Tagged with recipes

Squash Attack

It’s starting to get a bit cooler in Los Angeles these days and I’ve been in the mood for fall comfort food. As I was at the farmer’s market picking up my annual pumpkin, I noticed Acorn Squash on sale two for $1.00. Who could pass up a deal like that?! I started searching for a recipe but so many of them had a lot of sugar and butter, um heart attack anyone? So I fiddled around in the kitchen and made a festive new recipe. Now I didn’t go to culinary school, so it’s nothing fancy but my White Bean Stuffed Acorn Squash turned out really good in my opinion. Here’s the recipe…

Ingredients:

2 Acorn Squash

1 Cup White Beans

4 Slices of Bacon (I used Turkey Bacon for less fat)

1/3 Cup Walnuts

1/4 Cup Honey

1 TSP Cinnamon

1 TSP Salt

1/4 TSP Olive Oil

Cut squash in half, scoop out seeds and set aside. Place squash face down on baking sheet. Fill sheet with 1/4 of an inch of water. Bake at 375 degrees for 30 min.

Allow to cool for 5 minutes and spoon out squash in a separate bowl. Keep the squash skins as these will be used as “bowls” for a unique presentation. After the squash is cooked it smells so good, your kitchen will smell like Autumn!

Add the scooped out squash, white beans, honey, cinnamon, and salt into mixer and puree until combined.

Cut bacon into bits and cook over stove, add puree mixture to bacon. Then fold in walnuts.

Scoop white bean and squash mixture into squash bowls. Top with squash seed topping.

This recipe made two bowls, if you are looking to make enough to feed four you can always double the recipe. The end result is sweet and savory. Not to mention, you get fiber from the beans and lots of vitamin a from squash seeds. Try this recipe instead of the predictable sweet potato casserole this season.

* Replace the bacon for mushrooms and sausage to the recipe it reads more of a main dish instead of a side item.

Squash Seed Topping:

Set oven to 275 degrees. Rinse off squash seeds and add olive oil and salt. Lay flat on baking sheet and cook for 20 minutes.

 

Acorn Squash – The Main Ingredient


Share
Tagged courtney richardson, fall 2012, recipes, retail merchandisers

Collections and Cocktails

So Spring 2013 market is finally over at the Karen Kane showroom. No more back-to-back appointments, sample rack scavenging, or belated blog posts. All-in-all we believe the market show was a huge success!

Buyer’s from all over the country came in to see the Spring 2013 line and many raved about Karen’s congruence with trend.  Our colored lace bodies, which flowed from month-to-month received much applause, as did our multitude of spring dresses (including a new LBD package that every girl must have in her closet). Our dabble in peplum gained popularity as did our printed pants, various motorcycle jackets, and new wrinkle-resistant travel fabrication.

Some best sellers to be on the lookout for next Spring:

February’s Indigo Bay:

1. Small Stripe Motorcycle Jacket, $222

2. Rolled Sleeve Pocket Shirt, $98

3. Kaleidoscope Print 3/4 Sleeve Dress, $119

4. Tie Front Pocket Shirt, $98

5. Ikat Border Printed Pull On Pant, $99

Indigo Bay

 

 

 

 

 

 

 

 

 

 

 

March’s Coral Reef:

1. Whimsical Print Tie Shirt, $88

2. Mirror Print Exposed Zipper Dress, $128

3. Ombre Cowl Neck Top, $79

4. Snake Print Cascade Wrap Dress, $158

5. Coral Crochet Tank Dress, $119

Coral Reef

 

 

 

 

 

 

 

 

 

 

 

April’s Electric Tide:

1. Linen Motorcycle Jacket, $188

2. Aztec Burst Maxi Dress, $158

3. Exposed Zipper Lace Tank, $108

4. Reflection Print Sleeveless Dress, $128

5. Paisley Keyhole Scarf Top, $88

Electric Tide

 

 

 

 

 

 

 

 

 

 

 

 

We finished off market “week” (I use parenthesis because it really spans the course of three), with a cocktail party for one of Karen Kane’s nationwide accounts, Macy’s. The party, planned by our very own Assistant Account Executive, Sydney, was huge success! Our own retail merchandising Director, Shawn, came up with the fabulous idea; and her delightful husband, Michael, offered up his professional bartending skills for the event. He even developed two specialty cocktails, the Macy’s Margarita and the Cucumber Gimlet, for which we’ve provided recipes below:

Macy’s Margarita:

- 1 shot Patron Silver tequila

- 1 shot St. Germain

- 1/4 grapefruit, juice squeezed fresh

- Ice (fill to top of glass)

- Sour Mix

- Drop Agave syrup

- Salt (for rim)

Mix all drink ingredients in shaker w/ice. Pour over fresh ice in salted margarita glass. Garnish w/fresh slice of grapefruit.

Cucumber Gimlet:

- 2 shots Bombay Sapphire gin

- 1/4 cup muddled cucumber

- 1 lime, fresh squeezed

- 1/4 cup simple syrup (equal parts sugar and water)

- Ice (fill to top of glass)

Mix all drink ingredients in shaker w/ice. Pour over fresh ice in tall Collins glass. Garnish w/fresh slice of cucumber.

The hors devours spread at the cocktail party. Yum!

The Karen Kane New York Showroom

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Now that the fun has ended, it’s back to our regular weekly schedules here at Karen Kane. They are nothing short of exciting though, I must assure you. Don’t worry though, we are now back to our regular blog posting schedule of Monday – Friday.

Hope you stay tuned!

The Karen Kane team during market.


Share
Tagged ashly juskus, celie mayhall, courtney richardson, fashion, karen kane, market, new york, recipes, showroom, spring 2013, sydney holladay, tiffany bowe

Wp Plugin by capn3m0

WordPress SEO fine-tune by Meta SEO Pack from Poradnik Webmastera