Designsponge Part 1 :: Butternut Squash + Pomegranate Galette

Over the holidays everyone congregates in the kitchen. Bringing food and family together is what we do best at Sunday Suppers. When Designsponge asked us to put together a few treats for the holidays, we were more than thrilled to oblige. We wanted to share recipes that were laid-back and inviting, but delicious and gourmet nonetheless. We chose a savory galette filled with hearty veggies and a crisp pop of sweet, and a yummy olive oil cake with citrus compote. Both recipes are simple and beautiful. We found that the more pomegranate seeds you add to the galette the better—the little bursts of freshness are a wonderful complement to the warm roasted vegetables. Also, don’t skimp on the olive oil drizzle—the moisture is key. Scroll down for photos and recipe instructions for the We'll be posting the cake soon. Check out the full post on designsponge too. Enjoy and happy holidays !








All Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

Butternut Squash + Pomegranate Galette
Makes two 12 inch galettes or one large

Savory Pie Dough :
3 cup all-purpose flour
1 teaspoon salt
20 twist of a pepper mill
2 sticks cold butter cut in cubes
1/4 cup ice-cold water
½ butternut squash – halved and deseeded, and sliced
½ red onion sliced with root end still intact
3 tbsp butter
2 tbsp chopped sage
Handful of pomegranate seeds
4 tbsp chopped toasted walnuts
Salt
Fresh pepper
Good quality extra virgin olive oil

Measure out flour, salt and pepper into a food processor. Mix well. Add the butter and pulse till butter resembles small pea size pieces. Add water while pulsing processor. Stop once the dough becomes a ball. Lay out a piece of clear wrap, lay the dough on it, flatten to a thick disk (or two) while wrapping. Allow to rest for at least ½ hour. (Dough Recipe by Camille Becerra )
Preheat oven to 400 degrees.

Slice the squash and cut the onion into equal width wedges—about ½ inch thick. Mix with butter, sage, salt and pepper and toss.
Roll out dough on lightly floured surface into 12 inch round and transfer to baking sheet. With each wedge beginning at center of the dough, fan squash and onions into pinwheel shape, overlapping and covering entire center of the round—leaving a few inch border. If you are making a large galette, you can form an outer row of veggies. Gently fold remaining dough over the edge of the filling, forming a freeform tart crust. Beat egg with a splash of water and brush over the crust. Bake for 50 to 55 minutes or until crust is golden brown and squash pierces easily with a fork.

While tart cools, sprinkle toasted walnuts and pomegranate seeds over top.

When ready to serve drizzle generously with very good extra virgin olive oil. Crack fresh black pepper and sprinkle coarse sea salt.

DesignSponge Part 2: Olive Oil Loaf Cake + Citrus Rosemary Compote

We're taking a week off here for the holidays. Cleaning our pantry, watching movies and spending time with our loved ones. We're leaving you with one last recipe, perfect for this time at home with your family. It's featured as part 2 of our designsponge feature. An olive oil loaf cake with a citrus compote. We hope you'll try it - it's so easy to make and absolutely delish. We'll be back next week with the long awaited winter dinner pics (remember the kumquats ? ) Till then...happy new year ! Thank you for all the support in 09, it's been overwhelming and exciting, we have lots of fun plans for the new year so be sure to come visit. xoxo



Olive Oil Cake

3 eggs
2 ½ cups sugar
1 ½ cups extra virgin olive oil
1 ½ cups milk
2 cups unbleached all-purpose flour
1 tsp baking powder
Large pinch of salt
Zest of one quarter of a lemon

Preheat the oven to 350 degrees.

Butter and flour a 10 inch loaf pan.
In a large bowl, whisk together the eggs and granulated sugar. Add the olive oil, milk, and citrus zest.
In another bowl, sift together: flour, baking powder, and salt. Slowly add the egg mixture, to the dry ingredients stirring just until blended. Do not over mix. Pour the batter into the prepared pan. (There will be extra batter—this is because it can also be baked in a 12 inch round. We like having the option from the same recipe. If you make a loaf like us you can also make a muffin or two or a mini loaf).
Bake until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let the cake cool in the loaf pan. After cooling, run a knife along the edges to loosen. Turn pan upside down, and will the cake out ! If you have problems, we suggest cutting the first slice directly from the pan to create extra removal leverage.




Citrus Compote

3 navel oranges
1 grapefruit
2 Clementines
1 lemon
½ cup dry white wine
½ cup granulated sugar
2 tsp honey
2 tsp chopped rosemary
Zest of 1 of the oranges and the lemon—reserve zest. Also juice these two pieces of fruit.

In a saucepan, combine the orange and lemon juice, wine, sugar, honey and rosemary. Bring to a boil, stirring to dissolve the sugar. Lower heat and simmer until slightly thickened (approximately 15 minutes). Remove from heat and let cool.

Peel remaining citrus and slice into rounds, approximately ¾ in. Pour the warm liquid over the fruit, and serve warm.






Styling + Photography by Karen Mordechai
Styling & Kitchen Assistant: Lizzy Sall

Holiday Delivery

We spent yesterday driving every which way in Brooklyn and Manhattan to make very special Holiday deliveries. It's always fun to act as little elves, but something tells us their traffic patterns allow for a more streamlined route.

Warm and happy holiday's to everyone from Sunday Suppers.

Lunch at Market Table

It’s bitter outside. We've been working on a few big features (coming soon!). Between running in and out of stores for styling props, holiday gifts, and cooking supplies we got a bit hungry. Market table was a beacon of cozy on Carmine Street in freezing Manhattan. We sat down to a warm lunch of delicious garlic and olive oil charred broccoli and White Bean Escarole soup. These and crusty French bread filled our bellies and thawed our limbs. The tender beans and greens were just what we needed— And our neighbors vegetarian chili? It gave us food envy and had us drooling over their shoulders. We'll be back for more.

Weekend Guide :: Holiday Markets

New Amsterdam Market is back with wintermarket, this Sunday December 20th. Modeled on Public Markets of the past, New Amsterdam is meant to evoke Les Halles of Paris and present local vendors of all sorts: butchers, vineyards, cheese mongers, produce stalls and more. New Amsterdam will fill up your table and under your tree. Don’t miss the endless merchant in the South Street Seaport from 11am to 4pm.

There is also the Greenpoint Food Market with their “Holiday Foodtacular” this Saturday, December 19th. They are offering onsite gift wrapping, art, and live music. The vendor list looks delicious. See for yourself here, and visit them from noon to 5pm at the Church of Messiah, 129 Russell Street in Brooklyn.

Last but not least is the Brooklyn Lyceum Craft Market. This one runs both the 19th and 20th on 4th Avenue between Union and President Streets in Park Slope. With many last minute gifts—foodie and craft alike—we couldn’t even count up the number of vendors without losing track! Don’t miss the opportunity for new introductions. The BLCM runs from 11am to 7pm both days.

Gift Guide :: Foodie Hostess with the Mostess

Being welcomed into someone's home is always special, particularly so during the holidays. We have hand chosen some beautiful gifts to show your host appreciation and love.
[Images borrowed from sites linked below them]

Olive wood is such a work of art on its own. We love this showcase of its detail, and the organic shape of this cutting board. We found this beauty at Foraggio Kitchen in Boston.
A common tool, but a delicate version--this bottle opener from Anthropologie will definitely be put to use on the spot.
We love the hand touched and soft look of these faceted bowls from Rose and Radish, made my Sarah Cihat.
A hostess' decor is as important as her meal, and beautiful flowers brighten every room, look effortless and chic, but are not easy to compose. The creative genius behind Saipua and Nicolette Camille are here to the rescue with classes at the Little Flower School, teaching you their secrets and sharing their ingenuity. We don't have to sell you on them though, just look at the pictures.
a perfect little vessel with a twist--shake up your hostess' vase collection with this jam jar bottle made out of bone china.
These Linda & Harriett moose tags are great for a lot of things--use them on the wine and gifts you bring to friends, or gift them in packets so friends can do the same. They're just so cute they = insta-smile.
These beautiful "shortbread napkins" from Rose and Radish are a whimsical addition to any table. Printed, and then detailed by hand, Lisa Stuckley has created little works of art for our table settings and laps.
Two gifts in one, this scale/clock brought to us by Anthropologie would look great on any kitchen counter. Help make your hostess precise and on time, and look good doing it.
Seed bombs for the gardening hostess--because who wouldn't want bombs that explode into wild flowers? These soon-to-be beauties are brought to us by Jayson Home & Garden.


Jonathan Adler is one of our very favorites. His quirky and cheery pottery makes great gifts. We're a little late with the menorah, we know, but how great is this man/woman one? So great it should probably be displayed all year anyway. This shoe butter dish definitely works for all seasons, and will most certainly be a conversation piece on any table. And you can't go wrong with whales--this pitcher is an adorable way to water guests.
Something your hostess probably won't have in her collection--an antique looking fruit spoon from Beekman 1802 mercantile. Hand forged by a blacksmith in an antique mold? Yes please!
Last but not least are tumblers sold at Rose and Radish. Mouth blown into wooden molds, they look as light as air, and their simple beauty are sure to impress any host. We're certainly impressed !

Gift Guide :: For the Expert Foodie

Buying for the expert foodie is daunting. Their food vocabulary probably far surpasses yours and they whip up complicated four course meals in the time it takes you to put a roast in the oven. The good news is Sunday Suppers is here to help you impress even the most well-read and foodie this holiday season.
[images borrowed from sites listed below them]

Thomas Keller is most certainly every expert foodie's idol. They have probably made the pilgrimage to French Laundry, Bouchon, Per Se, Bouchon Bakery, or the new Ad Hoc, and had nothing short of a religious experience. Ad Hoc, the newest additon to the restaurant group, is family style and relaxed. And so, his latest amazing cookbook is the same: a bit more attainable, but still Thomas Keller ;).

The world of cheese is endless. Even the most mature cheese palate can be expanded. Trust the top authorities at Murray's to send your expert foodie 3 different 1.5 lbs of cheese each month for 4, 6, or 12 months. A gift that keeps on giving--and impressing.

Everybody loves a little bite to their food, and Dean & Deluca has a unique way for the expert foodie to do this: a salt sampler, including Cyprus Flake Salt, Murray River Salt from Australia, Fleur de Sel from France, and coarse Himalayan Pink Salt. A great little trip around the globe in beautiful salts.

Anarchy in a jar is by far the coolest jam we have come across to date. Even your expert foodie can't have dreamed of these unique combinations. With current choices like Hot Fireman’s Pear and Apple Sass, we want each one for our morning toast and afternoon biscuits.

We know this one is no small purchase, but it is so hot-off-the-press it's not even in stores yet (online only!) The SousVide, available at Sur la Table, is the first water oven available for home cooking. A favorite tool of many critically acclaimed chefs, your expert foodie will be the first on their block with this healthy, flavor retaining, easy-to-use oven. (Please note your chef will need a vacuum sealer as well!)

A foodie can never have too many olive oils--whether it's for some rustic bread dipping, or flavoring a dish, there are many delicious varieties out there. Here is one of our favorites: Stone house Tangerine olive oil from California. Sweet and savory at once, we can't get enough. Found at Provisions Shop.

Gift Guide :: For the Novice Foodie

These gifts are for the person in your life who is a willing and ready student. They like food, but for them cooking is combining one part cereal and one part milk and serving. Help them to be the connoisseur you know they can.
[images borrowed from the websites linked below them]

A great cook book to start anyone’s collection, Local Flavors by Deborah Madison will take a foodie pupil and teach them about the farmer’s markets of the country and how to cook w local seasonal ingredients: the perfect start for every new chef.

A new foodie needs help not just in the kitchen, but on the scene as well. a subscription to Edible Brooklyn or Edible Manhattan will put any restaurant neophyte ahead of the curve. An artistic look at what is hot at the Country’s epicenter of Foodie-dom, this subscription is exciting for all.

A tool used at every level for every recipe, here are our favorite measuring cups in the Sunday Suppers kitchen. These All Clad guys found at Williams Sonoma, are the perfect weight, and cuter than your average measuring cup; we think they look like mini saucepans.

We heart utilitarian and vintage inspired kitchen basics, and these canisters from Anthropologie fall right in line. Help your new foodie organize their kitchen (everything works—coffee, flour, nuts, cookies) with these beautiful jars.

There are three very essential knifes to slicing and dicing your way through any recipe: The paring knife, the chef’s knife, and the serrated knife. Have these and you can’t lose. We found some of our favorites at Williams Sonoma and Brooke Farm General Store. We might suggest someone teaches this willing student some tricks of the trade before handing over such sharp toys : ).

Murray’s Cheese has a class for every level of cheese lover, but for the beginner we suggest 101. Help the unknowing develop their palate beyond Velveeta and into the endless world of flavor and variety.