Chronicle Books Blog

From the Desks of Jaqui & Alyce:

Has anyone else noticed that it’s always a case of feast or famine? In my non-knitting life, I work as an event planner with plenty of down time and then plenty of “I’m so busy I could die!” time. So, of course, when Chronicle recently asked us to write a blog entry in conjunction with our new release, it turned out to be at the busiest, craziest, most hectic time of the year for us. But what the heck, we’ll add it to our to-do list. (The list of things that should have been done yesterday!)

We are thrilled to celebrate the release of THE SOCK KNITTING KIT with a party at The Point Knitting Café in NYC. Just finished emailing an announcement yesterday and our evite goes out tonight. This is also the time of year when the demand for our handmade Mohawk hats gets high, so we are spending many evenings knitting, knitting, and yes, knitting. This week for me: four custom jobs, including a NY Rangers Mohawk hat (I wonder how many copy-cat fan requests that will lead to? Here’s to a great hockey season!!)

Like most knitters, I have quite a few partially completed projects floating around my house and it seems that they are all needing to be completed ASAP. A pair of socks for my sister’s birthday made of yummy cashmere and a cute pin-up palette of red with black hearts. It was inspired by our own sock kit, sort of a combo of the Pom-Pom Sock and the Pin-up Stocking. I kept the ankle length and added the contrast color heel & toe. Only one done, though!

Also making a very cool Mohawk hat for Joe Sumner of Fiction Plane. I’m a fan of the band, and he apparently is a fan of the Newcastle soccer team… so of course I couldn’t resist…

For myself I’ve been knitting up a chunky shawl/shrug. I’ve tried it in various yarns and finally found a beautiful Teal/Blue alpaca yarn I want to use.

The inspiration for that? I want to wear it to my 20th High School Reunion coming up in just two weeks!! And yes, of course I want people to ask if I knit it myself…

xoxo,
Jaqui

I’m happy to say that this season has been mad busy for us! Launching our baby hat line, knitting up two custom baby hats for Gwen Stefani, designing our line sheets and press kit while keeping up with orders, working full time and spending time with my husband, it seems every time I look at the clock it’s midnight! This week for me: update the website, knit up a Punk’s Not Dead Mohawk hat for Depeche Mode’s webmaster BRAT and send out The Sock Knitting Kit to various publications for review! I am trying to get around to making myself a pair of socks like the ones we made for Depeche Mode’s Martin Gore this past summer.

I also plan to knit myself the BOREALIS SWEATER from Twinkle’s Weekend Knits over the holidays. That gorgeous yarn has been sitting on my shelf for over 6 months and it is calling to me! Admittedly, this is my favorite time of year not only because I get to wear jackets (obsession #2) but also because I get to be a walking billboard for our knitwear! My #1 obsession is our Mohawk hat, of which I currently have four different designs/colors and I alternate them on a daily basis. People LOVE this hat and stop me constantly to inquire where I got it. Truly, there is nothing better than saying “My friend and I make them, here let me give you our card.”

For all of you New Yorkers, we’d love to see you at our sock party on 12/3! Please click here for more info.

xoxo,
Alyce

Pastries can be grandly architectural in their form—think napoleons, croquembouche, and Paris-Brest—but they can also be charmingly simple, even rustic, in shape and scale. Case in point: the galette – a flat, usually round—but sometimes square or rectangular—free-form pastry made from a simple dough that holds an equally simple filling. This cousin of pie is a feel-good dessert. It’s satisfying to construct and easy to serve. If you’re a beginning baker who needs a confidence-boosting recipe, a galette is for you. Prepare the dough and filling ahead and you’ll be even farther down the road to success.

Let’s start with the dough. It’s quickly assembled using your food processor. You’ll notice that the recipe has a couple of tablespoons of sour cream. Its acidity keeps the dough tender, but it also slows browning; sprinkle some sugar on the pastry to counteract this tendency.

Now the filling. At this time of year, pears are a natural choice. Select fruit that’s firm but ripe. Pears ripen from the inside out, so they should yield to gentle pressure near the stem when they’re ready. Since they’ll be baked, you can use pears that are firmer than you would want to eat. In other seasons, try peaches, nectarines, or even pineapple.

Of course pears are not without their complications. As they bake, they ooze delicious juice which could, without some planning, make the pastry bottom rather soggy. Thanks to a suggestion by Evie Lieb, baker extraordinaire and dear friend, this can be prevented – by spreading a layer of almond filling—spiced with cinnamon and nutmeg—onto the dough before adding the sliced fruit, which is also flavored with cinnamon and nutmeg. Finally, minced dried apricots and crystallized ginger are scattered over the top to lend equal parts tartness and subtle heat. After it’s baked, I’ve found that the galette doesn’t even get soggy the next day (make-ahead fans, rejoice), should it last that long.

If the words “easy” and “delicious” aren’t flashing in your mind by now, I’m not sure how else I can convince you. Did I mention you don’t need a special pan? And that you don’t even need a rolling pin? To be honest, I’ve used a wine bottle to roll out the dough in a pinch. Served with a scoop of vanilla ice cream, this galette will be a popular comfort dessert that you will make again and again.

Pear-Almond Galette

Dough
1 1/4 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
7 tablespoons (3 1/2 ounces) unsalted cold butter
2 level tablespoons sour cream
4 to 5 tablespoons ice-cold water

Spicy-Almond Layer
1 cup (3 ounces) sliced almonds, blanched or natural
1/4 cup packed light brown sugar
2 tablespoons (1 ounce) unsalted butter
1 large egg
1/2 teaspoon finely grated orange zest
2 tablespoons flour
1/2 teaspoon ground cinnamon mixed with
1/8 teaspoon ground nutmeg
2 tablespoons finely chopped (about 2 large) moist dried apricots
2 tablespoons finely chopped crystallized ginger

Fruit
2 (each about 7 ounces) firm yet ripe Bartlett pears,
peeled, cored and cut crosswise into 1/4 inch slices
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons plus 2 teaspoons granulated sugar

Dough: In a food processor, combine the flour, sugar and salt and pulse 3 or 4 times to blend them. Cut butter into 1/4 inch slices. Scatter the pieces over surface of the flour mixture and pulse with 1-second bursts until the mixture includes a variety of chunks the size of small lima beans, peas, and lentils (about 20 bursts). In a small bowl, whisk together the sour cream and 4 tablespoons of the water. Sprinkle one tablespoon at a time over the mixture, each time pulsing once or twice until small separate curds form and the dough feels evenly moist and holds together when pinched between fingers. If needed, sprinkle the last tablespoon of water over any dry areas of the crumbly mixture. To bring the crumbly dough together, scoop the moistened particles together using the side of the bowl to shape it into a cohesive 4-inch disk.

Wrap in plastic and refrigerate at least 2 hours before rolling. (No need to clean the bowl if making the spice-almond layer next.)

Spice-Almond Layer: Combine all ingredients except the cinnamon, nutmeg, apricots and ginger in the processor and process until smooth.

If using right away or within 2 hours, cover and set at cool room temperature. To prepare ahead, refrigerate for up to 5 days.

To assemble: Center rack in the oven and preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Flour the work surface and roll the dough into a 14- inch circle 1/8 inch thick. Transfer the dough to the prepared baking sheet.

Spread with the spicy almond mixture, leaving a 2 1/2 inch border. Sprinkle the cinnamon-nutmeg evenly over the spicy almond layer. Scatter the dried apricot and crystallized ginger pieces on top. Very gently toss the fruit with the flour and cinnamon and nutmeg.

Arrange the pear pieces on top of the spicy-nut layer, overlapping the fruit slightly. Sprinkle any remaining dry mixture in the bowl and 2 tablespoons of the sugar evenly over the fruit. Fold the border up and over the fruit, leaving a 1/4 inch space just inside the folded area, free of filling to help avoid juices leaking out as the galette bakes. The border will form a kind of pleated ruffle around the fruit filling as you fold. Lightly brush the pastry’s border with water; sprinkle with the remaining 2 teaspoons of sugar. Bake until golden and crisp, about 45 to 50 minutes. Slip a wide spatula (or small rimless baking sheet under the galette, and carefully transfer to a wire rack to cool. Serve warm or at room temperature.

Yield: one galette, about 8 servings

It’s 11:00 at night and I suddenly remember that I’m supposed to bring in a pound of cooked pasta for my daughter Maxine’s 1st grade class pre-Thanksgiving party. They are going to make pasta salad and several parents are to bring in each element (red bell peppers, onions, chicken, tomato, black olives, salad dressing, etc.). I look in my kitchen cabinet in desperation and quickly discover that the box of linguine I have is not going to cut it as tri-color rotini.

I pass a mostly sleepless night, trying to figure out a way to get cooked tri-color rotini pasta to the class by 11:00am. And it’s my turn to carpool the kids to school. How on earth can I get the kids to school—pick up a box of pasta at the grocery store—drive home—cook it—and drive back to the school before 11:00am? (and I forgot to mention, I’m running out of gas, so I’d need to fill up somewhere along the way).

By 7:00am, I’ve devised a tenuous plan. I drive the kids to school, pick up some pasta at the market near my office, and head to work. I’m going to use the office microwave to cook the pasta. I’m not much of a microwave user. Sure, I’ve reheated in a microwave, but I never cook “real” food with one. Will the water get hot enough? Will the plastic container melt? How long should I cook it? I don’t have a clue.

At 9:20, I frantically press buttons to start the oven. The bowl of water is so big that after 10 minutes the water is still not boiling. Impatient co-workers are giving me meaningful looks as they wait with their bowls of uncooked oatmeal. I throw the pasta in anyway, set it for 10 more minutes, and head to a meeting. 40 minutes later, I run to check the pasta, which has now been sitting in the oven for longer than I want to think about. Eureka! The pasta is cooked perfectly (well, good enough for 1st grader tastes anyway).

I get back to the school just as the 11:00am bell rings. Crisis averted! Teacher happy. Children happy.

And speaking of holidays, check out our Friends & Family Sale (35% off and free shipping) now through December 5th. More info here.

Amy Treadwell
Editor

I know there are those of you out there that are crazy MAD magazine fans. You know who you are…

Well, we recently released the The MAD Magazine Poster Book. It has been selling like hot cakes! We’re out of stock on the poster book right now but will have more in stock in early December.

In the meantime, we want to know how mad you are for MAD.

Respond (detailing your MAD obsession, the boxes of issues still under your bed, about blacking out your tooth for a year as a kid, etc.) to this blog post for a chance to win Spy vs. Spy Book Ends (valued at $295.00)!!*

And, as an additional perk, the first 200 folks who order the The MAD Magazine Poster Book from us will get Issue #166 as a gift with purchase. In April 1974, MAD published its infamous “Finger” cover. Rejected by many newsstand dealers across the country, the issue saw limited distribution. Resulting in horrible sales, and one very depressed publisher. And with returns of this now rare and collectible issue pouring in, MAD’s publisher William M. Gaines sent several boxes of the issue to the MAD vault where they remained, undistributed and forgotten, until last year when the vault was emptied. Now is your chance, people, to get your hands on your very own copy of this legendary issue. (It will be sent to you with a Certificate of Authenticity to boot). Order today!

Madly yours,
Hannah Cox
Entertainment Marketing Manager

*We’ll pick the maddest of you on December 12th and notify the winner of the Spy vs. Spy Book Ends!

As we head into this holiday weekend of giving thanks, I have inevitably been thinking about all the things that I am thankful for. Some of them are obvious, the love and support of my family and friends, a job that I adore, a new president, to name a few. But, if I start thinking about the small little details and extras that make my day-to-day life special, one of the things that I am truly grateful for are the handmade notes (or, heck, just any handwritten note) that I receive from friends. It’s that ray of sunshine that can brighten the gloomiest of days.

Whether it’s birthday wishes, a thank you, or just simply a note to say hello…knowing that you have friends that care about you enough to take a moment to sit down and send something so personal to you is truly something to be thankful for.

Kristen Hewitt
Senior Designer