July 4th Dessert at our house!

This Berry Puff Pastry Tart is the perfect patriotic flag dessert! It is so easy to make, especially when using frozen puff pastry dough. You’ll love the cheesecake filling making it a cheesecake tart. Thanks to Natasha Kravchuk.

Servings:8 people

  • 8 1/2 oz puff pastry sheet thawed according to package instructions
  • 6 oz cream cheese softened
  • 2/3 cup powdered sugar
  • 2 Tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • 3/4 cup blueberries
  • 2 cups raspberries


  1. While puff pastry thaws, preheat oven to 400˚F. Place thawed puff pastry sheet over a lightly floured sheet of parchment or silat and roll dough into a 10×12” rectangle.
  2. Transfer the dough and parchment paper to a baking sheet. Score the dough 1/2″ from the borders with a pizza cutter or a knife, making sure not to cut all the way through. The 1/2″ strips should still be attached and when baked, it will create a border.
  3. Using a fork, poke all around the bottom of the pastry (do not poke the 1/2″ border). Bake in the center of a preheated oven at 400˚F for about 20 minutes or until browned then remove and cool to room temperature.
  4. Beat cream cheese with 2/3 cup sugar and 2 Tbsp heavy whipping cream and 1/2 tsp vanilla until smooth and whipped (2 minutes on high speed). Spoon over the center of the cooled pastry and spread evenly (keep the border clean for a pretty presentation).
  5. Arrange berries over the top in a flag pattern and dust with powdered sugar if desired. Cover with plastic wrap and refrigerate until ready to serve. Berries will keep well up to a day in the refrigerator.

new items on Chairish

RapscallionsSince last week we received 3 new items for:RapscallionsSee All Finds
Vintage Bentwood Hickory and Oak Twig Rocker
Cisco Brothers Parson Dining Chairs- Set of 4
# Favorites 4Vintage Joseph P. McHugh Chair
# Favorites 2 Late 19th Century Silver Two Handled Tastevin, S. Testa…
Andre Brasilier (French, B. 1929), “La Croisee Des…
# Favorites 619th Century French Bonbonniere Box
 19th Century Hand Painted Papier-Mâché Portrait Snuff Box
# Favorites 11800s Neoclassic Oil Painting on Canvas
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# Favorites 3 Early 1900’s Potomac River Sink Box Decoy
# Favorites 1Antique Hand Hammered Chinese Lotus Offering Bowl
# Favorites 4French Copper Sauce Pan with Cast Iron Handle
# Favorites 3 SEE ALL FINDS

The Master Cooks (what would Martha bake?)

Coconut Lemon Cake

Coconut Lemon Cake


Ingredient Checklist

  • 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
  • 2 3/4 cups (sifted twice) Italian-style “00” flour, preferably King Arthur, plus more for pan
  • 1 tablespoon baking powder, preferably Italian
  • Pinch of coarse salt
  • 1 3/4 cups granulated sugar
  • Finely grated zest and juice of 2 large lemons
  • 4 large eggs
  • 1/2 cup canned coconut cream
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 cup shredded coconut, lightly toasted


Instructions Checklist

  • Step 1 Preheat oven to 325 degrees. Butter a 12-cup Bundt pan; dust with flour, tapping out excess. In a medium bowl, sift together flour, baking powder, and salt.
  • Step 2 In a mixing bowl, beat butter on medium-high until pale and fluffy, about 2 minutes. Add 1 1/2 cups granulated sugar and lemon zest; beat until light and fluffy, about 5 minutes. Beat in eggs, one at a time, scraping down sides of bowl. Reduce speed to low; beat in flour mixture in three additions, alternating with two batches coconut cream, until just combined (do not overmix).
  • Step 3 Transfer batter to prepared pan; tap on counter, and smooth top with an offset spatula. Bake until golden brown and a cake tester comes out clean, about 45 minutes.
  • Step 4 Meanwhile, in a small bowl, make lemon syrup: combine the lemon juice (you will need about 1/3 cup), remaining 1/4 cup granulated sugar, and 1/2 cup water. Stir until sugar is dissolved.
  • Step 5 Transfer Bundt pan to a wire rack to cool 30 minutes. Gradually brush cake with lemon syrup over the next 30 minutes as it continues to cool, letting it absorb before brushing on more. Turn out cake onto rack to cool completely. (Cake can be stored at room temperature, wrapped in plastic, up to 3 days.)
  • Step 6 In a well-chilled bowl, whisk heavy cream until soft peaks form. Add confectioners’ sugar and whisk until medium-stiff peaks form. Just before serving, top cake with whipped cream, then toasted coconut.

Cook on a Whim: Brown Butter Pecan Ice Cream

Anita Parris Soule
June 4, 2020

Brown Butter Pecan Ice Cream


8 oz. (one block) room-temperature cream cheese

1/2 cup room-temperature brown butter

14 oz. (one can) sweetened condensed milk

1 teaspoon vanilla extract or vanilla bean paste

2 cups heavy cream, very cold

1 cup chopped pecans, toasted and cooled


For brown butter:

Place 1 stick plus 2 tablespoons butter in a saucepan and melt over medium heat. Allow butter to melt and foam. Continue cooking and stirring occasionally until butter turns a dark amber color. You will have to push the foam aside in order to see the color of the butter underneath.

Once browned, remove from heat and pour into a heat-proof measuring cup. You might need to add a couple tablespoons of soft butter to make up for evaporation during the browning process and ensure you have 1/2 cup. Allow to cool to room temperature.

For toasted pecans:

Place one tablespoon of butter in a small sauté pan over medium heat (I just steal a little of the browned butter for this). Once melted, add 1 cup chopped pecans and toast, stirring almost constantly, for about 5 minutes until they smell very toasty and nutty. Remove from heat and allow to cool completely.

For ice cream:

Place softened cream cheese, browned butter, sweetened condensed milk and vanilla in a stand mixer. Mix on medium-high speed with whisk attachment until light and fluffy and no cream cheese chunks remain. You’ll want to stop and scrape the sides and bottom a couple times to make sure it is all mixed.

Once mixture is fluffy and totally combined, scrape sides and bottom of bowl once more and add cream. Continue whipping until mixture is very light and fluffy, much like whipped cream. This should take 2 to 3 minutes. Don’t be afraid to really let the mixer rip here — you want to incorporate plenty of air.

Once mixture is very light and very fluffy, remove whisk attachment and gently fold in cooled pecans. Transfer mixture to a freezer-safe container, cover tightly with plastic wrap and place in freezer.

Chill until firm and enjoy!


I freeze this in an 8-by-8-inch baking dish. Just make sure whatever you choose has about a 2-quart capacity.

Weeknight Bolognese by INA GARTEN


Serves 4


  • Good olive oil
  • 1 pound lean ground sirloin
  • 4 teaspoons minced garlic (4 cloves)
  • 1 tablespoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • 1¼ cups dry red wine, divided
  • 1 can (28 ounces) crushed tomatoes, preferably San Marzano
  • 2 tablespoons tomato paste
  • Kosher salt and freshly ground black pepper
  • 1 pound dried pasta, such as orchiette or small shells
  • ¼ teaspoon nutmeg
  • ¼ cup chopped fresh basil leaves, lightly packed
  • ¼ cup heavy cream
  • Freshly grated Parmesan cheese


Heat 2 tablespoons of olive oil in a large (12-inch) skillet over medium-high heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon.  Cook for 5 to 7 minutes, stirring occasionally, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and hot red pepper flakes and cook for one minute.  Pour the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 tablespoon salt, and 1½ teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt and the pasta and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, and cream to the sauce and simmer for 8 to 10 minutes.  When the pasta is cooked, transfer it with a slotted spoon or sieve to the pan with the sauce, saving the cooking liquid.  Cook for one minute, add the remaining ¼ cup of wine, and cooking liquid, if necessary to make enough sauce.  Serve hot with Parmesan on the side.


 If you don’t have ground sirloin, substitute any ground meat such as chuck, turkey, or pork.  You can even substitute chopped mushrooms for a vegetarian dinner

 If you don’t have shells, use any dried pasta that you like!

 If you don’t have cream or basil, you can leave it out!

This recipe was featured in the April 5th edition of The Sunday Paper. The Sunday Paper inspires hearts and minds to rise above the noise. To get The Sunday Paper delivered to your inbox each Sunday morning for free, click here to subscribe. We highly recommend!


Ina Garten is the author of the Barefoot Contessa cookbooks and host of Barefoot Contessa on Food Network.

Clean Correctly…might as well.



Rapscallion Sugar Cookies

download (9)

If you’re wondering how to make soft and chewy sugar cookies, then you have to try this recipe. These cookies require no chilling, are easy to make, and stay wonderfully soft and chewy for DAYS!

  • Author: Lindsay
  • Prep Time: 30 minutes
  • Cook Time: 7 minutes
  • Total Time: 37 minutes
  • Yield: 3032 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


  • 2 3/4 cups (358g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (224g) unsalted butter, room temperature
  • 1 cup + 2 tbsp (233g) granulated sugar
  • 2 tbsp (28g) light brown sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 1/4 cup sugar (additional for rolling)

1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. Combine the flour, baking soda, baking powder and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color happen and know it’s ready.
4. Add the egg and mix until well combined.
5. Add the vanilla extract and mix until well combined.
6. Add the dry ingredients and mix until the dough is well combined. It will be thick and shouldn’t be sticky. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
7. Create 1 1/2 tablespoon sized balls of cookie dough. Gently roll into a ball, then roll each ball in the additional sugar to coat. Set the balls on the baking sheet.
8. Bake cookies for 7-8 minutes. The cookies will spread and the centers will look soft, but should look done. Remove just before the edges begin to turn golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool.
9. Remove from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely.

Get the Look: Carmel

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This sophisticated Living Space has elegance and urban style. The black accents and white fabrics make for a glamorous but comfortable feel.

Laurel Sofa with Pillows

Madani Indoor Outdoor Rug | 8 x 10

Toronto Coffee Table

Donney Chair

Sutton Desk

Craig Chair

Laurel Sofa






Madani Indoor/Outdoor Rug

Match Pewter- the art of pewter

MATCH Pewter
Handmade in Italy
We believe surrounding ourselves with beautiful and interesting objects can create a richer quality of life. Part of what makes MATCH products so unique is their background; rooted in classic European forms from the 14th through 19th centuries, there are often fascinating stories surrounding their heritage. The traditional processes we still employ today to create them are equally interesting.

Watch and learn how our craftsmen and women in northern Italy transform molten metal into a graceful Fluted Pitcher. Click here to watch our video.

Available through HSDCatalog | Home Style and Decor

Belmont Breeze

Dale DeGroff's Belmont Breeze Cocktail

Dale “King Cocktail” DeGroff created the Belmont breeze in 1997 and it became the official drink of the Belmont Stakes. The recipe replaced the white carnation and has since been replaced by the Belmont jewel. In no way does that take away from the greatness of this cocktail, either.

The Belmont breeze is a fun and lightly fruity cocktail with a bourbon and sherry base. It’s easy to mix up and is a cocktail that you can enjoy beyond a day of watching the horses.


  1. Gather the ingredients.

  2. In a cocktail shaker filled with ice, pour the whiskey, sherry, lemon juice, simple syrup, orange juice, cranberry juice, and mint leaves.

  3. Shake well.

  4. Strain into a cocktail glass or a highball glass over fresh ice.

  5. Garnish with a fresh mint sprig and orange peel or slice.


Pasta Nola from Santacafe in Santa Fe, New Mexico

Serves 8 as a main course- Skill Level: Easy

1/4 Cup Olive oil
1 Pound Onions, julienned
3 Pounds of Tomatoes, peeled, seeded and diced
1 1/2 Pounds of Prosciutto, julienned
8 large Garlic cloves, crushed
3 Cups Heavy Cream
4 Tablespoons of chopped fresh Oregano
4 Tablespoons of chopped fresh Basil
3 1/2 Pounds of fresh egg Fettuccine
Whole Basil leaves for garnish
Cracked Pepper

In a skillet, heat the oil and saute the onions and tomatoes until the onions are translucent. Add Prosciutto and Garlic and saute lightly for 2-3 minutes. Add the cream and herbs. Simmer for 30 minutes.

Welsh Rarebit


  • 4 tablespoons (1/2 stick) butter
  • 2 thin slices crusty bread
  • 2 tablespoons all-purpose flour
  • 1/2 cup beer
  • 1/3 cup whole milk
  • 1 heaping teaspoon dry mustard
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 2 dashes Worcestershire sauce
  • 1 1/2 cups grated sharp Cheddar
  • 1 large egg yolk

Chopped fresh chives, for sprinkling

Put a skillet over low heat and add 2 tablespoons of the butter. Toast the bread in the skillet until the underside is golden brown, a couple of minutes. Turn the bread over, toast the other side, then remove from the skillet and keep warm.

To make the sauce, melt the remaining 2 tablespoons butter in a saucepan over low heat. Sprinkle in the flour and whisk together until combined. Cook over low heat, stirring continuously, until the taste of the flour is cooked out, about 2 minutes.

Pour in the beer and milk, whisking constantly to avoid lumps, and cook for an additional minute to thicken. Add the mustard, paprika, cayenne and Worcestershire sauce, then whisk some more. Add the cheese, whisking slowly, and cook until smooth, melted and very hot, a couple of minutes. Remove from the heat and whisk in the egg yolk.

Lay a piece of toast on each plate, spoon the hot sauce over the toast and sprinkle with chopped chives.

At home, we use GUINESS BEER and adds a sunnyside up egg for Brunch or a bottle of Orgeon Pinot Noir with Tuscan Bread for dinner! Yum!


From one of our vintage cookbooks

Serves 4 Skill Level: Easy

4 Red Bell Pappers
1-2 Cups of slightly cooked Green Beans
1 Onion, thinly sliced
1 Garlic clove, sliced
1 Teaspoon corse Salt
Freshly ground Pepper
2 Tablespoons Red Wine Vinegar
6-8 Tablespoons of Olive Oil
Choice of Greens (arugula, chicory, sorrel)
3 Tomatoes- cut into bite size pieces
4 Hard Boiled Eggs, peeled and quartered
Basil and any herbs to taste from your garden, nasturtium and/or Hyssop

Tear the Peppers into strips and place in a bowl with the sliced Onion and Green beans.

Make a vinaigrette by mashing the garlic in a bowl with the salt and pepper until the garlic is completely pureed. Add the vinegar and stir well. Then stir in the oil. Pour over the beans, peppers and onion and let marinate for 2-3 hours. Place the salad servers crossed over the mixture to form a barrier. (so that greens do not get soggy when assembling)

Add the washed and dried greens, Add the tomatoes and eggs on top. Toss when at the table and add the final herbs and flowers from your garden.


This simple, delicious recipe rescues corn from complete bad boy status and puts it back in good graces—at least when consumed in moderation and only during its short summer season when local corn is in abundance. It should be called “liquid velvet”–it is meant to be a refreshing, light full-corn flavored soup that tastes like summer at its peak. With only 4 ingredients (one of them water), this soup is an inexpensive luxury. The final step of pushing the corn through a mesh strainer gives the soup its velvety texture. There are those, however, who will choose to skip this time intensive step and slurp up a bowl of sweet summer maize fiber intact–nothing wrong with this approach! Indigenous to Mexico, this 10,000 year old grain plant soup is wonderful served cold in a mug with lobster rolls, or enjoyed as the main course with a lightly dressed simple salad that won’t compete with this subtly rich liquid wonder.


8 ears of corn, shucked, kernels removed (reserve cobs)

4 tablespoons unsalted butter

1 1/2 teaspoons sea salt



1. Place the reserved corncobs in a STOCK POT large enough to hold them. Barely cover the cobs with cold water.

2. Bring cobs to a boil over high heat, reduce the heat to a simmer and cook for 30 minutes, skimming any impurities that rise to the top.

3. Meanwhile, IN A 6 QUART POT, add the butter and melt it over a medium flame. Add the corn kernels and salt and cook the kernels, covered with a tight lid, over medium-low heat. Stir the mixture frequently until tender. Do not allow the kernels to brown.

4. When the corn stock and kernels are both done, cover the kernels with the stock by about 1 inch. Reserve the rest of the stock. Cook over medium heat until the corn is tender.

5. Puree the soup as finely as possible in a Vitamix, blender, or food processor.

6. Strain the pureed corn soup through a fine strainer. Use a wooden spoon to push as much of the corn through as possible. Adjust the texture with the extra corn water stock. Season with sea salt to balance the sweet taste of the corn.

7. Enjoy at room temperature or serve cold.


Many thanks for Weston Table for this recipe


Sometimes the soup is just too thick to push through the strainer. Return the soup to the Vitamix and add some of the reserved corn stock to thin (not too much) and then return to the strainer. All that should be left in the strainer is a mound of dried corn fiber. Do not make this recipe with frozen corn. To avoid corn kernels flying everywhere when removing from the cob, cut the cobs in half first, or place the ear of corn on the tube of a bundt pan and let the kernels fall into the base as you slice them off. This soup is fine for two days in the refrigerator.



  • shrimp shells (from a pound or two of shrimp)
  • 1 tablespoon olive oil
  • 1 leek, chopped
  • 3 cloves garlic, minced
  • 2″ knob fresh ginger
  • 1 tablespoon whole peppercorns
  • 5 sprigs fresh thyme
  • 1 heaping tablespoon tomato paste
  • 1 1/2 cups dry white wine
  • 7 cups water
  • kosher salt
  • 1 pound boneless, skinless salmon chunks
  • 3 green onions, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 teaspoon ground ginger
  • pinch kosher salt
  • 1 clove garlic, minced
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1 heaping teaspoon wasabi paste
  • 1 teaspoon hoisin sauce
  • 2 tablespoons coconut flour
  • 1 cup mayonnaise
  • 1/4 cup stone ground mustard
  • 1 tablespoon minced cilantro
  • 2 tablespoons finely minced red onion
  • 1/2 teaspoon minced garlic
  • 1 tablespoon apple cider vinegar
  • zest from 1/2 lemon
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon cajun seasoning
  • 1 heaping tablespoon horseradish
  • 1/3 cup soy sauce
  • 1/8 teaspoon ground ginger
  • 1 to 1 1/2 heaping teaspoons wasabi paste
  • 1/2 teaspoon sesame oil
  • minced green onion tops
  • 1 1/2 pounds large shrimp, shelled and deveined (save shells for broth)
  • 1/2 pound large sea scallops, sliced in half to reduce thickness


FOR THE BROTH: (day before fondue dinner)
In a large pot, heat the olive oil and saute the leeks, garlic, and ginger. Season with salt. When this mixture has softened and brightened in color, add the shrimp shells, peppercorns and thyme stems. Saute for 8 minutes.
Add the tomato paste, wine and water. Add another large pinch of salt and stir to combine. Bring to a boil then reduce to a simmer and cook for 30-45 minutes. Use a skimmer or fine mesh strainer to remove the solids. Strain twice to make sure all solids are removed. Taste for seasoning and adjust salt if needed. Pour the broth into a sealable container and cool over ice. Cover and place the stock in the refrigerator overnight.
Pulse the salmon chunks in a food processor until you have small uniform pieces. Don’t over process. Transfer to a bowl and add the remaining meatball ingredients. Mix the ingredients until everything is fully incorporated. Use a 1″ scoop to make small uniform meatballs. Place on a sheet pan and cover tightly with plastic wrap. Store in the refrigerator overnight.
Whisk all of the remoulade ingredients in a bowl. Cover and store in the refrigerator.
Whisk all of the ingredients together in a bowl and store in the refrigerator.
Remove the broth and meatballs from the refrigerator. Heat the broth to a simmer on the stove.
Create 6 serving portions for your guest by dividing the meatballs, shrimp, and scallops on individual platters. Garnish each serving with lemon and cilantro. Lightly sprinkle the seafood with salt. Place dips in front of each guests setting and lay fondue forks beside the platters.
Add fuel (gel or liquid fuel for fondue pots) to the fondue burner and light. Transfer the simmering broth to the fondue pot and allow to come back to temperature for a few minutes. Adjust the top of the fondue burner to control the heat. For broth cooking, you want the broth to stay around 200 degrees. (For hot oil cooking, you want to reach an oil temperature of 350 degrees.)
Cook your seafood for 3-5 minutes depending on size. We like using our stainless wire ladles for cooking the meatballs. Enjoy the different flavors of the dips with the seafood when cooked.


The origins of Vichyssoise are a subject of debate among culinary historians; Julia Child called it “an American invention”. Was she right? HMMm here’s the story…

Vichyssoise (Vee-she-su-waa-ze) soup is generally accepted as being created by Chef Louis Diat (1885-1957). Diat worked at Ritz hotels in Long, Paris, and New York. While chef of New York’s Ritz Carlton, he created the cold leek and potato soup know as Vichyssoise. In the days before air conditioning, the Ritz had a Japanese roof garden and Diat was constantly on the lookout for dishes that would cool his customers in the sultry July and August weather. He remembered the simple bourgeois hot leek an potato soup his mother, Annette Alajoinine Diat, had made when he was a boy in Montmarault in Central France and how he and his family had cooled he soup by adding milk to it. And so on the rooftop of the Ritz, he prepared this same cold soup and called it “Creme Vichyssoise Glacce” after the famous spa located 20 miles from his home town of Bourbonnaise, as a tribute to the fine cooking of the region. Diat served this soup during the colder seasons, he did not include it in the menu, but so many people asked for it, that in 1923, Diat placed it on the menu full time.

NOTE : A small cold vichyssoise SHOT followed by an ice cold Vodka- is an entertaining slam dunk. Dressed properly in glass cups sitting in crushed ice- is perfect for a fancy lunch or wedding. We suggest this soup as a first course to red meat.


2 leeks
1/2 small white onion, sliced
1 tablespoon butter
3 small (2 1/2 cups) potatoes, peeled and sliced
2 cups good-quality vegetable or chicken broth*
Salt to taste
1 1/2 cups whole milk
1 cup heavy cream
Snipped chives for garnish

At home, we do add garlic!


Trim and clean leeks (see below); thinly slice the white portion.

Cut and clean leeks – You need to thoroughly clean a leek because dirt can become trapped in its many layers. Trim the root portion right above the base (cutting too far up the stalk will remove the part that holds the layers together). Slice off the fibrous green tops, leaving only the white-to-light green stalk; discard greens. Cut the leek in half lengthwise, then cut according to your recipe (slice, chop or dice).

In a large soup pot over medium heat, saute the leeks, onions, and butter until tender. Stir in potatoes, vegetable or chicken broth, and salt. Increase heat and bring just to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes or until potatoes are tender. Remove from heat and let cool 10 to 15 minutes.

In a food processor or blender, puree cooled mixture until smooth.

Strain, Strain, strain. Its the secret to this soup’s presentation when served cold.

The soup can be made 1 to 2 days in advance up until this stage. Refrigerate until ready to finish.

When ready to serve, return mixture to soup pot. Stir in milk and cream; cook over low heat, another 10 minutes. Season to taste with salt. NOTE: Thin to desired consistency with the milk. Remove from heat and serve in soup bowls; garnish with chives.

This soup can be served either hot or cold but cold is the bomb!

Makes 6 to 8 servings.

Chicken and Wild Rice Soup


Chicken and Wild Rice Soup is rich and creamy. It has an amazing texture and is filled with SO much flavor from the chicken, vegetables and wild rice. This soup is quick and easy to make, plus you can use rotisserie chicken to make it even easier. -Natasha Kravchuk.


  • 4 tbsp unsalted butter
  • 1 cup carrots diced into small cubes
  • 1 cup yellow onion diced into small cubes
  • 1 cup celery chopped
  • 3/4 cup wild rice
  • 1/3 cup all-purpose flour
  • 1 lb boneless chicken breast cut into small cubes
  • 8 cups low sodium chicken broth
  • 1/2 tsp salt or to taste
  • 1 tsp ground black pepper or to taste
  • 1 cup heavy whipping cream


Preheat a soup pot or Dutch Oven to medium heat. Saute carrots, onions, and celery in butter until golden brown.

Add flour and stir until the flour is fully incorporated and the raw flavor is cooked out (about 2 minutes).


Add wild rice, chicken and season with salt and pepper. Pour 8 cups chicken broth over the ingredients and let everything simmer for 25 minutes.


Slowly pour in heavy cream, continuously stirring to create an even texture.


Cook the soup for about 5 more minutes on medium-low. Season to taste with salt and pepper if necessary. Serve the soup while it’s hot! When it cools down, it will thicken up. Reheat it to loosen up the broth.

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Ultralight..the optimum in wine enjoyment

New collection Ultralight: the superlight glasses designed by Federico de Majo.
Mouth blown and handcrafted, the Ultralight collection is realized in finest crystal glass, a material chosen by Zafferano for its peculiar characteristics of resistance, transparency and return quality.
Particular attention has been paid to the shapes, studied for each type of wine: white wines, red wines, young and important wines, aromatic wines, spirits, spumanti and champagne. Most of all, however, it is the lightness of the glass worked by hand with a technique of the greatest quality and the original rim  facilitating the approach when drinking the contents of the glass that go to make these wine glasses a unique product of excellence.


The meticulous attention applied to the shapes in this collection, and the virtually maniacal search for lightness have endowed these excellent glasses with an exceptional quality.
The shapes have been studied for each wine while the common denominating factor of these ultralight glasses consists in the rim which provides a smoother approach to the liquid.
As such, white wine, red wine, important reds, aromatic and distilled wines, spumanti and champagne can all be enjoyed with the usual delight but with the added element of the surprising ‘agility’ of the glass which
makes the tasting such a unique experience.
Probably the lightest glasses for tasting ever made, these have been designed by Federico de Majo who, once again, has shown his extraordinary passion and skill in searching to create something simply beautiful.
glassware sold in sets of 2
like aging red wines?