Making spirits Bright....and Sparkly!

Making spirits Bright....and Sparkly! by alexa-magarian featuring ted baker wallet

Hats

Hats by alexa-magarian featuring pom hats

Root Veggie Soup

You don't have to go cold turkey to start a post-Thanksgiving cleanse. Even if you went overboard with the mashed potatoes and pie, your body will thank you after eating this delicious root veggie soup.This recipe is from one of my favorite cookbooks, "Edible Brooklyn." I bought it while I was living in Brooklyn Heights, a charming neighborhood with brownstones and a beautiful promenade. I always find myself flipping through the pages when I feel a bit homesick for NY. The recipe looks long but is so worth it! To save time, you can always omit the toppings listed below. Bon Appetit!

ROASTED PARSNIP & SWEET POTATO SOUP w/ PARSNIP CRUMBS & APPLE SALSA

serves 4

 

 

 You will need:

 

2 medium apples, peeled & cored, 1 grated & 1 finely chopped

1 small red onion, finely diced

1/2 small bunch cilantro, stemmed & finely chopped

juice from 1 lime

salt

cayenne pepper

vegetable oil

4  parsnips, peeled, 1 finely diced and 3 cut into medium dice

paprika

2 sweet potatoes, peeled and medium diced

2 tbsp olive oil

4 tbsp unsalted butter

3 cloves garlic, chopped

1 large yellow onion, chopped

2 tsp ground cumin

1/8 tsp cinnamon

4 cups low-sodium veg. stock

1/2 cup heavy cream (optional)

 

1. Preheat oven to 400 f

 

2. Apple Salsa: mix grated apple, cilantro, red onion, lime juice, salt, pepper, cayenne to taste and set aside.

 

3. Parsnip Crumbs: coat heavy-bottomed pot with oil over medium heat. Add diced parsnip in batches when oil is hot until golden brown. Use a slotted spoon to remove from pan and place on paper towel . Season to taste with salt n pepper, set aside.

 

4. Combine the rest of the parsnips and sweet potatoes with olive oil in medium bowl, season with salt and pepper. Spread on baking sheet and roast until soft, about 45 min.

 

5. Melt butter in medium soup pot over medium heat. Saute yellow onion and garlic until tender. Add chopped apple, roasted veggies, cumin and cinnamon. Add veg. stock and let simmer about 30 min.

 

6. Let cool for a minute, then puree soup, working in batches in a blender until very smooth. At this point, mix in heavy cream. I used less cream and a bit more veg. stock.

 

7. Serve in bowls, and top with the salsa and crispy parsnip crumbs! So Good!

 

 

Recipe from "Edible Brooklyn"

 

 

 

 

 

 





The Hat of the Matter

• Happy Saturday! Looking for some fashion inspiration? Visit the special exhibit at the Peabody Essex Museum in downtown Salem, MA. It features countless hats and fascinators! Remember Sarah Jessica Parker's whimsical butterfly fascinator on the red carpet?! It's here! 

Bake Sale!

Any opportunity that comes my way, I grab it. To live each day doing something that forces me out of my comfort zone is so rewarding. And since I recently made a big move from the city I love most (New York!), I've worked hard to network and build more business relationships because as the saying goes, it's all about who you know! And what better way to introduce myself to a new community than to bake a little something? I was invited to set up my own table and display my work at a holiday fair. Bake Sales usually invoke images of box-mix brownies and Entennmans cookies, right? Well... I guess you could say I got carried away...


Macarons!



 A seasonal favorite, pumpkin pie! Customers adored the pie letters!

 

 Scones, Madelines, Cupcakes, and more!

TIP: Thinking of having a dessert table for the holidays? For a well-rounded display, try to include 2 pies, 1 cake, and an assortment of smaller items that can be picked up easily, no fork and plate necessary.