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Kansas City Chiefs Horsefeather Cocktail

By
Kylie Thomas
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0
A short rocks glass holds a Horsefeather cocktail for the Kansas City Chiefs with a small bowl of ginger slices in front of it and cans of ginger beer behind it.

When you’re kicking up your feet to watch Travis Kelce and Patrick Mahomes’ unstoppable duo, mix up our Horsefeather, a Kansas City Chiefs cocktail, as an ode to this team’s passion. But, if alcohol is not quite your thing, you can always substitute the rye for an NA version, or completely omit it if you prefer. With our without rye, we promise that our Horsefeather cocktail will make the game even more exciting.

What is a Horsefeather Cocktail?

The Horsefeather cocktail is a rye whiskey cocktail that is the iconic beverage of Kansas City. It’s a simple yet flavorful mix of whiskey (if it’s rye, even better), ginger beer, a splash of citrus, and a few dashes of Angostura bitters. Our version made by Neave Hengelsberg, bar manager at Jackworth Ginger Beer uses their bold and flavorful in-house made ginger beer and tweaks some of the measurements. Think of it as a slightly more complex and drier version of a Moscow Mule.

While its exact origins are murky, some believe the Horsefeather came about sometime in the late 20th century, possibly as a variation on other whiskey highballs. Its association with Kansas City likely developed later, though there are some theories the recipe actually originated in the city itself.

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A short rocks glass holds a Horsefeather cocktail for the Kansas City Chiefs with a small bowl of ginger slices in front of it and cans of ginger beer behind it.

Kansas City Chiefs Horsefeather Cocktail

  • Author: Neave Hengelsberg
Print Recipe

Description

Cheer on your favorite football team with a stronger, complex version of a Moscow mule.

Ingredients

Scale

Instructions

  1. Mix rye whiskey, lemon juice, and bitters into a highball glass with ice.
  2. Top with ginger beer.
  3. Garnish as you wish and serve.

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Recipe by Neave Hengelsberg, bar manager at Jackworth Ginger Beer

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2025 Highlights from Paris’s Maison Et Objet

By
Emma Riva
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0
A pale green candle from Serax.

It was a case of the sacred and the profane in Paris at Maison Et Objet this past January. Nôtre Dame Cathedral, closed for several years after its devastating roof fire, was open again—and quite dazzling. Having not been inside for probably 25 years, I was struck both by the impressive cleaning it had received, but also by its size and shape. It’s a gasp-worthy moment to walk through the front door. While there had been an hours-long wait and I had made a reservation in advance, there was no one waiting when I got there and I simply breezed right in (after a very thorough security check, of course.)

The inside of Notre Dame de Paris.

At the Maison et Objet show at the Parc des Expositions on the outskirts of Paris, vendors from all over the world showed the latest in furniture, accessories, and more. There was much to see, including special exhibitions by Designer of the Year Faye Toogood and others. As always, the young designers stood out for their innovative and fresh approaches.

Trends spotted (which I also noted at Déco Off) included creatures of all sorts (snakes, griffins, gargoyles, insects) that seemed to tap into our collective fear and discomfort. I also spotted new takes on Delftware, as well as an innovative take on using (sustainable!) horsehair to make decorative objects.

Below are a few highlights from the show.

Serax, a ceramic designer.

Serax always has something interesting to say / show, and this year was no different. These abstracted owls by Marni touched on the creature theme as well as the surreality theme. Also at Serax, these scented candles topped with mythical beasts by Bela Silva.

A pale green candle from Serax.

New takes on Delftware seemed to be everywhere, and none was more interesting than the Mazzo Blue collection by Arian Brekveld for Royal Delft.

A light-grey horsehair vase by Dahye Jeong, on view for Maison et Objet

These ethereal vases are actually horsehair, obtained in a way that allows the horses to live. They’re by Dahye Jeong from Korea and were part of this year’s Rising Talents exhibition. They are woven on wooden molds using a centuries-old technique.

A chair by Lee Sisan on a white background.

The Neo-Primitive Chair is by Lee Sisan, also from Korea and also part of the Rising Talents awards this year. His work is made from collected raw materials (including metal and stones) and assembles them in ways that preserve their purity.

Two blue and white ceramic owls from Pols Potten

Snakes and snake prints were also found both in 3D representations and on fabrics and wallcoverings throughout the city. The company also offered many new examples of new interpretations of blue and white, like these owls above.

A set of plates with butterflies on them from Plumeria

And, finally, I saw insects both friendly and fearsome appeared on a series of trays from Plumeria Home.

Story by Stephen Treffinger
Cover photo courtesy of Serax

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Dispatches from 2025’s Paris Design Shows

By
Emma Riva
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0
A red, moody interior of a space at Paris design show

Even though it was cold and gray (not to mention damp), Paris still managed to dazzle during the January design presentations at Maison et Objet, the twice-annual design fair on the outskirts of the city, as well as Déco Off, the yearly time when fabric and wallpaper showrooms open their doors and present their latest goodies.

Dispatches from 2025’s Paris Design Shows

At Maison, there was talk of a new direction, aimed at differentiating the two shows held in January and September. The show represents a broad view of trends in home decor, and highlighted developments in hospitality (including an intriguing installation by Uchronia), decor, and retail.

British designer Faye Toogood, the M&O Designer of the Year, created an installation called Womanifesto!, a bold representation of her subconscious. (This was a theme both at the show and in town.) You can see my piece on Toogood here.

The interior of a room designed by Faye Toogood.
The interior of Womanifesto. Photo by Celia Spenard-Ko.

A Mix of Surreal and Realistic

There was also a wonderful presentation called Surreality, celebrating the 100th anniversary of Surrealism, which included mythical creatures, another thread that ran throughout. Elizabeth Leriche’s creation for this show included a magical forest, a bed in the clouds, hypnotic motifs, and an upside-down room.

A whimsically dark interior by Elizabeth Leriche for Paris Design shows.
Photo by Anne Emmanuelle-Thion of the “Surreality” exhibition.

During Déco Off, manufacturers pulled out all the stops and displayed piles of beautiful fabrics and papers. Themes included those creatures—including gargoyles, griffins, and snakes of all sorts (it is, after all the Chinese Year of the Snake). These felt like manifestations of our inner fears during these troubled times. Other trends included contemporary takes on traditional Ikat designs, eyelash-like forms, outdoor luxe—plus wood looks and wood-veneer wall coverings.

One particularly outstanding showing was by Pierre Frey, who took over the derelict Hôtel de Guise in St. Germain and filled it with lusciousness in the form of his new Deserts collection. He layered texture and sophisticated color with modern shapes that never felt forced.

After a long day of non-stop appointments, I had the opportunity to spend a delightful evening at Féau Boiseries, an over-the-top dinner for what seemed like hundreds (I didn’t count!) in a dreamy repository of wood paneling and other delights from the 17th century to modern times. The firm designs, adapts, and installs wood decor in all manner of projects.

Look out for my favorites from M&O, Déco Off, and more on the site and in the March Design issue of TABLE Magazine!

Story by Stephen Treffinger
Cover photo by Celia Spenard-Ko

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Super Bowl Spread

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staff-author
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A Super Bowl menu of epic proportion created by TABLE contributor and good friend Chef Kevin Hermann. Cocktail by TABLE Publisher, Justin Matase. Click on the photos below to build a touchdown menu.

A Super Bowl Spread of epic proportion is what we got when we asked Chef Kevin Hermann for game day recipes that would bring even non-fans to the party. Take these recipes and the impressive Game Day Cocktail by TABLE Publisher Justin Matase and you’ll have a spread that’s sure to impress on Super Bowl Sunday. Just be sure to double or triple the recipe as required for your party size.

Super Bowl Spread

Game Day Cocktail

Two glasses sit with orange liquid and a lemon peel representative of the game day cocktail for the super bowl spread.

Batch this Apple Cider Manhattan for a blitz that’ll keep all your guests happy. Even when your team cannot seem to score.

Chili Baby Back Ribs

A rack of ribs sits covered in beans and other herbs as a part of the super bowl spread.

These fall-of-the-bone ribs will “move the chains!” You’ll have a super bowl of your own with everyone fighting over who gets the last rib.

Marinated Chicken Tostado 

Little tortillas hold chicken, cheese, and cilantro on a grey plate for the super bowl spread.

There’s no flea-flicking when it comes to this chicken.

Roasted Sausage Board

Hungry fans will tackle this board like it’s a Super Bowl running back trying to get to the edge.

Zesty Shrimp Roll

Add this to your menu playbook and you’re sure to score.

Baked Parmesan Potato Salad

Guests will scramble like a quarterback under pressure at the Super Bowl for this creative bite.

Recipes by Chef Kevin Hermann
Photography by Dave Bryce

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Winter Veggie Bake

By
Kylie Thomas
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0
A bowl of Winter Veggie Bake with honeynut squash and cauliflower sits with a wood spoon inside it on a picnic table.

On dark, short days of bitter cold winter, there’s nothing quite as comforting as a warm and hearty veggie bake. Bite into tender, perfectly roasted cauliflower and honeynut squash mingling with a white wine sauce and freshly grated cheese on top. This dish is not only a celebration of seasonal produce but also a nourishing and satisfying meal that can correlate with your meal plan. Whether you’re gathering around the table with loved ones or simply seeking a cozy night in on your own, this Winter Veggie Bake is sure to become a favorite in your kitchen (even with picky kiddos!)

What is Honeynut Squash in Our Winter Veggie Bake?

Honeynut squash is a relatively new variety of winter squash that has become increasingly popular in recent years. It was slowly developed by Cornell University breeders starting in the 1980s, with the goal of creating a smaller, sweeter, and more nutritious butternut squash. Honeynut squash has a rich, sweet, and nutty flavor that is reminiscent of butternut squash but with a more concentrated sweetness, almost like honey. This sweetness complements the savory elements in our Winter Veggie Bake. Plus, honeynut squash is a good source of fiber, and it carries many of the nutrients that other varieties of squash do such as vitamin A, vitamin C, and potassium.

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A bowl of Winter Veggie Bake with honeynut squash and cauliflower sits with a wood spoon inside it on a picnic table.

Winter Veggie Bake

  • Author: Anna Franklin
Print Recipe

Description

Sweet honeynut squash and savory white wine sauce create a comforting winter side dish.

Ingredients

Scale

For the veggies: 

  • 3 cups honeynut squash, seeded and peeled
  • 2 cups cauliflower florets 
  • 1 large shallot, thinly sliced 
  • 2 tbsp olive oil 
  • 1 tsp Italian seasoning 
  • Salt and pepper, to taste 

For the white wine sauce: 

  • 1.5–2 lb ground Italian sausage
  • 1 cup dry white wine 
  • 2 tbsp fresh sage, finely chopped 
  • 3–4 cloves of garlic, minced  
  • Red pepper flakes, to taste  
  • Salt and pepper, to taste  
  • 2 cups heavy cream 
  • 1/2 cup grated parmesan 

For the topping: 

  • 1/2 cup parmesan cheese, grated 
  • 1/2 cup mozzarella, grated 

Instructions

  1. Preheat oven to 425.  
  2. Grease the bottom of a 9×13″ baking dish, then toss all of the vegetables and seasonings together in the baking dish. Bake vegetables for 30 minutes. 
  3. Meanwhile, make the sausage white wine sauce. Cook Italian sausage, breaking it up as you sauté. When it is no longer pink, drain as much of the grease off as you can. 
  4. Pour in white wine and cook down for 3 minutes.  
  5. Stir in sage, garlic, red pepper flakes, and salt and pepper and cook for 1 minute.  
  6. Add heavy cream. Bring sauce to a boil, then reduce to a simmer for 2 minutes. Turn off heat and stir in parmesan. Set aside. 
  7. When vegetables have roasted for 30 minutes, reduce oven temperature to 350. 
  8. Pour the white wine sauce over the vegetables and gently stir to combine. Top with parmesan and mozzarella. Bake for 20 minutes, then broil for 3-5 minutes to brown the cheese.  
  9. Garnish with fresh sage before serving. 

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 Anna Franklin
Photography by Dave Bryce

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The Best Design Books of 2024

By
Emma Riva
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0
A stack of books on a white background.

Whether you’re looking for an easy escape, inspiration for a future project, information about a designer you love, or just need some pretty in your life, these design books are among the finest that were released in the past year. Each is packed with stunning interiors, top-notch furniture, graphic and product design, and much more. They invite you to get comfortable and spend a good long time flipping through them, reading up on trends and history—and maybe even get out some Post-It notes to mark stuff to go back to later.

The Best Design Books of 2024

Parisian by Design: Interiors by David Jimenez by Diane Dorrans Saeks

The cover of Parisian by Design, with a table and kitchen

Who doesn’t want a dazzling apartment in Paris? Even if it’s out of reach (and it’s almost always out of reach!), you can live vicariously and even learn a few things you can apply to your own home.

FREDERIC: The Last Word in Chic by Dara Caponigro

The cover of Frederic, a white book with large black text on it.

Full disclosure: I am including two books by former Domino Magazine colleagues. (And they’re both outstanding.) FREDERIC, edited by Dara Caponigro, is one of the best interiors magazines out there. A project of the fabric house Schumacher, the projects shown a beautiful and accessible. This is an edited collection from the magazine’s pages.

Southern Interiors: A Celebration of Personal Style by Tori Mellott with Mario López-Cordero

The cover of Southern Interiors by Tori Mellott, a mantlepiece in a room with pictures on the wall

From another Domino alum, this book by Tori Mellott is a celebration of Southern style and how it has been reinterpreted for today. The 28 homes profiled run the gamut from Georgian to Gothic to modern minimal.

Michael S. Smith: Classic By Design by Michael S. Smith with Andrew Ferren

A book by Michael S. Smith, showing a fireplace in a mid-century home.

Something of a living legend, Michael S. Smith represents a gold standard in design, and he is well represented here. His combination of classic and modern is executed with influences from around the world.

Alexander Girard: Let the Sun In by Todd Oldham and Kiera Coffee

A design book about Alexander Girard with multiple pairs of eyes on it.

A volume devoted to the multi-hyphenated designer whose work spanned interiors, textiles, graphics, branding, and more. His style represents an ebullient take on midcentury modern with lots of color and style.

Marc Newson Works 84-24 by Marc Newson

A blue book cover with an hourglass on it, by Marc Newsom

Industrial designer extraordinaire Marc Newson has assembled a comprehensive look at the broad scale of his creativity. Another genre-spanning talent who has designed everything from armchairs to airplanes.

Donald Judd Furniture by the Judd Foundation

A pink book, Donald Judd's furniture.

Donal Judd’s wooden boxes and other starkly simple pieces made him famous, but he was also a prolific furniture designer, creating over one hundred pieces in the 70s and 80s—each a reflection of his emphasis on form and function.

New York Living Rooms by Dominique Nabokov

A yellow book, New York Interiors

Not a new book but a reprint (its fourth!), this 1998 book celebrates the interiors photography of Dominique Nabokov. She shot the apartments of the who’s who of New York, including Susan Sontag, Joan Didion, and Norman Mailer.

Interiors: Styled by Mieke ten Have

A design book with a green cover.

I recently had the pleasure of attending the Paris launch of this book and had a chance to flip through its incredible pages. Have is an interiors stylist who breaks down her four-element approach to styling and how she applies them.

Story by Stephen Treffinger
Photo by Asal Lofti

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Apple Pudding Cake

By
Abdul Rafay
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0
An apple pudding cake in a tin.

This apple pudding cake from Chef Kevin Hermann was the dessert course in our celebratory end-of-summer dinner. It’s perfect for celebrating the cooler temperatures, as it makes the most of the beginning of apple season (starting in September). Ease into fall by realizing that even as the temperatures get chillier, there’s still an abundance of delicious produce to enjoy before winter comes, including apples.

What Type of Apple is Best for Baking?

The “baking apples” that are crisp enough to hold their own during the baking process are Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin. These varieties of apple are crisp enough not to fall apart when subjected to heat, so they’re the best to use for an apple pudding cake like this, or a pie or crisp recipe. 

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An apple pudding cake in a tin.

Apple Pudding Cake

  • Author: Chef Kevin Hermann
Print Recipe

Description

An end of summer dessert.

Ingredients

Scale

For the apple pudding:

  • 1 apple pudding cake (See below)
  • 2 cup apple compote
  • 1 cup warm caramel sauce (See below)
  • 3 ea rosemary sprigs
  • I tbsp plus 1 tsp sea salt

For the cake batter:

  • 4 apples, peeled, cored, chopped into small chunks
  • ½ cup brown sugar
  • 2 2/3 cups all-purpose flour
  • 1 tsp salt
  • 1 ½ tbsp baking powder
  • 2 tsp ground cinnamon, ground
  • 2/3 cup brown sugar
  • ½ cup butter, softened
  • 1 cup whole milk

For the caramel sauce:

  • 2 cup brown sugar
  • 2 tbsp cornstarch
  • ½ cup butter
  • 2 cup water

Instructions

For the cake batter:

  1. Preheat oven to 400 degrees. Grease two 8-inch baking pans, or 1 larger baking pan.
  2. In a smaller mixing bowl combine cut apples and ½ cup brown sugar. Mix until apples are completely covered. Reserve.
  3. In a second mixing bowl combine flour, salt, brown sugar, cinnamon, baking powder, butter and milk. Mix throughly until uniform. Fold-in cut apples until evenly incorporated.
  4. Pour batter into prepared dishes. Ensure even amounts in each pan.
  5. Baked for 30 minutes or until cake tester comes out clean. Remove from oven and cover lightly with foil to reserve some warmth.

For the caramel sauce:

  1. Add all ingredients to a small sauce pot and bring to a low simmer for 5 minutes. Stir continuously until thickened. Reserve warm for plating.

Plating:

  1. Cut or scoop the cake onto each plate.
  2. Drizzle with caramel sauce and sprinkle with fresh chopped rosemary and extra virgin olive oil and a small sprinkle of sea salt.

Did you make this recipe?

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

Recipe by Chef Kevin Hermann
Photography by Dave Bryce

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Vegan Chorizo Stuffed Napa Cabbage

By
Abdul Rafay
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0
dish featuring napa cabbage leaves stuffed with a homemade vegan chorizo mixture, topped with a vibrant red harissa tomato sauce, and surrounded by fresh herbs and vegetables.

Want to enjoy chorizo, but don’t want to eat meat? No problem. This Vegan Chorizo Stuffed Napa Cabbage from our end of summer party has something for everyone in it. The harissa tomato sauce makes sure that you’re not skimping on the spices either.

What Can You Use to Make Vegan Chorizo?

Making a meat replacement can be difficult, as you want to mirror the unique texture of meat without the real thing. We’ve used Impossible meat (typically made of soy protein, coconut oil, sunflower oil, and potato protein). The oil bonds the proteins together and gives it that chewy but firm texture typical of sausage. However, there are a lot of different strategies for enjoying chorizo without the animal product if you’re not a fan of the Impossible meat. Serious Eats used frozen tofu, tempeh, and dehydrated lentils to mimic the texture and create something that cooked just like vegan chorizo. One common chorizo alternative if you want to skip the homemaking process entirely, is Trader Joe’s soy chorizo. You can just buy it right off the shelf!

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dish featuring napa cabbage leaves stuffed with a homemade vegan chorizo mixture, topped with a vibrant red harissa tomato sauce, and surrounded by fresh herbs and vegetables.

Vegan Chorizo Stuffed Napa Cabbage

  • Author: Chef Kevin Hermann
Print Recipe

Description

An alternative to traditional chorizo.

Ingredients

Scale

For the impossible chorizo: 

  • 2.5 lb Ground Impossible meat
  • 1 small diced yellow onion
  • 2 minced garlic cloves
  • 3 tbsp EVOO
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp sweet smoked paprika, sweet smoked
  • 2 tsp cayenne
  • ½ tsp turmeric
  • 1 tbsp cilantro, roughly chopped

Harissa Tomato Sauce:

  • 4 ea Guajillo chilis (soaked and seeded)
  • 10 oz roasted red peppers
  • 3 tbsp tomato paste
  • 10 oz chopped tomatoes
  • 2 tbsp sweet smoked paprika
  • 1 tbsp garlic cloves
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground caraway
  • 2 tbsp lemon juice
  • 2 tsp cayenne pepper
  • ¼ cup EVOO

For the cabbage stuffing:

  • 3 cups precooked white or brown rice
  • 3 cups Napa cabbage
  • 2 ½ lb Vegan Chorizo (above)

Instructions

For the impossible chorizo: 

  1. In a large pan, sauté onions and garlic.
  2. Add in ground Impossible meat, brown.
  3. Add in spices, cook until fragrant. Pull off heat and add cilantro.
  4. Reserve in large mixing bowl.

For the harissa tomato sauce:

  1. Place both peppers in blender, blend until smooth.
  2. In medium sauté pan, toast garlic with the evo. When toasted, add spices until fragrant.
  3. Add in tomato paste. Toast lightly, add in pepper puree, chopped tomatoes and lemon juice. Simmer 30 minutes over low-medium heat.

Cabbage wraps:

  1. Cut base of cabbage, peel off 12/15 leaves.
  2. Blanch and shock outer leaves of Napa cabbage.
  3. Shred the rest of the head for next step.

Cabbage stuffing:

  1. Preheat oven to 350 degrees.
  2. Pour a thin layer of Harrisa tomato sauce in the bottom of a oven safe casserole dish.
  3. Mix ingredients in a large mixing bowl.
  4. Lay out cabbage leave, place 2 tbsp of mix into each cabbage leaf.
  5. Fold the edges in on the cabbage and roll tightly.
  6. Place into your prepared casserole dish.They should fit snug into the dish.
  7. Continue steps 3 and 4 until all cabbage and filling are used.
  8. Cover rolls with remaining Harrisa sauce.
  9. Cover with aluminum foil and bake for 30 minutes, ensure internal temperature reaches 165 degrees.
  10. Uncover and bake for additional 15 minutes.
  11. Allow to rest for 10 minutes prior to serving.

Did you make this recipe?

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

Recipe by Chef Kevin Hermann
Photography by Dave Bryce

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Braised Beet and Grapefruit Salad

By
Keith Recker
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0
Braised Beet and Grapefruit Salad on a white plate with a steel fork at the corner

If the smiley face emoticon ever needed an upgrade our vote would be for a pic of this Braised Beet and Grapefruit Salad. And because one of the main ingredients is a citrus fruit, this is also a learning moment for those who are unaware of winter’s bounty, headlined by grapefruit and its tart cousins currently lining the grocer’s bins. While it looks simple at first glance, it’s the small bites that make this salad so successfully delicious. All at once your tongue tastes the earthy bite of beets, the tartness of grapefruits, the sweetness of clementines, and a tangy olive oil dressing.

When is Grapefruit in Season?

Grapefruits are at their absolute peak generally from November through May. This is when they’re juiciest, sweetest, and most flavorful. While you might find grapefruits year-round in your local grocery store, they may not be the best, especially for our Braised Beet and Grapefruit Salad. The winter months are when you’ll get the best and ripest fruit with the most delicious taste. Think of them as a burst of sunshine and hope during the colder days. So, when the temperatures start to drop, that’s when you know it’s the perfect time to enjoy this tangy and refreshing citrus fruit.

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Braised Beet and Grapefruit Salad on a white plate with a steel fork at the corner

Braised Beet and Grapefruit Salad

  • Author: Keith Recker
Print Recipe

Description

Who knew the simplicity of fresh winter citrus and beets could be so delicious?

Ingredients

Scale
  • 3 fresh beets, washed, peeled, and sliced to 1/3 inch thickness
  • 2 pink grapefruits, peel and pith removed, sliced to 1/3 inch thickness
  • 1 clementine, peeled and separated into segments
  • 1 cup apple cider vinegar
  • ¼ cup water
  • ½ cup honey
  • ½ tsp cayenne pepper
  • 1 pinch cumin
  • Salt and pepper
  • Single sprig of fresh thyme
  • ¼ cup Liokareas Orange Olive Oil
  • Pickled onions

Instructions

  1. In a braising pan with a lid, whisk together vinegar, water, honey, cayenne, and a generous pinch of salt.
  2. Place beet slices in the liquid, ensuring that each of them is resting flat on the bottom of the pan. Add fresh thyme. Cover with lid.
  3. Bake covered at 350 degrees for 45 minutes. Check beets for tenderness. If tender, remove them carefully to a platter, and place braising pan on top of the stove.
  4. Over a medium flame, reduce the liquid until it is thick enough to coat the back of a spoon.  Whisk in Liokareas Orange Olive Oil.
  5. Pair each beet slice with a slice of fresh grapefruit. Garnish with pickled onions and clementine segments. Drizzle with beet juice and olive oil dressing. Serve immediately.

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 Keith Recker
Photography by Dave Bryce

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Mini Pot Pies

By
Abdul Rafay
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0
Mini pot pies filled with savory ingredients and topped with a golden, flaky crust. A comforting and satisfying meal option.

Mini Pot Pies are a delightful twist on traditional pies, offering a perfect pocket-sized indulgence. To Karalyn Smith of The Mini Pie Box, the beauty of pie crust lies in making it your own. Her recipe for her pocket-sized, deep-dish, English-style savory pies is based on her mother’s. “Over time, plus a bunch of research, I’ve borrowed from the best practices of others that morph into my own,” she says.

“I think everyone’s recipe and process yields their own over time. Especially since it’s so easy to sway a pie crust one way or another. It’s a little bit of a science,” she says.

The Mini Pie Box may be a small business, but Smith’s flavors are big. Smith, nicknamed the “Mini Pie Madam” by her loyal followers, spices up her crust with fillings. She makes a veggie curry one, which you can find the recipe for below, bursting with coconut and bright red curry. Then she has her spicy chicken, which adds a kick of spice to the classic chicken pie. Though the canning process can be tedious, it’s worth tasting Smith’s hot pepper chutney – briny, salty, and peppered with perfect heat.

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Mini pot pies filled with savory ingredients and topped with a golden, flaky crust. A comforting and satisfying meal option.

Mini Pot Pies

  • Author: Karalyn Smith
Print Recipe

Description

A perfect size for individual servings.

Ingredients

Scale
  • 1/2 cup salted butter
  • 1 large Yukon gold potato, cubed
  • 5 fresh garlic cloves, peeled and minced
  • 1 large red onion, diced
  • 1–2 fresh rosemary sprigs
  • 3/4 tsp Diamond Crystal salt
  • 3/4 tsp pepper
  • 3 cups water
  • 1 medium habanero pepper, minced
  • 1 lb skinless, boneless chicken breast
  • 2–3 fresh thyme sprigs
  • 1 chicken bouillon cube
  • 2–3 carrots, diced
  • 2–3 stalks of celery, diced
  • 1 cup peas
  • 1/2 tsp of celery seed
  • 1/2 cup flour
  • 1½ cups whole milk
  • 1 egg

Instructions

  1. Add 2 tablespoons of butter, diced potatoes, 3 cloves of minced garlic, ¾ of diced onion, and 1 sprig of rosemary into a pot, and sauté on low to medium heat until potatoes begin to soften. Add salt and pepper to taste. (Note: Do not cook until they fall apart; they should still have firmness.)
  2. While potatoes sauté, add 3 cups of water, ¼ of diced onion, 2 garlic cloves, ½ a habanero, chicken breast, thyme sprigs, remaining rosemary, and bouillon cube to a large stockpot. Bring to a boil, then simmer on medium until chicken is cooked.
  3. Remove chicken from broth and coarsely shred. Set aside.
  4. Strain broth and put back into stockpot, adding carrots, celery, and peas. Cook on low until carrots are tender.
  5. In a separate pot, add the remaining butter and the remaining onion, garlic, and habanero, sautéing until onions are translucent. Add salt, pepper, and celery seed.
  6. Slowly incorporate the flour into the onion, garlic, and habanero mixture. Mix in until smooth. Cook for 2 minutes.
  7. Slowly incorporate milk, mixing to maintain a smooth texture. Once the milk is incorporated, slowly incorporate broth containing the carrots, celery, and peas.
  8. Incorporate potatoes and shredded chicken, and then allow the mixture to come to a simmer. Gently stir until all ingredients are incorporated and desired thickness is achieved.
  9. Remove from stove and allow the mixture to cool, then place in refrigerator until mixture is chilled, about 3 hours. (Note: Mixture must be fully chilled before pouring onto piecrust.)
  10. Combine egg with 1 tablespoon of water and whisk gently.
  11. Preheat over to 425 degrees.

For one 9-inch pot pie:

  1. Divide dough 60/40, and roll out into 2 discs.
  2. Place the larger disc into a 9-inch pie dish, leaving some excess dough on the edges, and pour in the chilled mixture. Paint the edges with egg wash, then place the second dough disc on top. Seal the edges using the preferred method.
  3. Gently brush the top piecrust with egg wash, then cut slits into the top piecrust to allow the pie to vent—place in preheated oven for 30 minutes until the crust is golden and the mixture bubbles.

For 12 mini pies:

  1. Divide the dough recipe into 3 equal parts. Divide 2 pieces into 6 equal portions, for 12 (30 grams each). Divide the remaining part into 12 equal portions (15 grams each).
  2. Roll out each portion of dough, and then place the larger discs into a standard muffin pan. Press firmly into place and equally divide the chilled mixture onto each crust.
  3. Paint the edges with egg wash, then place the second dough dish on top. Seal the edges using the preferred method.
  4. Gently brush the top pie crust with egg wash, then cut slits to allow the pie to vent. Place in preheated oven for 12-15 minutes until the crust is golden and the mixture bubbles.

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Mini pot pies filled with savory ingredients and topped with a golden, flaky crust. A comforting and satisfying meal option.

Veggie Curry Pot Pie

  • Author: Karalyn Smith
Print Recipe

Description

Vegetarian food doesn’t have to be boring, especially when curry is involved.

Ingredients

Scale
  • 6 tbsp coconut oil
  • 1 tsp of Diamond Crystal salt
  • 1 medium red onion, diced
  • 3 inches fresh ginger, minced
  • 3–4 fresh garlic cloves, peeled and minced
  • 2 medium sweet potatoes, diced
  • 2–3 carrots, diced
  • 1 medium habanero pepper, minced
  • 4–5 assorted bell peppers, diced
  • 5–6 tbsp of your favorite vegetarian red curry paste
  • 2 13.5-oz cans of coconut milk
  • 1 ½ tbsp of brown sugar
  • 3 tbsp of flour
  • 1 egg

Instructions

  1. Add 4 tablespoons of the coconut oil and then follow with salt, onion, ginger, garlic, sweet potatoes, carrots, and habanero to a pot, and sauté the mixture on medium-low heat until carrots and sweet potatoes begin to soften.
  2. Add bell peppers and continue to sauté until peppers begin to soften.
  3. Stir in curry paste until evenly distributed, then incorporate coconut milk and brown sugar, stirring until brown sugar is dissolved.
  4. Bring the mix to a gentle simmer and cook until sweet potatoes and carrots can be pierced with a fork.
  5. In a smaller pot, melt the remaining 2 tablespoons of coconut oil on low and add the flour to form a roux. Allow the roux to cook for 2 minutes, stirring continuously.
  6. Using a measuring cup, take a heaping cup of the curry mixture. Pour ¼ cup into the roux and stir until a smooth paste forms. Slowly add the other ¾ cup of curry mixture, stirring continuously.
  7. Slowly incorporate the flour mixture into the vegetable curry pot, stirring continuously until fully incorporated.
  8. Bring mixture to a simmer, stirring continuously to allow the mixture to thicken and for vegetables to reach the desired consistency.
  9. Remove from stove and allow the mixture to cool, then place in refrigerator until mixture is chilled, about 3 hours. (Note: mixture must be fully chilled before pouring onto piecrust.)
  10. Combine egg with 1 tablespoon of water and whisk gently.
  11. Preheat over to 425 degrees.

For one 9-inch pot pie:

  1. Divide dough 60/40, and roll out into 2 discs.
  2. Place the larger disc into the 9-inch pie dish, leaving some excess dough on the edges, and pour in the chilled mixture. Paint the edges with egg wash, then place the second dough disc on top. Seal the edges using the preferred method.

Did you make this recipe?

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

 

Recipe by Karalyn Smith
Story by Maggie Weaver
Photography by Dave Bryce
Styling by Keith Recker

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