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maché s u m m e r/fa l l

Enjoy the Season The best ways to savor gorgeous days before they fade away.

food  entertaining  survival

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 issue 8


on the cover

PHOTOS BY K R ISTA LE IGH HU R ST


FREE PRINTABLE DOWNLOAD

MINT TEA 15 minutes • $

one bunch fresh mint 4 cups water 2 tea bags 1. Boil water and remove from heat. 2. Add tea bags and fresh mint and allow to steep for an hour. 3. Strain into pitcher. 4. Fill rest of pitcher with cold water and optional sugar. 5. Chill before serving. 6. Garnish with mint leaves.

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St ay up- to - d ate b e twe e n i ssue s to o !

We have b e hi nd - the - sce ne s up d ate s, sneak peek s a nd b o nus re c i p e s o n o ur b l o g . You'll find us on Twit te r at @ m a che m a g and o n Fa ce bo o k too !

All t his and mo re at m a c he 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.


s ummer/fall

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iss ue

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food  entertaining  survival

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SUBSCRIBE for free at machemag.com/subscribe

FEATURING

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MADE FROM SCRATCH From farm to table, this family makes everything from scratch.

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BRUNCH

Make room for the best meal of the day.

THE PERFECT SHOOT

Your guide to a fabulous photo shoot.

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FOLLOW

St ay u p to d ate between iss u es , to o !

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PRICE GUIDE

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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

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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!

FOOD

ENTERTAINING

SURVIVAL

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on the fly Sprinkle Popcorn

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eye candy Apple Picking

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just craft it Easy Accessories

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visualize Italian Cream Soda

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wrapped up Bug Invites

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fresh picks Your New Favorite Everything

20 for the kids Funfetti Ice Pops 22

simplify Fall Ice Creams

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seasoned pots de creme

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everyday food Mac N' Cheese

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three solutions Simple Centerpieces

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kitchen savvy Jack-O'-Lanterns

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your style Bracelet Kit

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beauty fix Sunscreens

SUBSCRIBE

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machemag.com  SUMMER/FALL 2013

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fo o d  e n tert a ining  surviva l

FOUNDED AND CREATED BY Ananda Spadt + Heather Winkel with Adam + Joanne Gallagher of Inspired Taste ART + EDITORIAL Editorial and Creative Director HEATHER WINKEL hwinkel@machemag.com Proofreader CARLA CORREA

Introducing

T he

PERFECT CA R D

It 's shiny, it 's friendly, and it 's a lways in st yle.

Contributors JULIA GUNKO, murushki.com, crafter, stylist and photographer DEV HANUMARA, photographer KRISTA LEIGH HURST, kristaleighhurst.com, photographer HANNAH MESSINGER, nothingbutdelicious.blogspot.com, recipe developer, stylist and photographer NATALYA PROKOPANYCH, crafter and stylist JENNA SHEETZ modelmayhem.com/jennasheetz, licensed esthetician Special Thanks The Neefe Family Jess Zerphey, Ashley English and Haley Burns

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 occasionally, 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. ©2013 maché magazine All rights reserved. Materials may not be reproduced without written permission. Address copyright queries to hello@machemag.com.

TO ORDER CARDS CLICK HERE

www.quitelikeit .com

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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.


enjoy...

The perfect days between summer fading and fall appearing should really be a season of their own. Here are ten ways to bask in the glory of beautiful days before it’s too late. 1. Go apple picking! 2. Experiment with sprinkled popcorn! 3. Craving a campfire and s’mores? Make your own fall-flavored ice cream. 4. Turn apple cider into a table centerpiece. 5. Make something from scratch. 6. Brunch outside with your girlfriends. 7. Head to the beach to take a few photos without crowds and umbrellas in the way. 8. Carve a jack-o'-lantern. 9. Turn your summer treasures into accessories. 10. Poke around outside before it’s too chilly. (Don’t forget the sunscreen!) Maché delivers anytime, anywhere at machemag.com. Flip. Click. Enjoy.

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A SPECIAL THANKS

JULIA GUNKO

OF MURUSHKI Julia is the creative behind murushki. After years in advertising and marketing, she decided to start all over again as a freelance designer and decorator. Now studying at Lidewij Edelkoort's design school in Poznan, Poland, she continues her experiments with crafts, decor and photography.

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DEV HANUMARA

KRISTA LEIGH HURST

Wielding his Fathers Minolta SLR film camera at the age of 9 years old Dev Hanumara spent his free time fascinated by all things photography. Formal training in his early years mixed with an obsession for older manual focus lenses and finding a balance between the technical and abstract is always a challenging adventure for Dev.

Krista is lifestyle and wedding photographer based in Pennsylvania, but available for travel worldwide. She is passionate about capturing people’s stories truly and authentically. A storyteller with a camera! She views the world as a playground full of interesting moments that pass us by too quickly, and feels the desire to capture them all. She lives in Pennsylvania with her husband and adorable pup Cannoli the Cockapoo, has an obsession with chevron prints, Big Band Theory and sushi. You can view her work at kristaleighhurst.com.


HANNAH MESSINGER

OF NOTHING BUT DELICIOUS Hannah Messinger fourth generation owner of Mt. Vernon Restaurant in Chattanooga, Tenn. After graduating from Boston University in 2009, she moved to Nashville and started writing her blog, Nothing but Delicious. She currently works as a food writer, stylist and photographer; her work has been featured in publications such as Foodie Crush, The Tennessean and The Chalkboard Magazine.

NATALYA PROKOPANYCH JENNA SHEETZ Natalya is a part-time contributor to murushki. Being a person of multiple talents, she manages to work full-time as a photo editor for two lifestyle and design magazines, style photo shoots and model for murushki.

Jenna works as a licensed esthetician at a full service salon and spa providing facials, waxing services and makeup application to clients. She loves educating people with her knowledge of skin care, and helping them feel beautiful inside and out. She continues learning by taking hands on training classes from Aveda Education and keeps up to date with the latest trends in the beauty industry. Her love for fashion comes from her part time job as a fashion model, where she does most of her work in the Philadelphia area, and is a pro at shopping on a budget.

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eye candy

FIND AN ORCHARD NEAR YOU!

PH OTO BY A DA M A N D JOA N N E GA LLAGHE R 12

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Give it a try! Check out our FREE downloads at machemag.com/freedownloads

C lick

Print

Trim

St art filli ng up yo ur re ci p e b ox to d ay ! Planning your ow n p a r ty i s as e asy as 1 . . . 2 . . . 3 .

All t his and mo re at m a c he 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 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.


on the fly

Pop, Pop, Pop! Make boring popcorn delicious and colorful.

DOWNLOAD EASY RECIPE

BY HEATH ER WIN K E L • PHOTO BY D E V HA N U M A R A 14

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DEVPHOTO DEV_R6@HOTMAIL.COM


visualize

Hey Good Lookin' This Italian Cream Soda looks as good as it tastes.

FREE RECIPE DOWNLOAD

BY HEATH ER WIN K E L • PHOTOS BY D E V HA N U M A R A 16

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FREE JAR TEMPLATE


wrapped up

Creepy Crawly

A DIY invitation kids will buzz about.

BY HEATH ER WIN K E L • PHOTO BY D E V HA N U M A R A machemag.com  SUMMER/FALL 2013

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for the kids

Cool Down Beat the end-of-summer heat with a cool treat.

FUNFETTI ICE POPS 5 minutes + freeze time • $ • makes 6

small paper snack cups popsicles sticks (cut in half) sprinkles that won’t lose color when wet raspberry lemonade 1. Cover the bottom of each cup in sprinkles! 2. Pour in raspberry lemonade. 3. Let set in freezer until lemonade is frozen enough to insert sticks. 4. Add a few sprinkles to the top before putting pops back into the freezer. 5. Freeze until solid.

DOWNLOAD EASY RECIPE

BY HEATH ER WIN K E L • PHOTO BY D E V HA N U M A R A 20

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For more fun, use paper straws cut in half instead of sticks!

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simplify

Fall Scoops (No ice-cream maker required.)

S'MORES ICE CREAM makes 2 quarts • $ • 10 minutes + freeze time

1 14-ounce can sweetened condensed milk 2 teaspoons vanilla extract 2 cups heavy whipping cream 10 marshmallows 3 chocolate bars 4 graham crackers 2-quart freezer safe container 1. Roast marshmallows, crush graham crackers and chop three chocolate bars into chunks and set aside. 2. In a large bowl, combine vanilla extract and sweetened condensed milk. Set aside. 3. Whip 2 cups heavy whipping cream to very stiff peaks. 4. Gently fold half of the whipped cream into the condensed-milk mixture. The key here is gently. Once mixed, fold in remaining whipped cream until smooth. 5. Fold in graham crackers, marshmallows and chocolate chunks. 6. Transfer ice cream into 2-quart freezer-safe container, cover and freeze six hours or until solid.

BY H EAT HER W IN K E L • PHOTOS BY D E V HA N U M A R A 22

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FREE RECIPE CARD


MINT COOKIES ICE CREAM makes 2 quarts • $ • 10 minutes + freeze time

14-ounce can sweetened condensed milk 15 Cool Mint Creme Oreos 1/2 teaspoon peppermint extract 8-ounce container of Cool Whip, thawed green food coloring 2-quart freezer-safe container

1. In a large bowl, combine peppermint extract and sweetened condensed milk. Set aside. 2. Whip 2 cups heavy whipping cream to very stiff peaks. 3. Gently fold in whipped cream until smooth. 4. Crush Oreos. 5. Gently fold in Oreos and 5-6 drops of green food coloring for mint green color. 6. Transfer ice cream into 2-quart freezer-safe container, cover and freeze six hours or until solid.

FREE RECIPE CARD

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SALTED CARAMEL PEANUT-BUTTER COOKIE ICE CREAM makes 2 quarts • $ • 10 minutes + freeze time

14-ounce can sweetened condensed milk 2 teaspoons vanilla extract 2 cups heavy whipping cream 10 peanut-butter cookies 8 ounces caramel sauce sea salt 3 chocolate bars 2-quart freezer-safe container

1. Crush peanut-butter cookies and chop three chocolate bars into chunks. Set aside. 2. In a large bowl, combine vanilla extract and sweetened condensed milk. Set aside. 3. Whip 2 cups heavy whipping cream to very stiff peaks. 4. Gently fold half of the whipped cream into the condensed-milk mixture. The key here is gently. Once mixed, fold in remaining whipped cream until smooth. 5. Fold in cookies, chocolate chunks and half of the caramel sauce. 6. Start layering ice cream into 2-quart freezer-safe container, drizzling a layer of caramel sprinkled with sea salt between each. 7. Cover and freeze six hours or until solid.

FREE RECIPE CARD

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three department solutions

Simple Headline Centerpieces Dek line goes here and here and here

Three easy ways to make your table gorg!

PRETTY SIMPLE Fill glass jars with baby’s breath for classic, inexpensive table decor.

BY H EAT PHOTO, HER STY W INLIN K E LG,• EPHOTOS TC C R E DBY IT GOE D E V SHA HE NRUEM A R A 26

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DRINK UP

A bucket of ice steals the show—and acts as a cooler!

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SAIL AWAY

Use lemons, fabric scraps and toothpicks to make mini-sailboat table cards.

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Your party here! We love to collaborate with talented people like yo u!

CLICK TO SUBMIT YOUR BASH!

Submit your party, re ci pe o r c ra f t at ma che mag .co m/sub mi t You could b e i n the next i ssue o f maché!

All t his and mo re at m a c he 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 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!


seasoned

Opposites Attract A lesson in contrasts and pots de creme.

The best things about any season are the contrasts. It’s the pleasure of jumping into an icy lake on a sweltering day or seeing the sun peek out from behind the clouds at sunset after a storm. Food, too, seems to be most pleasurable when it has more than one note; desserts taste best when slightly salted, and I don’t think I need to explain how good a fresh, cold salad with warm bacon vinaigrette is.

PHOTOS AND RECIPE BY H A N N A H M E SSIN GE R OF N OT HIN G BU T D E L I CI O US machemag.com  SUMMER/FALL 2013

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SWEET CORN POTS DE CREME WITH STRAWBERRY LIME COMPOTE In this recipe, the delicate creaminess of the custard harmonizes with the sweet, chunky, acidic compote. Making pot de creme is a science: a rigid ratio of fat, liquid and sugar, with a precise goals for texture and flavor. There is no right or wrong when it comes to the compote; method and recipe are matters of preference and opinion. SWEET CORN POTS DE CREME 2 cups half and half * kernels from two ears of fresh corn 1/2 cup raw cane sugar 6 egg yolks (at room temperature) 4 6-ounce ramekins or 6 4-ounce ramekins 1. Preheat oven to 300. 2. Place kernels, cream and sugar in a saucepan and heat over medium low for a half-hour. 3. Bring mixture to a gentle simmer for an additional 15 minutes, being careful not to boil. 4. Pulse in a blender until there are no longer large chunks of corn. 5. Pour through a fine mesh sieve to strain. 6. Slowly stream mixture into egg yolks, whisking constantly. 7. Place ramekins in a baking dish with enough water to cover them half way. 8. Pour cream mixture into ramekins and bake for 3045 minutes, or until set. 9. Chill before serving. *You can also use whole milk or cream, but don’t use reduced-fat anything. If you have a submersion blender and anticipate splashing, add in a couple of extra tablespoons of cream at the beginning.

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STRAWBERRY COMPOTE 1 pint strawberries, roughly chopped 1/4 cup honey juice and zest of one lime 1. Combine lime juice and zest, plus honey, in a small pot and bring to a simmer for 10 minutes. 2. Add strawberries and simmer for another 10-15 minutes or until berries are soft. 3. Adjust sweetness and acidity to your liking. Tip: Try serving the pots de creme cold with slightly warm compote.


FREE PRINTABLE DOWNLOAD

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scratch

M A DE F R OM

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We spent a day at the Neefe family homestead, where everything is made simply.

Photos Krista Leigh Hurst Photography Concept and Styling Krista Leigh Hurst, Jenna Sheetz and Heather Winkel Creative Direction Heather Winkel Hair and Makeup Jenna Sheetz and Georgia Neefe Food and Recipes Georgia Neefe and Debbie Flowers (Fresh Fruit Pudding) Models Justin, Georgia, Daisy, Lila and Josie Neefe


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DOWNLOAD GARLIC DILL PICKLE RECIPE


GET THE COLESLAW RECIPE


POTATO CHIPS RECIPE

POTATO CHIPS

COLESLAW

freshly dug potatoes sea salt and pepper oil for frying

1 medium cabbage 1 carrot 2-3 minced spring onions 1 1/2 cups mayonnaise 1-2 tablespoons white vinegar 2 tablespoons sugar garlic salt and pepper to taste

1. Slice potatoes very thin. 2. Heat oil in a large cast iron skillet until very hot but not burning. 3. Add potato slices laying flat so they are not on top of each other. 4. Let fry until crispy. 5. Remove to a towel-lined plate. 6. While still sprinkle with salt and pepper. 7. Repeat until all potatoes are fried and allow to cool before serving.

1. Shred carrot and cabbage and set aside. 2. In large bowl mix together spring onions, mayonnaise, vinegar and sugar add garlic salt and pepper. 3. Add cabbage and carrots. 4. Mix together and refrigerate at least one hour before serving.

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DOWNLOAD BBQ PULLED PORK RECIPE


PULLED PORK AND BBQ SAUCE PULLED PORK ROAST pork roast or loin salt and pepper water 1. Put pork in dutch oven and sprinkle on a generous amount of salt and pepper. 2. Add water to cover the bottom of the pan (about one inch) and bake in a 300-degree oven for 1-2 hours until center is no longer pink. 3. Remove and cool slightly. 4. Shred with 2 forks.

BBQ SAUCE 2 cups Ketchup 1/2 cup vinegar 1/2 cup brown sugar 2 cloves minced garlic 1 teaspoon each salt and pepper 1/4 cup apple butter 1. Stir together in saucepan over low heat. 2. Pour over shredded pork

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FRESH RASPBERRY PUDDING FRESH FRUIT PUDDING 2 eggs ¼ cup butter or margarine 1 1/2 cup sugar 1 cup milk 3 1/2 cup flour 2 heaping tsp. baking powder 1 quart fresh fruit (we used raspberries) 1. Preheat oven to 350 degrees and beat eggs, butter and sugar. 2. Add flour, baking powder and milk. 3. Fold in fresh fruit. 4. Bake at 350 degrees for 45 minutes in a 9 x 13” greased and floured pan.

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RASPBERRY SYRUP I pint fresh raspberries 1/4 cup sugar 2 tablespoons lemon juice 1. Cook all ingredients in a saucepan and mash it as you heat it. 2. Bring to boil. 3. Reduce heat and simmer 1 minute. 4. Pour through sieve or cheesecloth. 5. Serve warm or cold.


FREE PRINTABLE DOWNLOAD

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FOLLOW THE NEEFE FAMILY BLOG


Brunch

The meal that's better than a boring breakfast.

P HOTOS BY KRISTA LEIGH HUR ST • ST Y LIN G A N D FOOD BY HE AT HE R W I NK E L HAIR, MAK EU P A N D ST Y LIN G BY JE N N A SHE E TZ 48

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Models Jenna Sheetz, Jess Zerphey, Ashley English and Haley Burns


MENU Host a girls brucn outdoors with this fabulous menu.

mimosa bar strawberry shortcake pancake skewers coconut macaroons fresh fruit bagels and cream cheese hard-boiled eggs yogurt cups


BRUNCH WITHOUT MIMOSAS IS JUST A SAD BREAKFAST.


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FREE PRINTABLE DOWNLOAD

STRAWBERRY SHORTCAKE PANCAKE SKEWERS 30 minutes • $

store- bought pancake mix sliced strawberries whipped cream skewers

1. Start by slicing strawberries into rounds. 2. Make mini (about 3-inch round) pancakes with store-bought pancake mix. 3. Skewer a pancakce and strawberry onto a skewer and top with whipped cream. 4. Continue stacking three more panckakes and strawberries and top with a dallop of whipped cream.

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YOGURT CUPS 5 minutes • $ • makes 6

6 tall shot classes granola vanilla yogurt honey 1. Fill glasses about 1/2 inch full of honey. 2. Spoon vanilla yogurt into glasses until almost full. 3. Sprinkle generously with granola.

FREE PRINTABLE DOWNLOAD

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FREE PRINTABLE DOWNLOAD

Opt for a few in black and white.

--


THE PERFECT SHOOT Your one-stop guide to a photo shoot you'll want to relive over and over.

STYLING BY H EAT HER W IN K E L • PHOTOS BY K R ISTA LE IGH H UR ST


Pack a cute and simple picnic.

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Use the food as props!

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TIPS Use these tips to find the most photogenic you.

1. Work with a photographer you're really comfortable with. 2. Pick a location you love to visit. 3. Plan an activity to keep you busy and interesting. 4. Be yourself!


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Get a lot of detail shots.

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Have fun to get candids.

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Don't be afraid to look away or close your eyes.

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kitchen savvy

How to Carve FREE PRINTABLE DOWNLOAD

a Jack-O'-Lantern You don't have to be an artist to make a work of art.

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2. Scoop out the flesh, pulp and seeds with scraper.

1. Cut a large hole around the stem in the pumpkin's top using a small keyhole saw.

3. Affix your design to the pumpkin and trace the design by poking holes with a needle.

4. Remove the template, carve the pattern and punch out the pieces. 5. Place a candle inside the pumpkin to illuminate the jack-o'-lantern.

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department just craft it

Headline

Dek line goes here and here and here

FREE PRINTABLE DOWNLOAD

STYLING BY JU LIA GU NKO + N ATA LYA PR OKOPA N YC H OF M U R U S H K I PHOTO, C KO R E DOF IT GOE HE RIE PHOTOSSTY BYLIN JUG, LIAE TC GU N M U RSU SHK 70

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CORAL BRACELET 1. Twist a thin silver rope a few times around a piece of coral’s branches and tie a knot. 2. Wrap around your hand and start reeling the rope around your wrist as you like.

Summer Treasures Instead of storing your beach keepsakes away, transform them into accessories.

SEASHELL BROOCH 1. Find a scallop with a little hole in it. You can also drill one with a small drill. 2. Place a small badge in the hole, add little charms beaded on the metal rings. You can use small details from old bracelets and necklaces, keychains, etc.

STONE CHOKER 1. Measure a length you like using a piece of lace as the chain. 2. Add your charms and tie on, experimenting with the knots as you like.

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everyday food

Bye, Bye Box Better than the boxed stuff...and practically as easy!

BAKED MAC N' CHEESE serves 8-10 • 45 minutes • $

7 tablespoons unsalted butter 1/4 cup plus 2 tablespoons all-purpose flour 4 cups milk 1 1/2 teaspoons dry mustard 1/8 teaspoon cayenne 1 pound elbow macaroni 3 cups grated cheddar cheese (about 12 ounces) 1 1/3 cups freshly grated parmesan cheese (about 4 ounces)

1. Preheat oven to 350 degrees fahrenheit and butter a 3- to 4-quart shallow baking dish. 2. In a heavy saucepan melt 6 tablespoons butter over moderately low heat. 3. Add flour and cook roux, whisking. Add milk in a stream, whisking, and bring to a boil while whisking. Add mustard, cayenne and salt and pepper to taste.4. Simmer sauce, whisking occasionally, until thickened (about two minutes).5. In a kettle of salted boiling water cook macaroni until just al dente (about 7 minutes) and drain. 6. In a large bowl stir together macaroni, sauce, cheddar and 1 cup parmesan. 7. Transfer to dish. 8. Sprinkle remaining parmesan and cayenne evenly over macaroni. 9. Cut remaining 1 tablespoon butter into bits and scatter over topping. 10. Bake macaroni 25 to 30 minutes or until golden and bubbling.

BY HEATH ER WIN K E L • PHOTO BY D E V HA N U M A R A 72

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FREE PRINTABLE DOWNLOAD

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ACCESSORY Co lo r b loc k Ba ng le f ro m nord st rom.com

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fresh picks TOY

BE AU TY

Leaves Pu z z l e f rom e t sy.com /sh op/m an z an i taki ds

ROD IN Li p Ba lm f rom sh opterra in .co m

SHOE

BOO K

R i l ey S i de -Z ip Boot s fro m m ad ewe ll.com

Your new favorite everything

Reven ge Wea r s P ra d a f rom am azo n .co m

ESSE NT IAL

FOR HIM

D E CO R

Swiss C ro ss Reve r s ib le Throw f ro m le ifs hop.com

Tan gram Crewn eck Sweater f rom j ackspade.com

Fl oral Herb Lea f f ro m wi l l i am s- sono m a .co m

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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.

i n s p i r e d t a s t e . n e t


your style

Super Chic These jewelry kits will make you swoon.

BUY YOUR KIT NOW!

MO D ELING BY JENNA SHE E TZ • PHOTOS BY K R ISTA LE IGH HU R ST 76

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NO-SEW BOW-TIE 30 minutes • $

5”x8” piece of cloth 3”x1” piece of cloth hot glue gun pin or clip

1. Start with a rectangle piece of cloth about 8” long and 5” wide. 2. Fold in ends (hot dog bun style, remember elementary school) and iron them down. 3. Fold in both ends to the middle and iron them down again. 4. Put a dab of hot glue in the middle and pinch together to create the bow-tie shape. 5. Cut a small piece of rectangular cloth (about 3” long and 1” thick). Fold sides in same as step 2. 6. Wrap cloth around the center of bow-tie and glue in back (you can pick which side you like better of your bowtie). 7. Glue a pin, or clip in the back (cover the piece hitting the bow-tie with a little cloth to help secure it). 8. Put it on your pup, little girl, son or hubby. machemag.com  SUMMER/FALL 2013

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beauty fix department

FREE PRINTABLE DOWNLOAD

FunHeadline in the Sun

We all love the let’s face it: here It’s damaging Deksun, linebut goes here and and here to our skin. Try these sunscreens to combat damaging UV rays. Coppertone Sport High Performance Ultra Sweatproof SPF 30

Aveeno Protect and Hydrate Broad with Nourishing Oat SPF 30

Neutrogena Ultra Sheer Body Mist SPF 45

Banana Boat Sport Performance SPF 50

PHOTO, STY LIN G, E TC C R E D IT GOE S HE R E BY JEN N A SHEETZ • STYLING BY HE AT HE R WIN K E L • PHOTO BY K R IST L E I G H H UR ST


JENNA SHEETZ MODEL | LICENSED ESTHETICIAN


SUBSCRIBE for free at machemag.com/subscribe

SEE YO U AR OUND!

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PHOTO BY KRI STA LE IG H HU R ST

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maché magazine summer/fall 2013  

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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