Loving

Taste: Cookies

Friday, December 16th, 2011

In honor of today’s “Taste” segment of Loving’s Five Senses, my kitchen has been turned into a holiday cookie factory! The goodies in question are all of Danish origin and you can probably find the same cookies being made in my grandmother Esther’s kitchen, as I write this. The spices at work include cinnamon, vanilla, ginger, cardamon & cloves. Almonds are essential in every recipe.

Vanilla Wreaths, otherwise known as Vanillekranse, are cooling below,

Brown cookies, otherwise known as Brunekager, have a crunchy addictive taste.

Joedekager are delicious cinnamon and almond explosions.

It’s possible that they taste better than they look. You’re welcome to take a bite or two or three tomorrow at the store. xoxo

Listen: Our Christmas Playlist

Tuesday, December 13th, 2011

Some of my favorite Christmas songs:

Nat King Cole’s “Christmas Song” makes me crave chestnuts and a fireplace!

Mariah Carey’s “All I Want for Christmas is You” for before there was Justin Bieber.

James Brown ” Santa Claus, Go Straight to the Ghetto” is a little known favorite of mine.

I checked in with my ladies here at Castor & Pollux and they added their favorites too! Shino is especially partial to Mr. Lennon’s “Happy Christmas, War is Over”. Who can blame her? This song brings the strongest man to tears.

Kash feels right at home in Kentucky with Ernest Tubb’s ole timey “Blue Christmas”

http://youtu.be/JVdMaRsJCDk

Julie Henriette gets sentimental over “Christmas Time is Here” by Vince Guaraldi for Charlie Brown’s Christmas

What’s you favorite song/carol/hymn/chant??? Happy Holidays!

Touch: The Castor & Pollux Holiday Dress Guide

Tuesday, December 13th, 2011

Today’s “Touch” segment is about softness, ease and elegance. While everybody is busy running around doing this and that this week, the last thing you are going to want to think about is what to wear to those holiday parties, so we came up with a couple of suggestions. Don’t judge us for being partial to the dress.

This first beauty is from our favorite Macedonian, Risto Bimbiloski. He has taken Bambi to a whole new level with this magnified deer print dress.

Our second selection is created by the Swedish design house, Acne. This dress is light, elegant and sexy. Its deep wine color is holiday appropriate and the slit in the back shows just enough skin to make it sexy in a refined way. Dress it up with some super sheer stockings or down with some opaque.

“Ciao, Sophia Loren!” when you walk by in this modern silk twill take on the classic hour-glass shape. It’s pure elegance paired with some va-va-voom.

Check out this playful silk crepe dress from Risto. It looks beautiful paired with some golden accessories. What’s more, it can be worn straight into Spring. What’s not to love?

Another little number from Acne. This piece of architecture combines a one-off shoulder, an open back with an inviting slit. When you try it on, you’ll make everyone blush!

Everyone should be wearing this electric blue dress from Cardona Bonache on New Year’s Eve.

A certain LBD from Italian HACHE. Perfect for our favorite minimalist, who doesn’t want to distract from her new necklace.

We have a few other suggestions, but you’ll have to stop by the store to see them! Or email your personal shopper at shopper@castorandpolluxstore.com. Cheers!

SEE: The Playing Mantis

Monday, December 5th, 2011

We are firm believers in enjoying this time of year with friends and family instead of shopping for presents that nobody wants, so we are going to let you in on a little secret that will simplify the process for you.

Our secret is the Playing Mantis, a magical old-fashioned toystore at 32 North Moore Street in the cobblestone streets of Tribeca.

This magical store is a quiet, safe haven for the tired masses. The relaxed and easy atmosphere makes you want to stay inside for hours, fiddling with instruments and reminiscing about long sun-soaked afternoons in the children’s room at your grandparent’s house.

There are moss-covered gnome houses, dancing puppets, miniature kitchenettes, wooden chessboards and birdhouses, colorful multi-ethnic dolls, heroic archers and swordsmen costumes, beautiful old-fashioned storybooks and hand-made mobiles that lull the most anxious child to sleep.

What’s more, the toys and crafts are all handmade from around the world, inspired by stories of heritage, culture, and a passion for artisanal craftsmanship. Nothing in this place will be thrown in a corner after 5 minutes by the child in question. Rather, the child will most likely cherish and protect the toy and eventually want to turn it into an heirloom someday. Just what we love here.

Store Info:

Playing Mantis is on 32 North Moore Street, New York, NY 10013.

Tel: 646-484-6845

Open to everyday until 7pm; except for Fridays and Saturdays until 8pm.

Taste: Autumn on a Spoon

Friday, November 18th, 2011

Ah, Thanksgiving. Nothing beats a crisp November day spent with family, friends, and food! Year after year we’ve all got the usual suspects on our shopping lists: turkey, stuffing, cranberries, potatoes, green beans, pumpkin pie. It can be hard to steer away from the staples on this particular holiday. However, if you are looking for a deliciously inventive twist on the familiar and classic flavors, we at C&P have a must-try recipe for you. John insists that it is truly the most spectacular of all Thanksgiving dishes. A moist pumpkin sponge cake filled with fluffy ginger buttercream all rolled up into a perfect holiday package. This dessert embodies enough decadence to impress guests while creating the coziest of atmospheres with its warm and spicy, autumn flavors. Thanks to the Barefoot Contessa, this recipe will certainly not disappoint!

Pumpkin Roulade with Ginger Buttercream

Ingredients, Cake:

  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1/4 cup confectioners’ sugar, plus extra for dusting

Ingredients, Filling:

  • 12 ounces Italian mascarpone cheese
  • 1 1/4 cups sifted confectioners’ sugar
  • 2 tablespoons heavy cream
  • 1/4 cup minced dried crystallized ginger
  • Pinch kosher salt

Directions:

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners’ sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don’t press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners’ sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners’ sugar and serve sliced.

TAGGED: Holiday