Home Blog Page 194

Sugar Plum and Sage Infused Vodka Recipe

0
A bottle of Sugar Plum and Sage Infused Vodka sits on a table in front of three tall glasses.

If you don’t yet have a favorite local vodka, here’s your chance to figure it out. Once you’ve chosen your brand, proceed directly to our easy recipe for Sugar Plum and Sage Infused Vodka and enjoy the lovely aroma of simmering ginger, cinnamon, anise, and sage. If you’re looking for a non-alcoholic edible gift, skip the vodka and deliver a bottle of Sugar Plum Syrup with a six-pack of sparkling ginger water from the supermarket.

Sugar Plum and Sage Infused Vodka Recipe

INGREDIENTS

1 lb plums
1/4 cup turbinado sugar
1-inch piece ginger, peeled
1 vanilla bean
2 cinnamon sticks
1 star anise
2 fresh sage sprigs
1/2 cup water
1 bottle locally distilled vodka

INSTRUCTIONS

  1. Add all of the ingredients, excluding the vodka, into a sauce pot and simmer until a thick syrup is formed.
  2. Strain everything though a fine-mesh strainer, reserving the plum syrup.
  3. Place plum syrup into decorative bottle and fill the rest of the bottle with vodka.
  4. Use Sugar Plum and Sage Infused Vodka in cocktails or sip over ice. Imagine making a cosmopolitan or a gimlet with this delicious stuff! A sealed bottle will last up to 6 months in the refrigerator.

Recipe and Styling by Anna Calabrese / Photography by Dave Bryce

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

The Pittsburgh Ballet Theatre Debuts The Nutcracker

0
A male dancer lifts a female dancer into the air against his body on a stage.

The Nutcracker, a beloved Pittsburgh Ballet holiday tradition returns again this year, bringing with it all the sweet magic of the season. Because several of its second-act Land of Enchantment characters have century-old roots in food, TABLE Magazine brought dance and dessert together this year: the accomplished chefs at Nemacolin take inspiration from the graceful dancers and meticulous costumers of Pittsburgh Ballet Theatre with sweets to make you jeté with joy.

Pyotr Tchaikovsky’s The Nutcracker was first performed in St. Petersburg in December 1892. Some of the music caught on, but not the full ballet, which was seldom performed outside of Russia until the Ballet Russe de Monte Carlo staged it in 1934 to some acclaim. Legendary George Balanchine, a dancer in his youth in Russia, a veteran of the Ballet Russe, and later a choreographer and teacher in Europe and the US, clearly felt the magic of this piece. In 1954 he created his now world-famous production of The Nutcracker for the New York City Ballet. Still performed in New York, it was staged here in Pittsburgh from 1983 through 2001.

In the second act of Balanchine’s version, he transports us to the Land of the Sweets, ruled by the Sugar Plum Fairy. Dancers guised as chocolate, coffee, candy canes, marzipan, and other foods, give expression to Tchaikovsky’s memorable music and ignite all the senses. The original production named these dances for the places from which the ingredients originated. In Pittsburgh Ballet Theatre’s version, created by former Artistic Director Terrence S. Orr in 2002, we instead visit the Land of Enchantment, and these characters embody not foods or places, but rather moods: Jubilation, Joy, Elegance, Exuberance, and Harmony. Afterward, audience members step out into the real world feeling light as air and ready for more holiday magic.

Jubilation and Chocolate

Two dancers, one man and one woman, hold each other with one arm and fling the other arm in the air. they are dressed in red and black outfits.
Pittsburgh Ballet dancers David O’Matz and Sujanya Dhillon in their “Jubilation” costumes.

Many of us feel jubilation when chocolate hits our palates, thanks to a cascade of neurochemicals that flood the brain with pleasure. The pas de deux titled “Jubilation” elicits the same sort of thrill with its lively movement and invigorating color. Nemacolin’s chefs harness the wonderful character of chocolate with their Chocolate Bolivia Wild Entremet, whose layers of flavor echo the intricacy of the costumes and the choreography.

The Flavor of Joy

Two dancers in red costumes throw their arms up with big smiles on their face on a stage.
Pittsburgh Ballet Theatre artists Kurtis Sprowls and Amanda Morgan displayed joy in their poetic movements.

In the depths of winter, a sip of hot tea enlivens the soul with a joyful dose of warmth. The Asian origins of many fine teas is acknowledged in Tchaikovsky’s music and in the costumes designed for PBT by Emmy Award-winner Zach Brown. Fluttering ribbons accompanying the dancer’s movements echo the vivacious feeling of the piece. Nemacolin’s Tea Matcha Mandarin recasts the streamers in folds of ornamented fondant, which conceals the layers of yellow cake basted with vanilla bean simple syrup and separated by matcha buttercream frosting.

Sensuality and Elegance

Two dancers intertwine with each other on stage, one male and one female.
The impressively entwined movements of dancers Jack Hawn and Grace Rookstool conveyed elegance and strength during our photo session with them.

Among the most sensual passages of The Nutcracker, and perhaps of any ballet, this moment of Pittsburgh Ballet’s production memorably opens our eyes to the skill and strength required of male ballet dancers. Without this strength, elegance is hard to achieve. Strength and elegance are qualities the chefs at Nemacolin channeled into their Coffee Costa Crunch, whose circles of chocolate garnish recall the sinuous, spiraling movement deployed in the choreography.

Exuberant Peppermint

Three dancers in red, blue, and white outfits
From left to right, Luke Mosher, Masahiro Haneji and Josiah Kauffman elevated our photo session with their athleticism.

High-jumping dancer Masahiro Haneji puts some exuberant air between himself and the ground during this Russian-inflected passage of The Nutcracker. He and his colleagues bring athleticism and freshness to the choreography, and a smile to faces young and old–which is the same result the chefs at Nemacolin achieve in their minty holiday dessert creations.

Moving in Harmony

Three female ballet dancers wearing costume dresses of light green and white
Pittsburgh Ballet artists Erin Casale, Tommie Lin O’Hanlon, and Caitlyn Medicino showed us what harmony looks like.

A lovely trio of artists moves in lithe harmony in this moment of Pittsburgh Ballet’s production of The Nutcracker, accompanied by Tchaikovsky’s “Dance of the Reed Flutes,” one of the most recognizable and beloved melodies of ballet music. The elan of this delicate tune is captured nicely by the Nemacolin pastry chef team in a wonderful Marzipan Almond Tart, garnished with cranberry mascarpone cream, dehydrated apple slices, and tiny marzipan apples. Wunderbar!

Sweet Loveliness

Male and female ballet dance partners in costume, posing for a picture
Pittsburgh Ballet principals Hannah Carter and Lucius Kirst bring magic to the roles of Sugar Plum Fairy and Cavalier.

The delicate chimes of the “Dance of the Sugar Plum Fairy” epitomize the magic of the glinting lights and glistening frosts of the winter season. When she and her Cavalier dance their elegant duet, the noise of the world disappears entirely and the audience is wholly transported to the Land of Enchantment. Pittsburgh Ballet principals Hannah Carter and Lucius Kirst certainly transported us! The tart trio created by the team at Nemacolin captures some of their lofty, elevated elegance with its combination of three delicious sugared-fruit mousses.

Discover 6 Nutcracker inspired desserts crafted by the talented pastry team at Nemacolin.

Story by Keith Recker / Photography by Jeff Swensen

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

6 Nemacolin Holiday Dessert Recipes Inspired by The Nutcracker

0
A display of several different Christmas themed desserts in parfait glasses, on plated and pedestals.

The Nutcracker, a beloved Pittsburgh Ballet Theatre holiday tradition returns again this year, bringing with it all the sweet magic of the season. Because several of its second-act Land of Enchantment characters have century-old roots in food, TABLE Magazine brought dance and dessert together this year: the accomplished chefs at Nemacolin take inspiration from the graceful dancers and meticulous costumers of Pittsburgh Ballet Theatre with sweets to make you jeté with joy.

Chocolate Bolivia Wild Cakes

A decadent chocolate cake with elaborate chocolate toppings and decor.

This cake recipe is for the chocolate lover in your life. It’s smooth and creamy with light floral notes that complement the other ingredients, and is one of three decadent desserts shared by the Nemacolin pastry team that use Bolivian chocolate. Make one for a sweet holiday dessert or make them all for different get-togethers. 

Tea Matcha Mandarin

A colorful pink tiered cake with a sparkly pink tea pot on top with other yellow and blue decorations.

Matcha Tea is grassy with hints of bitterness that add a savory component to this traditional white cake. The layers of cake and matcha buttercream build up to create a stunning display with a handcrafted teapot on top. This recipe is perfect to try your hand at being a pastry chef for the evening.

Coffee Costa Crunch

A chocolate coffee crunch log surrounded by edible flowers, chocolate kisses, and four chocolate rings on a plate.

Many well-loved dessert elements are present in the Coffee Costa Crunch. Chocolate, nuts, coffee, and even a splash of Baileys make this recipe simply divine. Top with chocolate rings, torn chocolate sponge, and edible flowers for an up-scaled look. 

3 Peppermint Desserts to Make for Festive Holiday Celebrations

Three champagne flutes filled with peppermint desserts, pink, white, and brown stripes in color.

The holidays aren’t complete without these three peppermint desserts. Choose from the Peppermint Spiral, a layered dessert topped with a chocolate roulade cake; the Peppermint Cake, a layer cake with peppermint buttercream; and the Poet Glasses, with colored mint mousses that alternate with rich ganache, all topped off with festive holiday peppermint decorations.

Marzipan Almond Tart

A brown plate with a very fancy red and green layered and decorated dessert, little marzipan apples on a smaller plate above and to the left, and champagne flutes on the right with a dark cranberry colored drink.

This Marzipan Almond Tart takes a little longer but it’s worth it for the dazzling final product. The tarts are topped with cranberry frangipane, cranberry anglaise, homemade ice cream, and marzipan apples. Let your pastry skills shine in the presentation of this dish that will amaze your guests.

Sugar Plum Trio Clafouti & Trio Mousse Parfait

Two plates each with a trio of clafouti decorated with red and green garnish, and sitting near a cup of tea

These Sugar Plum Trio Clafouti tarts are filled with one of three different flavored custards and topped with one of three different fruit compotes. Pick from flavors of cherry, fig, or plum and serve with the Trio Mousse Parfait in cherry, orange, or strawberry for a fruity feast.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Kylie Thomas / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Panda Express Kung Pao Chicken Copycat Recipe

0
A purple scalloped serving dish with a chicken and brightly colored vegetable mix with a bowl of rice in the upper right corner on a brown wooden surface.

When we crave Chinese takeout, what is it we’re wanting? The saltiness of soy. The spiciness of dried red pepper. The wonderful, fresh textures that cooking in a hot wok can create. And yes: the sweet, seductive crunch of peanuts that make Kung Pao chicken a national favorite! We fall victim to this craving more often than we would like to admit.

What flavors are in Kung Pao Chicken? 

As we researched this copycat recipe, and tested it in our studio kitchen, we tried hard to find the right balance of flavors – adding salt, adding moisture, pulling back a little on the too-generous quantities of spicy-hot peppers. We also switched from powdered to fresh ginger and garlic, and layered a little fresh cilantro in at the end. Why? If you’re cooking at home and not in a take-out joint, you can improve the dish with the zing of fresh ingredients. Just delicious.

This recipe was a hit… 

True confessions: once the photo was taken, the crew devoured the entire dish. Another confession: The next time we crave Kung Pao chicken, the odds are even that we will order it up at our local take out joint. The speed and ease make that option pretty powerful. But then again…the flavors and the piping hot freshness of our version are quite compelling. Let us know what you think.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A purple scalloped serving dish with a chicken and brightly colored vegetable mix with a bowl of rice in the upper right corner on a brown wooden surface.

Panda Express Kung Pao Chicken Copycat Recipe


  • Author: Keith Recker

Description

You won’t need to go out once you make this!


Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or chicken thighs are fine, too
  • ¼ cup water
  • ½ tsp salt
  • 1 egg
  • ¼ cup plus 2 tbsp corn starch
  • 1 tbsp vegetable oil
  • ¼ tsp black pepper
  • ¼ tsp salt


Instructions

  1. Start by preparing the chicken. Whisk together water, salt, egg, cornstarch and
    vegetable oil. When smooth and well combined, add chicken and toss until meat is well coated. Cover and set aside in refrigerator for 90 minutes.
  2. Now, on to the veggies. In a lidded jar, shake together wine, soy sauce, water, sesame oil, ginger, garlic and cayenne. Set aside.
  3. In a bowl, stir cornstarch and water until smooth. Set aside.
  4. Add 2 tbsp vegetable oil to wok or skillet on high flame.
  5. When the oil is piping hot, add chicken. Toss on high heat until golden and slightly crispy. Remove chicken to an oven-safe dish. Let chicken stay warm in low temperature oven.
  6. Keeping the heat high, add remaining vegetable oil to wok or skillet along with bell pepper and zucchini. Cook until slightly browned. Remove veggies and place alongside chicken in warm oven.
  7. Add dried chilies to wok or skillet. Cook for 1 min.
  8. Add green onions, peanuts, and the jar of wine, soy sauce, sesame oil, water, ginger, and garlic. Bring to a rapid boil and let cook for 1 minute.
  9. Add cornstarch and water mixture. Stir until well combined. Cook for 1 minute.
  10. Put chicken and veggies back into the wok or skillet. Stir to combine. Let cook for a minute or two.
  11. Garnish with fresh cilantro.
  12. Serve piping hot with freshly made rice.

Recipe, Stying, Story and Photography by Keith Recker

Subscribe to TABLE Magazine‘s print edition.

Shop Local This Holiday Season and Beyond

0

The small businesses owned by our neighbors do more than sell goods and services. They add vibrant life to our neighborhoods and to our entire region. Their presence brings our Main Streets alive, and the long-lasting, personal relationships they foster create a culture of positivity and belonging. Every small business is a valuable ingredient in the recipe for strong communities with compassionate values. All of us at TABLE Magazine encourage you to shop local and to shop small this holiday season. Let’s get out there and support the businesses that enrich our region with so many gifts.

Small Business Saturday on November 25 provides us with an opportunity to show up for these feisty, independent business owners. In the process, we often discover special, handcrafted, or one-of-a-kind items. Sometimes we give them as gifts. Sometimes they become gifts for ourselves! Whatever the result, the holiday season is the perfect time to revisit your favorites and discover the new spots that may become favorites in the months to come.

Beyond Small Business Saturday, please make it your mission to shop local the next time you’re looking for something for your home or wardrobe, or for the perfect gift. Bring a smile with you while you’re at it: our hardworking neighbors will appreciate the support.

We hope you’re inspired to put your coat on and get out there to walk our Main Streets@ Please check out our gift guides for women, men, children, home, food and drink, and handmade items as a quick and easy blueprint to shopping local this holiday season.

Story by the TABLE Team

A footer photo with a white background, one TABLE Magazine and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Balvanera, Pittsburgh’s Newest Argentine Restaurant

0
A cheese skillet, sausage, and bread sit on a dining table with chimichurri in reach at Balvanera Pittsburgh.

Housemade juicy Chorizo Criollo, savory Arancini de Coliflor, and tender Angosto striploin are just a few of the exceptional dishes served up by Balvanera, Pittsburgh dining center The Terminal Strip District’s only Latin restaurant. The menu centers on the fresh, sharable, small-plate meals that are integral to Argentine cuisine. 

Balvanera Pittsburgh

A well set table sits underneath a circular light with windows that face out to The Terminal

Owner and Head Chef Fernando Navas dreamed of bringing home cooking from Argentina to Pittsburgh and New York City. His zest for cooking started at the age of 15. “I have a big family so we would be cooking together every weekend and that really started my interest,” Chef Fernando said. “Then I went to culinary school in Argentina in 1998 and after two years I moved to the States and I’ve been cooking ever since.”

After working in the United States for several years, Chef Fernando sought more than work as a corporate chef. He wanted his own operation. He knew his heart belonged squarely in the kitchen and that he wanted to create a restaurant that brought people together. 

“With my job at Sushi Samba, I was tending to the big picture of restaurants or watching numbers and training organizations on top of cooking. So eventually I left in 2012 and worked on opening my own restaurant.”

Following his marriage to native Pittsburgher Meredith Boyle, the two opened Balvanera in New York City in 2014. After many trips to Pittsburgh to visit Meredith’s family, he knew Pittsburgh would be Balvanera’s new home. 

Olives in oil on a plate with crusty bread and a candle beside the plate.
Aceitunas featured on the menu

“The first time I visited Pittsburgh it was springtime,” Chef Fernando said. “I fell in love with the city. It’s gorgeous in the spring. Crossing the bridges and seeing the high mountains and hills covered in bright green, I felt like I was in a great city.” 

A Menu True to Argentina

In 2022, Fernando and Meredith packed up and moved to Pittsburgh, where they were lucky enough to find a space in The Terminal for what would become Balvanera. Now they bring Argentinian roots to Pittsburghers and visitors alike in the form of dishes meant to be shared. 

“The menu is based on Argentinian cuisine and I thought about it more as a concept that highlights not only the food but also the Argentinian wines. We’re also really big on steaks and sausages.” 

A cheese skillet, sausage, and bread sit on a dining table with chimichurri in reach.
Provoleta and Chorizo Criollo

There’s no waste of the cow at this Pittsburgh restaurant. Steaks and sausages are just the very beginning of the meats they offer at Balvanera. 

“We eat all the parts of the cow here. We use sweetbreads, kidneys, and even beef tongue. It’s been a real journey of who I am as a chef, what I like to eat, where I like to go, and what I like to share with everyone.”

With so many small plates to choose from, it can be difficult to decide on what to order. They recommend that you order two to three small plates as well as an entrée with a side for the whole table to dig into. 

“The idea is that you come to the table and order a bunch of small snacks to share — like the empanadas, which is the flagship dish for Argentinians,” Chef Fernando said. “Or you could order the octopus which is one of our best dishes. But if you want something different, I’d get the beef tongue or sweetbreads.”

A group of dishes with arancini and empanadas with a candle and wine glasses.
Arancini de Coliflor and Empanadas de Humita

At Balvanera, It’s Not Just Food, It’s An Experience

For Chef Fernando, Balvanera isn’t just a dining place, it’s a place to experience the spice of Argentina. 

“I just want people to feel like they are spending their money well. They remember us not just because of the food but because of the space, the music, and the service. Then, I hope they leave with a good experience and want to come back again.”

Balvanera is officially open and available for dinner Tuesday through Saturday from 5 p.m. to 10 p.m. Head on in to try the finest bite you’ll never forget. 

Story and photography by Kylie Thomas

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine’s print edition.

Silver Eye Center for Photography’s Biennial Exhibition Returns with Radial Survey Vol III

0
the back of a woman's body, her hands against a wall, with lights and colors streaming down the frame
Lisa Toboz, Ghost Stories, Chapter Four. Expired Polaroid Spectra film, 2021.

A circle has no end and no beginning, but it does have a center. Rather than treat Pittsburgh as the in-between stopover between New York and Chicago, in Silver Eye Center for Photography’s Radial Survey Vol III, Pittsburgh is the center of a 300-mile radius for a one-of-a-kind conversation about some of the freshest contemporary photography. The biennial exhibition covers only the 300-mile radius around Pittsburgh, stretching south to the D.C. metropolitan area, north to upstate New York, west to Ohio, and east to Baltimore. The show is biennial, which Silver Eye deputy director Jillian Daniels helpfully gave a mnemonic trick for: “Whichever year the Carnegie International isn’t happening, that’s when Radial Survey happens.” 

Stepping Away from Screens

Radial Survey Vol III features Akea Brionne, Larry W. Cook, Alanna Fields, Eduardo Rivera, Shane Rocheleau, Marissa Long, and Lisa Toboz. The lineup was selected by the artists from the 2021 iteration of the show, and Silver Eye Director Leo Hsu stated that the theme that emerged from all of the featured works to make the unofficial title of the show was Presence. One of the challenges of exhibiting photography is that with there’s not as much of a need to look at a photographic image in person. For each Radial Survey, Hsu and curator Helen Trompeteler put together a fundraiser gala and a daylong symposium with all of the featured artists, creating a sense of community and need to gather to experience the work in person. 

Part of what makes Silver Eye’s exhibitions so effective for those who might overlook photographic work is the lack of glass over the photographs. The absence of glare allows for more natural light upon viewing and a closer, more intimate connection with each work. The images feel more visceral when the color and texture of the ink are right in front of your eyes. Silver Eye also employs an expert team of installers. Both Alanna Fields (Washington, D.C.) and Akea Brionne (Baltimore, M.D.) work across physical mediums in their photography that add a new sense of texture — Brionne with textiles and Fields with wax. In Fields’ work, she uses archival materials of Black queer people from history and adds layers of wax to meditate on questions about visibility and invisibility. 

Human-less Activity

In Brionne’s Radial Survey images, she photographed rural spaces with no people. This shares the wall with one of her large-scale textile pieces; even in her photography, you feel the same sense of craftsmanship and composition. The black-and-white images of horses, sand, and grass feel alive when you look at them, despite their grey color. On the facing wall, Lisa Toboz (Pittsburgh, PA) used a now-defunct Polaroid model to make images inspired by Victorian spirit photography to create ghostlike outlines in the prints and reflect on her experience surviving cancer and connect to her family’s past. 

The presence or absence of human activity in the photos is a through-line of Radial Survey. One of the most affecting works in Eduardo Rivera’s (Rochester, N.Y.) lineup is Monsoon (2016), a stark, black image of a bolt of lightning. The majority of Rivera’s other work is archival photographs of his family, and in a series of images of people, Monsoon is the only one that lacks any human presence in it. The lightning feels threadlike, even soft, under Rivera’s lens. There’s something oddly calm about the image, despite the brutality of nature on display in it. It’s paired with Joanna’s Birthday (2018), a soft amber image whose only light comes from birthday candles. 

Like Rivera, Marissa Long (Arlington, VA) documents ritual. While Rivera’s photographs document real rituals, Long makes them up with whimsical and unsettling imagery, like two chalices tied together with a ribbon. Long’s images speak to the need for ceremony and the ways we might pervert our natural desires to fit inside of ceremony. 

An Intervention

Larry W. Cook (Washington, D.C.) and Shane Rocheleau (Richmond, VA) share the smaller room towards the back of the gallery space. Cook uses digital manipulation to put whole landscapes inside of figures as his way of pushing back against mass incarceration’s violence on the body. For Cook, the medium of photography becomes an intervention, a way to interject on perception.

Rocheleau’s series Lakeside documents the people of his neighborhood in Richmond, VA, and investigates how its people related to their community in the wake of the 2016 election, including a striking portrait of “Butch,” a gun-toting drag queen with piercing blue eyes. Both Cook and Rocheleau use their practices to provoke thought and make viewers sit with nuance. This is also the part of the gallery space with a bench inside. It was a deft curatorial decision to place those two series with a place to sit and reflect on their complexity. 

Not Just Photography

Throughout the symposium, the featured artists referred to themselves as “image-makers,” a term I had never considered before to describe photographers. However, it’s a useful one to distinguish between commercial or documentary photography and photography as an art form. Radial Survey Vol III is a project unique to the city of Pittsburgh, and Silver Eye is a unique part of Pittsburgh’s history. From its original location on East Carson Street as part of the DIY scene of the South Side to this space on Penn Avenue in the growing arts district in Garfield, Radial Survey Vol III shows that Silver Eye is advancing the conversation about photography with a new generation of image-makers. We’re all lucky to be in its presence. 

Radial Survey is open through February 3rd at Silver Eye Center for Photography. Gallery hours are 11 a.m.-6 p.m. Tuesday-Friday and 11 a.m.-5 p.m. on Saturdays.

Disclaimer: Lisa Toboz, a featured photographer in Radial Survey Vol III, is an editor at Table. 

Story by Emma Riva / Photography by Lisa Tobaz

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

Tea Matcha Mandarin

0
A colorful pink tiered cake with a sparkly pink tea pot on top with other yellow and blue decorations.

Matcha tea is the star of this teapot cake that makes a showstopper ending to your holiday entertaining. Matcha gifts this charming dessert with grassy notes, a hint of bitterness, and a lush, savory finish. If you’re feeling like a pastry pro, you can wrap the cake in fondant or go simpler with Matcha Tea Buttercream. Remember, a little matcha goes a long way so do feel free to reduce or — if the mood strikes you — increase the matcha. Enjoy!

Tea Pot Cake Recipe

INGREDIENTS*

White cake
Simple syrup
Matcha Italian buttercream
Gold accent fondant pieces
Blue, red, and gold fondant

*Recipes found below

INSTRUCTIONS

  1. Level off the cakes and soak each round in simple syrup.
  2. Fill each layer of cake with the Matcha Italian Buttercream. Crumb coat the cake and chill for 20 minutes.
  3. If using pre-made fondant, roll it out thinly — about 1/8” — and wrap the cake. Or you can ice the entire cake with the Matcha Italian buttercream. 
  4. Decorate with gold accent fondant pieces such as a golden teapot if using fondant and rice crispies. Add a colored fondant drape in blue, red, or gold for an extra special look!

Two dancers in red costumes throw their arms up with big smiles on their face on a stage.
Pittsburgh Ballet Theatre artists Kurtis Sprowls and Amanda Morgan displayed joy.

Kurtis Sprowls and Amanda Morgan showed us what Joy looks like at the Pittsburgh Ballet Theatre.

White Cake Recipe

Makes 4-8” round cakes

INGREDIENTS

3 lbs cake flour, sifted
3 oz baking powder, sifted
1 oz salt
1 lb 8 oz shortening
3 lbs 12 oz granulated sugar
24 oz skim milk #1
.75 oz vanilla
.36 oz almond extract
24 oz skim milk #2
2 lb egg whites
Yellow coloring gel, to taste
Red coloring gel, to taste
Blue coloring gel, to taste

INSTRUCTIONS

  1. Line and spray 4-8” round cake pans. 
  2. In a stand mixer or a large bowl if using a hand mixer, combine the cake flour, baking powder, salt and shortening. Crumble together until the shortening is pea-sized.
  3. Add the sugar, skim milk #1, vanilla and almond extracts to the flour mixture. Mix until creamy and smooth.
  4. Slowly add skim milk #2 and egg whites while mixing. Scrape down the sides as needed. Mix for 5 minutes.
  5. Divide the batter into four mixing bowls, coloring one with yellow, one with red and one with blue. You won’t need the fourth cake so you can leave it plain or color it, if you like. 
  6. Pour the batter into the prepared pans and bake for about 12-15 minutes, until slightly browned and the cake is spongy and springy to the touch.
  7. Remove and allow to cool in the pans. 

Note: This recipe makes four cakes. You’ll only need three for the recipe so you can frost and eat the fourth, freeze it to use later or add it to the finished dessert to create a taller dessert. The choice is yours! 

Simple Syrup Recipe

Makes 15 ounces

INGREDIENTS

10 oz granulated sugar
5 oz water
1 split vanilla bean

INSTRUCTIONS

  1. Simmer the sugar, water, and vanilla bean together.
  2. Store in the refrigerator until needed. 

Matcha Italian Buttercream Recipe

Makes 4 quarts

INGREDIENTS

5 lbs granulated sugar
Water
2 lb 8 oz egg whites
6 lbs unsalted butter, room temperature
6 tbsp vanilla
8 tbsp matcha powder, to taste

INSTRUCTIONS

  1. In a pot, mix the sugar with enough water to create the consistency of wet sand.
  2. Cook the sugar and water mixture until it reaches 240 degrees.
  3. Whip the egg whites until they just barely hold soft peaks.
  4. Slow add the hot sugar to the egg whites and whip until the mixture cools to room temperature.
  5. Add the butter in one pound at a time and whip until the mixture has thickened and turned white. Add the vanilla and matcha powder to taste.
  6. Refrigerate until ready to use.

Note: Depending on the sizer of your stand mixer, you may want to divide the ingredients in half and make this in two batches. 

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

Coffee Costa Crunch

0
A chocolate coffee crunch log surrounded by edible flowers, chocolate kisses, and four chocolate rings on a plate.

Coffee, chocolate, nuts, and did we mention a splash of Baileys? The Coffee Costa Crunch has everything you want for the perfect holiday dessert. Dazzle your guests and hope there is a slice leftover to enjoy in peace once the guests are gone.

Coffee Costa Crunch Recipe

Makes 24-26 1”x 4” slices

INGREDIENTS*

Crousillant aux fruits
Baileys cremeux
Chocolate roulade
Coffee mascarpone mousse
Ganache
Chocolate sauce
Pan with a pan extender (18”x 13” ½ sheet tray pan )
Chocolate rings
Torn chocolate sponge
Edible flowers

*Recipes found below

INSTRUCTIONS

  1. Line a pan with a silpat and pan extender. Lay a very thin crust in the base out of the crousillant aux fruits.
  2. Top the base with a thin layer of the Bailys cremeux, then a layer of chocolate roulade.
  3. Last, add the coffee mascarpone mousse up to the ¾ mark of the pan extender. Freeze.
  4. On the day of serving, glaze the top with gold mirror glaze
  5. Cut the cake into a desired shape and size such as the 1 x 5” bar in the photo. Place each serving on a plate, finish with chocolate ganache chocolate sauce.
  6. Decorate with your choice of garnishes.

Note: If you don’t have an extender, you can build this dessert without it — simply trim the sides to have a smooth and evenly finished dessert.

Two dancers intertwine with each other on stage, one male and one female.
Pittsburgh Ballet Theatre artists Jack Hawn and Grace Rookstool conveyed elegance and strength.

The impressively entwined movements of dancers Jack Hawn and Grace Rookstool conveyed elegance and strength during our photo session with them. Nemacolin’s pastry chefs took inspiration from this moment to create their Coffee Costa Crunch.

Croustillant Aux Fruits (Crust) Recipe

Makes 3 quarts

INGREDIENTS

.6 oz pistachios, toasted
3.4 oz almonds, toasted
3.4 oz hazelnuts, toasted
3.7 feuilletine flakes
10 oz praline paste
2.5 oz unsalted butter
1.2 oz milk chocolate

INSTRUCTIONS

  1. Preheat oven to 325 degrees.
  2. Chop the nuts finely and mix with the flakes.
  3. Melt the praline paste, butter, and milk chocolate together in a bowl and stir in the nut mixture.
  4. Quickly spread evenly onto one or two baking pans lined with silpat.
  5. Bake in the preheated oven for 5-8 minutes until golden. Cool and store in an airtight container until ready to use.

Note: Feuilletine flakes are a confection that is made from thin, sweet crepes that are cooled so they become crispy, then broken up. You can substitute cookie crumbs or cornflakes.

Baileys Cremeux Recipe

Makes 1 ½ quarts

INGREDIENTS

10 oz Baileys
8.4 oz heavy cream
4.2 oz egg yolks
11 oz milk chocolate

INSTRUCTIONS

  1. Bring the Baileys and heavy cream to a simmer, temper in the yolks and heat to form an anglaise.
  2. Strain the anglaise over the milk chocolate and blend well.

Chocolate Roulade Recipe

Makes 2-24×19” sheet pans

INGREDIENTS

31 oz egg whites
36 oz egg yolks
24 oz granulated sugar
12 oz cake flour, sifted
3.5 oz cocoa powder, sifted

INSTRUCTIONS

  1. Preheat oven to 400 degrees
  2. In a bowl, whip the egg whites with 1/3 of the sugar to a medium peak.
  3. In a second bowl, whip the yolks with the remaining sugar until you reach the ribbon stage.
  4. Fold in the sifted flour and cocoa into the yolks.
  5. Fold in the whipped egg white mixture.
  6. Divide the mixture between two lined and sprayed 24 x 19” sheet pans.
  7. Bake for 5-7 minutes, remove from the oven and allow to cool in the pans.

Coffee Mascarpone Mousse Recipe

Makes 4 quarts

INGREDIENTS

8.3 oz granulated sugar
2.7 oz water #1
3.7 oz egg yolks
.4 oz gelatin powder
2.2 oz water #2
.3 oz coffee powder
.9 oz coffee extract
13 oz heavy cream
3.7 oz mascarpone

INSTRUCTIONS

  1. Cook the sugar and water #1 in a saucepan until it reaches 248 degrees.
  2. Whip the yolks, slowly add the sugar mixture, whipping to the ribbon stage where it’s very thick and yellow.
  3. Mix the water #2 with the gelatin in a bowl, let bloom then melt it (short ten second bursts in the microwave) and add the coffees.
  4. Whip the cream to soft peaks.
  5. Add the gelatin mixture to the egg mixture. Fold in the mascarpone and softly whipped cream.

Ganache Recipe

Makes 4 quarts

INGREDIENTS

48 oz heavy cream
12 oz unsalted butter
48 oz chocolate chips

INSTRUCTIONS

  1. Bring the cream and butter to a boil in a saucepan.
  2. Place the chocolate in a heatproof boil and pour the cream and butter mixture over it.
  3. Let sit for a few minutes and then blend with a stick blender.

Chocolate Sauce Recipe

Makes 2 quarts

INGREDIENTS

3 cups water
24 oz granulated sugar
16 oz dark chocolate
12 oz cocoa powder, sifted
12 oz glucose

INSTRUCTIONS

  1. Combine all of the ingredients in a saucepan, bring to a simmer, whisking often.
  2. Strain and store in a container with plastic wrap placed directly on the surface of the sauce.

Gold Mirror Glaze Recipe

INGREDIENTS

1 ½ oz gelatine powder
8 ½ oz water #1
14 oz condensed milk
21 oz white chocolate, couverture
10 ½ oz water #2
21 oz granulated sugar
21 oz glucose
Golden yellow coloring gel, to taste

INSTRUCTIONS

  1. Place the gelatine in water and allow to bloom. Put the bloomed gelatine in a separate bowl with the condensed milk and the chocolate.
  2. In a saucepan, cook water #2, sugar, and glucose until the mixture reaches 220 degrees, then pour over the gelatine, condensed milk and chocolate mixture. Add the coloring gel. Mix well and store in the refrigerator overnight.
  3. The next day, when ready to use, heat to 105 degrees and use at 85-95 degrees.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

A footer photo with a black background and subscribe info and button

Subscribe to TABLE Magazine‘s print edition.

Sugar Plum Trio Clafouti & Trio Mousse Parfait

0
Two plates each with a trio of clafouti decorated with red and green garnish, and sitting near a cup of tea

Sugar Plum Trio Clafouti are tarts made from a sable dough, then filled with one of three different flavored custards and topped with one of three different fruit compotes. Don’t forget to make the tarts the day before serving. The Trio Clafouti can be served with the Trio Mousse Parfait — an elegant, layered parfait — for a showstopping dessert combination. The parfait features three different mousses which would make enough for 48 or 50 glasses. Too much? The mousses freeze beautifully! 

And to make your holiday creations especially glamorous, we’ve added a list of optional garnishes.

Sugar Plum Trio Clafouti 

INGREDIENTS*

Baked sable tarts with the clafouti fillings
Cherry, fig & plum compotes
Vanilla whipped cream
Plum vanilla sauce
White chocolate cremeux

Optional garnishes:
White chocolate curls
Glazed fresh sliced plums
Brûléed fresh figs
Fresh Bing cherries

*Recipes found below

INSTRUCTIONS

  1. Once the sable crust tarts are fully baked and completely chilled, sprinkle them with granulated sugar on top, and use a blow torch to caramelize the sugar.
  2. Place the trio clafouti onto plates, garnish with a quenelle of whipped cream, the plum vanilla sauce, white chocolate cremeux. 
  3. To garnish you can add white chocolate curls, glazed fresh sliced plums, brûléed fresh figs, and fresh Bing cherries.

Male and female ballet dance partners in costume, posing for a picture
Pittsburgh Ballet principals Hannah Carter, and Lucius Kirst bring magic to the roles of Sugar Plum Fairy and Cavalier.

Sweet Lovliness: The delicate chimes of the “Dance of the Sugar Plum Fairy” epitomize the magic of the glinting lights and glistening frosts of the winter season. When the Sugar Plum Fairy and her Cavalier dance their elegant duet, the noise of the world disappears entirely and the audience is wholly transported to the Land of Enchantment. Pittsburgh Ballet Theatre principals Hannah Carter and Lucius Kirst certainly transported us! The parfait created by the team at Nemacolin captures some of their lofty, elevated elegance with its combination of three delicious sugared-fruit mousses.

Trio Clafoutis Recipe

INGREDIENTS

1 ¼ cups whole milk
2/3 cups sugar
3 eggs
1 tbsp vanilla extract
Pinch salt
1 cup all-purpose flour
1 tsp bitter almond extract
2 tsp honey
2 tsp citrus zest (a blend of orange and lemon zest)

INSTRUCTIONS

  1. Place the milk, sugar, eggs, vanilla, salt, and flour in a blender. Blend at top speed until smooth and frothy. 
  2. Divide the batter equally into three mixing bowls. Into one bowl add the bitter almond extract. Into the second, add the honey and into the third, the citrus zest. 
  3. Refrigerate the batters until read to bake the tarts.

Vanilla Sable Recipe

Makes 15-3” fluted tarts

INGREDIENTS

28 oz cold unsalted butter, small dice
42 ounces all-purpose flour
18 ounces powdered sugar
9 ounces egg yolks

INSTRUCTIONS

  1. Preheat oven to 350 degrees.
  2. Combine butter with the flour and sugar until pea-sized, then add the eggs. Mix until just combined.
  3. Roll out to ¼ inch thick cut into squares large enough for the 3” tart shells.
  4. Line the tart shells, place on a baking sheet and fill them with the three different clafoutis batters, leaving room to garnish each tart with a single flavor of compote.
  5. Place in the oven and back for 4 minutes, rotate and cook for another 4 minutes.
  6. Remove from the oven and allow to cool.

Fruit Compotes Recipe

INGREDIENTS

Cherry Compote

1 cup sugar
4 cups fresh or frozen Bing cherries, pits removed
½ cup water #1
1 cinnamon stick
3 tbsp corn starch
3 tbsp water #2

Fig Compote

1 cup
¼ cup water #1
3 cinnamon sticks
3 tbsp corn starch
3 tbsp cold water #2

Plum Compote

1 cup sugar
4 cups plums, have and pitted
½ cup water #1
1 cinnamon stick
1 orange zested
3 tbsp corn starch
3 tbsp cold water #2

INSTRUCTIONS

To make each compote:

  1. Combine sugar, water #1, and the fruit. Cook until soft but not mushy.
  2. Make a slurry with the corn starch and water #2. Add to the fruit mixture and cook until it bubbles, stirring constantly.
  3. Remove from the heat, cool, and refrigerate until ready to use.

Vanilla Whipped Cream Recipe

INGREDIENTS

1 quart heavy cream
½ cup granulated sugar
1 tsp vanilla bean past

INSTRUCTIONS

  1. Whip the heavy cream, sugar, and vanilla together to form medium peaks.
  2. Refrigerate until ready to plate the dessert.

Plum Vanilla Sauce Recipe

INGREDIENTS

1 quart fresh plums, halved and pit removed
1 cup water
1 cup sugar
1 ½ oz pectin
3 cinnamon sticks
1 vanilla pod

INSTRUCTIONS

  1. Combine the plums and water. Add the cinnamon sticks and vanilla and bring to a simmer.
  2. Mix the sugar and pectin together, add to the plum mixture, and bring to a boil.
  3. Remove from the heat, discard the cinnamon sticks and vanilla pod. Blend to a smooth puree and strain through a fine mesh strainer. Refrigerate until ready to use.

White Chocolate Cremeux Recipe

INGREDIENTS

8 ½ oz heavy cream
9 oz whole milk
½ vanilla bean pod or 1 tsp vanilla extract
5 egg yolks
1 oz granulated sugar
2 gelatine sheets
8 oz white chocolate, couverture

INSTRUCTIONS

  1. Place the gelatine in water and allow to bloom.
  2. Bring cream, milk and scraped vanilla bean pod to a boil.
  3. Beat together the yolks and sugar. Temper into the egg mixture. Return to the heat and gently bring to a simmer.
  4. Strain into a bowl, add the bloomed gelatine and chocolate. Blend well.
  5. Place plastic wrap on top of the cremeux so a skin doesn’t form and refrigerate overnight.

Note: If using a vanilla bean pod, boil it with the cream and milk. If using vanilla extract, add it to the bloomed gelatine and chocolate and blend.

Three identicle champagne flutes filled with mousse and crunchy layers in hues of light purple and vanilla with whipped topping, cherry and a fancy fan garnish on top.

Trio Mousse Parfait Recipe

INGREDIENTS*

Cherry mousse
Orange mousse
Strawberry mousse

*Recipes found below

Optional garnishes:
Croquants
Puffed rice
Cake crumbs
Chocolate shavings and decorations
Fresh Berries
Whipped cream
Fresh cherries

INSTRUCTIONS

  1. Assemble the parfaits with alternating layers of the three mousses and any crunchy ingredient that you want to add in such as croquants, puffed rice, chocolate shavings or fresh berries.
  2. Whipped cream, chocolate decorations and a final cherry can be added to the top.

Mousse Trio Recipe

INGREDIENTS

Cherry Mousse

74 oz whipping cream
1 oz gelatine sheets, silver
25 oz cherry puree
25.5 oz granulated sugar
25 oz egg yolks
20 oz unsalted butter

Orange Mousse

74 oz whipping cream
1 oz gelatine sheets, silver
25 oz orange puree
25.5 oz granulated sugar
25 oz egg yolks
20 oz unsalted butter

Strawberry Mousse

74 oz whipping cream
1 oz gelatine sheets, silver
25 oz strawberry puree
25.5 oz granulated sugar
25 oz egg yolks
20 oz unsalted butter, room temperature

INSTRUCTIONS

To make each of the fruit purees:

  1. Whip the cream to medium peaks and set aside.
  2. Bloom the gelatine in water, then heat in a microwave at :10 second intervals until it is melted.
  3. Boil the puree and sugar, temper in the yolks and continue to cook at a low simmer until it forms a thick anglaise.
  4. Whip the anglaise until it reaches the ribbon stage.
  5. Cut the butter into small pieces and fold it in.
  6. Fold in the whipped cream.

Recipes by Nemacolin Executive Pastry Sous Chef Isaac Ortiz Montalvo and Pastry Sous Chef Mary Mae Co Laskody / Story by Keith Recker / Portrait Photography by Jeff Swensen / Food Photography by Scott Goldsmith

A footer photo with a black background and subscribe info and button

 

Subscribe to TABLE Magazine‘s print edition.