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Winter Spice Cake

By
Samuel
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Winter Spice Cake by Nate Batemen and Julia Lombardi, Altius. The judges noted its beautiful icing and decoration!

This Winter Spice Cake by Chef Nate Bateman and Julia Lombardi of Altius captures the warmth and aroma of the season in every bite. Rich gingerbread layers meet tart cranberry compote and silky rosemary mascarpone ganache for a comforting, elegant dessert. Perfect for the holidays, it combines cozy spice, bright citrus, and herbal notes in every slice.

A man and a women standing together while the woman displays her white iced cake for the camera.

Chef Bateman and Lombardi made their Winter Spice Cake as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs go head-to-head in a battle for the most decadent dessert.

Winter Spice Cake by Nate Batemen and Julia Lombardi, Altius.
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Winter Spice Cake by Nate Batemen and Julia Lombardi, Altius. The judges noted its beautiful icing and decoration!

Winter Spice Cake

  • Author: Julia Lombardi and Nate Bateman
Print Recipe

Description

Rich gingerbread layers meet tart cranberry compote and silky rosemary mascarpone ganache.

Ingredients

Scale

For the gingerbread cake:

  • 1 ¾ cups (248 g) all-purpose flour
  • ¼ cup (21 g) cocoa powder
  • 2 tbsp ground ginger
  • 1 ½ tsp baking powder
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp cardamom
  • ½ tsp clove
  • ¾ tsp salt
  • ½ tsp ground white pepper
  • 1 cup brewed coffee
  • ¾ cup molasses
  • ½ tsp baking soda
  • 1 ½ cups (298 grams) sugar
  • ¾ cup vegetable oil
  • 3 large eggs
  • 2 tbsp finely grated fresh ginger

For the cranberry compote:

  • 5 tbsp (80 g) orange juice
  • ½ cup (80 g) sugar
  • Splash of Grand Marnier
  • Zest of 1 orange
  • 1 stick cinnamon
  • 1 star anise
  • 4 cups (400 g) frozen cranberries
  • 2 tbsp (30 g) glucose powder
  • 2 tsp (5 g) pectin NH
  • ¾ tsp (4 g) citric acid
  • 2 ½ tsp (8 g) cornstarch

For the rosemary mascarpone ganache:

  • 11 g powdered gelatin
  • 65 g cold water
  • 2 cups heavy cream
  • 1 vanilla bean (split and scraped)
  • 5 sprigs fresh rosemary
  • Zest of 1 orange
  • 300 g white chocolate
  • 2 cups heavy cream (cold)
  • 300 g mascarpone
  • 25 g Grand Marnier

Instructions

For the gingerbread cake:

  1. Grease, flour, and parchment line a half sheet tray and heat oven to 350 degrees.
  2. Sift together flour, salt, baking powder, and spices in a large bowl.  In a second large bowl, whisk coffee, molasses, and baking soda together.
  3. Add sugar, oil, eggs, and fresh ginger to coffee mixture and whisk until smooth.
  4. Combine wet and dry mixes together until smooth. 
  5. Bake until a toothpick inserted to the center comes out clean. 

For the cranberry compote:

  1. In a saucepan heat orange juice, zest, sugar, and Grand Marnier.  Bring to a boil and cook until syrupy. 
  2. Add frozen cranberries, cinnamon, and star anise.  Combine glucose, pectin, and citric acid in a separate bowl.
  3. When the cranberries start to release their juices and the mixture is warm, add the glucose mixture.  Heat to 215 degrees then stir in the starch mixed with 30 grams of water. 
  4. Boil for 1 minute, then cool rapidly.

For the rosemary mascarpone ganache:

  1. Heat cream, vanilla, rosemary, and orange zest to a bare simmer.  Remove from heat, cover and infuse for at least 30 minutes. 
  2. Hydrate gelatin in cold water. 
  3. Once cream is infused, bring back to a bare simmer, and strain over white chocolate and hydrated gelatin.  Immersion blend.  Add cold cream, mascarpone, and Grand Marnier and immersion blend again until smooth. 
  4. Chill overnight with cling film covering, making contact with surface of ganache.
  5. The next day in the bowl of a KitchenAid with a whisk attachment, whip on medium speed until stiff peaks form.  

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Julia Lombardi and Nate Bateman
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Holiday Pavlova

By
Samuel
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0
Holiday Pavlova by Karen Unger, CCAC and Allegheny Country Club - JUDGES' & PEOPLE'S CHOICE 1ST PLACE

The winner of TABLE’s Annual Holiday Bake Off, according to both judges and guests, was Karen Unger, who works at Allegheny Country Club. Inspired by her workplace, she created a Holiday Pavlova featuring matcha pavlova, vanilla bean mascarpone, lemon curd, pomegranate seeds, and candied pistachio and lemon peels. It took her six tries to perfect the recipe, yet Unger says baking is all about learning and persistence.

Unger made her Holiday Pavlova as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs went head-to-head in a battle for the most decadent dessert.

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Holiday Pavlova by Karen Unger, CCAC and Allegheny Country Club - JUDGES' & PEOPLE'S CHOICE 1ST PLACE

Holiday Pavlova

  • Author: Karen Unger
Print Recipe

Description

Matcha pavlova, vanilla bean mascarpone, lemon curd, pomegranate seeds, candied pistachio, and lemon peels. 

Ingredients

Scale

For the matcha pavlova:

  • 8 large egg whites, room temperature
  • 2 1/4 cups granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp vanilla
  • 1 1/2 tbsp matcha powder
  • 3 tbsp cornstarch

For the vanilla bean mascarpone:

  • 2 cups heavy whipping cream
  • 1 cup mascarpone
  • 5 sheets gelatin
  • 1/2 cup granulated sugar
  • 1 vanilla pod

Instructions

For the matcha pavlova:

  1. Preheat oven to 400 degrees.
  2. In a large bowl, beat the egg whites with a hand mixer on high, until the egg whites hold stiff peaks. Continue to beat the egg whites while slowly adding the sugar, a bit at a time, until the sugar is fully dissolved.
  3. Mix in the lemon juice and vanilla extract. Once it is well-combined, sprinkle in the cornstarch and matcha and continue to beat until the mixture is glossy, about 5 more minutes.
  4. Spoon the meringue mixture onto a parchment paper lined baking sheet. Reduce the oven temperature to 200 degrees. Immediately transfer the pavlova to the oven.
  5. Bake the pavlova for 1 hour and 30 minutes. Turn off the oven and allow the pavlova to cool completely inside of the oven, letting it sit for at least 2 hours.
  6. Store the pavlova in an airtight container until ready to decorate and serve. Try not to decorate more than a couple of hours in advance or the pavlova will soften.

For the vanilla bean mascarpone:

  1. In a bowl of cold water, rehydrate gelatin sheets for 10 minutes.
  2. Spread the vanilla pod with a knife, split it lengthways and scrape out the seeds. Add the vanilla beans to the mascarpone.
  3. In a saucepan, heat the mascarpone and sugar until smooth and creamy. Add the gelatine and stir to dissolve. Remove the mascarpone mixture from the heat.
  4. In a large bowl, whip the cream until stiff. Once the desired texture has been achieved, gently fold the whipped cream into the mascarpone using a blender.
  5. When the mixture is smooth, leave to rest in the fridge for at least 3 hours.
  6. Once the cream has cooled and set, stir it vigorously until it falls slightly: this will make it easier to use for piping onto pavlova.
  7. Use a piping bag to pipe the cream onto the pavlova.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Karen Unger
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Holly Jolly Opera Torte

By
Samuel
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0
Holly Jolly Opera Torte by Andrea Carros-Schrenk, certified executive pastry chef and teacher at CCAC. - JUDGES' & PEOPLE'S CHOICE 2ND PLACE

Andrea Carros-Schrenk, certified executive pastry chef and CCAC instructor, made a Holly Jolly Opera Torte. A classic Opera Torte features a wonderful balance of chocolate and coffee. But a multitude of variations abound, including this holiday inspired version that switches out coffee for pistachio, raspberry, and spiced orange. Although there are several components, each can be made ahead of time for efficient assembly. The completed product freezes well and defrosts easily, finish with the suggested décor or create your own personalized holiday look!

A women in a green button down shirt holding a festive opera torte, layered in pink and green with chocolate on top, on a white plate decorated with raspberries, curls of chocolate, green leaves and gold leaf.

Carros-Schrenk made her Holly Jolly Opera Torte as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs went head-to-head in a battle for the most decadent.

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Holly Jolly Opera Torte by Andrea Carros-Schrenk, certified executive pastry chef and teacher at CCAC. - JUDGES' & PEOPLE'S CHOICE 2ND PLACE

Holly Jolly Opera Torte

  • Author: Andrea Carros-Schrenk
Print Recipe

Description

This holiday inspired version switches out coffee for pistachio, raspberry, and spiced orange. 

Ingredients

Scale

For the spiced joconde sponge:

  • 3.5 oz/99 g almond flour
  • 3 oz/85 g powdered sugar
  • 1 oz/28 g cake flour
  • 1 tsp/1 g ground cinnamon
  • 1 tsp/1 g ground ginger
  • 1 pinch allspice
  • 1½ tsp/4 g grated orange rind
  • .50 oz/7 g vanilla
  • 5 oz/142 g eggs
  • 4 oz/113 g egg whites (at room temperature)
  • .5 oz/7 g sugar
  • 1.5 oz/43 g unsalted butter, melted

For the orange syrup:

  • 5 oz/142 g water
  • 5 oz/142 g sugar
  • 1 oz/ 28 g orange juice concentrate
  • ½ vanilla bean (split lengthwise)
  • 2 star anise
  • 1 cinnamon stick

For the pistachio french buttercream:

  • 4 oz/ 113 g egg yolk (pasteurized preferred)
  • 1 oz/28 g sugar
  • 7 oz/199 g sugar
  • 1 oz/28 g corn syrup
  • 2 oz/56 g water
  • 18 oz/510 g unsalted butter (room temperature)
  • .50 oz vanilla
  • .50 oz/142 g pistachio paste (available online or at baking supply stores)

For the raspberry ganache: 

  • 4 oz/113 g heavy cream
  • 6 oz/170 g Ruby chocolate (coins or shaved, available online; can substitute with white chocolate but flavor changes )
  • 1 oz/28 g unsalted butter (room temperature)
  • 1 oz/28 g raspberry concentrate (available online)

For the dark chocolate and oil mixture:

  • 2 oz/56 g semisweet or bittersweet chocolate (coins or shaved)
  • .50 oz/14 g vegetable oil

For the dark chocolate and butter glaze:

  • 6 oz/170 g semisweet or bittersweet chocolate (coins or shaved)
  • 3 oz/8 g unsalted butter (room temperature)
  • 1.5 oz/43 g corn syrup

For the marzipan:

  • 2 oz/56 g almond paste
  • .50 oz/8 g corn syrup
  • 1.5 oz/43 g powdered sugar (sifted)

Instructions

For the spiced joconde sponge:

  1. Combine sifted almond flour, powdered sugar cake flour, spices, and eggs-whip until light and airy approximately 5 minutes.
  2. Separately whip whites to a soft peak-slowly rain sugar over whites and continue to whip to just firm peak-gently fold into spiced base. When meringue is almost incorporated, fold in melted butter, making sure to thoroughly blend throughout batter.
  3. Spread joconde sponge evenly over a Silpat lined ½ sheet tray.
  4. Bake at 400 degrees until till golden brown and just firm to the touch-time will vary based on oven used, normally no more than 10 minutes, cool completely. Carefully remove from Silpat and cut into three EVEN portions (approx. 5.5 inches x11.5 inches). Note: Freezes well, can freeze for easy removal from Silpat.
  5. This makes a thin joconde layer-if a slightly thicker layer is desired convert ingredients by 1.5x.

For the orange syrup:

  1. Combine all ingredients in a stainless pot, bring to a boil.
  2. Allow to cool, store in refrigerator until use.

For the pistachio french buttercream:

  1. In a mixer with whip attachment-whip egg yolks and sugar on high speed for 5 minutes to create a ribbon.
  2. Begin the syrup by combining sugar, corn syrup and water in a stainless-steel pot, brush down sides of pot with a wet brush before heating (to dissolve any sugar crystals on side of pot). Bring to a boil, continue to cook until registers 240 Fº, turn off heat.
  3. With the mixer on low speed-carefully pour syrup into (ribbon) yolk base in a steady stream-between the whip and side of the bowl-turn speed to high and whip till cooled (room temperature).
  4. With the mixer on low speed add butter to the cooled base, turn mixture up to medium speed-continue to whip until a smooth buttercream is achieved. Add vanilla and pistachio paste, mix to thoroughly incorporate.

For the raspberry ganache: 

  1. Bring heavy cream to a boil in stainless steel pot. Turn off heat, pour over ruby chocolate in a bowl, allow to set 5 minutes.
  2. Pulse with immersion blender or stir gently with wire whip.
  3. Add softened butter and raspberry concentrate, blend to incorporate.
  4. Refrigerate until use, with plastic wrap touching top of ganache, can be frozen.

For the dark chocolate and oil mixture:

  1. Melt chocolate either in a dry bowl over a water bath or in microwave.
  2. Add oil, blend to smooth.
  3. Does not require refrigeration, store at room temperature. Can be reheated.

For the dark chocolate and butter glaze:

  1. Melt chocolate either in a dry bowl over a water bath or in microwave.
  2. Add butter and corn syrup. Stir to incorporate. Should be easily pourable/spreadable consistency when used.
  3. Store in refrigerator.

For the marzipan:

  1. Combine almond paste and corn syrup thoroughly.
  2. Add powdered sugar until a smooth pliable consistency is achieved, may need more than amount in formula as almond paste texture varies by brand.
  3. Add desired color(s).
  4. Store in an airtight container at room temperature.

To assemble:

  1. Place a half sheet of parchment on work table-place one of the pre-cut joconde sponge layers on parchment.
  2. Thoroughly coat first joconde layer with warm chocolate/oil mixture-flip over onto parchment paper and brush other side of joconde with orange syrup. Pipe or spread an even layer of pistachio buttercream-approximately same thickness as the joconde layer.
  3. Place second joconde sponge on top of buttercream layer and brush with orange syrup, if buttercream seems soft refrigerate to firm before next step.
  4. Pipe or spread an even layer of the raspberry ruby chocolate ganache over soaked joconde layer-approximately same thickness as the joconde and buttercream layers. If ganache is a bit firm allow to soften to room temperature or loosen with a spatula.
  5. Place third joconde layer on top and brush with orange syrup. Apply an even layer of pistachio buttercream, approximately same thickness of previous layers.
  6. Place in refrigerator to set (may freeze at this point). When firm, place a clean piece of parchment paper on top of buttercream and flip assembled cake over using a sheet tray on top.
  7. Peel off the parchment paper from chocolate coated bottom and replace with a new piece of parchment paper. Flip back over and smooth pistachio buttercream top if necessary.
  8. Place cold assembled cake on a wire rack over a sheet tray.
  9. Pour the dark chocolate/butter glaze (should be a fluid consistency) over top of firm buttercream. Quickly spread with an offset palette knife to coat and achieve a smooth even finish. Place in refrigerator to set.
  10. Once the chocolate/butter glaze is set, using a warm knife, square off sides of cake, cleaning knife after each cut. Slip off parchment paper and place on same size cake board or desired serving platter.
  11. Complete with a festive garnish of marzipan holly and fresh raspberries. Optional: additional chocolate décor garnish.

Notes

After use vanilla bean for the orange syrup, it may be rinsed, dried and reused for vanilla sugar.

Over whipping the french buttercream will eventually melt the buttercream. Completed buttercream may be stored in either the refrigerator or freezer-allow to temper to room temperature before rewhipping.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Andrea Carros-Schrenk
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Pistachio Tart

By
Samuel
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0
Caitlyn Lowrey, made Pistachio Tarts

CCAC’s Culinary Arts Program‘s Caitlyn Lowrey crafts a Pistachio Tart that blends classic technique with festive flavor. A buttery, golden crust holds smooth pistachio pastry cream made with vanilla, sweet pistachio spread, and rich egg yolks. Finished with whipped cream and delicate garnishes, this elegant dessert tastes like a snow-dusted holiday treat.

Lowrey made her Holly Jolly Opera Torte as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs went head-to-head in a battle for the most decadent.

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A close up shot of 3 pistachio tart desserts displayed on a glass cake plate with a green background.

Pistachio Tart

  • Author: Caitlyn Lowrey
Print Recipe

Description

A crumbly crust and smooth pistachio pastry cream.

Ingredients

Scale

For the pistachio pastry cream:

  • 2 cups whole milk
  • 1 egg (whole)
  • 3 egg yolks
  • 5 oz sugar
  • 1.5 oz cornstarch
  • 2 oz butter cubed
  • 1 tsp vanilla extract
  • 8 oz pistachio sweet cream

For the tart dough:

  • 12 oz all-purpose flour
  • 4 oz sugar
  • 1 tsp baking powder
  • 3 oz cold salted butter
  • 1 egg
  • 1 egg yolk
  • ½ oz water

Instructions

For the pistachio pastry cream:

  1. Combine whole milk and 2 ounces of sugar in a pot.
  2. In a bowl, whisk together whole eggs, egg yolks, sifted corn starch, and remaining sugar.
  3. Put butter and vanilla in small cup to the side.
    Take pot and cook over medium heat, stirring frequently, just until it barely begins to boil. Remove the pan from the heat.
  4. Carefully temper 6-8 oz of milk into egg mixture, then turn the remaining milk back on medium-high heat. Once it begins to boil, quickly whisk egg mixture into milk.
  5. Cook, stirring constantly, until the cream is thick. As soon as thickens to the consistency of pudding, remove from the heat and let cool until 140 degrees.
  6. Add butter and vanilla, and mix until it becomes a smooth, even consistency.
  7. Then blend in pistachio cream until no longer streaky. Let cool completely.

For the tart dough:

  1. Combine flour, sugar, and baking powder in a bowl.
  2. Add butter and blend until smooth, either by hand or in food processor.
  3. Add egg, egg yolk, and water. Mix until it forms a smooth ball.
  4. Form into tart pans and bake at 350 degrees until golden brown.  Approximately 20 minutes.
  5. Let cool and unmold.

To assemble:

  1. Loosen pistachio pastry cream in a mixer, then put into cooled tarts, fill but leave a small space up top. (Around ½ cm.)
  2. Fold in ½ cup of pastry cream into 2 cups of a basic whipped cream, use to decorate top of tart.
  3. Add other decorative toppings if you’d like.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Caitlyn Lowrey
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Vegan Brownies

By
Samuel
-
0
A women dressing in black showing the camera a large vegan brownie decorated with peppermint candies on a glass cake pedestal.

Lene Pietrusza from CCAC’s Culinary Arts Program’s Vegan Brownies deliver rich, chocolatey flavor without dairy or eggs. Flaxseed, aquafaba, and coffee create a fudgy texture, while peppermint adds a festive touch. Topped with fluffy icing, chocolate bark, and crushed candy canes, these brownies make a cheerful plant-based holiday dessert.

Pietrusza made her Vegan Brownies as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs went head-to-head in a battle for the most decadent dessert.

Left: German Christmas Market in a Cake by Nelly Anderko, culinary student at CCAC; Right: Vegan Brownies with Peppermint Icing by Lene Pietrusza, also a CCAC culinary student
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A women dressing in black showing the camera a large vegan brownie decorated with peppermint candies on a glass cake pedestal.

Vegan Brownies

  • Author: Lene Pietrusza
Print Recipe

Description

Topped with fluffy icing, chocolate bark, and crushed candy canes, these brownies make a cheerful plant-based holiday dessert.

Ingredients

Scale

For the brownies:

  • 2 tbsp ground flaxseed mixed with 1/2 cup coffee 
  • 150 g granulated sugar
  • 100 g brown sugar
  • 80 ml aquafaba 
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract 
  • 1/4 tsp salt
  • 1/2 cup vegan butter
  • 6 oz vegan semi-sweet chocolate chips
  • 50 g Dutch-processed cocoa powder
  • 400 g pastry flour 
  • 200 g bread flour (you can also just use 600 g all-purpose flour) 
  • 1/2 cup of chocolate chips or chopped chocolate bar 

For the icing:

  • 1 cup room temperature vegan butter 
  • 3/4 cup cocoa powder
  • 3 1/2 cups powdered sugar
  • 2 tsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • 3 tbsp unsweetened soy milk

For the bark:

  • 1 bag vegan white chocolate chips 
  • 1 bag dark chocolate chips 
  • Candy canes 

Instructions

For the brownies:

  1. Whisk hot coffee and flaxseed together, set aside to cool and thicken.
  2. Dissolve sugars in the aquafaba with the extracts, salt and flax mixture.
  3. Melt the vegan butter and then add the chocolate chips and cocoa powder, mix until the chips are completely melted.
  4. Add the chocolate mixture to the aquafaba mixture and then whisk in the flour. Fold in the chocolate chips and any additional toppings.
  5. Bake at 350 degrees for 20-30 minutes, or until the sides are set.

For the icing:

  1. Whip ingredients together until light and fluffy.

For the bark:

  1. Melt dark chocolate, spread onto a piece of parchment paper.
  2. Freeze until firm, repeat with white chocolate, but before freezing; add crushed candy canes.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Lene Pietrusza
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

The Best Food Memoir Books of 2025

By
Kylie Thomas
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0
A collage of 8 food memoir book covers.

In a world where division is rife, memoir is a potent reminder that what unites us can be more powerful than what sets us apart. Separated by cultures, life experiences, and homelands, my top picks for 2025 show us what it means to be human as well as how the best in us is often revealed in the most challenging times. 

Exploring the Best Food Memoir Books of 2025

A book cover in beige with a watercolor blue flower on it.

Strong Roots: A Memoir of Food, Family, and Ukraine by Olia Hercules 

Hands down my favorite memoir this year is by the food writer Olia Hercules. Born and raised in Ukraine, this is Hercules’ story of the war that has ripped her homeland apart, her response through the co-founding of activist group #CookForUkraine, as well as tales of the spirited and tenacious women in her family, including her grandmother’s deportation to Siberia under Stalin. This story that is both painful as well as hopeful, as Hercules’ shares with readers the indomitable spirit of the Ukrainian people. Published by Alfred A. Knopf.

A pink cover with an illustration of an unpeeled orange peel.

Foreign Fruit: A Personal History of the Orange by Katie Goh 

Edinburgh-based writer and editor Katie Goh uses the history of the orange as a starting point for her own exploration of self and family. Goh – of Chinese and white parentage – grew up in the north of Ireland which was 99 percent white. “Within that 1 percent, there were so few Asian people that if the census were to round its decimal points, we would have made up 0 percent of the population.” As Goh traces the history of the orange, she then discovers a journey that mirrors her own. Published by Tin House.

An illustration of a green table setting and dog on a pink background.

Cold Kitchen: A Year of Culinary Journeys by Caroline Eden 

Armchair travel at its best, as Caroline Eden takes us with her on journeys throughout Eastern Europe and Central Asia. Back home in Scotland, cooking is a way to tease out the memories of those travels, like the Dark Beer and Rye Bread Pudding she savored in Riga. “Memories become less fragmented and more whole, and the sounds of the city even become audible: cars on cobbled lanes, clattering bistros, trolleybuses zapping past misty parks; couples chattering in Latvian, English and Russian as the curtain rises at the opera. As I make and eat this pudding, I find myself once again part of the city.” Published by Bloomsbury. 

An illustration of an egg cut in half on a dark blue background.

How to Share an Egg: A True Story of Hunger, Love, and Plenty by Bonny Reichert 

A bowl of borscht sets Bonny Reichert on a journey to understand her father, who was imprisoned in Auschwitz-Birkenau during World War II. Reichert explores dueling themes of scarcity and plenty as she explores not only her father’s history but also her own. Published by Ballantine Books.

A book cover with an illustration of a city on it.

Cellar Rat: My Life in the Restaurant Underbelly by Hannah Selinger 

Hannah Selinger cut her teeth working first as a server and then a sommelier at some of New York City’s top restaurants. But beneath the rarified world of fine dining, lies something much darker which Selinger shares with brutal honesty. A name-names, tell-all memoir that is at time shocking and always page-turningly-compelling. Published by Little Brown.

A woman's face breaking into pieces on a yellow background.

The Evin Prison Bakers’ Club by Sepideh Gholian 

The Evin Prison is one of the most notorious prisons in Iran where they torture, beat, and humiliate women routinely. Human rights campaigner Sepideh Gholian tells her story as a prisoner, as well as the stories of others through the dishes they secretly manage to bake. Each of the 16 recipes is dedicated to one of the women – swiss roll for Mahboubeh Rezaei or saffron cookies for Zahra Zehtabchi – and tells the tales of resilient women who remain defiant. Published by One World.

A yellow book cover with blue words and illustrations of fish and other ingredients.

Slow Noodles by Chantha Nguon 

Chantha Nguon and her family lost everything – their home and livelihood – when dictator Pol Pot came to power in the 1960s. Forced to live in exile first in Saigon and then a refugee camp in Thailand, Nguon’s is a story of survival and the power of food to connect us to who we are and where we come from. Published by Algonquin Books. 

A man in black and white in a fashion jacket.

I Regret Almost Everything by Keith McNally 

Keith McNally – the mastermind behind such iconic New York restaurants as Odeon, Nell’s, and Balthazar– isn’t always easy to like but his tenacity, vision, and energy are. After he suffers a stroke, he refuses to stop. Recounting the opening night of the restaurant Pastis he says, “For once I wasn’t embarrassed by the way I looked or spoke. That night, for the first time since my stroke, I saw myself not as others saw me, but as I saw myself. I was still the same person inside, and despite my banged-up body and marred speech, I could still build restaurants.” Published by Simon & Schuster. 

Story by Julia Platt Leonard

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German Christmas Market in a Cake

By
Samuel
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0
A cake with white icing decorated with orange slices and cranberry displayed on a glass cake plate on a table with a green table cloth.

Recent graduate of CCAC’s Culinary Arts Program Nelly Anderko’s German Christmas Market in a Cake captures the spirit of the holidays in every layer. A buttery speculoos biscuit base supports airy Viennese sponge cakes infused with warm spice. Between each layer, bright orange mascarpone cream and tart mulled wine jelly create a balance of richness and festive flavor. Finished with orange marmalade and Christmas-inspired decorations, this cake evokes the aromas and joy of a traditional European holiday market.

German Christmas market themed cake decorated with festive holiday details

Anderko made her Spiced Orange Cranberry Bars as a part of our second annual TABLE Magazine Holiday Bake Off where five professionals and five student pastry chefs go head-to-head in a battle for the most decadent.

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A cake with white icing decorated with orange slices and cranberry displayed on a glass cake plate on a table with a green table cloth.

German Christmas Market in a Cake

  • Author: Nelly Anderko
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Description

This cake builds on a base of speculoos biscuits, topped with Viennese speculoos sponge cakes layered with orange mascarpone, cream cheese cream, and mulled wine jelly. Decorate with Christmas-theme decorations.

Ingredients

Scale

FOR THE SPECULOOS BASE:

  • 200 g  speculoos biscuits
  • 50–70 g unsalted butter, melted

FOR THE VIENNESE SPONGE CAKE: (2X)

  • 12 eggs
  • 400 g sugar
  • Pinch salt
  • 1 tsp vanilla extract
  • 150 g all-purpose flour
  • 150 g cornstarch
  • 50 g speculoos biscuits, finely ground
  • 150 g unsalted butter, melted

FOR THE ORANGE MASCARPONE CREAM-CHEESE CREAM:

  • 250 g cream cheese
  • 250 g mascarpone
  • 700 g heavy cream
  • 60 g powdered sugar
  • Orange marmalade to taste

FOR THE ORANGE MARMALADE:

  • 4 navel oranges, organic
  • 4 cups sugar
  • 3 cinnamon sticks

FOR THE MULLED WINE JELLY:

  • 500 ml mulled wine
  • 7.5 g agar agar

Instructions

FOR THE SPECULOOS BASE:

  1. Preheat oven to 350 degrees
  2. In food processor, finely grind the biscuits, mix with melted butter.
  3. Press the mixture onto a springform pan into an even layer.
  4. Bake the crust at 350 degrees for 8-10 minutes.

FOR THE VIENNESE SPONGE CAKE: (2X)

  1. Preheat oven to 350 degrees
  2. Set up a water bath.
  3. Combine flour & cornstarch and whisk until combined, sift 2 times.
  4. Combine the eggs and sugar, whisk until smooth. Set over water bath and whisk constantly, heat up mixture until temperature reaches 113 degrees.
  5. Remove from water bath, with a whisk attachment, whisk the mixture until light, airy, and room temperature, 10-15 minutes.
  6. Add flour-cornstarch mixture, speculoos crumbs, fold in gently, add melted butter a little at a time, making sure not to overmix the batter.
  7. Pour batter in an ungreased 10-inch cake pan. Bake at 350 degrees for 15 minutes, reduce temperature to 325 degrees and bake for a further 25-30 minutes. Let sponges cool.

FOR THE ORANGE MASCARPONE CREAM-CHEESE CREAM:

  1. With a paddle attachment, beat cream cheese until smooth, add mascarpone and powdered sugar to combine. Change attachment to whisk, slowly add heavy cream and whisk until firm. Don’t overmix. Add orange marmalade to taste, cream cheese should taste of orange.

FOR THE ORANGE MARMALADE:

  1. Use a vegetable peeler to remove a thin layer of the orange rind from the oranges.
  2. Fill a medium saucepan with 2 cups of water and bring it to a boil over high heat. Once boiling, add the julienned orange rind and continue boiling over medium-high heat for 10 minutes.
  3. Drain the water from the saucepan, then fill the saucepan with 2 cups of water again (keeping the orange rind in the saucepan).
  4. Place the saucepan over the stove over high heat and set the timer for 10 minutes (it’s okay that it hasn’t begun to boil yet when you start the time).
  5. One last time, drain the water from the saucepan and then fill with 2 cups water, place over high heat, and set the timer for 10 minutes.
  6. Drain the water from the saucepan and, to the rind in the saucepan, add the orange slices, the sugar, the lemon juice, and 2 cups of water.
  7. Bring the mixture to a boil over high heat. After about 6 minutes, the contents of the pot should be boiling. Reduce the heat to medium-low so that the mixture is simmering.
  8. Cook the marmalade for 40 more minutes, giving it a stir every 3 – 5 minutes. You want to stir it frequently to keep the contents from overflowing in the saucepan.

FOR THE MULLED WINE JELLY:

  1. Whisk together wine and agar agar until there are no lumps.
  2. Set over medium heat, bring to a boil, whisking constantly. Boil for 2 minutes, whisking constantly.
  3. Remove from heat and pour into round silicone molds, let jellies set.

TO ASSEMBLE:

  1. Cut sponges in half so you get a total of four layers.
  2. Begin with the Speculoos base, a layer of sponge cake, a layer of orange cream, mulled wine jelly, another layer of orange cream, and top with another sponge layer, repeating these steps until the last sponge layer.
  3. Leave the top layer blank (no cream). Chill for 4 hours, or better, overnight.
  4. Ice outside of cake, decorating the cake with a Christmas theme

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Check out more recipes from our Annual Holiday Bake Off!

Recipe by Nelly Anderko
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Best Gifts For Hard-to-Shop-For People

By
Kylie Thomas
-
0
A brown wrapped gift sits on a white cloth table with a plaid hanker-chief beneath it and a pine branch in a ceramic pitcher.

Gifting can be hard. It’s often a challenge to come up with ideas for teens, coworkers, frenemies, and people who have everything. You can spend endless hours walking up and down aisles or scrolling through web pages attempting to find the perfect present…and still be unsure that you’ve made the right choice. Take a little bit of the pressure off this year and browse the ideas below for those hard to gift people. 

Best Gifts For Hard-to-Shop-For People

Gifts for Neighbors

Ceramics

Quality matters when it comes to holiday gifting. No one wants a piece of plastic that falls apart in two seconds. We recommend going for a ceramic art piece or kitchenware that they could use. Heading to your local markets and galleries will present you with an array of ceramic sculptures that add luxury to any room. In terms of kitchenware, consider getting them a ceramic tea kettle or mug set. Feel free to include various teas and hot chocolates to get them started.

Baked Goods/Edible Gifts

We will never turn down a tray of cookies or a homemade pie to heat up in the oven. Giving your neighbors baked goods or other delicious treats means you know your gift is genuinely useful. Fruit baskets, desserts, or even casseroles are a must. You could even go further than just picking up a cake on the home and focus on syrups or sauces that they can use long past the holidays. For inspiration, check out our guide on edible gifts to make at home.

Coasters

If there’s one thing you learn as a host, it’s that you can never have enough coasters. These things break in half, wear down too thin, and seem to just go missing at the most random of times. There are even wood coasters available online that you can the seller carve your neighbor’s last name into. Or, if you know something specific your neighbor enjoys, you can find them a set of coasters with that theme.

Gifts for In-laws

Quality Cocrkscrew

If your in-laws happen to be wine lovers, a beautiful, accessible corkscrew is a must for every home. You could even get their initials or last name engraved on the opener to make it feel more personalized. Plus, there are always the electric wine openers too that means your in-laws never have to struggle with a bottle again.

Digital Photo Frame

What in-law doesn’t love looking at photos of their grandkids? Rather than printing out just one image this year, invest in a digital photo frame that slides through hundreds of photos. Depending on what kind you buy, there are ones that allow you to add photos remotely, meaning you can surprise the in-laws with new photos all year long. The gift that just keeps on giving.

Subscriptions

Whether it’s a subscription to their favorite magazine, an NFL package for a football lovers TV, book of the month for bibliophiles, or even a meal plan kit that makes dinner a breeze for the mother-in-law, subscriptions can make life easier and more enjoyable. These can also help them save money by covering a few months on a subscription they already have.

Custom Paintings

Wedding, family, grandkid, and pet photos are all great references to get your in-laws a custom painting. All you have to do is find an artist online (or even better, locally!) and send them over the photo you would like made into a painting. You can even look for certain art mediums such as watercolor, illustrative sketches, digital drawings, and so much more.

Gifts for Boss/Coworkers

Candles

Simple and versatile. Scents, colors, and shapes for every type of person. You can’t go wrong with a candle. Not only is candle shopping fun for you (we love sniffing every candle in the store), candles also provide an aromatic atmosphere to someone’s space. Help your giftees create a cozy vibe with a calming candle that comforts them as soon as they’re home from work or school. Or, pick out something energizing to start their mornings with.

Stationary

Coworkers and students uses pens, pencils, and notebooks. So do “civilians.” Picking out one of these items with a personalization like an initial or inside joke hit close to home and are actually useful. Your giftees will be so happy when they’re looking for a pen and remember the one you gave them for the holidays is in their bag. 

Sweets

Being able to indulge in a sweet every once in a while is one of the little blissful moments in life. Gift your coworker an assortment of local sweets, or perhaps international varieties, for an edible surprise. Just be careful of allergies when it comes to gifting sweets. We recommend picking out vegan and gluten/nut-free candies to ensure they’re able to delight in their treats.

Desk Accessories

Now, we don’t mean the little prank desk accessories you can get from the dollar store. We mean aesthetically pleasing fake plants, stylish mouse pads, or even a cute and comfy cushion for their desk chair. Something new in their space will have your giftee feeling refreshed and at more home. 

Travel Mugs

Everyone needs their morning coffee or tea before starting work. Pick your coworker up a new travel mug that’ll help them keep their morning beverage warm (or cold) and add a pop of their personality to their routine. Simple patterns are great for most but you can also get specific with a certain TV or music show themed mug. 

Gifts for Teens 

When it comes to teens, gift cards give them the ability to make their own decisions and save the embarrassment of buying a present that’s “cringe.” Plus, you can personalize these options by choosing a favorite of your teens.

Concert Gift Card or Tickets

Live music is as popular as ever with artists like Taylor Swift, Olivia Rodrigo, and Sabrina Carpenter selling out arenas and beyond. Put a huge smile on someone’s face by surprising them with tickets to their favorite artists’ show or a gift card to buy whatever tickets they like. While the concert ticket route can be a little bit more special, sometimes it’s better to go with a gift card to be safe rather than sorry that you got the wrong tickets. 

Makeup Store Gift Card

To put it simply, makeup is expensive. Let your teen treat themself with a gift card to their favorite makeup store. Whether it’s Ulta or Sephora or an online shop, this present lets them splurge on those items they would not normally get. Plus, it makes sure you don’t pick up a brand that doesn’t work for them.  

Athleisure Store Gift Card

Nike, Adidas, and beyond, athleisure is a part of the younger generation’s style. You’ll often see them in Nike Air Forces with a Champion hoodie. Even socks have become an important part of teens’ everyday lives. Pick them up a gift card to their favorite brand or seek out one for Dick’s Sporting Goods if you aren’t sure what brands they like. 

Book Store Gift Cards

The rise of BookTok comes with a band of teenagers who thirst for physical literature. Don’t know what books are popular or are on their TBR (to be read)? Opt for a gift card to one of the Disneylands of reading: Barnes & Noble or Books-A-Million. Or, you can pick up one from your local used or independent bookstore to help support small businesses and give your teen a chance to buy even more books at often discounted prices. 

Gas and Fast Food Gift Cards

Hitting 16 and starting to drive takes some money out of your pocket. Give your teen a little help this year with a gas station gift card to fill up their tank or a gift card to their favorite fast-casual restaurant for a quick bite. Being able to not worry about prices for once and having a little extra fuel will have your teen in the Christmas spirit. 

Gifts for Frenemies

Ah, the people you don’t exactly get along with but still have to purchase them a gift. We’ve all been in the position where putting in the effort for a good present feels like a betrayal of our moral values. Thankfully, there are ways you can get a little snarky while still spreading holiday cheer. 

Plant

What could be more tedious than caring for a plant? You never know exactly how much water or sunlight to get it. Plus, receiving a plant in the winter is a risky game due to the frost outside. All these tiny issues make it perfect for gifting to your frenemy. Not to mention, you can get them a cactus if you really want to get your point across.

Self Help Book

Whether it’s about having a positive attitude or how to get along better in the workplace, a helpful book is a great way to project your feelings without being too straight-forward. Maybe they’re really bad with computers, so you get them a book like Laptops for Dummies. Or, maybe they have anger issues and a journal to help them be at peace is the perfect nail in the coffin. How spicy you want to get is up to you!

Sarcastic Mug

Let your feelings for your frenemy fly with a mug that has a sarcastic kick. While you should probably keep things PG-rated, a mug that plays at your relationship is a great way to break the ice. Plus, it’s something useful so at the end of the day it’s a good gift regardless of the phrase. 

Gifts For People Who Have Everything

We know this one is a toughie. People who have everything, or people who don’t want anything, are impossible to give to. But, we’re happy to say there are unique options that we promise your friends and family do not have at home. 

Experiences

A live experience is something that you can never recreate. For your someone special, gift them an experience such as wine tasting events, pasta making classes, crafting workshops, or even exclusive VIP or backstage events. Eventbrite, ClassPass, or Groupon, often have some great options. Chances are the person you’re gifting to has never had one of these given to them, and it’ll leave them with memories that’ll last a lifetime, rather than a knickknack that’ll break in a year. 

All Year Museum Passes 

Art, music, and sport museums are a great way to spend a day off or take in a moment of self-care. Gifting an all year pass or membership to a local museum can provide them with something to do when they’re bored and it’s truly the gift that just keeps on giving. Plus, if you get them a membership, they’ll often get first-looks at new exhibits and other exclusives. 

Donate to Charity in Their Name

If your loved one is an activist or just has a passion for a certain cause, donating to a charity in their name can be a personal touch on a normally materialistic day. Sometimes you can even plant a tree, adopt an animal, or sponsor a child in the name of your person as well. Just be sure you print off the official certificate so they have something to open. 

Subscribe Them to TABLE Magazine 

They have everything…but do they have recipes, style advice, and cocktails from a carefully curated Pittsburgh-based luxury lifestyle magazine? Just kidding. (Or not).

Story by Kylie Thomas
Photo courtesy of Priscilla Du Preez

Subscribe to TABLE Magazine’s print edition.

The Ultimate Guide to Christmas Entertaining

By
Kylie Thomas
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0
A group of people cheers champagne glasses over a table.

The holiday season is upon us, and it’s time to start planning your Christmas gatherings. Whether you’re hosting a cozy dinner party or a grand holiday bash, this guide has everything you need to make your celebration unforgettable. From dazzling decorations and delectable dishes to festive cocktails and heartwarming gifts, we’ve got you covered. So, flourish in the holiday spirit and let’s dive into the Ultimate Guide to Christmas Entertaining.

The Ultimate Guide to Christmas Entertaining

For Brunch and Dinner Planning

10 Recipes for a Magical Christmas Brunch

An easy breakfast bake made with eggs, presented in a pie dish in the upper left corner, with a piece on a plate, and forks to the right of the pie dish.

The best Christmas Day gathering starts with a delicious brunch after the hours of opening gifts. Treat your guests to two meals this year with our simple and tasty options for brunch. From ooey-gooey cinnamon rolls to savory breakfast bakes, we have it all.

Garden Vegetable Sides for Your Next Holiday Meal

An aerial shot of a sheet pan covered in green beans and potatoes.

Freshly grown garden vegetables can add a pop of color and a healthy crunch to your holiday table. And don’t worry, we bring veggies up to their natural elegance with dishes like Sweet and Sour Red Cabbage, Brussels Sprouts in Orange and Apricot Sauce, and much more.

Healthy Recipes to Stay On Track During the Holidays

A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

The holidays don’t have to be full of endless sweets and fried foods. Keep yourself feeling good this year by providing healthy recipes for your guests. A lot of times, these recipes also accompany anyone with food allergies or specific diets so it’s a win-win for everyone!

Sweet Potato Sides to Liven Up Your Holiday Meal

A delectable brunch dish featuring a savory combination of sweet potato and pork belly hash, creating a satisfying and flavorful meal to start the day.

You can’t go wrong substituting sweet potatoes for your usual mashed potatoes. Whether they’re smashed, stacked, mashed, or baked, with a little butter and savory seasonings these recipes can add a new festive spirit to your dinner.

Cranberry Recipes for the Holiday Season

A plate with a seared pork chop topped with cranberry-bourbon sauce, alongside small bowls of shaved Brussels sprouts salad.

The ingredient of the season deserves to be a main feature of your holiday meal. We’ll show you all kinds of ways to use cranberries such as in our Cranberry Orange Fig Compote as an appetizer or Winter White Pavlova for dessert.

6 Holiday Sides by Chef Jackie Page

A round crackled looking plate with 6 bacon potato roses garnished with fresh rosemary, a glass or red wine and a stack of little plates and forks.

Chef Jackie Page has an upgrade to any classic Christmas side dish. Dive into elevated Green Bean Casserole, Corn Pudding Cakes, and even Pear and Goat Cheese Bites. These side dishes are a bit more decadent and a lot of deliciousness.

6 More Side Dishes for Your Holiday Feast

Roasted Wild Mushrooms and Potatoes with Chimichurri served in a black tray with a black background

The side dishes are truly the magic of a holiday feast so you can’t go wrong with adding on something new this year. Look forward to winter fare like Roasted Pears, Pan-Roasted Carrots with Tahini Sauce, and Crispy Artichokes with Lemony Breadcrumbs.

8 Squash Recipes to Complete Your Holiday Dinner

A variety of roasted squash on a baking sheet filled with orange slices and spices.

Squash is another staple of the holidays that can be dressed up in ways that’ll have even the pickiest eaters falling in love. Source squash from your local farmer’s market then serve your family Savory Black Truffle Bread Pudding Stuffed Squash, Roasted Squash Tartine with Honey Mascarpone, and Roasted Squash with Pesto and Crumbled Goat Cheese.

Stuffing Recipes to Get Creative with Your Holiday Sides

Three black bowls hold three servings of stuffing with forks inside each bowl and a red cloth below the bowls.

Even after Thanksgiving, stuffing sticks in our minds for its delectable meld of flavors and textures. We know everyone has their own personal recipe but in case you’re looking to shake things up this year we’re dishing out some of our favorites. Not to mention, we include a recipe for completely individual customized stuffing ramekins so everyone can enjoy the ingredients they love.

Brussels Sprouts Recipes to Adorn Your Holiday Table

Seared Brussels Sprouts with Walnuts & Pancetta, a delicious side dish, cooked in a cast-iron skillet with Dijon mustard and champagne vinegar for added flavor.

Brussels sprouts are one of our favorite cold weather veggies for its adaptability. There’s a lot you can do with Brussels sprouts whether it’s roasting, pan frying, tossing in sauce, or combining into a salad.

Decoration and Plating Suggestions

Holiday Punch Bowls!

A punch bowl from West Elm with orange liquid in it staged on a table

If you’re holding a large gathering that includes batched cocktails, a special punch bowl can add a bit of elegance and fun to your drink table. The best part is these beautiful bowls come with their own matching glassware so you can serve your guests in style.

5 Winter Table Settings

A stack of blue floral patterned plates sit beside opaque blue glasses, silverware, and other decorations.
Photo courtesy of @casadeperrin

If you want to change up your usual tablecloth or dinnerware, we have 5 settings to provide inspiration for the winter season. Take advantage of stunning blues and festive patterns that you’ll be proud to display.

Winter Wonderland Decorations to Keep Your Home Festive

A display of Christmas decorations from Pottery Barn, including small trees and a plate set with a napkin and green bow

Skip the big stores and invest in winter decorations that’ll last year after year. By browsing these products and taking in some of our tips, you’ll be turning your home into the most magical spot for a Christmas celebration.

Pick the Best Nativity Set This Year

A backlit wooden nativity scene with an ombré glow

Some families have a tradition of buying a new nativity set each year. We have your top picks for a variety of sets that can match the aesthetic of your home. Go beyond the basic wood look this season.

Christmas in South Africa with Algria Ferreira-Watlings

A table set with candles and sprigs of Christmas plants, surrounded by grey throw pillows

Minimalism is in and Algria Ferreira-Watlings is teaching you how to apply this style to your Christmas decor. Take a look around her home and hear from this decor specialist on how to make minimalism work for you.

Fancy Up Your Christmas Dessert Table

Pie Recipes to Fill Your Holiday Table

A baked pie sits in a pie tin with a slice of apple pie sitting on a brown plate in front of the pie, topped with an anise star.

You can’t have a dessert table without some type of pie in the center. We have recipes for traditional pies like apple or experimental types like our Cherry Blueberry Pie. There are even a few chocolate pies for those who have more of a sweet tooth and of course Sweet Potato Pie as an essential for the season.

A few holiday themed Iced Sugar Cookies sit on a metal tin tray with ribbon and ornament bulbs around the try.

It does not have to be just up to you to get the house ready for the gathering. Include the kids this year by having them help bake kid-friendly cookie recipes. They’ll feel so special seeing their Gingerbread, Chocolate Chip, and Pumpkin cookies adorn the table.

a variety of strawberry thumbprint cookies laid out on a red table and covered in Christmas sprinkles

Beyond our kid-friendly cookies, we have so many more festive recipes that sparkle with sugars, icing, and sprinkles. Here you’ll find favorites like our Peanut Butter Cookies and our special creations like the Orange Cranberry Swirl Cookies with a jolly red filling.

3 Peppermint Desserts to Make for Festive Holiday Celebrations

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

You cannot make it through December without tasting something with a peppermint touch. This winter flavor is perfect as a trifle, a cake, or just about anything your mind can imagine. Each of these recipes end in a stunning display of white and red that’ll have you looking like a pro.

These Christmas Cakes Can Sweeten Your Table This Year

A Stanley Tucci inspired delizia al limone layer cake on a green background

Just about everyone likes some type of cake whether it’s full of cream or berries, or both! We even have a recipe for Melted Snowman Cake Pops that’ll win over the kids with their cute little faces and moist inside.

50 Holiday Dessert Recipes to Satisfy Your Festive Sweet Tooth

Sugar cookies shaped like snowflakes on a black background!

Cakes, cookies, brownies, and all other sweets and confections find a place in our 50 holiday dessert recipes. We make sure to cover all our bases for traditional cookies such as Lady Locks, new unique spins like a Pumpkin Cheesecake with Gingersnap Crust, and even favorites you may have forgotten like Apple Crisp.

Cocktails and Beverages For All

50 Holiday Cocktails to Serve to Your Friends and Family

Twelve cocktails for Twelve Days of Christmas shot in a side view on a cheery, holiday decor table

Even the pickiest people can find something in our list of 50 holiday cocktails to enjoy. Whether you’re searching for something soul-warming or something on the brighter side, there’s a little bit of everything here. Think sangrias, punches, twists on classic cocktails, and so much more.

Holiday Batched Cocktails for Your Gatherings

A glass filled with an amber colored negroni batch cocktail garnished with a candied ginger slice, illustrating the "Starlight Negroni" batch cocktail.

If you are having a large gathering, batched cocktails are going to be your key to keeping the drinks floating without having to worry about on-demand mixing. The best part is that many of our recipes are twists on classic cocktails you already love. Try the Piña Paradise Mojito or the Spice is Nice Sangria for something a bit more festive.

6 Wines for the Holiday Table

Four people toast at a Holiday setting with holiday wine glasses over a table full of food and candles.
Photo courtesy of Kraken Images

Not sure what wine will accompany your main course? As long as you know what type of protein you’re cooking, we can give you options that will compliment the nuances of your selection. The best part is we always include an affordable option for those working ona. budget.

Drink Your Way Through the Twelve Days of Christmas with These Cocktails

Twelve cocktails for the twelve days of Christmas, staged with cheery decor

When the Twelve Days of Christmas song gets stuck in your head, mix up a cocktail to let your thoughts drift elsewhere! If you want to get creative this year with your beverage options, serve up one (or if you’re ambitious, all) of the Twelve Days of Christmas in a glass. Get ready for Eight Maids a Milking and Three French Hens in cocktail form.

Hot Cocktails for Chilly Nights

Two stemless wine glasses with mulled wine sitting on a snowy surface with pine greens, garnished with a cinnamon stick, star anise, and an orange slice.

Let’s face it, December isn’t exactly the warmest month of the year. Comfort and heat up your guests with these hot cocktail recipes. Whether it’s Mulled Wine or a Hot Toddy, a glass by the fire is sure to resolve any tensions over the holiday season.

11 Cocktails Inspired by Christmas Movies

Two red rocks glasses with a spring of rosemary garnish, sitting on a snowy surface with a round Christmas ball that. looks like Santa's outfit.

Christmas movies are one of the biggest joys of the holiday season. Whether your favorite is Elf, A Christmas Story, or even Santa Claus is Coming to Town, we have the perfect cocktail to match while you cuddle up on the couch. Let this movie and drink combo whisk you away to happy holidays.

The Best Wines for Your Holiday Dinner Table

Two champagne flutes with red wine on a holiday table with lights and bulbs.

Overall, what are the best wines for your dinner table? Don’t worry, our wine expert is here to help! Be on the latest trends this season and have your family or friends sipping on something that’s seriously impressive.

Picking Out the Perfect Gift

Try Making an Edible Gift This Holiday Season

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

Turns out you don’t have to buy gifts every year, you can just make them instead! These gifts from the heart are edible surprises that come in handy in every day life. Maybe you’ll make your guests a batch of Earl Gray Sea Salt Caramels or provide them with a jar of Homemade Chili Crisp to use in their recipes at home.

Struggling to Pick Grab Bag Gifts? Weirdly, AI Can Help

An image of a grab bag full of gifts, generated by AI

If you’re looking to give your family members, friends, or coworkers a grab bag gift at your gathering, AI can help with that. Yes, believe it or not, AI actually has some pretty handy tips for grab bag gifting. We put your chat-bot bestie to the test to see just what it would suggest and results were genuinely shocking.

Best Gifts For Hard-to-Shop-For People

A brown wrapped gift sits on a white cloth table with a plaid hanker-chief beneath it and a pine branch in a ceramic pitcher.

Gifting can be one of the most stressful parts of the holidays when its someone that just feels impossible to buy anything for. But, don’t worry, we have suggestions to make gifting to coworkers, teens, people who have everything, and even frenemies a breeze. Who knew gift shopping could be so simple?

13 Top Perfumes to Gift Someone Special

A bottle of perfume from Bon Parfumeur on a green backgroud

For that person in your life that you love the most, a perfume is the perfect combination of elegance and personalization. We have a list of the top 13 perfumes that you’ll want to gift this year. Plus, there is enough variety to find something to suit anyone’s taste and price-point.

Impress With These Sparkling Wines for Your Hostess Gift

A woman stands in front of a Christmas tree holding a glass of sparkling white wine

If you happen to not be the hostess this year, it’s important to bring a hostess gift that’s plentiful and mouthwatering. A sparkling wine shows that you care about their time and effort and gifts them a way to relax after all the chaos has ensued. Needless to say, they’re the real heroes this Christmas.

Keep Your Holiday Gift Wrapping Eco-Friendly

An eco-friendly wrapped gift, tied with twine and a natural paper tag with a stamped Christmas tree, next to a woven yellow fabric roll.

Did you know around 2.3 million pounds of wrapping paper end up in landfills after Christmas? Make a difference this year by choosing the eco-friendly route. We’re giving you all the tips you need for stylish gift wrapping that also helps our planet.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Chocolate Olive Oil Cake

By
Samuel
-
0
Chocolate Mousse Olive Oil Cake with Beet Caramel by Rachel Walton of Dianoia's Eatery

Rachel Walton, last year’s defending champion of TABLE’s Cookie Bake Off and executive pastry chef at DiAnoia’s Eatery, presented her Chocolate Mousse Olive Oil Cake with Beet Caramel at this year’s Holiday Bake Off. Though short on prep time, she hoped her Thanksgiving-inspired dessert would charm the judges again. The Chocolate Olive Oil Cake is a rich, modern twist on a classic chocolate dessert.

Our second annual TABLE Magazine Holiday Bake Off brought together five professionals and five student pastry chefs to go head-to-head in a battle for the most decadent dessert.

Print
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Chocolate Mousse Olive Oil Cake with Beet Caramel by Rachel Walton of Dianoia's Eatery

Chocolate Olive Oil Cake

  • Author: Rachel Walton
Print Recipe

Description

A rich, modern twist on a classic chocolate dessert. 

Ingredients

Scale

For the Chocolate Olive Oil Cake:

  • 3 eggs, separated  
  • 150 g sugar 
  • 1 cup heavy cream 
  • 1/4 olive oil 
  • 1/4 tsp salt 
  • 3/4 tsp baking powder 
  • 150 g flour 
  • 30 g cocoa powder 
  • 120 g mini dark chocolate

For the Chocolate Mousse Frosting:

  • 6 oz dark chocolate 
  • 4 oz butter
  • 4 egg yolks
  • 2 egg whites 
  • 1/2 cup sugar
  • 1 tsp sugar 
  • ⅛ cup cocoa powder
  • ¼ cup cream 
  • 6 oz mascarpone 

For the Beet Caramel:

  • ½ cups beet juice 
  • 1 ¾ cups sugar
  • 1 cups cream 
  • 3 tbsp butter
  • 1 tbsp vanilla 

Instructions

For the Chocolate Olive Oil Cake:

  1. For the Chocolate Mousse Frosting:
  2. Melt chocolate and butter over a double boiler until both have melted completely, cool to at least 90 degrees.
  3. In a small bowl whisk together egg yolks, the larger amount of sugar, and cocoa powder. 
  4. Add to the chocolate mixture, stir until all is combined.  
  5. In a kitchenaid fitted with a whisk attachment, whip egg whites, and the smaller amount of sugar to stiff peaks.
  6. In a kitchenaid fitted with a whisk attachment whip heavy cream to stiff peaks.  
  7. Gently fold the egg white mixture and heavy cream into the chocolate mixture.
  8. Set in desired pan overnight 

  9. On the next day add 6 oz of mascarpone to a mixing bowl with a paddle attachment and add set terrine mousse and whip until combined. Spread over the top and sides of the sides of the cake and add extra frosting to the edge of the top so you have somewhere to set the caramel. 

For the Beet Caramel:

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Recipe by Rachel Walton
Photography by Laura Petrilla

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