we’re updating + new work!


 

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 Monday, Tuesday.

 

 

 

 

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.

 

chat soon
xo, n

 

 

 

 

PS:
-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
these shoes
this piece of fluorite

this necklace
photos in this post: michael graydon + nikole herriott (that’s me!)
this scarf is so nice in person
this song
this lunch pail
these caramels look cute
this bracelet

prop + food styling for the first shot: beverly hyde & rebecca jurkevich

 

posted on November 24, 2012 by Nikole

comments: 7

for the love of pie: nicole franzen & camille becerra


 

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.
Jewel red,
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.

xo, n

 

 

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!

 


WHO?

Nicole Franzen & Camille Becerra

WHAT?
Plum Tart

WHERE?
Brooklyn, New York

 

 


WHY?
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.

 

 

PLUM TART
by Camille Becerra

CORNMEAL CRUST
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

 

FILLING
3 pounds plums, seeded and sliced
4 tablespoons flour
4 tablespoons white sugar

 

BALSAMIC SYRUP
½  cup sugar
1/3 cup balsamic vinegar

 

 

METHOD
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.

 

 

 

posted on November 21, 2012 by Nikole

comments: 10

a bit of a story + our coriander corn sauté


 

 

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.
Thanks, T.
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!)

 

xo, n


 

 

Fresh Corn Sauté with Fennel and Coriander

Prep Time: 10 minutes

Cook Time: 15 minutes

Ready Time: 25 minutes

Ingredients

  • 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

Method

  1. 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.
  2. 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)
these shorts
these pants
these shoes
this skirt
this tote
this post
in this post:
photos: michael graydon
styling: nikole herriott
food: tara o’brady
large and small plates: mjölk
egg coddlers (glass jars): herriott grace

 

posted on October 31, 2012 by Nikole

comments: 18

a shop preview


We’re updating!
Watch for new items today at 6pm EDT.
xo, n

 

 

 

 

 

 

 

 

 

 

 

posted on September 24, 2012 by Nikole

comments: 19

handmade ice cream cones


I think today
is the perfect day to bid
one last farewell
to the fondest season of all.
A farewell to long summer days
and dinners outside.
To late night swims
and marshmallows by the fire.
To fishing trips,
summer markets
and lazy afternoons.
A farewell made up of
chocolate chip mint and handmade cones.
And drum roll please,
our new ice cream cone rollers!
xo, n

 

 

HANDMADE ICE CREAM CONES


2 (60g) egg whites, room temperature
1/2 cup + 1 tablespoon (60g) icing sugar
15 grams granulated sugar
1 teaspoon (5g) pure vanilla extract
1/3 cup + 1 tablespoon (42g) all purpose flour, sifted
a pinch of salt
2 tablespoons (30g) unsalted butter, melted
unsalted butter for greasing the iron

 

In a medium bowl whisk together both types of sugar. Add the whites and whip until the mixture is frothy and ribbons begin to appear. Add the vanilla. Whisk in flour and salt and beat until well combined. Stir in the butter. Bake in a prepared and preheated waffle iron made especially for cones until golden. (As a general rule I bake 1 tablespoon of batter for 1 minute and 25 seconds on setting 5, but your machine may have different settings.) Repeat, greasing your iron as you go. Roll each waffle immediamtely after it comes off the machine (small cotton or latex gloves are helpful here). I like to leave a little space at the top of each roller but practice to get a shape you love, I think that’s the fun part! You’ll notice in these photos that I fold the bottom of my cones, but this is not necessary, it’s simply an aesthitic choice. If you’d like them more traditional just skip folding them and pinch the bottoms into a clean point.

 

+
For those looking for a more traditional size we’ll be adding a larger roller size to the shop in the next while.
And we’re updating, watch for new items on Monday September 24th at 6pm EDT.
Join the list here.

 

+
Photos: Michael Graydon
Styling: Nikole Herriott (that’s me!)
And the BEAUTIFUL letters: Sarah Foote

 

 

posted on September 21, 2012 by Nikole

comments: 48

for the love of pie: kimberley hasselbrink


 

 

 

 

 

 

‹‹‹‹‹‹‹‹‹‹‹‹‹‹
The truth is, I love a crumble almost as much as a pie.
I love those tiny bubbles
that spatter up
around the edges.
And how the top stays crunchy
and the centre soft.
So, when Kimberley suggested
crumble as her favourite
over pie, I was totally on board.

 

 

Her blog is one of those places
I’m always come back to.
It’s genuine in a way that makes you feel like
you could breeze in her back door for a cup of soup.
For a good long chat about vegetables and markets
and just about whatever else.

 

Her instagram is that kinda place too,
genuine and interesting.
And beautiful too.
And well, I figure that anyone
that likes a rice cooker as much as I do
is someone I’m meant to be friends with.

 

So, with no further ado
Kimberley and Leela’s Peach and Berry Gingersnap Crumble.
Find the recipe and a little more about the two of them below.
xo, n

 

FOR THE LOVE OF PIE — a series that celebrates the simple things.

 

WHO?
Me and my sweet pal Leela Cyd.

 

WHAT?
I loved the challenge of this because I am both gluten free and terrible at making pie crust! My summer go-to fresh fruit desserts have always been crisp or crumble. And it was so much fun to collaborate with Leela – I am a total believer in the whole being greater than than its parts and that’s very much the case here. Leela had made a crumble before with a cookie topping; I had originally considered a pressed ginger snap crust but I loved her idea, and the results: a crunchy, sweet and salty cookie topping and the fresh, jammy fruit beneath.

 

Plus we had so much fun picking blackberries together and happily fatigued in her hot kitchen – it was a scorcher of a day in Portland! And we realized why smart grandmas back in the day would make their pie early, before it got too hot to turn on the oven. Lesson learned! When it was finally done, and photographer, we stood in the kitchen spooning butes of warm crumble and cold ice cream  with her husband and sister-in-law and sweet baby nephew and it was heavenly.

 

WHERE?
I live in San Francisco, but stopped to visit Leela in Portland, Oregon on my way to Montana. We went to the lovely Sauvie Isalnd to pick blackberries, and picked up the peaches at a farm stand there. I got the blueberries the day before with Camille Storch in Corvallis, Oregon.

 

This crumble would be perfect on a warm afternoon or evening, outdoors ideally, with a huge scoop of vanilla ice cream.

 

WHY?
I adore fresh summer fruit more than almost anything, and crisps and crumbles perfectly encapsulate everything wonderful about summer fruit without a lot of fuss.

 

ONE OR TWO THINGS
I have a huge obsession with mountains and those in northwestern Montana are my favorite. There are grizzly bears, elk, moose and all kinds of other crazy wildlife, not to mention all kinds of interesting, slightly wild, people too. It’s the place where I forget one part of me in order to remember a more essential part of me. I like to think of this place as my spirit animal.

 

 

 

PEACH AND BERRY GINGERSNAP CRUMBLE
Yield: about 6-8 mini crumbles or one large crumble

 

FOR THE FILLING
2 cups blueberries
2 cups blackberries
2 ripe yellow peaches, pits removed and diced
1/3 cup sugar
2 tablespoons lemon juice
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1 tablespoon cornstarch

 

FOR THE TOPPING
 3 cups Mi-del ginger snaps
1 cup oats
1/2 cup coarsely chopped almonds
2 tablespoons brown sugar1 heaping tablespoon crystallized ginger, minced 1/2 teaspoon salt1/2 cup (1 stick) melted butter
Preheat oven to 350 degrees.

 

In a large mixing bowl, combine the berries, peaches, sugar, lemon juice and spices. Whisk in the cornstarch and stir until blended. Spoon fruit mixture into small (4-6 ounce) containers of choice (oven-safe tea cups, small mason jars or ramekins work great)
In another large bowl, crush cookies with a fork (or your fingers!) so that they are about half-way mashed, leaving a few big cookie chunks. Stir in remaining dry ingredients. Add the melted butter to the dry mix and combine. You may have a small bag leftover with this recipe. It keeps well in the freezer for up to a month – this way you can have impromptu ginger crumble whenever fruit is ripe.

 

Generously top each crumble with the cookie mix. Bake at 350 degrees for 30-40 minutes, until golden brown and bubbling at the edges. Let cool for five minutes. Best served with some goat milk ice cream!
Photos & Styling: Kimberley Hasselbrink

posted on September 17, 2012 by Nikole

comments: 17

pg. 8

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