A Summer Dinner Party at Double DD Ranch

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February 11, 2024

A woman in a green tank top and cowboy hat picks meat off a skewer at the Double DD Ranch Party.

It’s a rare dinner party where the signature cocktail is the same color as the hair of one of the hostesses. But at the Double DD Ranch-Warming Party, the lavender-hued cocktail felt right at home with hostess Maxine Lapiduss––award-winning standup comic, television comedy writer, and producer––who has hair that bears more than a passing resemblance to a purple jelly bean.

Hosts Maxine Lapiduss and Hillary Carlip.

A Meeting of Creatives

To envision Lapiduss, imagine if Rosalind Russell (in her role in Auntie Mame) and Phyllis Diller had a baby. In fact, in her will, Diller bequeathed her feather boas to Lapiduss, but that’s another story. Lapiduss also worked on classic TV shows that included Ellen, Roseanne, and Dharma & Greg.

Lapiduss’s wife, Hillary Carlip, is no shrinking violet herself. Crowned with hot pink hair––think Harriet the Spy meets Pebbles Flintstone––Carlip is an award-winning memoirist, the author of five books, and a performance and visual artist. Moreover, she is a former professional circus performer: a fire-eating juggler. If that isn’t a shiny enough résumé, she also won The Gong Show—three times!

Guests gathered on the portal of hosts Maxine Lapiduss and Hillary Carlip… minutes after a summer rain, and minutes before a glorious rainbow.

Lapiduss and Carlip are the proud new owners of a 27-acre ranchette, located 18 minutes outside Santa Fe. They named the property the Double DD Ranch, tongue-in-cheek reference to their physical endowments. Urban-ish West Coasters, they had a COVID pandemic-induced epiphany to turn their considerable talents to create a rural-ish space for workshops, events, and wellness retreats.

Making Home at the Ranch

When they saw the property, they immediately responded in unison with one word, bashert, Yiddish for “meant to be.” In other words, a resounding yes! Despite not knowing the difference between a dally and a dewlap, they decided it was the place they were looking for, complete with a picture-postcard Southwestern setting as the backdrop. The options would be as limitless as the sweeping views and the New Mexico sky.

To christen the ranch, they hosted a party with some of their nearest and dearest, a guest list that included a screenwriter, a cowboy, two jewelers, an anthropologist, an artist and an actor. There was also a cannabis dispensary owner, a gossamer-haired toddler, two hunks on horseback and a horse whisperer. Topping off the list was a movie star buffalo named Clyde.

Two neighboring ranchers stopped in for a drink.

Food, Fire, and Fun

When it came to food and drink the brief was clear: it had to be fun, funky, and fire-roasted. For thousands of years, humans have been putting food on sticks and cooking over an open fire. For the Double DD duo, it was dinner on a stick––everything from grilled, skewered prosciutto-wrapped peaches to succulent eggplant and shiitake kabobs with a smoky harissa.

As the sun began to set, veteran Chef Peter O’Brien was in command at the fire pit. O’Brien has been cooking professionally for over 30 years, including stints at Bishop’s Lodge and The Compound and now runs his own catering company. For this bash he produced endless platters of food: chicken skewers with a garlic-parmesan hot sauce; fire-roasted kabocha-carrot-and-beet sticks topped with Swiss chard pesto; curried cauliflower steaks with avocado-yogurt sauce; and of course, soupy cowboy beans cooked in a micaceous clay pot with cheesy jalapeño cornbread on the side.

Cheesy jalapeño cornbread in a skillet. Made by High Mountain Cuisine.

Vibrant Cocktails to Match

To ensure no guest was parched, Caley Shoemaker, co-founder of As Above, So Below Distillery, got into the spirt of the evening literally, setting up a bar on the portal of the barn, looking west toward an apricot-colored sky. She created colorful cocktails that looked like pastel summer dresses, including The Guadalupe, with her house-distilled Sigil Gin, lavender-honey lemonade, topped off with a marigold perched on the tumbler rim like a sun hat. Another festive libation was the Road to Chama, a spiced-peach cocktail served in a Nick & Nora glass and garnished with a candied peach.

Road to Chama, a peach flavored gin cocktail from As Above, So Below.

With cocktails flowing and the aroma of grilled food wafting in the sage-scented air, it was hard to imagine the party getting better. Then, as if sent by Central Casting, two handsome cowboys rode up on Quarter Horses, with an Australian shepherd leading the way. (A guest was overheard to say how nice it is to “live in a place where guests arrive for cocktails on horseback.”) The Mortenson Ranch is next door to the DD, and owner Clint Mortenson was one of the handsome cowboys. The ranch is also home to Clyde the Buffalo, a regular on Yellowstone, Kevin Costner’s blockbuster hit. Clyde has been known to turn up outside Lapiduss’s sliding glass doors. He seems to have a thing for Lapiduss and the feeling is mutual. She quips that if you’ve never had a buffalo arrive at your door to say hello, it’s quite something.

A Sweet Summer Evening

For dessert, O’Brien spit-roasted apples and served them with raclette fondue, with white chocolate and toasted pistachios. And to bring out the kid in the guests, there were frozen treats on yes, you guessed it, sticks, from a pink paleta cart festooned with colorful Mexican paper flowers. To end the evening, guests gathered around the fire pit, sipping hot chocolate garnished with chocolate-dipped marshmallows.

Chef Peter O’Brien’s roasted apples as a wonderful dessert. Made by High Mountain Cuisine.

Bespoke cocktails, an inspired menu cooked over an open fire, and a ranch setting right out of a Hollywood western, created a perfect summer evening in the high desert. Perhaps one of the guests described it best though: the Double DD Ranch has a calming, clearing energy that makes guests feel instantly relaxed. Sitting next to the fire pit, wrapped in a blanket and sipping hot chocolate under a starry sky is nothing less than magical. Lapiduss and Carlip are such welcoming hostesses that people feel as if they have arrived home––a gift for future guests at ranch events. The Double DD Ranch offers breathtaking views, a panoramic setting in which alchemy can unfold. The possibilities are endless.

The Menu

What They Ate

By Chef Peter O’Brien, High Mountain Cuisine

Kabobs roasted over a hardwood fire at Double DD Ranch.

Grilled skewered prosciutto-wrapped peaches
Eggplant & shitake kabobs with smoky tomato harissa
Chicken skewers with garlic-parmesan hot sauce
Fire-roasted kabocha-carrot-and beet sticks with Swiss chard pesto
Curried cauliflower steaks with avocado-yogurt sauce
Soupy cowboy beans
Cheesy jalapeño cornbread
Spit-roasted apples with raclette fondue, white chocolate & toasted pistachios
Paleta (Mexican frozen treats)

Strawberry and kiwi flavored paletas (Mexican frozen treats). Special detail: The tray they are sitting on once belonged to actor Vincent Price. The plates come from Eight Million Gods in Truchas.

What They Drank

By Caley Shoemaker, As Above, So Below Distillery

The Guadalupe

As Above, So Below Sigil Gin with lavender-honey lemonade and a garnish of marigold blossoms.

The Guadalupe, a gin-spiked lemonade cocktail from As Above, So Below.

Road to Chama

As Above, So Below Sigil Gin with Gruet’s Sparkling Sauvage, spiced honey-peach syrup, lemon juice, and the requisite garnish of a candied peach.

The Guest List

Cassidy Freeman and Gigi smile for the camera amongst the table of guests.

Maxine Lapiduss

Award-winning TV comedy writer/show runner, business strategist, and experience curator. The host.

Hillary Carlip

Bestselling author of five books, a digital innovator, and a visual artist with works in permanent museum collections. The host, tambien.

Clint Mortenson

Modern cowboy, trick rider, movie-stunt double, horse trainer, silversmith, and saddle maker. He owns Mortenson Ranch.

Wyatt Mortenson

Lifelong cowboy known for horsemanship, wrangling, stunt work, and acting.

Kobie Jimenez

A new-ish New Mexican working on a ranch riding horses and hanging out with a buffalo named Clyde.

Brian Boyd

Polo player.

Kristin Goodman

Award-winning screenwriter, director, playwright, professional horse trainer and wrangler for film and television.

Eli Goodman

Actor, producer, and co-owner of Best Daze Dispensaries.

Vanessa Vanya

Illustrator and tattoo artist.

Cassidy Freeman

Actress, musician, Mom of toddler Gigi.

Ben Ellsworth

Lifelong athlete, mountain running enthusiast, Wim Hoff Method (WHM) instructor, Dad of Gigi.

Emily Warner

Owner and founder of High Noon General Store.

Adelma Aurora Hnasko

Educational anthropologist, founder of creative residency and retreat space Resolana Farms, and author of a memoir about growing up in rural northern New Mexico.

Mona Van Riper

Jeweler known for intricate belt buckles featuring crowns, fleur-de-lis, hearts, or skulls.

Clyde the Buffalo

Resident of Mortenson Ranch and four-legged actor on the TV series Yellowstone.

Story by Cyndy Tanner / Photography by Tira Howard / Styling by Valerie Levine / Production by Parasol Productions / Food by Chef Peter O’Brien, High Mountain Cuisine / Drinks by Caley Shoemaker, As Above, So Below / Rentals by Summit Party Rentals / Dinnerware by Eight Million Gods / Props by High Noon General Store and Flor del Rio Decorating

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Wonton Noodle-Wrapped Prawn Lettuce Wrap

By

Abdul Rafay

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February 9, 2024

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Mottahedeh's Tobacco Leaf Dinnerware: Prawn and Noodle Lettuce Wrap Dish

Bite into crunchy, fried Wonton Noodle-Wrapped Prawns that make their home in a gorgeous lettuce wrap. Top these beauties with avocados, jalapeños, radishes, cilantro, toasted sesame, cucumbers, microgreens, and sesame ginger dressing. They’re a delicious feast.

Combining our Wonton Noodle-Wrapped Prawn Lettuce Wrap with Dinnerware

Turning porcelain and stoneware into objects that are not only useful but also beautiful is an art that has been with us for centuries. The world’s great plate makers are not stuck in history, though. Instead, they are listening carefully to what we want in terms of ease, functionality, and mood. We explored some of the most stunning plate designs with Rafael Vencio, owner of Amboy, stylist, cook, urban farmer, and TABLE contributor.

Mottahedeh’s world-famous Tobacco Leaf design deploys over two dozen colors in its adaptation of a late 18th-century Chinese export-ware pattern. Mildred Mottahedeh, who developed the pattern with dishwasher-safe golden touches, liked it because it has “dash and verve.” Rafael felt the energy too, creating a lively prawn and fried noodle dish that tastes every bit as good as it looks.

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Wonton Noodle-Wrapped Prawn Lettuce Wrap

Author: Rafe Vencio

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Description

Perfect for a lunch or light Mediterranean dinner.

Ingredients

Scale

1 lb prawns or any large wild-caught shrimp, about 8 to 12 pieces
1 tbsp kosher salt
Bamboo skewers, soaked overnight
1 tsp fresh ground black pepper
1 tsp curry powder
2 cups frying oil, or as needed
1 small bag fresh wonton noodles
1 large head Boston or Bibb lettuce
2 large jalapeños, sliced
1 ripe avocado
1 small bunch fresh radishes, sliced
Cilantro for garnish
Toasted sesame seeds for garnish
4 small Kirby cucumbers, sliced
Microgreens, for garnish
1 bottle sesame ginger dressing, or anything similar that you prefer

Cook Mode Prevent your screen from going dark

Instructions

Peel and devein prawns (heads can remain or be removed depending on preference). Season with salt, pepper, and curry powder.
Skewer through with bamboo keeping the prawn straight, cut off excess bamboo leaving a short handle. Bundle and straighten a small bunch of wonton noodles and wrap them around each prawn.
Heat oil at around 350 to 380 degrees for frying; shallow-fry prawns in batches, being careful not to crowd the pan.
Fry each side for at least 4 minutes and the noodles are deep golden brown. You can cut one open and check for doneness.

To assemble:

Place a prawn on a couple of lettuce leaves and top with avocados, jalapeños, radishes, cilantro, toasted sesame, cucumbers, and microgreens. Drizzle dressing as desired.

Recipe and Styling by Rafael Vencio
Photography by Dave Bryce
Story by Keith Recker
Dinnerware Courtesy of Mottahedeh

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How to Use Saffron in Recipes

By

Kylie Thomas

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February 9, 2024

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saffron spice threads and powder in a vintage iron dish on a old metal background, closeup — Photo courtesy of Elena Moiseeva

We’re sure you’ve heard of saffron and possibly even seen its golden product or the purple crocus flower it comes from. But, do you know what saffron actually is and how to use it?

The Origins of Saffron

No one can quite agree where saffron originated, but from ancient Minoans to 13th century Moors, the Ottoman empire, and the kitchens of Spain and France, it has played an important part in history. Because its flowering was among the earliest signs of spring, the Minoans considered it an emblem of the power of Mother Earth. It was traditionally used to make dyes for clothes and was infused into everyday food products like milk and bread. Considered an aphrodisiac, it also signified wealth and was actively used by Cleopatra and Alexander the Great.

What is Saffron and Why Use It?

The rumors are true. Saffron is the most expensive spice in the world due to its labor-intensive harvesting process. The stamens of the Crocus sativus flower must be harvested by hand before damp, wind or age get in the way. However, the benefits and flavors that saffron adds to a dish are considered worth the price.

The spice is a powerful antioxidant due to phytochemical such as crocin, crocetin, and safranal. Consuming saffron could help fight inflammation, protect brain cells, and improve memory.

Saffron is also thought to be an aphrodisiac. Elevate any meal to a romantic level with a little pinch of saffron. It has been shown to increase libido, especially in those taking antidepressants. With these health benefits, you may be wondering why you haven’t added it to your recipes sooner.

How to Use Saffron

You can either grind saffron into a powder or steep it in hot water before adding to your dish. Saffron adds a subtly sweet floral along with slight but enriching piquant sensation. It can, however, become overwhelming in larger amounts. Usually when a recipe calls for a pinch, you’ll want to use from 12 to 20 threads. Using more could turn your recipe into a bitter mess.

If you’re looking for recipes that use saffron, we have a list to get you started. After you learn the basics of how it tastes and where to use it, you’ll be making your own creations in no time. Maybe you’ll even come up with the next best saffron recipe! If you do, please share it with us!

So, now you know…now try these saffron recipes.

Aphrodisiac Lemon Saffron Tort

Saffron can play a great role in both sweet and savory dishes. It actually compliments the limoncello and lemon olive oil in our Aphrodisiac Lemon Saffron Tort and helps highlight the tart lemony essence. It’s a perfect way to end a date night with its aphrodisiac properties and moist, dense texture.

Saffron Panna Cotta

Experience the ethereal allure of saffron-infused cream topped with a delectable sauce of butter, honey, and bourbon as you savor the lusciousness of this Italian Panna Cotta. Indulge in a delicate dance of flavors and textures resulting in a subtle sweetness that lingers on your palate.

Spring Salad with Saffron Vinaigrette

Whether enjoyed as a side dish or a main course, our Spring Time Salad with Saffron Vinaigrette is sure to delight your taste buds and nourish your body with a refreshing mix of seasonal greens, juicy avocado, and tangy feta cheese crumbles. Topped with crunchy roasted chickpeas and dressed in a light saffron vinaigrette, you’ll be coming back for seconds.

Sopa de Mariscos

Layers of flavors go into the broth of this Sopa de Mariscos, starting with onions, carrots, fennel, several herbs and spices, saffron, tomatoes, and lobster stock. Upon this rich base, the rest of the dish builds to a crescendo with salt cod, calamari, monkfish, tuna, shrimp, and a flurry of mussels.

Salmon with Saffron Risotto & Asparagus

This delectable seafood recipe results in a filet of tender, flaky salmon over creamy saffron risotto. The risotto absorbs the flavor of the saffron to create a light base for the salmon without overpowering it. Add on a bundle of roasted asparagus and you’ve got a delicious weeknight dinner.

Story by Kylie Thomas

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Bites and Cocktail Pairings for the Super Bowl

By

Kylie Thomas

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February 7, 2024

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Five homemade Empanadas sit on green wax paper. the Empanada in the middle has half of it eaten. homemade Empanadas recipe

When you’re picking out a menu for your Super Bowl party, it can be challenging to select a variety of dishes and beverages that go together. Will a sweet party punch pair well with an equally sweet chocolate treat? Only if you want to give your guests a sugary overload. (In other words: No!) Make sure you have a balanced of sweet and savory or spicy and salty this Super Bowl with our party perfect pairings. We’ll show you how to pick out flavor profiles in the cocktails you serve and match them with a bite that’s just right. Get ready to prepare the most deliciously perfect Super Bowl menu for your special attendees.

Bites and Cocktail Pairings for the Super Bowl

Game Day Spritz

This cocktail bridges the gap between beer drinkers and spritz lovers! Get into the spirit of game day with a spritz based on the flavors of a negroni. The use of beer to create the “spritz” may seem odd at first, but the effervescence it creates is unlike anything else.

Best Sloppy Joe Hand Pies

These are the absolute Best Sloppy Joe Hand Pies. This version of the traditional Sloppy Joe, emphasis on sloppy, is much less of a mess. Store-bought sheets of pie crust dough are used to create a fun, well-contained, juicy, meaty treats for the perfect party food. Plus when combined with our Game Day Spritz you get that feeling of hamburgers and beer on the back porch in the summertime.

Penicillin Cocktail

Let’s be honest, with the pain of watching your favorite team lose, who couldn’t use a little painkiller? This Penicillin Cocktail will make you forget all about that fumble that the other team stole away. It’s crafted with smoky Scotch, sweet honey, spicy ginger, and lemon, for a little bit of sweet and spicy, making it a great companion to our savory Homemade Sweet Potato & Black Bean Empanadas.

Homemade Sweet Potato & Black Bean Empanadas

The easier the better and thanks to store-bought pie crust, you’ll be willing to make these fulfilling empanadas any day of the week. Our veggie filling uses sweet potatoes, black beans, and lots of seasoning for a flavorful taste in every bite.

Armchair Quarterback Cocktail

For all those opinionated fans who really believe they “totally would have caught that pass” we have the cocktail for you. We use Pittsburgh products to make this take on a Moscow Mule for all those die hard Steelers’ fans who are still imagining black and gold in the Super Bowl arena. But, you can easily substitute these for your own hometown favorites.

Brown Butter Crab Toast

There is no better way to enjoy colossal crab than with brown butter on some crispy French bread. The textures and flavor combine to create a quiet, luxurious dish worth savoring. Your guests will be impressed. The seafood pairs well with the crisp ginger beer profile of our Armchair Quarterback Cocktail.

Esteban Cocktail

This take on a mezcal Negroni includes equal doses of Tequila, Campari, and Sweet Vermouth. Bringing a balance of smoky and bitter flavors with a subtle grapefruit essence, the Esteban Cocktail is for tequila and scotch lovers alike.

Salty Snack Mix

Nuts and strong salty flavors compliment the bold, smokiness of our Esteban Cocktail. Our Salty Snack Mix is filled with all your favorite treats like cheese crackers, pretzels, garlic-flavored bagel chips, and saltine crackers. It only gets better when toasted in the oven with a savory seasoning mix over it.

Yinzercello

Think tea and lemonade, the classic Arnold Palmer, but better since it’s made for the Yinzers aht there. This usually non-alcoholic beverage gets an upgrade in Yinzercello‘s tea and limoncello combination.

Easy Mexican Corn Fritters

A refreshing drink like the Yinzercello deserves a spiced, flavorful bite as an accompaniment. Paprika and cotija cheese are the star of our Easy Mexican Corn Fritters and trust us, they’re so simple to make. Serve them with lime on the side and a glass of Yinzercello for a touch of acidity.

Smoked Bourbon Old Fashioned

The famous Old Fashioned gets an upgrade with a homemade smokey syrup. Warm and complex on the palate, this Smoked Bourbon Old Fashioned recipe offers an undeniably delicious and robust flavor.

Maple-Glazed Bacon-Wrapped Carrots

Let the fatty, salty bacon and sweet maple glaze bring out the spice and smoke in our Smoked Bourbon Old Fashioned. You’ll be surprised just how good carrots can be when a little extra flavor is added. Plus, these crunchy snacks are perfect grab (and gab) treats during commercial breaks. You don’t want to miss a thing.

Tom Collins

We know a gin and tonic may be an easy go-to, but add a few extra ingredients and you have a Tom Collins with a tangy surprise. Think of this classic almost like a grown-up lemonade but with a little more of a mature taste and a cherry on top.

Chili-Lime Popcorn

The sweet citrus of a Tom Collins is a match for one of the most popular TV-watching snacks with an extra kick. Let lime juice and chili powder take your popcorn up a notch. The best part about this snack is that it’s easy to make in big quantities so you’re taken care of no matter how many guests you have.

Game Day

It may sound mysterious but our Game Day Cocktail is truly the ultimate football drink. This Apple Cider Manhattan uses winter spices and warming bourbon. The addition of apple cider mellows this drink a bit, allowing your guests to enjoy more than one.

Pigs in a Blanket with 3 Party-Perfect Dips

Looking for a continued burst of flavor that’s contrasts well with our Game Day Cocktail? We’re elevating the Pigs in a Blanket game with 3 Party-Perfect Dips. Dive into a trio of Harissa and Chili Mayo, Horseradish and Cream Cheese, and Jalapeño Mustard dips sure to bring a party-dipping good time.

Story by Kylie Thomas

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Beet Carpaccio with Citrus Vinaigrette

By

Kylie Thomas

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February 5, 2024

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A white plate holds an array of thinly sliced beats with an herbal topping to make a Beet Carpaccio with a Citrus Vinaigrette.

Friends, we’re not taking any negative comments about beets right now, particularly if they’re Chioggia beets. When you slice these beets paper-thin and top them with homemade seed crackers, it completely changes the game. Plus, we enhance the beets with a citrus vinaigrette made with ingredients like apple cider vinegar, fresh orange juice, and orange blossom honey. This recipe could convert even hard-boiled beet-skeptics to embrace the earthy sweetness of this cold-weather staple. Be sure to serve it on your finest china to present this work of art that comes from knife skills and careful arrangement.

What is Carpaccio Anyways?

This Italian dish is usually made of thin slices of raw, cured, or somewhat cooked meat, fish, and vegetables. Sometimes, you’ll see it with a sauce on the side or some type of greens in a dressing. For our Beet Carpaccio, we add homemade seed crackers to the top so you can indulge in a crunchy texture alongside the slices of beets. Plus, a citrus vinaigrette over top of the beets helps bring out their earthy flavor and tangy acidity in the best way.

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