Subscribe
Home Blog Page 3

Black Forest Cherry Yule Log (Buche De Noel)

By
Samuel
-
0
Black Forest Cherry Yule Log by Alyssa Zimmerman and Marla Harvey, Georgie's Corner Bakery & Café - PEOPLE'S CHOICE 3RD PLACE

At Georgie’s Corner Café, Head Pastry Chef Marla Harvey and Sous Pastry Chef Alyssa Zimmerman transform tradition into artistry with their Black Forest Cherry Yule Log. Layers of airy chocolate sponge cake, tart cherry whipped filling, and a splash of cherry liqueur create bold, balanced flavor. They finish the dessert with whipped chocolate ganache, meringue mushrooms, and sugared rosemary to evoke a snowy forest. The result blends nostalgia and innovation in a stunning holiday centerpiece.

Their Black Forest Cherry Yule Log was made 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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up shot of a heavily decorated black forest cherry bouche de noel (yule log).

Black Forest Cherry Yule Log (Buche De Noel)

  • Author: Marla Harvey and Alyssa Zimmerman
Print Recipe

Description

A show-stopping holiday dessert.

Ingredients

Scale

For the chocolate cake:

  • 15 egg yolks
  • 1.5 tsp vanilla extract
  • 219 g canola oil
  • 92 g cocoa powder
  • 473 ml hot water
  • 2 tsp salt
  • 656 g all-purpose flour
  • 825 g granulated sugar
  • 15 egg whites
  • 1 ¼ tsp cream of tartar

For the cherry liquor simple syrup: 

  • 1 cup granulated sugar
  • 1 cup water
  • 4 tbsp cherry liquor

For the cherry whipped filling:

  • 34 g freeze-dried tart cherries, crushed
  • 3 lb cream cheese or mascarpone (room temperature)
  • ½ lb unsalted butter (room temperature)
  • 2 lb powdered sugar (sifted)
  • 1 tbsp salt
  • 2 tbsp vanilla bean paste
  • 1 tbsp tart cherry juice

For the meringue mushrooms: 

Yields: 50 mushrooms

  • 200 g egg whites
  • 150 g granulated sugar 1
  • 325 g granulated sugar 2
  • 83 g water
  • ¼ tsp cream of tartar
  • Salt to taste

For the chocolate ganache:

  • 670 g 70% Valhrona dark chocolate
  • 678 g 36% heavy cream
  • 4 tbsp tart cherry concentrate
  • ¾ tsp salt
  • 2 tsp vanilla bean paste

For the sugared rosemary:

  • 2-3 fresh rosemary sprigs
  • ½ cup cherry simple syrup
  • 1 cup granulated sugar

Instructions

For the chocolate cake:

  1. Preheat oven to 325 degrees.
  2. Prepare 3 half-sheet trays generously sprayed with non-stick spray and a Silpat (any nonstick mat or parchment paper should work, too).
  3. In a large stainless-steel bowl, bloom your cocoa powder with all of the hot water and whisk until smooth, set aside.
  4. In the bowl of a stand mixer with the whisk attachment, whisk your egg yolks until pale and fluffy on medium high.
  5. Slowly stream in the canola oil and whip until doubled in size.
  6. Slowly stream in your water/cocoa mixture.
  7. Remove the yolk mixture into a separate bowl and wash your mixing bowl out so there is NO oil residue left over.
  8. In a separate stainless-steel bowl, sift all your dry ingredients together.
  9. Fold the yolk mixture with the dry mixture until there are no dry spots, set aside.
  10. In the bowl of your stand mixer, place your egg whites and cream of tartar.
  11. Whip the egg whites slowly and add your sugar a few tablespoons at a time until fully incorporated.
  12. Once all your sugar is added, add your vanilla.
  13. Whip until you have medium stiff peaks.
  14. With a rubber spatula, fold your whites into the other mixture.
  15. Fold until there are no visible whites, but do not over mix because you will lose air.
  16. Once mixed, take your sheet trays and fill each one with 900 grams of batter.
  17. Even out the batter with an offset spatula and bake for 10-15 minutes or until cake springs back when touched.
  18. Place on a rack to cool for about 5 minutes while you prepare your parchment paper and powdered sugar.
  19. Using a full sheet of parchment paper, place piece flat on your table and, using a sifter, generously sprinkle powdered sugar.
  20. Flip your cake onto the parchment and remove the Silpat from the back.
  21. Add more powdered sugar to the top of the cake and then gently roll onto a log with the long side.
  22. Let sit rolled up until COMPLETELY cooled.
  23. Unravel and fill with filling.

For the cherry liquor simple syrup:

  1. Bring water and sugar to a boil in a small saucepan.
  2. Add in cherry liquor.
  3. You can adjust the amount of cherry liquor if you want a stronger syrup.
  4. Let cool completely before using.

For the cherry whipped filling:

  1. Whip butter and cream cheese (or mascarpone) together in a stand mixer with a whip attachment. If using mascarpone, you’ll want to strain out some of the liquid using a cheese cloth or else your filling may seem wet.
  2. Slowly add in your sifted powdered sugar, one cup at a time.
  3. Once the powdered sugar is fully incorporated, add in your cherry juice, salt, and vanilla bean paste.
  4. Once everything is mixed together, remove the bowl and the whip, and using a rubber spatula, fold the freeze-dried cherries into the filling.
  5. You’ll want to spread this on your COOLED cake at room temperature.

For the meringue mushrooms:

  1. In a medium saucepan, combine sugar #2 and water.
  2. Cook on medium until it reaches 240 degrees.
  3. While the sugar syrup is cooking, gather a stand mixer bowl and add in the egg whites, cream of tartar, and salt.
  4. With a whisk attachment, whip the egg whites on medium high and slowly add in sugar #1 as soon as the whites look foamy.
  5. Add about a tablespoon at a time until fully incorporated.
  6. While your whites are whipping, your syrup should be starting to reach 240 degrees.
  7. After it reaches 240 degrees, remove from the heat and with your mixer still on medium, slowly stream in the sugar syrup.
  8. Be careful to not let splatter around the sides of the bowl.
  9. Whip on high once all incorporated until stiff peaks form.
  10. Pipe into mushroom shape and bake at 220 degrees  for 2 hours, keeping the oven CLOSED or they will crack.

For the chocolate ganache: 

  1. Bring your heavy cream and cherry concentrate to a scalding boil in a small saucepan.
  2. Break up your chocolate into small pieces.
  3. Pour heavy cream mixture over chocolate.
  4. Add salt and vanilla.
  5. Let sit until chocolate is completely melted.
  6. Let come to room temperature.
  7. With a stand mixer and whisk attachment, pour ganache into bowl and whip on medium until double in size.
  8. Use to decorate.

For the sugared rosemary: 

  1. Dip desired amount of rosemary sprigs into the cherry simple syrup.
  2. Place on sheet tray with a wire rack and let dry until tacky.
  3. Using granulated sugar, roll rosemary around until fully coated.
  4. Use as needed for decoration.

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 Georgie’s Corner Café: Marla Harvey, Head Pastry Chef and Alyssa Zimmerman, Sous Pastry Chef
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Spiced Orange Cranberry Bars

By
Samuel
-
0
Cranberry Orange Bar by Josiah Moore

Josiah Moore, a second-semester Baking & Pastry Arts student at Community College of Allegheny County, made Spiced Orange Cranberry Bars inspired by lemon bars but with seasonal flavors. A buttery, spiced crust provides a warm base for a bright orange filling topped with tart cranberry compote, creating a balance of sweet and tangy notes in every bite. “I’m very proud of what I made,” Moore said, describing the dessert as a comforting twist perfect for the holidays.

Moore 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 went head-to-head in a battle for the most decadent.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Orange Bar by Josiah Moore

Spiced Orange Cranberry Bars

  • Author: Josiah Moore
Print Recipe

Description

A dessert with a comforting twist perfect for the holidays.

Ingredients

Scale

For the crust:

  • 3 ¾ cups flour
  • 1 cup powdered sugar
  • ¾ tsp salt
  • 1 lb + 2 tbsp butter
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 ½ tbsp orange zest

For the orange filling:

  • 2 cups sugar
  • 1 cup orange juice
  • 8 eggs each
  • 4 tbsp orange zest
  • ½ cup all-purpose flour

For the cranberry compote:

  • 2 cups (approx. 8 oz) cranberries, frozen
  • ⅓ cup sugar
  • ½ cup water

Instructions

For the crust:

  1. Preheat oven to 350°F. Grease and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together flour, powdered sugar, salt, cinnamon, nutmeg, and orange zest.
  3. Cut in the butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
  4. Press the dough evenly into the prepared pan to form a crust.
  5. Bake for 20–25 minutes, or until lightly golden around the edges. Set aside to cool slightly.

For the orange filling:

  1. In a medium bowl, whisk together sugar, eggs, orange juice, and orange zest until smooth.
  2. Sift in the flour and whisk until fully incorporated.
  3. Pour the filling over the slightly cooled crust and spread evenly.
  4. Bake for 20–25 minutes, or until the center is just set and no longer jiggly.
  5. Allow to cool completely before topping with cranberry compote.

For the cranberry compote:

  1. In a small saucepan, combine cranberries, sugar, and water over medium heat.
  2. Cook, stirring occasionally, until the cranberries burst and the mixture thickens, about 10–12 minutes.
  3. Remove from heat and let cool completely.

To assemble:

  1. Spread the cooled cranberry compote evenly over the orange layer.
  2. Refrigerate for at least 1 hour before slicing.
  3. Dust with powdered sugar before serving, if desired.

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 Josiah Moore
Photography by Laura Petrilla

Subscribe to TABLE Magazine‘s print edition.

Winter Spice Cake

By
Samuel
-
0
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.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
-
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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
-
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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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
-
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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A 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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A 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
-
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

Subscribe to TABLE Magazine’s print edition.

German Christmas Market in a Cake

By
Samuel
-
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.

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.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A 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
Print Recipe

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.

1234...274Page 3 of 274

Copyright © Table Magazine, 2025
Table Magazine participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.

Table Magazine wants to know your location.

TABLE Magazine operates regional sites - Knowing your location helps us route you to the appropriate site for the best experience.