are donated to Ann & Robert H. Lurie Children’s Hospital of Chicago, and Hephzibah Children’s Association.
Winterland at Gallagher Way (November 19, 2021 – February 20, 2022) will include a ceremonial tree lighting (November 29, 2021), ice skating on an 8,000 square-foot ice rink,Santa’s Workshop, wreath making workshops (December 4-5, 2021), holiday movie screenings (Thursdays in December 2021) and special programming at Hotel Zachary (weekends in November-December, 2021). New to this year’s transformation will be a special celebration of Hanukkah (December 5, 2021), ice bumper cars and skating lessons (January 2022) and curling lessons (February 2022).
The popular Winter Wonderland returns to The Godfrey Hotel’s I|O Rooftop Lounge. The heated, clear-dome igloos on the rooftop’s outdoor portico will make guests feel like they are in their own personal snow globe. Order a hot cocktail and s’mores to roast over the outdoor firepits and enjoy winter in Chicago under the city lights.
Minimum required to reserve one of the smaller (6-person) igloos is one bottle while the minimum for a larger igloo is $500. Due to extremely high demand igloos are only available for a two-hour window and fully close by 11PM (8PM on Sundays).
ZooLights at the Lincoln Park Zoo, Chicago’s favorite holiday tradition, is back and better than ever (from November 19, 2021-January 2, 2022) with a new Pepper Family Wildlife Center at the heart of the zoo, a new holiday lights experience on the Main Mall, and an exciting new light show on the South Lawn. Also new this year: sensory-friendly visit times and an impressive 18-foot holiday tree sure to inspire festive oohs and aahs. Tickets are $5 per person (free admission on Mondays and Tuesdays).
Holiday Meals:
Guests at The Peninsula Chicago can enjoy Holiday Afternoon Tea in The Lobbybeneath the 20-foot Christmas tree; the menu features a traditional English tea menu, including a variety of finger sandwiches, fruit and plain scones with house made preserves, Devonshire clotted cream, seasonal pastries with choux, chocolate, and winter fruit creations. (Vegan and gluten-free options are available). Festive Afternoon Tea is offered through January 9, 2022.
Guests at The Peninsula Chicago can celebrate Christmas Eve and Christmas Day (December 24-25, 2021) with a Christmas Eve prix-fixe dinner in The Lobby featuring Wagyu, Maine Lobster, Scallops and Peking Duck followed by a lush dessert buffet. A trio band will provide the entertainment and dinner is priced at $205 per person, with an option to add wine pairings for $65 per person. Or they can join for brunch in The Lobby on Christmas Day with an American four-course menu featuring à la carte options combined with buffet items served from a carving, seafood, cheese and charcuterie station and a decadent dessert buffet. A string quartet will provide the entertainment as well as a balloon artist and magician to entertain children. Brunch seatings (10:00 AM to 5:00PM) are priced at $275 per adult, $75 per child (five to 12 years).
Ring in 2022, Peninsula-style at The Lobby’s New Year’s Eve Gala (December 31, 2021), where a five-course prix-fixe dinner and dancing will be accompanied by a live band. The 21+ event is black tie optional and is priced at $205 per person with an additional $95 for wine pairings. Z Bar will also be ringing in 2022 with a ticketed soirée starting at 8:00 pm with an open bar, abundant passed hors d’oeuvres, DJ-ed entertainment and a Champagne toast at midnight. The party concludes at 1:00 am. Tickets for this 21+ event are $195 per person, excluding tax and gratuity.
The Langham Chicago’s Holiday Afternoon Teawill return in partnership with Veuve Clicquot from November 17, 2021-January 9, 2022, where delicate pastries and savory petite sandwiches will be joined by Langham’s proprietary tea blends, seasonally-inspired treats and a special course from Veuve Clicquot.
Travelle at The Langham will serve a Christmas Eve Entrée Special (priced at $82 per person) on December 24, 2021 from 5:00-10:00 PM; the menu will include a truffled chicken “pot pie” for two adorned with herb-roasted chicken, truffled confit thighs, black trumpets, and Caroline ruby sweet potatoes.
On December 25, 2021 Travelle will serve a Christmas Day Brunch (11:00AM – 3:00PM) with a variety of breakfast favorites, omelets made to order, artisanal cheese and cured meats, exquisite sushi and seafood options, and heavenly pastries. (The buffet is $195 per adult and $60 for children 5-12 years of age, and prepayment and reservations are required through the Travelle Tock.)
Or there is a six course Christmas Day Prix Fixe Dinner ($165 per adult) from 5:00-10:00 PM featuring a Royal Kaluga Caviar Amuse, Beet Root Panna Cotta Salad and Wild Mushroom Risotto appetizer, followed by a Roasted Prime Filet entrée and dessert service of Mont Blanc and Petit fours by Chef Nitin.
Ring in the New Year at Travelle at The Langham with a New Year’s Eve Prix Fixe Dinner on December 31, 2021 (5:00-10:00 PM) with a seven-course prix fixe menu featuring dishes including Nantucket Bay Scallop Ceviche, Hudson Valley Foie Gras appetizer, and Grilled Australian Wagyu NY Strip. To finish off a magnificent dining experience, guests can enjoy an indulgent dessert with Intermezzo featuring lemon with Grand Marnier and an extravagant Chocolate Experience with Manjari mousse, praline cremeux, and hazelnut ice cream. A splendid wine collection will also be available à la carte. Reservations must be made in advance through the Travelle Tock and prepayment is required at $190 per adult.
Private experiences with Santa, dinner packages and private events offered by Swissôtel Chicago for the 2021 holiday season include:
Holiday Tradition Package: Stop by Santa’s Presidential Pad with up to 15 guests to visit the man of the season and overindulge in unlimited Swiss hot cocoa, champagne and holiday treats including Candied Orange SnoBall Cookies, Reindeer Chow, Eggnog Truffles and more. The experience also includes cookie decorating, crafts with Make to Celebrate, face painting and letter writing, complete with a visit to Santa’s Post Office. $50 of the total price will be donated to SOS Children’s Villages Illinois. Available to book every Saturday and Sunday for $600/hour from December 4 – December 19, 2021; 10:00 AM-5:00 PM.
Family Dinner Package: Gather with six or more loved ones for an over-the-top holiday dinner in the Santa Suite, Duplex Suite, Vitality Suite or Chef’s Table Virtual Suite. Enjoy a 4-course holiday-inspired menu by Chef Dan McGee, with menu items including Roast Chicken with red cabbage, spätzle, raclette cheese, chicken jus, Pomegranate Braised Lamb Shanks with a pomegranate bordelaise, Chocolate Peppermint Cake and more. Holiday crafts are available upon request. Dinners are available to book daily beginning November 20-December 26, 2021 at $150 per adult and $50 per child.
VIP Reception in Santa Suite: Whether it’s a corporate holiday party or family reunion, the Santa Suite can fit up to 50 people for private events beginning November 20-December 26, 2021. Work with the events team to curate an experience with festive cocktails and a menu featuring Chilled Potato Soup & Caviar Shooter, Smoked Duck Breast Marmalade, Curry Chicken Salad Sliders, Pecan & Roasted White Chocolate Tarts and more.
A series of Yuletide specials this holiday season at The Langham Chicago(available November 19, 2021 – January, 2, 2022) include Oh Christmas Tree (including luxurious one-bedroom suite accommodations with a decorated Christmas tree in-room, deconstructed champagne cocktails inspired by the season; and bespoke cheese and charcuterie; rates beginning at $1,100) and Dive into the Season (including lavish guest room accommodations, $100 food and beverage credit for poolside snacks and beverages, two hours of exclusive access to Chuan Spa’s indoor pool and holiday-themed floats; rates begin at $825.)
Or splurge on A Signature Christmas in a 2,400 sq. ft. suite with floor-to-ceiling windows featuring panoramic views of Chicago, a four-course, in-residence dinner prepared by Executive Chef Damion Henry, in-suite dining entertainment, Club Lounge access and a custom-designed holiday tree set in the parlor. (Rates start at $13,525.)
At The Peninsula Chicago, holiday packages like the Holly Jolly Family Holiday Package and Merry and Bright Couple’s Holiday Package include such amenities as an in-room holiday tree or Menorah, holiday welcome amenity or bottle of wine/Champagne upon arrival, access to library of holiday themed movies, books and games for the kids or a $100 gift card to the nearby Neiman Marcus Michigan Avenue store, daily Peninsula breakfast and daily valet parking. Rates start at $1,250, packages available from November 26-December 31, 2021.
For six days, The Peninsula Chicago is offering special pricing for a Cyber sale commencing Thanksgiving Day (November 25, 2021) through Travel Tuesday (November 30, 2021) for 20% off rooms and suites on stays from December 1, 2021 – April 30, 2022. and special pricing on gift cards. The offers will only be available on the hotel’s website, or by calling the hotel directly.
For the eighth consecutive year, Swissôtel Chicago’s Presidential Suite will be transformed into Santa’s home-away-from-the-Pole for the holiday season, welcoming Chicagoans and visitors alike. The Santa Suite offers sweeping views of the city, and is filled with 17 Christmas trees, festive decor, games and holiday craft kits for the kids, cookie decorating stations, “Letter to Santa” packs, and more. Book the Holiday Penthouse Hideaway (starting November 20 through December 26, 2021, from $1,500 per night).
For a slightly more competitive price-point, consider a stay in an Elf Decorated Holiday Room featuring a Christmas tree and holiday room decor as well as a complimentary holiday amenity (Rates begin at $329 per night.)
Theatrical Performances:
A&A Ballet’s “The Art Deco Nutcracker” set in 1920s America and featuring Tchaikovsky’s beloved score, will play at the Athenaeum Theater on December 4, 2021.
Charles Dickens’ A Christmas Carol, a must-see Chicago holiday tradition now in its fifth decade and enjoyed by nearly two million theatergoers, is back playing at Goodman’s Albert Theatre, from November 20 – December 31, 2021.
A Christmas Symphony Tour, a new Christmas tradition by the world’s biggest-selling soprano and GRAMMY® Award-nominated artist, Sarah Brightman, will play at the Auditorium Theatre on December 10, 2021.
“Home Alone” in Concert with the Chicago Symphony Orchestra, the beloved holiday favorite will return to the big screen at Symphony Center; John Williams’ delightful, Academy Award-nominated score will be performed by the Chicago Symphony Orchestra under the direction of Riccardi Muti, from November 26-28, 2021.
Leslie Odom, Jr.’s The Christmas Tour brings the GRAMMY®- and Tony®-Award Winning vocalist, songwriter, author and actor to Chicago for a one-night holiday season concert at the CIBC Theatre on December 4, 2021.
Christopher Wheeldon’s reimagined classicThe Nutcrackerfollows young Marie and the Nutcracker Prince on a Christmas Eve journey through the 1893 World’s Fair; this annual holiday tradition celebrating the magic of the season and the rich cultural heritage of Chicago returns to the Joffrey Ballet from December 4-26, 2021.
“’Twas the Night Before…” by Cirque du Soleil i is the exhilarating spin on the beloved Christmas classic as only Cirque du Soleil can imagine a vibrant acrobatic spectacle about the joy of sharing and friendship at the The Chicago Theatre, playing from November 26-December 5, 2021
Leftovers make me feel guilty. More than they should, they frequently sit and sit in my refrigerator until, as my mother would say, “they’ve served their time” and can be thrown out for good reason—they’re no longer edible. There must be a better way.
The trick, says Garcia, a holistic nutritionist who created the blog Fed + Fit, is to create twin recipes such as Dry-Rubbed Barbecue Brisket and then transform it into a second meal–the very yummy Cheesesteak-Stuffed Peppers and her leftover Roasted Garlic Turkey Breast becomes Spiced Turkey Potato Soup. Both twin meal shave different flavor profiles but enough commonality that it’s easy to adapt each one of a series into a second day dinner without fuss.
In one dinner series, Garcia takes simply roasted cauliflower florets, transforming them into what she describes as a “craveable, nourishing General Tso’s take on cauliflower and then into the most satisfying tacos inspired by tinga, a Mexican stew.
The bold flavors of the sauces and the way we quickly re-crisp the cauliflower creates the magic. You will not be bored by these dishes, and I bet you’ll find yourself craving them often.”
She also provides tips, substitution ideas, and a list of categories such as dairy-free, egg-free, freezes easily, gluten-free option, and nut-free to help those on special diets know which recipes will work for them.
“I really like the idea of being able to bridge tonight’s effort into a meal in the future,” says Garcia, who lives in San Antonio, Texas with her husband and two children. “If you don’t get ahead, you’ll feel like you’re constantly catching up.”
We can all identify with that.
The recipes below are from Cook Once Dinner Fix by Cassy Joy Garcia.
MEAL 1
General Tso’s Cauliflower
Serves 4
Active time: 30 minutes
Total time: 55 minutes
4 medium heads cauliflower (21/2 pounds total), cut into florets
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
11/2 cups uncooked white rice, rinsed
2 garlic cloves, minced
2 teaspoons grated fresh ginger
1⁄3 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons chili garlic sauce (see Tip)
2 teaspoons toasted sesame oil
1/2 teaspoon fish sauce
1 tablespoon cornstarch
1 cup vegetable broth or water
1/4 cup thinly sliced green onions (sliced on an angle), for garnish
1 tablespoon white sesame seeds, for garnish.
Preheat the oven to 400ºF.
Toss the cauliflower florets with 1/4 cup of the olive oil, then divide them between two rimmed baking sheets, arranging them in an even layer, and sprinkle with the salt. Roast for 35 to 40 minutes, until the tops of the florets start to brown.
Meanwhile, cook the rice according to the package instructions.
In a large skillet or wok, heat the remaining 2 tablespoons olive oil over medium heat. Add the garlic and ginger and cook, stirring, for 2 to 3 minutes, until fragrant.
Add the honey, vinegar, soy sauce, chili garlic sauce, sesame oil, fish sauce, cornstarch, and broth and whisk until well combined and smooth. Simmer for about 5 minutes, until the sauce thickens.
Transfer half the cooked cauliflower (about 6 cups) to an airtight container and refrigerate to use for Meal 2 (it will keep for up to 5 days). Add the remaining cauliflower to the pan with the sauce. Toss to combine, then remove from the heat.
Serve the cauliflower over the rice, garnished with the green onions and sesame seeds.
TIPS
Garcia says to ook for chili garlic sauce, a bright red Vietnamese condiment, in the international foods aisle. She uses the Huy Fong brand with the rooster on it– the same brand as her favorite Sriracha.
If you like less heat, use just 1 teaspoon chili garlic sauce to make the dish milder.
If you follow a vegan or vegetarian diet, use a vegan fish sauce.
MEAL 2
Cauliflower Tinga Tacos
Serves 4
Active time: 15 minutes
Total time: 30 minutes
3 canned chipotle chiles in adobo sauce, finely chopped
1/2 cup tomato paste
1⁄3 cup fresh lime juice
2 teaspoons dried oregano
1 teaspoon ground cumin
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
About 6 cups roasted cauliflower (reserved from Meal 1; see page 244)
8 corn tortillas, warmed
1 avocado, thinly sliced, for garnish
1/4 cup chopped fresh cilantro, for garnish
1/4 cup finely chopped red onion, for garnish
1 lime, cut into wedges, for serving
Preheat the oven to 375ºF.
In a large bowl, whisk together the chipotles, tomato paste, lime juice, oregano, cumin, salt, pepper, and 6 tablespoons water. Add the cauliflower and toss to coat evenly.
Spread the cauliflower evenly over a rimmed baking sheet. Bake for 15 minutes, or until the tops of the cauliflower florets start to darken.
Divide the roasted cauliflower among the tortillas. Top with the avocado, cilantro, and onion and serve, with the lime wedges alongside for squeezing over the top.
Roasted Chicken and Potatoes with Fresh Arugula Salad
Serves 2
Active time: 30 minutes
Total time: 1 hour 30 minutes
For the Roasted Chicken
1 (4- to 4 1/2-pound) whole chicken
4 tablespoons (1/2 stick) salted butter, at room temperature
4 garlic cloves, minced
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper
For the Roasted Potatoes
1 pound red potatoes, cut into 1/2-inch-wide wedges
2 teaspoons extra-virgin olive oil
1/2 teaspoon fine sea salt
For the Fresh Arugula Salad
4 cups arugula
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon extra-virgin olive oil
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
Preheat the oven to 400°F.
In a small bowl, stir together the butter and garlic until well combined.
Rub about half the garlic butter over the outside of the chicken. Using your fingers, gently lift the skin from the breast and smear the rest of the garlic butter under the skin.
Place the chicken in a roasting pan or on a rimmed baking sheet. Tuck the wing tips under the joint where the wing meets the chicken’s body. Using about 6 inches of kitchen twine, tie the ends of the drumsticks together.
Season the chicken with the salt and pepper. Roast for 1 hour 10 minutes, or until the juices run clear and/or an instant-read thermometer inserted into the thickest portion of a thigh registers 165°F. If the skin starts to brown too deeply, tent the chicken with a piece of aluminum foil.
Meanwhile, roast the potatoes: In a large bowl, toss the potatoes with the olive oil. Spread them out over a rimmed baking sheet and season with the salt.
When the chicken has been in the oven for 35 minutes, put the potatoes in the oven and roast for 45 minutes, or until they start to look golden brown.
When the chicken is done, remove it from the oven, tent it with foil (if it’s not already tented), and let rest for 10 minutes.
Meanwhile, make the arugula salad: Place the arugula in a large bowl. Add the lemon juice, olive oil, salt, and pepper and massage the dressing into the leaves. Remove the potatoes from the oven. Carve the legs, thighs, and wings from the chicken, transfer to an airtight container, and refrigerate to use for Meal 2 (it will keep for up to 5 days). Carve the chicken breasts from the chicken and divide them between two plates.
Serve the chicken with the potatoes and arugula salad alongside.
MEAL 2
Butter Chicken Bowls with White Rice
Serves 2
Active time: 35 minutes
Total time: 40 minutes
1 tablespoon paprika
1 tablespoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon fine sea salt
Cooked chicken legs, thighs, and wings (reserved from Meal 1), skin removed, cut into 1-inch pieces
4 tablespoons (1/2 stick) salted butter or ghee
1 tablespoon grated garlic (about 3 cloves)
1 tablespoon grated fresh ginger (from about 1/2 inch)
2 1/2 cups crushed tomatoes (from one 18-ounce can)
1 cup plain Greek yogurt
1/2 cup heavy cream
2 tablespoons fresh lemon juice (from 1 lemon)
1 cup uncooked white rice, rinsed
2 tablespoons chopped fresh cilantro leaves, for garnish
In a small bowl, whisk together the paprika, garam masala, coriander, cumin, turmeric, and salt. Add the chicken and toss to coat in the spice mixture.
In a large sauté pan, melt the butter over medium heat. Add the garlic and ginger and caute for 3 to 4 minutes, until fragrant but not browned.
Add the seasoned chicken to the pan, reserving any spice mixture left in the bowl, and sear, undisturbed, for 3 minutes, or until lightly browned on the bottom, then stir and sear for 3 minutes more. Remove the chicken from the pan and set aside on a plate.
In the same pan, whisk together the tomatoes, yogurt, cream, lemon juice, and any remaining spice mixture until combined. Bring to a simmer over medium-low heat and cook, stirring occasionally, for 15 to 20 minutes, until fragrant and slightly reduced in volume.
Meanwhile, cook the rice according to the package instructions.
Return the chicken to the sauce and simmer for 5 minutes more, then remove from the heat.
Serve the chicken over the rice, garnished with the cilantro.
Mr. Purple, a swank rooftop restaurant and bar on the 15th floor of Hotel Indigo in New York’s Lower East Side, is again hosting Veuve Clicquot Winter Chalet.
As my friend Victoria Collins describes this special pop-up event, it’s a funky apres-ski lodge in the sky with fur-lined seating, ambient lighting and a custom Veuve Clicquot champagne bar inside a magically lit igloo–think the ultimate snow globe experience–one with drinks and food.
Sip this classic Champagne and nibble on the limited-time menu featuring such foods as a rich cheese fondue as well as other sweet and savory fondues, short rib empanadas, tempura baby zucchini, and pretzel bites while enjoying the all-encompassing views of the city and locally sourced foods as well as the vibrant feel of the pulse of New York.
Operated by the Gerber Group, the hospitality industry powerhouse, Mr. Purple has garnered high praise from Thrillist and Gotham and is definitely the place to be this holiday season.
While sipping Veuve Clicquot, give a toast to the Widow Clicquot who after her husband’s death took over his business and ensured that it would become, in time, an international company. The word veuve is French for widow and Barbe-Nicole was only 27 when her husband died in 1805. It was a time where there were few if any French businesswomen and none were allowed to even have a bank account. Yes, we have come a long way.
But Widow Veuve was audacious and bold. To encourage Napoleon’s Officers to protect her property she gave them bottles of her Champagne and plenty of it. Of course, being on horseback meant the officers couldn’t hold both bottles and glasses. So they jettisoned the glasses and used their swords to cut through the necks of the bottles, a practice now known as sabering according to Tilar J. Mazzeo who described this incident in his book, The Widow Clicquot: The Story of a Champagne Empire and the Woman Who Ruled It.Needless to say, you shouldn ‘t try this either at home or on a horse. Just pop the cork instead please.
The widow’s bribe worked. The officers got to drink fine Champagne, riding away happy and the Widow Clicquot’s property was safe. The Widow also revolutionized the Champagne industry with her innovations including a way to produce a crystal-clear champagne free of sediments as well as creating the first blended rose champagne and the first registered vintage Champagne. Her dream all those years ago was stated by her plainly in 1831: “I would like my brand to be ranked first in both New York and St. Petersburg”
We’d say her business plan worked out quite well. But what we really love is another of her famous quotes.
“Lobster salad and champagne are the only things a woman should ever be seen eating.”
We can drink to that.
See you at Mr. Purple.
Reservations for Veuve Clicquot Winter Chalet, which begins November 15, can be made up to can be made 10 days in advance at https://www.mrpurplenyc.com/.
For the truly sinful, not to be missed are such classic cookbooks as Dorie Greenspan’s Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere(Houghton Mifflin Harcourt; $26.99 Amazon price), a huge, brilliantly illustrated cookbook of the most delicious looking desserts. Greenspan, selected by Julia Child to write the New York Times bestseller Baking with Julia, also authored the James Beard award winning Baking: From My Home to Yoursand Around My French Table named the Cookbook of the Year by the International Association of Culinary Professionals. She spends part of each year at her home in Paris (it would be so easy to hate her for this wonderful sounding lifestyle if she wasn’t so friendly and nice) and also in New York City and Westbrook, Connecticut.
Though France is known for its fabulous pastry shops, in “Chez Moi” Greenspan shares recipes created by home chefs.
“In France you can get all the butter puff pastry you want in the grocery store and buy the most extravagant cakes at patisseries,” says Greenspan. “But it was really a revelation to me that the patisserie desserts are not the same desserts you get in French homes. These are charming, uncomplicated, satisfying, and delicious but they’re not fussy at all.”
Intrigued by what her friends baked at home, Greenspan, who has spent nearly two decades living in France, traveled across the country collecting their recipes—from Alsace she includes both a Christmas Cake and because of the area’s beautiful plump cherries, a cherry crumble tart, Tart Tropezienne comes from Saint-Tropez, Olive Oil and Wine cookies from Languedoc-Roussillon and the Soft Salted-Butter Caramels (be still my beating heart) is often found in Brittany.
It took Greenspan some five years to test all the recipes for this, her 11th cookbook, because it was important to her to bring these desserts to America. That involved testing and re-testing with both American and French flours and even traveling from her home in the U.S. carrying five pound bags of flour—one can only imagine the panic at the airport if the flour containers had busted open. Each recipe begins with a story of how she discovered it and where it comes from.
“The stories make the food more personal,” she says.
Surprising, there are several recipes calling for cream cheese including one titled The Rugelach That Won Over France. Before, says Greenspan, the French thought of cream cheese only to be used to make cheesecakes and spread on bagels.
That was before about a decade ago when cream cheese came to France “big time,” says Greenspan noting the French call it Philadelphia rather than cream cheese. And, of course, there’s Nutella which Greenspan describes as being the peanut butter of France.
She also includes a recipe for Crackle Cream Puffs (along with other cream puff recipes including one filled with mascarpone) noting that just as we have our cupcake shops, right now in Paris there are shops selling nothing but cream puffs and that they can be filled to order while you wait.
For those new to French dessert making, Greenspan recommends starting off with her Custardy Apple Squares and then Laurent’s Slow-Roasted Pineapple. As for me, I’m moving straight on to the Soft Salted-Butter Caramels and the macarons.
Brown Butter-Peach Torte
Makes 8 servings
For the filling
2 pounds, ripe but firm peaches
3 tablespoons (1½ ounces) unsalted butter
3 tablespoons sugar
1 tablespoon all-purpose flour
Tiny pinch of fine sea salt
¼ teaspoon pure vanilla extract (or a drop of pure almond extract)
Juice of ¼ lemon (or to taste)
For the crust
1 partially baked 9- to 9½-inch tart crust made with Sweet Tart Dough, cooled
1 recipe Sweet Tart Dough (recipe below), rolled into a 12-inch circle and refrigerated
Sugar, for dusting (sanding sugar, if you’d prefer)
Center a rack in the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
To make the filling: Bring a large pot of water to a boil. Have a large bowl of ice cubes and cold water nearby.
Cut a small X in the base of each peach. Drop a few peaches at a time into the boiling water, leave them there for 30 seconds and then lift them out with a slotted spoon and drop them into the ice water. When they are cool enough to handle, slip off the skins. If you’ve got some hard-to-peel peaches, you can boil them for a few seconds more or just remove the remaining skin with a paring knife.
Dry the peaches, cut them in half, remove the pits and cut each peach into about a dozen chunks. If the peaches are small, cut fewer chunks; the torte is best when the pieces are about an inch on a side. Put the peaches in a bowl.
Put the butter in a small saucepan over medium heat and allow it to melt and then bubble. Stay close to the butter as it boils, and when it reaches a light caramel color, pull the pan from the heat. You may see some small dark brown spots on the bottom of the pan, and that’s fine; for sure you’ll catch the whiff of warm nuts. Wait a minute or two, then pour the butter over the peaches. Add the sugar, flour, salt and vanilla and gently stir everything together. Finish with the lemon juice, tasting as you go. I prefer the juice to be a background flavor, but you might want it to be more prominent, and, of course, the amount will depend on the sweetness of your fruit.
To assemble the torte: Put the tart pan on the lined baking sheet. Give the filling another stir and scrape it into the tart shell, smoothing the top. You should have just enough filling to come level with the edges of the crust.
Remove the circle of dough from the refrigerator and let it rest for a couple of minutes, just until it’s soft enough to maneuver without cracking. Brush the edges of the tart shell with water, then position the circle of dough over the crust. Press the rim of the torte with your fingers to glue the two pieces together and then, pressing on the rim as you go, cut the top circle even with the edges of the pan.
Use a knife, the wide end of a piping tip or a small cookie cutter to remove a circle of dough from the center of the torte—this is your steam vent. Brush the surface of the torte lightly with cold water and sprinkle it generously with sugar.
Bake the torte for 40 to 50 minutes, or until the crust is deeply golden brown and, most important, the butter is bubbling. If you think the crust is browning too quickly—the thick rim has a tendency to get dark—cover the torte lightly with a foil tent. Transfer the torte, still on its baking sheet, to a rack and allow it to cool until it’s only just warm or at room temperature before serving. As it cools, the buttery syrup will be reabsorbed by the peaches, which is just what you want—so don’t be impatient.
Serving: Whatever you serve with the torte—vanilla ice cream or frozen yogurt (I like the tang of yogurt with the sweet peaches), softly whipped cream or even more softly whipped crème fraîche—don’t let it cover the top of the torte – it’s too pretty to hide.
Storing: You can partially bake the bottom crust up to 8 hours ahead and you can have the top crust rolled out and ready to go ahead of time, but the filling shouldn’t be prepared ahead. The baked torte is really best served that day. If you’ve got leftovers, refrigerate them. The crust will lose its delicateness, but the torte will still be satisfying.
Sweet Tart Dough (Pâte Sablée)
1 1/2 cups all-purpose flour
1/2 cup confectioner’s sugar (powdered sugar)
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, confectioners’ sugar and salt in a food processor and pulse a couple of times to combine.
Stir the yolk, just to break it up, and add it a little at a time, pulsing after each addition. When the egg is in, process in long pulses–about 10 seconds each–until the dough, whisk will look granular soon after the egg is added, forms clumps and curds.
Turn the dough out onto a work surface and very lightly and sparingly, knead the dough just to incorporate any dry ingredients that might have escaped mixing.
To press the dough into the pan: Butter a 9-inch fluted tart pan with a removable bottom. Press the dough evenly over the bottom and up the sides of the pan, using all but one little piece of dough, which you should save in the refrigerator to patch any cracks after the crust is baked.
Don’t be too heavy-handed–press the crust in so that the edges of the pieces cling to one another, but not so hard that the crust loses its crumbly texture. Freeze the crust for at least 30 minutes, preferably longer, before baking.
To partially or fully bake the crust: Center a rack in the oven and preheat the oven to 375 degrees F.
Butter the shiny side of a piece of aluminum foil and fit the foil, buttered side down, tightly against the crust.
Put the tart pan on a baking sheet to bake the crust for 25 minutes. Carefully remove the foil. If the crust has puffed, press it down gently with the back of a spoon. For a partially baked crust, patch the crust if necessary, then transfer the crust to a coking rack (keep it in is pan).
To fully bake the crust: Bake for another 8 minutes or so, or until it is firm and golden brown. (Keep a close eye on the crust’s progress–it can go from golden to way too dark in a flash). Transfer the tart pan to a rack and cool the crust to room temperature before filling.
To patch a partially or fully baked crust, if necessary: If there are any cracks in the baked crust, patch them with some of the reserved raw dough as soon as you remove the foil. Slice off a thin piece of the dough, place it over the crack, moisten the edges and very gently smooth the edges into the baked crust. If the tart will not be baked again with its filling, bake for another 2 minutes or so, just to that the rawness off the patch.
Storing: Well wrapped, the dough can be kept in the refrigerator for up to 5 days or frozen up to 2 months. While the fully baked crust can be packed airtight and frozen for up to 2 months I (Dorie), prefer to freeze the unbaked crust in the pan and bake it directly from the freezer–it has the fresher flavor. Just add about 5 minutes to the baking time.
Excerpted from BAKING CHEZ MOI, (c) 2014 by Dorie Greenspan. Reproduced by permission of Houghton Mifflin Harcourt.
Now that we’ve finally come to terms that summer is definitely over, my friend Victoria Cohen advises to embrace fall with these amazing cocktails from some of the coolest restaurants around.
It’s time to say goodbye to the days of rosé and warm up with the seasonal fall cocktails at Nearly Ninth at Arlo Midtown. Now available are the Cider-Car, Apple Cider Mimosa, Chai-Town, Hopscotch, Bourbon Smash and the gorgeous Applejack Sazerac (pictured below). The Applejack Sazerac is the ultimate autumnal cocktail, including Laird’s Applejack, Woodford Reserve, Honey, Peychaud Bitters and finished with Absinthe and a rinse of Allspice.
A drink crafted to the warm the soul, Zuma’s Japanese Old Fashioned is garnished with a freshly cut orange slice and two berries and takes a new twist on a timely classic. Made with Toki Japanese Whisky, Hokuto sugar and bitters this rich, smooth and silky cocktail will leave you begging for another.
Cocktail name: Pumpkin Spice Martini Westin Cape Coral Resort’s restaurant, Marker 92 Waterfront Bar & Bistro, is serving up the delicious Pumpkin Spice Martini, made with Smirnoff Vanilla Vodka, Bailey’s Irish Cream and Pumpkin Liquor. This festive drink is then topped with Whipped Cream, a dash of Cinnamon and Nutmeg. For those traveling to Cape Coral for Thanksgiving this fall, Marker 92 will be celebrating with a dedicated holiday dinner menu, as well as additional festive cocktails like their Apple Cider Mimosa, Cranberry Apple Sangria and Thanksgiving Punch. Price: $14
If you’re looking to shake off the chilly fall weather, look no further than The Irvington. Located in Union Square, the bartenders are now offering chic fall cocktails including the Bourbon Smash and our personal favorite, the Cider-Car (pictured center, below). Served in a coupe and topped with a dry apple chip, this Insta-worthy cocktail features Cognac, apple cider, lemon juice, apricot liquor and a hard cider float.
The English-inspired boutique hotel is renowned for its innovative (and oftentimes whimsical) cocktails, and someone who plays a large role in that recognition is its chief spirits officer, Jorge Centeno, who spearheads the property’s beverage program and mixes up some of the inn’s most popular, Instagram-worthy creations. Now, visitors to the inn can embrace spooky season all autumn long with Jorge’s fun play on Alfred Hitchcock’s creepy fall classic, The Birds, with The Birds Poison Punch cocktail – infused with mezcal and tequila, tepache, blue curaçao, lemon juice, mineral water and lavender smoke.
Combine ingredients over ice & stir for 30 revolutions. Can be served up or on a large format Ice cube. Garnish with an orange twist.
What makes it unique: “For those chocolate lovers. A savory balance of incredible spirits that accentuate the beautiful dark chocolate flavor you crave. The orange & vanilla notes from the Anejo tequila pair deliciously with the bitter notes made famous by Campari. A wonderfully warm and cozy libation for the fall” – Ian McKinney
With temperatures dropping as fall arrives, the newly opened, Spanish-inspired restaurant MDRD atop the historic Amway Grand Plaza in Grand Rapids, MI boasts flavorful twists on classic warm Spanish cocktails, including its cozy Spanish Coffee, which is crafted with rich overproof demerara rum and orange curacao flamed to perfection, both mixed into European roast coffee. The drink is then topped with whipped cream and a garnish of freshly grated nutmeg and gold leaf, satisfying imbibers’ taste, smell and sight on chilly autumn evenings.
Our favorite fall vegetable is tequila. LIQS, the world’s first premixed cocktail shot, is bringing you all the fall flavors with their Tequila Cinnamon Orange shot. In European countries, it’s common to take a shot of tequila with a cinnamon-sprinkled orange slice instead of salt and lime; thus, LIQS’ version was born. This mind-blowing flavor combination will change the way you look at tequila for a sweeter, smoother shot. Portable, pre-packaged, and premixed, LIQS’ lightweight four-packs are perfect for taking on-the-go. The shots are low carb, low sugar, low cal and gluten free and available across the U.S. for $9.99 – find the Tequila Cinnamon Orange here on Total Wine.
Akin to a premium rum punch, the Spice Market is made from Plantation three-star rum and Plantation original dark rum, mixed with complimentary sweet, spicy and sour flavors: charred banana, Orgeat (a nutty floral syrup), aromatic fall spices, and lime. This autumn orange-colored cocktail is topped with smoked banana foam and garnished with a peony.
This deep orange cocktail is a more riveting spin on a classic margarita, using fresh ingredients from tropical environments and mezcal, giving it a smokier flavor. Garnished with a mint leaf and a tajin-crusted glass, this one puts a fall twist on a summer staple.
Channeling the refreshingly crisp autumn air that engulfs the Holy City, the “An Apple a Day” cocktail utilizes organic apple cider, apple brandy and vanilla liqueur to provide immediate refreshment and invoke memories of fall days spent at the orchard. Combined with bourbon, a spritz of fresh lemon juice, and house-made fall spice syrup, it’s the ideal drink to sip on after a beautiful fall day exploring Charleston.
This cocktail from T2, a sophisticated rum and cigar lounge at Grand Hyatt Baha Mar, an expansive oceanfront luxury resort in the Bahamas, gives a kick to the classic Caribbean mojito combining rum and fresh mint leaves with house-made pumpkin syrup and pumpkin whipped cream, topped with a dash of soda. Guests can sip and savor as they take in the surrounding tunes of live Bahamian music and indulge in cigar pairing suggestions from in-house mixologists to create an all-encompassed experience.
The Inns of Aurora, a luxury lakeside boutique resort in the Finger Lakes, serves up the warming “Lost Moose” cocktail at their Fargo Bar & Grill, a tavern serving elevated eats and late-night drinks. Cozy up with hazelnut liqueur, Jack Daniels honey and apple juice, with a splash of ginger ale, in a mug – served hot.
DenimatThe Joseph, a Luxury Collection Hotel, Nashville Cocktail name:Life Is But a Dram Comfortable luxury, seasonally-inspired craft cocktails and an all-day menu of American and Italian favorites by Chef Tony Mantuano and team await at The Joseph Nashville’s rooftop bar, Denim. One of Denim’s signature cocktails perfect for Fall, Life Is But a Dram, is a spirited take on a Manhattan made with Heaven’s Door whiskey and The Joseph’s “Highway 61” whiskey blend, espresso-infused Carpano Antica, Angostura bitters and orange bitters.
Recipe:
Life Is But a Dram // Heavens Door and The Josephs Highway 61 whiskey blend, espresso-infused Carpano Antica, Angostura bitters, orange bitters
Denim at The Joseph, a Luxury Collection Hotel, Nashville
1.5 oz Heaven’s Door Highway 61 The Joseph Blend whiskey 1.5 oz espresso-infused Carpano Antica sweet vermouth 2 dashes of Angostura bitters Orange twist or orange oil Dehydrated orange slice (optional)
Add ingredients to mixing glass. Add ice and stir for 45 seconds. Strain into a coupe glass. Spray with orange oil or express oils from a fresh orange peel. Garnish with a dehydrated orange slice.
Add espresso beans to vermouth and allow to soak for 12 hours in the refrigerator. Strain out the espresso beans, and store infused vermouth in the refrigerator for up to two weeks.
Find the perfect fall respite within Manhattan at The Parlour Restaurant and Bar, where the Chili Mule is the perfect blend of classic fall spices. Made with premium Scottish Vodka, Arbikie infused with Chili, Ginger Beer, Fresh Lime Juice, and Rosemary Simple Syrup, it’s the perfect drink to enjoy on fall nights along with The Parlour’s Jazzy Wednesdays, featuring the Café Society.
Cocktail enthusiasts looking for a drink to sip during the crisp fall months should try Brugal 1888’s “East to West” cocktail. This unique fall-themed recipe fuses the premium rum – produced in the Dominican Republic by the 5th generation Brugal family – with maple syrup and apricot liqueur, adding a sweet flavor with hints of fruity and citrus notes.
Cocktail name: Merriman’s Coconog Sip on Merriman’s Coconog this holiday season for a tropical twist on the classic eggnog cocktail. Highlighting tastes of coconut and cinnamon, Merriman’s Coconog uses an Old Forester Bourbon and Licor 43 base mixed with coconut milk and freshly ground nutmeg. Top it off with whipped cream and enjoy in paradise!
Recipe:
13.5 oz Coconut Milk
6 oz Whole Milk
3 whole eggs
1/2 cup granulated sugar
3/4 tsp freshly ground Nutmeg
1/4 tsp Cinnamon
Blend on high speed for a full minute.
Whisk over double boiler until mixture reaches 160 F.
Chill overnight.
Shake 6 oz of chilled Eggnog Mix with:
1/2 oz Licor 43
1/2 oz Old Forester Bourbon
Pour in carved Coconut Top with a dollop of fresh whipped cream and a sprinkle of ground nutmeg.
Marriott Marquis Houston’s completely reimagined holiday lights event, Texas Winter Lights, will be serving innovative, boozy fall cocktails for any crisp autumn day. High Dive (the rooftop restaurant & bar) curated an all-new hot “Spiced Apple Pie” drink inspired by the aroma and taste of a delicious homemade apple pie. With the smell of cinnamon and spiced apples, this cocktail is sure to put anyone in the fall mood. Other fall cocktails will include a “Spiced Pear Martini,” a fruity seasonal punch with a crisp cranberry and orange finish, and a glow-in-the-dark “Starry Night” ginger mule (that even chan
Looking for a last minute Halloween treat that’s not only yummy, but healthy to counteract all that Candy Corn, caramel corn, and other candies we’re going to overeat? We’ve got good news for you. Catherine McCord has you covered. McCord, founder of Weelicious, a website created as a motivating guide combining her own experiences in creating healthy and delicious meals with fact-based research on children and food.
McCord, the author of Weelcious: One Family. One Meal featuring 140 original “fast, fresh and easy” recipes and Weelicious Lunches: Think Outside the Lunchbox, takes one of her childhood favorite desserts—pudding cups and recreates it into Chocolate Tofu Pudding Cups served in small clay flowerpots for a perfect Halloween treat. And honestly, it’s so good, no one will realize that it’s healthy.
Chocolate Tofu Pudding Cups
14-ounce package soft silken tofu (McCord suggests House Foods soft silken or Mori-Nu firm silken)
1/3 cup pure cocoa powder
1/3 cup agave nectar (feel free to use a little more if you want it sweeter)
1 tablespoon vanilla extract
24 chocolate wafers (McCord likes using Famous Chocolate Wafers)
Gummy Worms (Okay, it’s candy so we’re open to suggestions for a wholesome substitute that people would want to eat. But until then, either skip the Gummies and lose the great visual presentation or just focus on how healthy tofu is for you,)
4 small clay flowerpots
Place the first 4 ingredients in a food processor and blend to combine.
Scrape down the sides of the food processor. Blend again to make sure everything is incorporated.
Place 4 whole chocolate wafers in the bottom of the clay pots so none of the pudding goes through the hole at the bottom of the pots.
Divide the chocolate tofu pudding between the 4 pots.
Place the remaining 20 wafers in a Ziploc bag and using a rolling pin, crush into small pieces resembling dirt.
Sprinkle the crushed wafers on top of the pots and then place the gummy worms in the pots.
Serve.
Pizza Mummies
2 English muffins, cut in half
8 teaspoons pizza sauce
2 mozzarella cheese sticks
3 green olives with pimentos
Preheat oven to 400℉.
Place the English muffin halves on a baking sheet and bake for 5 minutes.
Remove muffins from oven and spread 2 teaspoons of the pizza sauce onto each English muffin half.
Peel the mozzarella sticks into strings and decoratively arrange them on top of each English muffin. Slice the green olives into 1/4 inch thick rings and place them on top of the cheese to create eyes.
Bake mummies for 3 more minutes, or until the cheese is melted.
