maché fa l l
2 01 1
issue 2
Fall into the season
Crisp air, crunching leaves, crackling fires and endless s'mores.
food entertaining survival
on the cover
RECIPE + STYLING BY ANAN DA + B E N S PA DT • P H OTOS BY DA N J O H N S O N
S'MORE CUPS The campfire is optional — enjoy these little treats anywhere. 12 cups • 30 minutes • $
14 whole graham crackers (2 cups finely crushed) 1/2 cup powdered sugar 12 tbsp. butter, melted 8 bars (1.55 oz. each) milk chocolate candy, divided 12 large marshmallows 1. Preheat oven to 350 2. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. 3. Combine graham cracker crumbs, powdered sugar and butter in small bowl. 4. Eyeball enough to evenly fill each cup in a muffin pan. 5. Press crumbs to form shallow cups. 6. Bake 5-7 minutes or until edges are bubbling. 7. Meanwhile, break four of the candy bars into rectangles. 8. Remove pan from oven; place 2 rectangles into each cup. 9. Place one marshmallow into each cup. 10. Return to oven 1-2 minutes or until marshmallows are just slightly softened. 11. Remove and cool for 15 minutes. Carefully remove cups from pan. Cool completely. CHOCOLATE DRIZZLE Break remaining candy bars and place in ziplock bag. Microwave on high 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Cut the corner off off the bag and drizzle chocolate on each cup. Let stand 40 minutes or until set.
RECIPE CARD
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NEWB O R N S , I N FA N TS , C H I L DREN & FAMILIES IN STUDIO & ON LOCATION 4
FALL 2011 machemag.com
www.e r i n b rodheadphotography.com | erinbrodheadphotography @ g m a i l .co m
fall
2011
issue
2
42 food entertaining survival
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FEATURING 42 A DAY AT
THE ORCHARD
You can pick your friends and you can pick your nose, but you can't pick your friend's nose. It might be better to just pick some apples.
5 8 CRISP
& DELICIOUS
You picked your bounty, now it's time to eat it!
58 28 FOOD 22
simplify Just Pick Four
28
three solutions Get Spiced
20 for the kids Carve It, Eat It
66 BONFIRE
OPTIONAL
See the s'more like you never have before.
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COME ONE, COME ALL
Round up the clowns in your life and thrown a circusthemed party.
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seasoned Fall in Love With Figs
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kitchen savvy How to Melt Chocolate
64 +
ENTERTAINING 11
eye candy Chalkboard Paint Goes Global
12
on the fly Easy Gobblin Grub
16
visualize Go With the Flow(ers)
86
just craft it Perfectly Ruffled
94
we dig Party Plates
SUBSCRIBE
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FOLLOW
St ay u p to d ate betwe e n i ss u e s , to o !
PRICE GUIDE
SURVIVAL 18
wrapped up The Right Direction
88
your style Details That Deliver
92
fresh picks Your New Favorite Everything
88
We give price ranges for each recipe so you know what kind of investment you'll be making before taking something on! $=$5-$20 $$=$20-$30 $$$=$30-$50
WHY MACHÉ? What other word can be a fun craft project and a delicious lettuce variety? It's the perfect word for a food and party magazine!
+ machemag.com FALL 2011
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fo o d e n tertaining survival
FOUNDED AND CREATED BY ADAM GALLAGHER agallager@machemag.com JOANNE GALLAGHER jgallager@machemag.com ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com
FOOD ADAM GALLAGHER JOANNE GALLAGHER
ENTERTAINING + SURVIVAL ANANDA SPADT HEATHER WINKEL
Contributors LISA BOSSMAN, facebook.com/lisabossman, makeup artist ERIN BRODHEAD erinbrodheadphotography.com, photographer DANIEL JOHNSON danieljohnsonphoto.com, photographer PAISLEY POPPY, paisleypoppyomaha.com, florist BENJAMIN SPADT, recipe developer Reader Submissions BRANDI MARSHALL, photographer BRITTANI SIGLE, party host EDITORIAL Editor HEATHER WINKEL
SOCIAL MEDIA Manager JOANNE GALLAGHER
TECHNICAL admin@machemag.com
ART Director HEATHER WINKEL Director ANANDA SPADT PHOTO Editor ADAM GALLAGHER
COPY Proofreader CARLA CORREA
ADVERTISING + SUBMISSIONS please contact hello@machemag.com
Custom design & letterpress studio offering affordable wedding, business & social stationery.
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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe. ©2011 maché magazine All rights reserved. Materials may not be reproduced without written permission. Address copyright queries to hello@machemag.com.
hello, again!
Welcome to the second issue of maché magazine, where there are always fresh ideas for food and entertaining. Where do we get our ideas? Well, from you, of course! We seek out professionals, amateurs and dabblers, asking them, "What are you loving right now?" Pumpkin spice, you say? We say right on. Friendship bracelets? Let us dig out our embroidery floss. Photo booths? Say cheese! So, basically, we couldn't make maché without YOU, our reader. Send us an email, a tweet, a wall post, whatever, and tell us what you're loving right now. We'll get cracking on a story about it. There is no staff of stylists or unlimited budget at machemag.com. There are just real ideas for (and by) real people. Flip. Click. Enjoy.
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love your city. love your bike. show your love.
quenluen.com/metrocycles
eye candy
DOWNLOAD CHALK GLOBE INSTRUCTIONS
PHOTO BY A N A N DA S PA DT machemag.com FALL 2011
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DOWNLOAD RECIPE CARD
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on the fly
Easy Goblin Grub No time before guests arrive? Here are some kid-friendly crowd-pleasers that can be tossed together in the blink of an eye.
GRAVEYARD FIVE-LAYER DIP This dip doubles as a centerpiece.
serves 6 • 10 minutes • $ 1 10 oz. can refried beans 1 16 oz. can Mexican-style diced tomatoes 12 cherry tomatoes, chopped 8 oz. sour cream 1/2 cup shredded Colby Jack cheese 1/2 cup romaine lettuce, chopped 3 10-inch tortillas 1. Combine beans and tomatoes and spread on bottom of 9-inch round serving dish. 2. Layer on chopped cherry tomatoes 3. Spread on sour cream and sprinkle cheese on top. 4. Just before serving, place tombstone characters into dip. Sprinkle the graves with shredded lettuce. TORTILLA HAND IN GRAVEYARD Using cookie cutters or a knife, cut 10-inch tortillas into gravestones and a hand (also try cats, owls, bats or trees). Bake in a 350-degree oven for 5 - 7 minutes or until crisp. Cool on rack.
RECIPES + STYLING BY BENJAMIN + ANANDA SPADT • PHOTOS BY DANIEL JOHNSON machemag.com FALL 2011
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HAUNTED TRAIL MIX Popcorn Pretzels Candy corn (we used apple-cider favored candy corn) 1. Dump all ingredients in a plastic bag and secure opening. 2. Let kids shake it to mix. 3. Pour into bowl and serve.
VAMPIRE PUNCH 1 quart cranberry juice 1 liter Sprite 1 pkg. frozen strawberries in syrup, thawed 1. Place strawberries in pitcher. 2. Add cranberry juice and Sprite. Stir.
FREE PRINTABLE DOWNLOAD
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WWW. DA NIELJOHNSONPHOTO.COM
visualize
Go with the Flow(ers) For a striking centerpiece, choose colors from one sliver of the rainbow.
Cosmos Anemones Zinnias Poppies Sumac berries
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CLICK TO BUY THESE PUMPKINS
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wrapped up
The Right Direction Make up-cycled bows out of fabric, paper or even maps.
CREATE YOUR OWN 1. Cut three 10-inch, three 9-inch, two 8-inch and one 6-inch strips (each 1/2-3/4 inches wide) of map. (You can use different lengths for different size bows.) 2. Loop each strip and staple the middle. 3. Hot glue loops together (largest on bottom to smallest) to make the bow. Loop the last strip into a round circle and glue in the center. Bonus: Instead of the last loop, add buttons or rhinestones to the middle to spice things up!
BY HEATHER WIN K E L • P H OTO BY A DA M G A L L AG H E R 18
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DOWNLOAD STEP-BY-STEP INSTRUCTIONS
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for the kids
Carve It, Eat It Go ahead, play with your food. We dare you!
JACK-O-LANTERN POP TARTS Show off your best scary face! Get your pumpkin-carving fix without having to scoop slimy guts. serves 6 • 15 minutes • $
store-bought refrigerated pie crust pumpkin or other filling (we used apricot) small knife 1. Preheat oven to 400 degrees. Unroll pie crusts and cut three equal-sized rectangles (about 2 inches by 3 inches) from each crust. 2. Carve the fronts of three rectangles, leaving the back uncarved. 3. Spoon filling onto the uncarved rectangles, leaving room around the edges. 4. Lay carved side on top of filling and press edges together with a fork. 5. Bake for 8 to 10 minutes.
BY H E AT H E R W I N K E L 20
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DOWNLOAD RECIPE CARD
simplify
ACORN SQUASH
MIXED G R E E N S
P O P CO R N
DRIED CRANBERRIES
Just Pick Four This is an easy way to create a salad that packs a major flavor punch.
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MIXED GREENS WITH SQUASH AND POPCORN SALAD 1. Mixed salad greens 2. Dried cranberries 3. Popcorn 4. Roasted squash (roasting instructions, page 25) Spice it up with apple cider dressing (page 27).
CLICK TO DOWNLOAD RECIPE
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ENDIVES
B LU E C H E E S E
ENDIVE APPLE SALAD WITH BLUE CHEESE 1. Endive leaves 2. Blue cheese 3. Dried cherries 4. Potato chips We suggest cherry balsamic dressing (page 27).
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CLICK TO DOWNLOAD RECIPE
GRANOLA
ROAST IT HOW TO ROAST SWEET POTATO To serve four, peel and cut 1-2 sweet potatoes into3/4-inch cubes, toss with olive oil, 1/4 tsp. of salt and 1/8 tsp. pepper. Spread evenly onto a baking sheet and roast in a 375-degree oven for 40-50 minutes, until tender.
WALNUTS
S L I C E D A L M O N DS
HOW TO ROAST ACORN SQUASH To serve four, cut 1 squash into quarters, remove seeds, and toss with olive oil, 1/4 tsp. of salt and 1/8 tsp. pepper. Spread evenly onto a baking sheet and roast in a 375-degree oven for 1 hour to 1 hour, 15 minutes, until tender. HOW TO ROAST YELLOW BEETS To serve four, quarter four beets, and toss with olive oil, 1/4 tsp. of salt and 1/8 tsp. pepper. Spread evenly onto a baking sheet and roast in a 375-degree oven for 1 hour, until tender.
DRIED CHERRIES
SLICED APPLES
SW E E T P OTATO E S
FRESH HERBS
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SPINACH, SWEET POTATO AND GRANOLA SALAD 1. Sweet potato 2. Granola 3. Dried cranberries 4. Fresh dill Give maple cider dressing a whirl.
Rules are made to be broken. We slipped in five ingredients.
CLICK TO DOWNLOAD RECIPE
ROASTED BEET SALAD 1. Roasted yellow beets 2. Dried banana chips 3. Fresh thyme 4. Dried cherries 5. Blue cheese Try with lemon vinaigrette.
CLICK TO DOWNLOAD RECIPE
3 Salad
Dressings,
3 Steps
1. Combine ingredients 2. Whisk in olive oil 3. Salt & pepper to taste
MAPLE CIDER Goes well with the sweet potato salad about 1¼ cups • 5 minutes • $
1/4 cup maple syrup 1/4 cup apple cider vinegar 3/4 cup extra-virgin olive oil 2 tsp. Dijon mustard salt and pepper to taste 1. In a small bowl, whisk together the maple syrup, vinegar and mustard. 2. Slowly pour the olive oil while whisking to create an emulsion (the mixture should begin to look creamy). 3. Season with salt and pepper.
CHERRY BALSAMIC
LEMON VINAIGRETTE
Try over the endive salad about 1 cup • 5 minutes • $
Great with the beet salad about 1 cup • 5 minutes • $
1/4 cup balsamic vinegar 1 tbsp. cherry jam 2 tsp. Dijon mustard 3/4 cup olive oil salt and pepper to taste 1. In a small bowl, whisk together the vinegar, jam and mustard. 2. Slowly pour the olive oil, while whisking to create an emulsion (the mixture should begin to look creamy). 3. Season with salt and pepper.
juice of 1 and ½ lemons (about 4 tablespoons) 1 tbsp. minced shallot 2 tsp. Dijon mustard 1 teaspoon honey 3/4 cup olive oil salt and pepper 1. In a small bowl, whisk together the lemon juice, shallots, mustard and honey. 2. Slowly pour the olive oil, while whisking to create an emulsion (the mixture should begin to look creamy). 3. Season with salt and pepper.
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three solutions
Get Spiced Pumpkin spice and everything nice. That's what fall is made of.
FREE TEMPLATE DOWNLOAD
BONUS cat and ghost designs.
RECIPES, STYLING + P H OTOS BY J OA N N E + A DA M G A L L AG H E R
PUMPKIN SPICE LATTE serves two • 10 minutes • $ 2 cups milk (whole, 2%, 1% or nonfat) 2 tbsp. canned pumpkin puree 1-2 tbsp. sugar (add more/less to taste) 1 tbsp. vanilla extract 1/2 tsp. pumpkin spice mix 1/2 cup hot coffee GARNISH whipped cream pinch of pumpkin spice mix 1. Add milk, canned pumpkin and sugar to a medium saucepan and cook over medium heat until hot, but do not boil. 2. Remove from heat and add vanilla extract, pumpkin spice mix and coffee. 3. Pour into two large mugs then garnish, if desired, with whipped cream and a pinch of pumpkin spice mix.
FREE RECIPE DOWNLOAD
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SPICED AND FRIED CHICKEN serves four • 30 minutes • $ 3 eggs 1/3 cup water 2 cups all-purpose flour 1½ tsp. baking powder 1½ tsp. pumpkin spice mix 1/2 tsp. cayenne oil for frying, preferably vegetable, peanut or canola oil
1. In a medium-sized bowl, beat eggs with the water. In another bowl, combine the flour, baking soda, pumpkin spice mix and cayenne. 2. Dip the chicken into the egg, and then coat well in the flour mixture. 3. Heat oil to 325 degrees F in a deep pot. NOTE: Do not fill the pot more than half-full with oil. 4. Fry the chicken in the oil until brown. Dark meat will take longer than white meat; dark meat will take about 1314 minutes, and white meat about 8-10.
FREE RECIPE DOWNLOAD
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PUMPKIN SPICE MIX
Combine 1½ tbsp. ground cinnamon, 2¼ tsp. ground ginger and 3/4 tsp. ground nutmeg for a perfetly blended pumpkin spice.
PUMPKIN PANCAKES serves four • 30 minutes total • $ 1¾ cups milk 1 cup pumpkin puree 1 egg 2 tbsp. vegetable oil 2 cups all-purpose flour 3 tbsp. brown sugar 2 tsp. baking powder 1 tsp. baking soda 2 tsp. pumpkin spice mix 1/2 tsp. salt
1. In a bowl, combine milk, pumpkin, egg and oil. 2. Combine flour, brown sugar, baking powder, baking soda, pumpkin spice mix and salt in a separate bowl. 3. Combine dry mixture with the pumpkin mixture; do not over-mix. 4. Heat a lightly oiled griddle or frying pan over medium-high heat. Add 1/4 cup of batter for one pancake onto the griddle. Brown on both sides and serve hot.
FREE RECIPE DOWNLOAD
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seasoned
Fall in Love With Figs We don't care how — fresh, dried or as jam — just give them a try.
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DOWNLOAD RECIPE CARD
FREE RECIPE DOWNLOAD
CHOCOLATE DIPPED FIGS
FIG PLATTER
serves 4 • 30 minutes • $$
10-12 fresh figs 1/2 pound of prosciutto, ham or salami 10-12 basil leaves baguette or crackers
12 fresh figs 1¼ cups semisweet chocolate chips
1. Line a large sheet tray or plate with parchment paper. 2. Add chocolate chips to a heat-safe bowl large enough to rest on top of a small saucepan. 3. Fill saucepan with 1-2 inches of water, making sure the bottom of the bowl does not touch the water; heat over low heat until the water begins to simmer, and then turn off heat. 4. Rest bowl of chocolate on top of the saucepan. Allow the chocolate to melt, stirring occasionally with a spatula. Once the chocolate is almost melted, remove bowl from the saucepan and stir continuously until chocolate is smooth and shiny. 5. Dip each fig into the melted chocolate and place onto the prepared tray. Chill for 15 minutes to allow the chocolate to harden. Note: If fresh figs are unavailable, whole dried figs can be used.
serves 4 • 10 minutes • $$
Arrange figs, prosciutto and basil onto a platter or board, and serve alongside a baguette or crackers. Note: If fresh figs are unavailable, use whole dried figs. Add a cheese for additional selection.
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FREE RECIPE DOWNLOAD
FIG AND CHEDDAR SWIRLS serves 4 • 10 minutes • $$ 1 egg, for egg wash 1 tbsp. water 1/2 cup shredded sharp cheddar cheese 1 tbsp. fig jam 2 tsp. stone ground mustard All-purpose flour 1 sheet puff pastry, thawed
PORK CHOPS WITH FIG SAUCE serves 4 • 25 minutes total • $ 4 pork chops 1 tbsp. olive oil 2 tbsp. butter 1 large onion, sliced 1 tsp. red pepper flakes 1 cup chicken broth 3 tbsp. fig jam 1 tbsp. Dijon mustard salt and freshly ground pepper
1. Lightly season pork chops on both sides with salt and pepper. 2. Heat oil in a large skillet over mediumhigh heat. Add pork, cook 3 minutes on each side until browned. Remove pork chops to a plate. 3. Lower heat to medium-low and add 1 tbsp. of the butter. Once melted, add the onions and red pepper flakes and sauté for 5 minutes until soft. Add chicken broth, jam and mustard, and cook until the sauce thickens slightly. 4. Return the pork chops to the pan, cover and cook for about 3 minutes or until cooked through. Add the final tablespoon of butter and serve. Note: Serve alongside sautéed spinach and roasted carrots (on recipe download card).
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1. Preheat oven to 400 degrees. Prepare egg wash by whisking egg with a fork. 2. Stir together fig jam and mustard, set aside. 3. Sprinkle flour onto a flat work surface. Unfold the pastry sheet, and brush with the egg wash. Spread the sheet with fig jam and mustard, and top with the cheese. 4. Starting at a short side, roll the pastry like a jelly roll. Cut into 20 (1/2-inch) slices. 5. Place slices, cut-side down, onto two baking sheets and lightly brush slices with the egg wash. 6. Bake for 15 minutes or until pastries are golden brown. Remove from oven and cool about 10 minutes before serving. Note: Replace fig jam with strawberry, blackberry, apricot or favorite jam.
DOWNLOAD RECIPE CARD
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BRAISED CHICKEN WITH DRIED FIGS AND POTATOES WITH PARSLEY SALAD serves 4 • 40 minutes • $ Dutch oven FOR CHICKEN 6 chicken thighs and/or drumsticks, bone-in and skin on 3 tbsp. olive oil 3 cloves garlic, minced 1 teaspoon red pepper flakes 2 bay leaves 2 cinnamon sticks 1 tbsp. coriander seeds 10-12 small potatoes, halved (suggested: fingerling potatoes) 5 whole dried figs, quartered 2 cups chicken stock 1 (16-oz.) can diced tomatoes FOR PARSLEY SALAD 1 cup parsley leaves 1 orange, zested, cut into orange segments and juiced 1 tbsp. olive oil salt and pepper
1. Place a large Dutch oven over medium-high heat. Add olive oil. 2. Pat chicken dry with a paper towel, season with salt and pepper, and add to the pan. Leave alone for 2-3 minutes until the skin is golden brown. Flip and brown other side, about 2-3 minutes. 3. Add garlic, red pepper flakes, bay leaves, cinnamon sticks and coriander seeds to the pan. Cook for 30 seconds to toast. Add potatoes and figs; season with an extra pinch of salt. 4. Add chicken stock and tomatoes. Lower heat to medium-low and cover. Cook for 25-30 minutes, stirring occasionally. Season with salt and pepper. Serve topped with a small spoonful of parsley salad. 5. To make parsley salad, add parsley, orange segments, zest, juice and olive oil to a small bowl, lightly toss, and season with salt and pepper.
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ORANGE SEGMENTS
1. Remove ½ inch from the top and bottom of the orange. 2. Cut away the peel and white pith from the fruit 3. Choosean orange segment and slice parallel to the membrane. Find the membrane on the other side of the segment and make another slice; the segment should fall away from the orange. 4. Repeat for all segments.
DOWNLOAD RECIPE CARD
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Orchard A DAY at THE
We headed to Milburn Orchards in Elkton, Maryland, for a day of picking, picnicking and Scrabble playing.
BY HEATHER W I N K E L + J OA N N E G A L L AG H E R PHOTOS BY A DA M G A L L AG H E R machemag.com ď‚&#x; FALL 2011
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A TRACTOR RIDE OUT TO THE ORCHARD IS JUST THE BEGINNING OF AN APPLE-FILLED DAY.
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FREE PRINTABLE DOWNLOAD
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PICKING GUIDE We'll be the first to admit that apple varieties are hard to keep track of! Use this guide with coordinating stickers to pick your apple of choice.
FREE PRINTABLE DOWNLOAD
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Try using the cinnamon stick as a straw!
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APPLE CUPS Drink from your cup and eat it, too!
large apple paring knife spoon lemon apple cider cinnamon sticks 1. Cut off top of apple about 1/4-inch from the top. (Cut straight to avoid a crooked rim.) 2. Cut around the perimeter of the apple, just inside the skin, leaving an outside edge. 3. Spoon out the inside of the cup, including the core. 4. Use knife to clean up inside edges. 5. Fill with cider and add a cinnamon stick.
DOWNLOAD INSTRUCTIONS —IT'S EASY!
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DOWNLOAD RECIPE CARD
APPLE BAR A delicious treat in lieu of a caramel apple.
apples apple slicer or knife 4 squeeze bottles 4 labels (print them here) label paper chocolate syrup caramel syrup peanut butter butterscotch syrup small jars or other containers toppings (we chose Nerds, crushed Kit Kat, chocolate chips, coconut and nuts) PREPARING THE BAR 1. Print labels and adhere to squeeze bottles. 2. Melt peanut butter in microwave and fill squeeze bottles as labeled (chocolate, peanut butter, caramel, butterscotch). 3. Fill jars with toppings. STUFFING YOUR FACE 1. Slice apples with apple slicer or knife and fill a bowl. 2. Squeeze on your favorite flavor and add as many toppings as you can handle.
DOWNLOAD LABELS
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APPLE-Y PICNIC Surrounded by apples, there's no better picnic locale than an orchard. Take along a few supplies and snack the day away.
pick-your-own apples apple bar toppings apple cider, in apple cups popcorn (use your apple bar toppings on this, too) crusty bread variety of meats and cheeses pickles sweet potato chips apple donuts from Milburn Orchards Scrabble
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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bimonthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads, maché delivers anytime, anywhere, at machemag.com. Have questions? Please email us at hello@machemag.com!
Crisp & Delicious Four ways to maximize your orchard bounty.
RECIPES, STYLING + P H OTOS BY J OA N N E + A DA M G A L L AG H E R 58
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CLICK FOR RECIPE DOWNLOAD
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CARAMEL APPLE CAKE serves 8-10 • 1 hour prep • 2 hours total, plus time to cool cake • $ CAKE 1/2 cup (1 stick) + 2 tbsp. unsalted butter, melted 2 cups + 2 tbsp. all-purpose flour, plus more for pans 2 tsp. baking soda 1/2 tsp. baking powder 2 tsp. ground cinnamon 1/2 tsp. ground ginger 1 tsp. salt 2 cups packed dark-brown sugar 2 large eggs 3 baking apples (such as Granny Smith or MacIntosh), peeled, coarsely grated
1. Preheat oven to 350 degrees; use 2 tbsp. melted butter and 2 tbsp. flour to coat three, 8-inch-round cake pans. 2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger and salt. 3. In another large bowl, combine butter, sugar and eggs, and fold in grated apples. 4. in three batches, add dry flour mixture to wet mixture until just combined. 5. Divide batter into prepared pans and bake 35 minutes or until a toothpick inserted into the middle of the cakes comes out clean. Cool the cakes in pans for 30 minutes; remove and place onto a wire rack to cool completely.
BUTTERCREAM 4 large egg whites 1 cup packed dark-brown sugar 1/4 tsp. salt 1½ cups (3 sticks) unsalted butter, room temperature, cut into pieces
1. Whisk egg whites, sugar and salt in a heat-proof bowl, set over simmering water; the bottom of the bowl should not touch the water. Whisk mixture until sugar has completely dissolved. 2. Use an electric mixer or add to the bowl of a stand mixer and whisk at medium speed for about 15 minutes. The mixture will cool completely and be light and fluffy. 3. Reduce to low speed and add butter slowly until fully incorporated.
CARAMEL 1/2 cups sugar 1/3 cups water 1/4 tsp. lemon juice 1½ cups heavy cream
1. Add water and sugar to a large saucepan over medium-low heat. Cook until sugar is dissolved. 2. Add lemon juice, and increase heat to medium-high. Boil until sugar turns medium-brown, about 5 minutes. On occasion, gently swirl the liquid to disperse the caramel color. Watch closely towards the end, the caramel can burn quickly. 3. Remove from heat; gradually add cream. Mixture will violently bubble at first contact with the cream; stand back to prevent injury. Use a whisk to combine the cream into the caramel.
SAUTÉED APPLES 2 baking apples (such as Granny Smith or MacIntosh), cut into eighths 3 tbsp. butter 1 tbsp. granulated sugar
1. Melt butter in a large sauté pan over medium heat. 2. Add apples and sugar, and sauté 5-10 minutes or until apples begin to soften and are warmed through..
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GRILLED CHEESE WITH APPLES AND BACON serves 2 • 25 minutes • $ 6 slices bacon 1 tbsp. maple syrup 1/4 tsp. freshly ground black pepper 4 slices bread 4 slices sharp cheddar cheese 1 apple, thinly sliced butter
CLICK FOR RECIPE DOWNLOAD
1. Preheat oven to 400 degrees. 2. Line a baking sheet with parchment paper or aluminum foil. Brush both sides of the bacon slices with maple syrup and sprinkle with black pepper. Place bacon in one layer on the pan and bake for 8 minutes. Flip and bake 8 minutes. Transfer bacon to a plate lined with paper towels. (Note: Depending on thickness, cooking time may vary.) 3. Heat a large skillet over medium-low. 4. To assemble a sandwich, top bread slice with one slice of cheese, 3 pieces of bacon, apple slices and an additional slice of cheese. Place a second slice of bread on top and spread with butter. Repeat with second sandwich. 5. Place sandwiches buttered-side down on skillet, and butter the other side. Cook until the cheese begins to melt and bread is browned. Flip; cook until the cheese is completely melted and the sandwich is golden brown. Serve.
Tastes like a donut w hen you top with p owdered s ugar or o n ion rings w h e n you add d ressing.
BEER-BATTERED APPLES serves 4 • 25 minutes • $ 4 to 5 cups vegetable oil, or other high smoke-point oil, such as canola oil or peanut oil 1 egg white 1 cup dark white beer, slightly flat 1 cup all-purpose flour 1 tsp. salt 1 tsp. cinnamon 1/8 tsp. cayenne pepper 3 Granny Smith or other baking apples, peeled and cored coarse sea salt
1. Pour oil into a large saucepan to depth of 2 inches. Heat oil over medium heat until it reaches 375 degrees. 2. In a large mixing bowl, whisk egg white until frothy, and gently stir in beer, flour, salt, cinnamon and cayenne pepper until smooth. 3. Slice apples into 1/4-inch rings; pat dry. 4. Add slices into batter. Remove one by one, allowing any excess batter to drip off, and carefully submerge in hot oil. Fry for about 1 minute on each side until golden. Remove fried apples from the oil with a slotted spoon and transfer to paper towels. Immediately sprinkle each slice with a pinch of coarse salt. Work in batches. Tip: Before pouring the oil into a pan, make sure it is completely dry. Any water droplets in the pan will cause the oil to splatter violently once heated. Tip: When working with hot oil, pay close attention to it. Keep kids out of the kitchen, and have the pan’s lid close by. CLICK FOR RECIPE DOWNLOAD
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POTATO AND APPLE EMPANADAS serves 4 • 1 hour, 20 minutes • $ 2 to 3 waxy red or white potatoes (about 1/4 pound), peeled, 1/2-inch dice 1 apple, peeled and 1/2–inch dice 1 onion, 1/2–inch dice 2 garlic cloves, minced 1/2 tsp. ground cumin 1 tsp. dried oregano 1/2 tsp. red pepper flakes 1/4 cup chicken broth salt to taste 2 store-bought uncooked piecrusts 1 large egg beaten with 1 tbsp. water for egg wash butter for greasing pans
1. Add potatoes to a large pot and cover with cold water and 1 tsp. of salt. Bring to a boil, uncovered. Cook until fork tender, about 10 minutes. 2. Meanwhile, place a large frying pan over medium heat. Add olive oil, onion and garlic, and sauté until onions are transparent. 3. Add apples and season with cumin, oregano and red pepper flakes. Cook and stir for 5 minutes, add broth and simmer for 3 minutes. 4. Drain potatoes, and add to the pan; season with salt and pepper. Cool. 5. To fill empanadas, roll out one piecrust to 1/8-inch thick, and use a 4-inch cookie cutter to cut out 5-6 circles. Repeat with second piecrust. Work quickly; once cut, place circles onto a cookie sheet and keep refrigerated until ready to fill. 6. Spoon 2 tbsp. of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush edges with egg wash, and fold dough in half to enclose the filling and form a semi-circle; use a fork to tightly seal the edges. Chill for 30 minutes before baking. 7. Place empanadas onto a buttered baking sheet. Brush to tops with egg wash, and bake in a 375-degree oven for 30 minutes.
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BONFiRE OPTIONAL
Channel your inner Girl Scout (the inventors of s'mores) and try these graham cracker, chocolate & 'mallow mashups. STYLING BY ANANDA S PA DT • P H OTOS BY DA N I E L J O H N S O N
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CRESCENT S’MORES If you make these rolls for breakfast, you'll crave them for lunch and dinner, too.
8 rolls • 15 minutes • $ 1 roll store-bought crescent rolls 1 cup semisweet chocolate chips 1 cup marshmallows 1. Unroll crescent-roll dough. 2. Fill each triangle with 8 chocolate chips and 6 marshmallows. 3. Roll up each triangle into a crescent roll. 4. Bake at 325 degrees for 11-15 minutes or according to package directions.
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RICE KRISPIE S'MORES 20 bars • 15 minutes • $
KRISPIES 3 tbsp. butter 4 cups mini marshmallows (or about 40 large marshmallows) 6 cups Rice Krispies cereal
TOP LAYER 4 oz semisweet chocolate (or about 1 cup chocolate chips) 10 full-sized graham crackers, broken in half 20 large marshmallows (approximately)
1. Butter (or spray lightly with cooking spray) a 9-by-13-inch inch pan. 2. In a large microwave-safe bowl, place 3 tbsp. butter (cut into a few pieces) and 4 cups of marshmallows. 3. Microwave about 3 minutes (stirring after 2 minutes) until butter and marshmallows are melted. Stir gently. 4. Add cereal and stir to combine. (Try using a plastic or silicone spatula sprayed cooking spray.) 5. Immediately pour mixture into prepared 9x13 inch pan. Press into pan with spatula. 6. Melt semisweet chocolate (or chocolate chips) in microwave (at 50 percent power), in 30-second intervals, stirring between intervals. Heat until just melted. 7. Spread chocolate on top of cereal treats in pan. 8. While the chocolate is still warm, lay graham cracker squares on top, leaving a little space between each cracker 9. Put pan in the fridge or freezer until the chocolate has set (about 10-15 minutes). 10. Cut into squares with a sharp knife, using the lines between the graham crackers as a guide. Place treats on a large baking sheet. 13. Cut large marshmallows in half and place cut-side down onto graham crackers. Optional: When all the graham crackers are topped with marshmallows, use a kitchen torch to toast the tops. If you don't have a torch, you can toast the marshmallows in the oven. Preheat your oven to broil. Place baking sheet of treats in the oven, leaving the oven door slightly ajar. Broil for 30 seconds. Watch closely; they can burn quickly. Cool before serving.
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S’MORE POPS Yield 10 • 30 minutes • $
1½ cups semisweet chips 10 large marshmallows 1 sleeve graham crackers crushed 10 wooden skewers 1. Temper the chocolate. Weigh out a large portion of the chopped chocolate. Weigh out another portion the weight of the first. Add larger amount to a pan in a double boiler and gently heat the chocolate until it is fully melted. Lower heat. 2. Add second portion of chocolate and stir until chocolate is fully melted (about 10-15 minutes). 3. Keep chocolate at a good working temperature. 4. Have chopped graham crackers set aside in a bowl. 5. By hand, dip the marshmallows halfway into the tempered chocolate. Pull marshmallow out of chocolate, letting the excess drip off, then skewer from the chocolate end, leaving the bare part of the marshmallow at the top. Sprinkle with graham cracker crumbs, then set top side down to allow chocolate to set. 6. When ready to pass out the s’mores, light your torch and set to lowest setting. Gently torch the exposed marshmallow by waving the flame across the surface. Quickly blow out any flare-ups on the marshmallows. Serve immediately.
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S’MORE COOKIE SANDWICHES 12 sandwiches • 40 minutes • $
2 cups all-purpose flour 1 cup (5 full sheets) graham crackers, crushed 1/2 tsp. baking soda 1/2 tsp. salt 3/4 cup (1½ sticks) unsalted butter, softened 3/4 cup dark brown sugar, packed 1 egg 1 tsp. vanilla extract 2 full Hershey’s bars, coarsely chopped 24 squares Hershey’s chocolate (2 full bars) 6 large marshmallows, cut in half
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1. Preheat oven to 325 degrees. Line a baking sheet with parchment paper; set aside. 2. In a medium bowl, combine flour, crushed graham crackers, salt, and baking soda; set aside. 3. In a large bowl, or the bowl of a stand mixer, cream the butter and sugar together until fluffy and light in color. Beat in the egg until just combined and stir in the vanilla. Add flour mixture to the butter mixture and beat until thoroughly combined. Stir in the chopped chocolate. 4. Place 1 tbsp. portions of cookie dough about 2 inches apart on the prepared baking sheet. Bake for 16-18 minutes, until edges are golden brown and center is slightly firm. 5. Transfer cookies to a wire cooling rack and immediately place 2 Hershey’s chocolate squares on top of half of the cookies while they are hot (these will be the top cookie of the sandwich). 6. Preheat the broiler. Place the remaining half of the cookies, bottom side up, on the cookie sheet and place one half of a marshmallow, cut-side down, on each cookie. 7. Broil until golden, 30-45 seconds. 8. Immediately place the top cookie over the marshmallow and press gently to spread it between the two cookies. Cool 10-15 minutes before serving.
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THERE'S NOTHING BETTER THAN A TOASTY BONFIRE ON A PERFECTLY CHILLY FALL NIGHT. EXCEPT MAYBE A S'MORE ...
COME ONE, COME ALL Join the circus of fun—mustaches, googly eyes and animal crackers too.
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DOWNLOAD MUSTACHE TEMPLATE!
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PHOTO BOOTH Follow these simple steps to set up your own party photo booth.
props (hat, silly glasses, mustaches) fun blanket or old sheet point-and-shoot camera 1. Gather as many cool circus props as you can. Think mustaches, top hats and bow ties. 2. Find a cool blanket or splatter paint an old sheet to use as a background. 3. Dress up and shoot away!
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CLICK TO SUBMIT YOUR BASH!
YOUR PARTY HERE! This party was submitted by a maché reader. Have a party you'd like to see in maché? Submit it here.
MAKE YOUR OWN! ALL YOU NEED IS CUTE PAPER, RIBBON AND A HOLE PUNCH.
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L i s a B o ss m a n ,
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LCB Artistry G l a m our, Bridal, S p e c i a l E ffects, Artistic & Co st u ming Makeup
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kitchen savvy
How to
MELT
chocol te instead of scorching it ...
ILLUSTRAT I O N S BY H E AT H E R W I N K E L
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Add chocolate chips to a heat-safe bowl large enough to rest on top of a pot without touching the bottom.
Fill pot with 1-2 inches of water. Heat over low heat until the water begins to simmer, then turn off heat.
Rest bowl of chocolate on top of the saucepan. Allow the chocolate to melt, stirring occasionally with a spatula.
Once the chocolate is almost melted, remove bowl from the saucepan and stir continuously until chocolate is smooth and shiny.
DIp goodies in chocolate or use a pastry bag to drizzle as needed!
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just craft it DOWNLOAD STEP-BY-STEP INSTRUCTIONS
Perfectly Ruffled Take crepe paper from wallflower to shining star of your party decor.
TWO-TONE STREAMERS 1. Cut 12-to-15 inch lengths of streamer and set aside. 2. Set your sewing machine to the highest tension (ours was “10”) and the longest stitch (ours was “5”). Take the first two strips of varying colored streamers and lay them on top of each other (Don’t worry if they are different lengths). 3. Do a quick forward and back stitch and then sew down the middle of your streamers (so that both layers are sewn together). As you go, watch the streamers ruffle up. As you come to the end, grab two streamers and overlap them with the previous ones. 4. To add more ruffle, use your right hand to slightly hold the thread as you sew. This increases the tension, and you’ll see the streamers really ruffle up.
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n s m tu tion u A ra g in eco z a dd m A an fts i g
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your style
Details That Deliver Fancy-pants gold eyeshadow FACING PAGE
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All-grown-up friendship bracelet NEXT PAGE
HOW to C R E AT E
A SH I M M E RY E Y E TUTORIAL BY LISA B OSS M A N • P H OTOS BY E R I N B R O D H E A D
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Eye liner.
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Mold contours.
St rate g i c h i g h l i g h t s .
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H OW to M AKE
A GROWN-UP F R I E NDSHIP BRACELET
PHOTOS BY A N A N DA S PA DT 90
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You'll need: embroidery floss, m e t a l b ra ce l e t , t wo b o b by p i n s
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DOWNLOAD STEP-BY-STEP INSTRUCTIONS
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FOR HIM C a n a l St re et iPhone Case j a c k s pade.com
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Pick out fun patterns for your dishes that only come out for special occasions. You'll start finding excuses to break out these beauts. 1. Vera Wang "Ikat," $16 2. Target tray, $12.99 3. Target bowl, $2.49 4. Pier 1 "Grace," $7 5. Anthropologie, $24 6. Target, $1.79 7. Anthropologie, $14 8. Anthropologie, $24 9. Anthropologie dessert plate, $8 10. Pier 1, $5 11. Kate Spade "Winnettlane," $20 12. Anthropologie, $12 13. Thrift store find $2 14. Living Quarters, $14
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maché your holiday COMING NOVEMBER 2011
If you want easy, quick and frick'n gorgeous ideas for the holidays, stop back at machemag.com in November.
We collect good ideas. We'd love to feature yours. hello@machemag.com
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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published bi-monthly, issues are brimming with original recipes, fabulous events, swoon-worthy fashion and DIY downloads. maché delivers anytime, anywhere, at machemag.com. Subscribe for free at machemag.com/subscribe.
Fresh and easy date-night recipes
Adam and Joanne of Inspired Taste are professional recipe developers and food photographers specializing in delicious date-night recipes for couples on the go.
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