sweet winter treat: {fresh mint} hot chocolate

hello cheries!  just a quick recipe for those of you looking to fill this holiday week with indulgences before the inevitable dietary austerity of the first weeks of the new year.  

image via {pinterest}

i adore the flavor of mint with chocolate.. peppermint patties, mint chocolate chip ice cream, and so on.  i also love the idea of mint hot chocolate,  the mint cutting through some of that richness, but dislike the artificial mint taste.  solution: make hot chocolate from scratch, flavored using fresh mint.  

{not at all as tricky as it sounds.}  

for about four servings, heat six cups milk {2% for best results} until nearly boiling.  take it off the heat and add fresh mint sprigs, and let it steep for ten minutes.  then remove the mint and return the milk to the heat, adding 12 oz milk chocolate {i used a bag of ghirardelli milk chocolate chips & it worked beautifully}.  stir until the chocolate is melted & then warm over medium heat until it reaches a suitable serving temperature {piping hot for me!}.  top with homemade whipped cream {beat a bit of heavy cream in a large bowl with a whisk, adding a spoonful of confectioner's sugar and a drop of vanilla extract} and, perhaps, some chocolate shavings.  enjoy the perfection & bon soir.  xx hillary

christmas time in the city

hello lovelies!  goodness, i have been just terrible about blogging lately.  so so busy working away, but finally a few minutes of repose.  above is an image of rockefeller center's christmas display & iconic tree, which, luckily, stands just across from christie's.  christmas time in the city has been so lovely & festive, and i felt myself getting into the spirit even before thanksgiving.  lights & trees are all around & the most beautiful window displays.  and yesterday was the debut of elizabeth taylor's jewelry & couture collection, set to be auctioned beginning next week.  so happy to begin sharing christmas gift, cooking & decorating ideas!  bonne nuit, lovelies!  xx hillary

p.s. came across this recipe for barley salad with squash and broccoli today. what an amazing lunch!  

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 

simple fall dessert: swirly baked apples

have been so so busy & unable to blog & am feeling just terrible for it.  but i'm becoming more accustomed to my crazy new schedule & life in nyc, so this will improve, je te promets.  i just think that these swirly apples are beautiful & so easy & actually relatively healthy.  have you been enjoying the gorgeous fall produce thus far?  must run, but hope you're having such a lovely weekend.  xx hillary

perfect plum pudding: rustic plum & port tart

image via {bon appetit}

c'est officiel: with a temperature drop of 20 degrees yesterday, autumn has graced the east coast.  i could not be happier with the cool, crisp air this morning & thoughts of cozy fall cooking.  on wednesday i discovered this delicious & simple tart on bonappetit.com & think it would be the perfect dessert to celebrate the beginning of my favorite season. with only seven ingredients, including the accompanying vanilla ice cream, i plan to pick up my plums at the farmer's market tomorrow & cannot wait to enjoy.  give it a try too & do let me know how it goes.  happy fall.  xx hillary

p.s. access the recipe {here}

weekday petit-dejeuner: whole-grain salads for lunch

image via {martha stewart}

hello darlings! now that fall is in full swing, & workday workweek has resumed with a zeal, lunch has once again become an important consideration.  buying out everyday can become quite expensive & may not be the healthiest option, but often mornings are rushed & both preparing & packing a wholesome lunch simply is not an option.  & this is where the whole-grain salad comes in.  i love the idea of a healthy whole grain salad with veggies & goat cheese or feta & nuts, all tossed with a beautiful vinaigrette.  quinoa is possibly the perfect base to employ here, as it is actually a complete protein & is très satisfying.  & the best part is, of course, that these salads can be prepared easily on a sunday afternoon & portioned out & you will be absolument ready for the week ahead.  i like martha stewart's quinoa and apple salad with curry dressing & quinoa and corn salad with pumpkin seeds & a food network fall - winter recipe for farro salad with apples, pomegranate seeds & pine nuts {farro is an ancient whole grain, nutty & delicious}.  any thoughts on these substantial salads for lunch? do give one of the recipes a try.  

hope you had the most lovely tuesday.  i was given such a treat today in getting up close&personal with a few amazing pieces of newport furniture from the 18th century.  another week is flying by, with brian atwood launch party tomorrow & kate spade on thurs.  what a delightful whirlwind . . .   

p.s. also be sure to check out the article from martha stewart september : "going with the grains" for more wonderful lunch recipes {not yet available online} 

summer savory: the best pesto

image via {here}

hello lovelies!  a recent re-organization of my cooking magazine archive {yes archive, what is wrong with me?!}, brought me back to my very favorite pesto recipe.  a celebration of availability of basil en masse that is synonymous with august, the recipe invigorates traditional pesto with some non-traditional ingredients, such as roasted almonds & ricotta & truly works beautifully with pasta.  and so easy in the food processor, although you could also use a blender.  if you dislike olives, you can leave them out, but i would recommend that you do try: their briny saltiness is the perfect complement to the creamy pesto.  i once served this with peak-of-season corn for the most delicious dinner.

roasted-almond ricotta pesto with olives 

adapted from gourmet august 2009 {p. 108}

with food processor running, drop in 1 small clove of garlic and allow to finely chop.  then stop motor and add 2/3 cup roasted unsalted almonds {find these at the market or roast them yourself in a 350 oven until you can smell the nutty goodness}, 4 cups fragrant basil leaves {yes, this is a lot}, juice of half a lemon, 1/4 cup grated parmigiano-reggiano, 1/4 teaspoon salt & 1/2 teaspoon pepper, then process until finely chopped.  add 1/4 cup extra virgin olive oil with the motor running, blending until incorporated.  then transfer the pesto to a bowl & add 3/4 cup ricotta {the freshest you can find} & 1/2 cup chopped pitted kalamanta olives {buy pitted or use the tool featured here.  salty goodness}.  season with salt to taste.  then toss with one pound pasta {whole wheat if you would like}, thinning with some of the cooking water.  serve with extra parmesan and bon appétit!

i can just smell the basil already. & pesto is so easy to experiment with: an infinite number of ingredient combinations of nut, leafy green, oil & cheese, suitable for any season.  do try and enjoy this recipe as basil peaks. & feel free to ask me any questions.  have the most lovely thursday.  weekend is so soon.  xx hillary 

p.s. step-by-step with lovely photos here. 

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.  
____________________________________________________

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

simple sweet: chocolate mousse

image via {here}

hello mes chéries!  sitting in heathrow at the moment, at an adorable english pub in an enormous wing chair, surrounded by rustic upholstered stools and deep padded leather sofas.  my very last dose of british-ness {parting is such sweet sorrow}.  but strangely, cannot stop thinking about my favourite recipe for chocolate mousse!  so here it is, an amazingly simple, incredibly delicious recipe that you can whip up in no time, with ingredients you may have on hand, and which is an ideal ending for a romantic summer meal with a beau... 

to serve four, just mix together 1/2 cup chocolate hazelnut spread {aka nutella} with 1/3 cup crème fraîche.  add 1 1/2 teaspoon coffee or hazelnut liquor, if desired.  then, in a separate bowl whip 1 cup heavy cream until it holds soft peaks.  reserving some for garnish, fold the whipped cream into the hazelnut/crème fraîche mixture, spoon into serving dishes {even large wine glasses would work}, and chill for at least 20 minutes before serving {topped with a generous dollop of whipped cream, of course}.  so simply and so impressive.  

bonne idée, non?  xx hillary 

p.s. not officially finished until i was home sweet home!

lovely links for a new week

image via pinterest

hello darlings!  i hope that your monday was the perfect start to a brand new week.  and for today, some links that i've gathered especially for you.  charming entertaining ideas, an amazing beauty website, home libraries, stationary, and delicious blueberry pancakes.  and the most adorable image of a mother and baby giraffe.  i had no idea how much j'adore giraffes until i began this blog (beaucoup! beaucoup!).  only three days until home.  oodles of packing and errands until them, and inevitable tears with an au revoir to dear friends and my london, but i do hear the massachusetts coast beckoning...  enjoy & bon soir.  xx hillary 

• a thoughtful entertaining touch: themed drink stirrers
• from a friend with discerning interior taste: home libraries
• please more post!: beautiful, printable, free party invitations
• updated with whole grains & yogurt: blueberry pancakes
• summer dessert: popsicles & champagne?  yes, please!
• stunning and fresh beauty tips via lauren conrad: makeup & hair

image via pinterest
the look of my next weekend {sigh}

summer savory: honey-tomato bruschetta

image via {here}

hello mes chéries!  another summer recipe for you to enjoy, this time in the appetizer/hors d'oeuvre realm.  

please please don't be put off by the combination of honey and tomatoes, the honey simply brings out the natural sweetness of the tomatoes, and combined with the thyme and salt, is simply divine.  the creamy ricotta {buy as fresh as possible} adds a richness and balances the tomatoes, and the basil and extra drizzle of buckwheat honey contribute a burst of flavor and slightly peppery or spicy punch. 

perfect for entertaining and bon appetit! 

________________________________________________

adapted from food and wine august 2008:

in a large bowl, toss 2 pints of cherry tomatoes halved lengthwise with 1 1/2 tablespoons extra virgin olive oil, 2 tablespoons clover honey, 2 teaspoons fresh thyme leaves, 1 teaspoon kosher salt, and a few grinds of pepper.  transfer mixture, using a rubber spatula to get all of the delicious liquid, to a baking sheet lined with parchment paper {for easy clean up}. make sure all of the tomatoes are cut-side up.  bake at a low 300F for 1 hour 25 minutes, until the tomatoes begin to shrivel.  let them cool.  

{you can make these ahead and refrigerate for up to 2 days, just bring to room temperature before using.}

to make the bruschetta, cut from a baguette 12 slices 1/2 thick and on the bias, brush with some olive oil for richness, if you'd like, and place on a baking sheet.  under a preheated broiler, toast for 30 seconds on each side, until the edges are golden brown.

spread 1 cup {8 ounces} fresh ricotta over the baguette slices and top with the honey roasted tomatoes.  then sprinkle with a chiffonade of basil leaves {6 large leaves total, thinly sliced or torn}, and a drizzle of buckwheat or chestnut honey, if available.  

{the world will not end if you use everyday clover honey for the extra drizzle, but seeking out buckwheat or chestnut will be worth it, i promise.}

these look gorgeous served on simple white platter, allowing the brilliant summer colors to sing.

finally,

do make sure to save one for yourself before your guests devour the entire batch!  

trés délicieux, non?  xx hillary 

p.s. serves six.

lovely links for a new week

images, top left then clockwise via {here}, {here}, {here}, {here}, {here}, and {there}

some lovely links to begin your week:

• most.amazing.wedding.website
• in paris?: couture exhibition
• magic blemish clearing product i will never live without
• have you ever heard of olallieberries?
• need to master these chic diy hair ideas: chestnut bun and gibson roll
• 100% homemade grown-up s'mores 

hope your day was perfect.  xx hillary 

summer sweet: cherry ice



image via martha stewart

the most simple and refreshing fruit-filled summer dessert, close to granita, perfect for ripe cherries..

adapted from martha stewart's dinner at home:
whisk together 1/3 cup dry white wine, 2 tablespoons sugar, the juice of one lemon, and 1/4 cup water to combine.  pulse 2 cups fresh pitted cherries in a food processor or blender until coarsely chopped, then transfer cherries to wine mixture.  pour into a baking pan (metal works best) and place in the freezer, stirring every 10 minutes until the mixture is slushy and partially solid, about 1 hour. 

serve in darling white cups, garnished with the most perfect whole cherries.

easy and trés délicieux, non?


hope you're having a lovely day. weekend is nearly here.  xx hillary


p.s. cherry-lovers may invest in this most practical gadget (perfect for olives, too)