a promising pumpkin pie

{image via martha stewart}

hello dearies!  thanksgiving is fast approaching & i must make a confession: i do not like pumpkin pie.  pumpkin muffins, pumpkin seeds, pumpkin cheesecake, pumpkin mousse, even, yes.  but not pumpkin pie. i think it is the odd wobbly texture, the slightly watery surface that develops when chilled.  or maybe i've just never had a proper pumpkin pie.  anywhoo, i believe i have found a pie with promise: {martha stewart's deep-dish mile-high meringue version.}  i adore meringue, of course, and i love the idea of toasted clouds of it floating above a perfectly, warmly spiced filling, resting in a gingery crust.  could this be the pumpkin pie for me?  only time shall tell, as i plan on whipping this up when i return to boston on wednesday for the cherished american holiday, one that i missed last year while living in london.  

are you planning on making anything for thanksgiving?  with all of my recipe & entertaining reading, i look anxiously forward to the realization of my ideal thanksgiving menu one day, with a beautifully curated table, of course, laden with a delectable & traditional feast, sparkling friends & family on a perfect fall thursday, but as a slightly over-worked twenty-three year old without even a kitchen table, i am tremendously thankful for my thanksgiving this year, one which involves me coming back to boston late wednesday & enjoying a leisurely meal at my aunt's, no extensive preparation involved.  oh and catching up with brother & cousins & best friends, and saturday, transitioning beautifully transitioning into the holiday spirit via boston ballet's the nutcracker.  oh & fun fact.  have i ever told you that one of my ancestors came to america on the mayflower? {and presumably took part in the very first thanksgiving?}  c'est vrai.  & perhaps it's why thanksgiving and i are such bonnes amies. xx hillary 

move over cupcakes: ladurée macarons in nyc

image via {here}

have you tried a proper french macaron yet?  these light as air, beautifully colored & flavored cookies are the new trending dessert, recently becoming a staple at weddings & other elegant events.  martha stewart living magazine even featured an article on how to make the parisian delicacies at home, each essentially two disks of italian meringue held together with cream.  often in light pastel tones in such darling flavors as rosewater, pistachio, jasmine, orange flower, sea-salted caramel, creme de cassis & the palest brown chocolate, stacked in pyramids, they are aesthetically oooh so pleasing & delicious, and although they have been widely available in the us & the uk in speciality shops, the original & most beautiful & indisputably authentic brand is ladurée {& with the most enchanting packaging}. only until the last few months these ladurée macarons were exclusively available in paris, but shops have opened in london {including a mini shop in selfridges} & a proper store in covent garden.  & most excitingly, madison avenue has been graced with a laudree {71st & madison).  apartment hunting {ultimately successful, i should add} deterred our plans to stop by, but we will undoubtedly visit very soon & i cannot wait to have a beautiful box of my own perfect sweets.    

image via {here}

image via {here} 

image via {here} 

image via {here}

image via {here}

image via {here} 

image via {here} 

image via {here} 

image via {here}

au revoir weekend, passing so quickly & dominated by upper east side real estate & more amazing alumni football, but onto a fresh new week, to be filled with lease signing & a saks launch party & kate spade fall fête & perhaps my first day as an employee at j.crew collection on madison.  how was your weekend?  i hope you are enjoying the most lovely transition from summer to autumn ...  now to get organized before monday monday & bon soir.  xx hillary  

entertaining inspiration: weekend brunch

those of you who know me well know that i adore brunch.  and for so many reasons.  the morning is my very favorite time of day, certainly my most productive & i just love waking up & dressing brunch chic {something to do with a silk blouse or dress} or even jumping up to finish preparations i've made the day before, for example, popping into the oven my creme brulee french toast, soaked overnight in thick vanilla scented custard, or for that matter, my goat cheese & proscuttio strata.  or a puffy frittata, which pairs surprisingly well with warm blueberry muffins.  for brunch out, i always indulge in my favorite.dish.ever: eggs benedict.  and fresh squeezed orange juice, perhaps spiked & bubbled with dry champagne.  oh & endless cups of rich, dark coffee.  or, perfect for tailgating {or cure for head spinning} a spicy bloody mary.

i love brunch because it allows me to indulge, and indulge others, in this type of fare that i would never prepare for myself.  and it's always bright & cheery & fresh & there are just oodles of charming brunch ideas to try.  brunch is perfect in a sun-filled room, or perhaps even outdoors, served just as the morning dew still lingers, or alfresco at your favorite brunch spot, with the quiet content of good company & delicious, heart-warming breakfast, all while people-watching the early Sunday risers.  & the very best part is that the day is, then, yours to spend just as you please.  bon appetit, mes amies.  & bon week-end.  xx hillary

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

images via pinterest

which brunch inspiration above is your favorite?

links & little things

farm photos via {eat boutique} : banana ice cream via pinterest :
paris wife via {here} : cupcake via {this is glamorous} : kate spade via {here}

happy wednesday mes chéries!  today a few things to share:

• photos of my farm dinner unaccessible for now due to camera malfunction (trés triste), but another blogger who did a similar dinner justice.
• have you read the paris wife?: the story of ernest hemingway's first wife, a glorious second course to a moveable feast {what a classic.  read immédiatement!}
• kate spade fall: 50s inspired glamour à la mad men {my favorite show, by the way, yours too?}
• my next party will definitely.include.these: gilded cupcake toppers.  i feel as if the early nineteenth century aristocrats consuming my life at the moment {via dissertation} would approve. so chic.
• you.must.try easiest non-fat bliss: freeze peeled bananas, then whiz away in blender with some skim milk.  same texture as ice cream.  trés trés délicieux!  

do enjoy!  what a beautiful day.  now to take my reading outside.  have the most lovely afternoon.  xx hillary 

summer sweet: ethereal pavlova

hello mes chéries!  have you ever heard of pavlova?  described here as 'an edible translation of sugar into cumulus clouds,' it is a refreshing, delicate dessert, perfect for summer, made of three components: a meringue base, crisp on the outside and chewy on the inside, covered with dollops of something smooth and cool, either whipped cream or tangy crème fraîche, or even a fruit curd or pastry cream, and topped with sweet seasonal fruit.  the meringue here is essentially a canvas, serving as a vehicle for its toppings, and for creative and beautiful food styling.

anne pavlova

 named after the russian ballet dancer anne pavlova {1881-1931}, it's also the national dessert of australia and new zealand.  impressive and ethereal served either as a shared, larger meringue, or individually, the dessert is very light, the ideal dish for a summer get together with the girls, and should be topped with the best seasonal fruit available.  make your own meringues {although do avoid this on a humid day}, or buy meringues and simply assemble for the easiest finale to a lovely summer's evening that is sure to impress & enchant your guests.  here is a basic recipe, featuring step-by-step photos, but there is an endless quantity of brilliant variations available online & in many cookbooks.  bon idée, non?  xx hillary 

with peaches & blueberries!

{chocolate variation}

stacked chocolate layers!

{blueberries & blackberries with lemon curd}

{raspberries & lemon curd}

{peaches and lavender}
all images via pinterest

p.s. last night spent the most impossibly magical evening under a beautiful white tent enjoying a delicious farm dinner ... post coming soon!

savory or sweet: cooling avocado

hello mes chéries!  hot hot hot temperatures all around the united states {and in london recently as well} are most deliciously counteracted by one ingredient: the avocado.  creamy, filling & nutritious, yet refreshing & light, particularly when combined with citrus and cilantro {british: coriander}, avocados are the prefect warm weather fare, and have been recently {and beautifully} featured in bon appétit magazine.  even their bright green hue screams fresh & cool!  despite my love for avocados, i have experimented with recipes featuring them very little {must change this immédiatement}.  

i do, however, know an amazing guacamole recipe.  amazing and addicting, and always the item most quickly devoured whenever i make it for a crowd.  je pense que it's the cumin that combines with the more standard ingredients to create a delicious twist.  i have, however, recently had a version containing simply mashed avocados, lime juice, cilantro, and a dollop of crème fraîche that was also divine.  but please do give my magic formula a try, and also take a peak at the excellent ideas for using the avocado on bon appétit's website.  i must make the smoothie and the soup right. now.  or just mash a half onto a piece of toasted bread with a sprinkle of sea salt and squeeze of lime or lemon tomorrow for breakfast.  trés, trés delicieux.  
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for the guacamole: 
adapted from here

scoop the pulp of three haas avocados into a large bowl, and toss with the juice of one lime.  add 1/2 teaspoon kosher salt, 1/2 teaspoon ground cumin, and 1/2 teaspoon cayenne pepper {or more or less to taste: cayenne is hot!}, then mash into the avocado with a fork, until well mixed and your preferred consistency is reached.  then fold in 1/2 medium onion, diced, two roma tomatoes, seeded and diced, two tablespoons chopped cilantro, and one clove of garlic, minced.  let the flavors develop by allowing the mixture to stand at room temperature for about an hour before serving, or, at least try {it's okay if you can't resist}. 

oh and also, do try and buy the avocados three to four days in advance to allow for ripening, but if you just cannot wait, simply allow them to rest for about a day in a brown paper bag.  and good luck battling with the heat.  to think that just a week ago i was complaining about the london cool.  hope your wednesday is perfect ... xx hillary  

p.s. some more avocado ideas, savory and sweet:

{avocado on toast} 

{avocado popsicles}

{chilled avocado soup} 

{avocado ice cream, or gelato, or sorbet!}
all images via pinterest