Hello food lovers! It’s Jewels again from Liz & Jewels with another episode of Food in Motion for decor8. I am super excited to share this months delicious food video and recipe with you – this time it’s for a boozy concoction – yum!
Here in New York City it is covered in snow. The streets are icy and we have to watch our every step. The only way to identify our car is a white silhouette that is roughly the same size and shape. It’s buried. We haven’t used it in weeks! As much as I see the beauty in the white curtain that covers everything, I am looking forward to warmer days. I like hot summers, cold drinks, small clothes, large straw hats, secretly turning the AC off in our living room (my husband likes it cold)… Can’t wait.
So this month’s Food in Motion video is a message from me to the weather gods: Goodbye Winter, Hello Spring! I made a pomegranate sorbet with sparkling wine. It is such a refreshing, colorful summery dessert! I envision myself eating this in a few months on our fire escape that I call the balcony.
Are you guys ready to say goodbye to the winter? If so, try this: 1 pomegranate 1 cup of sparkling wine 1 lemon 4 tablespoons of sugar mint leaves Cut the pomegranate into a couple of large pieces. In a bowl filled with water peel out the little seeds. The water prevents you from having red stains all over your clothes and kitchen. Put all seeds in a mixer and puree them. Pour the pomegranate mash through a sieve to extract the juice and get rid of the larger pieces. Mix the pomegranate juice with the sparkling wine, the lemon, and the sugar, and pour it into a serving bowl. Freeze for at least 4 hours, stirring once after about two hours. Serve with mint leaves.
See you next month with another recipe and a video! – Jewels
(video/text/photo: julia cawley – music: Volcanoes in the Kitchen “Running Around”)
Hello everyone — are you ready to make a Chocolate Tart? Perfect for Valentine’s Day, right? It’s Liz here with another episode of Food In Motion, where each month Jewels and I present a quick video showing what we made recently, along with the recipe, so you can try it yourself. We alternate months, and it being my turn this month I challenged myself this time with a delicious Chocolate Tart.
I made this desert recently and I had a picture of it in my head — what the crust was supposed to look like, how the chocolate filling should taste. I started making the tart around noon, but somehow the crust didn’t turn out exactly the way I thought it would and it was a bit crooked. I was frustrated and annoyed, wanting to start from scratch, but time was running out. Since the chocolate filling has to cool for several hours, I knew I had to get the tart in the fridge, otherwise our guests wouldn’t have a desert at all that evening. It was a special party and I wanted the desert to be special. I cried on my husband’s shoulder, who looked at the crust, smiled and dried my tears. He said, for him it looked just perfect. I decided not to re-do the tart, thankful for my husband’s advice. Instead I carried on making the filling. In the evening I presented the tart with sparklers on it and was greeted with lots of Ah’s and Oh’s! Our friends tasted the tart and silence filled the room — they were so stunned by the taste. I received endless compliments!
Here is a video that I shot – I hope that you enjoy it – it’s only a little over a minute long so it won’t take much of your time but hopefully you will feel the love that I put into it.
I tend to be a perfectionist, also because I had filmed making the tart for this episode of Food in Motion, but I realized afterwards that it’s not worth getting flustered about certain things. Our friends were so happy with this delicious desert they didn’t even notice the slightly crooked crust! They admired my homemade baking skills and loved the tart.
1 1/2 cups (200 g) flour, plus more for dusting
pinch of salt
2 tablespoons sugar
1 teaspoon vanilla sugar
1 1/2 sticks (175 g) butter
3 tablespoons icewater
1 2/3 cups (400 ml) of heavy cream
1 stick (115 g) butter
16 ounces (450 g) semi-sweet chocolate
2 teaspoons sugar
2 teaspoons vanilla sugar
pinch of salt
cocoa powder for dusting
Making The Crust:
Place all ingredients in a bowl and mix together quickly with your hands, until the dough holds together. Butter a tart pan and evenly press the dough in the pan. Refrigerate 30 minutes. Preheat the oven to 325 degrees F. Line the tart with baking paper and add dried beans on top. Bake for approx. 25–30 minutes, until the crust is golden in color. Remove from oven and cool.
In a pot heat the heavy cream until it simmers slightly. Remove from heat and add the butter and the chocolate. Stir until melted. Add the sugars and the salt and stir well. Pour the chocolate mixture into the tart shell and let it cool to room temperature. Then place the tart in the refrigerator for 3–4 hours. Dust with cocoa powder before serving.
So if you too are a little perfectionist – here’s my advice: why not take the pressure off? Cooking and baking is supposed to be fun! What really matters is seeing thoroughly happy faces when somebody tastes your food. Wishing you lots of fun in the kitchen! – Liz
(images/text/recipe/video: liz and jewels)
Hello everyone! We are Liz & Jewels with another episode of Food In Motion! Every month on decor8 we want to show you a video with a beautiful recipe that we like. Since we began in March we’ve alternated months, so I take one month and Jewels takes the next… This month we have a special Christmas gift for you! The concept of our blog is that we challenge eachother every week: We cook, style and photograph the same recipe on two continents. Liz in Muenster, Germany and Jewels in Brooklyn, USA. So for this Food in Motion episode we exchanged a christmas cookie recipe and we both made the cookies at the same time! We didn’t know what the other one was up to and were thrilled when we saw eachother’s films! Jewels (and her dog Lola!) made a darker version of the “Almond Sugar Cookies” in Brooklyn, sprinkling them with black and gold sugar (which she had never heard or seen of!) and I called the kids together and had a fun, but also a little bit crazy afternoon, baking a more colorful version of the same cookies in my German home. We’ve combined both very short videos into one below, so please watch it and let us know what you think.
Liz: The kids just loved helping. Putting on aprons, washing hands, kneading the dough, selecting the cookie cutters…. But the best part was decorating them! They just loved the colorful sprinkles and couldn’t wait to use them. It was a little bit tough baking, keeping an eye on the cookies and on the three cuties, but it was worth it and they had tons of fun!
Jewels: My dog Lola volunteered to help my with the baking of the cookies, but I thought that lovely friend Kristen was a better choice. Lola kept a close eye on us though, to make sure we would follow the recipe to the tee. The three of us a had a beautiful, calm afternoon because my husband had taken our baby Clementine out with him. It probably was a bit more quiet than Liz’ kids afternoon, but isn’t it great how one recipe can have two so different outcomes? I made the darker, more “Brooklyn style” version of sugar cookies, but they tasted great and we all loved them. And of course – one moment of not paying attention and Lola got her share of cookies, too. She loved them!
Almond Sugar Cookies
1 3/4 sticks of cold butter
1/3 cups of sugar
pinch of salt
3/4 cups ground almonds
1 1/3 cups of flour
or colored sugar
How To: With an electric mixer, cream butter, salt and sugar until fluffy. Beat in the egg. Gradually add the flour and the ground almonds, beat until combined. Place the dough in the fridge for at least 1 hour. Preheat oven to 325 degrees. Line baking sheets with parchment. Roll out the dough on flour dusted kitchen counter and cut shapes with cookie cutters. Bake for 10-12 minutes. Let cool before decorating.
We wish all readers around the world wonderful holidays and thank you so much for all your great feedback, inspiration and warm words during our Food in Motion time this year on decor8! See you in 2014!
Liz & Jewels
(images/video: liz & jewels)
Hello everyone, are you ready to learn how to make a lovely, healthy side vegetarian dish for Thanksgiving this year? This is Jewels (Liz and I alternate months on decor8) with another episode of Food in Motion! So tell me, are you guys already thinking about what to make for Turkey day? I grew up in Germany and Thanksgiving had no meaning in my family’s life. My German family is looking forward to Christmas and can’t wait to have me and my new little family including my tiny daughter Clementine come visit. Over here in the US though, Thanksgiving is so important that I almost feel like it’s a trial run for Christmas! My husband’s mom has been browsing through food magazines for weeks to find inspiration. I am a vegetarian, so a shiny bird is not going to float my boat. I need some tasty alternatives that are a little more exciting than just mashed potatoes and sautéed carrots. I want to contribute something to this meal and of course also impress my American family with something that is healthy and super delicious at the same time.
As I learned Thanksgiving is supposed to be all about giving thanks for the blessing of the harvest. Good thing I am blessed with a beautiful farmers market that conveniently offers me their harvest every Wednesday. So I chose some winter veggies that I usually eat cooked but that are also edible raw. When I know that I will photograph something later, I always think of color, too. So I picked only white vegetables and then some green micro radishes for contrast. They are full of flavor and vitamins! For some excitement I decided to make a vinaigrette with sparkling wine. I have never made that before but I had heard of it and it always sounded like a great idea to have some bubbly in a vinaigrette. Mmmh.. and it turned out to be true. But try for yourself!
1 tablespoons of sparkling wine
3 table spoons of olive oil
3 table spoons of red wine vinegar
1 teaspoon of agave
juice of the other half of lime
How To: Shave all the veggies and the apple into thin slices. Pour the lime juice onto the apple to keep it from browning. For the vinaigrette put all liquids and the spices in a small jar and shake well. Pour the vinaigrette of the salad and enjoy!
Next month, see what Liz will make for a Christmas sweet treat! Bye for now – Jewels.
(text/copy/video: julia “jewels” cawley)