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Quantum Theatre Unveils its 2023-24 Season

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Photo of Shakespeare from Shakespeare’s First Folio was
From the Frick’s Shakespeare installation, ‘From Stage to Page: 400 years of Shakespeare in Print.’ Printed in 1623, Shakespeare’s First Folio was the earliest comprehensive gathering of his plays in print.

In the presence of The Frick Art Museum’s Shakespeare installation, ‘From Stage to Page: 400 years of Shakespeare in Print,’ Quantum Theatre hosted a night of cocktails and culture to preview the programming slated for its 32nd season. As it turns out, the exhibition was a hint, or “set the stage,” for what’s to come.

“Live theater is important for the community,” Karla Boos, Artistic Director, Quantum Theatre, boasted with a massive smile as she introduced the three 2023-24 performances: a Shakespearean classic, a 20th-century love story, and an exploration of sexual politics.

Kicking off the season’s show schedule is Hamlet, running from August 4 to 27 at the Carrie Blast Furnaces. It’s “another muscular edit of Shakespeare that celebrates the amazing historic site and leverages this fitting backdrop for one of the greatest plays of all time,” reads a press release announcing the programming.

Directed by Jeffrey Carpenter, who also headed King Lear, Treasure Treasure leads the cast as Hamlet. Also on stage are Robin Walsh, Sam Turich, Saige Smith, and other Pittsburgh theater notables. Together they are set to create an irresistible contemporary world filled with ghosts of hidden crimes.

Quantum’s 100th show returns to Rodef Shalom for a musical production of The Flying Lovers of Vitebsk with Violins of Hope – nearly 100 instruments that survived the Holocaust.

“Like the Violins of Hope, Daniel Jamieson and Ian Ross’s The Flying Lovers of Vitebsk depicts triumphant survivors of that dark chapter of history,” states the press release. “The fantasy fairytale takes its name from the Lithuanian city in which Chagall was born in 1887 and from the relationship memorialized in countless of his paintings.”

With music direction by Douglas Levine, The Flying Lovers of Vitebsk features two triple threat actor/singer/dancers backed by a Klezmer band and is directed by Gustavo Zajac, a world expert on music from the Jewish diaspora as well as an accomplished Broadway director/choreographer.

Closing out the 32nd season is Scenes from an Execution, which director Andrew Smith (The Hard Problem, The Gun Show, Far Away) says will feel modern and relatable to present-day issues, despite its 16th-century Venice setting. Realist, rebel, and free spirit, painter Galactica — played by Lisa Veltan Smith (Far Away, Plano) — does not produce what is expected, and winds up caught between personal ambition and moral responsibility.

Season tickets are on sale now, with individual tickets available closer to each show.

Garlic Knots

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A plate of garlic knots sit on a green table top beside a side dish of ramp butter.

Spring is a funny thing in Western Pennsylvania. Most years, winter turns to summer in a ten-minute changeover from slush to 85-degree weather. That rush of heat and light awakens Mother Nature and the first delicious foods of a new growing season appear – like wild ramps, spring lettuces, and other tender shoots and sprouts. This return of fresh flavors is one of Kate Romane’s favorite times of year, and she shares her garlic ramp dipping butter recipe to celebrate!

Bake up your favorite bread dough in the shape of two-bite knots or rolls, and dip away!

Garlic Knots Recipe

INGREDIENTS

½ lb. ramp tops
2 tbsp. chopped garlic
1 lb. butter, softened

INSTRUCTIONS

  1. First, clean those dirty ramp tops well under cold running water! Chop them, along with the garlic.
  2. Smoosh all ingredients together by hand.
  3. Brush onto garlic knots or rolls directly out of the oven. Or slather onto slices of fresh bread and broil quickly.
  4. Leftover ramp butter will freeze well until you need it again.

Recipe by Chef Kate Romane, Black Radish Kitchen / Styling by Ana Kelly / Photo by Adam Milliron

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Rose and Black Pepper Martini

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A slightly yellow in color Rose and Black Pepper Martini in a martini glass sits on a white granite countertop. Rose petals are off to the side.

This Rose and Black Pepper Martini features Kingfly Spirits‘ “parfait amour,” which is French for “perfect love,” and we agree that the spirit itself is pretty perfect. The rose floral component of this liqueur plays well with the spice of the black pepper for a great balance with the vodka base.

What Does Black Pepper Add to this Rose Martini?

Black pepper is a typical aroma note for red wine or smokier spirits. It pairs beautifully with pairs beautifully rye and vermouth, strong, potent brown liquors that might need a little bit of spice. In the case of this rose martini, the flavor is so subtle that a dusting of black pepper gives it a pleasingly warm, spicy flavor. For other takes on how flavors can show up in a martini, try our Lemon Basil Martini or Dirty Martini

 

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A slightly yellow in color Rose and Black Pepper Martini in a martini glass sits on a white granite countertop. Rose petals are off to the side.

Rose and Black Pepper Martini


  • Author: Raoul Segarra

Description

A martini with a kicik.


Ingredients

Scale
  • 2 oz Kingfly Vodka
  • ¾ oz Kingfly Parfait Amour
  • 2 grinds of ground black pepper


Instructions

  1. Combine all ingredients in a mixing glass and stir with ice.
  2. Strain into a chilled Nick and Nora glass.

Story, Recipe, and Styling by Raoul Seagarra
Photography by Dave Bryce 

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Compound Butters

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Compound butter makes for endless flavor profiles.
Compound butter makes for endless flavor profiles.

Compound butter makes for endless flavor profiles. Discover the basics of homemade butter here.

Pumpkin Caramel Browned Butter

Ingredients:
2 sticks of unsalted butter
¼ tsp cardamom seeds, powdered
2 pinches powdered mace (less than 1/16th tsp)
3 tbsp dark brown sugar
1 tbsp water
2 tbsp pumpkin purée

Instructions:
Place sticks of butter in a small saucepan on medium-low heat and melt. Once the butter is melted, stay close, stirring often until the butter changes color to a light golden brown.

You will first see the butter beginning to foam as the milk solids rise to the top. Keep stirring, watching for the butter to change color. Once you notice the color becoming more golden, you may want to remove it from the heat so it doesn’t burn. This whole process should take about 8-10 minutes. Let cool slightly, then pour the browned butter into a container.

To make the caramel, melt the brown sugar and water on medium-low heat. Stir until bubbles begin to form. Continue stirring so the sugar doesn’t burn. Once it tastes like caramel, in about 1-2 minutes, pour into the melted browned butter.

Add the 2 tbsp of pumpkin purée, the powdered cardamom, and mace and stir everything together. Refrigerate for 35-40 minutes or until the butter solidifies. Remove from the fridge and use an immersion blender to whip the butter. Then place it back in the fridge until it solidifies enough to roll in wax paper.

Form the butter into 2 logs and place each on top of a piece of wax paper. Roll the paper around the butter logs and twist the ends. Place in the freezer until ready to use.

Maple Ginger Bourbon Butter

Ingredients:
2 sticks softened unsalted butter
4 tsp pure maple syrup
2 tsp bourbon
1 ½ tsp ginger, grated on a microplane
pinch of salt

Instructions:
Stir together all the ingredients until well incorporated.
Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Anchovy Chive Butter

Ingredients:
2 sticks softened butter
3 anchovy fillets (in hot oil) crushed to a paste
¾ tsp gochugaru
2 tbsp finely chopped chives
juice of ¼ lemon
sprinkle of salt

Instructions:
Stir together all the ingredients until well incorporated.

Shape into two logs and place each onto a piece of wax paper.

Roll the paper around the butter and twist the ends. Place in the freezer until ready to use.

Recipes by Veda Sankaran / Photography by Dave Bryce / Styling by Keith Recker / Bread by Crustworthy / Textile by Kendra Russo / Ceramics by Frank DeFabo and Billy Ritter / With Support from Buy Fresh, Buy Local of Western Pennsylvania and PA Preferred

Lynchburg Lemonade Spin: Allegheny Lemonade

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Two highball glasses, one slightly in front of the other, filled with a local riff on Lynchburg Lemonade. Bright yellow colors.
A local riff on Lynchburg Lemonade using Kingfly Rye and orange liqueur.

A riff on a Lynchburg Lemonade. For a while now, I’ve wanted to do a riff on this drink here at Kingfly, and this is a nice take on the traditional recipe. Since we’re not using Tennessee whiskey, this local spin features Kingfly Rye and our famous orange liqueur.

ALLEGHENY LEMONADE

INGREDIENTS

1 ½ oz Kingfly Rye Whiskey
1 oz Kingfly Orange Liqueur
1 oz lemon juice

INSTRUCTIONS

Combine all ingredients in a highball glass. Fill with ice and top with San Pellegrino Limonata. Garnish your locally made Lynchburg Lemonade aka Allegheny Lemonade, with a lemon wheel.

STORY, RECIPE, AND STYLING BY RAOUL SEGARRA / PHOTOGRAPHY BY DAVE BRYCE

See the rest of Segarra’s springtime cocktail creations.

Realigning Body and Mind at Sierra Grande Lodge & Spa

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A casitas with private hot springs tub at Sierra Grande Lodge & Spa.
Regional editor Alex Hanna enjoys a staycation at Sierra Grande Lodge & Spa. Shown here, one of their casitas with private hot springs tub.

I sprained my ankle playing in a tennis clinic. For quite some time, the lingering pain kept me from my main form of exercise, affecting me both physically and mentally. Add some work stress, and the need for a good staycation became obvious. Looking for a change of scenery, a mini-road trip, and a soak, I realized that Truth or Consequences (TrC), an easy three-hour trip down I25 from Santa Fe, would do the trick. The town was, after all, originally called “Hot Springs, NM” before they changed it for a radio-show contest.

King balcony room at Sierra Grande Lodge & Spa.
King balcony room at Sierra Grande Lodge & Spa.

The place that looked the most appealing also had an environmental connection that made me even more intrigued. Sierra Grande Lodge & Spa is part of the Ted Turner Reserves and serves as a hub for surrounding properties that have their own lodges.

The waters of the hot springs around TrC have traces of iodide, gold, lithium, magnesium sulfates, potassium chlorate, potassium permanganate, silver, and sodium fluoride. The lure of silver and gold aside, it was the magnesium I was after to help treat this sports injury.

Spa treatment room at Sierra Grande Lodge & Spa.
Spa treatment room at Sierra Grande Lodge & Spa

Upon arrival at Sierra Grande Lodge & Spa, I managed to secure a massage in the resort’s beautiful facility adjacent to the tubs. The therapist quickly assessed that I might be thinking about a relaxing vacation massage when a medical-therapeutic massage would better address my healing needs. Her emphasis on stretches and pressure points helped realign my body, and subsequently, my mind.

After soaking and body work, I ventured out to the very lively and friendly Truth of Consequences Brewing Company just a few blocks away. They don’t serve food but, you can call across the street to the cute Grapevine Bistro and they’ll run some over to you. Since my version of self-care includes green chile cheeseburgers and beer, my healing process continued.

A side profile of a man holding binoculars up to his face as he looks left.
Birding with Ken Stinett at Ted Turner Reserves

Aware of the extent of the Ted Turner Reserves thanks to my work on the board of Audubon Southwest, I asked the Lodge for a tour. My guide, Ken Stinett, drove me all around the huge property––on and off road––in his oversized four-wheeler. He was incredibly knowledgeable of the area, the flora and fauna, and was an excellent birder to boot. As a novice birder testing out new binoculars, I was quite satisfied by the many hawks and quail we spotted.

Wildlife observed at Ted Turner Reserves during a staycation.
Wildlife observed at Ted Turner Reserves

Animas Creek winds its way through the huge and gorgeous Ladder Ranch, one of three major Ted Turner Reserves in New Mexico. Turner didn’t start out as a conservationist, but he quickly realized that to enjoy the lands he loved he’d have to become one. Ladder Ranch, in particular, is now central to restoring habitat for bison, elk, frogs, tortoises, and even wolves. All of which makes it also appealing to birds and to those like me needing a healing escape.

tedturnerreserves.com/sierra-grande

Kingfly Gin Julep

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Pink liquid makes up this cocktail, a lighter, brighter, super refreshing version of a mint julep. 

I used to work at a gin-only distillery, and around Derby time, I had to come up with something that featured gin rather than bourbon. The honey is a nod to the original julep, and I love the way grapefruit and gin play together. This is a lighter, brighter, super refreshing version of a mint julep.

What Does Gin Change in a Mint Julep?

Substituting gin for bourbon in a mint julep not only works with the classic ingredients differently but also introduces new flavors too. While the refreshing mint and sweetness remain, gin introduces a botanical taste with its prominent juniper notes and even hints of citrus or coriander. This replaces the warmer, caramel and vanilla undertones typically found in bourbon, resulting in a lighter, more herbaceous, and drier drink.

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Pink liquid makes up this cocktail, a lighter, brighter, super refreshing version of a mint julep. 

Kingfly Gin Julep


  • Author: Raoul Segarra

Description

You’ll be pleasantly surprised how gin changes a julep.


Ingredients

Scale
  • 24 mint leaves
  • 2 oz Kingfly Gin
  • ¾ oz grapefruit cordial
  • ½ oz grenadine
  • ¼ oz honey syrup
  • ½ oz lime juice


Instructions

  1. Muddle mint leaves in a shaker tin.
  2. Combine all other ingredients and shake with ice.
  3. Strain into rocks glass filled with crushed ice. Garnish the Kingfly Julep with mint frond and lime wheel.

Story, Recipe, and Styling by Raoul Segarra
Photography by Dave Bryce

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Ham With Blueberry Yuzu Glaze

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An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

Ham has long been a traditional choice for holiday meals, especially for Easter brunches and dinners. Historically, the harvest of both crops and animals took place in the fall. Hams were then smoked and put up to cure over the winter months, making them ready to eat in spring. Its popularity grew out of availability. In these modern times, we find ham available year-round, making it a holiday favorite. This recipe will keep you craving ham all throughout the year.

Tips for Glazing Ham 

Like all meat products, no ham is exactly the same. In general, there are a few things you can keep in mind when cooking a ham. You need to get the ham with the skin on in order to make glazed ham. If the ham doesn’t have the rind, you won’t be able to get that glaze texture you want. Prior to applying the glaze, it’s best to score it lightly in a diamond pattern, only about 75% of the way through the fat. This ham recipe will yield best results if you score the ham and allow the flavors to penetrate the meat.

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An aerial view of a cooked ham with blueberry yuzu glaze sitting in a white roasting tray with blueberries, thyme, and lemon garnishing the meat.

Ham With Blueberry Yuzu Glaze


  • Author: Anna Franklin

Description

Celebrate the harvest with ham!


Ingredients

Scale

For the ham:

  • 810 lb ham
  • 2 cups water
  • 2 tbsp butter, melted

For the glaze:

  • ½ cup light brown sugar
  • 1 tbsp water
  • 12 oz bag frozen blueberries
  • 1 small star anise
  • 4 cloves
  • 1 tsp finely grated ginger (use a microplane)
  • ¾ cup yuzu cha*
  • ½ tsp salt
  • 2 tbsp bourbon

Note: *yuzu cha can be found in Asian markets. It is a marmalade-like product typically used combined with water as a tea.

For the rosemary pecans:

  • ¾ cup candied pecans
  • 2 sprigs of rosemary


Instructions

For the glaze:

  1. To prepare glaze, place the brown sugar and water in a small saucepan on low heat. Stir to dissolve and simmer for 5 minutes. Then add the blueberries. After about another 5 minutes, place in the star anise, cloves, and ginger.
  2. Stirring often, cook on medium heat until the blueberries burst. Then lower the heat and add in the yuzu cha and salt. Stir and simmer until the glaze slightly thickens.
  3. Immediately before taking the glaze off the heat, pour in the bourbon and stir to combine. Remove and let cool.

For the rosemary pecans:

  1. Preheat the oven to 250°. Place the pecans on a baking sheet. Strip the needles off the rosemary and sprinkle them on top of the pecans, using your hands to mix them together.
  2. Lightly toast in the oven for 5 minutes, stir and toast for an additional 5 minutes. Cool and set aside to use later.

For the ham:

  1. Preheat the oven to 325°. Score the ham in a diamond pattern using a sharp knife.
  2. Place a rack inside a roasting pan. Pour 2 cups of water in the bottom of the pan. Place the scored ham on top of the rack. Cover loosely with foil and place in the oven.
  3. Roast for 30 minutes, remove foil and baste with the glaze. Cover with foil and place in the . oven again for another 30 minutes. Remove, uncover, and baste again using both the glaze and the pan dripping. Cover and place back in the oven for an additional 30 minutes.
  4. Remove the foil and baste with the glaze and pan drippings. Then brush on the melted butter. Check the temperature of the ham with a thermometer and cook uncovered until it reaches 140 degrees.
  5. Let the ham rest, then top with the rosemary pecans, crushing some and leaving some whole. Slice and serve.

Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce 

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Angels and Demons in the Vaults at Museum of International Folk Art

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A group of four ceramic beige angels sit on a greenish brown background.

Founded in 1953, the Museum of International Folk Art (MOIFA) holds more than 160,000 objects. Legendary 20th century designer Alexander Girard and his wife Susan gifted over 106,000 of these to the institution. This makes it the largest collection of international folk art in the world.

Ancient Sumerians may have birthed the first angels approximately 3,000 years ago with their sculptures of otherworldly winged guardians. Nearly as old are Zoroastrian visions of a great battle between good and evil fought by angels and demons, which may have influenced subsequent Biblical accounts. According to Yale University scholar Dale B. Martin, only in the 2nd century C.E. does the Old Testament story of Lucifer, the most beautiful (and errant) of the angels, morph into the idea that angels and demons occupy branches of the same family tree.

Conservation Through Curators

MOIFA’s generations of curators carefully keep these depictions of cousins from cultures around the world in vaults. These art-whisperers care for works in the permanent collection, organize exhibitions, and through their scholarship bring to light their origin stories from communities around the world. They also help us perceive the meanings and lessons by these works and the context in which they were created.

In the varied countenances of Michaels and Mephistopheleses we most certainly find signs of kinship in the curve of a smile, the tinkle of an eye, the flourish of a gesture. How could we not? These artifacts of humanity reflect back to us facets of ourselves. There is wisdom to gain and comfort to take here in our polarizing times. If angels and demons, thought to express opposing extremes of human nature, are kin, how can we not pause and try to understand each other better? MOIFA’s website declares that part of the organization’s mission is “to illuminate human creativity and shape a humane world,” and awakening such ideas within us means that curators past and present are very much on the job.

An old art piece of an illustrated devil having a girl cling to him against a green background.

From Prague, Czech Republic. Artist, Hana Králová, 1966.

Into Temptation

The devil can sweep the most angelic of us off our feet! This licentious spirit rendered in linen lace has taken innocence by surprise. As with the very ancient tale of Persephone, who set the cycle of seasons in motion by eating a few pomegranate seeds during her first visit to the underworld, who knows what surprises might arise from the aftermath of this encounter.

A statue of a red devil completely naked with a greenish brown background in the vaults at the Museum of International Folk Art.

From San Gabriel, Suchitepéquez, Guatemala. Artist unknown.

Lucifer

MOIFA’s notes on this devilish figure link him to pre-Christian imagery. “The development of the Christian devil was influenced by the pagan god Pan, who was half goat and half man. Pan’s carnal appetite made it easy for early Christian worshipers in the Roman world to associate this god with all things forbidden. He soon became synonymous with sin. Pan’s association with the wildness of life outside the confines of customs and norms is reinforced by the cloven hoof of his left foot, his crab claw hands, his serpentine tail, his horns, and, of course, his (ahem) unconcealable lust for life.

A group of four ceramic beige angels sit on a greenish brown background.

Candlesticks made by a Poqomam artisan in Chinautla, Guatemala in the 1960s.

A Glory of Angels

Far more circumspect than Lucifer, these ceramic angels conceal their nether regions under round skirts stone-burnished to a beautiful sheen. Emblems of heavenly elegance and propriety, the dove-bearing beauties still show signs of devilish cousinship. A history of heat and passion is written in the flame-kissed markings left behind by their time in the fire.

A handcrafted angel in a red dress with white wings at the museum of international folk art sits against a bright orange background.

From Tabay Mérida Venezuela. Artist unknown.

Guardian Angel

Judging from the hooks on its back, this carved bas-relief wooden angel was probably hanging on a wall. Under its wideset blue eyes, could anything bad possibly happen? Probably not. But, is the definition of “good” accommodatingly broad when your gorgeous guardian angel’s robe is a provocative red and his/her neck is as sturdy as a bull’s? This winged watcher might well have accepted an invitation to split a bottle of wine over a discussion of the complexities of personal morality.

Six devils created in what looks like a bread dough material sit against a bright orange background at the Museum of International Folk Art.

From Calderón Pichincha, Ecuador. Artist unknown.

Bread Dough Devils

Neither Valentino nor Versace could rival the feast day finery of these hand-rolled and  sculpted bread dough devils. After sculpting, they dry for a few days, and are then painted and varnished. Rising in the 1940s out of an All Souls’-Day tradition of bread babies in Calderón Pichincha, Ecuador, their exuberance is enviable. They may be right at home with the angel in red just above. They might, however, hog the wine and hijack the conversation towards the virtues of parties, raves, and other earthly pleasures.

Story by Keith Recker / Photography by Tira Howard / Special Thanks to Kate Macuen, Director of Collections, Museum of International Folk Art

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Modern Tzimmes

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Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Tzimmes is a colorful side dish traditionally served during the Jewish holidays of Passover and Rosh Hashanah. In Yiddish, tzimmes means “to make a fuss.” And while the Tzimmes roasted root vegetable recipe for this beautiful dish does require a bit of a fuss, with all of the peeling and chopping that takes place, it is quite simple to prepare. The result of this Tzimmes recipe is a roasted vegetable dish that’s both savory and sweet, and pairs well with just about any protein selection.

The History of Tzimmes

According to Jewish author Michael Wex, the first tzimmes recipe appeared in a non-Jewish cookbook titled “Le Ménagier de Paris” in 1393 as chopped turnips, carrots and gourds cooked in honey.  500 years later, an 1896 Yiddish cookbook instructed its readers to simmer a turnip with schmaltz and sugar. Tzimmes has been around the block, and no matter how much of a fuss it is, Jewish families have continued to make it since then. Its glaze of honey makes it perfect for Rosh Hashanah, when the honey symbolizes having a sweet year to come.

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Tzimmes, a roasted root vegetable dish served in a large grey bowl with a dried fruit sauce.

Modern Tzimmes


  • Author: Veda Sankaran

Description

An Ashkenazi Jewish comfort food.


Ingredients

Scale

For roasted vegetables:

  • 34 purple and orange carrots, peeled and cut in half lengthwise
  • 45 small parsnips, cut in half lengthwise
  • 1 small bunch Easter egg radishes, tops removed and cut in half
  • 3 small sweet potatoes, cut in half lengthwise
  • 1 small white onion, peeled and cut into 2-inch chunks
  • 1 tbsp olive oil
  • 2 tbsp vegan butter
  • Salt to taste

For dried fruit sauce:

  • 14 dried apricots
  • 8 medjool dates, pitted and cut in half
  • 6 pieces of crystallized ginger, cut in half
  • ¼ cup light brown sugar
  • ¼ cup honey
  • 1 cup orange juice
  • Zest of 1 orange
  • 2 pieces mace
  • Pinch of cinnamon
  • Pinch of salt
  • Chopped parsley for garnish


Instructions

For roasted vegetables:

  1. Preheat the oven to 400 degrees.
  2. Place all the root vegetables in a large bowl and toss with the olive oil.
  3. Line a baking sheet with foil and place the vegetables cut side down .
  4. Roast for 20 minutes, then carefully flip the vegetables.
  5. Add 1 tablespoon of butter, and roast for another 10 minutes.
  6. Turn the vegetables one last time, adding the last tablespoon of vegan butter and cook for another 10 minutes or until the veggies are done.

For dried fruit sauce:

  1. Place all the ingredients for the sauce together in a small saucepan and simmer on low heat until the dried fruit softens and the flavors combine. Simmer just long enough for the sauce to thicken slightly.
  2. To plate, place the roasted veggies on a platter, spoon the dried fruit sauce on top, and sprinkle the chopped parsley to garnish.

 

Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce 

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