GUIDE TO THE
Holidays Guide to the Holidays 2016
FREE, GUIDE TO THE HOLIDAYS 2016
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5. twelve recipes
3 knife & flag apron
THE STARTER KITCHEN Everyone has a list of kitchen must-haves, but gifts for new cooks require a little more finesse. They should be practical, yet inspirational; something to not only set them up for success, but also get them excited about cooking for the first time or in a new place. Give these long-lasting tools, amped-up basics and fun ways for new cooks to learn in the kitchen. – Marianne Moore
Kitchen Conversions Art Nothing’s worse than dousing a phone in sugar trying to look up how much is in an ounce. This chart eliminates guesswork when it’s time to convert teaspoons to tablespoons or cups to pints. With many colors available, it also makes great kitchen decor. 8½-by11-inch: $20; 13-by-19-inch: $25. Etsy: SweetFineDay
Victorinox 9-inch bread knife A proper bread knife is essential. This serrated knife slices through the softest brioche or the crunchiest country loaf with ease, and the raised handle keeps knuckles from scraping on the cutting board. Bread knives are also great for slicing ripe tomatoes and leveling cakes. $28. amazon.com
Knife & Flag Apron Want to cook like a rock star? Dress for the part. Knife & Flag Core Aprons are built with a cross-harness strap design to ensure they won’t get in the way in the busiest of kitchens. Stylish, comfortable and made to last with heavy denim or canvas, these aprons are for the serious cook – or those who want to look like one. $70 to $80. knifeflag.com
Eat, Drink and Learn Even if they think the oven is a place to store shoes, developing cooking skills can still be fun. Arm your new cooks with a gift card to Dierbergs School of Cooking, and they can choose a class that fits their interests from mastering basic knife skills to baking cupcakes. $35 to $50. Dierbergs School of Cooking, various locations, dierbergs.com/school
Twelve Recipes A great cookbook is the total package: delicious recipes that work, beautiful photography and writing that inspires. Twelve Recipes is just that. It’s a versatile book of the basics, and variations are encouraged. It will get new cooks into the kitchen with the confidence to gather friends around the table. $27. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com
DIERBERGS PHOTO COURTESY OF DIERBERGS MARKETS
4. eat, drink and learn
1. kitchen conversions art
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2. victorinox 9-inch bread knife
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4. blood and sand membership 1. skull barspoon
THE BOOZEHOUND These can’t-miss presents will wow even the most cosmopolitan drinker. From classes that inform and entertain to home bar musthaves sure to impress, here are gifts for the boozehounds on your list. – Kristin Schultz
Skull Barspoon More than just a pretty face, this tiki-inspired stainless spoon is well-balanced in the hand and comfortable to work with – making it one of Público bar manager Nick Digiovanni’s favorite tools. The conversation starter is also available in gold and copper-plated finishes. $25. cocktailkingdom.com
Bitterman’s Field Guide to Bitters & Amari Bitter is in. Along with instructions for DIY bitters and cocktail recipes, these pages are packed with tasting notes and essential information to make the most of ubiquitous and obscure bitter bottles. $25. Left Bank Books, 399 N. Euclid Ave., St. Louis, 314.367.6731, left-bank.com
Cocktails Are Go! Class Check a dozen or so off your list with a group gift. Matt and Beth Sorrell teach classes with themes like Cocktails 101, PreProhibition or Farm to Table. You buy the booze, and the Sorrells bring the glassware, mixers and know-how to up your friends’ bartending game. $25 per person. 314.406.2777, cocktails-are-go.com
Blood & Sand Membership No secret handshake required, just a monthly membership fee to give the wine, beer and cocktail quaffer access to one of the best bars in town. With its extensive and carefully curated wine list and cocktails ranging from whimsical to brooding, there is no shortage of ways to unwind. $15 per month. Blood & Sand, 1500 St. Charles St., St. Louis, 314.241.7263, bloodandsandstl.com
World of Wine Gift Basket Take your favorite wine snob around the world in six bottles. Specialists hand-pick a motley crew of red and white wines from near and far. Order this no-brainer basket online or at any location, then have it delivered locally for a festive holiday surprise. $100. The Wine & Cheese Place, all locations, wineandcheeseplace.com
BLOOD & SAND PHOTO BY LAURA MILLER
2. bitterman’s field guide to bitters & amari
5. world of wine gift basket 3. cocktails are go!
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4. mila macarons
1. flowers to the people
THE OBLIGATORY GIFT It’s not easy to shop for people who have everything or about whom you know nothing, but that doesn’t take them off your gift list. From sweets to splurges to simply pretty things, these are elegant and thoughtful choices that will please just about anyone. – Amrita Song
Masala Chai Tea Concentrate Village Botanicals (formerly The ReTrailer Tea Co.) recently started bottling this wonderfully spiced Extra Special Masala Chai Tea Concentrate, made with cardamom, ginger and a five-spice masala blend of cinnamon, star anise, allspice, clove and peppercorn. $9. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995; villagebotanicals.com
Nordic Ware Egg Waffle Pan This pan produces fluffy, crispy, eggy mounds that melt in your mouth, like an inverted waffle. Eat them by the bubble or roll them up like a waffle cone and fill with ice cream. Either way, the topping possibilities are endless. These waffles will liven up Sunday morning breakfast for anyone on your gift list. $45. amazon.com
5. tasting menu at elaia
Mila, Sweets Macarons It’s difficult to resist delicate, colorful, full-flavored cookies that fit perfectly into a chic little box. With flavors like chocolate sea salt or raspberry elderflower, these macarons will give someone a taste of Paris at home. Half dozen: $9. Whisk: A Sustainable Bakeshop, 2201 Cherokee St., St. Louis, 314.932.5166, milasweets.com
Tasting menu at Elaia A handful of places around town provide tasting menus, but few have the ambiance and style of Elaia. The quiet Botanical Heights restaurant has wonderful service, and with inventive dishes like tartare of lamb, each of the 10 courses is meant to be savored. It’s a splurge, but you’re giving an experience one will never forget. $120; $220 with wine pairings. Elaia, 1634 Tower Grove Ave., St. Louis, 314.932.1088, elaiastl.com
3. nordic ware egg waffle pan
ELAIA PHOTO BY R. J. HARTBECK
Flowers to the People A kitchen bouquet is doubly appreciated during this season of entertaining. Request colors and types of flowers if you’d like, or simply tell the florist the occasion and watch as she swiftly spins together something magical as you watch. Each is a unique work of art, making an elegant and lovely-smelling gift. Bonus: The shop delivers. $25. Flowers to the People, 2317 Cherokee St., St. Louis, 314.762.0422, flowerstothepeople.biz
2. masala chai tea concentrate
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5. halcyon knives
THE FOOD SNOB According to David Kamp and Marion Rosenfeld in their snarky Food Snob’s Dictionary, a food snob is someone “who has taken the amateur epicure’s admirable zeal for eating and cooking well to hollandaise-curdling extremes.” Here are a few holiday gift ideas to distinguish your food snob, experienced or aspiring, from the amateurs. – Michael Renner
Acorns & Cattails Most chefs know how to forage without poisoning themselves. For the rest of us, St. Louis native Rob Connoley’s smartly written, beautifully photographed cookbook provides inspiration and instruction for gathering and preparing food. We hope Connoley serves some of these recipes in the restaurant he plans to open in St. Louis next year. $35. Kitchen Conservatory, 8021 Clayton Road, Clayton, 314.862.2665, kitchenconservatory.com
4. anova sous vide machine
VAIN Vanilla Sampler Regular vanilla extract is so, uh, vanilla. VAIN Foods of Kansas City, Missouri switches out the standard neutral grain alcohol in favor of more interesting spirits to make its vanilla. Try Mexican vanilla in Kentucky bourbon, Indonesian vanilla in ginger spirits, Ugandan in orange spirits and Madagascar vanilla in both cane rum and vodka in this five-pack sampler. $40. Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com
Wine Wands Sometimes even the most conscientious don’t have time to chill their wine to the proper temperature. In such dire straights, the hoi polloi use ice cubes, a practice eschewed by any self-respecting food snob. Keep this set of two stainlesssteel wine chillers in the freezer to cool down a glass of wine in a hurry, preempting such an embarrassing situation. $40. Williams-Sonoma, Plaza Frontenac, 1701 S. Lindbergh Blvd., Frontenac, 314.567.9211, williams-sonoma.com
Anova Precision Cooker Sous Vide WiFi While rash enthusiasts bought aquarium-sized sous vide immersion circulators, food snobs knew something better had to be in the works. Like cell phones, sous vide technology has produced a manageably sized device. It’s lightweight, attaches to any pot and connects to a smartphone so you can cook remotely and receive temperature notifications. $199. Crate & Barrel, 1 The Boulevard, Richmond Heights, 314.725.6380, crateandbarrel.com
Halcyon Knives Halcyon Forge is a one-man show in which Joseph Schrum makes beautiful, high-carbon steel knives in his backyard work shed in Sedalia. Schrum uses reclaimed materials like old saw blades and wood scavenged from riverbanks. Buy his designs or order custom knives made with, say, a resin laminate handle incorporating a memento. But prepare to wait six months for the custom gift to arrive. He’s that good. $140 to $425. Bertarelli Cutlery, 1927 Marconi Ave., St. Louis, 314.664.4005; halcyonforge.com
3. wine wands
2. vain vanilla sampler
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Holiday� BIG, RICH
Whether you’re a closet-purging minimalist or someone tragically associated with knickknacks of your favorite animal, brown paper packages tied up with string don’t always inspire holiday singalongs. Ditch the expensive gifts this year and give your family an extravagant meal instead. Dad can only wear so many ties, but no one will forget the time you led with a tray full of bubbly, served foie gras in collard greens and brought out the cheese plate after dinner. We’ve collected all the recipes, bottles and tips you need to be rich – or at least act like it – this holiday.
BY HEATHER HUGHES, CATHERINE KLENE, TIFFANY LEONG, MEERA NAGARAJAN, MAGGIE PEARSON AND KRISTIN SCHULTZ \\ PHOTOS BY CARMEN TROESSER
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Lobster Boil
When buying lobsters, Herbie’s chef Chris Vomund said to make sure they are lively – they should look like they want to fight you. To transport, wrap them in wet newspaper and place them in a cooler with ice packs. A 1½-pound lobster should yield about 6 ounces of meat.
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It’s the little things people remember. Start your party with a warm welcome. Set out a tray of sparkling glasses for guests to pick up as they arrive. It’s a luxurious touch that saves you the trouble of mixing drinks for an hour. – M.N.
Bottles of Good Cheer
Put aside your light, workaday brews and reach for something more festive to serve at this extravagant holiday meal. Saint Louis Hop Shop co-owner Justin Harris shared his five picks from double IPAs to rich chocolate stouts to put you in a merry mood. – C.K.
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Schlafly Tasmanian IPA Redolent with Galaxy and Australian Topaz hops, this 7.2-percent IPA is heady enough to feel celebratory but won’t weigh you down for a night of decadent food and drink. 6-pack: $10. Destihl Wild Sour Plum Sour Stout Chocolate and dark fruit combine for a brew that balances sweet and tart. At 5.6 percent, it goes well with lighter hors d’oeuvres or salads. 4-pack: $10.
Against the Grain Citra Ass Down A healthy dose of Citra hops gives this 8-percent American IPA a taste of the tropics that’s balanced by maltiness. 4-pack: $12. Ballast Point Victory at Sea This rich Imperial porter is infused with sweet notes of coffee and vanilla perfect for post-dinner sipping. Be on the lookout for its elusive peppermint variant to add to the holiday hoopla. 6-pack: $15.50.
Evil Twin Liquid Double Fudge The name doesn’t lie: This Imperial stout packs a creamy, fudgy punch that becomes even more chocolaty as it warms. At 12 percent, this is a beer to share and sip slowly. 22-ounce bottle: $9.
All beers are available at Saint Louis Hop Shop, 2606 Cherokee St., St. Louis, 314.261.4011, saintlouishopshop.com Guide to the Holidays 2016
HOLIDAY CARRYOUT Even when hosting a big rich holiday dinner, time is a luxury few can afford. Since there’s no shame in buying what the pros can do better, here are a few ideas to keep the hectic out of your holiday. – M.P.
Gnocchi with Truffles P. 21
Fresh, bright and coppery oysters are a huge treat that wow guests with little effort. Market price. Bob’s Seafood, 8660 Olive Blvd., 314.993.4844, University City, bobsseafoodstl.com Local Harvest’s food case will be stocked with holiday classics from a new catering endeavor, Seed Sprout Spoon, this year. Opt for the caramelized cauliflower with walnuts and garlic – high roasting coaxes out a nice crunch. 3 pounds: $10. Local Harvest Grocery, 3137 Morgan Ford Road, St. Louis, 314.865.5260, localharvestgrocery.com Cannoli, those fried pastry shells stuffed with sweetened ricotta and rolled in chocolate chips, candied fruit or pistachios, are a hallmark of The Hill. Prices vary. Missouri Baking Co., 2027 Edwards St., St. Louis, 314.773.6566 Sugaree’s rich and salty-sweet Momo Tarts are a local version of the famous Crack Pie from New York’s Momofuku Milk Bar, with a gooey butter cakelike consistency. The individual tarts mean no one has to share dessert. $2.75 each. Sugaree Baking Co., 1242 Tamm Ave., St. Louis, 314.645.5496, sugareebaking.com Smooth, buttery sweet potato casserole with a nutty, crunchy crust can take hours of prep, but the folks at Winslow’s Home have you covered. Order ahead to make sure you get enough. 2 pounds: $14. Winslow’s Home, 7213 Delmar Blvd., University City, 314.725.7559, winslowshome.com Guide to the Holidays 2016
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Rum & Jerry Punch Keep the party going with a festive bowl of this luscious buttered rum punch.
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Recipes
Rum & Jerry Punch
Gnocchi with Truffles
12 eggs, separated 1 cup powdered sugar ½ cup (1 stick) butter, softened 1 tsp. allspice 1 tsp. cinnamon 1 tsp. ground cloves 1 tsp. vanilla extract 1 quart whole milk 1 750-ml. bottle añejo rum, such as El Dorado 5-year or Goslings Black Seal 1 750-ml. bottle blackstrap rum, such as Hamilton Jamaican Pot Still Black Rum or Cruzan 1 oz. Angostura bitters Freshly ground nutmeg, for garnish
Pure rock salt 4 to 5 russet potatoes (about 1½ lbs.) 1¼ cups flour, plus more for dusting 2 eggs, beaten 1 tsp. kosher salt 2 Tbsp. butter, divided 1 oz. shaved black truffles*
Courtesy of Eclipse’s Seth Wahlman 12 SERVINGS
• In a large bowl, whisk together the egg yolks, powdered sugar and butter until combined, 3 to 5 minutes, then set aside. • In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff peaks form, about 5 minutes. Gently fold the egg whites into the sugarbutter mixture, then stir in the allspice, cinnamon, cloves and vanilla. • In a large saucepan over mediumlow heat, warm the milk until heated through but not boiling. Remove from the heat. Whisking constantly, pour the milk, añejo rum, blackstrap rum and bitters into the egg mixture. • Transfer to a large punch bowl and garnish with the nutmeg. Serve immediately. Guide to the Holidays 2016
Butternut squash will make the mac and cheese sweeter, while acorn and carnival squash are more starchy.
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Courtesy of Farmhaus’ Kevin Willmann 8 TO 10 SERVINGS
• Preheat the oven to 350 degrees. Fill a rimmed baking sheet with a layer of rock salt. • Prick the potatoes all over with a knife and place them on the salt. Roast about 1 hour, until easily pierced with a knife. Let sit until cool enough to handle. • Slice the potatoes in half lengthwise and scoop out the flesh, discarding the skins. Run the potato through a food mill with the smallest plate attached. You should have 1½ pounds milled potato. • Combine the potatoes and flour on a floured work surface, forming a well in the center. Pour the eggs and salt in the well, then use well-floured fingers and a bench scraper to lightly fold the mixture together about 10 times, until just combined. • Divide the dough into 4 equal portions and sprinkle each with flour. Working with 1 portion at a time, roll the dough into a ¾-inch thick rope. Slice into 1-inch pieces and place on a flour-dusted cookie sheet. Repeat with the remaining portions. If desired, roll
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the gnocchi gently over the tines of a fork to form small ridges. Refrigerate until ready to cook. Bring a large pot of salted water to a boil. Meanwhile, in a large saute pan over low heat, melt 1 tablespoon butter and keep warm. Gently place half the gnocchi into the boiling water and cook until they float, about 30 seconds, plus 10 seconds more. Remove and add to the saute pan. Add 1 tablespoon cooking water to the saute pan and raise the heat to medium. Gently shake the pan to emulsify the butter and water and glaze the gnocchi with the sauce. Pour into a serving dish. Repeat with the second half of the gnocchi. Season with a pinch of salt, top with shaved truffle and serve immediately.
* Plantin whole black winter truffles available online. 7 to 8 ounces: $70. Rare Tea Cellar, rareteacellar.com
Fall Squash Mac and Cheese
Courtesy of Local Chef Kitchen’s Rob Uyemura 8 TO 10 SERVINGS 1 fall squash, such as butternut, acorn or carnival ½ lb. macaroni noodles ½ lb. whole-wheat macaroni noodles 3 cups heavy cream
1½ cups grated colby-cheddar blend Sea salt and white pepper, to taste ¼ cup toasted salted pepitas 1 oz. baby arugula • Preheat the oven to 350 degrees. • Cut the squash in half lengthwise and use a spoon to remove the seeds and inner membrane. Place the squash halves cut-side down in a baking dish and fill with water to ½ inch up on the squash. • Roast 30 to 45 minutes, until the squash is very soft and begins to brown. Let rest until cool enough to handle. • Remove ½ cup of the cooked squash and mash. Reserve the remainder for another use. • Bring a large pot of salted water to a boil over high heat. Add the regular and whole-wheat macaroni noodles and cook until al dente, about 10 minutes. Reserve 1 cup cooking water, then drain the pasta and set aside. • In a large saucepan, combine the heavy cream and squash puree, whisking until smooth. Bring to a simmer over medium heat. Add the cooked macaroni and return to a simmer to heat through, about 5 minutes. • Remove from the heat and add the cheese, stirring until melted. Season to taste with salt and white pepper. If needed, add some of the reserved cooking liquid to reach the desired consistency. • Pour the macaroni and cheese into a large preheated serving dish. Garnish with the pepitas and arugula and serve. saucemagazine.com I SAUCE MAGAZINE I 21
Creamed Greens with Foie Gras If you can’t get foie gras, duck pate makes a fine substitute. Fabrique Délices Duck Mousse with Port Wine: $13. Whole Foods, 1601 S. Brentwood Blvd., Brentwood, 314.968.7744, wholefoods.com
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Creamed Greens with Foie Gras Courtesy of Cleveland-Heath’s Rick Kazmer 8 TO 10 SERVINGS
4 Tbsp. unsalted butter 3 cloves garlic, minced 2 lbs. hearty greens, such as kale, chard or mustard greens, stemmed and roughly chopped 1 cup white wine, such as Kabinett riesling or Gewurtztraminer 1 Tbsp. kosher salt, plus more to taste ¾ cup creme fraiche 1 to 2 tsp. white pepper, plus more to taste 8 egg yolks 6 to 8 oz. grade A foie gras, cubed* ½ cup breadcrumbs ½ cup grated Gruyere or Emmenthal cheese • Preheat the oven to 350 degrees. • In a large heavy pot or Dutch oven over medium heat, melt the butter. Add the garlic and sweat until fragrant but not brown, about 2 minutes. • Add as many greens as possible to the pot and stir to wilt. Add the remaining greens as space allows. As they wilt, add the wine and 1 tablespoon salt and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer 12 to 15 minutes, until the wine is almost completely reduced. • Stir in the creme fraiche, white pepper and salt to taste. Let simmer about 15 minutes, until the sauce starts to thicken. Add the egg yolks 1 at a time, stirring to incorporate, then stir in the foie gras. Pour the greens into a 9-by-13-inch casserole dish. • In a medium bowl, combine the breadcrumbs and cheese, then spread evenly across the top of the greens. Bake until bubbly and golden-brown, about 15 minutes. *Foie gras is available online. Foie gras cubes (1 pound): $32. dartagnan.com
Guide to the Holidays 2016
Lobster Boil
Courtesy of Herbie’s Chris Vomund 8 TO 10 SERVINGS 8 to 10 1½-lb. live lobsters 3 shallots, halved 2 lemons, halved 2 limes, halved 2 oranges, halved ¼ cup garlic cloves (5 to 6 large cloves) ¼ cup McCormick pickling spice 3 to 4 gallons water Compound butter, melted or softened (recipe follows) • Place the lobsters in the freezer 15 minutes. • Meanwhile, add the shallots, lemons, limes, oranges, garlic and pickling spice to a large stockpot and fill with water. Bring to a boil over high heat. • Plunge 2 lobsters into the boiling water, making sure they are completely submerged. Boil 10 to 11 minutes, until completely cooked. Remove and transfer to a serving platter. • Bring the water back to a boil and repeat with the remaining lobsters, adding more water as needed to keep the lobsters submerged. Serve immediately with the compound butter.
Compound Butter
Courtesy of Herbie’s Chris Vomund 1 POUND 1 lb. unsalted butter, softened 3 to 5 garlic cloves, minced 1 shallot, finely diced ½ bunch fresh parsley, chopped ½ tsp. kosher salt ¼ tsp. white pepper • In the bowl of a stand mixer, add all the ingredients and whip on mediumhigh speed until combined. • Transfer the butter to the middle of a large sheet of parchment paper and mold it into a long cylinder. Twist the ends of the paper tightly to seal. Freeze 1 to 2 hours before serving.
Bone-in Rib Roast
Courtesy of Annie Gunn’s Lou Rook III 8 TO 10 SERVINGS 7- to 8-lb. bone-in standing rib roast Kosher salt Freshly ground black pepper 20 garlic cloves Extra-virgin olive oil • Preheat the oven to 450 degrees. • Liberally season the roast with salt and pepper. Make 20 small incisions all over the roast and insert the garlic cloves, then rub the meat with olive oil. • Place the meat on a roasting rack fatside down. Roast 35 minutes. • Reduce the heat to 400 degrees. Flip the meat and roast 45 to 60 minutes, until the internal temperature reaches 125 degrees. • Cover with foil and let rest at least 25 minutes before carving. Serve with pan juices.
Salted Caramel Tart Courtesy of Sucrose Bakery’s Agi Groff 8 TO 10 SERVINGS
1 batch tart dough (recipe follows) 2 cups plus 2 Tbsp. sugar ½ tsp. lemon juice ½ cup water ½ cup (1 stick) unsalted butter, softened 1 cup heavy cream, divided 4 oz. bittersweet chocolate Flaky sea salt to finish • Grease a 10-inch tart pan with nonstick cooking spray. • On a lightly floured work surface, roll the dough into a 12-inch circle. Gently transfer to the tart pan, pressing it against the surface and trimming off any excess dough. Prick the surface several times with a fork and refrigerate 1 hour. • Preheat the oven to 350 degrees. Bake the tart crust 20 minutes, until golden-brown. Let cool. • In a medium saucepan over high heat, combine the sugar, lemon juice and water and bring to a boil. Reduce
the heat to medium-high and cook swirling the pan occasionally (do not stir), until the caramel reaches a dark amber color, 10 to 15 minutes. Use a clean pastry brush dipped in water to wipe away any crystals that form on the side of the pan. • Remove from the heat and carefully whisk in the butter, then ½ cup cream. The mixture will rise and bubble. Continue to stir until smooth. Let cool 30 minutes to thicken. • Pour the caramel into the tart shell and refrigerate until set, about 1 hour. • In a small saucepan, bring the remaining cream to a boil over high heat, then immediately remove from the heat and add the chocolate. Let sit 2 minutes, then whisk until smooth. • Pour the ganache over the caramel, tilting the pan so the chocolate spreads evenly. Refrigerate until set, about 1 hour. • Sprinkle with the sea salt just before serving.
Tart Dough
Courtesy of Sucrose Bakery’s Agi Groff Adapted from Claudia Fleming’s The Last Course 10-INCH TART 1½ cups flour ½ cup plus 2 Tbsp. almond flour ½ cup (1 stick) salted butter, softened ¹∕³ cup powdered sugar 1 egg, beaten • In a large mixing bowl, whisk together the flour and almond flour and set aside. • In the bowl of a stand mixer, beat the butter and sugar on medium speed until smooth, about 1 minute. Scrape down the sides of the bowl and slowly beat in the egg on medium speed. Scrape down the sides again, and with the mixer on low speed, add the flour mixture. Mix until the flour is incorporated. • Turn out the dough onto a lightly floured work surface. Flatten the dough into a disc and wrap it in plastic. Refrigerate a few hours or overnight before using. saucemagazine.com I SAUCE MAGAZINE I 23
Ready the corkscrew, polish the stemware and bring out the wine. Whether you’re looking to drop some coin or want a bottle that only tastes expensive, we’ve got you covered. – K.S.
Impress for less
2014 NAVERAN BRUT CAVA CAVAS like this dry, fresh sparkler may be Spain’s best kept bubbly secret. $15. TheVino Gallery, 4701 McPherson Ave., St. Louis, 314.932.5665, thevinogallery.com 2014 TALBOTT LOGAN CHARDONNAY Bold, rich and tropical, this California chardonnay makes a statement without draining your pocketbook. $25. Balaban’s, 1772 Clarkson Road, Chesterfield, 636.449.6700, balabanswine.com 2013 DESCENDIENTES DE J. PALACIOS PETALOS Balancing acidity and fruity
notes, this Spanish red is a full-bodied and refined addition to the table. $25. Parker’s Table, 7118 Oakland Ave., Richmond Heights, 314.645.2050, parkerstable.com
Spare no expense
JACQUESSON CUVÉE EXTRA BRUT 738 This dry Champagne is the perfect start to a decadent dinner. $65. The Wine Merchant, 7817 Forsyth Blvd., Clayton, 314.863.6282, winemerchantltd.com 2013 BINDI QUARTZ CHARDONNAY Minerality comes through in this oakaged vintage from Down Under. $125. Reeds American Table, 7322 Manchester Road, Maplewood, 314.899.9821, reedsamericantable.com 2012 SILVERADO SOLO CABERNET SAUVIGNON From Napa Valley heritage vines comes an intense, stone fruit sip with a long, rich, earthy finish. $119. Balaban’s, 1772 Clarkson Road, Chesterfield, 636.449.6700, balabanswine.com
CHEESE FOR DESSERT Nothing says class like an after-dinner cheese course. “Cheese can be a decadent treat that satisfies your need for something creamy and sweet to finish out a meal,” said Larder & Cupboard general manager Cindy Higgerson. “It’s a nice way to end an elegant dinner.” A good cheese board should have a couple sweet accompaniments like honey and dried fruit, some savory choices like pickles and nuts, and crackers or crusty bread along with three to five cheeses. Ask your cheesemonger for help choosing a variety of milks, ages and styles. We asked Higgerson to build us the ultimate cheese course. –T.L. and H.H.
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Green Dirt Farms Woolly Rind aged sheep’s milk cheese This creamy, decadent Camembert-style is made locally in Weston, Missouri. $18.
is nutty and sweet. “It’s good crumbled on ice cream,” Higgerson said. “I’ve even had customers put it in cannoli.” $11.
Kenny’s Farmhouse Awe Brie A bloomy-rind, soft cheese, this brie goes great with preserves and fruit. $14.
Milton Creamery Flory’s Truckle aged cheddar With more of a bite, this clothbound aged cheddar offers nice contrast to the creamier cheeses. $27 per pound.
Baetje Pumpkin Walnut goat cheese This fresh goat cheese
Kenny’s Farmhouse Blue Gouda This is milder than most
blue cheeses, offering some funkiness without overpowering. $23.50 per pound. Quince & Apple figs and black tea preserves Figs and cheese are a classic combination. This fruity preserve pairs especially well with the Truckle. $9. La Quercia Speck Americana Similar to prosciutto, speck offers a bit of saltiness to contrast and
balance the sweeter cheeses and preserves. $11.50. Quince & Apple pear with honey and ginger preserves The sweet punch of this honey-ginger pear preserve is well suited for dessert. $9. All products available at Larder & Cupboard, 7310 Manchester Road, Maplewood, 314.300.8995, larderandcupboard.com Guide to the Holidays 2016
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Season’s Drinkings
Salted Caramel Tart P. 23
C O F F E E
S E R V I C E
A cup of coffee is heaven after a rich meal, but nobody wants to make the host get up and do more work. This holiday, they won’t have to ask. Set your smallest mugs or cutest teacups, creamer, sugar bowl and largest French press or Chemex on a tray before guests arrive. Just add hot water to triumphantly present coffee service with dessert. Prepping ahead makes the solicitudes of a good host seem effortless and a little psychic. – H.H. Guide to the Holidays 2016
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Guide to the Holidays 2016
Guide to the Holidays 2016
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