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RECIPES FOR LIVING LIFE IN ST YLE

W AY P O I N T L I V I N G S PA C E S . C O M


Apple Blossom Hard Cider Ale Cider Roasted Root Vegetables Chunky Blue Cheese Sauce for Burgers

52. B AC K YA R D B O N F I R E

Mushroom, Leek and Gruyère Tart Perfectly Toasted S’more

My Favorite Pancakes Potato Sausage Casserole

4 . PA N C A K E S U P P E R

Mini Frittata Homemade Granola Blueberry-Banana Smoothie Pineapple Mint Lemonade Spicy Seafood Pasta

28. S E A S I D E P I C N I C

Fresh Corn Salad Lobster Rolls Lemon Cheesecake with Gingersnap Pecan Crust Traci’s Cosmo Parmesan, Garlic & Herb Popcorn Uptown Dog

16 . G A R D E N PA R T Y

Bruschetta Margherita

76. MOVIE NIGHT

Cake Pops Limoncello & Champagne Cocktail

Dirty Martini with Blue Cheese Olives

Artichoke Dip with Lemon

Sushi Dipping Sauces

Petite Asparagus Tarts

64. S U S H I D AT E N I G H T

Cheese Board with Fruit Pears Poached in Honey & White Wine

Spicy Edamame Asian Chicken Rolls Banana Tempura

Red Sangria Caprese Salad with Balsamic Glaze Tabbouleh Grilled Salmon & Leek Kebabs Mixed Berry Sorbet

40. A L F R E S CO D I N I N G W AY P O I N T L I V I N G S PA C E S . C O M


H E L LO

TABLE OF CONTENTS

By now, you’re enjoying your new Waypoint® living space. This calls for celebration! We’ve designed this cookbook to complement your superb sense of taste and style. So, whether you invite friends over for a dinner party, have aunts, uncles and cousins over for Sunday dinner, or keep it intimate, we hope this cookbook will help you create many warm and memorable occasions. Bon appétit!

Southern Sweet Tea Made-from-Scratch Dinner Rolls Sautéed Green Beans with Almonds

88. S U N D AY D I N N E R

Mom’s Pot Roast Apple Pie Cake Strawberry Jalapeño Margarita Mango Salsa

100. M A R G A R I TA N I G H T

Billy’s Mexicali Guacamole Coffee Rub for Grilled Steak Tacos Mango Lime Popsicle


Breakfast is the one meal that’s right any time of day. Restaurants may stop serving it at 11:00, but you can find comfort in the familiar, yet modern, goodness of this menu whenever the mood strikes you.

Pancake Supper MENU My Favorite Pancakes Potato Sausage Casserole Mini Frittata Homemade Granola Blueberry-Banana Smoothie


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M Y FAV O R I T E PA N C A K E S 1½ c. all-purpose flour 3½ tsp. baking powder 1 tsp. salt 1/8 tsp. almond extract 1/8 tsp. vanilla extract 1 Tbsp. white sugar 1¼ c. milk 1 egg 3 Tbsp. butter, melted In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, almond and vanilla extracts, egg and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. Top with traditional maple syrup or try homemade preserves or fresh fruit. Yields 8 servings.

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P OTATO & S AU S A G E CASSEROLE 2 c. onions, chopped 12 oz. ground sausage 2 packages refrigerated shredded hash browns 16 oz. package shredded Cheddar cheese 16 oz. Cream of Chicken soup 16 oz. sour cream 2 tsp. salt 1 tsp. pepper Preheat oven to 350°. Sauté onions for approximately 10 minutes. Brown ground sausage and cook thoroughly. Set aside to cool. Stir together onions, hash browns, and cheese in a very large bowl. Whisk together soup and remaining ingredients in another bowl until blended. Add sausage and onions and pour over potato mixture, stirring to coat. Spoon potato mixture into a greased 13”x 9” baking dish. Bake, uncovered, for 1 hour and 15 minutes or until browned.

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M I N I F R I T TATA 12 large eggs 1 c. half-and-half ½ tsp. salt ¼ tsp. freshly ground black pepper 1 Tbsp. fresh chives, chopped 3 oz. bacon, cooked and crumbled (optional) 1 c. Cheddar cheese, shredded 1/2 c. Parmesan cheese, grated 1 pint cherry tomatoes, halved Preheat oven to 450º. Beat eggs, half-and-half, salt and pepper in a bowl until well blended. Place 8 lightly greased 4-inch ramekins on a baking sheet. Layer tomatoes, Cheddar cheese, bacon and chives in ramekins. Pour egg mixture over top, and sprinkle with Parmesan cheese. Bake at 450° for 15 minutes or until set or lightly browned. N OT E : If you don’t have ramekin dishes, then you can use a lightly greased mini muffin tin and bake at 375º for 10-15 minutes or until the egg mixture puffs and is set in the center.

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Dining Hutch shown in 760 Painted Linen


HOMEMADE GRANOLA 5 c. rolled oats 2 tsp. ground cinnamon ½ c. whole hazelnuts 1 c. chopped walnuts, cashews, almonds or pecans, or a mixture of all ½ c. toasted wheat germ ½ c. dried apricots, sliced ½ c. dried cranberries ½ c. golden raisins Heat oven to 375º. Mix oats and cinnamon in a bowl. Toast on a baking sheet lined with non-stick aluminum foil for approximately 15 minutes. On a separate baking sheet lined with non-stick aluminum foil, toast nuts for approximately 10 minutes. Combine toasted nuts with toasted oats, wheat germ, apricots, cranberries and raisins. Toss together and store in an airtight jar. Can also be served uncooked as muesli. Serve with hot or cold milk. O P T I O N A L : For an even healthier meal, top with fresh blueberries and strawberries. Or sprinkle in a pinch of flax or chia seeds on the granola.

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B LU E B E R R Y - B A N A N A S M O OT H I E 1 c. plain yogurt 1 c. blueberries, fresh or frozen 1½ c. milk 1 large banana, sliced Combine all ingredients in a blender. Blend until smooth. Try combining other fruits, such as strawberries and kiwis, or peaches and mangoes. N OT E : A handful of spinach or kale can also be added to disguise an otherwise undesirable vegetable serving.

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Say “Oui” to this charming menu délicieux. Tasty morsels and special drinks express warmth and wellbeing with a marvelous French twist.

Garden Party MENU Limoncello & Champagne Cocktail Artichoke Dip with Lemon Petite Asparagus Tarts Cheese Board with Fruit Pears Poached in Honey & White Wine


L I M O N C E L LO & C H A M PA G N E CO C K TA I L 1/4 c. mint leaves 1/2 c. limoncello (lemon-flavored liqueur) 2 Tbsp. granulated sugar, plus additional for dipping 8 lemon peel strips from 1 lemon 4 tsp. freshly squeezed lemon juice, plus a lemon wedge 1 (750-milliliter) bottle Champagne, chilled Place mint, limoncello, sugar and lemon strips in blender. Blend until mint is finely chopped (lemon peel will be coarsely chopped), 10 seconds. Strain into small cup and discard solids. Run a lemon wedge around rim of 8 glasses. Dip rims into sugar. Divide limoncello mixture and lemon juice between glasses. Top with Champagne. N OT E : Use a sharp vegetable peeler to remove the lemon peel without including the bitter white pith. Makes 8 servings.

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ARTICHOKE DIP WITH LEMON 1 can of artichoke hearts in water, drained ¼ c. fresh parsley, chopped ¼ c. grated Parmesan cheese, packed 1 Tbsp. lemon zest 1 clove garlic, minced ½ tsp. freshly ground black pepper ¼ tsp. salt 8 oz. cream cheese, room temperature 4 Tbsp. lemon juice Place artichoke hearts, parsley, Parmesan, lemon zest, garlic, salt and pepper in a food processor. Pulse to form a paste with bits of parsley and lemon still visible—don’t over-process. Add cream cheese, lemon juice, salt and pepper to the processed mixture and stir by hand until well blended. Serve on toasted crostini or garnish with fresh parsley leaves and ribbons of lemon zest to serve as a dip.

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P E T I T E A S PA R A G U S TA R T Flour, for work surface 1 sheet frozen puff pastry 5½ oz. (2 c.) Gruyère cheese, shredded 10 oz. log goat cheese ½ lb. medium or thick asparagus 1 Tbsp. olive oil Salt and pepper, to taste Preheat oven to 400º. On a floured surface, roll the puff pastry into a large rectangle. Trim uneven edges. Cut into 4” x 6” rectangles. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1-inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shells from oven. Spread goat cheese over the pastries and sprinkle with Gruyère. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyère, alternating ends and tips. Brush with oil and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes. Yields 4 servings.

Kitchen shown in 750 Painted Silk Island shown in 750 Maple Espresso

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CHEESE BOARD WITH FRUIT Select at least one cheese from each group: AGED CHEESES: Cheddar, Parmigiano-Reggiano, Gruyère, Gouda, Brie or Camembert NEW CHEESES: Mozzarella, Burrata, Ricotta or Mascarpone GOAT CHEESE: Chèvre, Brunost, Brie (made with goat’s milk) BLUE CHEESE: Morbier (not a blue, that line in the middle is ash), Huntsman (also known as Stilchester) or Stilton Start with stronger flavored cheeses on one end, then, going in the direction of your serving line, work your way to the milder flavored cheeses. Include fruit, such as pears, apples, grapes and figs. Dried apricots and dates also go well. Assorted crackers with seeds or herbs, sweet fruit and nut studded quick breads and mini toasts provide texture and crunch.

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PEARS POACHED IN HONEY & WHITE WINE 2 Bosc pears, peeled, halved and cored 2 Tbsp. freshly squeezed lemon juice 1 c. water ½ c. dry white wine (Sauvignon Blanc) 6 Tbsp. honey 1 tsp. vanilla extract ½ c. mascarpone cheese 2 tsp. sugar 1/4 tsp. Grand Marnier Toss pears with lemon juice and set aside. In a medium pot, combine water, wine, honey and vanilla extract. Stir over medium heat until honey dissolves. Add pears. Cover and simmer on medium-low heat, turning halfway through cooking, about 15 minutes. Cook pears until tender when pierced, about 10-15 minutes more. Remove pears from liquid. Boil to reduce poaching liquid to 3/4 cup. Let cool. Pour syrup over pears. Cover and refrigerate at least 8 hours. Whisk mascarpone cheese, sugar and Grand Marnier until smooth. Garnish with blackberries and spoonful of marscapone cream. Yields 4 servings.

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These are dishes to stir recollections of summers past, even if your beach cottage is inland. Kick back while the kids check the lobster cages and remember: When life gives you lemons, make Lemon Cheesecake with Gingersnap Pecan Crust.

seaside picnic MENU Pineapple Mint Lemonade Spicy Seafood Pasta Fresh Corn Salad Lobster Rolls Lemon Cheesecake with Gingersnap Pecan Crust


PINEAPPLE MINT LEMONADE 1 c. sugar ž c. water 46 oz. can pineapple juice 2 c. freshly squeezed lemon juice Ÿ c. fresh mint, chopped Combine sugar and water in a medium saucepan and bring to boil. Boil 1 minute and remove from heat. Stir in mint, pineapple and lemon juice. Let stand 15 minutes. Strain into a pitcher and discard the mint. Serve over ice in frosty glasses with a straw. Garnish with a pineapple wedge and drop in a mint leaf or two. N OT E : Add Citron Vodka for the adult glasses ;) Makes 4-6 servings.

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S P I C Y S E A F O O D PA S TA 1 package angel hair pasta or linguine ¼ c. olive oil 5 garlic cloves, minced 1 bay leaf 2 tsp. dried crushed red pepper 1/8 tsp. Tabasco pepper sauce 1/8 tsp. Old Bay seasoning 1 c. dry white wine (Pinot Grigio) 1 small can diced tomatoes ½ c. shallots, sliced 24 small littleneck clams, scrubbed 24 mussels, debearded 20 large shrimp, peeled, deveined ½ c. fresh basil leaves, torn Boil pasta al dente according to package and set aside. Heat the oil in a large skillet over medium heat. Add the garlic, shallots, bay leaf, crushed red pepper, Tabasco sauce and Old Bay seasoning. Sauté for 1 minute. Add the wine and bring to a boil. Add the tomatoes and bring to a simmer. Simmer, until the tomatoes begin to break down and the flavors blend, for about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer. Add Pasta to bowls. Use tongs to transfer the opened shellfish to the bowls. Discard any that are not opened. Add the shrimp and basil to the simmering tomato broth. Simmer the shrimp about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with warm, crusty bread. Garnish with basil. 33


F R E S H CO R N S A L A D 5 ears of fresh yellow corn, shucked 2 c. Cheddar cheese, grated Ÿ c. bacon, cooked and crumbled (optional) 1 c. mayonnaise 1 small green bell pepper, chopped ½ c. red onion, chopped 1/8 tsp. salt 1/8 tsp. freshly cracked black pepper Fresh tarragon or parsley, chopped Paprika

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In a large pot of boiling salted water, cook the corn for 4 minutes until the starchiness is gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the corn in a large bowl and add cheese, bacon, green pepper, red onion, mayonnaise, salt and pepper. Stir until mixed and creamy. Chill until serving. Serve cold or at room temperature. N OT E : When ready to serve, garnish sparingly with fresh tarragon or parsley and dash of paprika.

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LO B S T E R R O L L S 1½ lb. cooked lobsters ½ c. mayonnaise 1 Tbsp. Dijon mustard 3 Tbsp. freshly squeezed lemon juice 2 celery stalks, finely chopped 2 Tbsp. fresh parsley, chopped Salt and pepper, to taste 4 rolls, split and lightly toasted Romaine leaves Melted butter, for brushing Dash of cayenne pepper (optional) Remove the meat from the lobsters, chopping into bite-size pieces. In a bowl, combine the lobster meat, mayonnaise, mustard, lemon juice, celery, parsley, cayenne pepper, salt and pepper. Place lobster salad in refrigerator for 10 minutes to chill and allow the salad to absorb the flavorings. Heat a large skillet. Brush the sides of the rolls with the melted butter and toast over moderate heat until golden brown on both sides. Transfer the rolls to plates. Add romaine to the rolls and fill with the lobster salad. Enjoy!

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LEMON CHEESEC AKE WITH GINGERSNAP PEC AN CRUST CRUST ž c. gingersnap cookie crumbs 1 Tbsp. brown sugar Ÿ c. pecans, finely chopped 4 Tbsp. butter, melted 4 mini Weck jars or ramekins Place the gingersnaps, brown sugar and pecans into the food processor and pulse until you have fine crumbs. Stir in the melted butter. Evenly divide the crumbs into Weck jars or ramekins and lightly press the crumbs into the bottoms to form a crust layer. Line the baking sheet with parchment paper and bake crust for 6 minutes. Carefully remove the jars to a wire rack to cool.

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Bathroom shown in 644 Painted Linen

CHEESECAKE ½ c. granulated sugar 2 Tbsp. freshly squeezed lemon juice Zest of one lemon 16 oz. cream cheese, softened 2 large eggs ¼ c. heavy cream 1 tsp. pure vanilla extract Preheat the oven to 350°. Boil a large pot of water for the water bath. In a mixer, combine sugar, lemon juice and zest until the sugar is moistened. Add in the cream cheese until smooth. Add eggs, one at a time. Add heavy cream and vanilla and mix until smooth. Pour batter into jars, over the cooled crusts, until 3/4 of the way full. Place jars into a baking pan with high sides and pour boiling water into the pan until halfway up the sides of the jars. Bake at 350° for 25-30 minutes. Carefully remove the jars from the water bath and place on a cooling rack. Once completely cooled, place them into the refrigerator for at least 5 hours. Before serving, top each cheesecake with lemon zest and chopped pecans. 39


Breathe in a most delicious life. Here are all the elements for enjoying your dearest friends, the great outdoors and the pleasure of Mediterranean fare, all at once.

al fresco dining MENU Red Sangria Caprese Salad with Balsamic Glaze Tabbouleh Grilled Salmon & Leek Kebabs Mixed Berry Sorbet


RED SANGRIA, P O R FAV O R 2 bottles fruity, medium-bodied red wine (such as a Garnacha, Tempranillo, Zinfandel, Bonarda, Nero d’Avola or a Rosé) 4 shots of Cointreau 2 lemons, cut into thin slices 2 limes, cut into thin slices 2 oranges, cut into thin slices Fresh or frozen mixed berry fruit (such as strawberries, raspberries, blackberries and blueberries) 16 oz. bottle of lemon-lime pop Add all of your fruit into a large pitcher. Next, add the Cointreau and red wine. Place into the fridge for several hours to meld the flavors and chill it well. Right before you are about to serve, add in the lemon-lime pop and ice. N OT E : It is best to let the flavors soak together as long as possible. The longer sangria sits before drinking, the more smooth and mellow it will taste. A full day is best, but if that isn’t possible, give it an absolute minimum of two hours to sit.

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CAPRESE SALAD WITH BALSAMIC GLAZE 2 c. balsamic vinegar 1/2 c. honey or organic raw blue agave 4 large tomatoes, vine-ripe, Beefsteak or heirloom 1 package fresh mozzarella cheese ¼ tsp. salt ¼ tsp. freshly ground black pepper 1/4 c. fresh basil leaves, torn Extra-virgin olive oil 8 olives, pitted (optional)

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Stir balsamic vinegar and honey together in a small saucepan and place over medium heat. Bring to a boil, reduce heat to low. Stir and simmer until the vinegar mixture has reduced, about 5-10 minutes. Don’t overcook. Set the balsamic reduction aside to cool. Slice tomatoes into 1/2-inch-thick slices and mozzarella into 1/4-inch slices. Arrange alternate slices of tomato and mozzarella cheese decoratively on a serving platter. Sprinkle with salt and black pepper, spread fresh basil leaves over the salad, and drizzle with olive oil and the balsamic reduction.


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TA B B O U L E H 1 c. bulgur wheat 1 red onion 5 scallions 1 small bunch of chives 1 English cucumber ½ c. cherry tomatoes 1 bunch parsley 1 small bunch of mint ¼ c. extra-virgin olive oil ¼ c. freshly squeezed lemon juice ¼ c. feta cheese, crumbled Kosher salt Black pepper Place bulgur in a large bowl. Cover with cold water. Let stand for one hour. Drain in a sieve. Set aside. Meanwhile, finely dice the onion. Mince the white and light green portion of the scallions. Mince the chives, parsley and mint. Small dice the cucumber. Quarter the cherry tomatoes. Spread the bulgur out in the bowl. Season evenly with kosher salt and black pepper. Add all of the chopped vegetables, crumbled feta and minced herbs. Pour in the olive oil and lemon juice. Toss well. Enjoy!

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GRILLED SALMON & LEEK KEBABS 1 Tbsp. rice vinegar 1 Tbsp. soy sauce 1 Tbsp. honey 2 tsp. olive oil 2 garlic cloves, grated 1 lb. skinless salmon fillet 1 large leek 1 lemon, halved 1/8 tsp. tarragon Âź tsp. kosher salt Âź tsp. black pepper Whisk rice vinegar, soy sauce, honey, olive oil and grated garlic to create a marinade for the kebabs. Cut salmon and leeks into 1-inch-thick pieces. Toss the salmon and leeks into the marinade. Chill in the refrigerator for 15-30 minutes. Thread salmon and leeks alternately onto skewers. Squeeze lemon juice over top of kebabs. Sprinkle with tarragon, salt and pepper. Place skewers on a grill rack coated with cooking spray. Grill 6 minutes or until done, turning skewers occasionally for an even char. N OT E : If using wooden skewers, soak them in water for 20 minutes before grilling. 48


Kitchen shown in 612 Cherry Chocolate Glaze

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MIXED BERRY SORBET 1 c. red currants 1 c. fresh or frozen mixed fruit (raspberries, blackberries and blueberries) 1 c. water 1 c. sugar Juice of one lime In a medium pot, bring currants, mixed fruit and water to a boil and simmer for 10 minutes. Pass berries through a food mill. Discard any skins and stems left in the food mill. Pour the juice and pulp back in the pot. Add the sugar and lime juice. Simmer until the sugar has dissolved, about 5 minutes. Let the juice come to room temperature. Spin the juice in the ice cream maker for 20 minutes. Stick in the freezer for at least an hour. Enjoy! N OT E : Chill your sorbet container before running the ice cream maker, so when you transfer the sorbet to the freezer, it won’t start melting.

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The good life is a simple and tasty life. This menu builds on established favorites—giving them a little kick and an update that reminds us of what made them so great in the first place.

BACKYARD BONFIRE MENU Apple Blossom Hard Cider Ale Cider Roasted Root Vegetables Chunky Blue Cheese Sauce for Burgers Mushroom, Leek and Gruyère Tart Perfectly Toasted S’more


A P P L E B LO S S O M HARD CIDER ALE Belgian White Belgian-Style Wheat Ale, such as Shocktop, Blue Moon, etc. Hard Apple Cider, such as Bold Rock Hard Cider, Angry Orchard, etc. Pour the beer and cider, half-and-half, into a tall, wide-mouthed glass. Mix and enjoy!

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CIDER ROASTED R O OT V E G E TA B L E S 4 golden beets, peeled, thickly sliced 4 carrots, peeled, sliced lengthwise 2” long 3 garnet yams, sliced lengthwise 2” long 4 parsnips, peeled, sliced lengthwise 2” long 1 red onion, thickly sliced ½ c. cider vinegar ½ c. olive oil 3 Tbsp. dark brown sugar ¼ tsp. kosher salt Freshly cracked black pepper, to taste 1/2 tsp. fresh thyme Preheat the oven to 450°. In a large bowl, mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables to the bowl and toss to combine. Line a roasting pan with non-stick foil. Spread the root vegetables out over the pan in a single layer, with some space in between. Pour the remaining vinaigrette over the root vegetables in the pan. Roast in oven for 35-40 minutes. Cook until the vegetables are browned and caramelized. Remove from oven and gently loosen root vegetables with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

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C H U N K Y B LU E C H E E S E S AU C E FOR BURGERS 6 oz. blue cheese, crumbled 3 Tbsp. sour cream 3 Tbsp. buttermilk 1 tsp. Worcestershire sauce 1 tsp. fresh garlic, finely minced 1 tsp. freshly squeezed lemon juice 1 tsp. Dijon mustard Ÿ tsp. kosher salt ½ tsp. freshly ground black pepper In a medium bowl, stir together blue cheese, sour cream, buttermilk, Worcestershire sauce, garlic, lemon juice, mustard, salt and pepper. Transfer to an airtight container and place in refrigerator for 30 minutes for flavors to blend. Use immediately or store in refrigerator for up to a week. Grill your burgers and toast your buns. Add a little arugula and a few slices of purple onion. Top with the chunky blue cheese sauce. Delicious!

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MUSHROOM, LEEK A N D G R U Y È R E TA R T 1 sheet puff pastry (thawed, if frozen) 3 Tbsp. butter 2 sprigs fresh thyme, leaves only 2 c. leeks, white parts only, thinly sliced 2 c. cremini or portobello mushrooms, chopped 4 oz. Gruyère cheese, grated ¼ c. crème fraîche 2 oz. goat cheese, softened and crumbled 1 bay leaf ¼ c. chicken stock In a frying pan over medium-high heat, melt 2 Tbsp. of butter and sauté leeks until translucent. Add thyme, bay leaf and chicken stock. Reduce the heat to low, cover and simmer for 15 minutes. Uncover and cook for an additional 15 minutes, stirring occasionally until almost all the liquid has evaporated. Remove the bay leaf. Transfer the leeks to a bowl and stir in the crème fraîche, Gruyère and goat cheese until well mixed. In another frying pan over medium-high heat, melt the remaining butter. Sauté mushrooms for 3-4 minutes. Add salt and pepper, to taste. Preheat oven to 400°. Line a baking sheet with parchment paper. Prepare the dough to packaging directions. Transfer dough to the baking sheet. Spread leek mixture to within 1 inch of the edge of the dough and fold the edges in to make a free-form tart. Bake 15 minutes until the crust puffs and is golden. Scatter mushrooms over the leeks and bake 5 minutes more. Let the tart stand for 10 minutes and serve warm.

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Kitchen shown in 650 Oak Tawny

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P E R F E C T LY TO A S T E D S’ M O R E 1 large marshmallow Graham cracker (2 halves) Milk chocolate bar (2-4 squares) Place half of milk chocolate bar squares on a graham cracker half. Set aside. Find a straight, real wood stick and poke the end through the marshmallow. Position the stick 3-4 inches above the glowing embers of a grill or campfire. Next, slowly rotate the marshmallow until it’s uniformly toasted on all sides and on top and has a deep golden caramelized color, and is about twice as big as an untoasted marshmallow. If, at any point, it catches on fire, it must be eaten in shame. It cannot be fixed. Place the toasted marshmallow over chocolate. Top with second graham cracker half. Gently press together. Yum!

N OT E : Roasting marshmallows is as much an art as it is a science. It begins with the right fire. There should be none. The campfire should have burned down to bright red, glowing embers with little or no actual flame left. Lastly, roast over real wood logs for the perfect S’more. 63


Try something a little different for a change. Mix it up in an unexpected way. Pair the exotic with the unexpected for a deliciously satisfying result.

Sushi Date Night MENU Dirty Martini with Blue Cheese Olives Sushi Dipping Sauces Spicy Edamame Asian Chicken Rolls Banana Tempura


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DIRT Y MARTINI WITH B LU E C H E E S E O L I V E S Green olives, pitted 3 oz. blue cheese 1 oz. cream cheese, softened Salt and pepper, to taste 1 garlic clove, finely chopped 3 oz. premium vodka Olive brine, to taste Stuffed Olives—combine blue cheese, cream cheese, garlic, salt and pepper. Spoon into a small zip-lock bag and push mixture to bottom of bag. Use scissors to snip off one corner of the bag and squeeze small amount into the opening of the olive. Place ice in a martini shaker along with the vodka and olive brine. Shake. Serve in a chilled martini glass garnished with the stuffed blue cheese olives.

Living Space shown in 730 Cherry Java

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S P I C Y S U S H I S AU C E

½ c. mayonnaise 2 Tbsp. sriracha sauce ¼ tsp. toasted sesame oil WA S A B I S AU C E

1/3 c. mayonnaise 2 tsp. wasabi paste or powder 2 Tbsp. honey G I N G E R S AU C E

¼ c. onion, chopped ¼ c. soy sauce 1 clove garlic, minced Nickel-size ginger root, minced 2 Tbsp. lemon juice ½ tsp. sugar ¼ tsp. white vinegar

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SPICY EDAMAME ½ lb. frozen edamame in shells 1 Tbsp. canola oil or grapeseed oil 2 cloves garlic, minced 2 tsp. chili paste (sambal oelek) 1 Tbsp. miso—sweet Prepare edamame according to package instructions. Transfer cooked edamame to a big bowl. Heat vegetable oil in a small frying pan over medium heat. When the pan is hot, add garlic and chili paste and cook until combined and fragrant. Add miso and mix all together for 1 minute. Remove from heat and pour the spicy miso mixture over the edamame and toss to coat. Serve immediately.

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D I P P I N G S AU C E

½ c. sugar ½ c. white rice vinegar 1 lime, juiced ½ medium red chili 1 Tbsp. toasted sesame seeds Simmer the sugar, vinegar, lime juice and chili in a small saucepan for about 5 minutes or until reduced by half. Set aside to cool. Add toasted sesame seeds. Let the dipping begin.

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ASIAN CHICKEN ROLLS WRAPS 12 rice paper wrappers 1 c. hoisin sauce Âź c. rice wine vinegar 2 Tbsp. hot water 2 chicken breasts, grilled and shredded 1 carrot, peeled, cut into matchsticks 1 cucumber, seeds removed and cut into matchsticks 1 red pepper, seeds removed and cut into matchsticks 16 fresh mint leaves 8 butter lettuce leaves, halved In a small bowl, combine hoisin, vinegar and hot water. In a large bowl, add chicken, carrot, cucumber, red pepper and mint. Soak the rice paper rounds in a bowl of hot water for about 20 seconds, then drain well on a clean tea towel. Put 1 piece of lettuce on the rice paper. Top with a little of the chicken mixture and a little of the hoisin mixture on 1 edge of rice paper. Fold in sides and roll to firmly enclose filling. Transfer to a serving plate and repeat. Serve with dipping sauce.

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TEMPURA BANANAS Vegetable oil 1 egg ¾ c. iced water ¾ c. tempura flour 4 small bananas Caster sugar Fresh mint leaves Honey Heat the oil in a deep fryer or heavy saucepan to 325°. Mix the egg and iced water thoroughly together in a bowl and then stir in the tempura flour. Do not be tempted to whisk the batter. A lumpy appearance, with small lumps of unmixed flour, is what is wanted. Split bananas into quarters, length-ways and cross-ways. Dip each quarter in the batter and deep fry a few at a time for about 2 minutes, or until crisp and golden. Drain on a paper towel and sprinkle with caster sugar. Garnish with a drizzle of warmed honey and fresh mint. 74


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It’s a girl’s night out. It’s a toast and a walk down the culinary red carpet. It’s a great time with your besties, a drink and a bite. Nothing too heavy here.

Movie Night MENU Traci’s Cosmo Parmesan, Garlic & Herb Popcorn Uptown Dog Bruschetta Margherita Cake Pops


TRACI’S CO S M O Citron vodka, 2 jiggers Cointreau, 1 jigger Grand Marnier, 1 jigger Cranberry juice, 5 jiggers 1 lime, quartered Ice In a cocktail shaker, add ice about 1/2 of the way. Then add Citron vodka, Cointreau, Grand Marnier and cranberry juice. Shake it up until the shaker gets icy cold and frosty on the outside. Pour into a martini glass and garnish rim with a lime wedge. Squeeze the lime wedge into the Cosmo. Makes two Cosmos, every time. Grand Marnier. Who’d have thought?

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Kitchen shown in 730 Cherry Java

Copyright 2011 Dean J. Birinyi, ASMP

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PA R M E S A N , G A R L I C & H E R B P O P CO R N 4 Tbsp. butter 4 cloves garlic, grated 1 tsp. fresh rosemary, finely chopped 1 tsp. sage, finely chopped 1 tsp. thyme, finely chopped 3.5 oz. package plain microwave popcorn ½ c. Parmesan cheese, grated 1 Tbsp. kosher salt Melt butter in a saucepan; add garlic cloves, rosemary, sage and thyme and cook 1 minute. Drizzle butter and herbs over hot popcorn and toss with Parmesan cheese and kosher salt.

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W AY P O I N T L I V I N G S PA C E S . C O M


M A R S H M A L LO W P O P CO R N B A L L S 2 Tbsp. butter, plus more for the dish 3.5 oz. package plain microwave popcorn 10 oz. bag marshmallows Butter a 9� x 13� baking dish. Pop the popcorn according to the package directions. Melt the butter and marshmallows in a large saucepan over medium-low heat, stirring until smooth, 5-7 minutes. Fold in the popcorn until coated. Form into baseball-sized balls and let sit for 10 minutes before serving.

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U P TO W N D O G 4 Italian-style sausages ½ of a cabbage, shredded 1 baguette or pretzel bread loaf Hot mustard, to taste 1 Tbsp. vegetable oil or non-stick cooking spray Split baguette or pretzel loaf lengthwise and toast, cut side up, in a 350° oven until crisp, about 10 minutes. While bread is toasting, heat oil or non-stick cooking spray in a large, heavy frying pan over medium heat and add sausages. Cook, covered, turning often, until cooked through, 15-20 minutes. Place a bed of cabbage inside the bread, add sausage and dress with hot mustard. Serves 4.

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B R U S C H E T TA M A R G H E R I TA 4 Tbsp. olive oil 1 tsp. garlic, minced 1 baguette, sliced into 1� sections 4 oz. fresh mozzarella cheese, sliced Fresh basil leaves, chopped 2 Roma tomatoes, sliced Salt and pepper, to taste Toast baguette slices in broiler until bread begins to turn golden brown. Then flip and drizzle baguette slices with olive oil and small amount of minced garlic. Return to the broiler until bread again begins to turn golden brown but make sure garlic is not burned. Add mozzarella and tomatoes and return to broiler a final time to melt the cheese. Sprinkle on basil, salt and pepper.

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CAKE POPS 4 c. cake crumbs (cake mix works great) Ÿ c. frosting (not whipped cream frosting) ½ c. sanding sugar or candy sprinkles 8 oz. candy melts Vegetable oil, as needed 16 lollipop sticks Mix cake crumbs with frosting. Form into balls and place on a baking sheet lined with parchment paper. Put into the freezer until firm, about 30 minutes. Melt candy melts according to package directions. Dip end of the lollipop stick into frosting then insert into cake ball. Swirl in melted candy until covered, then dust with sanding sugar or sprinkles. Place on another baking sheet lined with parchment until candy coating is set. Makes 16 cake pops.

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Sunday dinner is family tradition that has endured. This is a great time to pass a few classic favorites around the table, and establish a few new family favorites to pass down to the next generation.

Sunday Dinner MENU Southern Sweet Tea Made-from-Scratch Dinner Rolls SautÊed Green Beans with Almonds Mom’s Pot Roast Apple Pie Cake


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SOUTHERN SWEET TEA 6 regular-size tea bags 1/8 tsp. baking soda 2 c. boiling water 1 to 2 c. sugar 6 c. cold water Place tea bags and baking soda into a large glass bowl. Add boiling water, then cover and steep for no more than 15 minutes. Remove the tea bags, but don’t squeeze them. Pour tea mixture into a pitcher, add sugar and stir until dissolved. Add cold water and serve over ice. NOTES: Overcooking the tea leaves will cause tea to be bitter. Remove water from heat just before it comes to a rolling boil. The baking soda will help counteract any bitterness and doesn’t change the taste. Make ice cubes from lemonade to add a lemony zest.

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Dining room shown in 720 Painted Linen


M A D E - F R O M - S C R ATC H DINNER ROLLS 4 c. all-purpose flour ¼ c. granulated sugar 1 Tbsp. rapid-rise yeast 1½ tsp. salt ¾ c. cool water 2/3 c. milk 4 Tbsp. unsalted butter, sliced into 1 Tbsp. pieces 1½ tsp. lemon juice Preheat oven to 180°. In a mixing bowl, whisk together flour, sugar, yeast and salt. In another bowl, add water, milk and butter; microwave on High for 1 minute. Stir to partially melt butter. Add milk mixture to dry mixture in bowl of an electric stand mixer, along with lemon juice. Using a hook attachment, knead on low speed, gradually increasing to medium-low; knead 3-4 minutes until smooth and elastic. Add additional flour as necessary (dough should be lightly sticky, but manageable). Cover bowl tightly with plastic wrap and rest 5 minutes. Butter a 13” x 19” baking dish. Drop dough onto a lightly floured surface. Shape into an evenly level square, about 9” x 9”. Cut into 16 equal portions. Shape dough into balls then place them into the prepared baking dish. Dampen hands with water and brush tops of dough so they don’t dry while rising in oven. Place in oven, close door and turn oven off, allowing rolls to rise 20 minutes. Do not open oven door. Remove rolls from oven and preheat oven to 375°. Return rolls to hot oven and bake 14 -16 minutes, until tops are golden brown. Butter tops and serve warm. 93


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S AU T É E D G R E E N B E A N S WITH ALMONDS 2 c. fresh green beans, trimmed 2 Tbsp. butter ¼ c. almonds, slivered or sliced Small clove of garlic, minced Salt and ground black pepper In a large skillet on medium-high heat, sauté butter, almonds and garlic until the almonds are toasted—about 1 minute. Add green beans and blend with the butter, almonds and garlic. Reduce heat to medium-low and cover. Toss every 3-5 minutes and re-cover. Cook until tender. Season with salt and pepper to taste. Yields 4 servings.

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M O M ’ S P OT R O A S T 4 to 5 lb. chuck roast 2 Tbsp. olive oil 2 onions, peeled and quartered 6 carrots, cut into 2-inch slices 3 c. beef stock 3 sprigs fresh thyme 3 sprigs fresh rosemary Preheat oven to 275°. Generously salt and pepper the roast. Heat a large, oven-proof pot or Dutch oven on a burner set to medium-high heat. Add olive oil to the heated pot. When the oil is very hot, add the onions and carrots and sauté until browned. Remove the onions and carrots to a plate. If needed, add more olive oil to the hot pot. Place the meat in the pot and sear it for about a minute on all sides until it is brown all over. Remove the roast to a plate. With the burner still on medium-high, pour in 1 cup of beef stock and scrape the bottom of the pot with a whisk to get up all of that wonderful flavor. Place the roast, onions, carrots, fresh rosemary and thyme into the pot and add the remaining beef stock to cover the meat halfway. Put the lid on the pot and roast in a 275° oven for 4 hours, or until the meat is fork tender. Makes 6 servings.

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APPLE PIE CAKE 6 Granny Smith apples, peeled and sliced 2 Tbsp. cinnamon sugar 3 large eggs 1½ c. caster or baker’s sugar 1½ c. vegetable oil 3 tsp. vanilla extract 1½ c. flour ¼ c. cinnamon sugar for top Preheat oven to 350°. Spray a 10-inch spring-form pan with non-stick spray. Layer the apple slices in the bottom of the pan until they reach 2/3 of the way up the pan. Sprinkle with cinnamon sugar. In a large bowl, beat together the eggs and sugar until light and fluffy. Add oil and vanilla and beat well. Fold in the flour. Pour batter over the apples and tap the sides of the pan. Let the pan sit for 10 minutes so the batter will seep to the bottom. Bake for 1 hour and 20 minutes. Let cool completely before slicing.

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Create a most memorable gathering. Let this simple menu be the basis for a noteworthy evening in the style for which you are known. Refined and novel is who you are. ¡Salud!

Margarita Night MENU Strawberry Jalapeño Margarita Mango Salsa Billy’s Mexicali Guacamole Coffee Rub for Grilled Steak Tacos Mango Lime Popsicle


S T R AW B E R R Y JALAPEÑO M A R G A R I TA This spicy cocktail is perfect on a hot day. Fresh strawberries and jalapeños are muddled together to make a delicious new twist on a Margarita! Muy caliente! 1½ oz. tequila 1 oz. Triple sec ½ oz. agave nectar, or simple syrup ¾ oz. freshly squeezed lime juice 4 strawberries, sliced 2 slices jalapeño Coarse sea salt for glasses Muddle the sliced strawberries, jalapeños and lime juice in a cocktail shaker. Add the tequila, Triple Sec, and agave nectar. Add ice and shake for a few seconds to mix everything together and to get the drink cold. Run a lime wedge along the edge of the glass. Dip into a plate of salt to coat the edge. Add ice and strain the Margarita into the glass. Garnish with a fresh strawberry and jalapeño slice. Enjoy! Makes 2 Margaritas.

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MANGO SALSA 2 ripe mangoes, peeled, pitted and diced 1 small red onion, peeled and diced 1 jalapeùo, seeded and diced ½ c. fresh cilantro, chopped and loosely packed Juice of one lime Toss all ingredients together until combined. Season with salt and pepper if needed. Serve immediately, or refrigerate in a sealed container for up to 3 days.

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Kitchen shown in 510 Maple Espresso


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B I L LY ’ S M E X I C A L I G UA C A M O L E 4-5 medium Haas avocados (They need to be ripe, but not squishy.) 1/3 of a medium yellow onion, chopped Juice of half a lime Juice of half a lemon 1/2 of a medium orange, ripe and sweet (a generous squeeze of the juice) 1/2 of a medium tomato, plum preferred, chopped and drained Course sea salt 1 big bag of plain tortilla chips (Do not use flavored or lime tortilla chips) A sombrero and a colorful serape (Huaraches optional) The sequence of preparation and incorporation of ingredients is important. Do not add salt until immediately before serving. Prepare the guacamole in a clear glass bowl, so you can see the ingredients come together evenly. Peel, seed and quarter the avocados. Toss them in the bowl. Peel the onion, removing the skin and one outer layer—the inner onion is crisper. Chop the onion into ¼- to 3/8-inch bits. Don’t mix the onion in yet. Chop the tomato into ¼- to 3/8-inch bits; drain the juice out on a paper towel and discard (we want the tomato bits in there, but don’t want the guacamole too watery). With a fork, break up the avocado in the bowl until it’s creamy, but still has some chunks left. Fold in the onion and the tomato. Squeeze in the lime and lemon juices. Add one good squeeze—not too much—of the orange. Mix gently, but DO NOT OVERMIX. Fold in sea salt to taste, right before serving, and transfer to a decorative serving bowl. Keep in mind that the chips you choose are salty, too—so, salt it, but don’t overdo it. The salt crystals will make love to your taste buds with a magical mingling of citrus and creamy avocado as you eat. Put on your sombrero and serape. Comer con gusto! Oh, and avocados are key. Hass are preferred, not those big, slimy-sweet Central American ones. In a pinch, you can ripen them quicker if you put them in a brown paper bag, overnight, at room temperature. If you like it HOT, chop up a fresh jalapeño and get after it! Or, have some salsa on hand that guests can mix in.

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CO F F E E R U B FOR GRILLED S T E A K TA CO S ¼ c. ancho chile powder ¼ c. espresso, finely ground 2 Tbsp. Spanish paprika 2 Tbsp. dark brown sugar 1 Tbsp. dry mustard 1 Tbsp. kosher salt 1 Tbsp. ground black pepper 1 Tbsp. ground coriander 1 Tbsp. oregano, finely chopped 2 tsp. freshly ground ginger Add the ancho chile powder to a mason jar. Next, add the coffee, brown sugar, Spanish paprika, oregano, salt, pepper, dry mustard, ginger and coriander. Mix together and, voilà, coffee rub. NOTE: Prior to grilling, baste steak with melted butter, then apply the coffee rub to the steak.

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MANGO LIME POPSICLE 5 c. mangoes, cubed (3-4 mangoes) 2 limes, juiced 4 tsp. honey or agave ¼ c. coconut milk ¼ c. water Popsicle molds or cups Popsicle sticks Peel the mangoes and cut into chunks. Purée in food processor or blender. Add the lime juice, honey, coconut milk and water. Process again until well blended. Strain the mixture through a fine mesh strainer or sieve. You’ll need to stir or press with a spatula to get it all through. Pour mixture into the molds or cups. Cover the popsicle molds or cups with plastic wrap, pierce a tiny slit in the center of the plastic wrap with a sharp knife and insert the popsicle stick about 3/4 of the way into the purée. Freeze overnight. To remove from popsicle molds, dip the bottom of the molds in warm water. Enjoy!

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Getting a new kitchen and bathroom is great. But there’s more to life! That’s why we’re tempting you with other inspired living spaces. The following remodels should whet your appetite for the updating of every room in your home.

And now for some tasteful living spaces Exactly what you had in mind®

MENU Cherry Java Hutch Maple Honey Media Center Maple Spice Window Seat Painted Butterscotch Glaze Hall Tree Cherry Spice Bathroom Cherry Chocolate Glaze Laundry Oak Tawny Butler’s Pantry Painted Stone Entertainment Center Painted Linen Library Painted Silk & Cherry Chocolate Glaze Closet


WINDOW SEAT > 420 MAPLE SPICE

LAUNDRY > 630 CHERRY CHOCOLATE GLAZE

HUTCH > 612 CHERRY JAVA

HALL TREE > 720 PAINTED BUT TERSCOTCH GLAZE

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MEDIA CENTER > 650 MAPLE HONE Y

BATHR OOM > 630 CHERRY SPICE

BUTLER’S PANTRY > 420 OAK TAWNY


WAY P O I N T ® K I TC H E N S , B AT H S AND SO MUCH MORE Your home is a reflection of your unique style, who you are and how you live. You want it just right. And although you spend a lot of time in the kitchen—the heart of every home—you know that all the other living spaces in your home are just as important. Your dining room doesn’t just feed your family, it feeds their conversation and their mood with a warmth that’s defined by color, texture and light. ENTER TAINMENT CENTER > 610 PAINTED STONE

Every living space in your home does much more than express your style to your friends and family. Whether it’s a bedroom, a wine cellar, a family room or an office, when you get the details just right, you can feel it. And so can they.

LIBRARY > 760 PAINTED LINEN

HIS & HERS CLOSE T >740 PAINTED SILK & 740 CHERRY CHOCOLATE GLAZE

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Recipes For Living Life In Style  

Inspirational recipes from Waypoint Living Spaces.

Recipes For Living Life In Style  

Inspirational recipes from Waypoint Living Spaces.

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