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maché s p r i n g

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 issue 5

Glorious Sunshine!

food  entertaining  survival

Time to bask in the loveliness of Spring.


on the cover MORE ON PAGE 42

Get outside and enjoy the sunshine.

STYLING BY ANANDA SPADT • P H OTO BY M E G A N C H R I ST I N E P H OTO G R A P H Y 2

SPRING 2012  machemag.com


Like what you see? Subscribe for FREE at machemag.com/subscribe

Stay up- to - d ate b e t we e n i ss u e s to o !

We have b e h i n d - t h e - s ce n e s u p d ate s , sneak peeks a n d b o n u s re c i p e s o n o u r b l o g . You'll find us on Twit te r at @ m a c h e m a g a n d o n Fa ce b o o k to o !

All this a n d m o re at m a c h e m a g .co m.

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, 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.


spring

2012

issue

5

80

food  entertaining  survival

machemag.com  SPRING 2012

5


FEATURING

62 FOOD

52

12 On the Fly 14 Visualize 22 For the Kids 26 Simplify 36 Seasoned

ENTERTAINING

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20 Wrapped Up


42

26

FOLLOW

Stay u p to d ate betwe e n i ss u e s , to o !

PRICE GUIDE

12 32

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!

SUBSCRIBE

Subscribe to maché for FREE at machemag.com/subscribe

32 Three Solutions 74 Just Craft It 88 Fresh Picks 90 We Dig

SURVIVAL

10 Eye Candy 72 Kitchen Savvy 76 Beauty Fix 80 Your Style

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fo o d  e n tertaining  survival

FOUNDED AND CREATED BY ADAM GALLAGHER JOANNE GALLAGHER ANANDA SPADT HEATHER WINKEL ART + EDITORIAL Editorial and Creative Directors ANANDA SPADT aspadt@machemag.com HEATHER WINKEL hwinkel@machemag.com Proofreader CARLA CORREA Contributors ADAM + JOANNE GALLAGHER, inspiredtaste.net, recipe developers, stylists + photographers DEV HANUMARA, photographer KRISTINA HOPKINS, anitsirkletterpress.com, food guru + styling assistant KRISTA LEIGH HURST, kristaleighhurst.com, photographer DANIEL JOHNSON danieljohnsonphoto.com, photographer AMANDA LIPMAN, aandatextiles.com, stylist MELISSA MCHUGH, beautybymelissa.mixform.com, professional makeup artist JESSICA MCKAY, birdhouseinteriors.com, stylist MEGAN POMEROY, meganchristine.com, photographer JENNA SHEETZ modelmayhem.com/jennasheetz, licensed esthetician BENJAMIN SPADT, recipe developer CHRISTOPHER VAN BUSKIRK, birdhouseinteriors.com, photographer SOCIAL MEDIA

ADVERTISING + SUBMISSIONS please contact hello@machemag.com 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.

Custom design & letterpress studio offering affordable wedding, business & social stationery.

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©2012 maché magazine All rights reserved. Materials may not be reproduced without written permission. Address copyright queries to hello@machemag.com. Every effort is made to ensure that content appears correctly. maché magazine cannot accept responsibility for any loss or damage caused directly or indirectly by the contents of this publication. All material is intended for informational purposes only. The views expressed in maché are not necessarily those of its editors or contributors.


hello!

The spirit of spring is infectious. It starts with a ray of sunshine. Then it's the chirp of a bird. Suddenly you have the uncontrollable urge to break out the grilling gear. Next thing you know, your backyard is filled with friends and flowers. You pour everyone a glass of lemonade and bask in the warm breeze. There's no going back to heavy meals and hot drinks. Spring is everywhere. Share it. machĂŠ delivers anytime, anywhere, at machemag.com. Flip. Click. Enjoy.

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eye candy

DOWNLOAD EASY STEPS

Fashionably On Time Upcycle those cute leftover party plates. BY H E AT H E R W I N K E L 10

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WWW. DA NIELJOHNSONPHOTO.COM


on the fly

Key to Your Heart Whip left-over key limes into a delicious treat

KEY LIME PIE From The Professional Chef. 2 hours • $$ • 10 servings CRUST 12 tablespoons graham cracker crumbs 6 tablespoons melted butter 1 ½ tablespoons sugar pinch salt TART/PIE 3 cups sweetened condensed milk 5 eggs 4 egg yolks ¾ cup Key lime juice

CHANTILLY CREME (NEXT DAY) 2 Cups heavy cream 4 tablespoons confectioner’s sugar 1 tablespoon vanilla extract

1. Combine all the ingredients in a medium bowl. Press the crust evenly into a 10-inch tart pan. 2. Bake in a 325-degree oven until the crust is set and slightly browned, about 12 minutes. Allow the crust to cool completely before filling. 1. In a large bowl, combine the condensed milk, eggs and yolks. Stir in the lime juice. Mix until well blended, but do not overmix. 2. Pour the filling into the prepared crust and bake in 300-degree oven until the custard is set, about 10 minutes. 3. Let the tart cool to room temperature, then wrap and freeze overnight. The filling will have a texture similar to cheesecake. 1. In the bowl of an electric mixer fitted with a wire whip, whip the cream to soft peaks. 2. Add the sugar and vanilla, and continue to whip until the cream reaches medium peaks. Reserve, refrigerated, until needed.

Note: You’ll be tempted to use regular limes for a couple reasons: the near-impossibility of juicing a Key lime and the fact that it’ll only take a few limes to get the juice you need instead of 20 or so. But don’t do it. The flavor is so much better with the Key limes.

PHOTO BY C H R I STO P H E R VA N B U S K I R K 12

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THESE WERE PROPS!

DOWNLOAD RECIPE CARD

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visualize

It's Okay to Play Think about shapes and patterns when plating.

PHOTOS + ST Y L I N G BY A N A N DA S PA DT


I N G R E D I E N TS 1 . S h a r p c h ed d a r 2 . Wh i te c h e e s e 3 . Tr i s c u t s 4. Dill pickles


I N G R E D I E N TS 1 . S p r i n g l e t t u ce 2 . Po r to b e l l o m u s h ro o m s 3 . Ro m a to m ato e s 4 . H o n ey m u st a rd s a u ce

Serves 2 • 1 hour • $

2 jalapeño cheddar tortillas 2 portobello mushrooms 1 Roma tomato, sliced 2 cups spring mix lettuce 4 tablespoons honey mustard sauce (recipe below) MUSHROOM MARINADE 1/4 cup balsamic vinegar 1/4 cup olive oil 2 tablespoons favorite barbecue rub 1/2 teaspoon salt 1/2 teaspoon pepper 2 cloves garlic 1. Put marinade contents in zip-top bag and incorporate well. 2. Add mushrooms and marinate 30-90 minutes. 3. Grill mushrooms 4-5 minutes each side, until soft. 4. Slice mushrooms in pinkie-sized slices. 5. Place slices of mushroom on tortilla and put 3 tomato slices next to mushrooms. 6. Add some spring mix and drizzle with honey mustard. 7. Wrap and eat! HONEY MUSTARD SAUCE 2 tablespoons honey 2 tablespoons yellow mustard 2 dashes hot sauce pinch of salt and pepper 1 tablespoon chives, minced 1. Mix and use in wrap.


FREE PRINTABLE DOWNLOAD

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I N G R E D I E N TS 1 . A ss o r te d c h o co l ate b a r s 2 . M a r s h m a l l ows 3 . G ra h a m c ra c ke r s


wrapped up

Rah, Rah, Pom-Poms Spread a little cheer with the easiest bow you'll ever make.

BY HEATHER W I N K E L • P H OTOS BY K R I STA H U R ST 20

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DOWNLOAD PRINTABLE INSTRUCTIONS

POM-POM BOW 5 minutes • $ • one bow

needle embroidery thread 5 pom-poms in varying sizes and colors 1. Thread needle and string pom-poms onto thread. Start with the biggest and move to the smallest. 2. Measure enough thread to wrap around package and arrange pom-poms in middle of string. 3. Tie a small knot to keep pompoms in place. 4. Place bow, wrap extra string around package and tie in place.

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for the kids

Go Bananas Three fun snacks for your favorite little monkey.

SILLY SUSHI Serves 2 • 15 minutes • $ 2 bananas fruit leather or Fruit Roll-Ups Swedish Fish fruit snacks

1. Peel and slice banana. 2. Wrap fruit leather around sides. 3. Garnish with Swedish Fish or bits of fruit snacks.

BY ANANDS SPA DT • P H OTOS BY DA N I E L J O H N S O N 22

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DOWNLOAD RECIPE CARD


BANANA FRIES

Serves 4 • 15 minute • $ 5 green bananas 1 quart oil for frying, or as needed salt to taste

1. Peel the bananas and slice into long, thin wedges or strings to make fries. 2. Heat the oil in a heavy deep skillet over medium-high. Place the banana fries into the hot oil and fry until golden brown, 5-7 minutes. 3. Remove from oil and drain on paper towels. Season with salt. Serve immediately.

FREE PRINTABLE DOWNLOAD

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PBB&J Serves 1 • 5 minutes • $ banana hot-dog bun peanut butter jelly in squeeze bottle

1. Spread peanut butter on bun. 2. Peel banana and place in bun. 3. Squeeze jelly on top.

FREE PRINTABLE DOWNLOAD


simplify

Color by Smoothie Pack some punchy color into easy-to-blend smoothies.

Kale Mango Banana Oatmeal Blackberry

RECIPE, STYLING + P H OTOS BY J OA N N E + A DA M G A L L AG H E R

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KALE & GRAPE SMOOTHIE 5 minutes total • $ • 1 smoothie 3/4 cup chopped kale, ribs and stems removed 1 1/2 cups eedless green grapes 1/2 cup apple juice

1/2 cup ice 1/4 cup low-fat yogurt 1 tablespoon fresh lemon juice

1. Add kale, grapes, apple juice, ice, yogurt and lemon juice to a blender. 2. Blend until smooth.

FREE PRINTABLE DOWNLOAD

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FREE PRINTABLE DOWNLOAD

MANGO CARROT SMOOTHIE 5 minutes total • $ • 1 smoothie

1/2 cup chopped ripe mango 1/2 cup chopped peeled carrot 1/2 cup orange juice 1 teaspoon grated fresh ginger 1/2 cup ice 1/4 cup low-fat yogurt 1-2 teaspoons honey (to taste) 1. Add mango, carrot, orange juice, ice, yogurt and 1 teaspoon of honey to a blender. 2. Blend until smooth, then taste to check for sweetness. 3. Add another teaspoon of honey if needed.

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BANANA OATMEAL SMOOTHIE 5 minutes total • $ • 1 smoothie

1/4 cup old-fashioned rolled oats 1 small ripe banana 3/4 cup almond milk 1/2 cup ice 1-2 teaspoons honey (to taste)

1. Add oats, banana, almond milk, ice and 1 teaspoon of honey to a blender. 2. Blend until smooth, then taste to check for sweetness. 3. Add another teaspoon of honey if needed.

FREE PRINTABLE DOWNLOAD

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BLACKBERRY COCONUT SMOOTHIE 5 minutes total • $ • 1 smoothie

1 cup fresh blackberries 1/2 cup apple juice 1/2 cup ice 1/4 cup light coconut milk 1 teaspoon fresh lime juice 1. Add blackberries, apple juice, ice, coconut milk and lime juice to a blender. 2. Blend until smooth.

FREE PRINTABLE DOWNLOAD

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3 solutions

Cookies to Cupcakes As if you need another reason to polish off those Girl Scout Cookies.

SAMOAS serves 24 • $ • 1 hour 1 box of Duncan Hines Dark Chocolate Fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 can vanilla frosting 12 Caramel Delight Girl Scout cookies, cut in half yellow food coloring 3/4 cup sweetened flaked coconut 1/2 cup chocolate chips

1. Preheat oven to 350 degrees and line cupcake pan with baking cups.2. Blend cake mix, water, oil and eggs in large bowl at low speed until for about 30 seconds. 3. Beat at medium speed for 2 minutes. 4. Pour batter into baking cups and bake for 19 - 22 minutes or when toothpick comes out clean when inserted into center. 5. While cupcakes are baking, mix a few drops of yellow food coloring into vanilla frosting and stir until well blended. Place coconut in skillet and heat over medium heat, stirring frequently until it has turned golden brown. 6. Once cupcakes have cooled, frost with yellow icing and garnish with coconut. 7. Place chocolate chips in a bowl and heat in 30-second increments until melted. Using a spoon, drizzle chocolate over cupcakes, top with half of Girl Scout cookie.

BY KRISTINA HO P K I N S • P H OTOS BY D E V H A N U M A R A 32

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FREE RECIPE DOWNLOAD

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TAGALONGS serves 24 • $ • 1 hour

1 box Duncan Hines Dark Chocolate Fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 can chocolate frosting 12 Peanut Butter Patty Girl Scout cookies, cut in half WHIPPED PEANUT BUTTER FILLING 2 tablespoons unsalted butter, room temperature 1/2 cup creamy peanut butter 1/2 cup powdered sugar 1/2 teaspoon vanilla extract 2 tablespoon heavy cream CUPCAKES 1. Preheat oven to 350 degrees and line cupcake pan with baking cups. 2. Blend cake mix, water, oil and eggs in large bowl at low speed until for about 30 seconds. 3. Beat at medium speed for 2 minutes. 4. Pour batter into baking cups and bake for 19 - 22 minutes or when toothpick comes out clean when inserted into center. 5. While cupcakes are baking, make peanut butter filling (see below). 6. Once cupcakes have cooled, use cupcake corer, apple corer or knife to cut a hole in the center of each cupcake. Remove cake core. 7. Pipe peanut butter filling into center of each cupcake. 8. Frost cupcake with chocolate frosting 9. Garnish with half of a Girl Scout cookie. WHIPPED PEANUT BUTTER FILLING 1. In a bowl, use either stand mixer with whisk attachment or hand mixer to cream together butter and peanut butter. 2. Scrape sides and bottom of the bowl and add powdered sugar. Mix until smooth. 3. Scrape sides again, add vanilla and heavy cream. Whip on high for 3 minutes until light and fluffy.

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FREE RECIPE DOWNLOAD


THIN MINTS serves 24 • $ • 1 hour

1 box Duncan Hines Dark Chocolate Fudge cake mix 1 1/3 cups water 1/2 cup vegetable oil 3 large eggs 1 can vanilla frosting 28 Thin Mint Girl Scout cookies green food coloring 1. Preheat oven to 350 degrees and line cupcake pan with baking cups, insert a cookie in the bottom of each baking cup. 2. Blend cake mix, water, oil and eggs in large bowl at low speed until for about 30 seconds. 3. Beat at medium speed for 2 minutes. 4. Pour batter into baking cups and bake for 19 - 22 minutes or when toothpick comes out clean when inserted into center. 5. While cupcakes are baking, mix a few drops of green food coloring into vanilla frosting and stir until well blended. Place four remaining cookies in sandwich bag and crush with a rolling pin. 6. Once cupcakes have cooled, frost with green icing and garnish with crushed cookies.

FREE RECIPE DOWNLOAD

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seasoned

Avocados Delight There's no bad way to eat an avocado (or two!).

GRILLED AVOCADO WITH GRAPEFRUIT SALAD

5 minutes prep • 15 minutes total • $ • 2 salads (half an avocado each)

2 tablespoons olive oil 1/2 teaspoon Dijon mustard 1 tablespoon fresh lemon juice 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 1 ripe avocado, cut in half lengthwise 1 grapefruit 1. Heat a grill pan or outdoor grill to mediumhigh. 2. Whisk together olive oil, mustard, lemon juice, salt and pepper in a small bowl. 3. Dip each avocado half into the dressing, then place onto grill, flesh-side down, and cook 3-5 minutes until grill marks appear. 4. Remove rind from grapefruit, then chop into small cubes. Toss grapefruit with remaining dressing. 5. Place one avocado half, grill marks up, onto a plate. Fill hole with grapefruit.salt and cloves into a large bowl.

FOOD, STYLING + PHOTO G R A P H Y BY J OA N N E + A DA M G A L L AG H E R 36

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FREE PRINTABLE DOWNLOAD

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EASY AVOCADO SPREAD 5 minutes total • $ • 1/2 cup spread

1 ripe avocado 2 teaspoons fresh lemon juice pinch of salt 1. Mash avocado with lemon juice and salt then spread on sandwiches, wraps or anything else that needs a creamy touch.

AVOCADO AND TURKEY OPEN-FACED SANDWICHES 5 minutes total • $ • 4 sandwich halves

2 English muffins, halved lengthwise 4 tablespoons easy avocado spread 8 slices deli turkey 8 thin slices English or hothouse cucumber 8 thin slices radish salt and freshly ground pepper 1. Lightly toast English muffins, then spread each muffin half with a spoonful of avocado spread. 2. Top with 2 slices of turkey, cucumber, radish and a sprinkle of salt and freshly ground black pepper.

FREE PRINTABLE DOWNLOAD

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FREE SPREAD DOWNLOAD


AVOCADO PIE 10 minutes prep • 1 hour, 10 minutes total • $ • 8 servings

2 cups of graham-cracker crumbs (about 2 packages of graham crackers) 2 tablespoon sugar pinch of salt 5 tablespoons unsalted butter, melted 1 ripe avocado 1 (14-ounce) can sweetened condensed milk 1/2 cup fresh lemon juice 1/2 cup cream, whipped fresh berries

1. Heat oven to 350 degrees. 2. Combine graham-cracker crumbs, sugar, salt and melted butter in a small bowl, then pour into a 8-inch pie dish. 3. Use the back of a spoon to press crust into the bottom and up the sides of the dish. 4. Bake 7-9 minutes, until lightly browned. Cool. 5. Once the crust has cooled, add avocado flesh, condensed milk and lemon juice to a food processor and pulse until smooth. 6. Pour into pie dish and refrigerate at least 1 hour. 7. Top pie with whipped cream and fresh berries.


FREE PRINTABLE DOWNLOAD

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!!! YI PP EE

GOOD DAY

STYLING BY ANANDA SPADT • P H OTOS BY M E G A N C H R I ST I N E P H OTO G R A P H Y FLOWE R S BY T H E PA I S L E Y P O P PY

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UP, UP AND AWAY

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BUY THIS DRESS


HOSTESS WITH THE MOSTEST

BLUE LAGOON 10 minutes prep • $ • 1 glass

1 ounce vodka 1 ounce Blue Curacao liqueur lemonade

1. Pour vodka and curacao over ice in a highball glass. 2. Fill with lemonade.

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WHO NEEDS A VASE? GRAB ANYTHING WITH A HOLE TO MAKE A CENTERPIECE.

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TIE IT OFF

USE A LEMON, ORANGE OR OTHER FRUIT TO HOLD DOWN YOUR TABLE CLOTH.

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MAKE STRIPED FORKS


! A T S E ยกFI Build your own taco bar: Fresh, fun, international fare.

STYLING BY HEATHER W I N K E L โ€ข P H OTOS BY D E V H A N U M A R A FOO D BY K R I ST I N A H O P K I N S


DOWNLOAD FAB FIESTA PARTY IDEAS


SODA BAR Skip the drink recipes and add pops of color with Goya soda or other colorful bottled drinks. Fill a tub with ice, and let guests pick their flavor. Easy on you, but not on the eyes.

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Pin name tags onto jalape単os for easy place setting cards.


BUILD YOUR OWN TACOS Use the most colorful taco-building supplies you can find, arrange them in a creative way and let guests build their own tacos. Vibrant foods add to the decor—the more color and patterns, the better.

TACO SEASONING Combine 1/4 cup ancho chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 to 1 teaspoon crushed red pepper flakes (to taste), 2 teaspoons dried oregano, 2 teaspoons paprika, 2 tablespoons ground cumin, 3 teaspoons sea salt and 1/2 teaspoon black pepper in a small bowl. Store in an airtight container.

TACO BEEF (OR TURKEY)

1. Use 2 to 2 1/2 tablespoons of taco seasoning in place of a packet of storebought taco seasoning. 2. Combine 2 tablespoons cornstarch with 1 cup cold water, and stir to dissolve cornstarch. 3. In a large saute pan over medium-high heat, brown 1 pound ground beef or turkey, add seasoning and cornstarch/water mixture, and simmer over low heat until liquid has thickened.

LIME CHICKEN

1. Create marinade of 1 tablespoon minced garlic, 1 1/2 teaspoon chili powder, 1 tablespoon olive oil, 1/2 cup fresh lime juice, 1/2 cup tequila, salt and pepper. 2. Marinade 4 chicken breasts for 1/2 hour at room temperature. 3. Grill chicken for 5-6 minutes (or until cooked through) on each side.

GUACAMOLE Combine mashed avocado, chopped onion, minced garlic, freshly squeezed lime juice, salt and pepper to taste.

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LIME CHICKEN RECIPE

Limes make great table decor.


TACO SEASONING RECIPE

GUACAMOLE RECIPE

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CHUNKY SALSA $ • 15 minutes total

2 packages cherry-tomatosized heirloom tomatoes, halved 1/2 cup red onion, chopped 2 jalapenos, finely chopped 1/2 lime, freshly squeezed 1/2 cup cilantro salt and pepper 1. Combine ingredients in a bowl and gently mix. 2. Serve with tortilla chips or on tacos.

SALSA RECIPE

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BLOOD ORANGE MARGARITA 5 minutes • $ • makes 1 margarita

1 blood orange, sliced 3 ounces fresh blood-orange juice 2 ounces tequila 1 ounce triple sec splash of agave nectar sugar

1. Rub rim of a glass with edge of a blood orange slice, then swirl through sugar. 2. Combine remaining ingredients in a cocktail shaker. Add ice and shake for 15 seconds. 3. Put a few cubes of ice into glass, strain cocktail into glass and drink.

MARGARITA RECIPE


SUCCULENT CENTERPIECE 1 hour • $$ • makes one pot

terracotta pot 3-4 plants (cactus and succulent mix) charcoal potting soil sand rocks decorative pebbles

1. Start with about an inch of rock at the bottom of your terracotta pot to help with drainage. 2. Add a thin layer of charcoal to keep things clean. 3. Cover charcoal with potting soil. 4. Create divots in soil and place plants. Water lightly with mister. 5. Cover soil with sand. 6. Add decorative elements such as pebbles or trinkets.

FREE PRINTABLE DOWNLOAD

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DEVPHOTO d e v _ r 6 @ h o t m a i l . c o m


STYLING BY ANAND S PA DT, A M A N DA L I P M A N + J E SS I C A M C KAY PHOTOS BY DANIEL JOH N S O N • R E C I P E BY A L E XA N D R A V I L L A R E A L


DOWNLOAD BUTTERFLY TUTORIAL


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FRINGE STIR STICK To make, cut a length of tissue paper 3 inches wide. Snip 1 1/2 inch deep, every 1/8 inches to create fringe. Roll stir stick up in the tissue and secure with tape or glue.

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FREE TASSEL DOWNLOAD


HONEY LAVENDER BAVARIAN-FILLED PAVLOVAS 2 hours total • $$ • 9 servings PAVLOVA 4 egg whites 1 cup fine granulated sugar 1/2 teaspoon vanilla 1/2 tablespoon cornstarch 1. Create a template for piping meringue on parchment paper, about nine 2-inch circles. Place on sheet pan. 2. Whip egg whites on low speed with electric mixer until soft peaks form. 3. Add sugar and continue whipping until stiff peaks form. 4. Whip in the white vinegar and vanilla. 5. Sift cornstarch on top of meringue and fold in. 6. Transfer meringue to piping bag, and pipe within template to make a flat disk with a lip around edge. This will hold the Bavarian when plated. 7. Bake in a 250-degree oven for an hour or until dry. POACHED STRAWBERRIES 2 pounds strawberries 10 ounces water 6 ounces granulated sugar 1. While Bavarian cools, make a simple syrup by dissolving sugar into water in a saucepan over medium-high heat. 2. Hull, quarter and rinse strawberries. 3. Add strawberries to simple syrup. Set heat to low and cover. 4. Cook until just soft (not mushy), and transfer to a bowl. Cool and refrigerate.

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HONEY LAVENDER BAVARIAN 1 cup heavy cream 1 1/2 teaspoon lavender, dry 10 ounces honey 1/8 cup cornstarch 3 yolks pinch of salt 3 cups heavy cream 1. In a saucepan, bring one cup heavy cream to a boil and immediately turn off the burner. 2. Stir in lavender and honey, and let steep 10 minutes. 3. Whip egg yolks, cornstarch and salt until pale in color and fluffy. 4. Temper yolk mixture into cream by pouring some cream into the mixture and then pouring it back into the saucepan with the other cream. 5. Stir mixture on low heat until thick and custardy. 6. Push mixture through a metal strainer and into a bowl. Refrigerate with plastic wrap directly on custard surface until completely cool. 7. Whip remaining cream until soft peaks form. 8. Gently fold whipped cream into cooled custard. ASSEMBLY Place pavlova on plate and pipe Bavarian. Top with strawberries and syrup.


FREE PRINTABLE DOWNLOAD


GO VINTAGE Don't be afraid to throw vintage pieces into the mix.

BUY THIS CART

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a s s i l e M y by

t u a Be

PROFESSIONAL MAKEUP ARTIST | BRIDAL, BEAUTY, GLAMOUR, FASHION

beautybymelissa.mixform.com | 717-405-9529


kitchen savvy

Get Fresh Intimidated by fresh herbs? Here is a crash course. It's easy to swap out dry herbs for fresh, just use three times the amount. One teaspoon of dry herbs equals 1 tablespoon of fresh herbs. Add fresh herbs near the end of cooking. In cold dishes, like potato or pasta salad, add herbs at the beginning so their flavors can blend. BASIL Use on most vegetables, in pasta sauce, stews, soups and for making pesto. Substitute: oregano or thyme

MINT Use on carrots, fruit salads, tabouli and in beverages like tea. Substitute: basil, marjoram or rosemary

CHIVES Use on potatos and tomatos, in dips, spreads, soups and salads. Substitute: onion, green onion or leek

OREGANO Use with tomatoes and peppers and in pasta sauces. Substitute: thyme or basil

PARSLEY Use in potato salad, other salads, dressings, soups and tabouli. Substitute: chervil or cilantro

CILANTRO Use in Mexican or Asian dishes, dressings and salsas. Substitute: parsley ILLUSTR AT I O N S BY A N A N DA S PA DT 72

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Mother's Day is almost here! Order now to avoid guilt. p a i s l e y p o p p y o m a h a . c o m machemag.com ď‚&#x; SPRING 2012 73


just craft it

It's Alive! Liven up table settings with a little potted plant.

DOWNLOAD EASY STEPS

BY HEATHER WI N K E L • P H OTO BY D E V H A N U M A R A 74

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beauty fix

EYELINER

BY LICENSED ESTHETICIAN J E N N A S H E E TZ • P H OTOS BY K R I STA H U R ST HAIR AND M A K E U P BY M E L I SSA M C H U G H 76

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COLOR POP From fashion to beauty, make the color wheel your friend this season.

Spring is here, and bright colors abound! This season is all about being adventurous at the makeup counter and bringing vibrant colors to your face. Shelves are filled with beautiful, vivid products, yet we don't seem to be taking advantage of these fantastic palettes. CHOOSE YOUR TARGET There are many ways to apply daring shades without going overboard. Whether you’re a lipstick gal or you tend to lean toward shadows and liners, we’ve got you covered! Use different products to play up a single feature of the face. BE BOLD Go ahead—pick a favorite color or one that will flatter your skin tone, and go with it! Makeup should be fun and expressive, so be sure to utilize the array of bold, eye-popping shades that are at your fingertips. machemag.com  SPRING 2012

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E Y E S H A D OW

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EYELINER + S H A D OW CO M B O LIPST I C K

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your style

Mix

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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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maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Published five times a year, 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.

maché magazine-spring 2012  

maché is an online magazine that covets life’s true essentials: delicious food and making memories with friends and family. Brimming with re...

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