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DECEMBER 2016

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note from the editor

Last December I put out the first Supper Club Social Magazine, except it wasn’t really a SCS Magazine. It was more what launched me into creating the magazine you see today. Last December many bloggers and stores utilized digital platforms to share their holiday gift guides and catalogue. I remember paging through the Waiting on Martha Holiday guide and dying over it. As a magazine junkie, I couldn’t get enough of the digital platform. I wanted to create one myself but I totally thought I missed the boat for the 2016 holiday season, and vowed to put one out next year. I decided not to wait and threw one together a little hastily, there was almost no flow, little design, but it was a collection of my absolute favorite holiday recipes, and sent me on the best path. I was hooked from that first “magazine” and couldn’t wait till next year. I figured there were no other occasions to warrant a magazine and I would stock pile my ideas until 2016. Luckily I came up with a couple more, and have been able to put out a handful of magazines since. SCS has hit is pace and I am so glad I jumped in when I wasn’t sure where I would land. With this being the anniversary issue, and the end of 2016, I cant help but reflect on everything that has changed in such a short year. I quit my job, have gained and lost friends, traveled around the states, got to vote for a female president, got to work on a dream job, flew in a helicopter, explored California, and oh yeah, got engaged to that cute lifeguard. 2016 was by far the most amazing and life changing year, and I cannot wait to see what 2017 has in store. But for now, I am going to enjoy every thing this holiday season has to offer. Including the left over Spicy Chocolate Stout Cake with Peanut Butter Buttercream on page 22. 2

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D EC EM B ER SUBSCRIBE

THIS MONTH 4

Visit bit.ly/ SCSsubscribe to never miss a recipe

GIFT GUIDES FOR EVERY KIND OF HOST

SNAPCHAT

14

DIY GIFTS DIY cheese boards for a fraction of the price

GET SUPPER CLUB SOCIAL IN YOUR MAILBOX, NOT JUST YOUR INBOX.

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HOLIDAY BARS Recipes for our favorite holiday bars

48 THE MAIN MEAL Our complete menu and guide for your holiday meal.

Sign up for recipe club and get a new recipe in your mailbox each month

SIGN UP FOR RECIPE CLUB HERE

PEEK BEHIND THE SCENES ON OUR SNAPCHAT: KIMMIENOELG

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THE BEST COMBINATION

Chocolate + PB, need we say more

30 MIX A LOT Our favorite mixes for a crowd, or one

INSTAGRAM

36 CHRISTMAS EVE TACOS Not traditional, but delicious

SEE MORE Follow along instagram www.instagram. com/_kimmienoel

40 THE MOST FESTIVE BREAKFAST ALL YEAR A meal fit for Santa

DECEMBER 16 • SUPPER CLUB SOCIAL

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our

wish l

what our editor hopes to find under the tree this christmas

For afterno

The perfect hostess shoe via Stubs and Wotton

To whip up brownies by hand. Or a super sized salad. 4

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ist

For extra large batches of pesto

oon tea

For the perfect apretive

For recovering soak after a party

For making a quick roux

For morning after coffee For farmer market trips

DECEMBER 16 • SUPPER CLUB SOCIAL

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gi ft gu i d e

Champange gummy bears from Sugarfina Copper cookie cutters from William Sonoma

Tabletop christmas tree from Target 6

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Hand lotion from Barr Co.

Fine Italian Olive Oil from William Sonoma


Equator coffee from Amazon Wine chosen stricktly for the lable

Peppermint Bark from William Sonoma

Pine soap from Terrain

Truffles from Saks Fifth Avenue

Fig jam from Etsy Guest Book from Izola DECEMBER 16 • SUPPER CLUB SOCIAL

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host gift gu i d e

For the friend who always host the best game nights

Paddle tennis from Izola

Games on the go

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Bowling by Izola

Dice game by Uncommen Goods

Pico Pao by Amazon

Scattergories by Amazon

Wooden dominos by Izola

Pico Pao aims to capture and challenge the imagination with its beautifully handcrafted games. This Los Taburetes stacking stools game can be played alone or with friends leaving the players to decide on the rules and end goal. See who can create the tallest sculpture before it collapses or simply try and build the most impressive. DECEMBER 16 • SUPPER CLUB SOCIAL

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Hotty Toddy Mixer by William Sonoma

Punch bowl by William Sonoma

Table wine

Wine glasses by Creat and Barrel

Festive decanter

Copper party cup by Nordstrom 10

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gift guide For the mixologist in your life

Drink tray by Izola Shake Rattle & Roll cockatail shaker

Drink dice

Jokey flask

Gold rimmed champange coupes DECEMBER 16 • SUPPER CLUB SOCIAL

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Bone serving spoons

Kiss napkins

Chic decanter

Serving tray

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the

host gift guide

Moon Rock Plate by CB2

Copper olive oil despenser

Mini Cocotte by Le Creuset

Gold salt and pepper shakers DECEMBER 16 • SUPPER CLUB SOCIAL

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DIY Serving Board

We love this festive Anthropologie cheese board, but at $108 we just can’t justify the price of this trendy piece. See how we replicated our own version below...

This long cheese board from Trouva looks just like the Anthropologie version, but is only $25

+

These gold letters from Amazon let you write your own message on the board 14

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This serving tr for both fancy found a way t $95 price tag

Home Depot found this sing

Using a little drawer pulls o $4 each.


how to make a perfect cheese board

ray is a classic piece that will work y gatherings and everyday, but we to make it for much less than the g at High Market

SOMETHING GOOEY

SOMETHING CRUNCHY

t is a treasure trove for DIY’s. We gle 6 x 12 tile for less than $6

+

gorilla glue, you can stick these gold onto the tile. We found these pulls for

SOMETHING SWEET

SOMETHING SALTY DECEMBER 16 • SUPPER CLUB SOCIAL

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From left to right, top to bottom: • Dark Chocolate Ganache Tart • Fudgey Brownie • Fudge with walnuts • Brownie with peanut butter frosting and pretlezs • Eggnog fudge • Fudge with crushed candy canes • Fudge with pretzels • Eggnog fudge • Peanut butter squares with chocolate glaze • Magic bars • Goop by RECIPE CLUB • Peanut butter squares with chocolate glaze • Brownies with eggnog frosting and crushed cnady canes • Brownie with eggnot frosting • Fudge with pretzels • Chocolate stout cake with peanut butter frosting • Eggnog fudge • Fudge with toffe bits • Fudge with PB cups DECEMBER 16 • SUPPER CLUB SOCIAL

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Dark Choc 18

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colate Ganache Tart

Don’t get us wrong, holiday cookies are wondeful, we look forward to days in the kitchen whipping up our favorite recipes all year. But cookies are best enjoyed within 24 hours of baking, so during the holidays we are on the hunt for longer lasting baked goods. So many host are innendated with sweets, that during the holidays, they make not get touched until a few days later. So for holiday thank you’s, or care pacakges, we opt for bars and fudge this time of year! DARK CHOCOLATE GANACHE TART

PREP TIME: 25 MIN TOTAL TIME: 1hr 15 MIN SERVES 8-10

INGREDIENTS 1 egg yolk 3 T ice water 3 t vanilla extract 1 1⁄4 C flour 1⁄3 C sugar 1/4 C cocoa powder

1⁄4 t. salt 10 T cold unsalted butter 10 oz. bittersweet chocolate, chopped, dived 1 C heavy cream Fleur de sel to

INSTRUCTIONS 1. In a small bowl, stir together the egg yolk, water and 2 t vanilla; set aside. 2. In a stand mixer, stir together the flour, sugar, cocoa powder and salt on low speed. Add in 8 T of the butter, increase speed to medium and mix until butter pieces are no larger than peas. Add the egg mixture and beat just until the dough pulls together. 3. Transfer the dough to a work surface and flatten into a disk. Wrap in plastic and refrigerate at least 1 hour. 4. Preheat an oven to 350°F. 5. On a floured work surface, roll out the dough into a 20x8-inch rectangle. Transfer to a 13x4-inch tart pan with a removable bottom. 6. Press dough into the bottom and up the sides of the pan. Cut off overhanging dough. 7. Bake 25-30 minutes, until the bottom is dry and set, transfer the pan to a wire rack and let cool. 8. Place the remaining butter and chocolate in a heat proof bowl. 9. In a small saucepan over medium-high heat, bring the cream to a boil. Remove the cream from the heat and pour over the chocolate and butter. Let stand for 2 minutes. Pour in remaining vanilla and whisk until smooth. 10. Carefully pour the ganache into the prepared tart shell. Sprinkle with fleur de sel to taste and refrigerate the tart until the filling is set, about 1 hour. 11. Remove the tart from the refrigerator about 15 minutes before serving. DECEMBER 16 • SUPPER CLUB SOCIAL

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Spicy Chocolate Stout Cake with Peanut Butter Buttercream DECEMBER 16 • SUPPER CLUB SOCIAL pg 22

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SPICY CHOCOLATE STOUT CAKE WITH PEANUT BUTTER BUTTERCREAM

PREP TIME: 15 MIN TOTAL TIME: 1hr 15 MIN SERVES 8-10

INGREDIENTS For cake: For frosting: 2 C flour ½ C butter, softened 1/2 C unsweetened 3/4 C creamy peanut butter Cocoa powder 1 3/4 C powdered sugar 2 t chili powder 2 T heavy cream 3/4 t baking soda 1/2 t vanilla extract 1/2 t salt 1/4 t ground cinnamon 1/2 C butter 1 1/2 C sugar 1/2 C brown sugar 2 oz bittersweet chocolate, melted 2 eggs 1 C milk 12 ounces chocolate stout INSTRUCTIONS 1. Preheat oven to 350˚F. Butter bread pan. 2. In a mixing bowl, whisk together flour, cocoa powder, baking soda, salt, chili powder, and cinnamon. Set aside. 3. In a stand mixer, cream together butter and sugars. Add melted chocolate and continue to cream together. Add eggs one at a time. Add milk and mix until just combined. 4. Add flour mixture and stout to butter mixture, 1/3 at a time alternating, beginning with the flour mixture. Mix until everything is well incorporated. 5. Pour mixture into a prepared pan and bake for 45 minutes or until a toothpick comes out clean. 6. For frosting: Place butter, and peanut butter in a mixing bowl and beat together. Add powdered sugar, 1 cup at a time, until fully incorporated. Stir in cream and vanilla until frosting is smooth and creamy. 7. Allow cake to cool completely before frosting, cutting and serving.

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EGGNOG FUDGE

PREP TIME: 20 MIN TOTAL TIME: 1hr 15 MIN SERVES 30 pieces

INGREDIENTS 2 C sugar 1/2 C butter 3/4 C eggnog 12 oz white chocolate bars, chopped 1/2 T grated nutmeg, plus more for the topping 7 ounce jar marshmallow creme 1 t rum INSTRUCTIONS 1. Line an 8x8 pan with parchment paper, let it overhang the sides. 2. In a saucepan combine sugar, butter, and eggnog. Bring to a boil, stirring constantly. Let boiling 8 to 10 minutes until a candy thermometer reaches 234°F, remove from heat. 3. Using a wooden spoon, work quickly to stir in chopped white chocolate and nutmeg until chocolate is melted and smooth. 4. Stir in marshmallow creme and rum. Beat until well blended and then pour into prepared pan. 5. Sprinkle a little freshly ground nutmeg on top. Let stand at room temperature until cooled. Refrigerate if you’d like to speed up the process. 6. When completely cool, cut into squares. Store in a covered container.

FOOLPROOF CHOCOLATE FUDGE

PREP TIME: 10 MIN TOTAL TIME: 2 HRS 20 MIN SERVES 30 pieces

INGREDIENTS 14 oz sweetened condensed milk 1/2 t vanilla extract 20 oz semi-sweet chocolate, roughly chopped 3 T unsalted butter, diced, at room temperature Toppings INSTRUCTIONS 1. Line an 8x8 pan with parchment paper, let it overhang the sides.


2. In a large, heatproof bowl combine the condensed milk, vanilla, chocolate, and butter; set aside. 3. Place your heatproof glass bowl over a pot of boiling water (or double boiler). Stir frequently, until the chocolate has melted and the mixture is completely smooth, about 8 minutes. Remove from heat. 4. Using a spatula, scrape the fudge into prepared pan and smooth the top. Sprinkle with toppings, if using. Refrigerate for at least 2 hours. 5. Run a butter knife around the edge of the pan to loosen the fudge. Remove the fudge and transfer it to a cutting board. Peel off parchment paper, then slice the fudge into small pieces. 6. Serve immediately or store in the refrigerator for up to 1 month. You may also freeze the fudge, in an airtight freezer safe container for up to two months.

MAGIC BARS

PREP TIME: 10 MIN TOTAL TIME: 50 MIN SERVES 15

INGREDIENTS For layers: For base: 2 C old fashioned oats 1 C flaked coconut 1 C chocolate chips 2 C flour 14 oz sweetened condensed milk 3/4 C brown sugar 1 C almonds, sliced 1 t baking soda 1 C hazelnuts 1/2 t salt 1 cup dark chocolate melted 1/2 t cinnamon 1 C butter, melted 2 eggs 2 t vanilla 3/4 C chocolate chips 13 oz dulce de leche, warmed so it is pour-able INSTRUCTIONS 1. Preheat the oven to 350 degrees. Line a 9x13 inch pan with parchment paper. 2. In a mixing bowl combine the oatmeal, flour, brown sugar, baking soda, salt, eggs, butter, and vanilla. Mix until dough forms and all ingredients are combined. 3. Stir in chocolate chips.

4. Press 2/3 of the dough into the prepared pan. 5. Spoon the dulce de leche over the dough and spread it in an even layer. 6. Sprinkle the remaining dough over top the dulce de leche. Place in the oven and bake for 15-20 minutes or until just set. 7. Remove from oven and sprinkle on the coconut and chocolate chips. Pour the condensed milk over top, sprinkle almonds and hazelnuts in an even layer. 8. Place in oven for 25 minutes, until the top has turned a golden brown. 9. Remove from the oven and drizzle the bars with melted dark chocolate. Allow the bars to cool to room temperature before cutting. 10. Store in a cool place in an air tight container.

FUDGEY BROWNIES

PREP TIME: 15 MIN TOTAL TIME: 60 MIN SERVES 16

INGREDIENTS 4 eggs 1 C sugar 1 C brown sugar 1 C butter, melted 1 1/4 C cocoa 2 t vanilla extract 1/2 C flour 1/2 t salt INSTRUCTIONS 1. Preheat the oven to 300°F. Butter an 8-inch square pan. 2. In a mixer beat the eggs until fluffy. Mix in both sugars. Add remaining ingredients, and mix to combine. 3. Pour the batter into prepared pan and bake for 45 minutes. Check for doneness with a toothpick. 4. Remove to a rack to cool.

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We mentioned how much we love bars for their longitvity and abilty to be shipped. Well bark is all of those things times 10. Bark is easy to make in bulk for gifts, combines our love of salty, sweet, and crunchy, and a garunteeded hit with everyone. Also, there is no limit on the types you can make. We share our favorite combinations on the following pages. Melt 12 oz chocolate over double boiler or in microwave in 30 second incraments. Pour choloate onto parchment paper, add toppings, let harden, Break and enjoy.

FRUITCAKE BARK: Top milk chocolate with dried fruits and nuts

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Top white chocolate with candied oranges slices and cranberries. To candy orange, thinly slice oranges, palce in pan with equal water + sugar, simmer until soft.

TURTLE BARK: Top dark chocolate with pecans and caramle nibs, or caramel sauce.


MOVIE BARK: Top dark chocolate with popcorn, caramel sauce, and drizzle chocolate. Its like milkduds in a popcorn bag.

PISTACHIO BARK: Top dark chocolate crushed up pistachios, sprinkle with sea salt.

GINGERBREAD BARK: Top white chocolate with gingersnap cookies and crystaized ginger

PEANUT BUTTER BARK: Melt equal parts chocolate and peanut butter chips. Swirl with toothpick. Top with chopped mini PB cups

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COPY CAT RECIPES There is no better known bark than William Sonoma’s Peppermint bark. I can’t help but pick up a box or two every holiday season. In the past few years, William Sonoma has expanded their “bark” line from the 1 LB tins to include mini packets, cookies, paws, pretzels, and more. Bark is the perfect gift, or package topping, for everyone on your list. Also, with the tin being so festive, you can always pick up a box as a hostess gift on your way to the party. If you can’t rationalize the $30 a box price tag, you don’t have to miss out on the bark. Whip up our copy cat recipe, wrap it up, and spread the holiday spirit to all your friends.

WILLIAM SONOMA PEPPERMINT BARK

INGREDIENTS INGREDIENTS • 12 oz good-quality chocolate, 1. Heat 1 inch of water in a pot over low heat until steaming chopped into 1/2-inch pieces 2. Put all but 3/4 C of the chocolate in a heatproof bowl. Set the • 1 1/2 t peppermint extract over the pot (do not let the bowl touch the water) and stir until 1/3 • 1 lb good-quality white chocolate, of the chocolate is melted. chopped into 1/2-inch pieces 3. Remove the bowl from the pot. Stir the reserved chocolate into • 3 candy canes, crushed the bowl, stir until all the chocolate is melted. 4. Stir 3/4 t peppermint extract into the chocolate, then pour onto parchment lined baking pan. Set aside until set, about 10 minutes 5. Meanwhile, put all but 1 cup of the white chocolate in a large heatproof bowl and repeat the melting process over the steaming water. Stir in the remaining 3/4 teaspoon peppermint extract; pour over the semisweet chocolate and spread in an even layer. 6. Sprinkle immediately with the crushed candy canes, gently pressing them into the white chocolate. Let firm, about 1 hour. Break bark into pieces. Store in an airtight container at room temperature for up to 2 weeks. 28

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COPY CAT RECIPES A couple years back my grandmother and I participated in a holiday boutique back in New York. Our table was set up in a room with 2 other vendors, we could not have asked for better weekend partners. I lucked out and walked away with the most wonderful holiday music box, and a new addiction to English toffee. Mother Myrick is a family run candy shop out of Manchester Vermont and their famous Buttercrunch is sold world wide. After the boutique I went home and spent days in the kitchen trying to replicate the recipe they were selling, all my friends got it for Christmas that year. I have to pack it up right after making it, I can’t have it sitting around my house too long.

MOTHER MYRICK’S BUTTER CRUNCH

INGREDIENTS • 1 C butter • 1 C sugar • 1 T corn syrup • 2 T water • 16 oz chocolate • 1 C chopped nuts

INGREDIENTS 1. Line a cookie sheet with parchment paper 2. In a sauce pan, heat butter, sugar, syrup, and water over medium heat. 3. Stir frequently. 4. Allow to simmer until it reaches 290°, or until dark golden. 5. Remove from heat, spread in an even layer on cookie sheet 6. Let cool and harden. 7. In a double boiler, melt chocolate, pour over room temperature buttercrunch. 8. Sprinkle with chopped nuts

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SCS Party MIx pg 32

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My carb-tooth is much stronger than my sweet tooth, so Holiday snack mixes are my plate of cookies. the bacon fat popcorn is always a crowd favorite, but the scs party mix combines all our favorite crunchy snacks. the best part of snack mixes, is how easy they are to customize, I hate nuts in my snack mix, so i always subsuite them out. if you hate pretzels, swap in nuts. or create your favorite go to cracker mix, and experiment with flavor toppings. snack mix also makes for great holiday gifts! SCS PARTY MIX

Total Time: 2 hr Makes: 10-12 cups

INGREDIENTS 3 C Bugles 3 C rice chex 3 C pretzels 2 C oyster crackers 2 C cheese it’s 3 cups Terra Stix 6 T butter

12 large garlic cloves, crushed 2 T Worchestershire sauce 1 T Dijon mustard 1/2 t mustard powder 1/2 t kosher salt INSTRUCTIONS 1/2 t paprika plus 1. Preheat oven to 250°. 1/8 t black pepper 2. Combine the first 6 ingredients in a large bowl. Set aside. 3. Melt butter in a small saucepan over low heat. Add garlic and gently cook to infuse butter, about 5 minutes. 4. Strain into a small bowl, pressing to extract garlic juices; discrad garlic. 5. Stir in Worchestershire, Dijon mustard, mustard powder, salt, paprika, and pepper. Pour over mixture in bowl and gently toss to coat. 6. Divide mixture between 2 baking sheets and spread in an even layer. 7. Bake, stirring every 15 minutes, until dry and toasted, about 1 hour. 8. Sprinkle mixture with a few pinches of paprika. Toss and let cool completely on baking sheets (party mix will become crispy as it cools). 9. Transfer party mix to a large bowl. 10. Serve immediately or store in an air tight container.

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PARMESAN RANCH SNACK MIX

BACON FAT MIX

Prep Time: 2 minute Total Time: 4 minutes Makes 8 cups

Makes: 8-10 cups Total Time: 2 hr

INGREDIENTS 2/3 C olive oil • 1 one-ounce packet ranch dip seasoning mix powder • 4 C popcorn, popped (2-3 T unpopped kernels) • 3 1/2 C pretzels • 1 C mixed nuts • 3 oz Parmesan cheese, grated

INGREDIENTS 6 C rice chex cereal 4 C pretzel 3 C cheez-it 1/3 cup pepitas 1/2 C unsalted butter 1/4 C brown sugar 1 1/2 t garlic powder 1 t smoked paprika 1 t salt 1/2 t pepper 3 T bacon fat 1/3 C corn kernels 3/4 C wasabi peas

INSTRUCTIONS 1. In a large microwave-safe bowl, add the oil and ranch mix. Stir to combine. Add the popcorn, pretzels and nuts. Toss to evenly coat the mixture. 2. Heat on high power for 1 minutes, toss mixture and heat for 1 more minute. Add the Parmesan and toss to coat evenly. Serve mix immediately or store in air tight container.

Bacon Fat Mix

INSTRUCTIONS 1. Preheat oven to 300°F. Line a baking sheet with parchment paper. 2. Combine the chex, pretzels, cheez-its, and pepitas in a large bowl. 3. Heat a small saucepan over medium heat, add butter. Whisk until butter is sizzling and brown bits appear on the bottom of the pan, about 5 to 6 minutes. 4. Remove the butter from the heat immediately and pour it into a bowl. 5. Whisk in the brown sugar, garlic powder, smoked paprika, salt and pepper until combined. 6. Pour the seasoned butter over the chex mixture and toss well, 5 minutes, until everything is moistened and covered. 7. Spread the mixture out on the baking sheet. Bake for 1 hour, tossing every 15 minutes. Remove from the oven and let cool slightly. 8. While mix is baking, make the bacon fat popcorn. 9. Heat a large pot over medium heat, add the bacon grease. Once grease is melted, add in the corn kernels. 10. Shake the pan until it’s all popped. Remove from the heat. 11. Once the mix comes out of the oven, stir popcorn into the mix in batches. 12. Toss the chex mixture, popcorn and wasabi peas together. Serve immediately or store in an air tight container. DECEMBER 16 • SUPPER CLUB SOCIAL

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PECAN COOKIES

Prep Time: 10 mins Total Time: 3 hours Makes: 14

INGREDIENTS 1/2 C butter, softened 3/4 C brown sugar 1/4 C sugar 1 egg 1 T vanilla extract 2 T cream

2 C flour 1 T pumpkin pie spice 2 t corn starch 1 t baking soda Pinch of salt 2 C pecan halves

Even though we love bars and bark for holiday gifting, we could never get through the holidays without baking a couple dozen cookies. We have a couple recipes that we only breakout during December, but most of the time, come January, you can find a couple frozen dough balls stowed away in the freezer.

INSTRUCTIONS 1. Beat the butter, sugars, egg, and vanilla until creamed and well combined, about 4 minutes. 2. Add the cream, beat until well combined. 3. Add the flour, pumpkin pie spice, corn starch, baking soda, and salt, beat until just combined. 4. Fold in the pecans. 5. Form 14 equal-sized mounds of dough, roll into balls, and flatten slightly. 6. Place mounds on plate and refrigerate for at least 3 hours, up to 5 days. 7. Preheat oven to 350°F, line baking sheet with parchment paper. Place dough on baking sheet, bake for about 10 minutes. 8. Allow cookies to cool before serving.

FORGOTTEN KISSES

Prep Time: 15 mins Total Time: 60 mins Makes: 36

1/2 C sugar • 1/2 C brown sugar • 1/2 C peanut butter • 1/2 C butter softened • 1 egg • 1 1/2 C flour • 3/4 t baking soda • 1/2 t baking powder • 36 Hershey’s®Kisses unwrapped INSTRUCTIONS 1. Pre heat oven to 375°F. 2. In large bowl, beat sugars, peanut butter, butter and egg with mixer until well blended. Stir in flour, baking soda and baking powder until dough forms. 3. Shape dough into 1-inch balls; roll in additional granulated sugar. Place on cookie sheet about 2 inches apart. 4. Bake 10 minutes, . Immediately press 1 milk chocolate candy in center of each cookie. Allow cookies to cool before serving.


GINGERBREAD COOKIES

Prep Time: 15 mins Total Time: 60 mins Makes: 36

1 1⁄2 C butter, room temperature • 2 C sugar 1⁄2 C molasses • 2 eggs 4 C flour • 4 t baking soda • 2 t ground cinnamon • 1 t ground cloves • 1 t ground ginger • 1 t salt

FLORENTINES

1. Preheat oven to 375°F. 2. In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger and salt. Set aside. In the bowl of an electric mixer, beat together butter and sugar on until light and fluffy. 3. Add in the eggs and molasses, and beat on medium speed until combine. 4. Gradually add in the dry ingredient mixture and beat until combined. Cover and refrigerate dough for at least 30 minutes, until it is chilled. 5. Roll the dough into small balls, about 1-inch. Place on cookie sheet at least 1 inch apart, then bake for 10 minutes, until cookies begin to crack on top. 6. Remove from the oven and let cool for a minute or two. Then transfer to wire racks to cool completely. 7. Serve immediately or store in a sealed container for up to 1 week.

Prep Time: 30 mins Total Time: 95 mins Makes: 48

1 3/4 C sliced,almonds2 T heavy cream 2 T light corn syrup 3 T flour 5 T unsalted butter Zest of 1 orange 1/2 vanilla extract 1/4 t salt 4 oz chocolate, chopped 3/4 C sugar INSTRUCTIONS 1. Preheat to 350° F. Line a baking sheet with parchment paper. 2. Pulse the almonds in a food processor. Stir together the nuts, flour, zest and salt in a large bowl. 3. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. 4. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool. 5. Scoop teaspoons of batter and roll into balls. Place on prepared baking sheet. 6. Bake until the cookies are thin and an even golden brown color throughout, rotating pans halfway through 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. 7. Place the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more. 8. Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

HAZELNUT CHOCOLATE CHIP COOKIES

Prep Time: 30 mins Total Time: 75 mins Makes: 48

1/2 C oats • 2 1/4 C flour • 1 t baking powder • 1 t baking soda • 1/2 t salt• 1 C butter, soft • 1 cup brown sugar • 1 cup sugar • 2 eggs • 1 t vanilla extract • 4 oz english toffee, finely chopped • 1 C hazelnuts, chopped • 12-ounce chocolate chips 1. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper. 2. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside. 3. Beat butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Stir in flour mix. Fold in the toffee, hazelnuts, and chocolate chips. 4. Place 1 T dough on baking sheets. Bake 15 minutes. Transfer to a cooling rack and cool completely. Eat immediately or store airtight at room temperature. DECEMBER 16 • SUPPER CLUB SOCIAL

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Crock pot Chicken Tinga Tacos with Pico de Gallo pg 38

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CHRISTMAS EVE TACO DINNER I am not sure exactly how, but someone tacos on for dinner on Christmas eve has become our tradition. We don’t repeat the recipes, and there are always a couple of options. Since we live in Southern California, it is never too cold to make taco’s seem too odd. I look for recipes that are either real quick, or slow cooker so that I can still enjoy all the festiveness of Christmas eve and am not stuck in the kitchen! FISH TACOS WITH LIME-CILANTRO CREMA CROCK POT CHICKEN TINGA TACOS WITH PICO DE GALLO

PREP TIME: 5 MIN TOTAL TIME: 20 MIN SERVES 4

INGREDIENTS 1/4 C sliced green onions 1/4 C chopped cilantro 3 T mayonnaise 3 T cream 1 t lime zest 1 1/2 t fresh lime juice 1/4 t salt 1 garlic clove, minced 1 t ground cumin 1 t ground coriander 1/2 t smoked paprika 1/4 t pepper 1/8 t salt 1/8 t garlic powder 1 1/2 LB red snapper fillets 8 corn tortillas 2 C shredded cabbage 1 avocado, sliced, to top 16 corn tortillas, warmed INSTRUCTIONS 1. Preheat oven to 425°. 2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside. 3. To prepare tacos, combine cumin through garlic powder in a small bowl; sprinkle spice mixture evenly over both sides of fish. 4. Place fish on a baking sheet. Bake at 425° for 9 minutes, until fish flakes easily when tested with a fork or until desired degree of doneness. 5. Place fish in a bowl; break into pieces with a fork. 6. Warm tortillas. Divide fish evenly among tortillas; top each with 1/4 C cabbage and 1 T crema.

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PREP TIME: 20 MIN TOTAL TIME: 6hr 20 MIN SERVES 8

INGREDIENTS 3 lbs boneless, skinless chicken breast 1 onion, diced 4 cloves garlic, minced 14.5 oz can fire-roasted diced tomatoes 12 oz chipotle peppers in adobo ½ C chicken stock 1 bay leaf 1 t oregano 1 t cumin 1 t salt ¼ t sugar ¼ t pepper ½ onion, diced 2 cloves garlic, minced 4 radishes, chopped 2 jalapeno peppers, seeded and chopped ½ C cilantro, chopped Juice of 1 lime Cotija cheese, crumbled, to top 1 avocado, sliced, to top 16 corn tortillas, warmed INSTRUCTIONS 1. Combine chicken through pepper in slow cooker. Cook on low for 6 hours. 2. Discard the bay leaf. Remove the chicken from the sauce and shred with two forks. Set aside. 3. Using an immersion blender, blend tomatoe, oniones, etc in the slow cooker. 4. Return the shredded chicken to the slow cooker, stir to combine, and cook for an additional 30 minutes. 5. In a medium bowl, combine the onion, garlic, radishes, jalapeno, cilantro, and lime juice. Toss to mix. 6. Spoon chicken mixture into tortillas, top with a of avocado, salsa, and crumbled cotija. Serve warm.


Crock pot Chicken Tinga Tacos with Pico de Gallo pg 38

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Ricotta Fritters 40 SUPPER CLUB SOCIAL•DECEMBER 16 pg 41


CHRISTMAS BREAKFAST There is nothing more magical than Christmas morning. I don’t have kids, live in a town that is perpetually summer, have been sick a couple times, and for the past few years, Andrew and I have spent the holiday just the two of us, and I still think the morning has a magical feel. It is a the most wintery, festive, version, of Sunday brunch. All year I look forward to hot coffee, opening gifts, and enjoying a breakfast that was mostly made the night before. The following recipes are the perfect balance of make head, sweet, delisouce, and festive, perfect for a Christmas morning feast. Ricotta Fritters With Chocolate Orange Sauce PREP TIME 5 mins TOTAL TIME 15 mins SERVES 6

INGREDIENTS For fritters 1/4 C fresh ricotta cheese 1/4 C flour 1 t baking powder 2 t vanilla 1 egg 1 T sugar Canola oil, for frying

For chocolate sauce ½ C coffee 75g chocolate 1/4 t cinnamon Juice and zest of 1 orange

INSTRUCTIONS 1. To make the fritters, place the ricotta, flour, baking powder, egg and sugar into a mixing bowl and stir together with a wooden spoon until well combined. 2. In a small, deep saucepan, heat about 2 inch of canola oil until it reaches 375°, deep frying temperature. 3. Using two teaspoons, drop teaspoonfuls of the batter into the oil, and cook for about a minute, until golden brown. 4. Remove the fritters, and drain briefly on paper towels, repeat until all the batter is cooked. 5. To make the chocolate sauce, simply melt all the ingredients together in a small saucepan. 6. Serve hot. DECEMBER 16 • SUPPER CLUB SOCIAL

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Chocolate Orange Tiwst DECEMBER 16 • SUPPER CLUB SOCIALpg 44 43


christmas morning breakfast CHOCOLATE ORANGE TWIST

PREP TIME: 45 MIN TOTAL TIME: 1 hr 5 MIN SERVES 4

INGREDIENTS For the candied oranges: For the dough 2 oranges 1 C bread flour 1 C sugar 1 C all-purpose flour 2 C water 1½ T brown sugar 2 t salt 1 T active dried yeast 1 C whole milk, room temperature 1 T butter, melted 1 C dark chocolate Candied oranges, chopped finely INSTRUCTIONS 1. Mix the flour, salt, yeast, and sugar in a large mixing bowl. Pour in the milk and stir everything together. Mix in the melted butter and combine. 2. When the mix begins to stick together turn the dough on to a work surface. Knead the dough for about 10 minutes. 3. When the dough is shiny and smooth, put it in a large mixing bowl coated in a thin layer of olive oil and cover the bowl with a tea towel. Leave it in a warm place for 40 - 90 minutes, until it has doubled in size. 4. Cut oranges into 1/4 inch slices. 5. Place slices into a small pot with 2 cups of water and 1 cup of sugar. Bring to a boil, then reduce to a simmer for another 45 minutes until sugar syrup thickens and orange slices become translucent. 6. Set aside to let them cool. Once cool, chop them up into small pieces. 7. Gently melt dark chocolate over a double boiler. 8. Empty the dough out on to a work surface and push the air out with your fingertips. 9. Split the dough into four equal parts. Roll one part of the dough into a rectangle approximately 12 x 8 in. 10. One the one rectangle, spread a fourth of the melted chocolate. Sprinkle with candied orange bits. Roll the dough into a cylinder and with a sharp knife, cut in half lengthwise. Twist two halves around each other. 11. Repeat with reaming three pieces of dough. 12. Place the finished twists on a parchment lined baking sheet. Cover them with a kitchen towel and let poof for another 60 minutes. 13. Preheat the oven to 350° F. 14. Bake for 20 minutes, or until golden brown. 15. Glaze the still-warm twists with the orange-infused sugar syrup. Serve immediately. 44 SUPPER CLUB SOCIAL•DECEMBER 16

OVERNIGHT CINNAMON ROLLS

PREP TIME: 45 MIN TOTAL TIME: 1hr 15 MIN + OVERNIGHT SERVES 10

INGREDIENTS For the vanilla glaze: For the dough 1 C confectioners’ sugar 1 T active dry yeast 1/2 t salt 1/2 C warm water (105°F) 2 T butter, melted 4 1/2 C flour 2 T milk 4 eggs 1 t vanilla extract 1/4 C sugar 2 t salt 1 stick butter, room temperature 1 stick butter, melted 1/2 C sugar mixed with 1 T cinnamon INSTRUCTIONS 1. In the bowl of a stand mixer, sprinkle yeast over the water, let sit for 2 minutes, whisk until smooth. 2. Whisk in 1/2 C of the flour. Cover with plastic wrap and let stand in a warm spot for 30 minutes. 3. Add the eggs, sugar, salt and remaining flour to the yeast mixture. 4. Using the dough hook, knead on medium speed until smooth, 3 to 4 minutes. Add the room-temperature butter and continue to knead, until the dough is smooth, 10-12 minutes. 5. Cover the bowl with plastic wrap and let the dough rise until doubled, about 2 hours. 6. Butter a 9x12 baking dish. 7. Transfer the dough to a floured work surface. Roll into a 15x10 rectangle. Brush dough with half of the melted butter. Sprinkle the cinnamon sugar over the butter. Starting at the long side, roll up snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. 8. Place the pieces, cut side up, in the prepared dish. Brush the rolls with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight. 9. The next morning, remove rolls from the refrigerator and let rise 1 hour. 10. Preheat an oven to 350°F. 11. Bake the rolls until golden brown, about 30 minutes. Let cool in the pan for 15 minutes. 12. While the rolls are baking, make the vanilla glaze: In a small bowl, mix confectioners’ sugar and salt. 13. In a separate bowl, whisk together the butter, milk and vanilla, then stir into the sugar mixture to form a smooth paste. Spread the glaze over the warm rolls and serve immediately.


Overnight cinnamon rolls

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christmas morning breakfast BAKED CHILAQUILES WITH KALE

SPINACH, PESTO AND CHEESE FRITTATA

PREP TIME: 45 MIN TOTAL TIME: 1 hr 5 MIN SERVES 4

PREP TIME: 5 MIN TOTAL TIME: 25 MIN SERVES 6

INGREDIENTS For the chilaquiles 10 corn tortillas 4 T Olive oil, divided Salt 16-ounce jar enchilada sauce 1/2 yellow onion, thinly sliced 1 bunch of kale, stems removed and torn into large pieces 14-ounce can black beans, drained and rinsed 4 eggs 1/2 C packed, grated white cheese For serving: Cotija cheese, crumbled Cilantro leaves Lime wedges Salsa 2 avocados, sliced Sour cream

INGREDIENTS 2 T olive oil 1 onion, thinly sliced 6 oz spinach 6 eggs 4 oz goat’s cheese, cut into small chunks 1/4 C basil pesto

INSTRUCTIONS 1. Preheat the oven to 375°F 2. In an oven proof pan (castiron), heat the olive oil and sauté the onions until very soft. 3. Add the spinach and a pinch of salt. Cook until wilted down and stir. 4. In a bowl whisk the eggs, pesto, and a generous amount of salt and pepper. 5. Add goat cheese to the the spinach mix. 6. Gently pour in the eggs, making sure the mixture covers the pan evenly, cook for 5-6 minutes or until INSTRUCTIONS the sides have started to set. 1. Preheat to 400ºF. 7. Transfer the pan to the oven. Bake for 20 minutes 2. Cut the tortillas into sixths and place on a baking until set. sheet. Toss with 3 T olive oil and afew pinches of salt, 8. Remove from oven and use a butter knife to release spread on two baking sheets. Bake until golden and the sides. crisp, 10-15 minutes. Let cool. 9. Serve warm. 3. Heat 1 T of oil in a wide skillet set over a medium heat. Add the onion, cook, stirring until soft. 4. Add the kale, a splash of water, and a big pinch of salt, cook until wilted, stirring occasionally. 5. Place the cooled tortilla chips in a large bowl, pour enchilada sauce over and toss to coat. 6. Fold in kale and black beans. 7. Spread in the tortilla mixture in a large baking dish (9x12) and any sauce hanging out on the bottom of the bowl. 8. Bake 10 minutes. Remove from the oven and sprinkle on the cheese. 9. Use the back of a soup spoon to make 4 divots in the chips. Crack the eggs into the divots and sprinkle with salt. 10. Return to the oven and bake until the eggs are set to your liking, 10-15 minutes. 11. Remove from the oven, sprinkle cotija and cilantro over the top, and serve immediately with the salsa, avocado, sour cream, and lime wedges for drizzling over the tops. 46 SUPPER CLUB SOCIAL•DECEMBER 16


WE CAN’T STOP THE JUNK MAIL, BUT WE CAN SEND YOU REAL MAIL. Sign up for Supper Club Socials Recipe Club and each month, we will send a new recipe to your mailbox. Your actual mailbox, not your inbox While we can’t always invite everyone over for our new favorite new dishes, we can send you them on a card. We hope by passing along our favorite recipes, you are encouraged to bring your friends and family together to share the dish! Your email address and home address will NEVER be shared, sold, or published. We have no desire to increase your junk mail amount. Thank you for trusting your information with us, and we promise to keep it safe.

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CHRISTMAS DINNER Christmas dinner has only become a “big” meal in my family over the past couple of years. We focuse so greatly on Thanksgiving, Christmas eve, and Chrismtas morning that by the time Christmas dinner comes around, leftover never sounded better. We have slowly been easing in to making a festive dinner and it has been nothing but wonderful. A simple way to close out the season and celebrate friends and family with good food. This is our favorite Christmas menu full of easy, hands off, dishes that seem like you spent all day in the kitchen.

SLOW COOKER GLAZED CREAMY SPINACH AND CHICKPEA SOUP HAM PREP TIME 15 mins TOTAL TIME 6 hours 15 mins SERVES 6

PREP TIME 15 mins TOTAL TIME 1 hours 15 mins SERVES 6

INGREDIENTS 1 quarter, sliced, fully-cooked ham ½ C brown sugar ½ C honey 2 T Dijon mustard ¼ t ground cloves ¼ C water

INGREDIENTS 4 1/2 T olive oil, divided 2 Shallots, diced 4 Cloves garlic, minced 2 T minced fresh ginger 30 oz. chickpeas, drained and rinsed 5 cups chicken broth 1 t kosher salt 6 C spinach leaves 1 1/4 t curry powder 1 1/2 T lime juice 2 T chopped fresh mint leaves

INSTRUCTIONS 1. Place ham in the basin of a slow cooker. 2. In a small saucepan, combine brown sugar, honey, mustard, cloves, and water over high heat. Heat until sugar dissolves. Whisk. 3. Pour the mixture over the ham, making sure to separate the slices to let the glaze get between. 4. Cook on low for 6-8 hours or high for 4-6, basting with the cooking juices every few hours. 5. Remove ham and pour the cooking liquid into a small saucepan. Heat cooking liquid on medium-high for 5-7 minutes, or until thick and bubbly. Brush onto ham, and serve immediately. 50

INSTRUCTIONS 1. Heat 3 T. oil in a pot over medium heat, add shallots. 2. Cook, until soft, about 5 minutes. Add garlic and ginger, cook 1 minute more. 3. Add chickpeas, broth, and salt. 4. Cover and bring to a boil. Reduce to a simmer and cook until chickpeas are soft, 25 minutes. 5. Add spinach and cook 2 minutes. Let cool 5 minutes. 6. Meanwhile, heat remaining oil in a small pan over low heat. Stir in curry powder and cook until aromatic, 30 seconds. Remove from heat. 7. Using an immersion blender, blend soup until very smooth. Ladle into bowls. 8. Just before serving, stir lime juice into curry oil and drizzle over soup. Garnish with mint.

SUPPER CLUB SOCIAL•DECEMBER 16


christmas dinner POOR MAN’S BEEF WELLINGTON

PREP TIME: 20 MINS TOTAL TIME: 75 MINS SERVES:4 I had this dish at a dinner party over the summer and fell in love. I love how it is per-portioned, just one less thing the host has to think about. However if you would like your meal to be more “family style” skip cutting your dough into 4 parts and wrap the meat in one long log shape.

INGREDIENTS 1 C red wine 1 Onion 1 Carrot 1 Celery stalk 1/2 C mashed potatoes 3 cloves of garlic, diced 16 oz mushrooms, diced

INSTRUCTIONS 4 sprigs rosemary 1/2 C of frozen peas 1 egg, beaten 1lbs ground beef 1 package puff pastry Salt and pepper

1. Preheat oven to 350F 2. Remove puff pastry and peas from freezer to soften. 3. Dice onion, carrot, and celery into pea size bits. 4. In a sauce pan over medium heat, add wine. Let simmer until reduced to half, about 10 minutes. 5. Add vegetables to pan, cook until soft, 8-10 minutes. 6. Add in herbs, stir well and cook for 3-5 minutes. 7. Then transfer your mixture into a bowl and cool completely. 8. Once vegetable mix has cooled enough to be touched, add in beef, peas, and mashed potatoes. 9. Using a wooden spoon, or your hands, mix everything together, season with salt and pepper. 10. Mix in half of your egg, reserve the rest for the egg wash. 11. Mix well so that meat and mix ins are evenly distributed. 12. Dust work surface with flour and roll pastry to a 1/4 inch thickness. Slice pastry into 4 even pieces. 13. Brush the edges with the reserved egg. Place 1/4 of meat onto pastry piece Bring each corner to the center and pinch sides fully covering the meat. 14. Brush top of pastry with egg mixture, place on parchment lined baking sheet. Repeat 3 more times until all pastry dough and meat has been used. 15. Bake beef wellingtons in the oven for 45 minutes, until golden brown.

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christmas dinner SMOKY 3 CHEESE FONDUE WITH TOASTED SECRET INGREDIENT HONEY GARLIC GARLIC BUTTERED CROISSANTS. ROASTED CARROTS

PREP TIME: 10 MIN TOTAL TIME: 30 MIN SERVES 6

PREP TIME: 10 MIN TOTAL TIME: 55 MIN SERVES 6

INGREDIENTS

INGREDIENTS 2 pounds thin carrots peeled 1/4 C orange marmalade (the secret ingredient) 2 T honey 2 T olive oil 1 T butter, melted 1 t balsamic vinegar 2 t garlic powder 1/4 t ground mustard 1/4 t thyme 1/8 t ground cumin 3/4 t salt 1/8 t pepper

Fondue 12 oz smoked gouda cheese, cubed 8 oz gruyere cheese, cubed 4 oz brie 2 T corn starch 1/2 t cayenne pepper 1 clove garlic 1 1/2 C dry white wine 1 T brandy 1 T truffle oil Grated nutmeg Cooked steak cubes + veggies, for serving Crispy Garlic Butter Croissants 6 croissants, sliced 6 T butter, softened 2 cloves garlic, grated 1/4 C basil, chopped INSTRUCTIONS 1. To make fondue, add the cheese to a bowl, toss with the cornstarch and cayenne. 2. Rub inside of a fondue pot with garlic; discard garlic. 3. Pour wine, brandy and truffle oil into fondue pot, and place over medium-low heat. 4. When liquid begins to bubble, begin to add cheese by the handful, stirring until melted and combined. 5. Season with nutmeg and pepper. Keep over low heat until ready to serve. 6. To make the buttered croissants, combine butter, garlic and basil in a small bowl, spread both sides of the croissants with the butter. 7. Heat a skillet over medium heat, once hot, add the toast and cook for 3-4 minutes per side or until lightly toasted and garlic fragrant. 8. Flip and cook another 2-4 minutes. Serve immediately with the fondue + assorted veggies.

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INSTRUCTIONS 1. Preheat oven to 375°F. 2. Line a baking sheet with parchment paper. Add carrots to the center. Set aside. 3. In a medium bowl, whisk together all ingredients besides carrots. and pour over carrots. Toss until evenly coated. Line carrots in a single layer. 4. Bake for 30-45 minutes depending on carrot thickness, until fork tender. 5. Remove and serve immediately.


Secret Ingredient Honey Garlic Roasted Carrots

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