This Parfait Amour Gulab cocktail is inspired by the Indian dessert Gulab Jamun.
This Parfait Amour Gulab cocktail was inspired by the Indian dessert Gulab Jamun. Gulab means “rose” in Hindi, and the dessert is a delicate pastry that is sweetened with rose and honey. The grenadine and Parfait Amour bring out the sweetness, and the neutral base of the vodka as a background really helps to highlight the floral essence.
The first bright days. The first long evenings. Maybe even the first dinner outside on the porch. The luxurious feeling of soft, warm air and light breezes, and the smells of trees and flowers coming alive after their long sleep. This delicious, silky, chocolate mousse pie topped with mint whipped cream is perfect for springtime. TABLE Magazine contributor Rhonda Schuldt shows us how!
That lovely combination of sweet chocolate and refreshing mint.
Ingredients
Scale
For the dough:
2 1/2 cups all-purpose flour
1 cup cold butter, cubed
¼ tsp salt
1/2 cup ice water (more if needed)
For the filling:
6 oz semi-sweet chocolate
6 oz bittersweet chocolate
1 tsp vanilla extract
1/8 tsp salt
3 cups heavy whipping cream, chilled
¼ cup confectioners’ sugar
For the mint whipped cream:
2 cups cream
¼ cup confectioners’ sugar
½ tbsp mint extract
Instructions
For the pie dough:
In a food processor, pulse flour, cubed butter, and salt until ingredients form pea-size crumbs.
Add cold water one or two tablespoons at a time until dough comes together. Remove and form into a ball, then wrap and cool in fridge.
On a floured surface, roll the dough into a circular shape about ¼-inch thick, and transfer to a pie tin or torte pan.
For the filling:
Place chocolate, vanilla, and salt in a food processor fitted with metal blade. Place 1 cup of the cream into a 2-cup heatproof glass measuring cup, place in the microwave, and bring to a boil (approx. 60 seconds). With the lid on the processor, and the processor running, slowly and carefully pour in the hot cream. Process until chocolate is melted and smooth.
Transfer melted chocolate into a large mixing bowl and let cool, stirring occasionally.
Once cool, place the sugar and remaining 2 cups of the chilled cream into a bowl. Whisk into stiff peaks. In batches, gently fold the whipped cream into the chocolate mixture.
Pour into crust and chill for at least 6 hours or until set.
Top with mint whipped cream.
For the mint whipped cream:
Whip all on high into stiff peaks and pipe on top of chocolate pie.
Recipe and Story by Rhonda Schuldt
Photography by Erin Kelly
Artist Lesia Pona remembers Easter mornings during her childhood in Lviv, Ukraine, linking arms with her mother, and holding a basket filled with pasqua (Easter bread) and “newly written” pysanky, waiting to be exchanged outside church to see which egg was “brighter, colorful, and more detailed … [a memory] so very sweet.”
The Art of Pysanky
Pysanky––wax-painted Ukrainian Easter eggs––comes from the word pysanty meaning “to write.” Dating back to ancient times, Lesia says, “Our ancestors believed that the fate of the world depends upon the pysankas. As long as the egg decorating continues, the world will exist. With the advent of Christianity, the symbolism … changed to represent not the rebirth of nature, but the rebirth of man.”
Step 1: Painting with the hot wax. A pysanka is “written” with a pysak, or stylus using beeswax melted over a hot flame.
Traditional colors used to paint the eggs are yellow, red, orange, and green on a dark brown or black background. Typical symbols are “written” in the Pokuttya region where Lesia lives and works are spirals, representing life and death; birds and other animals (spring); and dots, which “once represented stars, but became symbols of the tears of the blessed Virgin.” Before Christianity came to Ukraine, pysanky were believed to bring good luck and fortune to the homes where they were created and received, possessing talismanic powers.
Step 2: The dyeing process. Lesia says, “Today artists mostly use aniline dyes, but sometimes also natural ones made from local plants. Natural dyes have better color saturation and light-fastness.”
How to Make Pysanky
Painting a pysanka involves a wax-resistant method using a pysak or stylus made out of a thin brass piece wrapped around a needle, forming a hollow cone. The pysak is then attached to a small stick with a wire. Next, beeswax is scooped into the pysak and heated over a candle flame (or more commonly now, an electric heater), melting the wax for the designs to be created.
Step 3: The wax is then removed over a candle flame. If kept away from direct sunlight, a pysanka can last for years.
Lesia stresses that this is the most important moment. “The first contours determine the future pattern,” she said. “It is often divided into a number of vertical, horizontal or diagonal stripes. Depending on the option they can create a variety of combinations.” The egg is dyed and more wax applied. In the final step the wax is removed “by holding the egg next to the candle flame, and it’s really kind of magic––when one can see through the disappearing wax [and find a] beautiful, bright ornament.”
Story by Lesia Pona with Lisa Toboz Photography by Dave Bryce
Spring is full of new possibilities with overnight stays and weekend escapes as The Landing Hotel recently opened next to Rivers Casino Pittsburgh. Guests will enjoy 24/7 casino gaming with stellar live entertainment offerings you won’t find anywhere else.
The Landing Hotel
The Landing Hotel
The Landing Hotel Pittsburgh is centrally located along Pittsburgh’s North Shore, down the street from Acrisure Stadium and PNC Park, and just steps away from the North Shore T-station.
The casino’s much anticipated, seven-story hotel addition includes 210 guest rooms and attaches to the existing casino on the east façade, facing Carnegie Science Center and overlooking the Ohio River—with access to the Monongahela Walking Trail.
Making optimal use of its riverfront location, The Landing Hotel features expansive windows on every level with panoramic views of the riverfront, Mt. Washington and Pittsburgh’s famous skyline. Included among the guest rooms are 10 luxury terrace suites, each with private first-floor patios. A contemporary interior and exterior design, consistent with Rivers Casino’s upscale urban aesthetic, integrates beautifully with other North Shore venues.
Having a hotel fulfills the promise of an integrated destination-style casino, making Rivers Casino and The Landing Hotel an ideal choice for weekend getaways, business travelers, wedding parties, conventions and expos, concert goers and sports fans alike.
Live Entertainment
In addition to live bands and DJs every week in Drum Bar, the BetRivers Sportsbook, and Martorano’s Prime, Rivers Casino is welcoming two top-notch acts in April and May.
Skid Row and Warrant
Skid Row and Warrant, best known for their respective hits “Youth Gone Wild” and “Cherry Pie” are teaming up to bring their joint upbeat rock-n-roll show “The Gang’s All Here” to Rivers Casino Pittsburgh on Friday, April 14, 2023, at 7 p.m. Tickets start at $29 and are on sale now.
New Jersey based rockers Skid Row arrived on the scene in the late-1980s during the hard rock craze and quickly became a predominant force in the genre. Their youth, ambition, and knack for writing catchy songs helped attract a worldwide following. Since their debut album, Skid Row has generated multi-platinum success and massive radio hits including “18 and Life,” “Monkey Business,” “I Remember You,” and “Youth Gone Wild.” Skid Row’s career has taken them from their humble beginnings to selling millions of tickets and headlining festivals all over the world.
At its core, Warrant is an American rock band through and through. Hitting it big in 1989, the Hollywood, CA based band rose through the ranks of the local Sunset Strip scene to the level of multi platinum selling, chart-topping success. The band first came into the national spotlight with their debut album Dirty Rotten Filthy Stinking Rich. This album produced radio and MTV chart toppers “Down Boys,” “Sometimes She Cries,” and the massive hit “Heaven” which reached #1 in Rolling Stone and #2 on the Billboard Hot 100 for two weeks in a row.
The Landing Hotel
Australia’s Thunder From Down Under
The sizzling male revue named “Best Male Strip Show” by the Las Vegas Review Journal brings their world-class show to Rivers Casino Pittsburgh on Friday, May 5, and Saturday, May 6. Showtime for both performances is 7 p.m., and tickets start at $20.
The internationally acclaimed show that has appeared on the famed Las Vegas Strip for the past 20 years, takes male revues to a new level of excitement and is “eye candy” for women of all ages who can transform fantasy into reality with the blink of an eye or unbuttoning of a shirt! Dynamic dance routines, gymnastics, break dancing, colorful costumes, humor and hard bodies all add up to Thunder From Down Under being a fun, unique experience.
Spicy Sausage and Greens soup is a tantalizing, nutritious soup perfect for any time of year. Don’t let the short list of ingredients fool you. This delicious recipe is packed full of flavor.
Spicy Sausage and Greens Soup Recipe
INGREDIENTS
1 lb. Parma brand loose hot sausage
1 jar Labriola’s tomato sauce
1 small head escarole, chopped
6 cups fresh spinach, chopped
4-5 medium gold potatoes, peeled and diced
4 cloves garlic, minced
3 quarts mushroom broth
Salt and pepper to taste
INSTRUCTIONS
In a large stock pot, brown sausage until there is no pink left.
Add onion, and garlic and cook until tender
Add tomato sauce, mushroom stock, greens and potatoes. Simmer until potatoes are tender and the leaves are wilted
Serve with shredded cheese\ sausage until there is no pink left.
Add onion, and garlic and cook until tender
Add tomato sauce, mushroom stock, greens and potatoes. Simmer until potatoes are tender and the leaves are wilted
Serve with shredded cheese
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
Curing food with salt is as old a technique as cooking itself and actually ends up making egg yolks even more delicious. By drawing out moisture, these quick cured egg yolks become dense and firm. The result is almost like a jelly and enhances the complex flavor of egg yolks. Try spreading them over toast with butter and some jam for a sweet kick. Or, you can even eat these yolks on their own with a side of fresh greens, or as a topping to avocado toast. Make starting off your morning a little easier by doing the hard work the night before.
How Does Sea Salt Cure Egg Yolks?
Curing egg yolks in salt is a technique that involves drawing out the moisture from the yolks, resulting in a concentrated, umami-strong product. The salt acts as a natural preservative, inhibiting the growth of bacteria while the egg yolks sit in it. As the yolks cure, they develop a firm, almost rubbery texture and a salty, savory flavor. This process is similar to salting fish or meat, and the resulting cured egg yolks can be used in a variety of dishes, from pasta to even just on their own.
Using a spoon, make 6 little dips in the salt so the yolks will fit inside them. Gently push salt around each yolk making sure to cover each yolk completely with salt. Cover with lid or plastic wrap and keep in the fridge for 24 hours.
After 24 hours, remove the yolks from the salt. They should be dark in color and have a jammy texture. Rinse with water to get the excess salt off the surfaces of the egg yolk.
Spread the quick cured egg yolk on toast with butter, or use on pasta for a salty, rich flavor.
Recipe and Styling by Anna Franklin
Photography by Dave Bryce
When brunch seems too early for a cocktail, or when you need a break from alcohol altogether, a kombucha mocktail like this Lavender Mystic Mocktail will do the trick. The zing of lemon, the tang of kombucha, and the always appealing flavor of blueberries tastes as good as a wee dram, and is much better for you!
Why a Kombucha Mocktail?
Finding creative ways to make drinks for those who are abstaining from alcohol might feel challenging. But using prepared beverages like kombucha, with interesting additions like the Mystic Mixture cordial, helps to take the guesswork out the “mixology.” TABLE contributing editor Anna Franklin likes to give our readers recipes that are easy to execute but impressive. And when it comes to mocktails, this recipe checks those boxes. Especially if you’re looking to make a mocktail with all-natural ingredients rather than zero-proof spirits (which can be very expensive), this is a great option.
Les Petites Canailles sits in the heart of Paso Robles. It offers a contemporary French farm-to-table menu with an approachable twist of California seasonality created from the pedigree of Courtney Asseo and her husband, Chef Julien Asseo, who studied culinary arts near Bordeaux.
Translated as “the little rascals,” Les Petites Canailles pays homage to the owners’ children. Valuing the craftsmanship of their family, a section of the wine list is dedicated to bottles made by Chef Julien’s family. The exceptional wines pair to create a perfect union of flavors with each dish, and the modern setting creates an elegant yet casual experience for diners to enjoy an intimate piece of Paso Robles.
Les Petites Canailles’ Escargot Risotto With Parsley Garlic Butter Recipe
INGREDIENTS
4 oz European-style butter + 2 tbsp
1 bunch of flat-leaf parsley
4 garlic cloves, peeled
Salt and black pepper
3 qt chicken stock
1 shallot, peeled
2 cups of Arborio or Carnaroli Rice
1 cup dry white wine
24 large Burgundy escargots from a can
2 tbsp Mascarpone
2 tbsp Parmesan
INSTRUCTIONS
Take 4 ounces of butter to sit at room temperature for 30 minutes before you start cooking to let it soften up. Once it’s soft, put it in a mixing bowl and reserve.
Pick off the parsley leaves and finely chop them with garlic cloves. Add to the butter, and season with a pinch of salt and cracked black pepper. Whisk until everything is incorporated. Reserve to the side.
Heat chicken stock in a pot. Cut the shallots into small dice while the chicken stock is heating up.
Heat a medium-sized saucepan and add 1 tablespoon of butter. Let it melt. Before it starts browning, add the shallots and start sweating them. Once shallots become translucent, add the rice and reduce the heat. Stir the rice until evenly coated with the butter and shallots — deglaze with the white wine.
Cook off the wine until almost entirely reduced; season with 2 pinches of salt and some black pepper.
Start adding the chicken stock a ladle at a time until the rice fully absorbs the chicken stock.
Repeat this process slowly as the rice begins to cook. It is important not to add too much stock at once. Continuously stir the rice with a spatula to get a creamy texture.
After approximately 20 minutes, taste the rice; it should be cooked but still have a little bite (al dente). Make sure you reserve a little chicken stock for later. Once the rice is done, remove it from the heat and reserve it on the side.
Drain the escargots and rinse them under cold water, making sure to drain well.
In a sauté pan, heat 1 tablespoon of butter until it starts to brown, then add the escargot. Sauté until they get a little color and add to the cooked rice.
Bring the rice back to the heat on medium. Stir slowly while adding the final ladle of chicken stock.
Once the rice is loose, add Mascarpone and Parmesan. The texture should be creamy. Keep stirring, and add the butter. Stir until fully incorporated and the risotto smooth with a loose texture. Taste for seasoning. Serve risotto in bowls and enjoy.
Click here for insight and information on how to plan your trip to California’s Central Coast.
Story by Natalya Sutmiller / Photography by Jennifer Olson / Styling by Idlewild Floral
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TABLE Magazine loves Irish Soda Bread. Not only is it easy to make, but it’s great with just about any meal for St. Patrick’s Day or really any time of year. We recommend that you enjoy our Buttermilk Irish Soda Bread with Fennel Pollen over breakfast or brunch with butter, preserves, and coffee, or invite it to dinner with lamb stew or your favorite braised meat.
What is Irish Soda Bread?
St. Patrick’s Day is an Irish-American holiday much more than an Irish holiday, but people enjoy it all over the world and is a great way to learn more about Irish culinary traditions. With flour, salt, baking soda, buttermilk, and a hot oven as the only ingredients you need, this is a simple recipe made of things you probably already have in your kitchen. It doesn’t even require any yeast! Many Irish families have their own tips and tricks for making it, so ask a friend or call up your Auntie Bridget if you happen to be Irish yourself.
Preheat oven to 425°F. Whisk together 4 cups of flour, sugar, salt, and baking soda in a food processor.
Cut the butter into pieces and add to the processor. Pulse 10-12 times to incorporate into the flour.
Mix buttermilk and egg; add to processor along with fennel and process until dough comes together and pulls away from sides.
Turn dough onto well-floured and form a dough mound. Dust hands with a little flour, then gently knead the dough just long enough to form a round loaf. If the dough is too sticky to work with, add a little more flour. Do not over-flour or over-knead!
Transfer dough to a medium, lightly greased cast-iron skillet. Using a serrated knife, score top of dough about 1½“ deep in an “X” shape.
Transfer to oven and bake at 425°F until bread is golden and the bottom sounds hollow when tapped about 35-45 minutes. You can check for doneness by listening to the loaf or by inserting a skewer into the center. Best when eaten warm and just baked.
Recipe by Stephanie Sullivan Photography by Heather Mull
From a ‘no fun” kitchen to a lovely place to linger, this space was transformed by A. Shapiro Design and Marino Kitchen & Bath. | Photography by Erin Kelly.
“It was a no-fun kitchen.”
That’s how the owners of this Highland Park home described their space before the team of Alison Shapiro, owner of A. Shapiro Design, and Amanda Johnson, general contractor and project manager with Marino Kitchen & Bath, got their hands on it.
No longer. This renovation is effortlessly unique, joyful, and welcoming.
Counter stools by J.L. Møllers bring the warm glow of wood to this green kitchen.
From a ‘no fun” kitchen to a lovely place to linger, this space was transformed by A. Shapiro Design and Marino Kitchen & Bath. | Photography by Erin Kelly.
Shapiro, an interior design and remodeling specialist, recalls, “[The homeowners] had a very clear vision of what they wanted.” They brought her images of bespoke French kitchens and farmhouse-style cottages to the table. “They wanted my help to educate them on how to accomplish that visual. It was a creative problem-solving process for all of us.”
Step one: removing the wall between the kitchen and dining room. This freed up the previously cramped area and invited flow. To create a transitional moment, Shapiro inserted a walnut-topped bar. Complete with three J.L. Møllers stools, it is now the homeowners’ favorite place in the house.
The kitchen’s U-shape means “it’s really tight in the two corners,” say Shapiro. Working with custom cabinetry allowed the team to get it just right, with much fine-tuning in the process. In the end, some spaces were simply too small for cabinets and doors. Instead, the designer created “little custom moments that are utilitarian but also look good and are personal,” like mini shelves displaying the spines of colorful cookbooks, and an easily accessible nook used for storing cutting boards.
Thoughtful details continue in the antique brass hardware and reeded glass on select cabinets. The original exposed brick chimney pairs perfectly with the intentionally simple backsplash. “I treated it as a way to smooth out the horizon line in the kitchen and create a moment of rest for your eyes,” says Shapiro.
The cabinets feature a custom paint color, the appropriately named Sherwin-Williams Vogue Green. “This project was so fun because they were willing to take a risk, and this color was special,” says Johnson. “Green is everywhere in nature, so it’s one of the few colors that stays classic.” And, it beautifully complements the plant collection throughout.
Some might also consider bold wallpaper a risk, but — as one of the homeowners’ main sources of inspiration—it majorly paid off. The print chosen for the kitchen “is not a William Morris wallpaper, but it’s very much in the style,” says Shapiro. (British Victorian-era Morris designed over 50 papers and was known for exacting patterns drawn from nature.) She notes that the large repeat and the color density “take you back to these different eras and moments that are appropriate to the architecture in this turn-of-the-century home.”
Shapiro’s biggest aha moment was finding a way to blend existing hardwood with a new floor. While the team was able to source the same species of white oak, it would be impossible to create a perfectly seamless match. The solution? Laying the floor in a herringbone pattern.
The resulting room, from top to bottom, is perfection.
