Sausage, Mash and Caramelized Pears

Recently, on one of the last few warm days of fall, we strolled over to the farmers’ market where we found some beautiful seckel pears. These tiny pears are adorable, but often people find it difficult to know how to use them. Usually we bake with them, but this time we thought it would be nice to pair them with something savory. Either way, be sure to utilize them in a way that shows off both their delicious flavor and miniature size.

Since pears don't ripen on the tree, they should be picked full sized and firm, then left out at room temperature to ripen for a few more days. They’re best eaten when the flesh is soft and full of sweet syrupy juice. Though ripe pears are delicious on their own, caramelizing them turns the humble fruit into a rich side that compliments any hearty fall dish, like our roasted wild boar sausage, and creamy potato mash.

Styling and Recipe Assistants: Ly Thanh Le & Meredith Grey

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Stuffed Spiced Apples

Bratäpfel are a traditional German dessert consisting of stuffed baked apples. These are a traditionally made for children, but we’ve come up with an indulgent whisky spiked version for grown ups. This warming sweet treat is perfect on the couch on a chilly winter's eve.

The hollowed apple is brushed with a warm caramel sauce and filled with a mixture of spiced whisky soaked raisins. To finish them off, we’ve added a crumble of granola for a subtle crunch.

Styling Assistants: Hannah Schmitz, Ly Thanh Le

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Borscht Soup

There are many generalizations about traditional Russian cuisine – too many calories, low on vitamins, and a lack of fresh vegetables because of harsh climate conditions in the region. Borscht, the light, but hearty and comforting soup is a wonderful exception.

Fresh beets, carrots, cabbage, leek and dill are all combined to make a deep magenta broth. In this recipe, we julienne the beets to quicken the cooking time and give it an elegant finish. With a healthy dose of vitamin C, this soup will cozy you up on a chilly day. We like to double the recipe and make a big pot to last well into the week. You can freeze any leftovers and enjoy a hearty soup whenever you like.

Styling Assistant: Hannah Schmitz, Ly Thanh Le

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West Elm and Kinfolk Collaboration

Autumn has arrived! Along with the crisp breeze in the air, comes bright cheery pumpkins at the farmer's market, wool sweaters, crunching golden leaves, and the budding anticipation for the holidays right around the corner. To celebrate the approaching festivities and intimate gatherings between friends, we collaborated with our friends at West Elm and Kinfolk to share some of our favorite recipes and tips for unforgettable, cozy holiday meals. 

Spiced Bourbon Cider

Proscuitto, Apple, Blue Cheese and Honey Crostini 

Creamy Pumpkin Soup with Roasted Pumpkin Seeds

Rolled Turkey Breast with Stuffing

Leek Bread Pudding with Crispy Wild Mushrooms

Spiced Cherry Cranberry Sauce

Haricots Verts with Crispy Shallots

Pear, Apple, and Ginger Crumble with Cinnamon Ice Cream

Styling: Maggie Ruggiero

Photography by Gentl and Hyers

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The Last Weekend

Friends of ours recently had the brilliant idea of taking over an entire summer camp upstate for the weekend. They invited some of their favorite New York artists to participate in creating an unforgettable weekend filled with good music, performances, food and crafting.

Our installation was based on "The Three Sisters", which are the staples of the traditional Native American diet made of maize (corn), beans and squash. We became fascinated by the “Three Sisters” because they were planted interdependently: the beans grew up the tall stalks of the maize, while the squash spread out at the base of the three plants and provided protection and support for the root systems. We’re intrigued by the idea of this natural support system and wanted to make foods based on it to nourish those around us.

Visitors were encouraged to roll out their own dough, then handed them off to us to fry in cast iron pans over a fire pit. The crispy breads were then topped with corn, squash and beans to make Indian Tacos and served along with a beverage inspired by Black Drink.

Special thanks to the JONY crew for making it such a fun time!
Hannah Schmitz, Tristan Schmitz, Donna Yen, Kaila Bulfin, Nanse Kawashima, & Anh Tuan Pham

Styling Assistant: Hannah Schmitz 

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Mini Strawberry Shortcakes

The small and sweet strawberries available now at the farmers market are the perfect size for these mini cupcakes. Once you baked them into the batter their juices release and you end up with an instant jam in the cake. Filled with more jam and cream these cupcakes have become our favorite version of strawberry shortcakes.

Styling Assistant: Hannah Schmitz 

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