{ Food for Thought } Not A Normal Pairing



I had the real thing at The Wizarding World of Harry Potter (more on that trip later). It's liquid dessert - arrestingly sweet but so much fun.

harry potter's butterbeer

1.5 c cream soda

6 tbsp butterscotch schnapps

2 c ice

foam topping: 6 tbsp heavy cream, 1 tbsp butterscotch schnapps

1. Combine cream soda, schnapps and ice in a blender until slushy. Pour into a glass.

2. In a small bowl, whisk heavy cream and schapps with electric mixer until almost whipped (slightly loose but not as firm as whipped cream).

3. Top butterbeer with foam and serve immediately.

(serves 2 because it's always more fun when there's enough to share or have seconds)

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quote via allegra villela, butterbeer via cooklikeachampion

{ Food for Thought } The Pairing That Lived

Foster, don't stifle...

Nothing says "kid-dom" more than chocolate milk. Remember mixing a myriad of beverages to invent a secret new flavor? With this very chic interpretation, adapted from a French recipe (bien sûr), you play with vanilla over chocolate to create a creamy mocktail. I think you can concoct an even more innovative potion by mixing in a little Baileys, Frangelico, Kahlua, Butterscotch Schnapps or crème de menthe.

lait à la vanille avec glaçons de chocolat

(vanilla milk with chocolate ice cubes)

20 oz organic milk

2 oz raw sugar

splash of vanilla, or vanilla seeds from 1 bean

chocolate ice cubes: 7 oz milk, 16 oz filtered water, 1 tbsp unsweetened powdered chocolate, 1 tsp raw cane sugar, 70 g dark chocolate (66% cacao), 1 tbsp instant coffee (optional)

1.  In a large saucepan, stir sugar into milk until dissolved. Add vanilla. Boil at medium, then remove from heat.

2. Cool (preferably refrigerate overnight)

3. Pour vanilla milk over 3-4 chocolate ice cubes per glass. (optional: rim glasses with sugar before serving cubes, and serve with a dollop of whipped cream and chocolate shavings)

4. To transform into a milkshake: blend the vanilla milk with vanilla ice cream before serving over cubes.

chocolate cubes

1. Finely chop dark chocolate and place in heat-resistant bowl.

2. Mix milk, water, sugar, powdered chocolate, instant coffee (optional) in a saucepan until lump-free. Bring to a boil, then remove from heat.

3. Pour over chocolate in bowl, gently stir for 5 minutes or until creamy-smooth. Cool then pour into ice cube tray and freeze.

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creative adult quote, summer chocolate milk

{ Famished } Earthy Comfort Food

Stan and I have been experimenting with your basic tomato meat sauce pasta recipe for years. To eat healthfully, we try to substitute turkey for red meat in red-sauce based pasta recipes. I'm not partial to the unique gaminess of turkey, so we disguise turkey with other flavors to the point the turkey becomes a background "filler" in the dish the way some people use tofu. It's odd, but the key is dijon mustard and grated Parmesan mixed into the turkey before cooking. When paired with the intensity of the fire-roasted tomatoes, the mushrooms, the richness of the cheese and the nuttiness of the pesto, you get a deliciously earthy, homey dish. This will become go-to comfort food for you, trust me!

turkey pesto pasta
8 oz your favorite pasta (we like whole wheat angel hair)
1/2 lb organic ground turkey (preferably not white meat), thawed
16-20 oz canned crushed fire-roasted tomatoes
4 oz your favorite mushroom... keep it PG-rated! (we use white button)
1/4 large onion, chopped (preferably julienned-style)
1 garlic clove
1/2 tbsp dijon mustard
1/4 c grated Parmesan
1/2 tsp oregano
salt & pepper (kosher/sea salt)
1/2 tsp red pepper flakes
1/4 c pesto: 1/2 c organic basil packed, 1/2 garlic clove, 1/4+1/6 c evoo, 1/8 c pine nuts (we use pistachios), 1/8 c Parmesan, pinch of s&p
1.  Drizzle olive oil in sauté pan and heat to med-low. Sauté onion until almost translucent, add garlic. Cook until translucent.
2. Sprinkle s&p on both sides of turkey. Add turkey to onion. Add oregano, mustard, and Parmesan. Mix everything. Cook until almost no longer pink. Add the mushrooms, then brown the mix to finish cooking.
3. Make the pesto in food processor and cook pasta per package instructions while turkey mix cooks.
4. Add tomatoes, pepper flakes, pesto to turkey. Turn off heat once sauce is warm.
5. Drain pasta and serve with turkey-tomato sauce.

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{ Food for Thought } An Unhinged Pairing

Feeling a little unhinged...

...mmm, a cupcake to match the mood

pink meringue cupcakes with raspberry curd

baking spray for baking cups
3 lg egg whites, room temperature
1/2 tsp white vinegar
1/2 tsp pure vanilla extract
1/4 tsp salt
1 c sugar
Gel-paste food coloring in Tulip Red sugarcraft.com
1 c creme fraiche
3 ounces raspberries, halved if large
3/4 c raspberry curd: 3oz raspberries, 3/4 c sugar, 2 lg egg yolks, 1/2 stick unsalted butter, 1/8 c fresh lemon juice, pinch salt 
1. Preheat oven to 225. Line every other cup of 2 nonstick 6-cup muffin tins with baking cups; coat with cooking spray. Whisk egg whites, vinegar, vanilla, and salt with a mixer on medium-high until frothy. Add 3/4+1/8 c sugar, 1 tbsp at a time, beating for 1 min after each addition, ensuring the sugar dissolves. Beat until stiff, glossy peaks form. Mix in 3 drops food coloring.
2. Transfer mixture to a pastry bag fitted with a plain coupler (no tip), and pipe into prepared baking cups, about 2" above rims, finishing with a peak in centers. Bake 3-3h20m, rotating halfway through. (Cupcakes should be completely dry on the outside but still soft in middle. A toothpick inserted horizontally at base of top should have moist but cooked crumbs attached.) Transfer cupcakes in baking cups to wire racks; let cool completely.
3. Beat creme fraiche and remaining sugar in clean mixer bowl on medium-high speed until soft peaks form. Carefully slice off tops of cupcakes using a serrated knife. (Run the knife just above the liner and slowly work way to center.) Top each cupcake with 2 tbsp raspberry curd, a few raspberries, and 2 tbsp creme fraiche mixture. Replace tops and serve immediately.
4. Raspberry Curd: Whisk all ingredients in a heatproof bowl set over a pan of simmering water until slightly thick, 8-10 min. Strain; refrigerate until cold and thick. 
(makes six - enough to share or have seconds)

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unhinged pink cupcakes via martha stewart

Spring Wedding: Cherry Blossom Chic

The springtime wedding of my favorite clients of all time - a bright, fun, gorgeous lady and her sharp, funny, nice British guy. Plus, a tutorial on how to transform a plain-jane book into a custom journal, album or guestbook like the one I made for them (below). 

clockwise: 1 programs with luminescent blush pink cover with monogram and ivory interior; 2, 9 All Souls Episcopal Church, Washington DC; 3, 7, 10 cherry blossom cake with buttercream-lined fondant; 4 minimal cherry blossom, pink peonies, celadon green viburnum arrangements, 6 custom made guestbook in taupe with modern blush pink satin ribbon accent and monogram book plate; 8 escort card favors of dark chocolate squares

guestbook/journal how-to
1. Buy these supplies from craft, paper, book stores:
plain journal, book cloth, large sheet of book cloth or decorative paper in different but coordinating color, letter size paper in coordinating color, spool of satin ribbon, bookbinding glue, spray glue
2. Play with the ribbon on the journal cover to create a design. Photograph the design. Cut ribbon into corresponding lengths, with enough to tuck each strip over the back of the cover by 0.5" at each end.
3. Measure out side of book from cover to cover. Add 1.5" to that measurement. Cut book cloth to that size, making sure there's enough length to cover book when closed.
4. Coat the back of the book cloth with bookbinding glue and carefully cover the front and back of journal. Press and smooth with a ruler. Cut 2 slits aligned with center binding along top and bottom. Shorten the resulting tabs, coat back with glue, and tuck into the center binding. Cut some of the cloth at the corners so the sides of the cloth barely overlap (for a smooth, almost flat corner). Fold over and glue the sides of the book cloth onto the back of the cover. Press and smooth.
5. Measure the inside of book 1/4" from edges of cover all the way to the edges of top page.  Cut coordinating book cloth/sheet to that size, ensuring enough length to go into binding crease and allow book to close easily.
6. Place the ribbon strips on the front cover according to your design, wrap around the back/inside of the front cover and glue in place.
7. Use either spray glue or bookbinding glue on the back of the cloth/paper and carefully cover the inside of the front cover and top page. Press and smooth. Because you measured from 1/4" from the cover's edges, this lining will cover the edges of the main book cloth (and the ribbon edges) while leaving a 1/4" margin on the back of the front cover but no margin on the top page.
8. Design your monogram, print out on letter-sized paper, cut, and glue onto top page.

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stationery: natalieS@calliope; photos: amydeputy

{ Famished } Mango Chicken Curry

Many (myself included) recoil a little at the thought of curry. Just a little. Admit it. The perfect solution: a chicken curry salad that is high on taste and nutrition but low on intense aroma and labor. I adapted this recipe from my favorite Trader Joe's salad.

mango curry chicken salad

1/2 lb organic chicken breast

organic greens (preferably arugula or spinach)

1/2-2/3 jar of Thai yellow/green ready-to-pour curry sauce

1/2-1 ripe mango cut into bite-sized pieces (or thawed from frozen)

1/2 c uncooked quinoa

1 to 1-1/4 c organic low-sodium chicken broth

1 small citrus fruit (preferably clementine or tangerine)

salt & pepper to taste

optional: pomegranate seeds

Cook quinoa in chicken broth in a small pot, per package instructions (usually 15 min after starts to simmer), and remove from burner to cool. While the quinoa cooks, slice chicken into bite-size pieces and lightly sprinkle salt and pepper on all sides. Coat a sauté pan with extra virgin olive oil and brown the chicken. Add curry sauce and simmer a few minutes to infuse the flavors. Make sure chicken is no longer pink then remove from burner to cool. While chicken cooks, wash the greens and place in a large serving bowl with mango and citrus fruit. Once the quinoa and chicken are completely cool, mix both into the greens. Sprinkle with pomegranate seeds.

Tips: You can save time by thawing frozen mango with the simmering sauce, and complete the cooling process in the fridge.

serves 2 (because it's always more fun when there's enough to share or have seconds)

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Destination Weddings: A Summer Romance

Remembering a vibrant wedding I crafted for a lively couple in St. Croix...

clockwise: 1 Pronovias gown; 2 bridal bouquet of tangerine orange pin cushion protea, celadon cymbidium orchids, pale peach roses, red dendrobium orchids, crystals; 3 round table with red and golden James Story orchid topiary and individual bouquets of coral and golden spray roses, green cymbidiums, tulips, protea, encircled by an orange and yellow beaded garland, cymbidium in each napkin pocket, floating candles; 4 menu card with square glass place card holder, lucite case display of cymbidums, protea, roses; 5 bride's stuart weitzman sandal; 6 topiary trees of tulips, roses, cymbidium, Vanda and red James Story orchids; 7 individual bouquets of tulips, roses and orchids on lucite floral case; 8 green amaranthus chandeliers with floating votives; 9 green petal aisle runner, orchids and amaranthus pew arrangements; (not shown) seating chart floorplan on orange dupioni silk-covered canvas, mini cakes with red and orange dendrobium blossoms on tiered lucite display

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photos by glennbarnett

Weddings: A Little Southern Charm

My wedding anniversary is in exactly one month. As I think about that occasion, I reminisce not only about my wedding but also about the celebrations I crafted in my wedding stylist days. This one, all about second chances, was just sweet. A modest and intimate family celebration at Kings Arms Tavern in Williamsburg. The bride, near and dear, gave me full creative license to style as I wished. I crafted the invitations, menu cards, place cards, floral arrangements and kids' favors.

clockwise: 1 bridal bouquet of dove white anemones with black and yellow centers, ranunculus and roses; 2 bread plate place cards of white cardstock on rounds of pink blossom Japanese katazome paper, Godiva pink blossom chocolates, menu cards of soft white cardstock on blush pink scalloped notecards; 3 fucshia ranunculus in bud vases wrapped with blush pink vellum; 4 Mumm Napa Cuvée in Colonial Williamsburg shrub flutes; 5 tablescape with kids' favors (knitted finger puppets, washable crayons, colorbook tearsheets) in recycled paper egg boxes with blush pink satin ribbon closure; 6 Raleigh Tavern Bakery queens cake (currant and citrus) with buttercream frosting and pink roses; 6 peek-a-boo arrangements of fuchsia and soft white peonies, roses, ranunculus in vases wrapped with Japanese paper

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photos by garyvattelana

{ Food for Thought } A Thick & Thin Pairing

goodness, love, constancy

 

lemon raspberry cake

1-1/2 c all-purpose flour

2 tsp baking powder

1/4 tsp kosher salt

1 c lowfat buttermilk

1-1/4 c sugar

3 large eggs

2 tsp grated lemon zest (from a large lemon)

1/2 tsp vanilla extract

1/2 c vegetable oil

1 cup organic fresh or frozen raspberries

2 tsp framboise liqueur (water, in its absence)

2 tsp sugar (raw preferably)

1/3 c sugar (for sauce)

Preheat oven to 350F. Butter and line a loaf pan with parchment. Sift together the flour, baking powder, salt in mixing bowl. In separate bowl, whisk together the buttermilk, sugar, eggs, zest, vanilla. Mix the buttermilk mix with dry ingredients until just combined. Fold-in the oil until evenly incorporated. Pour into pan and let batter rest. In blender, blen juice, raspberries, liqueur, sugar until smooth. Strain 1 oz of the mixture and drizzle lightly over batter, using toothpick to swirl it into the batter. Bake 40-50min or until a toothpick inserted into center comes out clean. Strain remaining raspberry mix into a sauce pan and add 1/3 c sugar. Cook over medium-low until sugar dissolves. Set aside to cool. Cool cake on wire rack. Serve with sauce.

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thick & thin quote, lemon raspberry cake recipe via kitchenconfiante

Fashion Across the Pond: Browns

I may have mentioned once that I'm convinced I was a Brit in a past life. It's like the "six degrees of Kevin Bacon" phenomenon, only it's often more like "1 degree of all things British". Favorite authors? British. Favorite city? British. Favorite bands? British. One more to add to the list: Browns Fashion, which carries the chicest threads for men and women but I favor for its fun and cutting-edge frocks. Here is a taste of their ever inspiring collection.

laser-made dainty... not my style but amazing, cotton over laser-cut lining over tulle

the modern eyelet - cotton halter, dual-strap back

It wouldn't work for me, but this summer dress is really very smart: sleeveless with coverage for modesty, slimming wrap bodice and vertical print at hips, subtle-hued prints - including trendy chevron - beautifully transitioned on airy and ethereal silk.

wishlist! wool dress with sheer silk panel

wild but ingenious: black wool, ivory silk skirt, ivory python-embossed leather panels on bodice

A little black dress Audrey Hepburn would approve: fitted bodice with panel-detail, dramatic neckline, slim A-line, full box-pleated skirt in the back.

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azzedine alaïa eyelet dress, alaïa laser-cut dress, adam print long dress, david koma wool silk dress, koma python leather dress, osman yousefzada full skirt dress

{ Food for Thought } A Refreshingly Beautiful Pairing

A million ideas for this week's Pairing danced in my head over the weekend... until I heard the news about bin Laden. It took me a moment to sort out my reaction. I discovered it was relief spread over something else. While many celebrated the news across the country, I couldn't help but feel sadness. I am thankful that bin Laden will no longer hurt anyone else, but I can't be joyful. Not after so much death and destruction. Jubilation in death tastes of vengeance, which only breeds hatred. It's not about vengeance, because the problem wasn't really a single man. The problem is hatred and ignorance. In the end, isn't that what truly fuels extremism, what allows some to objectify others? 

Out, out spotty hatred! I'm celebrating beauty. We need a little of that today, because, like I said recently, it's a balm to the ugliness in the world. Lucky for us that beauty is everywhere. What I love about design and the creative eye is that they help us appreciate it at unexpected times and, sometimes, in unexpected places. So...

...and drink these. I had a choice of mojitos, a ridiculously amazing chocolate dessert (for comfort), and a gourmet popsicle (for fun), but the mojitos won because they're refreshing, the photo pairs best and, well, I need a drink.

calliope's ginger-lime mojitos (disclosing my secret recipe!)

20 fresh mint leaves

1 lime, cut into 8 wedges

2 cups ice cubes

3 oz white rum

1 cup ginger ale (preferably the non corn syrup kind)

serves 2 (because it's always more fun when there's enough to share or have seconds)

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collage of words via pinkwallpaper, mojitos by evrim icos

{ Sneak Peak } One of a Kind

Something very special is coming this week: one of a kind agate necklaces styled with gold and silver details... a little stone & honey. Inspired by the beauty of the natural world, designer Teresa Robinson forges fresh works of art from geological treasures. While pursuing a "serious education" as a painter, Teresa learned the craft of jewelry making while studying abroad. Her work has much breadth. The trouble is that I'm tempted to keep these beauties for myself... What can I say? I'm a sucker for the original.

rippling cerulean blue agate with silver pinwheels

creamy agate with silver feather and shimmery crystals in the center

pools of caramel agate on gold

multi-toned agate with shimmering amethyst crystals on gold

slice of caramel agate with gold pinwheels... sounds good enough to eat!

agate cylinder with shimmering amethyst crystals on gold (assymetrical bottom on back)

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Calliope Update

Hooray! Our main site is finally back up! Our host appears to have resolved the server problem. We can stop pulling our hair out now.

lemasney

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