Category Archives: holiday

Gilded in Gold Easter Eggs

Dying Easter eggs has always been an important family tradition in the Meyer house and as the children who used to guard their mugs of eggs soaking until they couldn’t get any more color got older, the tradition has evolved with each of us celebrating the holiday with our own new traditions.  This year I decided to try a new take on the annual craft and was so excited to come across this super DIY tutorial for foiling eggs.  The process is actually pretty simple – especially if you’ve worked with gold gilding sheets in the past.  I found the eggs took the size (the glue for foil sheets) much better at room temperature.  Pics of my project after the jump.  Happy Easter! Continue reading

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Brown Butter Custard Pie with Cranberry Glaze

I wrote about this recipe years ago when it first came out in Food & Wine Magazine and have made it every Thanksgiving since!  It’s the perfect non-traditional end to one of the most celebrated meals of the year and beautiful to boot!  I love the look of the cranberry glaze on top of the speckled creamy filling and the little golden orange dollops of deliciousness by the way of sweet potato and white chocolate on top!

Brown Butter Custard Pie with Cranberry Glaze
2 teaspoons plain powdered gelatin
Reserved browned butter solids from Cinnamon Toast Crumb Crust (below)
1 cup whole milk
1/3 cup light brown sugar
1/4 teaspoon cinnamon
Kosher salt
3/4 cup plus 2 tablespoons heavy cream
1/4 cup sour cream
Cinnamon Toast Crumb Crust (recipe below)
3 1/2 ounces white chocolate, chopped
2 tablespoons unsalted butter
1/2 cup mashed sweet potatoes
1 cup cranberry sauce, pureed and strained

Cinnamon Toast Crumb Crust
2 sticks unsalted butter
1/2 cup sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon cinnamon
4 cups diced crusts and end pieces from 1 loaf of packaged white bread (10 ounces crusts)

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Guess Whoo I am for Halloween!

Owl_CostumeI love owls! I’ve actually wanted to be an owl for Halloween since I was a Chi Omega in college and finally got around to sewing a costume, so nicely modeled by Haute Papier‘s very own Kate here!  Since it’s Make-It Monday, click below for the how to! Continue reading

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Happy Fourth!

Make-It Monday goes to the kitchen this week for a Fourth of July tart! It’s just perfect (go figure, it’s from Martha)!  Have a happy and safe holiday weekend!

berry_tart

For the crust:
5 cups all-purpose flour
6 tablespoons sugar
2 cup (4 sticks) unsalted butter, chilled and cut into small pieces
4 large egg yolks
1/2 cup ice water

For the creme fraiche filling:
2 packages cream cheese (8 ounces each), room temperature
1 teaspoon pure vanilla extract
8 ounces creme fraiche
1 cup confectioner’s sugar

For the tart:
4 ounces semisweet chocolate
1/2 cup apricot jam, for glazing blueberries
1/2 cup raspberry jam, for glazing raspberries
2 tablespoons water
2 pints red raspberries
Confectioners’ sugar, for dusting
1 pint blueberries, picked over

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Egg Warmers

It’s not as if I don’t already have enough to do in getting ready for Easter this weekend, but now I’ve added whipping up some of these.  I couldn’t help but link to this super cute Easter craft since I’m going to rush out to the craft store tonight to get some felt so I can put them over everyone’s eggs on Sunday morning.  Thought you’d enjoy 🙂

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Happy St. Patrick’s Day!

Now that’s a novel idea! Thank you Martha Stewart!

Celebrate St. Patrick’s Day with the perfect dessert… An Ice Cream Float. Make it just like your mom used to, just substitute a bottle of Guinness for that root beer. Fill a large glass with 2 scoops of your favorite vanilla ice cream, then slowly pour the stout over the ice cream. Enjoy!

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Walnut Fig Sandwich Cookies

This is a recipe I tested for The Post a few weeks ago that completely surprised and delighted me!  I love figs, but didn’t think I’d like the walnut cookie part as much as I did.  The recipe is very similar to a shortbread, and the nuttiness of the walnuts gave it a rich, graham cracker feel.  It’s a great addition to your Christmas platter!

Walnut Fig Sandwich Cookies

For the cookies

  • 1 cup walnut halves, toasted (see NOTE)
  • 3/4 cup sugar
  • 2 cups unbleached flour, plus more for working the dough
  • 1/2 cup whole-wheat flour (see headnote)
  • 1/2 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 large egg

For the filling

  • 8 ounces (about 13) dried Calimyrna figs (tough stems removed), chopped (1 1/2 cups)
  • 1/4 cup sugar
  • Peel (without pith) from 1/2 orange
  • 1 cup water

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