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Sweet Potato Creme Brûlée

By
Abdul Rafay
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0
A delightful Thanksgiving dessert featuring creamy sweet potato custard topped with a caramelized sugar crust.

Rich, velvety, and kissed with warm spices, Chef Selina Progar’s Sweet Potato Crème Brûlée is a decadent twist on the classic French dessert. The natural sweetness of roasted yams blends beautifully with cinnamon, ginger, and nutmeg. The mix creates a custard that’s as comforting as it is elegant. The dessert is finished with a crisp, caramelized sugar top (see below). As if that is not enough, we add cloud of toasted marshmallow fluff. This a show-stopping treat perfect for special occasions.

Sweet Potato Creme Brûlée Recipe

This recipe infuses the familiar crème brûlée with the earthy depth of sweet potatoes. Why? To add both flavor and a gorgeous golden hue. The creamy custard is slow-baked to perfection, then chilled for the ideal silky texture. Just before serving, the sugar crust is torched to a delicate crackle, offering that satisfying contrast between crisp and creamy in every spoonful.

Perfect for holiday dinners, dinner parties, or a cozy weekend indulgence, this Sweet Potato Crème Brûlée is a dessert that feels both nostalgic and fresh. The addition of homemade marshmallow fluff makes it extra special, adding a playful, toasty finish that will have guests asking for seconds. It’s a recipe that proves comfort food can also be refined and unforgettable.

Do You Need a Torch for Creme Brûlée?

A kitchen torch does come in handy in making creme brûlée. It gives you a better shot at evenly caramelizing the sugar to get the crispy layer of sugar that is so fun to shatter as you dig into your dessert. You can, however, use a broiler as well. Be sure your ramekins are oven proof. Keep very close watch on your creme brûlée to be sure that it doesn’t burn. In fact, don’t look away for a second!

Here’s a handy option if you to buy a torch.

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A delightful Thanksgiving dessert featuring creamy sweet potato custard topped with a caramelized sugar crust.

Sweet Potato Creme Brûlée

  • Author: Selina Progar
  • Yield: 6 ramekins 1x
Print Recipe

Description

Specialty tools needed- ramekins, casserole dish, torch, stand mixer, candy or digital thermometer

Oven used – standard, no convection

Ingredients

Scale
  • Yams- Orange
  • 1 large potato, you need 8 oz after processing
  • 18 oz Heavy Cream
  • 4 oz Sugar
  • 5 g Salt
  • 7 Yolks, each from large eggs
  • 4 g Cinnamon
  • 2 g Ground Ginger
  • 2 g Ground Nutmeg
  • 100 g Sugar – just for the brûlée

Marshmallow Fluff:

  • 120 g Egg Whites
  • 25 g Sugar #1
  • 235 g Corn Syrup
  • 144 g Sugar #2
  • 50 g Water #1
  • 1 tsp Gelatin
  • 2 Tbls Cold Water

Instructions

  1. Peel and cut up the sweet potato into cubes. In a bowl, toss in a little bit of vegetable oil, place on a pan lined with foil, and roast at 350 until very fork-tender. The fork should have zero tug and go right in and out of the potato. Start at 45 minutes.
  2. Once the potatoes are done roasting, mash sweet potatoes and press through a fine-mesh strainer; rice, blend or place in a food processor until smooth. Set aside. This can be done the day before to reduce prep time. Store in an airtight container in the fridge.
  3. Bring heavy cream and spices to a boil. In a separate bowl, whisk together yolk, sugar, and salt.
  4. Temper (Pour half of the cream into the yolk mixture and whisk until combined), then add the remaining cream. Whisk until combined. Add sweet potatoes and whisk until incorporated.
  5. Preheat the oven to 300 degrees.
  6. Place ramekins in a deep foil pan or casserole dish. Fill the dish 1/2 way up, not the ramekins, with water and place the tray in the oven on a slightly ajar rack from the rest of the racks. Carefully ladle or pour a small pitcher of creme brûlée batter into each disk about 1/2 inch from the top. Carefully push the rack into the oven and close the door.
  7. Bake at 300 degrees starting at 50 minutes. Test the creme brûlée by slightly shaking the dish, making sure the custard in the center is not liquid and does not jiggle. If more time is needed, bake in 8-minute intervals. Carefully remove the pan of water and ramekins from the oven.
  8. Carefully remove the ramekins from the water bath, and let them rest on your counter for 15 minutes. Then place into the fridge for at least 3 hours. To cool all the way through
  9. Top with sugar, and torch until the sugar begins to caramelize.
  10. Place a dollop of mallow fluff on top, and tap with the torch to your color liking.

Marshmallow Fluff:

  1. Bloom gelatin by sprinkling it over cold water, and let it sit.
  2. Place egg whites on the mixer and whip until foamy. Slowly add the first sugar to the whites.
  3. In a pot, combine water #1, corn syrup, and sugar #2, and be sure there are no dry spots of sugar. Brush the sides of the pot with a clean brush and water. This will reduce the crystallization of the sugar. Cook to 248 degrees on either a digital thermometer or a candy thermometer.
  4. While the egg whites are mixing on high speed, carefully and slowly pour the sugar mixture down the side of the mixing bowl to create a meringue; add the gelatin immediately while the mixing bowl is hot. Mix on high speed until the bowl is cool to touch the inside of your wrist.
  5. Store in an airtight container in the fridge. Top the creme brûlée with fluff and torch to caramelize.

Did you make this recipe?

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

Recipe by Selina Progar
Styling by Keith Recker
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Spring Rolls with Asian Pear Dipping Sauce

By
ZAIN
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0
A flat lay of fresh spring rolls with a sweet potato noodle filling, arranged on lettuce leaves with a side of dipping sauce and roasted peanuts.

Fresh, colorful, and bursting with flavor, Spring Rolls with Pear Sauce are so fun to make. And to eat, too! Packed with crisp vegetables, Korean sweet potato noodles, and cilantro, they’re a light yet satisfying dish perfect for any occasion. The sweet and tangy pear sauce takes them to the next level, making every bite refreshing and unique.

Spring Rolls with Asian Pear Dipping Sauce Recipe

Perfect for a light lunch, a healthy snack, or an impressive appetizer for date night, these spring rolls are easy to prepare and fun to assemble. Serve them with the homemade pear dipping sauce for a dish that’s as eye-catching as it is delicious. Once you try them, they might just become your go-to fresh roll recipe.

Customize Your Spring Rolls!

This recipe is naturally vegan, gluten-free, and endlessly customizable. You can mix and match your favorite vegetables, and add herbs for extra freshness. You can even include tofu, chicken, or shrimp for more protein. The combination of crunchy veggies and soft noodles wrapped in delicate rice paper creates a beautiful balance of textures, while the pear sauce adds a bright, fruity twist. The addition of your favorite protein only adds to the tastiness.

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A flat lay of fresh spring rolls with a sweet potato noodle filling, arranged on lettuce leaves with a side of dipping sauce and roasted peanuts.

Spring Rolls with Asian Pear Dipping Sauce

  • Author: Veda Sankaran
Print Recipe

Description

Upgrade regular spring rolls with a tangy sipping sauce. 

Ingredients

Scale
  • Rice paper spring roll wrappers
  • 2–3 oz Korean sweet potato noodles, boiled and drained
  • 2 carrots, peeled and julienned
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • ¼ small red cabbage, shredded thinly
  • 1 bunch cilantro, leaves only

For the Sauce:

  • ½ Asian pear grated
  • 1” ginger grated
  • 1 tbsp soy sauce
  • 2 tsp brown rice vinegar
  • 1 tsp ponzu sauce
  • 1 tsp gochugaru
  • Salt

Instructions

  1. Once all the filling ingredients are prepped. Make the sauce by stirring together the grated pear, ginger, soy sauce, brown rice vinegar, ponzu sauce, gochugaru, and salt. Set this aside for later.
  2. To begin making the rolls, pour some warm water in a rimmed plate. Place a sheet of the rice paper in the water for about 5 seconds to soften it. Carefully place the transparent rice paper onto your work surface. A slightly damp cutting board works well.
  3. Put a little bit of each of your filling ingredients in the lower middle part of the rice paper, making sure to leave 1½ to 2” on each side. Fold in the sides, then the bottom and tightly roll up to the top, like rolling a burrito.
  4. Continue doing this with the remaining ingredients. Serve with the dipping sauce.

Did you make this recipe?

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

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart — An Influencer of Women Chefs

By
Star Laliberte
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0
A collage of Martha Stewart photos, magazine articles, and handwritten recipes.

For millions of Americans, Martha Stewart is the holy grail of hospitality and the doyenne of the dining room, providing the last word on everything from how to roast a chicken to how to lay a table. Behind the scenes, Martha has also been a positive influence on culinary professionals. Women working in the heat of the kitchen share their thoughts on Martha.

Martha Stewart — An Influencer of Women Chefs

A quarter of a million dollars was up for grabs but for Chef Emily Brubaker, there was a lot more at stake. Brubaker, like all the contestants on the NBC series Yes, Chef!, was tasked not only with cooking great food but also with working on personality traits that were holding her back in the kitchen and her career. (Spoiler alert: Chef Brubaker won!)

Chef Emily Brubaker, winner of Yes Chef!

Brubaker’s challenges? Stubbornness and insecurity, she says. “So, for me on the show, I was like, focus on what’s imperfect and try to make it perfect.” A nerve wracking goal, especially under the watchful eyes of judges Martha Stewart and Chef José Andrés. Brubaker had been under the Martha microscope before, as a contestant on Food Network’s Chopped. She remembers the first day when she saw Stewart on the set of Yes, Chef! “When she walked out and saw me, she pointed at me and said, ‘Chopped.’ So right away that made my heart flutter,” Brubaker says. 

While Brubaker describes Andres as “tender, passionate, and loving” – Stewart was altogether different. “If you overcook it, she’s going to know. You under season it, she’s going to call you out. She doesn’t – pardon my French – bullshit you. She is straight up, this is how it should be. And she doesn’t waiver from that.”

It’s one of the things Brubaker and the other chefs I spoke to like most about Stewart – her complete, unflinching desire for culinary perfection. And while she held contestants on Yes, Chef! to the highest standards, they were no higher than those to which she holds herself professionally. In her lengthy and prodigious food and hospitality career that spans almost fiftyyears (she started her catering company in 1976 and her first book Entertaining was published in 1982), over one hundred books, and countless TV series, she’s made perfection the norm, whether in a recipe for her Five-Cheese Souffle (made with eggs from one of her 200 chickens) or a Frozen Pomegranate Martha-rita (served in a cut glass crystal goblet with a rim of either turbinado sugar or pink rim salt, please). 

Yara Herrera of Hellbender Restaurant in Queens

When Yara Herrera – chef and co-owner of Hellbender restaurant, located in New York City and recently hailed by the New York Times as a “beacon of inspired Mexican food” – was asked by Resy – the online restaurant reservation service owned by American Express – to choose ten possible ‘collaborators’ for a dinner at her restaurant and told that “no one’s off the table,” she took them at their word. “We just threw some crazy names out there like Jeremy Allen White, Paris Hilton, and we put Martha Stewart on there.”

Several months later, Resy got back in touch with Herrera. “They contacted us with, ‘Okay, Martha Stewart said she’s going to do the dinner.’ And we were kind of like, ‘What? She’s actually going to be in the restaurant?’” It wasn’t until Stewart walked through the door of Hellbender, that Herrera believed it was happening. “And I was like, you know, she probably lives in a mansion, and my restaurant is a tiny 60-seat restaurant on a corner in Ridgewood, Queens.” 

It was a pinch-me moment for Herrera who credits Stewart with much of what she knows about the art of hospitality. “She has that eye for detail and that commitment to precision and doing things right and, you know, a lot of integrity and high standards. And I think those are things that are really important for any chef who is serving food to the public,” she says. 

Chef Selina Progar of Big Burrito Group

Details. Precision. High standards. These are all qualities that resonate with pastry chef Selina Progar, too, and ones she absorbed as a kid watching Stewart on television with her grandfather. “We would always watch Martha Stewart together and he would always have me write down the recipes in a little notebook, and then we would make the food together,” she says. By the time she was nine, she was shopping and making an entire Martha meal for her parents. “I thought that she always seemed like a really cool person,” Progar says, “just like she knew all of these things.” 

Watching Stewart seeped into Progar’s culinary DNA. She cites her as a factor in her decision to go to cooking school and pursue a career in the culinary arts. “Everything was so mysterious. It was like you were learning something for the very first time by watching her and she explained it all so perfectly. It was awesome.” Progar is a regular contributor to TABLE, and recently developed a series of Martha-inspired recipes. Progar is now Executive Pastry Chef at Pittsburgh’s Eleven and other Big Burrito Group restaurants.

Veda Sankaran, Recipe Developer and Food Stylist of Jalsa by Veda

Veda Sankaran was also introduced to Stewart as a child watching her television shows. She is also a regular contributor to TABLE Magazine, and developed a series of Martha Stewart-inspired recipes. That sense of mystery and magic resonated with her as did for Progar. Sankaran was 4 years old when she moved to the United States from India and only 9 when she and her family moved to Altoona, PA. “It wasn’t really relatable to my experience,” she says of Stewart’s shows. “It was very outside the realm of what I was exposed to but in a way, it was almost magical too, right?” 

But that striving for perfection comes at a price, Sankaran says. “She elevates things to such a level and then makes it seem as if that’s the norm and that it’s attainable, when it’s not necessarily so for the majority of people you know.” So yes, magic but also setting expectations that might not be realistic. “We want something outside the norm. And I think that’s what she kind of did. But the dark side of that is also, it was so normalized that we thought it was something we should attain.”

Sometimes You Have to Be Stubborn and Stand Your Ground

As Brubaker worked her way through the Yes, Chef! competition, that sense of perfection was never far from her mind — neither Stewart’s exacting standards, nor Brubaker’s own as well as the twin goals to work on her stubbornness and insecurity. But something Stewart told her stuck with her. “One of the things Martha told me is, with being stubborn, you have to understand sometimes you have to be stubborn. You have to know when it’s assertive, when it’s the right time to stand your ground…there are times when you should let things go, but you should know being stubborn is not the worst attribute.” 

Definitely not the worst. When the prize was awarded, it was Chef Brubaker who took home the gold. Richer financially, yes, but also from working alongside someone she respects and admires. “I mean, what a world changing event.”

Story by Julia Platt Leonard
Recipes by Selina Progar and Veda Sankaran

Check out these 15 delicious Martha Stewart-inspired recipes:

Asparagus, Leek, and Jarlsberg Quiche  

Slow Cooker Tom Kha Gai

Soft and Chewy Chocolate Chip Cookies

Stacked Eggplant Parmesan

Taco Casserole

Whole-Lemon Pound Cake with Pomegranate Glaze

Angel Food Cake

One Pan Pasta

Keto Chicken Roll Ups

Five Spice Pumpkin Pie

Chicken Pot Pie

Focaccia

Focaccia Sandwiches

Apple Crostata with Cheddar Cheese Crust

Hot Cherry Tomato Salad

Roasted Beet Hummus

By
Abdul Rafay
-
0
Two slices of toast with purple roasted beet hummus on top.

Bright, earthy, and irresistibly creamy, this Roasted Beet Hummus is a colorful twist on the classic dip. Roasting the beets brings out their natural sweetness, which pairs perfectly with smooth tahini, fresh lemon juice, and a hint of garlic. The result is a vibrant pink hummus that’s as beautiful to serve as it is delicious to eat.

Roasted Beet Hummus Recipe

This easy recipe is naturally vegan, gluten-free, and packed with nutrients like fiber, antioxidants, and vitamin C. The roasted beets give the hummus a rich, slightly sweet flavor, while the smoked paprika adds a subtle depth. It’s a healthy snack option that feels indulgent, making it perfect for everything from weekday lunches to party platters.

Serve your Roasted Beet Hummus with warm pita bread, crunchy veggie sticks, or as a spread for wraps and sandwiches. It’s a guaranteed way to brighten up your table and impress your guests. Plus, it’s simple to make ahead, so you can enjoy fresh, homemade hummus anytime.

Other Hummus Recipes to Make at Home

Edamame and Kale Hummus

White Bean and Cashew Hummus with Zhoug

Lemon Artichoke and Triple Tomato Hummus Two Ways

Cannellini Bean and Purple Cabbage Hummus

Squash and Roasted Garlic Hummus

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Two slices of toast with purple roasted beet hummus on top.

Roasted Beet Hummus

  • Author: Quelcy Kogel
Print Recipe

Description

You’ll be amazed at the unique flavor beets add to hummus. 

Ingredients

Scale
  • 1 large beet (14 oz), peeled and cut into chunks
  • ¼ cup avocado oil, divided
  • ½ tsp sea salt (or more), to taste
  • ½ tsp black pepper (or more), to taste
  • 1/4 cup tahini sesame paste
  • 2 garlic cloves
  • 3 tbsp fresh lemon juice
  • 1/4 tsp smoked paprika

Instructions

  1. Preheat the oven to 425 degrees. Grease a rimmed baking sheet with avocado oil, reserving enough oil for the beets.
  2. Arrange the beets evenly on the pan. Drizzle with the remaining oil, and season salt and pepper, and toss to evenly coat. Roast until the beets are tender and caramelized, 40 to 60 minutes, flipping the beets as needed. Remove from the oven and cool.
  3. To make the hummus, add all ingredients to a food processor and blend until smooth. For a thinner consistency, add water a tablespoon at a time until desired consistency.
  4. Refrigerate until ready to serve.

Did you make this recipe?

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

Story and Styling by Quelcy Kogel
Photo Courtesy of Oat Canada

Subscribe to TABLE Magazine’s print edition.

Veggie Muffins

By
staff-author
-
0
an aerial view of six veggie muffins against a purple table.

Shhh, don’t tell the kids, but we are on a mission to redefine the ways you can continue serving veggies at the family table. Veggie muffins provide a healthy start for the whole family during back-to-school time of the year. We all have that one child, friend or family member that is the designated picky eater, but this veggie muffin recipe is a great and tasty start to keep those nutrients on the daily menu. 

Hide a serving or two of veggies in a healthy muffin recipe. Toast them and eat them warm, or just pop one in a coat pocket for that kid on-the-go. These muffins are easy to make and even easier to grab on your way out of the door. The muffins can be conveniently stored frozen for a longer-lasting supply, or simply wrapped up on the counter ready to go for those awaiting snack-attacks. 

These Veggie Muffins are loaded with all the good-for-you ingredients that kids don’t want to eat. But, they are delicious enough to hide the textures that most kids stray away from. Help your little ones get their daily dose of carrot, zucchini, oat milk, and flaxseed. Try using a food processor to make use of your preparation time.

Support Local and Consume Mindfully

Next time you are grocery shopping, think about finding fresh produce for this recipe’s ingredients at your local farmers market. Organics can elevate your taste, quality and sustainability footprint while limiting food waste. Don’t forget about those leftover fresh vegetables in the fridge because there are no limits to this recipe’s flexibility. Carrots and zucchini have a natural sweetness, but you can go savory with broccoli, cabbage, and other veggies. Just add a sprinkle of Romano cheese on top before baking.

Veggie muffins are a great guide to more mindful eating, as they are full of fiber and antioxidants. Pair your muffins with a matcha latte, brunch champagne or a simple fresh-squeezed orange juice for the kids.

Our veggie muffin recipe offers a healthy and delicious take on combining both your greens and breakfast essentials. With their warm, herby aroma and elevated breakfast taste, these veggie muffins are the perfect transition for your baking to-do list between the seasons. Whether you’re sharing with your family, having a post-pilates treat or hosting the perfect weekend brunch, our veggie muffin recipe is an effortless choice.

What Are Ground Flaxseeds?

Ground flaxseed comes from flax plants. It is produced by grinding whole flaxseeds into a fine powder, which makes it easier to incorporate into various dishes. When added to recipes, is an excellent source of fiber, omega-3 fatty acids, and lignans, which are compounds with potential health benefits. Ground flaxseeds are even often used as a thickening agent in sauces and soups, which is why it works so well in our veggie muffin mix.

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an aerial view of six veggie muffins against a purple table.

Veggie Muffins

  • Author: Selena Orkwis
  • Yield: 1 Dozen 1x
Print Recipe

Description

Your little ones won’t even be able to tell the good nutrients their getting in each bite.

Ingredients

Scale
  • 1 tbsp ground flax mixed with 3 tbsp water
  • 360 g (2 ½ cups) all-purpose flour (can replace up to ⅓ with whole wheat)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 14 oz carrot and zucchini, about 2 ½ cups grated
  • 2 cups oat milk
  • ¼ cup extra-virgin olive oil
  • Everything spice or sesame seeds, to top

Instructions

  1. Mix flax and water. Sit for 5 minutes.
  2. Combine dry ingredients, sifting baking powder.
  3. Add veggies to dry ingredients.
  4. Combine wet ingredients. Add to dry. Mix. Add more milk by the teaspoon if mixture is too dry.
  5. Top with Everything spice or sesame seeds.
  6. Scoop into muffin tin lined with papers.
  7. Bake at 350 degrees or 25-30 minutes. Enjoy your veggie muffins!

Did you make this recipe?

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

Recipe and Styling by Selena Orkwis
Photography by Laura Petrilla 

Subscribe to TABLE Magazine’s print edition.

Carrot Bolognese

By
Keith Recker
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0
Carrot Bolognese, rich in orange and green color, sits in a white bowl. Off to the left is a rose gold fork.
Get a healthy taste of Italy with this delicious Carrot Bolognese recipe.

Get an early start to your seasonal fall comfort classics with this delicious Carrot Bolognese. If you’re always looking for something new to add to the dinner table, Chef Curtis Gamble constructed this healthy Bolognese recipe based on soffritto—a finely diced mix of onion, celery and carrot. This trio starts us off on a journey towards the famous flavors of Bologna, Italy. Packed with nutrients and flavor, it’s perfect for any meal. This recipe makes a 6-quart instant pot worth while and freezes incredibly well. 

Marcella Hazan’s Lasting Impact

Marcella Hazan, Italian mother, cookbook author and food writer, has introduced cultures around the world to her famous bolognese sauce recipe. Hazan has influenced the foundation for many modern recipes like it through her her cookbook “The Classic Italian Cookbook” (1973). She is featured on a PBS documentary, “Marcella“, that premiered on July 11th that shares the story of her culinary success. 

The use of carrots in this tasty Italian dish serves as a savory alternative to the classic tomato. The use of carrot as a base provides a rich flavor that has been popular in kitchens around the world since the 1890s. There are many ways to personalize the texture of your sauce from shredded carrots to small chunks. This dish is famous for its versatility in flavor and in its reduced acidic tone. 

With this recipe, the tomato paste renders in the familiar, sweet taste mixed with the carrot and soy. With individual preference, your choice of noodle is endless. Pre-packaged or homemade pasta from scratch, try it all!

Chef Gamble’s reinvention of this dish combines a veggie-motivated appeal that fits right on any menu. The dish reflects Italy’s culinary originality while delivering a modern, diverse taste. This dish melts in your mouth! It’s vegetarian friendly and the perfect addition to any fall evening. 

 

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A bowl of carrot Bolognese on a white tablecloth with 3 beige circles.

Carrot Bolognese

  • Author: Curtis Gamble
Print Recipe

Description

A very hearty take on a comfort classic.

Ingredients

Scale
  • 1800 grams rough cut carrots, peeled
  • 1 oz basil leaves
  • 50 grams small diced celery
  • 100 grams small dice Spanish onions
  • 100 grams of chopped garlic
  • 400 g soybean paste
  • 6 oz tomato paste
  • 10 gams Lucknow fennel seed, toasted and ground
  • 20 grams of coriander seeds, toasted and ground
  • 10 grams green zaatar
  • 2 qt water
  • 2 qt carrot juice
  • 1 brick of Beemster XO
  • Salt, black pepper, and sherry vinegar to taste

Instructions

  1. In the instant pot on the saute setting, sweet your celery and Spanish onions in 2 tablespoons of canola oil. Once translucent, add garlic and basil and sweet.
  2. Add the fennel seed, coriander seed, and green zaatar and toast lightly.
  3. Add the tomato paste and cook until bright red, do not caramelize! Add the soybean paste and stir to combine.
  4. Add carrots, water, and carrot juice, and pressure cook on high for 20 min. Once cooked, release pressure and ladle off a quart of liquid. With a hand blender, pulse the mix until it breaks it down into a chunky mixture. Don’t over-mix, or you’ll end up with something closer to baby food.
  5. To serve, use the warm bolognese mix to dress your favorite cooked noodles and season with salt, pepper, butter, and sherry vinegar. Top with beemster XO and more black pepper.

Did you make this recipe?

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

Story and Styling by Keith Recker
Food and Recipe by Chef Curtis Gamble
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

A Winter Party for Kids

By
Abdul Rafay
-
0
A joyful scene of children playing in a winter blast, surrounded by snow-capped trees and gleefully engaged in snowball fights and sledding adventures.
Shayla Hawkins Events created a gorgeous kids party at Square Café. Photo by Laura Petrilla.

Square Café in East Liberty, Pittsburgh is bathed in color and steeped in comfort. The kind of comfort that has CEOs tucking into stacks of fluffy pancakes on a Tuesday morning. Or any morning! Winter blues fade away at the warmth of this cafe brimming with laughter. Since 2003, Square Café has shared its baked delicacies with the city. Inside you’ll find snowflake sugar cookies, sparkly cupcakes and towering, fir-topped cakes. 

Alexis Allen Consulting sets a bold and beautiful tone for this winter party at Square Café. Mosaic Linens, Loree Mayer Design, and Bella Christie’s Sweet Boutique helped!

Inspired by the need for a spark to brighten the grayest Pittsburgh winter days, event-planning genius Alexis Allen created a charming kids party at Square Café. She is the owner and founder of Alexis Allen Consulting, a luxury event planning and design firm in Pittsburgh. She is no stranger to the creativity required, curating the look for this bite-sized winter bash. 

Youthful Inspiration

While a pick-me-up party might seem like something just for adults, Allen wanted to create something memorable for the kids. Tailored to their shared expansive imagination and vibrant expressions, Square Café and Allen collaborated to do just that.

During the creation of this youthful-inspired party, Allen reached for those distant childhood dreams of blanket forts, mountains of overstuffed pillows, and overflowing dessert tables. She made use of the glitter that she had stashed away from her last household art project. 

Amazing desserts and treats from Bella Christie’s Sweet Boutique.

In addition, Allen let loose and brought out the finger foods. It’s not often that children get the green light to play with what is on their plates. Whether it be dunking sugared marshmallows into a fancy mug of cocoa or jousting with fruit skewers, a few table rules can absolutely be put aside in the name of fun on this special occasion. Besides, there’s no rule prohibiting the adults from indulging in the merriment themselves. Residual glitter might linger until spring, but the hope is that the joy of the event will, too.  

Seasonal Blues Be Gone

While little hands reached for the dessert trays and colorful balloons, parents happily mingled, chatting about the satisfaction of a fresh day out for the kids. At Square Cafe, this wonderland celebration was a hit for the kids and even more of a success to fulfill a gloomy winter day. Alexis Allen Consulting’s whimsical party brought joy and community. 

Fun was had by all, both at the table as well as around Square Café’s hearth.

At Square Cafe, visitors can indulge in fan-favorite offerings like its french toast, crepes, savory bowls, scrambles and more. The Cafe frequents a long line of weekend brunchers eager for a table within its colorful walls. Square Cafe’s food showcases the talent of its culinary team for the loyal eaters (and first-time visitors) who join them to celebrate good food and gathering. 

Host your next gathering on-site with the skilled and fun-endorsing team at Square Café or at home in the comfort of your own space with the magic of Alexis Allen Consulting. Venue aside, pick a theme and she will bring it to life. There are no limits to your imagination. 

Square Café chose food just right for little fingers and tuned perfectly to young tastebuds. Mosaic Linens chose a jazzy stripe to keep the energy bright.

Event Planning: Alexis Allen Consulting 
Food and Venue:Square Café
Linens: Party Mosaic Linens
Stationery: Loree Mayer Design
Cakes: Bella Christie’s Sweet Boutique

Story by Margaret Heltzel 
Photography by Laura Petrilla

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Chilled Popcorn Balls

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staff-author
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Try a kid-friendly popcorn ball recipe.

Every kid pines away for fun and friendly snacks…while parents long for something that’s vaguely healthy. These popcorn balls feature healthy ingredients your kids are sure to love. This recipe makes a great afternoon activity for the littles to make and eat, where teaching new flavor mixtures and food skills in the kitchen are a win-win! Using natural honey and sunflower butter as binders does take a little extra work to pack the balls, but that’s a perfect excuse for kids to get their hands sticky and indulge in something new. Each recipe makes about 18 popcorn balls.

What Makes Them So Special?

With so many medleys of popcorn via flavor, packaging and presentation, popcorn balls are a palatable and fun snack for everyone. The natural honey and sunflower butter creates an allergen-aware and inclusive cooking space for your kids and their little friends. This recipe can act as a fun sleepover host’s activity or even a kids birthday party treat. Leave your popcorn balls simple, or dress them up with endless toppings! Holidays make this recipe a convenient reason to use festive props or colors to customize. 

These popcorn balls are so easy to share. With their satisfying crunch and folded-in sweetness, popcorn balls are memorable and quick to make with your pantry staples. This treat can be stored in any tupperware or air-tight baggy of your choice and will last for the whole family to enjoy for up to 5-6 days. Try each of our unique recipe combinations!

 

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Peanut Butter Chocolate Popcorn Balls

  • Author: Elaine Zedack
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Ingredients

Scale
  • 1/3 cup popcorn kernels or 9 cups popped popcorn
  • 1/3 cup Huckle Bee Farms Plain Wildflower Raw Unfiltered Honey
  • 3 tbsp natural organic sunflower butter or creamy peanut butter
  • 1 pinch fine sea salt
  • 2/3 cup dark chocolate chips, divided in halves
  • ¼ cup dark chocolate chips, for topping
  • 1 tbsp extra-virgin organic coconut oil, for topping

Instructions

  1. Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
  2. Combine honey, sunflower or peanut butter, sea salt, and 1/3 cup of chocolate chips into a small saucepan and whisk on medium-low heat until ingredients are well combined and bubbling (or microwave in 30 second intervals and stir until melted).
  3. Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in the remaining 1/3 cup of chocolate chips.
  4. Place bowl in the refrigerator for 3-5 minutes.
  5. Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.
  6. Combine dark chocolate chips for topping and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter dark chocolate over the balls.
  7. Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

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Trail Mix Popcorn Balls

  • Author: Elaine Zedack
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Ingredients

Scale

Instructions

  1. Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
  2. Combine honey, coconut oil, sunflower butter, and ¼ cup chocolate chips into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
  3. Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in chopped nuts, dried cherries, and remaining ¼ cup chocolate chips.
  4. Place bowl in the refrigerator for 3-5 minutes.
  5. Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets.
  6. Allow kids to sprinkle top of balls with River Road Hand Dyed “Right As Rainbow” Sprinkles for that classic trail mix pop of color.
  7. Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

 

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Pepita Popcorn Balls

  • Author: Elaine Zedack
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Ingredients

Scale

Instructions

  1. Pop kernels in a stovetop or microwavable air popper; you can bypass the popping completely and buy pre-popped corn, too.
  2. Combine honey, coconut oil, ground cinnamon, sunflower butter, ¼ cup of chocolate chips, and vanilla extract into a saucepan and whisk on medium-low heat until ingredients are well combined and bubbling.
  3. Remove from the heat and slowly pour over the popcorn. Stir gently until popcorn is well-coated. Fold in ¼ cup ground pepitas and ¼ cup white chocolate chips.
  4. Place bowl in the refrigerator for 3-5 minutes.
  5. Using an ice cream scooper, form the mixture into balls. Once the scoop forms the initial ball, pass them along to the kids to firmly shape before placing them onto wax paper-lined baking sheets. Sprinkle each ball with some ground pepitas.
  6. Combine white chocolate chips and coconut oil in a bowl and microwave, stopping every 15 seconds to stir mixture until melted. Allow kids to carefully splatter white chocolate over balls. Dust with a little cinnamon to finish.
  7. Place baking sheets back into the refrigerator for a minimum of 30 minutes. After this, either serve them or place them into an airtight container and store in refrigerator until ready to eat.

 

Note: If the popcorn balls aren’t holding shape, wet hands with cold water when forming them.

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Story and Recpie Elaine Zedack
Photography by Dave Bryce

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Artichoke Puff Pastry Appetizer

By
Star Laliberte
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0
A flat lay photo of several slices of a savory artichoke puff pastry tart, topped with sun-dried tomatoes, feta cheese, and parsley.
Puff pastry with artichokes, fresh tomatoes, and feta, paired with your favorite Rosé, is a recipe for a summer party.

Puff pastry has that light and flaky texture perfect for an appetizer base: not too heavy and oh so satisfying. Chef Selina’s selection of toppings for this recipe are a beautiful balance of sweet and briny flavors. We’re dreaming of spending warm summer evenings outside, chilled Rosé, and this Artichoke Puff Pastry Appetizer.

How to Get the Best Results from Store-Bought Puff Pastry

Thaw slowly in the fridge: Ideally, leave the pastry in its box overnight in the refrigerator. 

Keep it cold: Puff pastry works best when cold. If it warms up while you’re working, firm it up in the refrigerator for ten minutes.

Work quickly: Butter layers in puff pastry soften fast!

Flour lightly: Dust your work surface and rolling pin with just enough flour to prevent sticking, but avoid excess flour because it can  make the pastry tough.

Don’t over-roll: If you need to thin or shape the pastry, roll gently in one direction. Pressing too hard or rolling repeatedly can crush the layers.

Use sharp tools: Cut with a sharp knife or pastry cutter so that edges puff properly.

Chill before baking: After shaping or filling, let your pastry rest in the fridge for 15–20 minutes. This helps prevent shrinking and encourages better lift.

Egg wash for shine: Brush with beaten egg or a mixture of egg and milk for a golden, glossy finish. 

Preheat the oven: Bake at the temperature stated on the package. A hot oven is essential!

Artichoke Puff Pastry Appetizer Recipe

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A flat lay photo of several slices of a savory artichoke puff pastry tart, topped with sun-dried tomatoes, feta cheese, and parsley.

Artichoke Puff Pastry Appetizer

  • Author: Selina Progar
Print Recipe

Ingredients

Scale
  • 1 recipe or 1 pack puff pastry
  • 1 large jar (33 oz) artichokes
  • 4 each sun-dried tomatoes
  • 15 each halved cherry tomatoes
  • 1 bunch of fresh parsley
  • 2 tsp salt
  • 1 tsp pepper
  • 6–8 oz feta in brine
  • 2–3 oz Liokareas Basil Olive Oil
  • Egg yolk, 2 each (for the egg wash)
  • Whole egg, 1 each (for the egg wash)

Instructions

  1. Make the egg wash by combining the egg yolks and whole egg, whisking and straining it. Use a pastry brush.
  2. Mise en Place all your ingredients into separate containers. Drain the artichokes and cut in half, cut the cherry tomatoes in half, julienne the sun dried tomatoes, chop the parsley and drain and crumble the feta.
  3. You can use a standard puff pastry recipe or you can purchase puff pastry from the freezer section of your local grocery store.
  4. Thaw the puff pastry in the fridge overnight.
  5. Unroll the two pieces and set one of the pieces on a cutting board, and one of the pieces on a parchment lined baking sheet.
  6. Preheat the oven to 350 degrees.
  7. Brush the piece of puff pastry on the baking sheet with the prepared egg wash.
  8. With the puff pastry on the cutting board cut 4 – ½ inch strips. Take those strips and lay them on the egg washed puff, all the way to the edge and trim the corners. Egg wash the top of the strips.
  9. Layer the artichokes in a nice design flush inside the bars, then lay the cherry tomatoes in the spaces of the artichokes, crumble the feta over the entire piece. Sprinkle with salt and pepper and drizzle with olive oil.
  10. Bake at 350 degrees for 30 minutes or until evenly gold brown

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Recipe by Selina Progar
Story by Star Laliberte
Styling by Keith Recker
Photography by Dave Bryce

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Smoked Maple and Scotch Old Fashioned

By
Abdul Rafay
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0
A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.
A sweet and smoky cocktail perfect for sipping by the bonfire.

In a world where the clock never stops ticking, Marlene van Nelson is the unstoppable force behind Trellis Legal, a small Lawrenceville law firm with many personalities and a heart for small businesses. Her background in agricultural science and her legal work within the farming community have strengthened her ties to ethical meat purveyors like Fallen Aspen Farms. Additionally, these connections have fueled her passion for smoking meats on “Tootsie,” her Weber Smokey Mountain smoker.

Smoked Maple and Scotch Old Fashioned Recipe

Marlene shares her insights and tips on Instagram under the handle @good.meats, and fortunately for me, she often shares her smoked creations at our gatherings. We both love a good theme, so after enjoying several smoked recipes, the idea for an entirely smoked and grilled menu emerged. The Up in the Smoke menu took shape, with each member of our friend group finding a unique way to contribute.

Our location was Hallowed Ground Homestead, Chris Kosin and Josh Koshar’s robust urban homestead across from the Allegheny Cemetery. Brimming with life, the garden contributed more than just a picturesque backdrop. Josh grew and picked the flowers and herbs for the table and cocktails. Meanwhile, the garden’s bounty also made its way to the table in the form of an heirloom tomato platter and an artful salad.

Behind trellises and vines, Chris repeatedly asked, “Do you want this from the garden?” (It was a food stylist’s dream!) Meanwhile, Andrew and Dylan mixed up the smoky mezcal welcome drinks, then kept the libations flowing. For my contribution, I baked a peach and blueberry cobbler with Scotch, which Marlene warmed on Tootsie to infuse it with that coveted smoky flavor.

Fittingly, the night ended with sipping Smoked Maple and Scotch Old Fashioned around the fire pit. The truest sign of a successful night is waking up the next morning and relishing the aroma of smoke still lingering on your clothes. Summer doesn’t get any better than that.

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A Smoked Maple and Scotch Old Fashioned cocktail in a rocks glass, garnished with grilled peaches and fresh herbs, with a bottle of Scotch in the background.

Smoked Maple and Scotch Old Fashioned

  • Author: Quelcy Kogel
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Ingredients

Scale
  • 2 ounces Scotch
  • 1 tsp smoked maple syrup
  • Dash of Angostura bitters
  • Grilled peach halves
  • Fresh herbs such as mint, sage, or rosemary

Instructions

  1. Mix the Scotch, smoked maple syrup, and bitters in an old-fashioned glass until the syrup is dissolved.
  2. Add a single large ice cube, then garnish with grilled peach halves and garden herbs.

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Recipe, Styling and Story by Quelcy Kogel
Photography by Matt Dayak

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