Recipes/Food

IT’S SPRING LETS CELEBRATE!

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I thought it appropriate to celebrate the beginning of Spring with some thoughts and a couple of recipes, I hope you agree!

I have always adored celebrating special Holidays and this April has two special ones…Passover and Easter. Tradition rules in both who doesn’t like to dye and decorate eggs, make a favorite ham or brisket or make a great kugel…and celebrate with food!

I’ve shared many of my family Easter traditions in past years but I don’t think I’ve talked about my “lambie” cake experiences…forgive me if I’m repeating myself!!!! Let me first state I abhor them….now don’t send gobs of comments criticizing my opinion….let me explain…it’s a journey into my childhood!

My grandparents were deceased before I was born but I was blessed with the most wonderful substitute for a Gran…my beloved Great Aunt Rose, Daddy’s Aunt. She lived in a bungalow on Chicago’s Southwest Side and visited us in Rogers Park and then in Evanston most Sundays. She would drive her Ford to us (we never had a car…so that was special!) and we often drove to a restaurant in the country for an early special spit roasted chicken dinner, came back home spend time together and then have a light supper before she drove home. She was always with us for special occasions as well…Easter was one of those days. Each year she would bring a lamb cake and each year I would hope she wouldn’t…why you ask, I can’t stand dried coconut! To me it tastes like sawdust…plus her chosen bakery cake was quite ugly. Mom, of course, had baked many goodies so the gifted cake was put on display and, thank heaven, never eaten! Now, there are many luscious Easter cakes to purchase or make yourself…here are some along with an Easter Bunny cake or two…you can find the molds on line

Rather cute but similar to my dreaded childhood memory!!
Vintage Mold
Aren’t these the cutest Deviled Eggs ever….found on Running in a Skirt blog…
My favorite Easter treat…Hot Cross Buns!
I want this brisket now!!!!!
A fabulous salmon presentation!
Borscht always a winner…have I shared my recipe?
Kugel….

Recipe…8 ounces wide egg noodles cooked in salted water

1/4 cup raisins

1/2 cup full fat sour cream

1/2 cup cottage cheese

1/2 stick butter

2 Tablespoons dark brown sugar

1 teaspoon granulated sugar

1/2 teaspoon cinnamon

3 eggs

1/2 cup canned condensed milk

Beat eggs and add all ingredients except butter…melt butter in casserole add all ingredients bake at 350 for 35 minutes! Enjoy

Then, of course, the star of the Easter table….baked ham

FROM JEFFREY BANKS…BOURBON MAPLE GLAZED BAKED HAM (YOU CAN DOUBLE THE GLAZE ON SALMON FOR PASSOVER)

INGREDIENTS (Serves 8-9)

Fully cooked spiral ham

1 cup pure Maple Syrup

1/2 cup packed dark brown sugar

1/2 cup good Bourbon

1 teaspoon Dijon mustard

1/4 teaspoon ground cinnamon

Whole cloves

DIRECTIONS

Preheat oven to 350 degrees. Place ham in a large roasting pan. Fill pan with a depth of 1/2 inch with water. Cover pan and ham with aluminum foil. Bake in oven until internal temperature registers 120 degrees F.about two hours, basting ham every 30 minutes or so with accumulated juices.
Meanwhile stir together maple syrup, brown sugar, Bourbon, mustard and cinnamon in a medium sauce pan at medium high temperature and bring to a boil. Cook until thickened about 6 minutes. Keep warm and set aside.
Remove ham from oven and discard foil. With a very sharp knife score the fat of the ham every 1″1/2 diagonally in both directions.Increase oven temperature to 400 degrees F. Insert cloves quickly in the intersections of squares.Using a pastry brush, glaze ham with ⅓ cup maple mixture; set aside remaining glaze. Return ham to oven, and bake at 400°F until top is lightly caramelized a thermometer inserted into thickest portion of meat registers 145°F, about 30 minutes, brushing with remaining glaze every 10 minutes. Remove from oven. Transfer ham to a platter; let rest 15 minutes. Serve.

And, of course, don’t forget the traditional Ukrainian hand painted Pysanky Easter Eggs. Refer to my 2022 blog post on these beauty’s!
My most favorite tree…a weeping redbud in My Toms front yard in Blue Island, Illinois!

However you celebrate….enjoy the tradition with family and friends. Happy Spring!

UNIQUE HOLIDAY GIFTS PART 1: BRINDILLE PERSONALIZED HOLIDAY BASKETS AND HOLDAY TEAS

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I will be posting unique, one of a kind experiences to celebrate the holidays in Chicago and begin by featuring the creativity of the Uber talented Chef Carrie Nahabedian. Each meal at Brindille is an occasion to remember and the exquisite creative menu experience is enhanced by the service, the wine and the unbelievable friendliness of Chef Carrie and the impeccable staff….where the front of house and wine program are supervised by co-owner, cousin, Michael Nahabedian.

Chef Carrie was always a huge supporter of many of the charity events I planned at Saks Fifth Avenue, Chicago when I featured the top Chicago Chefs and their restaurants. The Chefs did their own table decor, always quite elaborate, along with tastings of their signature dishes. I would say to them, “This isn’t a competition”, to which they answered…”To us it is”! But always a friendly camaraderie, their presentations were spectacular and made the events!

Michael Nahabedian

Personalized Holiday Gift Baskets…I asked, how does a person personalize their baskets this year…..

“Each basket is custom made based on your request. Simply, send us the profile of the recipient, their preferences and we will curate a basket that will be sure to impress friends, family, co-workers and loved ones!”

A quote from Chef/Co-Owner Carrie Nahabedian on the Gift Baskets on how they came about and an example on what one can find in their baskets….

“I am a traveler in my heart and was Inspired by the hampers from London and Paris food halls––these beautiful baskets are filled with Epicurean delights, and adorned with festive holiday decorations.”

“Examples of what can be in each personalized basket that range in price from $250-$1500: Jams, confitures, chocolates, cookies, White Alba and French Black Perigord Truffle products, Greek EVOO, honeys, hot chocolate, nut spreads, Locally sourced Farmstead items and cheeses, crackers, vinegars, preserved fruits in alcohol and syrups, Holiday Panettone, candied nuts, maple syrup, Satsuma mandarin oranges, Dried fruits, charcuterie, Jambon de Bellota, mustards, Medjool dates, Hand batched cocktails, vermouths, and wines”.

MARCELLAS REYNOLDS

In addition….how about a unique Holiday experience when… “Brindille kicks off French Afternoon Tea, in honor of Marcellas Reynolds: Author of Supreme Models and (just released) Supreme Actresses. Enjoy a beautiful afternoon of delicious frivolities, as Marcellas shares his inspiration behind writing his two acclaimed books. Vogue named Supreme Models “one of the nine best fashion books of 2019” and Town and Country named Supreme Actresses “one of October 2021’s best books”. We are thrilled to welcome our friend and Chicago native into our home for this two day event. Grab a reservation today and spend a day with Marcellas as he shares his personal inspiring story along with witty anecdotes from his “behind the scenes” adventures. Both books will be available for purchase along with a signing…this is a special event you won’t want to miss!”

Details:
December 10th + 11th: 2p-5p
Arrival: 1:45p | Conversation: 2:30p
Pre-Paid Event on Open Table: $90: excludes tax + tip

Questions: brindillechicago@gmail.com | 312-595-1616
…save-the-date for their upcoming Festive Holiday Teas:
December 17 + 18
Sunday, December 19th: Takeaway tea | $70 pp for pick up between 10-12p.

I have always enjoyed my visits to Brindille and put the Holiday Teas at the top of my annual Holiday tradition list….I hope you will too. (As usual this is not a sponsored post, I don’t have sponsors!!!!). The photos are courtesy of Brindille.

HOLIDAY COOKIES 2021 EDITION PART 2

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Lebkuchen

More goodies to add to your Cookie Collection…..

FROM TOM MANTEL, HIS MOTHER’S RECIPE

Lebkuchen

Bring to a boil and cool 1 cup honey

Stir in:

¾ cup brown sugar

1 egg

1 TBSP lemon juice

1 tsp lemon zest

Sift together:

2 ¾ cup flour

½ tsp baking soda

1 tsp cinnamon

1 tsp cloves

1 tsp allspice

1 tsp nutmeg

Stir into honey sugar mixture

Mix in:

1/3 cup chopped citron

1/3 cup chopped pecans

Put in jelly roll pan and bake 25 to 30 minutes in 350 degreeoven

Score into squares while hot

While hot glaze with lemon glaze

Beat 1 egg white slightly add 1 ½ cup sifted powdered sugar & 1 TBSP lemon juice beat until smooth.

THOMAS O’GORMAN’S BISCOTTI DI NATALE

BISCOTTI DI NATALE
My favorite Christmas Cookie is a Biscotti flavored with anise seeds and anise extract, pistachio nuts and dried cranberries.
It’s a delightful combination of flavors that reminds me of my childhood Christmases. It’s festive looking as well.
It’s baked twice at 350 degrees, once in 3 log forms for 30 minutes and once after cooling for ten minutes and
cutting diagonally into 1-inch thick slices for 10 – 15 minutes.


They will keep in an airtight container 1 week or frozen 1 month. So delicious!

The ingredients are:

4 1/2 cups flour,
1 teaspoon each baking powder and baking soda
1/2 teaspoon salt
2 large eggs
1 3/4 cups sugar
3/4 cup vegetable oil
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon anise extract
1/2 teaspoon anise seeds
1/2 cup shelled pistachio nuts
1/2 cup dried cranberries
egg wash

Christmas in Italy doesn’t end at New Years. It goes deep into January. Decorations don’t disappear. You really get to engage the festive beauty of the season from the Vatican to small precious churches. These anise biscotti reveal the grandeur of Christmas Holy Season for me. And I treasure the memory-ladened mystery they always reveal.

Two more to add to our growing collection…..I can do a Part 3…..just saying…..

HOLIDAY COOKIES 2021 EDITION

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I have, once again this year, asked some of my friends to share their favorite holiday cookie recipes. I am sharing them as they were sent to me. There is still time to send me your favorite….I can do 2021 PART 2!

My Mom, Ruthy, and I made Christmas cookies for many, many years and I have saved recipes since I was a child…many clipped from magazines and now from the Internet using my New York Times Food App…love it! In addition, I collect cookbooks and have amassed a great variety…I am as eclectic in my book collections as I am in the objects in my home! Here is one from the 1950’s that has many of the cookies we included each year

We did dozens of cookies each Christmas for our holiday entertaining, trays for parties at work and tins full for gift giving. We looked forward to this tradition each year and added new ones to our tried and true favorites.

I’ll start with one of my most favorites….LIZZIES….I still make these each year along with RUSSIAN TEA CAKES….both last a long time if you can resist stuffing them into your mouth!!!!

LIZZIES
1/4 cup butter
1/2 cup packed brown sugar
2 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground nutmeg
1/2 teaspoon ground cloves
3 cups raisins
1/2 cup bourbon
4 cups pecan halves
3 cups candied cherries
1/3 pound diced candied lemon peel (optional)

Instructions
Soak fruits in bourbon at least 1 hour to plump.
Preheat oven to 325 degrees F (170 degrees C). Grease cookie sheets.
Cream butter, gradually adding sugar and eggs. Add dry ingredients, then fruit and nuts. Mix well.
Drop from teaspoon onto greased cookie sheets. Bake for 15 minutes. Cool and store in an airtight container.

CANDACE JORDAN Mouse Cookies

When we lived in Old Town, we hosted yearly Christmas parties. My neighbor Stefani Turken, made these cookies and when she brought them in, I fainted they were so cute! They were darn tasty too but it was hard for me to eat these little works of art. Anyway, if I had a favorite cookie, this would be the one!

Preparation Time–1 hr

Cooking Time -27 min

Ingredients

  • 2 sticks (1 cup) butter, softened
  • 1 teaspoon vanilla extract
  • ½ cup confectioners’ sugar, plus more for dusting
  • 2 cups flour
  • 1 cup finely ground pecans
  • ¼ teaspoon salt
  • Chow mein noodles
  • Mini-chocolate chips
  • Sliced almonds

Instructions

  1. Heat oven to 350 degrees. Beat butter and vanilla in bowl of electric mixer until light and fluffy. Add sugar; beat until combined. Mix in flour, pecans and salt.
  2. Shape dough into 1-inch ovals, tapering one end. Bake 15 minutes. Remove from oven; insert noodle at tail end and 2 almonds about 1/3 of the way from pointed end for ears. Return to oven; bake until slightly browned, about 12 minutes.
  3. Remove from oven; immediately place 2 chocolate chips in front of ears for eyes. (Chocolate will melt slightly and stick to cookie.) Dust mice bodies with confectioners’ sugar. Cool on wire rack.

PAMELLA CAPITANINI Italian Cannoli Cookies ! makes 2 dozen

Ingredients

  1. 1 cup chopped pistachios
  2. 1 10 ounce bag mini chocolate chips divided
  3. 1 cup unsalted butter softened
  4. 1/2 teaspoon salt
  5. 1 teaspoon baking powder
  6. 1 cup granulated sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
  9. 1 teaspoon fresh orange zest – optional
  10. 1/2 cup ricotta cheese
  11. 1/2 teaspoon baking soda
  12. 3/4 teaspoon ground cinnamon
  13. 2 cups all purpose flour

Instructions

  • Number One, In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
  • Number Two, Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
  • Number Three, Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
  • Number Four, Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
  • Number Five, Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
  • Number Six, Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

AMY AND CLODAGH LAWLESS OF THE DEARBORN….FROM JULIANNA WESTGOR, THE DEARBORN PASTRY CHEF DE CUISINE

BARBARA VARRO FROM THE CHICAGO TRIBUNE

I don’t know about you but I need to get my supplies and get baking…..ENJOY!

BOOKS BOOKS BOOKS: NATIONAL INDEPENDENT BOOKSTORE DAY

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65F5FA3A-A0DD-4A39-B7D5-75E9AA4FD24AEvery day is Independent Bookstore Day to me, at least every day is “Book Day”! The above photo is almost my to be read stack….and I think it is short!  I thought I would just do a short post of what is on my list.  I never do negative reviews, so you may see a title that doesn’t get space on my blog or in reviews.  Being a Pollyanna, perhaps, but too many to read, to read books I don’t enjoy.  With a minimum (and yes, it is a minimum) of 12 fashion/lifestyle books per year for nenasnotes The Fashion Book Club plus everything else I want to share…it becomes a bit overwhelming and I’m not a full time book reviewer….well here goes!

I’ve written about my life long book obsession and now I have the privilege of doing book reviews and recommendations on nenasnotes.  And nenasnotes The Fashion Book Club will celebrate its first anniversary in May!  Where do the years go…I can’t answer that for you.

I have been so fortunate to have The Book Stall as my partner for the monthly nenasnotes The Fashion Book Club.  They are fabulous with their cooperation and the staff is extraordinary in their knowledge and helpfulness, (they are not a sponsor of this blog!)  I want to start taping my conversations with the authors to share with all of you in some format, probably a nenasnotes podcast….stay tuned for further details, a great way to begin year two!  If you are interested in learning more about nenasnotes The Fashion Book Club you can leave your email in the comment section of this blog or email me at nenasnotes1@gmail.com.

The April book selection was the just released Yves Saint Laurent: The Biography by Laurence Benaim, the first originally written in English.  A very long and minutely detailed accounting of Saint Laurent’s life…filled with quotes from those who knew this iconic designer.  It chronicles his life from birth to death and was sanctioned by Saint Laurent’s late partner, Pierre Bergé.  My group loved Saint Laurent’s life timeline as well as notations at the back of the book.  It isn’t a one day or one weekend read, extremely through and one that will enhance your growing fashion library.  The only negative from my group is that it isn’t illustrated…they do like “pictures” to emphasize the text…I can’t disagree since we are dealing with visual items….clothing and interiors.  I hadn’t planned on ending my first year with a Saint Laurent biography having begun the journey last May with Loulou & Yves: The Untold Story of Loulou de la Falaise and the House of Saint Laurent by Christopher Petkanas, who discussed his wonderful book in conversation with me.  I profiled the book on the blog last May.  I would highly recommend you read both being the fashion savvy readers you are!

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Next month’s selection is the newly published POINT OF VIEW: Forty Years in Fashion by Tonne Goodman and yes, it has “pictures”!  I haven’t read it as yet…looks fabulous. The cover alone makes it a must have, stunning!

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What am I reading right now and will review in detail…Ruth Reichl’s new Memoir Save Me the Plums…so far I am absolutely loving it and highly recommend you put it on you To Be Read list, I know you will love it too.  Reichl is an engaging, brilliant and beautiful writer.  Do you miss GOURMET as much as I do?!

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Here are some my upcoming books in no particular order…full disclosure, I purchase many (all my fashion/lifestyle books), am given Advance Readers Copies (ARC) to review, and also use the Chicago Public Library…I’ve been a Library hound since birth!!!!  I, of course, prefer to have a book in my hands but often my ARC’s are ebooks.

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Yes, I do read a “cozy” now and again….clears the mind and I like a series when doing them, often I turn to Laura Childs.

I’ll post reviews on each….obviously it will take a bit of time to do them all and this is just the tip of the TBR pile…I obviously need to take a deep breath and jump in….bear with me!

This Books Books Books post, like all my book posts, is underwritten by an anonymous sponsor.  If you are interesting in supporting nenasnotes please contact me for detailed information.

BOOKS BOOKS BOOKS: A WELL BEHAVED WOMAN

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By now you know I am obsessed with historical fiction especially when the book concerns “real” people.  When this exceptionally written book came into my consciousness I knew it would be one I would not only enjoy but would devour and, of course, would want to share with you. I was correct in that assumption.  (As usual, I recommend The Book Stall my Independent Bookseller, as your source when purchasing your books.)

The protagonist is none other than Alva Vanderbilt who married into one of the wealthiest, if not THE wealthiest at the time, American dynasties.  Wealth was new to Alva and the story tells us of a world known to very few.  The Astor’s ruled New York Society, especially their Matriarch, Caroline.  Snubbed by Mrs. Astor, Alva was determined to make her place, along with her husband, William, and the rest of the Vanderbilt family to reach the top of the Gilded Age social scene.  And not only did she do exactly that but did it with grace and class  Fowler takes us into this rarified world via, their exquisite homes, think Marble House (The Biltmore is briefly mentioned), the many homes in New York City.  I particularly enjoyed Alva’s forays into every detail of her many homes and her participation with the noted architect, Richard Hunt, in planning the architecture and each and every phase of the construction of the mansions and the interiors from paint colors, fabrics, to furniture….everything!  Having literally millions to spend she thought out every possible item in her homes and became the personification of elegance of her era.

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Alva Vanderbilt

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William Vanderbilt

Marble House in Newport, Rhode Island

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A couple of the interiors …

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Living in a strained marriage, (I’m not doing spoilers here, if you know the background of the era you know of the scandals) Alva made herself a pilar of New York, Newport, Paris and London society in lifestyle including her Charles Frederick Worth wardrobe (you know I enjoyed those descriptions!), the exquisite entertaining….balls, formal dinners…highlighting the developing of the Arts in New York City, making sure her children were exposed to the best of educations, associating with the “right” people (including Oliver Belmont) while respecting everyone no matter their social status…which I greatly admired.  She was always a philanthropist and became very involved in women’s suffrage.  In many ways she reminds me of our own Bertha Palmer as well as others of her time. It gives us details of the women (or The woman, Alva) behind the wealth which was always in the hands of their husbands, fathers, guardians. Fowler’s eye for detail parallels that of Alva’s…her research is impeccable.  Read it you will be transfixed!

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A couple of books to give you thoughts on the food of the time…

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I’m including a recipe for Beef Wellington, which happens to a favorite of mine to serve at special dinner parties.  This recipe is from Epicurious.com

 

BEEF WELLINGTON

FROM EPICURIOUS.COM

INGREDIENTS

    • a 3 1/2-pound fillet of beef tied with thin sheets of larding fat at room temperature
    • 3/4 pound mushrooms, chopped fine
    • 2 1/2 tablespoons unsalted butter
    • 1/2 pound pâté de foie gras (available at specialty foods shops) at room temperature
    • 1 pound puff paste or thawed frozen puff pastry plus additional for garnish if desired
    • N/A frozen puff pastry
    • 1 large egg white beaten
    • an egg wash made by beating 1 large egg yolk with 1 teaspoon of water
    • 1/2 cup Sercial Madeira
    • 2 teaspoons arrowroot dissolved in 1 teaspoon cold water
    • 1 teaspoon water
    • 1/2 cup beef broth
    • 2 tablespoons finely chopped black truffles (available at specialty food shops) if desired
    • watercress for garnish if desired

PREPARATION

    1. In a roasting pan roast the beef in the middle of a preheated 400°F oven for 25 to 30 minutes, or until the thermometer registers 120°F. Let the fillet cool completely and discard the larding fat and the strings. Skim the fat from the pan juices and reserve the pan juices.
    2. In a heavy skillet cook the mushrooms in the butter over moderately low heat, stirring, until all the liquid they give off is evaporated and the mixture is dry, season them with salt and pepper, and let them cool completely. Spread the fillet evenly with the pâté de foie gras, covering the top and sides, and spread the mushrooms evenly over the pâté de foie gras. On a floured surface roll 1 pound of the puff paste into a rectangle about 20- by 12- inches, or large enough to enclose the fillet completely, invert the coated fillet carefully under the middle of the dough, and fold up the long sides of the dough to enclose the fillet brushing the edges of the dough with some of the egg white to seal them. Fold ends of the dough over the fillet and seal them with the remaining egg white. Transfer the fillet, seam side down to a jelly-roll pan or shallow roasting pan and brush the dough with some of the egg wash. Roll out the additional dough and cut the shapes with decorative cutters. Arrange the cutouts on the dough decoratively, brush them with the remaining egg wash, and chill the fillet for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400°F oven for 30 minutes, reduce the heat to 350°, and bake the fillet for 5 to 10 minutes more, or until the meat thermometer registers 130°F. for medium-rare meat and the pastry is cooked through. Let the fillet stand for 15 minutes.
    3. In a saucepan boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles, and salt and pepper to taste and cook the sauce over moderate heat, stirring, being careful not to let it boil, for 5 minutes, or until it is thickened. Loosen the fillet from the jelly-roll pan, transfer it with two spatulas to a heated platter, and garnish it with watercress. Serve the fillet, cut into 3/4-inch-thick slices, with the sauce.

Serves 8.

THE nenasnotes BOOKS BOOKS BOOKS POSTS ARE MADE POSSIBLE BY AN ANONYMOUS SPONSOR.  PLEASE CONTACT ME AT nenasnotes1@gmail.com FOR SPONSORSHIP INFORMATION 

Photos are from Pinterest credits unknown. 

MONDAY MUSINGS: HOLIDAY PIES

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I love pie!!!!!! Actually any pie but particularly Holiday pie such as pumpkin, mincemeat, pecan and…..you name it and I’ll eat it. Yum, yum, yum… Now about making the pie crust, I’m not good at it at all. Mom did the best pie crusts you would ever want to eat..I would work side by side with her (from the time I was little) and I either handled it too much or too little so, guess what I do, I buy Pillsbury piecrust, yes, I do!!!!  Now you know my secret. I do make graham cracker, vanilla wafer, and ginger snap crusts but in today’s post most of the pies are shortening crusts with decorative details. I thought you might enjoy trying one or two for your Holiday pies.  I’m including a few recipes as well  Happy Holiday’s!

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The cartoon above from  The New Yorker….

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Suggested toppings for pumpkin pies use your own mixture for your filling, I always use Libby’s pumpkin as shown.
B11AAC5C-2404-4E47-9141-62BEE16767810727D7F6-C863-4FBC-B279-1A44CEC982339AC80321-FDE2-4A18-BE25-4C0D73248EB354881256-B3C0-45C8-B0D7-5E6396E0F8D6FDE046E5-A053-44EB-A420-FC2A3DAC1406   I always add more brandy, a bit of lemon zest and juice to the mix and use either None Such or Crosse and Blackwell. I serve with hard sauce, I make my own but you can tart up (add brandy) to store bought.  Above photos are suggested special toppings for mincemeat or fruit pies.

Two more glorious toppings…the first is one I am doing for my mince pie, I’ll share my finished pie on Instagram,

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TOMMY’S APPLE-PUMPKIN PIE

FILLING:

1/3 cup brown sugar

1 Tablespoon corn starch

1 teaspoon cinnamon, divided

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/2 teaspoon salt, divided

1 teaspoon vanilla

1/3 cup water

2Tablespoons butter

3 cups Granny Smith apples peeled and sliced

3/4 cup packed canned oumpkin

3/4 cup evaporated milk

1/3 cup sugar

1 egg beaten

DIRECTIONS

Heat oven to 375 degrees.

Prepare your own pie crust for a 9” pie.

In a skillet combine brown sugar, corn starch, 1/2 teaspoon cinnamon, 1/4 teaspoon salt, add the vanilla, water, butter and bring to a boil stirring.  The mixture will thicken creating a caramel sauce.  Add the apples and continue cooking over medium heat for 4-5 minutes stirring constantly.  Pour mixture into the unbaked pie crust and set aside.  Whisk together pumpkin, evaporated milk, sugar, egg, 1/2 teaspoon, nutmeg, all spice and 1/4 teaspoon salt.  Pour over the apple layer.  Bake at 375 for 50 minutes until a knife comes out clean.  Cool completely before cutting.  This pie should be refrigerated.  Serve with whipped cream

TOMMY’S PECAN PIE

Heat oven to 400 degrees

Prepare your own pastry pie crust

Beat together with a beater

3 eggs

2/3 cup sugar

1/3 teaspoon salt

1/3 cup melted butter

1 cup dark corn syrup

Mix in 1 cup pecans

Pour into pastry shell.  Bake until set and pastry is browned.  Bake in 400 degree oven for 40 to 50 minutes.

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Isn’t this glorious….let’s all strive to create something fun, pretty, perhaps a bit over the top, why not it’s the Holidays, the most special time of the year!  Most of all relax and enjoy the season!

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All photos from Pinterest, photo credits unknown as is the top illustration. Above  illustration from Norman Rockwell.

 

 

 

PROFILE: JEFFREY BANKS–GENTLEMAN CREATOR

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The exciting world of Social Media brought me to Jeffrey Banks.  I have, of course, admired his work forever, first and still as a designer and then and now as an author. I got to Jeffrey through Facebook accounts from our mutual friend, the multi-talented, Michael Vollbracht who I did have the pleasure of knowing and working with…I did a blog post recently just following his untimely death.  I am posting this Profile of Jeffrey, who graciously agree to do my nenasnotes questionnaire, on the day of Michael’s Memorial Service in New York.

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 Michael Vollbracht’s delightful work as a student at Parson’s where he won the Norman Norell Award, Mr. Norell was not able to present the award instead it was presented by Bill Blass who became a lifelong friend of Michael’s and who designed the Blass Collection after Mr. Blass’ death.  I bet they are now very busy designing the robes for the angels!

Last week Jeffrey delighted my nenasnotes The Fashion Book Club group, via conference call, with reminiscences of the unsurpassed designer Norman Norell as recounted in Jeffrey’s exquisite book NORELL: Master of American Design. Jeffrey’s books are as well done as his design work, all perfection.

Thank you, Jeffrey Banks, for joining my blogging adventure and for sharing your insight into the world of fashion via your exceptional books…you can be sure I will call upon you to chat again in the very near future to discuss another of your books….let’s see which one shall be next….stay tuned!!

Want to hear more about this unique creator…read on in Jeffrey’s own words……
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WHAT WAS YOUR FIRST JOB
My first job was at age 15 selling Men’s clothing at Britches of Georgetown . I loved it and on my very first day sold more than any of the seasoned professional salesman did combined.
BRIEFLY DESCRIBE YOUR MOST RECENT OCCUPATION
Unfortunately, it seems to be planning memorial services for friends.
WHEN DID YOU DISCOVER YOUR FIRST IMPRESSION OF YOUR TALENT
I always loved to draw, and at a very young age thought that I might become an artist. That was until I found out that most of the artists that I admired did not achieve success or fame during their lifetimes, so at the tender age of 10 I decided to become a designer. The reasoning being that I would know rather instantly whether the things that I designed had struck a cord with the public….or not!
Baby JB

WHEN DID YOU KNOW YOU HAD “MADE IT” 
I think it was the day after the night I won my first Coty Award and I was with my Mother at Bergdorf’s on the up escalator and two guys were going down on the down escalator and I heard them say as we sailed passed …” Oh look, there’s designer, Jeffrey Banks!”
Coty Awards 1982
                                                         Coty Award winner 1982
Mom and I at the Coty Awards September 23rd, 1982

Coty Awards 1982 Cover Invite
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HOW YOUR ORIGINAL PASSION BROUGHT YOU TO WHERE YOU ARE NOW
I feel so lucky that my original passion for fashion has allowed me to make a living, branch out to books, go on television, teach, and meet so many of the people I most admired in the world. I feel very fortunate.
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All in Norman Norell…..Lynn Revson one of the biggest collectors of Norell.

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WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE
There really wasn’t an alternate choice at the time. But, as I love photography so much, I would have to say, Art Director.
YOUR FAVORITE BOOK, MOVIE, THEATER (LEGIT, MUSICALS), BALLET, OPERA, SYMPHONY, TYPE OF MUSIC YOU LIKE TO LISTEN TO, LOCAL RESTAURANT
Favorite Book : A Private View by Irene Mayer Selznick  ( a great read on early Hollywood by Louis B. Mayer’s daughter )
Favorite Movie: Funny Face ( it’s got it all : Fashion, Paris, Fred Astaire, Audrey Hepburn, Givenchy, Gershwin, Avedon)…who could ask for anything more ? 
Theater: Anything Sondheim !
Ballet: Anything Balanchine !
Opera: Anything Directed by Bartlett Sher
I love show tunes , Streisand, and Adele
My favorite restaurant is Union Square Cafe 
HOME….MODERN, TRADITIONAL, ANTIQUES (WHAT ERA) ECLECTIC
Mostly modern, clean white with some antiques in bleached pine. I work with color all day long so I need an absence of color at home,
WHO WOULD YOU HAVE AT YOUR FANTASY DINNER AND WHAT WOULD YOU SERVE 
Fred Astaire, George Gershwin, Michelle and Barack Obama, Audrey Hepburn and Rob Wolders, Hubert de Givenchy, Bruce Weber, The Duke and Duchess of Sussex, Jeffrey Banks, Diahann Carroll would be the guests. 
I would serve my Risotto with Carmelized Onions and Figs with a side salad of Heirloom Tomatoes with a Shallot, Dijon Mustard, and Honey Vinaigrette (see recipe below). For Starters: Baked Brie with Honey, Brandy and Walnuts. For dessert, Assorted Gelatos

FAVORITE VACATION SPOT VISITED AND/OR ON YOUR GO TO LIST 
London, is my favorite city after NY and I love Italy, especially Florence, Tuscany and Venice. Love to discover (and re-discover) great museums and try new restaurants.In London, Theater and Shopping is everything for me! 
WHAT DO YOU ENJOY DOING MOST IN YOUR FREE TIME? FAVORITE WORK  OF PUBLIC ART
I LOVE to read (books and magazines ) especially biographies. I love going through The Metropolitan Museum and The Frick Collection here in NY. 

HOW WOULD YOU LIKE TO BE REMEMBERED
As a kind person, loyal to his friends.
                               THANK YOU AND BRAVO JEFFREY BANKS, BRAVO!
ALL PHOTOS COURTESY OF JEFFREY BANKS WITH EXCEPTION OF THE BOOK COVERS, TAKEN FROM GOOGLE PHOTOS.
 
Jeffrey’s favorite link and blogs:
Instagram
YouTube Videos
                                              ELEANOR BANKS’ MEATLOAF

 Ingredients:

  

1 lb Ground Chuck

1/2 lb Pork Sausage

1 Medium Small Onion (chopped finely)

1/2 Green Pepper  (chopped finely)

2-3 Spines of Celery (chopped finely)

3/4 cup Bread Crumbs

Salt & Pepper to Taste

Celery Salt

2 Cans Hunts Tomato Sauce

Combine all ingredients mix very well with 1 can of tomato sauce.  Shape loaf in lightly greased Pyrex pan.  Take other can of tomato sauce and mix with 1/2 can water and set aside.  Place loaf in pre-heated oven set at 350 degrees for 1/2 hour.  After 1/2 hour reduce heat to 325 and bake loaf for additional 40 minutes.  Pour off excess fat and baste with tomato sauce that was set aside.
              JEFFREY BANKS’ HONEY, SHALLOT, DIJON MUSTARD  VINAIGRETTE

 1/4 cup extra virgin olive oil

 1/8 cup apple cider vinegar

1/2 teaspoon dijon mustard

1 1/2 teaspoons honey

1 large shallot, finely chopped

3/4 teaspoon Kosher salt

1/4 teaspoon freshly ground black pepper

 

 

 

PROFILE: STUART DYER MESIRES

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E0E5384D-11DA-4FD7-B6D8-E82D6E5E9FFAPhoto by Rachel McGinn taken in Philadelphia

Bringing back my Profile series and I am beyond excited to restart with a friend through the Costume Council of the Chicago History Museum, Stuart Dyer Mesires.  Her talent for and love of all things vintage has given us a mutual interest as well as great conversations about the history of fashion, a passion we both share.  I know you will enjoy a glimpse into Stuart’s beginnings in the industry as well as a peek into her business Ladybug Vintage

WHAT WAS YOUR FIRST JOB
My first job in the fashion industry was working in New York City for a vintage textile swatch library. It was a library filled with swatches of vintage fabrics – prints, jacquards, yarn dyes, knits, etc. Designers would make an appointment to come to the design library at the beginning of each season to buy vintage swatches of fabric which they would then use to help them come up with color palates, design inspiration and actual fabrics that they would develop for their lines that season.
BRIEFLY DESCRIBE YOUR MOST RECENT OCCUPATION
In 2009, I decided to turn my passion for collecting vintage into a business and created, Ladybug Vintage – a collection of vintage costume jewelry, clothing and accessories focused primarily on the international glamour and country club chic eras of the 1960’s and 1970’s. I love the whimsy, insouciance, bold prints and statement jewelry from this time period – all of which can be found in the Ladybug Vintage Collection. Inspiration comes from fashion icons such as Lee Radziwell, Jane Birkin, Bianca Jagger and Ali McGraw – women with an innate sense of glamour and daring who could take one special piece – a scarf, a lariat, a gorgeous set of cuff bracelets – and create a completely effortless and individual look. I personally select each piece in the collection with this focus in mind. This is what sets Ladybug Vintage apart as it is not just a collection of random vintage pieces but a collection with a focused point of view.

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Stuart at the Chicago Botanic Garden when she did their Antique and Garden Show

 

Some of Stuart’s extensive collections.

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WHEN DID YOU DISCOVER YOUR FIRST IMPRESSION OF YOUR TALENT
I started collecting vintage when I was in grade school. My mother is an avid collector of antiques and I would often accompany her to flea markets, thrift shops and antique shows when she was hunting for treasures. I wanted to collect something too so I would look for things that I could afford. Vintage clothing and costume jewelry were items that no one really wanted at the time and the pieces were inexpensive – thus my collection began. I loved the fact that what I collected could be worn not just put on a shelf to be admired. By the time I was in high school I had a closet full of amazing vintage clothing and accessories.

0464EA25-8B9A-4530-BB7F-76AC6A52BE65Looking for vintage pieces at the Madison Bouckville Antique Show in Bouckville, New York.

WHEN DID YOU KNOW YOU HAD “MADE IT” EXPLAIN
When I was working as a swimsuit designer for Tommy Hilfiger, I felt that I had made it when one of the suits that I had designed was featured in the the Sports Illustrated Swimsuit issue being worn by Heidi Klum, 2001.

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Another of Stuart’s designers for Hilfiger in Sports Illustrated, 2002.

A piece in the 1998 Japan Marie Claire on Stuart’s favorite beauty products.

HOW DID YOUR ORIGINAL PASSION BRING YOU TO WHERE YOU ARE NOW As I mentioned above, I have had a passion for collecting vintage from a young age. After graduating from a liberal arts college in upstate, New York, I moved to New York City to work for PolyGram Records. My passion, however, was for fashion so I started working for a vintage textile design company and taking night classes at Parson’s School of Design. I then embarked on an over 15 year career in fashion design which included working as a clothing designer for such companies as Tommy Hilfiger and Lilly Pulitzer. While working as a designer, my love of vintage continued and I often used vintage pieces as design inspiration. Nine years ago, I decided to turn my love for collecting vintage into a business.

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WHAT WOULD HAVE BEEN YOUR ALTERNATE CHOICE AS A CAREER….WAS THERE ONE An Archeologist.
YOUR FAVORITES:
BOOK: The Monsters of Templeton by Lauren Groff
MOVIE:  The Wizard of Oz
THEATER:  Hamilton
TYPE OF MUSIC YOU LIKE TO LISTEN TO: Rolling Stones, Stevie Nicks, Led Zeppelin, Spoon, Cage the Elephant and the Foo Fighters
LOCAL RESTAURANT: I love to try new restaurants but a constant, reliable favorite is Mon Ami Gabi.
HOBBIES: Drawing, painting, antiquing
HOME: Mixture of mid-century modern and antiques
WHO WOULD YOU HAVE AT YOUR FANTASY DINNER AND WHAT WOULD YOU SERVE: Andy Cohen, Derek Blasberg, Mick Jagger, Virgil Abloh, Pablo Picasso, Kate Spade, Sarah Jessica Parker, Patricia Altchul, Lilly Pulitzer, Oprah Winfrey, Jane Fonda and Miuccia Prada
I’m not a great cook so I would invite, Ina Garten (The Barefoot Contessa) to cater.
FAVORITE VACATION SPOT VISITED AND/OR ON YOUR GO TO LIST:  I love to discover new places. And wherever I find myself, I love to find places to shop for vintage. I just back from a trip to Grimaud, France – a small town outside of St. Tropez. I had never been to Grimaud before but I went there to stay with a friend.  It is a gorgeous Cote d’Azur hillside town overlooking the Mediterranean Sea and the port of St. Tropez. One of the most fun things for me was finding a flea market in Grimaud that was filled with vintage treasures.

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With her son, Xander in St. Tropez in June 2018

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In Saint Jean Cap Ferrat

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Visiting Heyward House, Bluffton, South Carolina.

FAVORITE WORK OF CHICAGO PUBLIC ART:  My favorite work of Chicago Public art is a statue called, The Alarm. I have always been drawn to it. It is the oldest sculpture on Chicago Park District property. It was commissioned in 1880 and dedicated on May 17, 1884. When I did a little research on it, I was pleasantly surprised to find out that the artist, John J. Boyle while from New York, had actually studied in Philadelphia (my hometown) at the Franklin Institute and at the Pennsylvania Academy of Fine Arts and married a woman from there. Several of his statues are located throughout Fairmount Park in Philadelphia as well as throughout the city of Philadelphia.

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HOW WOULD YOU LIKE TO BE REMEMBERED:As having been kind.

A FAVORITE RECIPE:
I love to make desserts (the best part of a meal!). Below is a simple recipe for one of my favorites:
Fudge Brownies.
INGREDIENTS
5 oz of unsweetened baking chocolate 3/4 cup butter
1 3/4 cup sugar
3 eggs
1 tsp. vanilla
1 cup flour
HEAT oven to 350 degrees. Grease a 13” x 9” pan.
MICROWAVE chocolate and butter in a large microwaveable bowl on HIGH for 2 minutes or until the butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and mix well. Spread into prepared pan.    BAKE approximately 22 minutes. Cool completely and cut into squares.

STUART’S FAVORITE LINKS/BLOGS/INSTAGRAM/WEBSITES

http://www.ladybugvintage.com/
https://www.1stdibs.com/dealers/ladybug-vintage/

La Double J, Tory Daily, @suzymenkesvogue, @tinaleung, @amandacbrooks, @ericapelosini, @martinamondadori, @kateschelter

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Above photo taken by Rachel McGinn. All photos from Stuart’s scrapbooks.

 

COLLECTIONS: RANDOLPH STREET MARKET — BICYCLES AND PICNICS

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This is a repost, the first repost I have done, the original appeared in May 2017 (I have changed the dates of RSM to this year everything else remains the same!) and since we are talking vintage….why not do a year old post…not very vintage but you get the idea.  What I didn’t talk about in last year’s post was how the bicycle (and the motor car) totally changed fashion, you can’t ride a bicycle with a bustle.  Let’s look at a couple of the fashions of Victorian times….and then read ALL sbout it in a charming blog, The Victorian Cyclist.

 

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Check The Victorian Cyclist

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A vintage card (you can find lots at Randolph Street Market) with an old fashion bicycle.

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I am so excited to share the information on this season’s first outside/inside Randolph Street Market that will occur on Saturday and Sunday, May 26 and 27 from 10 to 5 and I thought it was the perfect time to think about all the wonderful picnics we can have this summer and what better way to get to them or travel around when we find the perfect location than on a restored Schwinn bicycle!  Well, lucky us we have just the thing at RSM (of course, we do!!!!) Mike’s Bikes returns for the 12th season.

imageLooks like a perfect day for a picnic.  Not only can you find the right bicycle but you can find all the “fixings” for your picnic as well at RSM.  All you need is a beautiful setting, some yummy food (yes, you can also get some goodies at the Market!) and good friends.  Chicago and all the suburbs have wonderful spots to picnic, or go to Ravinia for one of the fabulous concerts, Harbor Country or neighboring Wisconsin for all their summer events…you can picnic every weekend through October.

Basically, the first thing you see when you arrive at the Randolph Street entrance to RSM is Mike’s Bikes.  Mike is an encyclopedia on the history of Schwinn bicycles, by the way, the company was founded in Chicago in 1895.  He only restores vintage Schwinn and each is totally unique and Mike wants to pair his bikes with the perfect person and lovingly takes the time to talk to each client and explains every detail of each bicycle. I have seen many a happy smile on the new owner’s faces when they leave with a treasure, either to relive their youth and/or form new memories for themselves or their families, it is wonderful to experience their pure joy!

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Michael Mitchell has shared his passion with me and I now share it with you in his words.

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“I have been selling vintage Chicago manufactured Schwinn bicycles at Randolph (May-Sept.) for ten years and I have enjoyed every moment. Along the way, I have met so many interesting people who share the love for these bikes. The bikes make their eyes light up and they begin by reminiscing and sharing childhood experiences of riding bikes with family and friends.
The complete process of reconditioning the average vintage lightweight Schwinn takes approximately ten hours. The process of reconditioning a bike begins with:
1. All bearings cleaned and greased.
2. Worn parts are replaced ( brake pads, brake and gear cables, and ball bearings.
3. Replacement of tires and inner tubes ( if needed)
4. Paint cleaned, polished and waxed.
5. All chrome polished.
At the end of the reconditioning process, the bike is like brand new. If needed, the spokes are replaced and the wheels are trued. And to top it off, all replacement of parts are made with original Schwinn parts.
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I recondition 1960’s – 70’s Schwinns as well as vintage Raleighs (manufactured in Nottingham, England).
As a result of the reconditioning process, each bike is priced individually because many of them require more parts and labor.
I retired from teaching school ten years ago, but prior to that, I was reconditioning the bikes for fifteen years. I was always fascinated with the Schwinn brand since childhood. Schwinns by far were at the top of the list when it came to quality and price. As a child, my family could not afford to purchase Schwinn bicycles, but whenever I saw one, I could see the quality of the bike in its paint, chrome, constructed welds, and overall styling. At the age of fourteen, I had saved up enough money to purchase a 10-speed Schwinn Varsity; I’ve been loyal to the brand since.
The 1960’s-70’s vintage Schwinn bikes that I sell are steel framed bikes that were manufactured in Chicago. These are comfort styled vintage bicycles that were designed to provide the rider with comfort seats and upright handlebars. The popular Schwinn models being sold are the Breeze, Racer, Speedster, Collegiate and Suburban bikes. Each bike is reasonably priced and ready to ride without any expensive repairs.”

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Looks like heaven to me…you can find similar goodies like everything in these photos, maybe not the flowers, at RSM!  The settings are up to you.
How about a couple of recipes for your picnic….one from me and the other from Tom Mantel’s recipe box….
FROM TOM MANTEL’S RECIPE BOX
SPINACH/MUSHROOM QUICHE
Ingredients:
8 oz mushrooms sliced
10 oz fresh spinach
1/2 cup chopped onion
1 cup Swiss cheese
1/2 cup fontina cheese
4 eggs
2 cups half and half
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper
1 pastry crust
Method:
Sauté onions and mushrooms until tender.
Add spinach and a couple tsp of water and cover.
Cook stirring frequently until spinach is wilted, let cool a little.
Place pastry crust (can be homemade or store bought) in Quiche plate or a deep dish pie plate.
Distribute cheese over pastry.
Distribute mushroom onion mix over cheese.
Beat eggs, half and half, salt, pepper, and cayenne pepper until blended but not frothy.
Pour egg mixture over the spinach cheese mixture.
Bake at 350 for 1 hour.
A knife inserted in the center should come out clean.
Let cooL before cutting
Can be served warm or room temperature.
Nena’s note, I have had this and it is amazingly delicious!
FROM NENA’S RECIPE BOX
DEVILED EGGS
This is just a what I put in my deviled eggs and it’s really not a recipe…you have to do it to taste…sorry!
Remove the yolks from the hard boiled eggs mash with Durkee’s Dressing (a little goes a long way, you can find it with mustards in your grocery store), Miracle Whip (my mayo), salt, freshly ground pepper and a dash of sugar until smooth (no lumps allowed!) either spoon into whites or if you want to be fancy, use a pastry bag with a fine tip and pipe into whites.  You can add a herb sprig to the top or if it is a very special picnic a dollop of red caviar, why not!  Obviously, the amounts depend upon how many eggs you are doing.  They go like hot cakes so be sure to make enough.
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All images from Pinterest photo credits not available.
Mike’s contact information: