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A Lifestyle Celebration - 16 Years

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VIE magazine, VIE Crossword Puzzle, Crossword Puzzle, Myles Mellor

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Crossword – December 2020

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The Vastness of the Cosmos⁠ Artist Chris Rivers

Everything Challah Bagels⁠ By Bebe Black Carmini

Everything Challah Bagels⁠
By Bebe Black Carminito | Makes 12 bagels⁠
⁠
In this fun spin on a classic bagel, challah dough is twisted into a bagel shape and topped with Everything Bagel Seasoning just before baking. Serve the bagels fresh and hot out of the oven or split and toasted with butter, hummus, cream cheese, or fresh chevre. These challah bagels have a lighter and fluffier texture than a classic chewy, dense bagel.⁠
⁠
Ingredients⁠
1 package (2 1/4 teaspoons) active dry yeast⁠
1 Tbsp sugar⁠
1 cup warm (110F) water⁠
2 large eggs, at room temperature, lightly whisked⁠
1/3 cup olive oil⁠
1/4 cup honey⁠
1 tsp kosher salt⁠
4 1/2 cups all-purpose flour⁠
1 large egg beaten with 1 teaspoon water, for egg wash⁠
1/4 cup (30 g) Everything Bagel Seasoning⁠
⁠
This may not have everything in it, but it has seeds, herbs, spices, and salt.⁠
Feel free to add your favorites or omit one or more of these ingredients.⁠
⁠
Excerpted from The Curated Board: Inspired Platters and Spreads for Any Occasion © 2024 by Bebe Black Carminito. Photography © 2024 by Marie Reginato. Published in 2024 by Cameron + Company, an imprint of ABRAMS. All rights reserved.⁠
⁠
To view the full recipe, Viemagazine.com/article/the-holiday-table/

Christmas may be past, but we're still celebrating

Christmas may be past, but we're still celebrating the holidays!⁠
Find this and more festive cocktail recipes in VIE: www.viemagazine.com/article/festive-drinks-for-the-holidays⁠
⁠
Ponche Navideño⁠
By Vidanta Nuevo Vallarta – Nuevo Vallarta, Mexico⁠
Yields 16 servings⁠
Rocks glass⁠
⁠
This holiday season, Vidanta Nuevo Vallarta invites you to savor the spirit of Mexico with a festive cup of Ponche Navideño, or Christmas punch—a warm, fragrant drink steeped in tradition. Wherever you are, bring a dose of Vidanta’s holiday magic into your home with your own batch of Ponche Navideño—because sometimes, joy is worth a pilgrimage. Designed to serve 16 guests, it’s a must-make centerpiece for any holiday gathering.⁠
⁠
Ingredients⁠
1 gallon water⁠
2 whole cinnamon sticks⁠
8 whole cloves⁠
5 tamarind pods, husks removed and seeded⁠
8 ounces whole tejocotes (crab apples)⁠
4 guavas, peeled and diced⁠
2 red apples, peeled, cored, and diced⁠
2 pears, peeled, cored, and diced⁠
2 (4-inch) sugar cane sticks, peeled and diced⁠
1 cup pitted prunes⁠
1/2 cup raisins⁠
1 1/2 medium oranges, sliced⁠
1 cup packed dark brown sugar⁠
Brandy, rum, or tequila (1–2 ounces per cup of punch)⁠
⁠
Directions⁠
Lightly toast the cinnamon sticks in a dry pan and reserve. Heat the water, cinnamon sticks, cloves, tamarind pods, and tejocotes in a large pot. Bring mixture to a boil over high heat. Reduce heat and simmer gently until the tejocotes are soft. Remove the tejocotes from the pot and cool. Once cool, peel the tejocotes, trim the ends, halve them, and remove any seeds. Return the apple halves to the pot. Add the guavas, apples, pear, sugarcane, prunes, raisins, oranges, and sugar. Simmer the mixture for at least 30 minutes, stirring occasionally. Remove and discard the cinnamon sticks. To serve, ladle the punch into mugs with the simmered fruit. Add liquor of choice to each cup and stir.⁠

Situated in the heart of Miami’s Wynwood Art Dis

Situated in the heart of Miami’s Wynwood Art District and celebrating its first anniversary, the Lina Cerrone Gallery is holding a free exhibit showcasing a stunning series of work by both local and international artists, including Odyssée by Bastien Soleil and Masquerade by Lee Gihun. In honor of Miami Art Week, all exhibitions will be displayed and open to the public at Lina Cerrone Gallery through December 31. This is a winter exhibition series you will not want to miss, featuring False Idols by Sven and Oh What Beautiful Flowers by Patrick Penkwitt.⁠
⁠
Chef Jean Marc McLuc by Miami-based artist Patrick Penkwitt (@ppenkwitt_art)⁠
⁠
Read more: viemagazine.com/article/lina-cerrone-gallery-miami⁠
⁠
Visit LinaCerroneGallery.com and follow @linacerronegallery to see and learn more.

We wish you a Merry Christmas from the VIE team! 🎄✨ May your holidays be full of love, laughter, and joy.⁠
⁠
xoxo, VIE

Spinach and Sun-Dried Tomato Crustless Quiche⁠
⁠
By Sonja & Alex Overhiser, founders of A Couple Cooks⁠ | Serves 6–8⁠
⁠
This crustless quiche is quite the heavy lifter; it works just as well at big family brunches as for make-ahead weekday breakfasts. The savory egg custard is baked without the traditional pastry shell, making it much simpler to whip up. Cottage cheese adds a boost of protein, and the custard is packed with nutrient-dense spinach.⁠
⁠
Ingredients⁠
⁠10 oz [280 g] frozen spinach, thawed⁠
⁠6 eggs⁠
⁠1 cup cottage cheese⁠
⁠1/4 cup grated Parmesan cheese⁠
⁠6 tablespoons roughly chopped sun-dried tomatoes, packed in oil⁠
⁠1/2 tsp Italian seasoning or dried oregano⁠
⁠1/4 tsp garlic powder⁠
⁠1/2 tsp kosher salt⁠
⁠Freshly ground black pepper⁠
⁠3 tablespoons feta cheese crumbles⁠
⁠
Directions⁠
⁠
1. Preheat the oven to 375°F. Grease a 9-inch round pie dish.⁠
2. Use your hands to squeeze out as much excess liquid as you can from the thawed spinach, then break it into small pieces.⁠
3. In a large bowl, whisk the eggs. Stir in the spinach, cottage cheese, Parmesan cheese, 4 tablespoons of the sun-dried tomatoes, Italian seasoning, garlic powder, kosher salt, and a few grinds of black pepper.⁠
4. Pour the egg mixture into the prepared dish. Sprinkle the top with the remaining sun-dried tomatoes and the feta cheese crumbles.⁠
5. Bake the quiche until set in the center and golden around the edges, 28 to 30 minutes. Let rest for at least 15 minutes before cutting into pieces and serving.⁠
⁠
Tips⁠
Leftover quiche keeps well, and you can eat leftovers cold, at room temperature, or warm. Try it on a sandwich; it’s especially good on bread with Dijon dill spread.⁠
⁠
If possible, look for bagged frozen spinach rather than boxed. It thaws easily in a colander under warm water.⁠
⁠
Storage⁠
Leftovers will keep, refrigerated, for up to 5 days.⁠
⁠
See more festive recipes in VIE: www.viemagazine.com/article/the-holiday-table⁠
⁠
Excerpted from A Couple Cooks: 100 Recipes to Cook Together by Sonja and Alex Overhiser © 2024. Published by Chronicle Books. Photography © Shelly Westerhausen Worcel.

Resurrecting the Miracle holiday pop-up bar experi

Resurrecting the Miracle holiday pop-up bar experience in Seaside, Florida, Miracle is partnering with The Daytrader Tiki Bar & Restaurant to bring a cheer-filled pop-up experience to 30-A! From November 20 to December 30, The Daytrader will be fully decked out with festive decor, special events, tasty treats, and “Christmas cocktails that are sure to get even the grouchiest Grinch into the holiday spirit.”⁠
⁠
To learn more about Miracle, visit MiraclePopUp.com and follow @miraclepopup on Instagram. Interested in visiting The Daytrader? Visit DaytraderTiki.com and follow @daytradertiki.⁠
⁠
Photo courtesy of The Daytrader

Infusing a retro and modern twist on the Californi

Infusing a retro and modern twist on the California oasis known as Palm Springs, Assouline’s new Palm Springs coffee-table book boasts vibrancy, character, an insider’s look into the place Frank Sinatra called home for over fifty years, and much more. “Palm Springs is a time-bending destination that is, to put it simply, fun,” says the publisher of this installment in its renowned Classics Collection of destination books. “This desert oasis is brought to life through its colorful inhabitants and bold style.”⁠
⁠
Palm Springs by Sheila Hamilton is available for purchase from most major booksellers. To see more from Assouline, visit Assouline.com and follow @assouline on Instagram.⁠
⁠
Society photographer Slim Aarons snapped this photo of former fashion model Helen Dzo Dzo Kaptur (in white lace), Nelda Linsk (in yellow), wife of art dealer Joseph Linsk, and other guests mingling at the Kaufmann Desert House in January 1970. Photo © Slim Aarons/Getty Images. Published by Assouline, 2024.

Ornamentini⁠ By Trump International Hotel & Towe

Ornamentini⁠
By Trump International Hotel & Tower Chicago – Chicago, IL⁠
Yields 1 cocktail⁠
Martini glass⁠
⁠
Enjoy the spirit of the season with a vibrant blend of spiced pear liqueur, cherry juice, lemon juice, and Angostura bitters, topped with a rosemary sprig. This festive cocktail from Trump International Hotel & Tower Chicago comes in an ornament-shaped glass nestled inside a martini glass. Pour the cocktail from the ornament into the martini glass, adding an interactive, celebratory twist to your holiday experience.⁠
⁠
Ingredients⁠
3 oz spiced pear liqueur⁠
3/4 oz cherry juice⁠
1/2 oz⁠
lemon juice⁠
4 dashes Angostura bitters⁠
Sugar, for garnish⁠
Rosemary sprigs and cinnamon stick, for garnish⁠
⁠
Directions⁠
Place a white sugar rim on the martini glass. Combine all liquid ingredients and bitters in a shaker. Shake for 10 seconds. Using a funnel, pour into clear glass ornament. Set the ornament in the martini glass. Garnish with the cinnamon stick and rosemary sprig. Happy holidays!⁠
⁠
More festive cocktail recipes in VIE at the #linkinbio!

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