“There is no illness of the body apart from the mind.”
“There is no illness of the body apart from the mind.”
Even if you are not headed to the ‘city of music,’ any time soon you can still enjoy a small taste of Vienna right here at home. These crumbly, nutty, fruity bars will rival many of the finest pastries from the city’s renowned bakeries.
The recipe comes by way of Midwest Living and has been requested time and again by anyone who tries these tarts. In the below we use and they suggest, raspberry preserves, but feel free to swap in your own homemade jam or preserves of any flavor.
Vienna Bars—Recipe from Midwest Living
Makes approx. 30 bars
For the crust
1 cup butter softened (we recommend really making it soft)
1/2 cup sugar
1/8 teaspoon salt
2 1/2 cups all-purpose flour
2 egg yolks (we use 3)
For the topping
2/3 cup seedless red raspberry preserves (we use 1 cup)
2 egg whites (we use 3)
1/2 cup sugar
2 cups finely chopped walnuts or almonds (we prefer walnuts for this tart but either are delicious)
In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add 1/2 cup sugar and then the salt. Beat until combined. Add egg yolks and beat well. Gradually add the flour, beating on a low speed until combined. If necessary, stir in the last portion of flour by hand. Pat dough evenly onto the bottom of an un-greased 15x10x1 inch baking pan.
Bake in a 350 degree F oven for 12 to 15 minutes or until lightly browned around the edges. Remove from the oven. Dollop preserves evenly on the crust; carefully spread to cover.
In a small mixing bowl, beat egg whites with an electric mixer on medium speed until soft peaks form (tips curl).
Gradually add 1/2 cup sugar, about 1 tablespoon at a time, beating at high speed until mixture forms stiff peaks. Fold in nuts. Dollop over preserves; spread to cover (if small amount of preserves gets into the egg-white mixture it does not matter much, do your best).
Bake for 15-20 minutes. Remove from oven. Let cool on wire rack for 15 minutes. White still warm cut into pieces. Cool completely before serving.
“Happiness is not something ready made. It comes from your own actions.”
The Dalai Lama
In the spring we had oversized pearls, and now come fall Chanel launches the trend towards oversized chain-link.
Rita Ora Photo Courtesy of: Fashionbombdaily
If you want to channel the Chanel look combining leather and chain-link try your wrist with:
Chain Link Leather Wrap Bracelet, windsorstore.com, $8.90
Sara Designs Gold Pyramid Chain and Black Leather Wrap Bracelet, maxandchloe.com, $198.00
Another boot option:
Saint Laurent Black Suede ‘Opyum 105′ Chain Link Boots,’ bluefly.com, $447.00
A chunky watch that will match with almost anything:
Michael Kors Gold IP Stainless Steel Twist Chain Watch, saks.com, GBP £155.32
Our everyday goto headband. It adds a chic touch to any outfit and is, literally the perfect accessory:
(Believe us, you will wear this all of the time!)
Chain, rutihorn.com, $42.00
Absolutely perfect for the budget conscious:
Oversized Chain-link Cuff, forever21.com, $8.80
And if you need to see how other top designers are working the chain-link trend:
Balmain Spring 2014 Look featuring Rihanna
“What we are today comes from our thoughts of yesterday, and our present thoughts build our life of tomorrow: our life is the creation of our mind.”
Looking for the perfect appetizer that is hearty, comes with a kick and is easy to eat? It came our way via Food & Wine in 2010. Depending upon your guests you can serve it with a spicy dipping sauce to turn up the heat, or a sweet tamarind, mango or apricot dipping sauce to tone it down.
“Hemant Oberoi makes kebabs with ground chicken, herbs, spices and cheese (cheddar stands in here for the Amul cheese he uses). He fries the round kebabs until crisp and golden brown and serves them on sugarcane skewers to add a little sweetness, although any kind of skewer will work”—Food & Wine Magazine
1 teaspoon finely grated fresh ginger
2 large eggs, beaten
1 cup shredded mild cheddar (4 ounces)
1 teaspoon paprika
1 small jalapeño, seeded and minced
Vegetable oil, for frying
2 garlic cloves, finely grated
1 1/2 cups fine dry bread crumbs
1 tablespoon coarsely chopped mint
1/2 teaspoon ground cardamom
2 tablespoons coarsely chopped onion
1 teaspoon garam masala
3/4 teaspoon turmeric powder (our addition)
1 tablespoon coarsely chopped cilantro
1 1/2 teaspoons salt
1 1/2 pounds ground chicken
1 teaspoon cumin seeds, preferably black (we often sub in ground cumin here)
Maggi Hot & Spicy sauce, mango chutney, apricot chutney, or tamarind chutney for serving
In a large bowl, knead the chicken with the cheddar, onion, cilantro, mint, ginger, garlic, jalapeño, cumin seeds, paprika, garam masala, salt and cardamom. Using lightly moistened hands (we rub a penny sized dollop of oil between our palms to keep the ground chicken from sticking all over us), roll the mixture into 1 1/2-inch balls.
Put the beaten eggs and bread crumbs in 2 separate pie plates. Roll the balls in the egg and then dredge in the bread crumbs, pressing to adhere.
In a large, deep skillet, heat 1/2 inch of vegetable oil to 350°. Working in batches, fry the chicken balls over moderately high heat, turning once, until golden and cooked through, about 5 minutes. Drain on a paper towel–lined baking sheet. Pierce each kebab with a short skewer and transfer to a platter. Serve with chutney or hot & spicy sauce.
“In India we celebrate the commonality of major differences; we are a land of belonging rather than of blood.”
― Shashi Tharoor
From Japan to Azerbaijan netting continues to wrap itself around the trendiest heads in full-force.
If you are looking for a great net headpiece please check out our previous post, “bonconseil.us/dior-net-headpiece”
At Christian Dior the hot headpiece from the runway has been pared back to a more discreet veil over the eyes pinned back in a decorative bun.
British Vogue offered up a few more conservative way to incorporate net into your wardrobe, here are their tricks.
Make your own loose stole:
It undeniably adds elegance to any black dress. The above veiling is £3 a meter available from MacCulloch & Wallis.
We went to our local fabric store in Los Angeles, F&S, and found a similar material. Any wide netting would bring aristocratic drama to your outfit.
Garnet Hill has a great take on the classic party skirt:
Modern Party Skirt, garnethill.com, $138.00
Ever since you tried it in 8th grade, you know that denim and tulle look fabulous together:
Channel your inner-ballerina with fine net, or tulle, under your favorite shirt dress:
Grab a lengthier adult net skirt in a muted color from a local ballet store and pair it with any shirtdress in your closet to completely transform the dress:
The most obvious way….the return of fish nets.
“When I was younger I had a lot of ideas about what romantic love could do—give my life meaning, make sense out of my past. But when you make romance the church of your choice, you’re subject to the movement of your feelings all the time.”
Ethan Hawke—In discussing Before Midnight
If you are headed to Oahu anytime soon a pop-in to the Halekulani for their signature coconut cake is a must! If you are lucky it will be served up along with a full rainbow over the ocean.
If Oahu is not on the horizon, no worries, you can still have your cake and eat it too! The recipe follows below…
Since the cake is really a signature of the hotel, we are going to pepper the recipe post with pictures on and around Oahu’s Halekulani hotel. (Then you can dream of ocean sprays and slack key guitar while you are savoring the decadent cream)
This recipe comes by way of one of our favorite books: The Gourmet Cook Book edited by Ruth Reichl
Coconut Cake with Raspberry Coulis
For the cake:
1 1/4 cups sifted cake flour (not self-rising, sift before measuring)
1/3 cup plus 7 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1/4 cup water
1 large egg
4 large egg whites
Pinch of cream of tartar
For the Pastry Cream
1 1/2 cup whole milk
1/4 teaspoon salt
1 vanilla bean, halved lengthwise
1/3 cup plus 5 tablespoons sugar
1/4 cup all-purpose flour
4 large egg yolks
1 cup sweetened flaked coconut
1 1/4 cups very cold heavy cream
For Raspberry Coulis
2 cups raspberries
1 cup sugar
1 1/2 cups sweetened flaked coconut
Approx. 30 raspberries for decoration
A few sprigs of mint for decoration
(Alternatively, you can thinly slice some strawberries and arrange them decoratively atop the cake)
A 9-to-9 1/2 inch springform pan
Make the Cake:
Put in a rack in the middle of oven and preheat oven to 350 degrees.
Stir together cake flour, 1/3 cup plus 1 tablespoon sugar, baking powder, and salt in a bowl. Whisk together oil, water and egg in another bowl, then add to flour mixture and whisk until smooth.
Beat egg whites with cream of tartar in a large bowl with an electric mixer at medium-high speed until they barely hold soft peaks. Beat in remaining 6 tablespoons of sugar 1 tablespoon at a time and continue beating until meringue holds stiff peaks.
Fold one third of meringue into batter to lighten it, then gently but thoroughly fold in remaining meringue.
Pour batter into ungreased springform pan. Bake until a wooden pick or skewer inserted in center of cake comes out clean, 20 to 25 minutes. Run a thin knife around edge of pan, then cool cake for 5 minutes. Remove side of pan and invert cake onto a rack. Gently remove bottom of pan and let cake cool completely.
Meanwhile make the pastry cream.
Bring milk and salt just to a simmer in a 2-quart saucepan over moderately high heat. Remove from heat and scrape seeds from vanilla bean into milk and discard pod.
Whisk together 1/3 cup plus 2 tablespoons sugar, flour, and yolks in a medium bowl (mixture will be very stiff). Whisk in one third of hot milk and whisk until smooth. Whisk yolk mixture into hot milk and saucepan, bring to a boil over moderate heat, and boil, whisking, for 1 minute. Transfer to a bowl and stir in coconut. Cover surface with wax paper and cool completely, then refrigerate for at least 3 hours.
Beat heavy cream with remaining 3 tablespoons sugar with cleaned beaters until it holds stiff peaks. Fold 1 1/2 cups whipped cream into pastry cream; cover and refrigerate. Cover remaining whipped cream and refrigerate.
Make the Coulis:
Combine raspberries and sugar in a blender and purée until smooth. Force through a fine-mesh sieve into a bowl, pressing hard on solids. Discard solids.
Assemble the Cake:
Cut cake horizontally into 3 layers with a serrated knife. Place bottom layer cut side up on a cake stand or platter. Spread with half of pastry cream and top with middle layer of the cake. Spread with remaining pastry cream and top with the third cake layer, cut side down. Spread reserved whipped cream on top and sides of cake. Gently press coconut onto the tops and sides.
Add a flourish of fresh mint in the center of the cake. Serve cake with coulis.
—The cake layers can be made up to 1 day ahead and kept, well wrapped in plastic wrap at room temperature. They can also be frozen, wrapped in plastic and foil, for up to 1 week. (Thaw, still wrapped in refrigerator for 1 day)
—The pastry cream, without whipped cream, can be refrigerated for up to 2 days
—The raspberry coulis can be made up to 2 days ahead and refrigerated covered
—The cake can be assembled up to 6 hours before serving and refrigerated.