It’s been a while.
Hello, happy belated 2013.
I hope its start has been good to you.
Things are great here.
We’re officially into our new studio
and while it’s still piled high with boxes
it’s pretty great.
The sink is on the floor
and there is tape on the walls
where the kitchen goes.
I bought a dead stock faucet
that makes my heart sing
and I’ve been looking at ranges
for quite some time now.
I’m kinda almost (but not quite) speechless
about how it all makes me feel.
It’s just a space,
but it’s exciting nonetheless.
Anyway, I’ve got lots more to tell you
but first things first,
our birthday winner is KATHLEEN B!
Kathleen, please email us your contact details & we’ll pop your package in the post!
And if you’re wondering about the photos.
I made sticky toffee pudding countless times in 2012.
And one day, Michael and I decided
to shoot our favourite, Jamie Oliver’s.
It’s sweet but not overly so
and perfect served with
unsweetened whipped cream alongside.
Also, I really love that it calls for Ovaltine.
For my version I add a little salt and vanilla to the mix.
I also skip the toffee sauce and replace with a dark golden caramel.
Plus, these photos show the dates a little chunky, but they’re best puréed a little more.
Sticky Toffee Pudding (Jamie Oliver)
- 225 g fresh dates, stoned
- 200 ml boiling water
- 1 teaspoon bicarbonate of soda
- 85 g unsalted butter, softened
- 170 g caster sugar
- 2 large free-range eggs
- 170 g self-raising flour
- ¼ teaspoon ground mixed spice
- ¼ teaspoon ground cinnamon
- 2 tablespoons Ovaltine
- 2 tablespoons natural yoghurt
- For the toffee sauce
- 115 g unsalted butter
- 115 g light muscovado sugar
- 140 ml double cream
- Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.
- While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce.
Photos: Michael Graydon
Styling: Nikole Herriott
Hello! Happy Holidays!
And well, Happy Birthday to Herriott Grace.
Back in November we turned FOUR!
Can you believe it?
Truth be told, it wasn’t long ago that HG
was a teeny little holiday shop
I worked on during my spare time in university.
And while we’re still pretty wee,
it means the world to us to be here.
So thank you.
Thank you for supporting what we do
and for making this whole thing
And in honour of our special day,
we’re giving a few things away.
The large (and beautiful) pedestal in this photo (!!)
as well as a few other treats from the HG workshop.
Leave a comment on this post
and we’ll choose a winner at random
on December 18, 2012. (check back here December 21, 2012)
And if you’re a new visitor here, welcome!
If you haven’t done so already, you can learn a little more about us here.
Find our recent press here and well, catch up on what we’ve been up to, here.
Plus, they is a lot in store for the holidays!
Stirring spoons (my fave!),
evergreen gift wrap,
and detailed pins are all back in stock.
And our cloud cookie cutters
will be back again soon.
Photos in this post: Michael Graydon
Styling: Nikole Herriott (that’s me!)
Watch for new items Friday, November 30 at 6pm EST.
Just a quick note to let you know we’re updating!
If you’re not on the list, you can join here.
Plus, watch for a shop preview back here on
Plus, you may have noticed my absence here lately.
I miss you guys! How are things?
All is good on my end.
We’ve been working on some exciting projects
going some exciting places
and making plans for the coming year.
A bit of what’s happening now:
#1: HG has a new home!
#2: we’re getting ready for the holidays
#3: and Michael and I have been doing some really fun work, find some of it, here.
-the Pecan & Chocolate Tart is from our Thanksgiving story for Bon Appétit
-the second Michael took at the Wythe Hotel in Brooklyn
-the third is from Bellwoods Brewery
-and the fourth is from The Black Hoof
-both were shot for our Toronto Navigator Story, also for Bon Appétit
850 park avenue
this piece of fluorite
photos in this post: michael graydon + nikole herriott (that’s me!)
this scarf is so nice in person
this lunch pail
these caramels look cute
prop + food styling for the first shot: beverly hyde & rebecca jurkevich
I spent a few weeks in Italy recently.
It was, as I imagined it would be, glorious.
Really and truly.
I ate some of the best food of my life,
shopped at some of the most beautiful markets around
and spent a good lot of time
doing a good lot of nothing
with some of the best people I know.
I wish I could go back next week.
But since I can’t,
I thought today
I’d talk a little about plums.
Surprisingly, to me at least,
we arrived right in the midst of Italy’s plum season.
The varieties we found
were mostly small.
Tiny fruit with tiny pits.
deep violet and creamy golden yellow.
And really, really delicious.
So while back here in chilly Toronto
it’s not at all the season for plums,
for me, it’s kinda perfectly timed anyway.
FOR THE LOVE OF PIE — a series that celebrates the simple things.
Today, Nicole & Camille’s Plum Tart!
I came to know of Nicole‘s work via twitter I think.
Her drive and passion for photography
is unmistakable, memorable even.
I’d known of Camille’s work just a little before I think.
I remember her collaborations with Karen
over at Sunday Suppers,
but I’d never worked with her in person.
And while I still haven’t had the pleasure,
I was happy when
Nicole suggested they work together.
So then, with no further ado,
Nicole and Camille’s pretty Plum Tart.
Find the recipe and a little more about the two of them below.
PS: Photos by Nicole Franzen, recipe and food styling by Camille Becerra. Thanks ladies!
PPS: If you’re celebrating Thanksgiving this week, I think this pie may just be perfect!
Nicole Franzen & Camille Becerra
Brooklyn, New York
Plums are one of my favorite summer fruits. A pie seemed like the perfect vessel to hold its juicy ripe decadence. The cornmeal crust recipe is from the Italian baker Carol Field and gives the tart enough structure to hold the saucy plum sauce filling. The balsamic syrup lends a rich finish.
BEST SERVED WITH?
Vanilla ice cream or whipped cream.
ONE OR TWO THINGS
Nicole – gardening, interior design & cooking
Camille – hot dogs in the summer and caviar in the winter.
by Camille Becerra
by Carol Fields
1 ½ stick butter
¾ cup sugar
3 egg yolk
1 ½ cup all-purpose flour
½ cup yellow cornmeal, fine grind
¾ tsp salt
½ tsp vanilla extract
3 pounds plums, seeded and sliced
4 tablespoons flour
4 tablespoons white sugar
½ cup sugar
1/3 cup balsamic vinegar
Cream butter and sugar together. Add egg yolks one at a time, mixing in thoroughly before adding the next. Sift flour, cornmeal and salt together and add to mixture. Finish with vanilla. Wrap and chill for 30 minutes. Flour dough generously and roll out in between two pieces of parchment or wax paper.
Meanwhile while thats chilling, in a small heavy bottomed saucepan mix sugar with a couple tablespoons of water. On medium to high heat allow the sugar to melt and caramelize till amber. Remove the caramel from fire and immediately add the vinegar a teaspoon at a time, being very careful with the natural splattering that occurs. As the sugar cools you can add vinegar in a steady stream. Return to fire and allow to reduce till syrupy.
Preheat oven to 400 degrees. Dust tart shell with cornmeal and roll dough onto it. Toss plums with sugar and flour. Arrange the plums into the dough shell. Place pie on a cookie sheet in the event the plum juices bubble over. Bake for 35 minutes, remove from oven and brush over the balsamic syrup. Place in the oven for an additional 5 minutes.
I know it’s not really the season for corn.
That the days of butter and salt
and kernels from the cob
have passed with summer picnics
and popsicles from the store.
But I’m making it anyway.
Back in July, The Globe & Mail,
Canada’s newspaper of record,
asked me to work on a story about Herriott Grace.
It was meant to be a tale about friendship and food
and early fall entertaining.
A story about what kind of meal
I might like to make and share with friends.
It was fun.
Lucky for me, two of my favourite people
Tara O’Brady and Michael Graydon
agreed to join me in the task
and we got to working on
the perfect harvest meal,
smack in the middle of summer.
The recipe here is one of the five that Tara and I came up with.
Well she came up with the recipes really,
I more chatted endlessly about the food I love,
a passtime that she and I have in common.
But Tara really is,
the one that made it happen.
It was delicious.
Here’s what our menu looked like:
SANTA CLAUS MELON AND ARUGULA SALAD
BRINED PORK CHOPS WITH CIDER PAN SAUCE AND FRIED CAPERS
FRESH CORN SAUTÉ WITH FENNEL AND CORIANDER (find the recipe below)
BLANCHED BRUSSELS SPROUT LEAVES WITH TOASTED HAZELNUTS
ICE WINE GELÉE WITH PLUMS AND YOGURT MOUSSE (find the recipe here!)
Fresh Corn Sauté with Fennel and Coriander
- 1/2 teaspoon whole coriander seeds
- 1/2 teaspoon whole fennel seeds
- 3 to 4 ears of corn, husked (or about 3 cups frozen corn)
- 2 tablespoons unsalted butter
- Kosher salt
- 1 medium onion, such as Vidalia, diced
- Smoked salt and freshly ground white pepper to taste
- Heat coriander and fennel seeds in a small skillet over medium-high heat until fragrant, shaking the pan often (around 3 to 4 minutes). Remove seeds to a mortar and pestle or a spice grinder and pound or process until coarsely ground.
- Melt butter in a large non-stick pan over medium-low heat. Add onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft but not browned (about 10 minutes). Add corn, any accumulated juices from the bowl and ground spices. Cook until corn is tender-crisp (around 7 minutes – time may vary for frozen corn). Season with smoked salt and white pepper.
these cupcakes are pretty
i shared this photo on instagram, but here it is again. adorable
new work in bon appétit magazine (and here)
in this post:
photos: michael graydon
styling: nikole herriott
food: tara o’brady
large and small plates: mjölk
egg coddlers (glass jars): herriott grace
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