Gingerbread Snowflakes

Now that Christmas is approaching, I love holiday baking with fragrant spices. These gingerbread snowflakes are my favorite holiday cookies. I also give them as gifts every year since they look so lovely decorated with royal icing, white sanding sugar, and silver dragées.

Gingerbread Snowflake Recipe

{Adapted from Martha Stewart}

Cookies

6 cups all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 cup unsalted butter

1 cup packed dark brown sugar

4 tsp. ground ginger

4 tsp. ground cinnamon

1½ tsp. ground cloves

¾ tsp. black pepper

1½ tsp. salt

2 large eggs

1 cup unsulfured molasses

Sanding sugar or dragées, for decoration

Royal Icing

4 cups confectioners’ sugar

Water

For the cookies, combine flour, baking soda, and baking powder in a bowl; set aside. In a separate bowl, cream butter and sugar until pale and fluffy, about 2 minutes. Add spices, pepper, salt, eggs, and molasses. Mix until combined. Add flour mixture 2 cups at a time, mixing until each addition is incorporated. Wrap dough in plastic, and chill for 1 hour.

Heat oven to 350 degrees. Dust surface and rolling pin with flour. Roll dough to ¼ inch thick {so the cookies will stay chewy}. Cut with snowflake cutters, and place on ungreased baking sheet. Bake 8 minutes. Let cool completely.

For the royal icing, in a small bowl, mix confectioners’ sugar and water {about ¼-½ cup} with a spoon to reach desired consistency. Place in pastry bag with a small round tip or fill plastic bag and cut off corner. Pipe edges with thick icing to create a border. Then, add more water to the icing to fill in the center {it should be runny to create a smooth surface}. Sprinkle with sanding sugar or silver dragées. Voilà, cookies almost too good to eat, but you will.

Menswear, Softened

These low slung menswear pants from Asos have a slouchy fit with a feminine coral color. To soften them up a little more, I added some Asos taupe suede heels and an Anne Valerie Hash blouse with beautiful lace trim {that I found at a designer consignment shop}. The ankle length makes the pants great with sky-high heels or even ballet flats for running errands.

Blouse: Anne Valerie Hash

Pants: Asos

Heels: Asos

Black Friday

My “Black Friday” won’t be spent waiting in lines in the early hours of the morning to buy Christmas gifts. Instead, this collection of black outfits for holiday parties puts me in a festive mood. Whether it’s a timeless black dress or sassy black and gold sequin pants, details always add something fresh to a classic color.

~Anthropologie: Sparkling Diamond Tights

~Asos: Darling Antique Style Lace Bolero and Rich Velvet Shorts

~Asos: Pumpkin Suede Pointed Court Shoe

~Heidi Merrick: Griffith Pant

~Isabel Marant: Crista Wool and Silk-Blend Jacket

~J Crew: Drapey Sequin Tank

~J Crew: Paper Chain Bracelet

~Miriam Haskell: Set of Snowflake Brooches

~Paul & Joe Sister: Otto Embellished Tunic

~Sandro: Strong-Shouldered Jersey Dress

~Urban Outfitters: Pavonine Madison Crepe Jersey Open Back Top

Holiday Sparkle

Today is a day to give thanks, enjoy time with family and friends, and eat good food. For a little touch of glam on my Thanksgiving table, I made these gold pumpkin place cards. Armed with a can of gold spray paint and some miniature pumpkins from the grocery store, it was a simple project that my guests can take home. I added a paper leaf for the names and brushed up on my calligraphy.

Happy Thanksgiving!

Center Stage

Ballet flats are sweet and simple. They're also perfect for any occasion, from Monday meetings to casual Sunday brunch. I love the classic look of Repetto ballet flats. Add a bright skirt and a bold-shouldered blouse {with a funky bird print}, and they take on a modern edge. When I'm in Paris, it's a special treat to see ballerinas trying on pointe shoes in the Repetto shop on rue de la Paix.

Blouse: H&M

Skirt: J Crew

Shoes: Repetto

Handbag: Chanel

Thanksgiving Menu with an Italian Twist

The pumpkin custard profiteroles inspired an Italian-themed Thanksgiving menu this year. For a spin on the classic flavors of Thanksgiving, dinner will include pillows of pumpkin gnocchi and savory apple and sausage stuffing. I can’t wait.

Appetizers

Antipasti Platter {mozzarella, pecorino dolce, marinated eggplant, roasted red peppers, Cerignola green olives, prosciutto}

Pumpkin Risotto Fritters

First Course

Pumpkin Gnocchi with Sage Butter

Main Course

Roast Turkey with Sage

Sides

Apple and Sausage Stuffing

Herbed Mashed Potatoes with White Wine Gravy

Green Beans with Cranberries, Pancetta, and Pine Nuts {sautéed in olive oil}

Dessert

Pumpkin Custard Profiteroles with Caramel

Drink

Spicy Pinot Grigio

Pumpkin Custard Profiteroles with Caramel

Profiteroles are an airy choux pastry filled with decadent custard, light whipped cream, or ice cream. These pumpkin custard profiteroles are filled with the taste of pumpkin pie. Golden caramel drizzled over the top complements the spiced pumpkin filling. I used granulated sugar for a simple caramel sauce. Serve 2 to each guest at Thanksgiving, and they’ll forget traditional Thanksgiving dessert.

Pumpkin Custard Profiteroles with Caramel Recipe

{Adapted from Bon Appétit}

Caramel

1/2 cup granulated sugar

1/2 stick unsalted butter

1/3 cup heavy whipping cream

1/4 tsp. vanilla extract

1/4 tsp. salt

Pumpkin Custard

1 cup heavy whipping cream

3/4 cup canned pure pumpkin

1/2 tsp. ground allspice

1/2 tsp. ground ginger

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. salt

1/4 cup granulated sugar

3 large egg yolks

Profiteroles

1/2 cup water

1/2 cup whole milk

1 stick unsalted butter

1 1/2 tsps. granulated sugar

1/4 tsp. salt

1 cup all-purpose flour

4 large eggs

1 large egg yolk

Whipped cream, for topping

Chopped pecans, for topping

For the caramel sauce, melt butter and sugar over medium-high heat until it turns golden brown, about 12-15 minutes. If using a candy thermometer, it should reach 350°. Remove from heat. Whisk in cream {mixture will bubble vigorously}, vanilla, and salt. Reserve in bowl.

For the pumpkin custard, preheat oven to 325°F. In a saucepan, combine cream, pumpkin, spices, and salt over medium heat. Simmer for 5 minutes. Remove from heat. Whisk sugar and egg yolks in a separate bowl. Pour pumpkin mixture into egg yolk mixture in a thin stream and whisk to combine. Pour into 8x8x2 glass baking dish. Place dish in a high-sided baking pan. Place pan in oven, then fill with water {so you don’t have to carry it} about halfway up sides of custard dish. Cover with foil, and bake until custard is set but still creamy, about 1 hour 15 minutes. Cool, then cover and chill in refrigerator at least 4 hours.

For the profiteroles, preheat oven to 425°F. Bring water, milk, butter, sugar, and salt to boil in a saucepan over medium-high heat. Add flour. Whisk until it forms dough with a thin consistency. Transfer dough to bowl, and beat on medium speed until slightly cooled, about 2 minutes. Add 3 eggs and egg yolk, and beat until blended, about 1 minute. Spoon or pipe with pastry bag 16 dollops onto baking sheet lined with parchment. Beat remaining egg and brush dough. Bake 15 minutes. Reduce heat to 375°F, rotate pan, and bake until puffed and golden brown, about 20 minutes longer. Let cool completely.

To assemble, cut profiterole in half. Remove inside of bottom half. Spoon pumpkin custard onto bottom half. Close with top half. Spoon on whipped cream. Sprinkle with candied pecans. Drizzle with caramel sauce. Lick spoon. Serve. Makes 16.

German Wine Country

Located in the heart of Germany’s Mosel region, Bernkastel-Kues is a small town straddling the Mosel River. With steep slopes and slate-filled soil, it is known for its crisp Riesling wines. On a recent trip to the Dr. Loosen Weingut {wines available in the U.S.}, I toured the winery, tasted some amazing white wines, and strolled through the lovely streets of Bernkastel-Kues. German Rieslings range from a dry Qualitätswein trocken or medium-dry Kabinett feinherb to a semi-sweet Spätlese or sweet Auslese. Drier Rieslings are also great paired with turkey or in gravy for a Thanksgiving feast.

Blouse: Kate Spade

Jeans: J Brand

Boots: Philosophy di Alberta Ferretti

Trains, Planes, and Automobiles

Little luxuries alleviate the stress of travelling, whether it’s a short train ride or a trans-Atlantic flight. Here are some of my travel must-haves.

I never travel without my Steamline Ambassador carry-on. It has a vintage look but with modern touches, including wheels, retractable handle, and removable clothing bag with hangar. On international flights, the snakeskin passport cover and luggage tag from J Crew are durable and elegant. If I’m on a train or metro, I always wear my Sermoneta leather gloves; they come in every color. For touch-ups, I use Fresh’s silky Sugar Rose Tinted spf 15 Lip Treatment, Stila’s Refillable 3-Pan Eyeshadow Compact with mirror, and Lollia’s aromatic Believe Petite Treat Handcreme. Last, it’s usually a trade-off between reading a good book {I just finished Jane Austen’s Northanger Abbey} or taking a snooze with Flight 001’s sleep mask.

~Flight 001: Sleep Mask

~Fresh: Sugar Rose Tinted spf 15 Lip Treatment

~J Crew: Snakeskin Luggage Tag

~J Crew: Snakeskin Passport Cover

~Lollia: Believe Petite Treat Handcreme

~Northanger Abbey by Jane Austen

~Sermoneta: Silk-Lined Kid Leather Gloves

~Steamline: Ambassador Series Luggage

~Stila: Refillable 3-Pan Eyeshadow Compact

Pretzel Roll Hamburger with Brie, Bourbon-Poached Pear, and Pancetta

I love a good burger, from a classic cheeseburger with sharp cheddar to more elaborate toppings, like this burger with brie, bourbon-poached pear, pancetta, and pretzel roll bun. After eating the “Lair of the Minotaur” burger at a crazy bar called Kuma’s Corner in Chicago, I can’t go without them. It was one of the best burgers I’ve ever eaten. My recipe is simple but filling, which makes for a great meal.

Pretzel Roll Hamburger with Brie, Bourbon-Poached Pear, and Pancetta Recipe

{Inspired by Kuma’s Corner}

1 lb. ground beef {80% lean}

½ tsp. salt

¼ tsp. black pepper

2 Bosc or Anjou pears

1 cup water

½ cup bourbon

½ cup granulated sugar

4 slices pancetta {or thick-cut bacon}

Brie cheese

4 pretzel rolls

For the hamburger patties, combine ground beef, salt, and pepper. Form 4 patties about ½” thick. Grill 4-5 minutes on each side for medium.

For the pears, peel and slice ½” thick pieces. Bring water, sugar, and bourbon to boil in a saucepan over medium-high heat. Reduce heat to medium, and add pear slices. Cover and simmer for 10-15 minutes. When done, a knife should easily pierce through the pears. {For a richer taste, you can also sauté the pear slices in butter instead of poaching them}. Remove pears from pan and discard liquid.

In the same saucepan, cook pancetta or bacon on medium-high heat until slightly crisp.

To assemble, slice pretzel roll in half. Layer hamburger patty, pancetta, pear slice, and brie. Devour. Makes 4.