Our vintage Americana inspired table and matching whites and bluish grays in floral, were reminders that autumn is more than pumpkins and dahlias. The bouquets (by the uber talented Jessie@ Rountree Flowers) were made of of Calla Lilies, gray Lukadenron (the mini-pine cones), Lamb’s Ear and Dusty Miller Foliage: a token of a softer autumn foliage. Kale, feathers, Berried Ivy, and Anemones added deeper hues and pops of color and the vessels were our collection of vintage + tarnished teapots and pitchers.
We used a large wooden plank as a runner down the center of the table and scattered chestnuts and crochet covered votives for a touch of softness. Our menu was hand written by Bryn from Paperfinger and enclosed in a vintage frame. Place cards were zinc tags with rewritable surfaces (inscribed by Bryn as well) and tied with a strand of vintage fabric. The pale palette felt like the first frost and gray-white skies but our bundles of twigs, knits, chestnuts, and bursts of dark and color reminded us we weren’t quite in the thick of it yet. A perfect backdrop to a hearty Fall menu. We were very lucky to have Jillian from 100 Layer cake collaborate with us on the design and a wonderful group of talented artists listed below.
As our parting gift, we worked closely with Jillian Clark from 100 Layer cake to design the perfect tokens. Jillian boxed bags of chestnuts with instructions on how to roast them. Guests were also given a small recipe book covered in the vintage fabric used throughout the table design. They had hand stitched spines, and fraying edges. The books contain all the recipes taught at the Sunday Supper for guests to make at home. We set these on a table with playful garlands hanging from the ceiling, and a banner that read “Fall Harvest” hung below. Jillian created these incredible garlands (made of cupcake wrappers and fabric rounds). For a step-by-step instruction of how to make these garlands click here . And for instructions on how to roast chestnuts scroll down below, and tune in all week we’ll be posting lots of recipes from our fall menu. All Photos + Styling: Karen Mordechai
How to Roast Chestnuts:
Cut an X into one side of each cleaned chestnut Place Chestnuts X side up on a baking sheet Roast for 15-25 minutes at 425 degrees.
We are signing off for the holiday weekend and will be back monday with a full week of posts from our Fall Harvest Dinner. In the spirit of this holiday season, we have much to be thankful for. It’s been a great year at SS and we’d like to thank our wonderful and creative vendors and contributors, our SS guests, our friends (new & old) and of course our readers for all the support and love. Wishing you a happy and wonderful Thanksgiving Holiday. Warmly – km (& the whole SS gang)
Photo of an Autumn Mix of Lentils (moong dal, massor dal, french, crimson and black beluga lentils) so pretty all together don”t you think? picked them up at Kalustyan’s. Photo by Karen Mordechai
We love these gorgeous Crostatas, light and fruity. Use beautiful end of the season figs and a sprinkle of lavender, a sweet departure from the traditional cakes & pies. Recipe adapted from food & wine
Honeyed Fig + Lavender Crostata
1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)
6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish
1 egg beaten + 1 tbsp water
In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.
Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.
Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.
Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!
If you’re looking for an alternative to the traditional mash, these truffled potatoes might be just the thing. Simple & good but still so very indulgent.
2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Truffle oil
Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt
Sunday Suppers is gearing up for our last days of mild temperatures in NYC. We just know the first frost and snows are soon to come. So in the spirit of the pilgrims and enjoying one last bit of unfrozen outdoors, we’ve rounded up a few weekend destinations.
Grab your canvas grocery bags and your Thanksgiving ingredient list.
The New Amsterdam Market will appear in the South Street Seaport Sunday November 22nd, and its vendors will cover every stuffing, sauce, and pie item your little heart desires. Literally, a cook’s wish list come true—the vendor list includes every seafood, cheese, vinegar, meat, produce, and pickle this side of the Mississippi (or at least a bunch). Great for your Thanksgiving table, hostess gifts, holiday presents, and pre-Christmas planning. South Street, between Beekman Street and Peck Slip On the East River waterfront in Lower Manhattan 11:00am to 4:00pm
In the market for produce 5 days before the big one? On the hunt for the ingredients to our Thanksgiving sides? This Sunday Rooftop Farms is hosting another open market for their rooftop produce. Stop by from 10am to 4pm and your weeks vegetables can be checked off the list. Located on Eagle Street between Franklin & West Street (look for their sign!).
Good holiday news for Manhattanites. The excellent taste bestowed on Brooklyn at the Brooklyn Flea Market is borough hopping to Manhattan for another Holiday addition of “Gifted.” You’ll find it on East 4th and Lafayette, with about 50 vendors. Price points high and low, quality and taste always high. Oh, and Lucky Mag will be there too. Happy Holiday shopping—and try not to forget—tis the season to buy for others, not just yourself… Friday 11/27 through Sunday 11/29.
Refreshing and clean—a welcomed crunch to your Thanksgiving plate.
½ head of cauliflower
large bunch of kale
Fresh parmigiano reggiano to grate
Juice of one lemon
2 Tbsp Olive oil
Salt + pepper
Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin olive oil in the bottom of your serving dish. Toss kale and Cauliflower in oil and lemon juice. Salt and pepper to taste. Grate fresh parmesan generously (to taste) over greens. Serves 4-6 as a side.
It’s a busy pre-holiday week here at Sunday Suppers. We’re editing this week’s beautiful supper for all to enjoy, while preparing a charming and simple Thanksgiving meal. Nothing says I love you to family and friends like a thoughtful and delicious spread on the last Thursday in November. Sunday Suppers is here to help you through with some savory sides we’ve tested in our very own kitchen. We’re starting with the best elements of fall: roasted root veggies, slightly sweet and piping hot.
Maple and Sage Roasted Turnips + Carrots
2 tbsp butter
6 tbsp maple syrup
2 tbsp olive oil
2 tbsp chopped sage
2 sml bunches turnips
2 sml bunches sweet fall nantes (a small French carrot variety with the greens still on top!)
Salt and pepper
Preheat oven to 400 degrees. Peel carrots. Half both carrots and turnips down the center and toss with olive oil and s + p. Roast at 400 degrees for 15-20 minutes. Over low/medium heat melt butter and combine melted butter, syrup, olive oil, and sage. Remove veggies and pour syrup mixture over veggies. Return to oven for 15-20 minutes or until syrup is bubbly and vegetables are tender. Serves 4-6 as a side dish.
Our Fall Harvest Supper last night was a great success! We had a unexpectedly beautiful sunny day (in the middle of november . Jillian from 100layercake collaborated on decor items (just wait till you see her goodies), flowers by Jessie from Rountree, and the food, well it was absolutely fall on a plate – created by the wonderful Casey Solomon. Here’s a sneak peak at the menu. More photos and recipes will be coming soon.
Menu:
roasted garlic and cauliflower soup parmesan crisp, chive oil
It’s time to press pause It’s the WEEKEND! And if you’re like us, you know that means one thing—it’s time to enjoy good food.
So if this Sunday’s Sunday Suppers was sold out by the time you tried to sign up, here are a few tips to ensure you have a yummy culinary weekend too:
This weekend is the Brooklyn Chocolate Experiment – a contest welcoming and judging all things chocolate. Watch the video from the last experiment here for inspiration. And don’t miss out on the big event, Saturday November 14th at the Bell House in Gowanus. 149 7th Street, Brooklyn (718)643.6510.
Almond Croissant, meet Pinot Noir. Does life get better? Mouth-watering Bouley Bakery is gearing up to open By The Ounce on November 17th (okay, so maybe we jumped the gun on the this weekend bit, but you can at least plan your first visit). What is a dining room during daylight hours will become a wine bar at 6pm—where customers are charged by the ounce – carefully selected wines, and can continue to munch on Bouley’s delicious dishes. Oh, we’ve heard rumors of a white truffle menu on opening night. yummmmm. Bouley Bakery: 120 West Broadyway (@ Duane Street) (212) 964-2525.
Maialino might mean Suckling Pig in Italian, but don’t despair—no swine flu shot needed to check out Danny Meyer’s latest edition in the Gramercy Park Hotel. Simply a boyhood nickname, Maialino overlooks the beautiful Gramercy Park and is outfitted as a welcoming local trattoria. Be among the first to check out the red checkered tablecloths and salami and cheese displays. Mailino: 2 Lexington Ave (@21st St) 212.777.2410.
Our vintage Americana inspired table and matching whites and bluish grays in floral, were reminders that autumn is more than pumpkins and dahlias. The bouquets (by the uber talented Jessie@ Rountree Flowers) were made of of Calla Lilies, gray Lukadenron (the mini-pine cones), Lamb’s Ear and Dusty Miller Foliage: a token of a softer autumn [...]
As our parting gift, we worked closely with Jillian Clark from 100 Layer cake to design the perfect tokens. Jillian boxed bags of chestnuts with instructions on how to roast them. Guests were also given a small recipe book covered in the vintage fabric used throughout the table design. They had hand stitched spines, [...]
We are signing off for the holiday weekend and will be back monday with a full week of posts from our Fall Harvest Dinner. In the spirit of this holiday season, we have much to be thankful for. It’s been a great year at SS and we’d like to thank our wonderful and creative vendors [...]
1 ½ cups all purpose flour
1/8 cup sugar
Kosher salt
¾ stick cold unsalted butter cut into ½ cubes
1/8 cup water (+ extra if needed)
6-8 figs cut into 6 wedges each
1.5 tbsp honey
2 tsp lemon juice
Zest of ½ lemon
¼ tsp chopped lavender + more for garnish
1 egg beaten + 1 tbsp water
In a food processor pulse together flour sugar and salt. Slowly add butter cubes and pulse until small peas form. Slowly add water and pulse until dough gathers. Form disc , wrap in plastic wrap, and refrigerate for 30 minutes.
Roll disc out on lightly floured surface until 1/8 inch thick. Cut out 3 5.5 inch rounds (use any jar top or bowl!), rewrap in plastic, and refrigerate for another 30 minutes.
Preheat oven to 375 degrees. Combine ¾ of your figs, 1 tbsp honey, ½ tsp lavender, lemon juice, and a half of your zest in a bowl. Distribute figs amongst the center of your rounds leaving ¾ to an inch of border. Fold over sides, and brush with egg wash. Bake for 35 minutes, rotating pan half way through.
Let crostatas rest for 10 minutes. Combine left over honey and figs and distribute on top of cooled crostatas. Zest last quarter of lemon on top, and garnish with lavender. Serve!
2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Truffle oil
Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt
Sunday Suppers is gearing up for our last days of mild temperatures in NYC. We just know the first frost and snows are soon to come. So in the spirit of the pilgrims and enjoying one last bit of unfrozen outdoors, we’ve rounded up a few weekend destinations.
Grab your canvas grocery bags and your [...]
½ head of cauliflower
large bunch of kale
Fresh parmigiano reggiano to grate
Juice of one lemon
2 Tbsp Olive oil
Salt + pepper
Wash and tear Kale, removing spine. Slice quartered Cauliflower with a mandolin. Pour good extra virgin olive oil in the bottom of your serving dish. Toss kale and Cauliflower in oil and lemon juice. Salt and pepper to taste. Grate fresh parmesan generously (to taste) over greens. Serves 4-6 as a side.
2 tbsp butter
6 tbsp maple syrup
2 tbsp olive oil
2 tbsp chopped sage
2 sml bunches turnips
2 sml bunches sweet fall nantes (a small French carrot variety with the greens still on top!)
Salt and pepper
Preheat oven to 400 degrees. Peel carrots. Half both carrots and turnips down the center and toss with olive oil and s + p. Roast at 400 degrees for 15-20 minutes. Over low/medium heat melt butter and combine melted butter, syrup, olive oil, and sage. Remove veggies and pour syrup mixture over veggies. Return to oven for 15-20 minutes or until syrup is bubbly and vegetables are tender. Serves 4-6 as a side dish.
Photography by Karen Mordechai
Our Fall Harvest Supper last night was a great success! We had a unexpectedly beautiful sunny day (in the middle of november . Jillian from 100layercake collaborated on decor items (just wait till you see her goodies), flowers by Jessie from Rountree, and the food, well it was absolutely fall on [...]
It’s time to press pause It’s the WEEKEND! And if you’re like us, you know that means one thing—it’s time to enjoy good food.
So if this Sunday’s Sunday Suppers was sold out by the time you tried to sign up, here are a few tips [...]
