SEASONAL RECIPES FROM OUR MOMS www.ournarratives.com
A FALL SANGRIA TRADITION WITH MINA We are constantly looking for ways to get our kids involved with our hobbies, interests and traditions… mother-daughter manis, family art gallery tour, anyone? So we loved learning about Mina and her sweet daughter, Layla, and their family-started and family-continued tradition of making… sangria. (It’s delicious – her recipe is below!) What tradition have you stopped since becoming a parent? We hope mina’s story inspires you to start it up again – with your kids! Sangria with family One of our fall traditions is making my mom’s autumn flavored sangria. Growing up, my mom hosted fall cocktail parties and I would help her prep. I loved bonding with her in the kitchen, handing her a cup of blackberries or picking out the pomegranate arils. Even though I wasn’t allowed to stay up for the festivities, I felt included. I have to say, I’ve enjoyed this tradition a bit more since being able to enjoy the sangria with her! Passing on a tradition This simple tradition reminds me how sometimes small things, like lending a hand in the kitchen, can make for lasting memories. I have already started this tradition with my daughter by making this cocktail together. She “helps” as well as a toddler can by tossing in (and tasting) the fruit. It’s heart-warming thinking about my younger self helping my mom and then looking at my daughter realizing I’ve started this tradition with her. Ingredients: 1 bottle of red wine (Cabernet Sauvignon, Malbec, Pinot Noir) 1 cup pomegranate arils 1 cup blackberries 1 large apple, thinly sliced (I used honey crisp apples) 1 tablespoon of honey 1 cinnamon stick (I used additional for garnish) 1/2 cup brandy 1 cup club soda Directions Place fruit in a pitcher. Add honey and cinnamon stick. Pour in the brandy and red wine and stir. Cover and refrigerate for at least an hour or overnight. Pour in club soda before serving. Enjoy!
PUMPKIN SEED BAKING WITH KATIE OF OH HEY BABY We love learning about your traditions, big and small, so we had so much fun hearing from Katie, of Oh Hey Baby, about her annual pumpkin picking and cooking date. A pumpkin patch tradition One of my favorite fall traditions is going to the pumpkin patch. My husband and I have gone almost every year since we started dating and we were so excited to pass down the tradition to our almost fouryear-old daughter, Olivia. Followed by baking! Another reason why I love going to the pumpkin patch is getting to carve the pumpkin afterwards and bake the seeds. My husband and I LOVE pumpkin seeds and through the years we’ve come up with a few recipes of our own to flavor them.
Lime + Salt
Ingredients: 1 cup of pumpkin seeds 1 tsp of salt (I use Himalayan sea salt but any salt will do!) Juice of one small lime 1/2 cup brandy 1 cup club soda
Ingredients: 1 cup of pumpkin seeds 1 tsp of Cajun seasoning *lime juice is optional for this one. My husband likes it with, I like it without!
Salt + Pepper
Ingredients: 1 cup of pumpkin seeds 1 tsp of salt 1 tsp of pepper
Directions After you’ve sifted through the pumpkin innards for your seeds, rinse them off really well and pat dry. You’ll notice they’ll still be a bit damp – that allows the seasoning to stick better. In a bowl, mix your cup of seeds with whichever flavor mixture you choose until they are fully covered. Preheat your oven to 350, line the pan with foil and grease it with cooking spray. Pour the seeds onto the pan and drizzle with a little olive oil for an extra crunch! Bake them for 25 minutes (only 20 for the lime + salt flavor because otherwise the lime juice starts to burn). Let them cool and then serve!
NO-GUILT HALLOWEEN TREATS WITH SARAH OF A WHISK AND TWO WANDS We turned to Sarah of the wildly creative A Whisk and Two Wands for some healthier treat options that are still in the spirit of the season. The best memories I have loved to cook since I was little. I have so many memories of baking and helping my mom in the kitchen; I want my girls to have those same memories.
Grilled Pumpkin Butter and Peanut Butter & Co White Chocolate Dreams Sandwich 2 slices of bread 1-2 TBSP of your favorite peanut butter or nut butter 2 TBSP of pumpkin butter or pumpkin puree couple of mini chocolate chips, optional coconut oil spray
Heat a griddle or pan to medium. Spray the outside of your bread with coconut oil and lay the sprayed side down. Spread your nut butter on one slice, pumpkin on the other, sprinkle a couple of chocolate chips if you are using them. Put the sandwich together and griddle until outsides are nice and golden just like a grilled cheese, flipping to cook both sides. You can also make the sandwich and spray before putting it on the hot griddle. Remove and enjoy!
Pumpkin Popcorn 3 cups popped popcorn 1-2 tablespoons melted butter 1-2 tablespoons coconut palm sugar or maple sugar 1/2 teaspoon pumpkin pie spice pinch of sea salt (optional)
Pumpkin Popcorn Mix
Add in any of the following or pick your own enhancements! Pumpkin Spice Latte M&Ms or plain M&Ms Marshmallows Candy Corn Peanuts (used Planters Salted Caramel Peanuts) Raisins, dried cranberries, or other dried fruits Nuts Chocolate chips, white chocolate chips, pumpkin spice chips Caramel bites
WHAT’S IN SEASON WITH MELISSA’S PRODUCE Have you taken your Instagram-worthy family apple picking photo yet? (We did, after 100 tries) More important, what’s in season besides apples and pumpkins? And for how long? As we try to eat more locally and mindfully, we spoke with Melissa’s Produce, the family-owned and operated produce biz, to learn what else is in season and special varieties to look for.
How to Buy What’s in Season
In the produce business, fall means we shift from warm weather produce like variety melons, peaches, plums, and grapes to hardy fruits and veggies like apples, pears and winter squashes.
In season – Sept – Jan Freshest – Ripe and ready to cook when purchased at the store. Typically stores 1 week at room temperature and much longer in the refrigerator. Favorite varieties – Look for Honeycrisp, Ambrosia, Organic Crimson Gold, and Green Dragon.
In season – Sept – Jan Freshest – Ripen at room temperature for 3 days then store in the refrigerator for another week. Favorite varieties – Look for Starkrimson, Seckel, Forelle and Bose.
In season – Sept – Dec Freshest – Ripe when purchased. Typically has a 3-week shelf life. Store at room temperature. Favorite varieties – Look for Delicata, Sweet Dumpling, Carnival and Turban.
In season – Sept – Feb Freshest – Ripen at room temperature for 3 days and then store in refrigerator for another 2 weeks.
In season – Oct – Dec Freshest – Ripen at room temperature for 3 days and then store in refrigerator for another 10 days. Favorite varieties – Look for exciting varieties like Cinnamon.
THIS IS MY… BAKING NOOK WITH BETSY THE BAKER Betsy, mother, wife and marketer by day and baker by night. Betsy’s delicious blog features easy-to-make treats that will get you in the spirit for cozy fall, after-dinner baking sessions. Or maybe just suggestions for the school bake sale. She shares her baking space and tips for getting a toddler to “help” and, of course, three must-make treat recipes! Mother and daughter bonding My mom and I used to make chocolate chip cookies all the time… they never lasted long in the house. I can’t wait to introduce my daughter to my favorite recipes (chocolate chip cookies included) that I’ve been perfecting for her. After hours me-time I bake after my daughter is in bed and my husband and I have had dinner. Baking is a relaxing way for me to end the day… and I’m confident that my honorary taste-tester husband enjoys it too. Tips for Kid-proof baking That being said, I’m trying to gradually introduce my daughter to baking because it is fun and a great learning opportunity. Tip #1: Ditch the glass bowls. Unless your home has padded floors (no judgment here), ditch anything that breaks when it hits the floor. Instead, pick up some of my favorite prep bowls from Nordic Ware (see below). Tip #2: If you set your child on the counter while baking (also, no judgment), ensure all knives are out of reach!
THREE FAVORITE RECIPES Salted Chocolate Chip Cookies
1/2 cup butter, at room temperature 4 tbsp granulated sugar 3/4 cup plus 2 tbsp packed brown sugar 1 large egg 1 tsp vanilla extract 3/4 tsp baking soda Heaped 1/4 teaspoon (or, technically, 1/4 + 1/8 teaspoon) fine sea or table salt 1 3/4 cups all purpose flour 1/2 pound bittersweet/dark chocolate, cut into chunks (I used Mast Brothers) Flaky sea salt, to finish (I use Maldon)
Make the cookies: Heat oven to 360°F and line a baking sheet with a silpat. In a large bowl,
cream the butter and sugars together with an electric mixer until very light and fluffy, about 5 minutes. Add egg and vanilla, beating until incorporated, and scraping down the bowl as needed. Beat in salt fine sea or table salt and baking soda until combined, then the flour on a low speed until just mixed. Fold/stir in the chocolate chunks. Scoop cookies into 1 1/2 tablespoon mounds (over-filled size 50 scoop) , spacing them apart on the prepared baking sheet. Sprinkle each with a few flakes of sea salt. Bake for 10 minutes, until just golden on the outside but still soft inside.
THREE FAVORITE RECIPES CONTINUED Make the cookies: Combine butter and chocolate chips in a medium saucepan and melt over medium heat, stirring frequently. Remove from heat and allow to cool, ~10-15 minutes. In a mixing bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt, set aside. In the bowl of a stand mixer, beat together sugars, eggs, and vanilla on medium-high speed until pale and fluffy, about 1 minute. Using a rubber spatula, fold and stir in melted chocolate mixture. Fold in 1/3 of the flour mixture at a time just until combined. Chill dough about 45 minutes (until it holds itâ€™s shape), preheating oven to 325 degrees while it is chilling.
Chocolate Chip Cookie Dough Sandwich Cookies 1/2 cup unsalted butter 12 oz semi-sweet chocolate chips 1 1/2 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 1/2 cup packed brown sugar 1/2 cup sugar 3 eggs 2 tsp vanilla
Egg-less Cookie Dough 1 stick unsalted butter, room temperature 4 oz brown sugar (1/2 cup) 3.5 oz sugar (1/2 cup) 1 tsp vanilla 1.5 oz milk/cream 6 oz all purpose flour (1 1/3 cups) 1/4 tsp salt 1 cup mini chocolate chips
Using a size 100 scoop (~1 tbsp), scoop dough onto Silpat or parchment lined baking sheets. Bake for 9 minutes, cool on baking sheet for a minimum 5 minutes before transferring to a rack to cool. Once cool, sandwich with chocolate chip cookie dough.
Make the frosting: In the bowl of a stand mixer, beat butter and sugars together on medium until light and fluffy. Beat in vanilla and milk/cream and mix until combined. Whisk together flour and salt and add to mixer; beat until combined. Add chocolate chips.
Sesame Rice Krispie Treats 6 cups rice krispies 6 tbsp unsalted butter 10 oz mini marshmallows 1/3 cup black sesame seeds 1/3 cup tan sesame seeds 1 tsp sesame oil
Make the rice krispie treats: Prepare a 9x13 (or square) pan with parchment paper. Melt the marshmallows and butter over medium heat in a heavy bottomed saucepan. Once the marshmallows are 90% melted, remove from heat and gradually mix in the rice krispies, seeds, and sesame oil. Once fully mixed, press evenly into the prepared pan.
TALKING (AND SIPPING) WINE WITH SOMMELIER MORIYA So we’ve been known to “need” a glass of wine (or two) around 7pm… hope you can relate :) Whether it’s an end-of-day drink, weekly book club meeting or impromptu dinner party… it is nice to know what you’re serving and enjoying! So we asked Moriya, 20-year dining industry veteran, sommelier and wine director (NYers… Lever House, Felidia and Il Buco, anyone?) and now mom to twin girls, to teach us a few things about choosing a good, affordable bottle…and a few of her favorites that are under $20. Wine and Food It’s pretty much all I think about (except my family of course!). I started out in culinary school and discovered my love for wine at the same time. Being a sommelier really combines both passions. It involves my nerdy academic interests, as well as my hedonistic ones. And I love being able to talk, share and to make people happy.
TIPS FOR CHOOSING WINE QUICKLY (AND INFORMATIVELY)
1. Know what you like – Know a few key facts about what you like and what you do not like. This can be helpful when asking a sommelier or wine retailer for a recommendation. 2. Labeling – Most new world wines (USA, Australia, New Zealand… basically not Europe) are labeled by their grape variety followed by the region, Cabernet Sauvignon from Napa Valley, CA for instance, whereas European wines are generally labeled by their region, and the grape variety may not appear on the label at all. So, it’s up to you to know that red Burgundy is made of 100% Pinot noir and that white Sancerre is made of 100% Sauvignon Blanc. 3. Get to know the importers – When you like a bottle of wine, check out its back label to find out who imports it. Take a picture with your phone or write it down. For example, I tend to like the wines imported by Kermit Lynch. So when I don’t know a certain wine from France but I see Lynch imports it, I’ll give it a try. 4. There’s an app for that! – Check out the wine apps Plonk, Delectable and Wine-Searcher. 5. Speak up! – Ask new questions and try new things!
EASY-TO-FIND WINES FOR UNDER $20! Le Marco Prosecco $12.99 Ponzi Pinot Gris $16.99 Pieropan Soave $16.99
Borsao Tres Picos Garnacha $18.99 Catena Malbec $17.99
A FALL DINNER WITH KYLAH OF SEASONALLY NOURISHED
NO-BAKE PUMPKIN PIE CUPS KYLAH’S FALL DINNER Wild Rice, Quinoa & Delicata Squash Salad with Maple Balsamic Dressing Dressing Ingredients: 1/4 cup extra-virgin olive oil 2 tablespoons pure maple syrup 2 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1/2 teaspoon sea salt 1 clove garlic, crushed Salad Ingredients: 2 1/2 cups seeded and sliced delicata squash 1 1/2 tablespoons olive oil sea salt, to taste 1 bunch of kale, de-stemmed, chopped and lightly massaged 1/2 cup dried cranberries 1/2 cup mixed nuts and/or seeds (sunflower, pumpkin, walnut, hazelnut etc.), lightly toasted 1/4 cup parsley, chopped 2 cups cooked quinoa 1 cup cooked wild rice Directions: 1. Add all dressing ingredients to a mason jar. Seal lid. Shake vigorously for about 30 seconds. 2. Preheat oven to 400 degrees. Toss squash with olive oil, salt and pepper. Spread onto a baking sheet and roast for about 25 minutes, stirring once, until fork tender. 3. In a large mixing bowl combine the warm rice and quinoa with the kale so it wilts slightly from the hear. Stir in squash, dressing, parsley, cranberries and nuts into salad; taste and adjust salt level if needed. 4.Serve at room temperature and enjoy!
Filling Ingredients: 4 tablespoons coconut butter, well-stirred and at room temperature 1 cup cooked pumpkin puree (fresh or canned), at room temperature (if your pumpkin is cold, the coconut butter may solidify when it comes in contact; if this happens, simply warm the puree and stir to melt the coconut butter) 2 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1/8 teaspoon ground cloves Crust Ingredients: 1 cup packed medjool dates, about 10-15 pitted 1 cup raw pecan (or walnut) halves 1/2 teaspoon ground cinnamon 1/2 teaspoon sea salt Directions: 1. Combine coconut butter, pumpkin puree, maple syrup, vanilla extract, cinnamon, ginger, nutmeg and cloves in a blender or food processor. Blend until very smooth. 2. Combine dates, pecans, sea salt and cinnamon in a food processor. Process until mixture becomes crumbly and then forms a large ball, about 45 seconds. 3. Divide mixture evenly between 6 cups of a non-stick muffin tin (or double that in a mini tin). 4. Dip a finger in water and press the mixture into each cup, forming a crust with an indentation in each. 5. Fill each cup with the pumpkin pie mixture. 6. Place muffin tin in the fridge and chill for about one hour until slightly hardened before eating. They should just ‘pop’ out but you can cut a little square of plastic wrap to place under each one to ensure that they pull out perfectly. 7. Serve and enjoy!
TWO PERFECT SALAD RECIPES WITH HILLARY Weâ€™re all about making a fresh start with the changing of the seasonâ€Ś so we asked our friend and nutrition inspiration, Hillary, of simplybeautifulmom.com, to create two in-season salads! Check out the two perfect salad recipes below!
SPIRALIZED GREEK SALAD
1 medium seedless English cucumber, quartered 1 cup heirloom cherry tomatoes, halved 3 medium fresh figs, quartered 4 petite buffalo mozzarella balls, sliced thin 1/2 avocado cut into 1/2-inch chunks 1/4 cup fresh basil leaves, julienned Juice of 1/2 lemon Salt and pepper to taste Spiralize the cucumber (I like to work with half a cucumber at a time and use the shredder blade on the
Paderno Spiralizer*) Toss all ingredients together in a medium bowl and season with salt and pepper. *If you do not have a spiralizer you either cut the cucumber into thin slices or use a vegetable peeler to make long, thin strands.
WATERMELON, FETA AND QUINOA SALAD
1 1/2 cup quinoa, rinsed Juice of 2 limes 1 tablespoon avocado oil 1/2 cup loosely packed cilantro leaves (you could also use mint) 1 cup diced watermelon 1/2 large English cucumber, diced 3/4 cup feta cheese, crumbled Salt and pepper to taste Cook quinoa according to package. Set aside in a large bowl and allow to cool completely. Place lime juice, oil and cilantro in a blender/food processor and process until finely chopped and well blended. Combine the cooked quinoa with the watermelon, cucumber, feta and dressing. Toss well and season with salt and pepper. Enjoy!
CHICKEN SPAGHETTI BY JENNIFER We want you to meet Jennifer: Texas-born Portfolio Manager, and wife and mother to a toddler living on the Upper East Side in Manhattan. Today, Jennifer shares her third generation recipe with us – a recipe she holds near and dear to her heart not only because it is insanely delicious but also because of the memories it evokes.
THE RECIPE (PLUS SHORTCUTS IF YOU WANT THEM): 6 garlic cloves, minced 16 oz fresh mushrooms (baby portobello or white button) 1 bottle green olives (with pimento) 2 undrained cans diced tomatoes & green chilies (1 orig. and 1 hot, or according to taste) 1 large can crushed whole tomatoes 1 large jar of prepared pasta sauce (I like tomato basil) 1 can tomato paste 1 jar sundried tomatoes (drained) 4 tablespoons worcestershire sauce (or according to taste) 1 teaspoon Italian seasoning 2 cans chicken broth (or amount as needed) Red wine (amt. to taste, I use a cabernet) Spaghetti noodles (cook as package directs for al dente)
Shortcuts: *Use pre-made rotisserie chicken *Make it and freeze it! *This recipe can simmer for hours – it’s ready when you are ready for it! Chicken Spaghetti (Jennifer’s version of Janice’s version of Aunt Sylvia’s Recipe) Serves at least 10 4 chicken breasts & 4 chicken thighs 6 slices bacon, chopped 1/4 cup olive oil (approximately, as needed) 1 stick of butter (optional or smaller amount) 8 green onions, with green part, choppped 5 stalks celery, chopped 1 red bell pepper, chopped 1 onion, chopped 1/2 cup parsley, chopped
Chicken: salt and pepper chicken pieces and coat with olive oil. Bake in 350 degree oven for 30 to 40 minutes. Cool, shred chicken by hand and set aside while you prepare sauce. Sauce: In a large, heavy Dutch oven, sauté bacon till crisp, remove from pan and set aside. Add olive oil and butter to the bacon drippings. Add chopped celery, bell peppers, onions, garlic, and mushrooms and sauté until tender but do not overcook (vegetables should remain with some crunch). Add parsley, and olives. Stir in cooked bacon, drained sundried tomatoes, diced tomatoes, crushed tomatoes, jar of spaghetti sauce, tomato paste, Worcestershire Sauce, Italian seasoning, chicken broth, and red wine. Simmer for approximately 30 to 45 minutes. Add in shredded chicken pieces and cook a little while longer. (If sauce needs more liquid, simply add more chicken stock, tomato sauce, or red wine!) Prepare spaghetti noodles as package directs, drain, and serve with spaghetti sauce.
BAKING PUMPKIN BREAD WITH KAITY OF FARE ISLE What’s on your Thanksgiving menu this year? We are excited to welcome back Kaity, mom and founder of the gorgeous, Nantucket-based Fare Isle, who shares her sentiments on the season and a recipe for one gorgeous loaf of pumpkin bread. A fall tradition, my pumpkin bread I love making pumpkin bread in the fall to make good use of all of the delicious pumpkins and squashes available this time of year. It’s a simple bake and its taste and texture improve by the next day. It just keeps getting better! This recipe is easy to make as muffins with a shorter baking time. We love it at breakfast and afternoon tea. Served with tea and labneh I personally love to spread my homemade soy labneh (tutorial on the blog) over a thick slice of this pumpkin bread, reminiscent of the cream cheese over date nut bread my Grandmother would serve every visit. This loaf goes well with almost any type of tea or coffee, chai is especially wonderful with its mirrored spice profile of cinnamon, nutmeg, clove, ginger and vanilla bean. Ingredients: 1 1/4 cup spelt flour (can substitute with whole wheat pastry flour or all purpose flour) 3/4 cup rapadura (whole cane sugar) 1 teaspoon baking powder (non-aluminum) 1/2 teaspoon baking soda pinch of salt (optional) 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves
1/4 teaspoon ground ginger 1 cup pureed buttercup squash or sweet pumpkin 1/2 cup olive oil (canola or sunflower oil will work) 1/3 cup unsweetened non-dairy milk (I used soymilk) 1/4 cup maple syrup 1 teaspoon vanilla extract Optional add-ins: 1/2 cup of pumpkin seeds, walnuts, raisins, dried cranberries, or chopped dates. (If adding dates, reduce rapadura to 1/2 cup).
Preheat oven to 350˚F. Line a loaf pan with parchment so that it comes up the sides with some overhang. Whisk together the flour, rapadura, baking powder, baking soda, salt, and spices in a medium bowl. In a separate bowl, whisk together pumpkin, oil, milk, maple syrup and vanilla extract. Add wet mixture to dry mixture and stir together with a rubber spatula until just incorporated. Do not overmix. Some lumps are ok. Batter will be on the thicker side. Scrape batter into the loaf pan and smooth out the top. Sprinkle pumpkin seeds over the top. Bake on the center rack for 1 hour and 10-15 minutes. Top will be a dark amber color and toothpick should come out clean when inserted into the center of loaf. Remove loaf from oven and let cool for 10 minutes in loaf pan on a cooling rack. Then lift the bread out of the pan by pulling up the parchment. Allow bread to set and cool completely (1 hour) on a cooling rack before slicing. This bread becomes even better the next day!
To make muffins: divide batter evenly between a 12 portion muffin tin, either greased or lined with baking cups, and bake for 25 minutes at 350˚F. To make pumpkin puree from scratch: Preheat oven to 425˚F. Line a baking sheet with parchment paper. Cut your squash or pumpkin in half horizontally. Scoop out the seeds. Place on parchment skin side up. Bake on center rack for about 30-40 minutes until fork tender. Remove from oven and scoop out flesh into a food processor. Process roasted pumpkin until smooth. Store in an airtight container in refrigerator for up to 3 days, or freeze for up to 1 year.
Our Narratives is a lifestyle blogzine that captures the unique ways parents find fun, fulfillment and self-expression in their everyday lives. We reach out to mothers to learn about their inspiring traditions, routines and go-to tricks in fashion, friendship, work and travel. Their stories are presented in an editorialized way with captivating photography. Letâ€™s have more fun in the everyday! Sara Preschel Markus From a very young age Sara was fascinated by the stories of both friends and strangers. Her intrigue led to her pursuing a degree in journalism from NYU. Before launching Our Narratives, Sara worked as the marketing director for an international real estate development firm where she oversaw their residential properties. Sara lives in Manhattan with her husband and two-year-old daughter. Caroline Bouckaert A sentimentalist and lifelong enthusiast for old things, Caroline has always loved learning about the stories behind certain traditions and cherished objects. She took this interest to Columbia University where she completed her MS in Historic Preservation. Before launching Our Narratives, Caroline worked in the for- and non-profit worlds of real estate. Caroline lives with her husband and one-year-old son in Manhattan.