Hi Gang!! Wow, that was one long pause on this newsletter. Thank you so much for opening this issue. It’s been a very full year and a half and I’m thrilled to return to this platform and reignite my conversations with you. Like the headline reads, I moved across the country.

Let’s call it a very big midlife moment, but far from a crisis. It just may be the cure to what ailed me.

I moved to Los Angeles in 1998. Here’s some weird math: that was exactly half my life ago. Very unintentionally, I spent the exact amount of time in San Francisco and in Los Angeles as my primary residences. Wild. Los Angeles was a very different city in 1998. It felt expansive and free, and it was a place where I could get lost, experience a different climate, new people, new streets, and a new chapter of my life in my late 20s. In the last few years, I’ve been yearning to explore something different, and so was my family. What does it mean to start over at the age of 55? What does it mean to learn a different way of life with our daughter starting high school in a small, Berkshires town? It was very clear that it was either now or in 4 years, when she finished high school, which would put me close to 60.

As I write this, it still feels unfamiliar and weird. New, scary, exciting and maybe a little crazy. Really, the question is: when do we make these changes in our lives? Why wait?

After years of going back and forth to the Berkshires during summers, I realized my nervous system recalibrated after a couple weeks in this slower environment, surrounded by nature. I slept well. I wrote more. I cooked more. I walked more. In May, this charming antique home, built in 1799, showed itself, and it was one of those moments where you just know a change is happening. This house felt absolutely correct from the first viewing. The aged wallpaper, the wide plank floors, all positioned in the sweetest little village with a slower life, no traffic, and open air.

Moving is very hard, though. I felt a big knot in my throat and stomach every moment of our last month at our beautiful little home in Laurel Canyon where we raised our children and established the most loving community of friends who are so much more. Every day of packing was filled with tears, molting the identity that formed over the last 14 years in the Canyon. The discomfort was cellular, moving is said to be the third most stressful experience in our lives. Agreed!

There’s a word that perfectly encapsulates the sense that wraps around my being during this time: Unmoored. Feeling untethered, disoriented, or emotionally adrift, much like a boat that has broken loose from its anchor.

What does it feel like to get lost, to try something completely new? How do we establish a sense of home in a totally new space? I’m not there yet. It’s the in-between time.

I’m not there, and I’m not really here yet. And really trying to go easy on myself in the eye of the storm, giving myself grace as they say. And also…What a gift. At 55 years old to have the opportunity to experience that fabulous humility that only comes with the unknown.

“Bicoastal” Business is Booming.

Let’s call it Business Nesting.

So how will all of this play out as a business owner? I don’t think this would have worked 10 years ago, but now communications, apps, and backend strategy are so different. Valerie Confections is in its 22nd year, and after speaking with several other business owners about how they manage their companies while living hundreds to thousands of miles away from their physical company, I realized we could give it a shot. Modernity leads to flexibility.

We were able to set up a pied-à-terre just yards from our main facility, lending to focused work time with zero commute when we’re in Los Angeles. This is a brand-new arrangement, but so far Stan and I are each spending 10 days per month in Los Angeles and managing things remotely when we are not on site. It’s not been simple, but I feel like a good rhythm will unfold sooner rather than later.

About The House

Furnishing and decorating an antique home twice the size of the home we inhabited for 14 years is exciting but also daunting. I’m naturally impatient and trying to curb my tendencies to get everything done right now. This is a process. And, like everything in this chapter, it just feels new and a little intimidating, so I’m moving forward judiciously as pieces are acquired and colors are contemplated. Buying slowly and wisely. Allowing the space to evolve over time and discovering the small improvements that supply comfort while not making any wide-sweeping decisions straight away. Cabinet curtains and simple brass rods are an absolute obsession right now, those wonderful masks of messes feel synonymous with my whole approach to decorating in this first season. Let’s make it appealing but deal with the big stuff later.

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We were lucky. We ARE lucky. Our home and business survived the fires, but the burn scars on our community are everlasting. 2025 has displayed itself as a rabid, fanged beast and it really needs restraint!

Sending out a brief newsletter on this traditional day of LOVE as my way of sending you all a massive hug, and hopes for safety and joy on the horizon.

XO Valerie

There’s a tribal energy that rises during times of community distress. We see it after an earthquake or death…and certainly after fires. Whether intuitively, energetically, or through some other compulsion, individuals, companies, and whole communities have gathered here in LA over the last five weeks for the sole purpose of giving. Networks have formed that didn’t previously exist. A myriad of interconnected wheels moving this massive machine of support…

“Can you haul loaned heaters to our fundraising dinner?”
“Sure, can you do cakes for an event on Monday?”
“Of course!”

When everyone works in unity with the same goals, the results can be pretty amazing.

As relief efforts were gaining momentum, I noticed that many of the victims of the Eaton & Palisades fires received tons of food and clothes when what they really needed (and need!) was cash. So I set up a fundraiser called Family Meal. For those of you outside the food industry, Family Meal is a staple of restaurant life, a pre-shift meal which can be ad hoc or well-planned. But it’s always a way of taking care of our own. My goal was to sell tickets to the dinner and raise $10,000 to be distributed to 10 recipients, who would receive $1000 each, a goal I’m happy to say that we met! In just a few days we had donations from Roe Caviar, Nomadica Wine, Brightland Olive Oil, Santa Monica Seafood, Burlap and Barrel, IHC, Pellegrino, Bespoke Bar, Year & Day, Hedley & Bennett, Flour & Water Food, and the most superstar cast of volunteers for the actual event. The collective contributions themselves, augmented by some great produce from our local farmers, shaped the menu, which ended up being mostly new recipes, some of which are shared below.

If left to my own devices, this dinner would not have happened. A true village showed up and that synergy of giving was absolutely euphoric. Many thanks to all our contributors! And if you’re interested in giving, please do! It can be hard to know how to help, but donating to The Aveson Community Relief Fund is a great place to start, or look through the many GoFundMe’s saved in my Instagram Highlights.

Make three dishes from our Family Meal Fundraiser! All seasonal with a big lean into comfort. And please remember to shop at your local Farmers’ Market, especially if you’re in Southern California - they need our support, more than ever. Bon Appetit!

Potato & Leek Soup

6-8 Servings

INGREDIENTS:
3 pints cleaned and prepped leeks (white only)
8 ounces salted butter
1 sprig of thyme
1 teaspoon Kosher salt
4 ounces white wine
1 quart peeled and cubed Yukon Gold Potatoes
3 pints vegetable broth
8 ounces heavy cream
Crème Fraiche or sour cream, dried or fresh herbs, and a sprinkle of chunky salt to finish

Melt butter in a pot over medium-low heat

Add leeks and cook until softened

Add thyme and Kosher salt and give it a spin.

Add wine and continue cooking until about halfway reduced

Add potatoes and broth then cook until the potatoes are easily pierced by a fork

Process in a high-power blender!

Finish with Crème Fraiche, herbs, and flaky salt.

Chicory & Citrus Salad

Serves 4

INGREDIENTS:
2 heads chicory
3 Tablespoons Olive Oil
2 Tablespoons Brightland Champagne Vinegar (it’s the best)
2 caracara oranges, peeled and sliced
2 Blood oranges, peeled and sliced
2 Mandarinquats or small mandarins, thinly sliced
Burlap & Barrel Silk Chili and Salina Crystal Salt

Wash and thoroughly dry the chicory leaves

Whisk together olive oil and Champagne vinegar

Toss chicory leaves in the vinaigrette

Build the dressed leaves on a large platter, intermingling with slices of citrus.

Finish by generous sprinkling with chili flakes and salt

Flourless Chocolate Cake

Serves 9

INGREDIENTS:
13.5 ounces 61% Chocolate
13.5 ounces salted butter + Extra for the pan
2 teaspoons vanilla extract
15.75 ounces sugar
10 Large eggs, room temperature

Whipped Cream Topping:
20 ounces heavy cream
2 Tablespoons sugar

Heat Oven to 350 F

In a heatproof bowl set over a pot of simmering water, or in a microwave, melt the chocolate and butter.

Pull the bowl off the heat when there are still a few small chunks of butter and chocolate. Stir until completely melted and cool to room temperature.

In order, stir in the Sugar (1), Eggs (2), and Vanilla (3).

Generously butter a 9” square baking pan and pour the batter into it. Then place that vessel into a water bath. (water should be quarter-way up the baking vessel or sitting in 2 inches of water.)

Bake for 90 minutes. Let the cake cool for a bit— it’s delicious, both warm and room temperature.

Scoop onto a plate and serve with a large dollop of gently sweetened cream.

The fires are finally out, friends are settling into temporary homes and waking up every day to new, fractured realities. Restaurants are struggling, the air is kinda toxic and nationally we see a tidal wave of rights stripped from women, the LQTBQIA community and the heartbeat of America: immigrants. Nothing feels easy or comfortable in 2025, so we have to carve out comfort where we can. In all this tumult, we need to remember to love ourselves.

After three weeks of constant fundraising while running my little company, I saw myself burning out. Pangs of guilt would creep in as I returned to my standard workout schedule, or had moments of socialization, but the phrase that I keep returning to is “Put your own oxygen mask on first.” We can’t caretake for community if we are cracking just under the surface. I’m no doctor or self help guru, but what I’m seeing is a three step system to maintain support.

1. Self Care.

2. Community Engagement

3. Action

   ---

My boyfriend Harry Styles really set the tone with his 2020 anthem Treat People with Kindness. Perhaps it’s the one positive outcome to the tragedies. People are more earnestly generous than ever before, dropping off food, packing toiletries, offering empty rooms. How do we keep THIS energy going as community members start to settle into new “homes” and slowly heal. Can we consider a larger circle of people with more consistency? Instead of waiting for people to ask for assistance when we see them struggling, my Valentine’s wish is that we persist with human consideration and universal wellness every damn day.

See you next month, Gang! LOVE YOU!!

Why a Gift Guide? Because I’ve always had a little fantasy of working at a magazine. I’m of the generation that was defined by periodicals - Vogue, House & Garden, TAXI (that’s a niche mid-80’s reference, Gang). In any case, at a certain point a person needs to realize that fulfilling these fantasies perhaps requires an alternate forum…like here on Hi Gang. A huge motivation for launching my newsletter was to share ideas, recipes, TIL (things I love) that have nothing to do with my company, Valerie Confections. So this year I took on the indulgent activity of curating and styling a Gift Guide. AND LOVED IT! Because I’m a full over-achieving freak, you have not one, but three Gift Guides rolling out over the next month.

First up? A tableau of slightly incongruous items that are Black and Gold, and look really good together.

Holidays are the GILDED SEASON in my book. It’s the time for sparkle and a level of flash that feel festive and fancy. Black and Gold is a combination I adore year-round but really push to the forefront in November and December. When I open a tube of Relevant Concealer it evokes a sensation of celebration, as does May Lindstrom’s golden wand. And we all need that extra-special vibe right now.

Also, she’s free. At some point earlier this year I installed a paywall on Hi Gang!, moving most of the recipes behind the wall and I’m of two minds about this activation. So, out of allegiance to the Gang, there is no paywall through the end of the year. All lists, recipes et al., are just here for you to enjoy. However (!) I’ll take no offense if you chose to initiate a paid subscription.

Appreciate you, Gang!

XO,

Valerie

Natalie Martin - Dress Food52 - Measuring cups Commune - Key STAUB

May Lindstrom - Skincare Year & Day - Gold Server Aura California - Knife

STAUB Sarah Hendler - Jewelry Relevant Skin

Year & Day - Servers Year & Day - Flatware Roe - Sturgeon Caviar

Thanksgiving! The clock is ticking on my favorite holiday and it is GO time.

Is your Menu Locked In?

Here’s What I’m serving:

BITES
Nuts & Olives
Roasted Dates with Mascarpone and Honey

MAIN EVENT
Simple Roast Turkey
Savory Mushroom Bread Pudding
Roasted Japanese Sweet Potatoes
Fall Salad
Roasted Brussels with pickled Fresno chiles
Aligot

DESSERT
Pumpkin Pie
Salted Maple Chess Pie
Apple and Salted Caramel Pie

At this point you may want to double check your vessels, have everything you need? I went for a full Year & Day table this year. Shop my tablescape!

Double check your Guest list, everyone confirmed?

Have you ordered your turkey? Stores run out, or maybe the size you want won’t be available. Don’t risk it!

Order Wines and pick them up! Here’s what I’m serving this year

Keep Reading for Decor and MORE RECIPES!

The waste during the holiday season always freaks me out. I look at the mountain of refuse after each celebration and feel terrible that these joyous occasions create negative effects on our world. This year I think I finally cracked the code on sustainable(ish) table decor. I took a stroll around the farmer’s market and strategically chose “ingredients” with staying power - not a single-use item in the bunch! Stay away from cut flowers and look to sturdy vegetables or underripe fruits that can start their journey as decor and finish on the table as a cooked dish a couple weeks later. The only “florals” were hearty eucalyptus branches, which I’ve discovered hold for a good three weeks in water, and are also LOVELY in the shower or bath as a calming and clarifying aroma in their final service.

A list of elements:

UNDERRIPE FRUITS
Persimmons, Pears, Quince, Apples, and anything with a leaf or branch are all fantastic on a table

SQUASH (also a fruit!)
Try for a variety of gourds in different colors and sizes, which you can roast for purees and salads in the coming weeks. And pies, obvi.

EUCALYPTUS
A combination of Silver Dollar, Baby Blue, and Seeded varieties are beauties in a tablescape and easy to reuse in small bud vases or arrangements for weeks.

Now is the best time for Thanksgiving Prep, a category unto itself. The key to sanity on this food fest is stocking choice items in advance of the holiday. Below you’ll find a list of recipes or tasks I complete more than a week before the event.

PIE DOUGH
Not ordering a pie from Valerie Confections? Weird. Okay…then…make the pie crust now, and roll it out. Store full rounds flat on a sheet pan in the freezer or pre-crimp your shells and freeze, for blind baking in a couple weeks.

CRANBERRY SAUCE
This is essentially a bright jam, making this a week or two in advance allows you to cross one more thing off the list!

I updated my recipe this year, including vanilla paste…really loving the rich underbelly of confectionery flavor it brings. This is a big batch intended for a group, you can multiply or divide the recipe according to your needs.

Cranberry Sauce

INGREDIENTS:
2 pounds organic cranberries
2 cups orange juice
1 cup sugar
1 Tablespoon vanilla paste

Stir together and cook in a saucepan over medium heat. When most of the cranberries have popped open, remove from heat. Allow to cool to room temperature, then refrigerate until ready to serve.

SAVORY BREAD PUDDING
Every year I make this dish, and included the recipe in last year’s Thanksgiving edition. BUT, if you want to get ahead, take the recipe to the step where you get all the prepped ingredients into the large, buttered casserole dish, stop there! Wrap it and freeze. You’ll pull it out of the freezer the day before Thanksgiving.

The next issue is Part 2 of my Gift Guide, more recipes, and loads of entertaining tips. Great to be back, Gang! See you soon ❤️

Our children are also deep into the bandwagon with enthusiastic shouts of STODGY whist watching GBB (that’s The Great British Bake Off, obvi). But it was during the pandemic that I really became enraptured with British cuisine, fawning over photos of Welsh rarebit, pork pies, and every Brit culinary morsel that Instagram provided me. So we had years to plan and obsess over a trip that happened over spring break.

We packed a lot into nine days, and I wish we had done more!! It was a defining trip for our little family, and reflecting on it here brings me right back. Please message me if you have any questions about our agenda.

XO,
Valerie

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This year Earth Day has more meaning to me. If I were to do an animation of myself on the holiday in years past, it would look like a black-and-white version of me gazing hard at the ground while technicolor crowds adorned with flowers and plants danced around me in technicolor. I used to feel bad, guilty, and tuned out. But today I’m smiling humbly and holding a little seedling that is growing slowly but surely.

In January, I committed to making one small change every month in my life and business, with sustainability at the top of the list. So far these incremental steps have worked seamlessly into my life. Let’s recap, shall we?

January: No more plastic, ziplock bags.

February: Give plants instead of cut flowers for Valentine’s Day.

March: Say no to wipes! Makeup removal, disinfecting wipes…no more.

April: BUY BULK!

Inspired by recent trips to RE: here in Los Angeles, this idea of exclusively getting ingredients from bulk grocery stores without packaging is pretty miraculous. These stores are popping up all over; a similar concept in NYC is Precycle. You roll in with your own jars and containers, or fill them onsite after purchasing reusable containers from the store. The mix of supplies and ingredients is a revelation. RE: stocks everything from laundry detergent to teas, snacks, and inspiring spices.

In San Francisco, co-op Rainbow Grocery has been doing the bulk food thing for decades. And of course Whole Foods has bulk bins nationally.

But even beyond bulk buying, Gang, let’s dive in even further and talk about everything from fashion to recipes to composting.

Oh and are you a paid subscriber?? This month you’ll get a bonus issue of Hi Gang with my detailed London guide and recipes inspired by my recent travels. Become a paid subscriber and get in on the good stuff.

XO,
Valerie

Fast fashion. It hurts.

Oh, yes, girl…I’m guilty here too. You know I bought those $5 dresses at H&M when my daughter was little and growing rapidly. But now the focus is on longevity and reuse. And I’m far from alone. Have you noticed all the celebrities wearing Vintage pieces a la QUEEN Beyonce in 1992 Versace?

Vintage is chic AND reused, or is that upcycled? Teenagers are begging to shop at Goodwill in Los Angeles, and fashion brands are even encouraging patrons to resell their worn items for resale. These are inspiring steps away from overconsumption and waste.

A few brands have activated reuse into their business models, and I’m loving the results. Frank & Eileen, one of my favorite labels for wardrobe essentials, has launched a ReLoved resale program to reduce waste. And at denim specialist Madewell, you can bring in an old pair of jeans from any brand and get $20 off a new pair. The company makes sure the pants are recycled and don’t end up in landfills.

As a longtime veteran of the food industry, I am guilty, GUILTY of phenomenal food waste. I test recipes kind of constantly (?), participate in quality control every day, and dine out pretty regularly. Historically my primary goal was tasting, but now I’m retraining myself to taste without waste. The number of times I’ve broken one bite off a cookie and thrown the rest away is embarrassing!! A perpetual palate overage.

Eater LA recently ran an interesting piece on taking those leftovers home in containers that you bring to the restaurant yourself in an effort to reduce waste. And why not? Slip a few in a tote and go to town.

Here are some of my favorite food containers:

Stasher
The Container Store
W&P
Caraway

Are you excited? Wanting more outlets for your green life? I’ve gotta ask: What’s your composting situation look like? Mine was non- existent until 2023…I know, a little shameful but forward movement is clearly happening! It’s all about habits, right?

Previously, I was in the habit of just tossing outer lettuce leaves, the butts of onions, kale stems, and such right into the GARBAGE. Now, I take two routes: When I start cooking at home, I place two bowls in front of my cutting board. One becomes the receptacle for the green bin and the other goes into a highly eccentric bag of bits I keep in the freezer for broth and stock production. Things like the ends of carrots, celery tips, greens of leeks, and wilting herbs all go in that bag for future use while molding ends of fruits, egg shells, etc. go directly into the green bin.

But really, this feels stage one and I’m looking into more advanced composting systems that break down components into soil nutrients. And that feels really exciting.

Want to up your composting game? In Los Angeles, you can now get a free green composting bin, but there are plenty of bins available on Amazon.

Lomi: This ingenious countertop gadget heats and grinds your food waste so you can use it directly in your lawn, garden, and plants.

The Mill: While pricey, this food recycling bin is brilliant. It shrinks food by 80% and turns your scraps into nutrient-rich grounds.

Need some more inspiration? Luckily there are so many books, podcasts, and yes, even influencers that can help you lead a more sustainable life.

@going.zero.waste: Kathryn Kellogg offers sustainable recipes, shopping tips, and

Remodelista: The Low-Impact Home: a stylish guidebook for everything home-related from the geniuses behind Remodelista.

Sustainable Minimalism: A guide that helps you live more consciously and get off the consumption cycle.

Silo: The Zero Waste Blueprint: Silo is London’s revolutionary zero-waste restaurant. This is the chef’s mainfesto on how he’s made that happen.

Sustainable(ish) podcast: An informative podcast that offers doable advice without beng

Plant You: Scrappy Cooking: A cute cookbook with ideas for using all the scraps and bits and bobs in your fridge.

@trashifsfortossers: Lauren Singer is one of the top zero-waste influencers.

Perfectly Good Food: This cookbook helps you to change the way you approach cooking to make your kitchen a zero-waste operation.

Do you ever over-purchase citrus in the spring and then wonder what to do with all of it? Or maybe you’ve gone a little crazy with the discounted boxes of “imperfect fruit” at the farmer’s market? I’ve got you.

Here’s a slightly modified version of the fantastic recipe for Vin de Pamplemousse, an aperitif made with grapefruit and white wine. from Kevin West’s Saving The Season. Vin de Pamplemousse is highly flexible: I’ve make it with blood orange and lime, as well as Oro Blanco and Meyer lemon. Really any kind of citrus works. And if you adjust the vodka a little higher it results in a beverage more similar to limoncello that you will sip all summer long…

Vin de Pamplemousse

2 five-quart glass jars with seals or lids, very clean!

INGREDIENTS:
6 white grapefruits
6 pink grapefruits
2 limes or lemons
5 cups sugar
2 vanilla beans
1 bottle (750 ml) vodka
6 bottles light, crisp white wine
Chamomile tea bags or fresh

Slice all the citrus in 1/2 inch segments pieces, horizontally.

Divide the sugar evenly between the two jars and add a split vanilla bean to each jar. Layer the sliced fruit in the jars, alternating colors as you go.

Divide the vodka evenly between the two jars, and cover the fruit with wine. You will have one bottle remaining.

Add the chamomile branches or tea bags.

Place the jars in a cool, dark place. Agitate the jars and fruit once a day for the first week to move the flavors and infusion.

Once a week, top off the fruit with wine so it stays submerged in liquid.

After 30 days, unseal and strain the Vin. Add a bit of honey if you want more sweetness.

Store in the refrigerator for up to 3 months. Cheers!

Hot off the presses! Valerie Confections was recently featured in Pasadena Weekly, and I shared some of my favorite spots around town and beyond with Found LA, a very cool new Substack that everyone reading here from LA should sign up for.

The next BBQ Bootcamp is coming up very soon from May 5th to 7th. Join me and some amazing pitmasters at the Alisal Ranch in the Santa Ynez Valley. Find more info here.

Starting June 8th, I’ll be teaching a week of hands-on cooking classes in Valle de Guadalupe, a wine growing region with stunning landscapes and a growing arts and culinary community. Join me at the historic Rancho La Puerta! Plus, first-timers can get 20% off by using the code RLP-PRP VALERIE GORDON at check-out.

Before we close out, I have a couple of other great discount codes for you: Get 20% off a Lettuce Grow farmstand, which uses 95% less water than standard garden boxes, with the code EARTHDAY24. I am seriously obsessed with the fresh produce we get from ours at the Valerie Confections Glendale location.

And can we talk about boxed wine for a moment? Boxed wine results in a 90% reduction in carbon footprint vs. bottled wine, and one of my favorite woman-owned wine brands, Nomadica, is dipping their toes in the boxed game. Use the code VALERIECFNS20 at checkout for 20% OFF your order.

And with that, thanks for reading and Happy Earth Day! Take it from me, it’s never too late to kickstart changes in your approach to daily plastic use, climate awareness, and reducing waste in your home. Keep your goals realistic and take it slow. It’ll start to add up in no time.

XO,
Valerie

After going through a few approaches on this issue, I went to the crux of the matter: Where does our power truly lie? In society, in life, how do we make the greatest impact in the practical sense? I’d say it’s where we spend our money.

A few years ago I became more intentional with what I purchase, moving my funds towards female-owned businesses and creators of all forms. And socializing with an increasing number of female founders has loosened my tongue around money talk. It’s been an interesting transition, as I was very private about money in earlier decades.

Yes, we are discussing relationships, children, travel, but we also talk MONEY, boldly and transparently. We ask each other questions like: What were you paid for that appearance? What are your margins on that new line? What is your ROI on those videos you’re creating? These are the conversations that loosen the fear and shyness around money. Let’s normalize it, because the more we share the more educated we all become.

So that’s our chat for March 2024. Below I’ll share some of my favorite female-founded brands across industries, and of course, we’ll also get into sustainability and some recipes. This IS Hi Gang, after all.

And speaking of those recipes (and money), starting this month all of my Hi Gang recipes are going behind a paywall. It’s pretty thrilling to see over 1,000 subscribers to my little newsletter. More on that in the Cook Now section.

Thanks as always for reading, and Happy Spring!

XO,
Valerie

MY FAVORITE FEMALE-FOUNDED BRANDS

FASHION

I’ve really changed my spending habits, particularly when it comes to clothes. Sharing outfits on social media platforms and at events is my small way of supporting female-owned brands. At this point my closet is about 90% female-founded, and the list of favorites is growing! Take a look at some of the brands I have on fashion shuffle along with a spotlight on the ridiculously talented and gorgeous Jasmin Shokrian.

Frank & Eileen
Doen
Clare V
Duster
Veronica Beard
Natalie Martin
Ripley Rader
Cuyana
Freda Salvador

BEAUTY/WELLNESS

Skincare and vitamin supplements are other arenas that are exploding with female founders. At 53 years old, I’m particularly grateful for the new products focused on peri-menopause and menopause. This category has finally burst wide open…If you check my age box, take a look at Stripes and Micropause. Relief is at hand! Here we’re spotlighting Kerrilynn Pamer, the chicest of ladies, whose brand CAP Beauty focuses on holistic wellness.

Saint Jane
Thirteen Lune
OSEA Malibu
Wellness East
Stripes Beauty
MicroPause
GEM
Moonmade Farms
Olive & June

FOOD & DRINK

My sisters! I cannot describe the kinship I feel with female founders in the food space. I LOVE seeing more and more products pop up that are beautifully packaged, sustainable, and delicious. See the list below that also includes two women-owned cookware lines. And shout-out to Danika Charity for her launch of Maker Milk. See the spotlight and place your order. ❤️

Bowlcut
BONDLE
Nomadica
Avaline
Brightland
Sir Owlverick’s Coffee
Our Place
BODY Vodka
Hedley & Bennett
Toiro

RESTAURANTS

Well, no need for me to share a list because it’s already done! Re:HER is an important collaboration of ladies in the restaurant industry. They have done incredible fundraising and community building and have created a network of support that many women, including myself, have come to rely on. Many thanks to Re:HER (of which our spotlight gal Kim Prince is a founding member!) for everything you do!! If you’re in Los Angeles, please attend one of their collaborative events during the month of March.

Let’s talk money, honey!

How do we diminish the fear and insecurity so many women feel around discussing money? It’s a layered conundrum, for sure, and one that I see consistently when interviewing women. I generally lead the money conversation with this opener: “What would you like to get paid for this position?” Over 50% of my female interviewees, regardless of age, answer “I don’t know.”

What I CAN’T say in that interview is how this level of indecisiveness, the lack of clarity, affects the way a future employer views you, and can definitely affect the level of pay offered a prospective employee. How do we spread the word to female applicants that they need to know their number before they walk in the door??

It likely starts in school and at home. Let’s get our girls comfortable and confident in the discussion of money. No more hushed conversations in corners!

A couple of great resources for continued fiscal chatter are below, claiming the mantle as #richgirls who have pushed #financebros off the mantle. Go for it!

• I love this doll, The Money With Katie Show. .

• Dow Janes is a great resource for all things money.

• And of course, that stalwart Suze Orman is the OG.

Continuing the theme of small changes from January of this year, I looked around my life to what small adjustment I can make. One things that immediately came to mind was the amount of wipes I use across all area of my life.

I’m no baby! Why the wipes obsession? Taking inventory of the waste, the wrapper, the wipe makeup wipes my glasses, disinfecting wipes habits….but why? They’re expensive, and weirdly wasteful. So I’ve made the choice to switch it up and say buh-bye to wipes. (As always, if you need more sustainable inspo, check out my dear friend Dana Cowin’s Progressive Hedonist.)

Lots of exciting events coming up! First up is a Chocolate Society appearance at the Gourmandise School on Tuesday, April 9th! Join me for a Q&A and chocolate tasting. Reserve your ticket here.

On April 22nd, I’m moderating a Table Talk panel at ChowNow HQ. I’ll be chatting with other chefs and brand leaders about the power of collaborations. Info above!

Pop up to the Santa Ynez Valley for three days of incredible BBQ, new friends and line dancing! Beyonce, you and me girl….Join me at BBQ Bootcamp at the Alisal Ranch from May 5th-7th. Tickets are available here.

Just south of the US/Mexico border lies Valle de Guadalupe, a wine growing region with stunning landscapes and a growing arts and culinary community. Join me at the historic Rancho La Puerta! I’ll be teaching hands-on cooking classes there the week of June 8th.

It’s happening!! Honestly, I feel a little weird installing a paywall on Hi Gang, but I do have to account for the time and costs involved with producing this little newsletter every month. Know that I am dedicated to supplying robust content for both my complimentary and paid subscribers as we walk down this road together.

And if you’re beyond the paywall, I’m offering you a menu and recipes for an Easter Roast, that can truly be just a Sunday roast or a feast for gathering friends and loved ones if Easter is not your holiday!

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For Her, For Him, For Them.

Valentine’s Day is a loaded holiday. For a cross-section of the world it’s met with an anticipation akin to Christmas or New Year’s Eve…all joy and actual love and excitement for the presents and the fancy dinner. For others it’s a low-grade nightmare and depressing and can possibly highlight the loneliness or isolation they are feeling. Like I said…loaded.

I’m not sure why, but I’ve always approached Valentine’s Day with the lesson we all learned in grammar school: cards and treats for all. Not just my significant other, but for those who I share deep affection towards…So I think about who might fall into that category. Friends, children, parents, all of them. Why hold back an expression of love?

What a great excuse to acknowledge someone who has meaning in your life. Say it’s a friend who just experienced a bad break-up, or better yet, has just been single for a few years. Doesn’t that person need a Valentine the most? A simple gesture of love that might bring a smile and a sense of belonging or care — which is what we all need, really — so let’s just do it.

I’ll go further on this soapbox: Give YOURSELF a Valentine! Don’t wait for someone else to give you the wrong gift that you’ll either re-gift or throw away (hello, scented candle) and maybe feel guilty for doing so. Treat yourself to something special on this day, because your relationship with yourself is the greatest Valentine ever.

In keeping with this topic of all-encompassing love, we took a deep dive on our approach to Valentine’s Day at Valerie Confections this year, and made an overdue correction. In the past, we had overly gendered our Valentine’s gifts. For well over a decade we have promoted two lines of goods — our “Pour Elle” and “Pour Homme” boxes, specifically.

In looking around our facilities this past year, Stan and I were struck by the same thing. There are a lot of Theys at Valerie Confections. How might they feel about the products only directed towards She and He? Not great is our guess. So we enter a new era: For Her, For Him, For Them. Everyone deserves all the love, and I hope everyone feels the love.

Happy Valentine’s Day, Gang.

XOXO,
V

CASUALLY FANCY:

Every year we celebrate Valentine’s Day with delicious pizza and Champagne, because it’s simple and deeply satisfying. But this year I’m going absolutely WILD and including my new favorite recipe — Caviar Dip, the ultimate high-low appetizer.

People truly lose their minds for this (I’ve brought it to several parties). And aside from making a couple of soft-boiled eggs, you’re really just assembling a gorgeous platter. What’s not to love?

1/2 pint sour cream or creme fraîche
2 jammy, soft-boiled eggs
50 gram tin Roe Caviar
1 ounce trout or salmon roe
2 tablespoons chopped chives
Salt-and-pepper potato chips

Spread the creme fraîche on a plate, creating a textured circle.

Cut the soft-boiled eggs in half and space evenly on the platter.

Top with dollops of both types of caviar.

Sprinkle chives everywhere and place the chips around the edge of the dip. Bon appetit!

Let’s be honest, there’s no way I can be objective here. Is chocolate a necessity for Valentine’s Day? Is it possibly the best way to express love? YES! Obvi, pop by Valerie Confections if you’re in LA, or use one of my chocolate dessert recipes at home to create a special moment. Just yesterday, I met the friendliest woman who had plans for a Galentine’s Tea and was making this flourless chocolate cake for her friends — adorable!

Flourless Chocolate Cake

Chocolate Chess Pie with Coffee Whipped Cream

Chocolate-Dipped Fruit

Crème Fraîche Truffles

There’s nothing more festive that sipping a glass of sparkling with your significant other (or crush, or partner, or best friend, or whoever you want to toast this Valentine’s Day). Here are some of my favorite bottles of traditional sparklers, as well as a selection of zero-ABV bottles for those who are continuing their Dry January into February or refraining from drinking altogether.

Traditional Sparkling Wines:

BONDLE - My girl Duyen Ha of LA-based BONDLE offers a gorgeous NV blend of Pinot Noir and Chardonnay. It’s crispy and acidic. (If you’re throwing a party on Valentine’s Day, maybe consider a magnum.)

Laurent-Perrier Cuvée Rosé NV - This classic Champagne house’s rosé has delicate bubbles and the most stunning, romantic bottle.

Billecart Salmon Brut Rosé - My perennial favorite! The most delicate citrus and raspberry notes in the brand’s uniquely elegant bottle.

Non-Alcoholic Sparkling Wines:

Prima Pave Blanc de Blancs - This fruity, juicy beauty is handcrafted in Italy.

Noughty Sparkling Chardonnay - Nonalcoholic, vegan, and organic? Yes, yes, yes.

Looking to pair sparkling wine and chocolate? Read this article by Lettie Teague of the Wall Street Journal. We had the best chat on the topic.

You see it everywhere at the market right now…all those beautiful, juicy oranges, grapefruits, and more. We are in peak citrus season, and I cannot get enough. Use the zest on salads, roast citrus with chicken, or plate a deliciously simple dessert like the one below.

I’m never going to tell someone not to get flowers because who doesn’t love flowers, but considering they die after a week, this Valentine’s Day let’s all collectively say: Plant Party! Plus, 40 to 60 percent of the flowers from delivery services go to waste. That’s…kind of a lot.

So say I love you with a plant instead. Not only are they a more environmentally friendly option (all that C02, baby!), every time your loved one walks by that gorgeous greenery, they’ll think of you.

Here are some of the many Los Angeles plant shops I’m obsessed with:

Folia Collective - The most gorgeous greens and pretty pots. Please support this small business that is sadly closing its brick and mortar soon.

Plant Material - A great source for plants native to California.

Mickey Hargitay - A classic, long-standing, all-purpose plant shop where the staff is truly expert in plant care and landscaping!

Rolling Greens - The newest location of this high-end garden and plant shop in the Sportsmen’s Lodge is where it’s at. And there’s the cutest wine bar upstairs for when you’re done shopping.

If you’d like to ship a plant to a loved one, check out The Sill and Bloomscape.

Let’s visit either virtually on IRL. Here area a couple of upcoming events where we can say hi (gang).

MILK STREET

I’m hosting a live cooking class with Milk Street on Monday, February 12th. Want to learn more about making chocolate? I’ll show you how to temper and make a custom chocolate bar for all of your crushes. Join me virtually tomorrow with Milk Street.

BBQ BOOTCAMP

The upcoming May BBQ Bootcamp at the Alisal Ranch has an amazing roster. Join us for a nuts, absolutely decadent three-day event. What’s better than springtime in Santa Barbara wine country?

SUPPORT HI GANG:

Just a closing note to say how much I love writing Hi Gang and sharing recipes with you all. It truly is a labor of love that continues to evolve month after month. And we’re in YEAR TWO!!

That said, there is some actual labor involved in this labor of love. If you feel so inclined, please pledge to support Hi Gang for $8 a month, or an $80 yearly subscription. Starting next month, paid subscribers will get some extra-special content that isn’t included in the free version.

I’m SO grateful to all of you for reading. Here’s to an incredible second year of Hi Gang!

Oh Hi! New Year, New You!! Well…kind of?

Why don’t resolutions work? Although they’re made with good intentions, too often they’re extreme, often fantastical, and too big of a shift from our current lives. We are toxic and burned out after the holidays, and in that state we look for total life change. By week three, if we start to fall off a little bit (because, let’s face it, we’re human), that motivation transforms to self-judgement and those resolutions start to slip away. Before the end of January, those positive visions of daily food prep, journaling, strength training regimen, and “phone only until 8 p.m.” glory have gone out the door.

This year I’m going for a different approach: What are some consistent, small modifications I can make to my day to day that will improve my sense of well-being? What are some bad habits that I’ve carried for too long that I want to dismiss…and how do I want to feel at the end of 2024?

With that in mind, here are my hopefully achievable goals for this year.

1. Learn something new.

2. Prioritize my health.

3. Sleep more.

4. Focus on longevity.

5. Read one book per month (even if it’s a short one).

6. Write more.

Some of these goals I’ve already started to chip away at, and others are works in progress. But I’m all in for small change in 2024.

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I decided that I want to learn something new this year that will make me uncomfortable and potentially open up an avenue that I haven’t explored.

This is big.

I’m learning how to swim.

“You don’t know how to swim?!” Nope. Growing up in San Francisco, only the very wealthy had pools, and the ocean is freezing there. So, I don’t know, it just never happened for me. I’ve enthusiastically embraced “pool time” my whole life, which means a chaise lounge and an issue of Vanity Fair or a relaxing floaty device cradling me on a swimming pool. I also love snorkeling while on vacation and just use a child’s large floaty vest…in hindsight that optic is probably a bit comical!

I’ve started taking swim classes at my Equinox every Saturday morning. It’s humbling and uncomfortable and providing exactly what I craved when I set out to learn something new. My teacher says learning to swim will change my life…big words, Katie, big words.

Just call me NYAD, Gang.

I’m two classes down and dedicated to one class a week for the rest of the year. Small changes in action. Good for me!

If you look at just about any serious study, like this one from Harvard Medical School, the evidence is in: When it comes to physical movement, walking is where it’s at. Counteracts weight-promoting genes? Check. Boosts immunity? Check. Improves flexibility? Check. Our friends over at Harvard even say that walking helps to counteract a sweet tooth. But, obvi, sweets are really good for you.

I feel like we all come up with these lofty fitness goals at the beginning of the year, often throwing a lot of money and time into the newest boutique class or a shiny new Peloton, only to lose motivation and drop off. If this year is all about embracing small change and avoiding extremes, then longer and more regular walks, my friends, are where I’ll be putting my energy in 2024. And speaking of friends, how about a walking date, or better yet, a walking MEETING?! Moving your body in sync with someone you’re working on a collab with is shockingly productive.

Year three on this train and I’m not getting off anytime soon. It’s wild, so many people are doing Dry January. I’m enjoying it so much…so much so that this might go for two months. The only drawback is my concern for friends who own bars or restaurants, since the wellspring of dry January participants is so robust this year.

Here I am at the ripe age of 53 and I’ve found my body has some not-so-positive responses to alcohol. Sleep is consistently disrupted from just one glass of wine, and my memory and radiant skin certainly feel the ill effects — but on the flip side, I really enjoy beverages with a kick. So this isn’t forever, but the pause feels very correct.

Are you on the Dry January train or considering drinking less this year? Here are some delightful cocktail recipes that are delicious and celebratory.

Ghia Ginger - I’m obsessed with the depth of flavor in the nonalcoholic base spirit Ghia. This cocktail, which pairs it with ginger beer, has a nice, refreshing kick to it.

Spicy Citrus Refresher - Use all of that good good in-season citrus to make this thirst-quencher that gets a little heat from jalapeño.

Dirty Lemon Tonic - Hello, martini substitute. This number from the New York Times uses both preserved lemons and green olives.

One late evening during the peak of our holiday rush, a member of our shipping team was building out boxes for the next day’s deliveries. I congratulated him on his foresight on the next day’s tasks and he replied, “I’m just taking care of my future self.” I was moved by the phrase and asked him where he heard it. Apparently it was something he just started saying as a child.

Can you imagine hearing those words from a child? Sage, baby! I’ve now adopted this phrase, and with this new year can’t stop thinking about how it applies to longevity and wellness. Care for yourself with an eye for the future, in all things, really: fiscally, emotionally, physically, professionally.

It’s a universal mantra, if you will. So how can I take care of my future self?

Beef up that retirement account. With two kids and a small business, retirement savings can be an afterthought. But this will be the year I pay closer attention.

Laugh and spend time with friends. There’s no greater stress relief. While I often make time for work events, 2024 will see me making more time for my friends, too.

Work less (a hard one for business owners). Whether it’s taking a literal pause at my favorite float studio, Pause, or carving out more time for the kids, I’m going to prioritize myself AND work…as much as I can.

Walking! See above.

This one is definitely one of my loftier goals, but it can be a novella, right? If you’re looking for some 2024 inspiration, here are a couple of health and wellness-related suggestions to get your reading habit going.

Atomic Habits - Yes, it’s been on the New York Times bestseller list forever, and I’m far from first on this bandwagon, but there are some excellent nuggets in here.

Clean - My go-to book on all things related to detoxing.

The Longevity Diet - A guide to eating well, with our future selves in mind.

The Galveston Diet - A great guide for ladies dealing with perimenopause and menopause.

I’m excited to introduce a new monthly section of Hi Gang, where I’ll spotlight a seasonal ingredient and share my favorite way to use it. Welcome to Cook Now!

First up: chicories.

Is it a flower or a lettuce? Somewhere in between, it seems. But the rosa radicchio is one of the most gorgeous sights on a plate. I eat chicories on repeat all winter long with the same basic formula. Add a fruit, which can be apple, citrus in any form, pear, pomegranate seeds, a firm fuyu persimmon or a combination; a bit of grated firm cheese (aged cheddar, parmesan, that sort of thing); and a crunchy bit like seeds, nuts, or croutons. Add a protein for a full meal or serve as a side. Love it!

My dressing is a funny mash-up of different dressings I’ve adopted over the years: 3-4 anchovy filets, smashed. Grab your favorite whisk and stream in 1/3 cup olive oil, 1/4 cup red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon sugar, and some Kosher salt to taste. Now you’re living!

Here’s that formula again:

***feeds four with leftovers

2 head radicchio
2 fruit
1/2 cup seeds or nuts or 1 cup croutons
2 oz firm cheese, grated fine and cloudy
Dressing (see above)

Another monthly column!

Oh hey! My friend Dana Cowin launched a new cohort Progressive Hedonist…Dana is one of those people who I’m able to explore topics with in complete candor, which is such a gift.

I’m not great with sustainability. I try to keep my plastic use low, and sure I recycle, but on a scale of 1-10 I’m embarrassed to say I’m probably a 3. I waste too much food because I’m a slave to my palate’s whimsy, frequently ordering more food that I know I’ll consume, just to taste. (You food professionals out there are nodding right now.)

I’m often intimidated or overwhelmed(?) by the concept of being waste-free and removing all plastics (although I know that’s what the world needs), so I’m taking small steps. First up?

Ziplock bags, I’m breaking up with you.

Each month you’ll see a sustainable suggestion, something I’ve integrated into either my personal life, business, or both that might click for some of the Gang and will attempt to replicate that same candor that I share with Dana here.

A few great Companies offering solutions for food storage:

STASHER!!!

Life Without Plastic

Habits of Waste

2024! I see you.

Gang, please reach out if there is something you’d like to see this year in Hi Gang. There are plans for more content with saucy bells and whistles.

OH! P.S….I just launched on TikTok. Please follow.

All the love,
V

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These early memories are so impactful to how we create our own traditions once we have families of our own. The importance of stockings continues with my children. It’s the opening act for the main show of presents under the tree and a day of feasting and celebrating.

Not surprisingly, many of my family’s Christmas traditions are focused on gathering. When our son August was 2 years old, we hosted our first Cookie Party. In attendance were four friends from his preschool and their parents, at our original Valerie Confections location. The kids were ecstatic, throwing sprinkles everywhere while parents snacked on cheeses and sipped wine…The following year, we repeated the party with more kids and a growing group of adults. Over the past 14 years (!!), this event has become a tradition for many families in attendance. It’s a real thrill seeing 16-year-old boys excited to bake and decorate cookies with their parents.

During the early Covid days of 2020, when we couldn’t gather for a Cookie Party, we heard from so many of the families that it has become such a part of their own tradition. It was heartbreaking not to be able to get together, but this year, we had a grand time in the Valerie Confections kitchen in Glendale and felt a deep sense of gratitude that we were able to keep the ritual alive.

On another note, Stan and I also feel incredibly lucky that Valerie Confections has now become part of so many families’ Christmas traditions. Not only did we have our busiest December ever, but this year we had customers who have ordered from us every single year for the past 20 years. As a business owner and a member of the LA community, what a gift!

Thank you all for your support this past year. I’d like to take a second today, on the first official day of winter, to wish you and yours a very happy holiday. And here’s to more good times (and Hi Gang) in 2024! Cheers to all of you.

XO,
Valerie

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GIFT GUIDE: SHOP LOCAL

At this point, online is over. So shop with small, independent shops instead. Not only will you support your local economy (yay!) but you might actually feel more connected to a gift that you see and touch in person. Here are some of my favorite shops from the Bay to the Berkshires.

Los Angeles & Southern CA

San Francisco

Pacific Northwest

Texas

New York

The Berkshires

DIY GIFTS

Pull up the holiday mix on Spotify and jump in the kitchen!

There’s still time to make something special. These are some of my go-to DIY recipes, from my book Sweet. I chose these to share because they were all developed at home! A homemade gift is always welcomed, because who doesn’t want something thoughtful and delicious?

WHAT TO DRINK

Here are some of my favorite festive drinks for the holidays:

Egg Nog - I make Craig Claiborne’s recipe from 1958. It’s a classic. And this egg nog is THICK. It’s really a spoonable spirit.

Mulled Wine - We always take mulled wine with us on our yearly caroling expeditions in our neighborhood. It keeps us warm and a tiny bit toasty.

Manhattan - IMHO, the ultimate Christmas cocktail. Rye whiskey, sweet vermouth, and bitters combine to make something magical. And don’t skimp on the cherries.

Champagne Cocktail - You really can’t get more festive than a classic Champagne cocktail. Something about the fizzy cube of sugar just feels like a party.

One final thought: But really? You seriously missed the deadlines? There’s nothing more solution-based than a New Year’s gift…Just play it off like it was intentional.

And with that, see you in ‘24 Gang!

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It’s so easy to get overwhelmed with the holidays — all the shopping, traffic, mess, cost, family…I could go on, but please try to find the enjoyment in the season. Given everything that’s going on in the world, we are so very fortunate to be with loved ones and celebrate this year.

Thanksgiving, which some people call Gratitude Day, is my favorite holiday. Cooking for a large group of people? Yes, please. I always invite too many people, thankfully (insert that word on repeat), THANKFULLY my husband and kids tolerate my propensity of controlled chaos in entertaining. We generally have around 20 guests of all ages; this year our guests will range in age from two to 86! Yes, we have a children’s table and a very long adults’ table. Our Thanksgiving is never perfect, and that’s not the goal. We truly embrace the shared table, refection on everything we have to be grateful for, and more delicious food than might be reasonable.

So I say, embrace the communal vibes. My thought is that if people offer to help, say yes. Don’t try to control everything. Does one of your guests have a traditional dish that’s close to their heart? Let them bring it! After all, it’s about the group, right?

When your guests arrive let them help, a little bit…Maybe someone is put in charge of pouring drinks, and someone else is putting out little bowls of olives. Folks like to busy their hands and feel useful on major holidays.

And while we’re on the subject of gratitude, I have a boatload for all of you! I’m stunned and humbled by the positive response to this newsletter. Your sweet messages (and the growing subscription count) are keeping me on track with this project.

Wishing you all health, joy, and love around the table.

XO,
Valerie

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ENTERTAINING TIMELINE

I notice the thing that stresses people out the most is the so-called “to-do list.” I do find that being organized a week out helps to relieve that anxiety. So here’s my general Thanksgiving prep blueprint — you can feel a sense of accomplishment every time you check something off the list!

7 Days Ahead:

Confirm guest list, because things change.

Purchase your turkey or ham.

Order desserts if you’re not making them from scratch.

Order or purchase cheeses, nuts, and any other snack bits you’re offering.

Order flowers.

Take inventory! Do you have everything on hand? I’m not just talking ingredients. Check your stemware, silverware, service pieces, and linens. OMG…chairs! Missing something? Well, good thing you didn’t wait until next Wednesday.

6 Days Ahead

Review tablescape looks. Mock it up or play with Canva.

Make your music list. So important. Get on Spotify and make the audio in advance.

Tackle any large cleaning projects or movement of major furniture in your home.

If you’re baking, make your pie dough (see below for recipe) and refrigerate.

Make cranberry sauce! Here’s my go-to recipe:

1 bag cranberries
¾ cup sugar
¾ cup orange juice
½ teaspoon salt

Stir together and cook in a saucepan over medium heat. Stir frequently. When most of the cranberries have popped open, remove from heat. Allow to cool to room temperature, then refrigerate until ready to serve.

5 Days Ahead

Pick up wines and cocktail stuff.

Write out your name cards for the table setting.

Serving a festive punch? Today’s a great day to batch that group beverage.

4 Days Ahead

Go shopping for all remaining ingredients. Shopping the day before Thanksgiving is a nightmare, so choose sanity and go early.

Grab some to-go boxes for your guests. Everyone wants leftovers on Friday, and they will be seriously grateful for a doggie bag.

3 Days Ahead

Start prepping!!! Get all those onions diced! Any hearty vegetables that require peeling and slicing?

Make the Savory Bread Pudding (see recipe below). Take the recipe up to the baking instruction. Wrap and refrigerate.

2 Days Ahead

Brine the turkey-see recipe! It’s so good!

Assess your list, how are you doing? Any carry-overs?

Thanksgiving Eve

Blanch your green beans and/or Brussels sprouts.

Bake your pies if you didn’t order from Valerie Confections. :)

Prep lettuces and chicories for the salad.

Chill white wines and sparkling wines.

Morning Of…

Take a look at those turkey instructions straightaway! That big bird is best cooked at room temperature.

3 Hours Out

Set the bar/beverage area.

Set the table.

Assemble your cheese, charcuterie, or tinned fish board (or all of the above).

2 Hours Out

Turn music on to get everyone in the mood.

Get in the shower, then dress yourself and your family. If you’re dressed and feel physically ready, your nerves will calm.

Any kids coming? Put out a couple old fashioned board games or an easy art project, anything to keep them off screens!

30 Minutes Out

Compose your salad.

5 Minutes Out!!!

Pour yourself a drink, catalog your fine efforts, and enjoy.

SETTING THE TABLE

Sure, my table is pretty charming…but I defer to the true experts for Tablescaping guidance! I look to folks like Martha and Elle Decor for inspiration. Whether you’re going for a traditional look or like something more modern or avant-garde, you’re sure to find ideas with the pros.

ARE YOU A GUEST? BRING A GIFT.

I’m a big proponent of host gifts. Keep in mind that your gift doesn’t necessarily have to add to the meal in some way, it’s just a show of appreciation for being hosted. In other words, go for something beautiful that they’ll enjoy after Thanksgiving (or any holiday) dinner is over.

Chocolate: A no-brainer. Bring them a classic assortment like our Baby Grand that they can enjoy with a snifter of their favorite nightcap after everyone’s left. Or, if you want to go big, give them our limited edition Valerie x Brightland gift set, which combines mini bottles of our favorite olive oils with olive oil-infused truffles.

A Cookbook: Everyone loves a cookbook. I tend to give a cookbook that has personal meaning to me, like the gorgeous River Cafe London or the classic Zuni Cafe Cookbook (more on Judy in a few). And for a general crowd-pleaser, you can’t go wrong with something from Goddess Ina, Queen Martha, or my new favorite Tamar Adler.

Lovely Linens: I like the idea of host gifts that are something they wouldn’t necessarily buy for themselves, but add a little luxury and joy to their tabletop or kitchen. Some ideas: printed fair-trade cloth napkins from Block Shop, these fun houndstooth cocktail napkins from Atelier Saucier, or a set of botanical tea towels.

This may be a controversial opinion, but I’m not an advocate of bringing flowers, especially not to a holiday dinner. The host generally has a look planned for the day, or has created or ordered a centerpiece of sorts, and they will then feel obligated to display your flowers. It becomes an awkward situation. So I say, don’t do it.

TURKEY HOW-TO’S

I have used a version of this recipe for the last couple of years, with a few adjustments. I replace the onions with large shallots and hang onto them for a quick appetizer. I also use all white wine in the bath instead of cider, because something that is sippable while you’re cooking is encouraged!

And my final tweak to the recipe: I brush very soft, salted butter all over the exterior of the turkey instead of melted butter or oil. Also, I make two turkeys every year! I love having the leftovers all weekend, and so does my family.

And some thoughts about buying the bird: When you’re cooking any big piece of meat, the quality of said meat matters. So go for a high-quality turkey like a Diestel Heritage Ranch bird, Elmwood Stock Farm heritage turkey, or a Willie Bird organic free-range turkey. Here in Los Angeles, butcher shops like Standing’s Butchery and McConnell’s usually have great birds.

And what about a ham, you ask? I’m on Team Ham, so I say, yes please. Here’s my go-to method for making one:

Spiral Ham Recipe

INGREDIENTS:
One 6-7 pound fully cooked spiral ham
½ cup melted butter
½ cup orange juice
3 tablespoons dijon mustard
¾ cup golden brown sugar
1 tablespoon ginger powder
2 tablespoons apple cider vinegar

Preheat oven to 325 F.

Combine all ingredients, excluding ham!

Place the ham on a heavy roasting pan, then slather it with the sauce.

Cover with aluminum foil and bake for 40 minutes.

Remove the aluminum foil, and increase the heat to 375 F.

Place the uncovered ham back in the oven for an additional 20 minutes.

Remove the ham from then oven. Let it rest for 20 minutes before serving.

SIDE RECIPES

SAVORY BREAD PUDDING
I have A LOT in common with Ina Garten, right?? For starters, we both serve savory bread pudding instead of stuffing on Thanksgiving. I know….it says a lot. Defining.

But truly, I have served savory bread pudding for a decade or two, and folks LOVE it. Among its many benefits is that you can make it ahead of time in it’s raw state and freeze it.

It’s also DELICIOUS for day after brunch with a fried egg on top.

Savory Bread Pudding

Yield: 10-12 servings

INGREDIENTS:
1 pint heavy cream
1 pint milk
2 teaspoons chopped herbs (mixed rosemary and thyme)
6 eggs, whisked together
2 pounds bread, cut into 1½-inch cubes

5 ounces yellow onion, diced
3 ounces butter

2 pounds wild mushrooms
3 ounces butter

2 tablespoons minced garlic
4 ounces chives, chopped
1 tablespoon minced herbs (mixed rosemary and thyme)
8 ounces grated Gruyere
2 ounces grated Parmesan
Salt and pepper, to taste

Preheat the oven to 350F (low fan).

Combine the heavy cream, milk and 2 teaspoons herbs and bring to a boil. Slowly temper into the eggs, whisking constantly.  Add the bread to the custard, stirring to coat.  Allow the bread to sit in the custard and absorb it, stirring occasionally.

Combine the onion and butter in a pan and sauté until onions are softened. Set aside.

Combine 3 ounces butter, garlic, and wild mushrooms in a pan and sauté until mushrooms soften. Set aside.

Once the bread has absorbed the majority of the custard, add in the cooked onions and mushrooms, chives, minced herbs, cheeses, salt and pepper. Stir to combine.

Press into a large, buttered casserole dish.

Bake for approximately 25 minutes.

ALIGOT
Aligot is not mashed potatoes. It’s essentially fat with the essence of potato binder. And deeply decadent..

This recipe from the New York Times is a great base….but you can add some elements to personalize it, such as a teaspoon of dry Colman’s mustard for a bracing kick or minced herbs like thyme and rosemary to give it that Thanksgiving-y flavor.

ROASTED BUTTERNUT SQUASH
This is a “non recipe” recipe. Peel, deseed, and cube a butternut squash. Coat in a mixture of melted butter and olive oil. Season generously and roast at 350F until tender and lightly browned on the edges.

GREEN BEANS OR BRUSSELS SPROUTS
Trim and blanch (you can do this a day or two ahead). Then toss in butter, top with sliced toasted almonds, or those fun onion bits in the can.

SALAD
I need one. with a bit of acid, some bitter and a lot of virtuous goodness. I love one that is a riff on Samin Nosrat’s with radicchio exclusively, no frisee. And I omit the cheese and nuts because with all the glorious fatty foods on the table, it’s nice to have a crisp palate cleanser.

RONAN CARROTS
Okay, Gang. The next recipe is a serious piece. It speaks to how chefs truly talk recipes — not on fabulous shows. But in the space. One of my favorite restaurants forever is Ronan in Los Angeles. It caught my attention a few years ago, when co-owner Caitlin Cutler got all forms of ballsy about delivery app fees and all forms of nonsense that make running a restaurant unnecessarily hard.

So I started going to Ronan, and telling everyone I know to go to Ronan. And having every family celebration at Ronan, because it’s a super special place run by very exceptional people. As I was thinking about Thanksgiving, and this issue of Hi Gang, the idea of alternate side dishes was running through me mind. And then I thought about Ronan, and their excellent carrot starter, and how those carrots would make a magnificent side dish on Thanksgiving!!! And guess what?? They shared the recipe! This is so fun, and such a coup for Hi Gang…so please make them or visit Ronan in person and taste the version Daniel makes with the team. It’s really special, and speaks of Thanksgiving on every level.

Caitlin and Daniel, as you know, I have endless gratitude for you!

Ronan Carrots from Daniel Cutler

**Gang, you’ll need a scale for this one**

First and probably most important is the yogurt concoction.

Start by toasting spices, equal by weight: Coriander seed, fennel seed, black pepper. Let cool and blend into a powder.

Next, confit some garlic cloves. For about 500g of yogurt (a one-pint container of Fage Greek yogurt works well) confit 75g garlic cloves in 100g olive oil slow and steady. Let cool.

In vessel combine the zest and juice of 2 lemons, 8g salt, 15g blended spices, 75g garlic confit, and 100g garlic oil and blend with an immersion blender or food processor or mortar and pestle, whatever you got.

Next mix this into the 500g yogurt and bobs your uncle.

For the carrots we just pan roast oblique cut carrots, peeled or not (we don’t but if you like to be fancy, go right ahead) with high smoke point oil and finish with butter.  Once tender we move to a paper towel lined bowl to drain any excess oil.  Season with salt and pepper and chopped parsley.  

When plating, make a well of spiced yogurt.  Place carrots inside, garnish with a handful of cilantro and a scoop of honeycomb!

There it is, for some reason the most long-standing dish at the restaurant!

LET’S TALK DESSERT

It isn’t Thanksgiving without at least a couple of pies. So let’s get into it.

Buttery Pie Crust

Makes enough for one 9-inch double-crust pie, two 9-inch single-crust pies, or fifteen 4-inch hand pies

INGREDIENTS:
2½ cups (12.5 ounces) all-purpose flour
2 teaspoons sugar
1 teaspoon salt
2½ sticks (10 ounces) unsalted butter, cubed and chilled 
¼ to ⅓ cup (2 to 2.5 ounces) cold water

To make the dough in a food processor: Put the flour, sugar, and salt in the processor bowl and pulse once or twice to combine. Drop the pieces of butter through the feed tube, continuing to pulse until the mixture resembles coarse crumbs. Slowly add 1/4 cup water as you continue pulsing a few more times, then add more water if necessary; stop when the dough just starts to come together.

To make the dough by hand: Put the flour, sugar, and salt into a medium bowl and mix together with a fork or small whisk. Cut the butter into the dough using a pastry cutter or a large fork until the mixture resembles coarse crumbs. Drizzle 1/4 cup water directly over the dough, mixing with the pastry cutter or fork, then add more water if necessary, mixing until the dough just comes together.

Remove the dough from the processor or bowl and form into 2 equal disks. Wrap each disk in plastic wrap and refrigerate for at least 2 hours, or up to 3 days. The dough can be frozen for up to 2 months; thaw in the refrigerator.

Apple and Salted Caramel Pie 

INGREDIENTS:
2 pounds apples, quartered and cored
3 ounces golden brown sugar
1 ounce butter
½ teaspoon kosher salt
2 tablespoons cornstarch
3 ounces liquid caramel 
Sprinkle fleur de sel
2 pre-rolled pie shells

Egg wash
Sugar, for sprinkling

Preheat the oven to 350F.

Combine the prepared apples, brown sugar, butter, and salt and bake until they yield slightly to a fork’s pressure, about 10 minutes. Set aside and allow to cool.

Combine the cooled apples with corn starch.

Fill the shell with pie filling making sure to arrange so there are a minimum of air pockets.

Pour caramel over the filling and sprinkle with fleur de sel.

Lay the second pie round on top of the filling and crimp.

Eggwash and sugar the entire surface of the crust. Chill to firm.

Bake for 30 minutes on a high fan setting, then lower the heat to 300 and bake for an additional 45 minutes. Serve at room temperature or warm.

Pear and Cranberry Crumble Pie

Using a 10-inch round of pie dough (top for double crust), press into a springform pan, allowing for an even wall around the perimeter. Chill for 5 minutes, then dock the dough with a fork.

5 pears pounds pear, cored and sliced 
½ cup golden brown sugar
⅔ cups fresh cranberries, halved 
2 ounces unsalted butter, melted
2 tablespoons cornstarch

Preheat the oven to 325F.

Combine fresh pear, sugar, cranberries, melted butter and cornstarch in a medium bowl and fill the chilled crust. Distribute the filling so the fruit is tightly packed.

Oat Crumble:
2½ ounces AP Flour
2 ounces rolled oats (not quick cook)
1 ounce white sugar
1½ ounces golden brown sugar
2½ ounces salted butter, melted

Combine all dry ingredients in a medium bowl.

Pour melted butter over the dry and combine thoroughly.

Evenly distribute the Oat Crumble across the top of the pie. (You can also make ahead and store, covered, in the refrigerator).

Bake for 1 hour.

Remove the outer ring of the pan while the pie is still warm to avoid sticking/breakage.

Pumpkin Cake with Chocolate Crumble

CRUMBLE INGREDIENTS:
½ cup golden brown sugar
¼ cup granulated sugar
1 tablespoon cocoa powder
1 teaspoon Fleur De Sel
1¼ cups all-purpose Flour
½ cup 61% bittersweet chocolate, chopped 
½ cup melted butter

CAKE INGREDIENTS:
1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2 teaspoons cinnamon
5 ounces salted butter
½ cup granulated sugar
⅔ cup light brown sugar
2 large eggs
1 teaspoon vanilla paste
1¼ cups pumpkin puree

To Make The Crumble:
In a medium sized bowl, whisk together the dry ingredients. Stream in the melted butter and mix until combined. Cover and chill for up to one week.

To Make The Cake:
Preheat the oven to 350F 

Whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes.

Mix the eggs, and vanilla paste together in a small bowl. With the mixer on medium speed, alternately add the dry and wet ingredients to the creamed butter in batches, beating until the batter is smooth. Fold in the pumpkin puree.

Finishing Touches:
Pour the batter into a buttered 9” cake or pie pan and smooth the top with an offset spatula. Press chunks of the crumble into the batter and sprinkle over the top, ensuring some patches of batter are left bare. You might have a little extra crumble depending on your tastes.

Bake for 60-65 minutes or until the crumble is crackly and a wooden skewer inserted in the center comes out almost clean. Cool the cake completely on a cooling rack before serving.

WHAT TO DRINK WITH YOUR TURKEY

Planning to serve a big group? Opt for a magnum. My girl Duyen Ha (who’s pouring at our Holiday Open House in Glendale!) launched BONDLE with a selection of magnums here in LA a few years ago. Her red magnum is a juicy French-sourced Cab Franc that pairs beautifully with turkey; she also has Champagne and rosé if you’d rather go that route. All delicious.

For a crowd, a big, boozy punch is always a good idea. I like the idea of the rum-based Thanksgiving Punch, further flavored with cinnamon, honey, cranberry juice, and more. Of course, you may have some non-drinkers at the gathering, so I recommend exploring mocktails like this festive Cranberry Fizz with notes of rosemary.

Happy Holidays!!!! See you next month with a gift guide, recipes, and more to make your holiday season more joyful.

XO, V

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In my life, I’ve always found solace in food, not necessarily the consumption of food but also the preparation, the sharing, the wholesome fortification of a nourishing, lovingly prepared meal. A troubled soul is soothed in the kitchen. It’s the place where I always retreat when the world feels too hard, when life is overwhelming. As we watch the news and see the unspeakable violation and distress, spending an hour or 10 in the kitchen might just be the best expression of self care.

This issue of Hi Gang is dedicated to foods of the season, those slow-cooked, braised dishes, that are hopefully comforting, warming and provide a bit of relief from all the scary.

I recognized long ago that food is my love language. So I offer all of you love and comfort and hopes for a glimmer of peace.

XO,
Valerie

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ALL THE RECIPES

I’ve pulled together some of my favorite slow-cooked, soothing recipes.

BEEF STEW

Serves 8

Note: I used Wagyu chuck from Hall Farmstead in Kentucky, and it was delicious in the stew.

INGREDIENTS:
⅓ cup AP Flour
½ teaspoon ground black pepper
1 teaspoon Kosher salt
3 pounds chuck roast, cubed
3 tablespoons olive oil
¼ cup red wine vinegar
2 cups red wine
4 cups beef broth
4 cloves garlic, rough chopped
2 onions, peeled and diced
4 parsnips, peeled and diced
6 carrots, peeled and sliced
4 potatoes peeled and cubed
Chopped Italian parsley, for garnish

In a medium sized bowl combine the flour, salt, and pepper.

Add the beef and coat well.

Heat the oil in a large, heavy pot.

Add the coated beef, don’t overcrowd! Cook, turning often until browned on all sides. (You might need to do this in batches.)

Remove the par-cooked beef and set aside.

Pour the wine and vinegar into pot, stirring and scraping all the flavor bits from the bottom of the pot.

Add the beef and broth, then bring to a boil and reduce to a slow simmer for about an hour.

Add the garlic, onions, carrots, and parsnips, cover and cook for another hour.

Add the potatoes and cook for an additional 30 minutes.

Taste and adjust seasoning to your palate. Garnish with parsley and serve.

MOROCCAN CHICKEN 

This is one of my favorite year-round braising recipes, but because of the colors and the flavor notes, it’s particularly enjoyable during the fall. It also freezes beautifully.

INGREDIENTS:
¼ cup minced garlic
1 tablespoon cinnamon
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
1 tablespoon cup kosher salt
1 teaspoon black pepper
¼ cup minced ginger
½ cup olive oil
¼ cup lemon juice
½ cup honey
5 pounds boneless, skinless chicken thighs

6 ounces butter
2 pounds sliced shallots

1 pound dried apricots, sliced

1 cup sliced green olives
Massive amounts of cilantro
Couscous or rice, for serving

Combine the ingredients from the garlic through the chicken thighs together, then spread onto a large baking sheet and roast at 350 for 25 minutes.

Meanwhile, while the chicken cooks, in a large, heavy bottomed pot, add the butter and the shallots, and sauté until the shallots are translucent.

Soak the dried apricots in hot water until they are plump.

Pull the roasted chicken from the oven, pour into the pot with buttery shallots, and stir to combine. 

Add the swollen apricots, stir again.

Add the green olives and cilantro, and serve with couscous or rice.

CONGEE

A true family favorite. I love making a pot of congee for my family and setting up all the sides, so everyone can finish their bowls to their liking.

INGREDIENTS:
2 tablespoons sesame oil
2 tablespoons neutral vegetable oil
¼ cup finely diced ginger
3 cloves garlic, minced
1 small yellow onion, peeled and diced
1 teaspoon kosher salt
1 cup short-grain rice
8 cups chicken broth

In a heavy bottomed pot, heat the oils together.

Add the ginger, garlic, onion, and salt and cook until softened.

Add the rice, then stir and coat completely. Cook for 5 minutes, stirring frequently.

Add the chicken broth one cup at a time, allowing the rice to absorb the broth with each addition.

When all the broth is absorbed, continue cooking over low heat and stirring until congee has a very soft texture and rice has lost its structure.

Top with fun bites you like best! See suggestions below.

Top with any and all of the following:
Scallions
Shredded chicken
Pulled pork
Soft-boiled eggs
Soft tofu
Chopped peanuts
Cilantro
Soy sauce

HARISSA CHICKPEA STEW

A hearty stew for vegetarians and vegans! This recipe works with most beans, so feel free to swap out the garbanzo beans.

2 ounces olive oil
1 large onion, diced
3 garlic cloves, minced
1 pint shredded carrots

Sauté over medium heat until soft and yielding, then add:

½ teaspoon Ras Al Hanout spice
½ teaspoon cumin
½ teaspoon cayenne
½ teaspoon za’taar 
2 teaspoons Kosher salt

Cook for additional 5 minutes, then add:

3 cans garbanzo beans
3 tablespoons harissa paste 

Serve either at room temperature or warm. Top with cilantro, sliced onion, and feta cheese.

JULIA CHILD’S COQ AU VIN

Why mess with perfection? Julia Child really did master this recipe, so there’s no need to look further. Find it here.

THE JOINT’S BRAISED PORK WITH WHOLE SOY SAUCE EGGS & FIVE-STAR ANISE

A lot of braising recipes are instinctual, easy recipes that are passed down from one generation to the next. This “recipe” comes from Liwei Liao, who’s known in LA as the Dry Aged Fish Guy because of his seafood shop The Joint. He makes the best braised pork belly I’ve ever had, so I asked him to share the recipe. Here’s what it is!

Cut pork belly in rectangular cubes.

Braise with garlic cloves in a cast-iron pot until all sides are browned.

Deglaze with rice wine or shaoshing wine.

Add brown sugar, dark soy sauce, and beer to cover one-third of the pork.

Add whole garlic, white stem of green onion, bamboo, and five spice.

Simmer and turn often, and reduce until tender. Add more beer if necessary.

Serve with chopped green onion.

Enjoy!

BRULEÉD RICE PUDDING

If you have a larger group, this recipe doubles and triples with ease.

Makes 2-4 servings

INGREDIENTS:
1 teaspoon unsalted butter
¼ cup short grain rice
¼ teaspoon kosher salt
½ teaspoon vanilla paste
½ teaspoon ground cardamom
2  cups whole milk, room temperature
¼ cup dried apricots, diced
¼ cup golden brown sugar, lightly packed
2 tablespoons white sugar

Melt butter into a mini oval 7-inch cast iron gratin dish over a low flame.

Stir in the rice, salt, vanilla paste, and cardamom and continue cooking until the rice darkens to a golden hue and is completely coated with spice and butter.

Increase the heat to medium low and stream in the milk in ½ cup increments, allowing the rice to absorb about half the volume of milk with each addition. 

After the last milk addition, incorporate the apricots and brown sugar and continue cooking until the rice is soft and swollen.

Remove from heat and cover the surface tightly with plastic wrap.

Chill when the pudding is room temperature.

When ready to serve, sprinkle the remaining sugar over the pudding and brulée with a kitchen torch or under a broiler on high setting.

SALTED CARAMEL BREAD PUDDING

Serving suggestion: Eat the pudding hot with whipped cream or ice cream. Deeply satisfying.

Makes 8-10 servings

2 loaves of store-bought brioche (3 pounds total), crusts removed and cubed.

Liquid Caramel
2 cups sugar (14 oz)
1 cup plus 2 tablespoons (9 oz) heavy cream
¼ cup plus 2 tablespoons (3 oz) light corn syrup
6 tablespoons unsalted butter (chilled)
1 teaspoon vanilla extract
1 teaspoon fleur de sel

Put the sugar into a medium saucepan over medium heat.

Pour the cream and corn syrup into a small saucepan and set over a low flame.

Using a heatproof spatula, push the sugar into a mound towards the back of the pot. As the sugar melts, you will see the edge transform into a golden brown liquid. Gently incorporate small amounts of sugar into the liquid and continue moving the growing pool of caramel. If the caramel starts to smoke, immediately remove it from the heat and return to heat when the smoke subsides.

As you are cooking the sugar into caramel, keep an eye on the heating cream. Slowly raise the heat to medium as the caramel process is almost complete. You want the caramel to be a liquid amber just as the cream starts to boil.

Turn off both flames and slowly pour the cream into the caramel- it will bubble up aggressively. When the boil reduces a bit, stir in one Tablespoon of chilled butter at a time. Incorporate the fleur de sel and pour the caramel into a heatproof vessel, store covered at room temperature.

Custard

1 pint (16 ounces) heavy cream
1 cup (8 ounces) whole milk
2 teaspoons pure vanilla extract
6 large eggs
5.25 oz or ¾ cup sugar

In a medium sauce pan, heat the heavy cream, milk, and vanilla extract over a medium flame.

While the cream is heating, whisk together the eggs and sugar in a large bowl.

Place the bowl in a shallow ice bath.

When the cream comes to a boil, transfer the hot cream into a heatproof container with a spout.

Whisking the eggs with one hand, slowly stream the hot cream into the egg mixture creating a smooth custard. Allow to cool to room temperature.

Preheat oven to 350 F.

Place the cubed brioche into an extra large mixing bowl. Pour the custard over the brioche, press the custard into the brioche using your hands. Squeeze the brioche cubes until they are uniformly saturated with custard.

Place six individual mini loaf pans on a baking sheet. Fill each pan with bread pudding (approximately 10 ounces) and cover with caramel sauce and a sprinkle of fleur de sel.

Bake for approximately 30 minutes or until the bread pudding puffs up like a soufflé with a golden crown.

Allow to cool for 10 minutes, then top with softly whipped cream to serve.

Note: The bread puddings can be stored, covered, in the refrigerator for up to 5 days. Reheat at 350 F for 10-15 minutes before serving.

WHAT TO DRINK

Go Mega Pints on all of the below. I know….but I really miss that trial. Point being, comfort drinks are rarely diminutive.

**Stout: Very dark and stormy and totally appropriate.

**Cocktails: Go brown and bold, I say! Manhattans, Negronis, and Boulevardiers.

**Red Wine: It’s time for those big Italian reds. Try a Barolo or a Brunello.

**Singe Malt Scotch: My lifetime favorite is Lagavulin, so layered and smoky…you feel it all the way to your toes.

**Spiked Apple Cider: Heat it up and pour in a shot of whiskey or MEZCAL.

BEST BRAISERS

You’ve gotta get the right tool for the job, and in this case, it’s a heavy-bottomed pan that can brown on the stovetop, then simmer in the oven.

Our Place - The Perfect Pot’s pretty perfect. It can go from stove to oven and has a nonstick coating so cleanup is easy.

Toiro - I’m obsessed with Naoko Takei’s Los Angeles store Toiro, where she stocks all sorts of donabe, or traditional Japanese earthenware. The lidded pots are perfect for braising.

Le Creuset - You can’t go wrong with a classic like Le Creuset. Their enamel Dutch ovens, which come in so many fab colors, have thick bases to get braises nice and browned.

ENTER TO WIN A STAUB COCOTTE

Hello! Thank you Staub for gifting a stunning black and gold cocotte to one of you fabulous subscribers!!!! How do you enter?

1. Subscribe to Hi Gang.

2. Message me that you want to enter the Giveaway! @valerieconfctns

3. I’ll choose one winner at random by October 31st.

FALL COOKBOOKS

For me, fall is always a time to get back into the kitchen and make cozy, comforting things. I’ve rounded up some of my favorite fall cookbooks, both new and classic, for your cooking inspiration.

World Central Kitchen Cookbook by Jose Andrés
Especially with everything that’s going on in the world, let’s all draw a little inspiration from chef José Andrés’s humanitarian efforts.

Donabe: Classic and Modern Japanese Clay Pot Cooking by Naoko Takei Moore
Once you’ve stocked up on a donabe (see above), you’re going to want to make all the delicious things in Naoko’s book.

The Pho Cookbook by Andrea Nguyen
Inspiration to make the slurpy soup in ways both classic and modern.

Shabbat by Adeena Sussman
Adeena Sussman’s new book is a celebration of the shabbat dinner — and bringing people together at the table is just what we all need right now.

The Chicken Soup Manifesto by Jenn Louis
Recipes for the world’s most comforting dish from all over the world.

The German Cookbook by Mimi Sheraton
What’s more homey than sausage and kraut? Mimi’s book is one of the standard-bearers.

Cold-Weather Cooking by Sarah Leah Chase
This classic, which was published in 1990, is hard to find in print, but it’s chock-full of excellent recipes.

And, some online recipes for your perusal:

Bon Appetit Braise Recipe Round-Up

Food52’s Best Braising Recipes

“You should really open a bakery.” These were the words I heard on repeat from the ages of 10 to 33. But I didn’t want to open a bakery. My love of desserts was almost primal: I anticipated visits to bakeries and chocolate shops as I would Christmas, the word TREAT resonated on every level, and I didn’t want my treats to become work.

Baking and candy-making were my salve for the stressors of the world, an unsoiled place of pure joy and comfort. I was flattered by the consistent compliments I received around sweet-making, but the thought of losing my freedom held me back. Every small business owner I knew spoke of long hours, few vacations, and a lot of responsibility. And when people made these suggestions during my 20s it felt outlandish. I really enjoyed my free time, and the thought of being hamstrung to a business just didn’t appeal to me.

But as the years passed, this notion of starting a business became more palatable, even intriguing. Ideas were playing in my mind that started taking form. The “what if’s” became more frequent, and every iteration of my future business involved desserts.

You are the timeline.

After spending almost 10 years working in restaurants, and as I continued to immerse myself in butter and sugar at home, I came to the realization that the food industry really was my true calling, It wasn’t until that fateful morning in early 2004, when I woke and the vision was crystal clear. I saw a luxury chocolate company, based in toffee. It was my AH-HA moment some folks talk about…and in my gut I knew it was right.

Once I latched onto this idea, there was no going back. My personality and talents make me a great fit for business ownership. I LIKE being busy and juggling all the balls. Navigating the creative, fiscal, social and community aspects of running Valerie Confections is second nature to me and all those fears of losing my freedom? Well…

My fears were real, and valid, as it turns out.

It’s a bit of a tug-of-war between sacrifice and success when you have your own business. The lows are lower and the highs are higher than I experienced working for other people. The most fundamental advice I share with anyone looking to start a business is: Does this feel essential to your satisfaction in your life? Why do you want to start a business? It must be a core desire — meaning you will not be settled in your life unless you do this. There’s nothing wrong with having hobbies, or enjoying a craft. But if that’s all it is, it may not benefit you to monetize your passion.

I’m throwing you a lot of bits and pieces in this issue, as I type I’m kicking myself a bit, wishing I had streamlined this newsletter better, HA! So let’s call it a taste test in Entrepreneurship 101, including key tips from business expert and designer Joy Cho, some must-do’s, suggested reading and listening, and a smattering of rough candor.

WHAT TYPE OF BUSINESS ARE YOU?

This begs the question, “What are you, in a legal sense?” Follow this link for all the legal set-up stuff.

BE OPEN TO CHANGE

Say my name, say my name.

Establishing the NAME of your company is pivotal in initiating paperwork and a true identity to your brand. So here’s a weird one for you: Valerie Confections was originally called Isabelle Confections. Who’s Isabelle, you ask? Oh, she was our beloved shih tzu, a spunky rescue dog with a chic name. Isabelle, the name, always felt elegant to me- there was a wistfulness, a romanticism to the name that was consistent with the feeling I wanted around my company. A logo was created, an LLC was formed, packaging prototypes were ordered….then we saw an Asian company named Isabelle that distributed cookies in the US, and wee didn’t want to limit the brand to chocolates and a different company owning the US trademark on cookies was a problem.

That’s when Isabelle became Valerie. In hindsight, this was a fantastic correction that happened by accident. Naming the company after a dog who passed away in 2013 was not a great idea. Imagine the constant queries: “Who’s Isabelle?” “Oh, that’s our dog, who died a decade ago.” Not so romantic or wistful, turns out! All this to say that change is good. Be agile when roadblocks present themselves, look for long-term solutions, and keep the train moving forward with longevity in mind.

MISTAKE #1. OR WAS IT # 2, OR #100??
DON’T RUSH.

I rushed.

When Stan and I started the company out of our Los Angeles apartment, I didn’t do the proper due diligence. I didn’t have our margins clearly mapped for big overhead stuff like waste, human error, and slow seasons. I SPENT WAY TOO MUCH ON FRENCH-MILLED RIBBON. The launch of Valerie Confections was fast and furious, a predictable pace for entrepreneurs, but I do wish we took more time in the beginning, because we would have saved tons of money and established a better growth model from go.

SO, YOU STILL WANT TO START A BUSINESS? LET’S GET STARTED.

Social media has made it easier than ever to start a business. An Instagram handle and profile take two seconds to create; Instagram is an invaluable tool for getting the word out about your business. And the templates on sites like Square, Squarespace, and Wix have made building a website a snap, even for non-designers. Logos, business cards, and other promotional materials can be made pretty easily with the help of sites like Moo and Canva.

Are you also opening a bakery or food business? Farmers’ markets are a great way to get started with very little overhead. Most of them take 10-15% of your sales as payment and a small annual fee. But where else do you see thousands of potential customers in a morning? It also gives you the chance to get real-time feedback from returning customers.

Also, I cannot stress this enough: DON’T QUIT YOUR DAY JOB! I worked a second job for the first two years of Valerie Confections, and it took over a year of constant work before I took any money from the company. Unless you are launching with substantial funding, make sure you pad your personal coffers and consider downfalls with your personal finances.

UNDERSTAND THE BASICS

Count the coins! Hiring a bookkeeper is expensive when you are starting your business, thankfully there are many low-cost programs designed for small business owners and individuals. Check these out: Sage, Xero, and Freshbooks.

Tax filings: The IRS does not play. Stay abreast of your filings-those bookkeeping programs are a big help here.

Trademarks: Own your name or names. This step requires a little bit of legal assistance, but a solid trademark protects your vision for growth.

Own your domain: Once again, stake your claim before someone else snatches it up. It’s also a great idea to purchase domain names that might be easily confused with yours.

LEARN FROM THE BEST: JOY CHO

My good friend Joy Cho is a force of nature. Not only did she start the massively successful lifestyle brand and design company Oh Joy!, but she’s now shifted her focus to business and career coaching through her Oh Joy! Academy. I asked her to send me her recommendations of things to consider before starting a business, and her suggestions are, unsurprisingly, brilliant. Here goes:

1. Do Your Research.

Before starting a business, make sure you have researched the market, the potential competition, and the names/websites that you’re interested in using. You want to make sure there aren’t any competitor with products or names that are too similar before you dive in. You can also use this research phase to test out your products or services and get feedback from friends, family, or others in your community.

2. Fuel Your Passion.

If this new product or service is something that keeps nagging at your mind, that you know you’d be great at or your customers would love — do it! It’s scary to try new things but if it’s something you have always wanted to do, there is never a perfect time. So go for it! Follow that drive and trust yourself that you know what’s right or that you at least need to give it a go.

3. Don’t Be Fooled By Freedom and Flexibility.

Flexibility and freedom are often reasons that people decide to start a small business. And, those are two HUGE bonuses of having your own business. You can get flexibility and freedom not only with your time, but with business choices as well. You get to determine what your business will be, how you fit into that, and it allows you to manage the time how you want to. Flexibility and freedom should be a reason you want to do it, but cannot be the main reason. Because honestly, there are often times you will work MORE than the average person with a 9-5 job. Sometimes you’ll often feel less flexible and less free during the building stages of your business or simply when things are booming and busy. 

4. It’s Not Always Glamorous.

Everyone sees photoshoots and accolades and social media stats—which are certainly amazing things to get to do and accomplish. They aren’t seeing when you are wearing seven hats, figuring out how to get rid of the rat infestation in the office, having to fire someone, or any of the other less fun stuff. However, if you can manage the less fun stuff, that makes the actual fun stuff even sweeter!

5. You Can Evolve As You Go.

The beauty of doing your own thing and choosing the kind of work you do is that parts of your business will naturally grow with you. Some changes will be an organic evolution with the times, trends, or social media. But you can also choose to evolve and change your business as it makes sense for you and your life. And, to me that’s a really incredible feeling.

ESSENTIAL BUSINESS RESOURCES

There are plenty of books out there that can help you get organized, get inspiration, and stay inspired as you’re building a business. Here are some of my favorites that I think every entrepreneur should read:

GET INSPIRED

Dream First, Details Later by Ellen Marie Bennett
My good friend Ellen’s book is about taking action and pushing doubt to the wayside. In other words, sometimes it’s best to just DO!

The Messy Truth by Alli Webb
Alli Webb, the founder of Drybar, wrote a raw, honest book about how she had to put aside her drive to succeed above all else in order to find happiness.

Girl Code by Cara Alwill
The message in Cara Alwill’s book is pretty simple: Supporting other women is key to success for female entrepreneurs. No hoarding of information or contacts, ladies.

STAY CREATIVE

The Creative Act: A Way of Being by Rick Rubin
Here I am almost 20 years into business-ownership, and find I need creative juice more than ever. Rick Rubin’s book is the most inspiring and equalizing gift. I read bits of this book almost daily, and find endless truth and motivation in his elegant prose on creative energy and actualization.

You Can Find Inspiration in Anything by Paul Smith
I also believe that you can find inspiration anywhere, whether it’s a song or something you spot on the street or from travel. Fashion designer Paul Smith’s brilliant book is a beautiful visual exploration of this theory.

The Creative Habit by Twyla Tharp
Choreographer and artist Twyla Tharp believes that you have to make creativity a regular practice. Her book is full of exercises to put that big brain of yours to use.

PODCASTS

I’d recommend listening to podcasts about business, as well, both for inspiration and to learn about founders’ mistakes and how they handled them. Second Life, hosted by Who What Wear founder Hillary Kerr, profiles women who’ve pivoted and made career changes. NPR’s How I Built This lands heavy hitters in the entrepreneurial space, from industries ranging from tech to fashion to beauty to food. Also check out Goal Digger, the Marie Forleo Podcast, and Girlboss Radio.

FUELING UP IS A NONNEGOTIABLE

My three biggest pieces of advice for a new business owner?

1. Sleep.

2. Exercise.

3. Maintain your personal relationships outside of work. (In other words, have a life.)

Wishing you luck!!

XO,
Valerie

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As a West Coaster, spring cleaning has never resonated with me, but the beginning of the school year, with its syllabi and schedules in multiples, always has. The general consensus in the first week of September, whether you have children or not, becomes that we’re all going back to work, wouldn’t you agree? Those brief carefree days of summer were great; can’t wait to see you again!

As I was warming up for the new season, I took a scrutinous glance around my home, only to find it’s a goddamn mess. Why is everything so…cluttered? Why don’t I have a SYSTEM for my kitchen and home office?

SMH, I decided to dedicate myself to getting my house in order. This is a big journey (that I’m just starting tbh), and I’m excited to share with all of you! And based on DM’s I’ve been receiving, I’m not alone on the fall home reset. Here’s how I started to tackle it in my own house, along with some resources for home/kitchen/office/life organization. The big takeaway? It’s a choose-your-own adventure sort of approach to getting things in their proper place, so you do you, gang. I’ll be sharing progress pictures over the next couple of months so stay tuned!!

XO,
Valerie

LET’S MISE EN PLACE MY HOME

My house comes together nicely when we entertain: Odds and ends are predictably shoved into drawers and closets, but as summer came to a close I noticed an overflow of hidden chaos. Too many years of shoving things into drawers and closets has resulted in clinical disorder.

Although extremely intimidated, or just not aligned, with a lot of home organization experts I see on social media, I’ve been taking small notes from them to improve my organizational well-being. But I still felt a little lost and rambling around how to plan this process. So I called on my friend Ellen Marie Bennett, a multi- hyphenate entrepreneur (you may have heard of her apron company Hedley & Bennett), who is an expert at home organization.

We Facetimed with each other, and I showed her my dirtiest bits, the cluttered drawers, the disordered cabinets…it really feels weird to share these things! Then I popped over to her house to see all the aspirational order. Ellen went right into ZONE talk. Ellen’s process of organization begins with making piles of each category (pasta, rice, canned foods, spices, you get it) and then creating designated clear areas for each group. As she was walking me through this very logical process, my brain clicked to what I know very well. We were MISE EN PLACE’ing my home.

I mean, I know you all watched both seasons of The Bear, thrice, so this is likely not new information. But “mise en place” is a term we use in the kitchen that literally means “everything in its place.” It usually refers to prepping ingredients before you start cooking, so that everything is in reach and ready to go.

The next step in this mise en place is to place everything in three piles: keep, toss, or donate. Going through my kitchen cabinets, I unloaded four large garbage bags for trash or donation. It felt great, and healthy! As it should, considering that organizing is a known stress reducer, and the physical exfoliation of getting rid of things we don’t need feels like shedding an excess layer.

I’ve never understood why I can keep pots, small tools, and chocolate tools all assigned to their proper area at Valerie Confections, while at home my kitchen is overrun with equipment and ingredients with a distinct level of chaos (see immediately above). But now, the streamlined simplicity of my professional kitchen is moving in. Here are some of the biggest takeaways I learned through this process.

Set realistic goals, then carve out time to do smaller tasks. Because let’s be honest: You’re simply not going to organize your entire house in one afternoon. And after purging from your closet and kitchen and office and looking around at all the piles, all you’re going to be is frustrated.

Create (doable!) regular assignments for yourself. The other day, I cleaned out half my kitchen in five hours’ time. But I didn’t get to labeling or finalizing a spice drawer (and that’s okay). So I’ve created some weekly organizational assignments for myself — a homeware syllabus, if you will. This is where I have fallen off in the past, expecting myself to revitalize a whole house in an afternoon. So I’m starting with one room, the kitchen.

Organize according to your own personal style. For instance, those beautiful Instagram pantries don’t coalesce with my lifestyle, but I’m adopting methods and tips from many of these resources to benefit from organization that fits into my aesthetic and reality. Prioritize the ability to grab the items you use most often, which is different for everyone. And when it comes to storage, I have a mixture of pieces from Staub, Weck, and Container Store. This eclectic mix feels more organic to my eye, which has never been drawn to things that are TOO perfect. People also love writing on things in liquid chalk, which I find helpful in the refrigerator but not on my shelves. Follow your own sense of what fits!

INGREDIENT PREP > MEAL PREP

With an ordered kitchen, we probably need organized ingredients, right? Okay, another confession: Super structured #mealprep scares me a little bit. I am vulnerable to the whims of my palate, and when a strong desire shows itself, it must be sated. That being said, I do find ingredient prep very helpful in organizing my family’s food each week. We generally have a rotation of the following ingredients around; many are incorporated into easy after-school snacks and they’re all components that we generally consume year-round.

Beans - So versatile! I generally cook a large pot of beans on Sunday and hold a couple quarts in the refrigerator. Uses? Use them to make chili, as a filling or side for taco night, make breakfast beans with a fried egg, or throw them into a soup.

Roast chicken - I never tire of a delicious roast chicken. We average one a week at home, whether it’s pulled into salads or sandwiches or served atop rice (more on that below).

Oil-packed tins of tuna and sardines - Stock the larder with these protein- and omega 3-packed delights. Love some flaky fish on a salad, mashed on toast, or as the base for a decadent tuna melt.

Quinoa - Not dated! Still delicious and nutritious as a side or a base for a big bowl of roasted and fermented vegetables.

Roasted or boiled baby potatoes - Perfect to toss into a simple Niçoise, to put on a crudite platter, or to eat cold alongside cold roast chicken.

Hard-boiled eggs - A quick protein snack or a light breakfast, or ideal for slicing on a Niçoise (can you tell I love a Niçoise?) or chopped salad. They never go to waste, at least not in my house.

Rice - Fried rice is on heavy rotation for breakfast, lunch, and dinner. I always have a quart of cooked white or brown rice at the ready.

Greens - On Sundays I prep two huge bags of green mix, which is nutritious and a little sturdier than leafy lettuces. Kales, chards, and celery make for a flexible vegetable blend that is used in salads, stir fries, soups, and pastas.

Are you into full-on meal prep? To each their own. I recommend going to the experts. Catherine McCord has a genius template for planning the week in her book Meal Prep Magic, or check out her just-released Weelicious School Lunch Guide for the little ones. Mother Mag also just published a great lunch guide for kids. What’s Gaby Cooking also has fantastic ideas and recipes for menu planning.

ALL THE RESOURCES

There are so many places to look for organizational inspiration, from actual books to sites to bright, beautiful Instagrams.

Online & In Bookstores

Food52 - The site where I’m now, ahem, the Live Fire Cooking Resident has both editorial resources and plenty of products that can help you put things in their right place. The editors also put together a book in 2020 called Your Do-Anything Kitchen, which helps with everything from selecting only the most essential tools to the best cleaning methods for sparkling counters, sinks, and everything else you can think of.

Domino - I’ve always been obsessed with Domino magazine, which has plenty of online resources about home organization. The editors came out with a book several years ago, Your Guide to a Stylish Home, which includes everything from textile suggestions to personal advice from the editors to how to declutter and reorganize your bookshelves (stylishly, of course).

Remodelista - Back in the early days of the blog era, I would spend hours (particularly late night) scrolling through Remodelista for home design and decor inspiration. Thank you, Julie Carlson, for the beautiful, inspirational website you created. Remodelista now has a completely separate Organized Home mini-site with thoughtful storage tips for every room from the kitchen to the bedroom to the bathroom.

Marie Kondo - Although the captain of “sparking joy” has been less enthusiastic about the ultra-organized home of late, her 2010 book The Life-Changing Magic of Tidying Up has to be included on any resource list about de-cluttering the home. And really, if it doesn’t ultimately spark joy, why do it? (In organizing and all other things.)

The Home Edit - My daughter GeeGee was so into the Netflix series featuring Clea Shearer and Joanna Teplin, home organizers to the stars. I love the theme of their new book, Stay Organized (out in September), which helps readers put workable systems into place to keep their homes in tip-top shape. Because what’s the point of doing all the work to straighten things up if you let your home/office/kitchen slide back into madness?!

Last but not least, our QUEEN, Martha Stewart - Leave it to Martha to put together a full-service guide to not only organizing your home, but your life. Her book Martha Stewart’s Organizing is a manual that covers everything from her own personal calendar system to goal-setting to a week-by-week system to get your home in tip-top shape. We love to see it.

On Instagram

Get to scrolling, gang!

The Organized Home (@organized_home)

Ellen Bennett (@ellenmariebennett)

Joy Cho (@ohjoy)

Emily Henderson (@em_henderson)

That Organized Kitchen (@thatorganizedkitchen)

Catherine McCord (@weelicious)

Products & Brands

Neat Method - Not only does the Neat Method sell chic, modern storage essentials like bins and baskets and all that good stuff, they’re also one of the top professional home organizing companies in the country. So if your MO is to outsource, look no further. I’m also slightly obsessed with the brand’s Journal blog, which is chock-full of before and afters that are downright mesmerizing.

The Container Store - Who doesn’t love strolling down the aisles of the Container Store and imagining their closet looking just as perfect as the ones on the floor? The OG of home organization offers storage solutions for everything from, yes, the closet to the laundry room and even the garage.

IKEA - I feel like IKEA is the Fight Club of home decor. The first rule of owning IKEA furniture is that you don’t talk about owning IKEA furniture. But I digress. IKEA not only creates really useful storage systems, but I love sites like IKEA Hackers for ideas on how to make those useful pieces even more functional. And check out these suggestions from Real Simple and House Beautiful to get even more bang for your buck.

Zwilling - Love, love, love Zwilling’s vacuum sealable glass storage pieces because they keep fruit and vegetables super fresh in the refrigerator. And their modular cubes are absolutely brilliant for dry food storage and look great on the counter or in the pantry.

Weck - You met Weck in our Yes We Can edition, but the company also makes some of my favorite food storage containers. I love being able to scan my pantry or fridge and actually see what’s inside, so their airtight Mold Jars are must-haves for my kitchen.

Tiffin - Have you Tiffened? I love these things, the two and three layers are fantastic for both food storage and taking meals on the go. Here’s to Tiffin glory!

WHAT I’M READING: SUBSTACK EDITION

Who else is a Substack addict? I’ve been exploring and I can’t stop subscribing. In each issue of Hi Gang moving forward, I’ll share who I’m reading on Substack. Here’s a sampling of some of my current favorites:

SF Girl By Bay

Susanality by Susan Spungen

David Lebovitz

The Wm Brown Weekly

Food Processing by Carla Lalli Music

Keep Calm & Cook On by Julia Turshen

The Boy Who Bakes by Edd Kimber

Barrett and The Boys

UPCOMING EVENTS

LA Loves Alex’s Lemonade

I’ll be participating in this year’s LA Loves Alex’s Lemonade, which donates proceeds to fighting childhood cancer. Click here to purchase tickets to join me on Saturday, September 23rd at UCLA.

BBQ Bootcamp

The next BBQ Bootcamp is coming up on October 15th to 17th at the Alisal Ranch. Join me for a celebration of global live-fire cooking. Reservations and more info can be found here.

Subscribe now

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Any visit to the farmer’s market or supermarket tells you we’re in peak season for produce. The imbalance from summer to winter feels almost unfair, doesn’t it? But here we are, and if you’re like me you’re tormented by the best ways to hang onto these deliciously long days. So let’s preserve them. Whether you have a shelf in a small cupboard or a massive pantry that rivals Queen Martha Stewart’s, putting a little something up is the foremost way to cling to the best fleeting flavors of the summer.

I starting making jams and marmalades in 2009, and quickly got addicted. The transformation of a case of fruit to 12 perfectly sealed jars of jam is one of the most gratifying practices I follow in the kitchen. A word of caution: Tread lightly. Once you start down the magnificent road of canning it’s extremely hard to revert. You will start looking at fruits and vegetables through a different lens. That lemon you might have used for a vinaigrette now holds a multitude of powers…Of course you can create an unctuous batch of marmalade, or maybe you go a savory route and create a massive jar of preserved lemons. The zest goes into your blueberry jam, while the seeds contribute to a natural pectin sachet. What Fergus Henderson’s seminal cookbook The Complete Nose to Tail did for my perception in meat cookery, adopting jamming and pickling did for my awareness in whole fruit and vegetable use.

In this all-canning edition of Hi Gang, we visit with the legendary Evan Kleiman, who you all know as the longtime host of KCRW’s “Good Food,” and local Hometown Hero Royce Burke to talk about their annual tomato preserving adventure. Gang, click the link and watch the video of the conversation we had led by the intrepid Hi Gang editor and pizza aficionado Karen L. Palmer.

Yes, there’s a video!! It feels so tech-savvy…You get it, there’s a lot going on here: I’ve put together a full list of essential canning tools, as well as my favorite books on the subject. I’ve also included home-base recipes for jam and pickles.

Have fun in your hot kitchen, create a seasonal ritual like Evan and Royce, and reap the benefits all year long.

XO,
Valerie

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MAKING CANNING A TRADITION WITH EVAN KLEIMAN AND ROYCE BURKE

Every September, Evan Kleiman, host of KCRW’s “Good Food” and Los Angeles chef Royce Burke get together for an entire day spent canning tomatoes. During their canning endeavors, they partner with their friend Kazi Pitelka to process a few hundred pounds of tomatoes into a simple pomodoro (with garlic and olive oil) and puttanesca (with blended olives and capers).

I recently sat down with them to talk about their yearly tradition, and what really struck me is just that: that it’s become a standing process that they slow down, make time for, and truly get in the moment of working with their hands.

“It’s an exhausting but incredibly fun day. It’s a punctuation to the summer and an incredible marker of time passing,” Evan said. “By doing this every year, we’re creating new vintages, in a way.”

Royce added, “Life is stupidly busy, but this is one of the few things I make time to do. You’re literally preserving a moment. It’s one of the happiest days of the year for me, and every time I pull out a jar, I smile.”

For those who have never tried canning before, Evan recommended seeking out someone who’s done it before and apprenticing with them, or looking into local classes. Royce recommended making it a tradition, and a yearly appointment to spend time with people you care about.

You can watch a video of our entire conversation here.

WATCH THE VIDEO

LET’S HAVE A CANNING MOMENT, SHALL WE?

If you’ve never put up fruit and vegetables before, trust me, it’s so basic. Here, I’ve put together some easy-to-follow recipes for jam and pickles, as well as some tips and tricks, so your next canning adventure is a breeze. Yes YOU can!

BASIC JAM

This is my go-to jam recipe, which is endlessly adaptable. More on that below.

The blueprint: Most berries and stone fruits jam very successfully with the following template: Use 5 pounds of fruit to 4 cups of white sugar. Follow the process of the Strawberry Vanilla Bean Jam recipe above, and experiment with any of the following fruits: plums, apricots, nectarines, blueberries, blackberries, and raspberries. They’re all fantastic “beginning jam” fruits that have similar sugar levels and cook times.

Variations: Enjoy spice and different flavor elements? Add cloves, candied ginger, and cinnamon to plums to create a spiced holiday jam. Or keep it really simple. Lemon zest and lemon juice highlight the tart notes in blueberries beautifully.

These are just a couple of ideas. The more confidence you build, the more you will experiment and discover your favorite formulations and discover your own canning personality.

BASIC PICKLES

Pickles are surprisingly easy to produce, and if you make refrigerator pickles instead of canning for long-term preservation, the entire process takes under thirty minutes.

The blueprint: Start with a pickling syrup, which is 1:1 vinegar to water, add a small amount of kosher salt and sugar and bring to a boil. Aromatics are herbs, spices, garlic, ginger, jalapenos—essentially ingredients that add dimension and personality to your pickles.

The following is a template to mirror, followed by suggestions to alter the pickle for different flavors.

Pickled Asparagus Spears

Inspired by Saving the Season: A Cook’s Guide to Home Canning, Pickling, and Preserving by Kevin West

Makes about 50-60 pickled asparagus spears, depending on the girth of the asparagus.

Ingredients:
1 quart white distilled vinegar
1 quart water
1 tablespoon kosher salt
2 tablespoons sugar
5 pounds of asparagus, trimmed and cleaned.

Aromatics (this category is listed PER JAR):
2 garlic cloves
½ teaspoon white peppercorns
½ teaspoon fennel seed
½ teaspoon whole coriander
½ teaspoon mustard seed

Instructions:

Combine the vinegar, water, salt, and sugar in a medium sized pot. Stir with a heatproof spatula and bring to a boil, then remove from heat.

Pack the asparagus spears in sanitized pickling jars. I used 8 tall canning jars that hold 1 pint. (If you have short jars, you may need to trim the asparagus.)

Place the garlic in between the spears, and pour in the remaining aromatics.

Bring the pickling syrup back to a boil, then carefully ladle it over the asparagus. 

If you are processing the pickles, proceed with canning instructions, found here. Or, place lids on the jars, then allow the pickles to cool to room temperature and refrigerate.

Variations: You can replace the asparagus with a variety of vegetables including baby zucchini, shallots, peas, celery, Kirby cucumbers, turnips, green beans, and okra. Really, just experiment to find your favorites.

You might also replace the aromatics with dried Thai chiles and star anise, or Mexican oregano and dried chipotles. Again, go with flavors that make the most sense for you and your palate.

TIPS & TRICKS

Freeze it: No time to put it up? Clean, dry, and freeze your fruits. De-stem strawberries, halve the stone fruits and remove the pits before freezing for the best results. Then get to it when you can.

Ask for seconds: When you run down to the local farmer’s market, get real friendly with the farmers if you aren’t already (you know, bringing them coffee and chatting about climate issues). Most farmers have what is called #2 fruit, or seconds. Generally this is physically marred fruit, or fruit that will spoil relatively soon. These offerings are heavily discounted and are great for jams and marmalades.

Skip the canning: Working with a micro batch? Or maybe you just don’t have a lot of space in your home and “processing” feels like a waste of time? Store your batch in the refrigerator, although know that the shelf life is substantially decreased, generally up to 1 month.

FAVORITE CANNING & PRESERVING BOOKS

There are so many great books out there for people who are interested in preserving. Some zero in on really traditional techniques, while others take a more modern approach to the process. Here are some of my favorites:

• Saving the Season by Kevin West

  This book by my good friend Kevin, a former editor at W, is one of the gold standards for learning the ropes of preserving.

• The Kimchi Cookbook by Lauryn Chun
  A step-by-step guidebook for making the Korean classic.

• Canning for a New Generation by Lianna Krissoff
  This book takes a more modern approach in ingredients and flavors.

• The Modern Preserver by Kylee Newton
  I love the creativity and flavor combinations in Kylee’s recipes.

• The Noma Guide to Fermentation by Rene Redzepi and David Zilber
  Perhaps not the most user-friendly book, but Rene is obviously a master at preservation, so it’s worth paging through for inspiration.

• Mes Confitures by Christine Ferber
  Famed patissiere Christine Feber’s jams and jellies are truly extraordinary, with a decidedly French feel.

• The River Cottage Preserves Handbook by Pam Corbin
  I’m obsessed with everything from the River Cottage, and this book is no exception.

• Jam Bake by Camilla Wynne
  I love this book for the applications it provides once you’ve made a bunch of preserves and want to use them in interesting ways.

• Preserving the Japanese Way by Nancy Singleton Hachisu
  A beautiful book that celebrates time-honored traditions and techniques of preservation in Japan.

The following books aren’t only about preserving, but include some great insights on the topic:

• Sweet by yours truly
  I included a full chapter on canning in my 2013 cookbook.

• Smoke and Pickles by Edward Lee
  Louisiana-based chef Edward Lee combines classic techniques with Southern and Korean flavors to delicious results.

• On Vegetables by Jeremy Fox
  Jeremy, the executive chef at Birdie G’s here in Los Angeles, is a master with produce and includes preservation techniques in his seminal book.

• Fridays from the Garden by Richard Christensen
  The founder of Flamingo Estate wrote a gorgeous book that celebrates all things fruit and vegetables.

YOUR LARDER IS STOCKED, NOW WHAT?

Yes, you’ve canned, and now you’ve got jars upon jars of preserves, syrups, and pickles. Aside from the obvious applications, what can you do with them? Below are some ideas to take your preserves from ordinary to extraordinary. Think of these as blueprints, as well.

Tomatoes: When I chatted with Evan and Royce, they mentioned a few really ingenious ways to use canned tomatoes — Evan essentially uses them anytime she needs tomatoes for a recipe, which includes sauces and curries (!!). Royce likes to use them in stews. I could also imagine a Bloody Mary would be pretty delicious…

Jam: Get creative! There’s so much more to do with jam than spreading it on your morning toast, although there are few things more divine than homemade jam and salty butter on a thick slice of toast. Slather it on a Brie and ham sandwich, drizzle it over vanilla ice cream or a simple pound cake, thin it out to make a glaze, or place dollops on your next cheese board.

Oh, one of my favorite uses is to generously coat chicken thighs in apricot jam, then roast them with garlic, ginger, and a hefty sprinkling of smoked paprika. Serve with crushed green olives, cilantro, and rice for the easiest #Moroccan chicken.

Pickles: Of course, use them on sandwiches and salads, chopped into dips and spreads, and on charcuterie boards. But you can also use the juice for salad dressings, to brine and tenderize a roast chicken, or as an umami-packed addition to cocktails like Bloody Marys and dirty martinis.

FOLLOW ME ON FOOD52

I recently became a Live Fire Cooking Resident at Food52! Follow me on F52 to get new recipes, product picks, and more.

FOLLOW ME

UPCOMING EVENTS

Saturday teas at Valerie Confections

Our California-chic Saturday teas have become so popular that we’ve started holding them every Saturday. Find reservations here.

LA Loves Alex’s Lemonade

I’ll be participating in this year’s LA Loves Alex’s Lemonade, which donates proceeds to fighting childhood cancer. Click here to purchase tickets to join me on Saturday, September 23rd at UCLA.

BBQ Bootcamp

The next BBQ Bootcamp is coming up on October 15th to 17th at the Alisal Ranch. Join me for a celebration of global live-fire cooking. Reservations and more info can be found here.

Subscribe now

Well, it’s a been a minute, right? The close of spring was overwhelming, with end-of-school-year activities and hosting possibly too many events. In any case, summer is finally here and I am loving the outdoorness of it all. I’m filling this time with a sense of ease. A long swing in the hammock with a light read, sipping wine at 4 p.m., and chatting with friends around a grill are always highlights to these months with the long days and pretty light.

Of course, I still have a business to run over the summer, but we make a point of calling it off a little early during this season to just enjoy. In this issue you’ll find all sorts of ways to linger: a lengthy list of not-too-heady reads, picnic tips from Nathan Turner, my favorite canned beverages, and lots of grilling.

And speaking of grilling!! I have good news to share. This month I launch a partnership with Food52 as their Live Fire Cooking Resident. This position is an absolute privilege, seeing as I’ve been a massive fan of founder Amanda Hesser since her days at the New York Times. Each month a new recipe will be released on the Food52 platform and you can shop my picks from the Food52 site directly. I mean, seriously, I do the majority of my gift shopping on F52 — what a fantasy to curate a shopping list on their platform.

Please follow along, and as always, let me know what you want to see!! Have fun out there, friends.

XO,
Valerie

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PARTY PLANNING ADVICE FROM THE GREAT NATHAN TURNER

I’ve long turned to Nathan Turner’s book I Love California, which came out in 2018, for outdoor entertaining advice and inspiration. If you’re not familiar with Nathan, he’s a designer and former AD editor who’s regularly featured on The Today Show and who offers advice on living well in pretty much every publication you can think of.

Some of the tips from the book that really resonate with me are to do a walk-through of any space to get a feel for how a guest will experience your party. And he stresses to be prepared for the unexpected, so have extras of things that people might need when you’re planning an al fresco party, like bug spray and throw blankets.

If you’re not able to nab a copy of the book before your next party, this article in the Los Angeles Times distills some of Nathan’s smart, practical tips to throwing a great summer party.

READ THE ARTICLE

YES, WE CAN (DRINK DELICIOUS THINGS FROM A CAN)

When it comes to dining outdoors, ease is paramount. So how fantastic is it that there are now so many straight-up good beverages available in canned form? Just pop them in a cooler with some ice, and you’re golden (instead of lugging around bottles of wine, for instance).

There are so many great options out there these days, but here are some of my favorites for summer thirst-quenching. I recently chatted with the incredibly talented somm Kristin Olzsewski, who started Nomadica here in Los Angeles a few years ago about why canned drinks have become ubiquitous.

“The reason why we went to cans is because of the sustainability element. Cans are more sustainable than individual glass bottles,” Kristin told me. “I love that it’s almost assumed these days that brands have a sustainability element.” 

Nomadica - I’m personally obsessed with the sparkling rosé (which Kristin loves, too) and the Cheeky Red, a juicy, easy-drinking red. She also shared the news that the brand is launching an orange wine (!!) in mid-July, and a Sauvignon Blanc Spritz for wine club members. What could be more summery than that?! And lastly, Kristin very generously offered Hi Gang readers a discount code: Use VALERIECFNS at checkout for 20% off your order. Cheers to that!

Ysidro - An ingenious sake spritz, which is lightly flavored with grapefruit and sea salt. Crisp, refreshing, delicious with all of your picnic fare.

Vervet - These California-made canned cocktails take inspo from LA’s melting pot of cultures and cuisines. That translates to super-refreshing drinks like a clear Bloody Mary and a strawberry spritz. Trust me, buy the Party Pack.

Flying Embers - My favorite hard kombucha. It comes in flavors like Orange Passion Mimosa, Mango Tango, and Pineapple Sunset. If those don’t sound like outdoor refreshment in a can, well, I don’t know what does.

Little Saints - A Negroni Spritz, Spicy Margarita, Ginger Mule, and Paloma in a can, and without the hangover? Sign me up. I’m obsessed with this line of balanced mocktails.

Olipop - Another non-alc option for those abstaining or cutting back on the booze. These new-school sodas are low in sugar and have ingredients that support digestive health. You know I love a cleanse, so for me these are a win-win.

EXPLORE NOMADICA

LET’S PACK A PICNIC

We started picnicking when our son August was in preschool. It was the easiest way to get a group of families together and also enjoy some delicious food. For the last decade plus, picnics became a summer mainstay for a long afternoon of leisurely eating and catching up. Here are some of my favorite picnic recipes (many of which are practically non-recipes, they’re so simple) and recommendations.

Lemon Potato Salad
Boil 2 pounds of small fingerling potatoes, let cool. Mix in 1 cup of your favorite mayonnaise, 1 cup diced celery, 1/2 cup diced onion, 1/2 cup sour cream, 3 tablespoons lemon zest, 2 tablespoons lemon juice. Season with salt and freshly cracked pepper.

The Good Chips
Pack a bag of chips, but go for quality!! I’m a big fan of The Good Crisp Company and Torres (the truffle potato chips — to die).

Orzo Salad
I’m a very late joiner to the orzo club, but now I can’t get enough of it. Love this diminutive pasta both hot and cold, but for picnics I like keeping it simple. Here’s the recipe: Cook one pound of orzo to al dente, then drain and toss with a lot of olive oil, and 1/2 cup each of Italian parsley, dill, green onion, and mint. Season generously. Allow to cool and cover with shaved Parmesan.

Harissa Chickpeas
These spiced chickpeas are so flavorful, you won’t be able to stop eating them. Click the link for the recipe.

Cold Fried Chicken
This is not a recipe, it’s a lifestyle. Find the best fried chicken in your city, and pack it in your picnic basket. Cold fried chicken is delicious, you can always buy the day before to avoid errands the day of your picnic. My favorites in Los Angeles are Honey’s Kettle and Dinah’s Chicken.

Small Sandwiches
Grab some little rolls like King’s Hawaiian or little slider buns and fill ‘em up with a variety of ingredients like ham and cheese, turkey and avocado, or pimento cheese.

Olives/Nuts
Roast some almonds in olive oil and big branchy herbs like rosemary and thyme, then pour them over some big meaty olives and clock out.

Stone Fruit Cobbler
A dead-simple cobbler that showcases the best summer fruit. Click the link for the recipe.

TINNED BOARD SUMMER

I absolutely loved the piece Krista Simmons wrote on tinned fish boards for Sunset — so why recreate the wheel? Check out her beautiful article, then pop open some tins and discover why a fish board is the most no-hassle way to entertain this summer.

READ THE ARTICLE

EVERYTHING BUT THE GRILL

You’ll find me here year-round.

A few thoughts on life fire cooking: Approach your grill the same way you might the top of your range. Put a few things on there and keep it all moving.

Grab a few good cast iron pieces for grill-to-table ease. Then find a grill you feel comfortable driving. Some things to consider: Does it fit in your outdoor space? Are you a charcoal or gas griller? Think about the equipment that suits your life, not the thing you see on Instagram that looks cool.

A small tabletop grill really does the job, although my favorite is the Big Green Egg because I like to do desserts with the ceramic cover as well as traditional grilled foods. Okay, let’s eat…Have some fun, and if you burn the steak just turn it into hash!

Oysters with Yuzu Koshu Butter
Yuzu koshu (a condiment made from chiles, yuzu peel, and salt) is found in most Asian markets, but you can also find it here. Mix 1 tablespoon Yuzu Koshu with 2 ounces of butter. Shuck your oysters, place them on the grill, and top each oyster with 1 teaspoon of the yuzu butter mix. It will coalesce with the oysters brine creating a delicious bite.

Rib Eye Steak
The key to a good steak is buying good meat (like Snake River Farms or Herd and Grace) and cooking it very simply. Start with room temperature meat, throw it on a grill with a medium flame, and season with salt and pepper. Flip every minute, seasoning with each flip. I like to baste with a combination of olive oil and melted butter. Cook for about 12 minutes in total, then let it rest for 5 to 10 minutes, so the steak absorbs the juices.

Pork & Mushroom Skewers with Asian Chimichurri
An update on your typical grilled skewers, with a zippy chimichurri spiked with jalapeno and fresh ginger. Click the link for the full recipe.

Japanese Sweet Potatoes
Place a few of these extremely flavorful potatoes over the indirect heat of your grill. The cook time is about 30 minutes; make sure to turn them frequently. When a fork pierces them with ease, pull from the grill. Carefully slice them open — that steam is hot! Top with salty butter and sesame seeds.

Corn
Grill whole ears of corn during peak season JUST until they change color very slightly. Then slather the ears with salty butter or do a spin on Elote with Kewpie mayonnaise, chili powder, cotija cheese, lime, and cilantro.

Grilled Salad
Cycle a tons of vegetables on the grill. My favorites are baby zucchini, little gems, green onions, radicchio, and celery. Pull the vegetables off the grill when they look slightly underdone, as they will continue cooking as they cool. Chop them up and douse with the juice of one orange and your favorite olive oil.

Brown Butter Rice Crispies
A richer, more grown-up spin on that classic childhood treat. Get the recipe at the link.

Gluten-Free Skillet Brownies
Who doesn’t love a good brownie?? Cook these on the grill for a kiss of smoke. Click the link for the recipe.

UPCOMING EVENTS

Saturday afternoon teas at Valerie Confections

Our California-chic afternoon teas have become so popular that we’ve started holding them every Saturday. Find reservations here.

Stunning Stone Fruit Pies

Join me for a class on making the most gorgeous stone fruit pies on Saturday, July 29th from 2 to 4 p.m. at our Glendale Chocolate Shop & Bakery. Reserve a spot here.

LA Loves Alex’s Lemonade

I’ll be participating in this year’s LA Loves Alex’s Lemonade, which donates proceeds to fighting childhood cancer. Click here to purchase tickets to join me on Saturday, September 23rd at UCLA.

BBQ Bootcamp

The next BBQ Bootcamp is coming up on October 15th to 17th at the Alisal Ranch. Join me for a celebration of global live-fire cooking. Reservations and more info can be found here.

Subscribe now

For review, I’m not a compare and despair kind of gal. Thankfully, I’ve never gazed at 5’10” ladies with envy in the eye, and I’m generally fairly comfortable with my body — but this year has been a roughie. As a food professional, and primarily a dessert-y food professional, I taste a lot of fatty foods on the daily with high concentrations of sugar. I attempt to balance this consistent flow of high carb/high calorie intake with a committed exercise schedule and strategic “clean” eating breaks. However, I truly fell off the balance beam this past year. It happens to the best of us, so now I’m brushing myself off, doing a clear-eyed salute to the judges, and getting right back on that beam again. Let’s GO!

XO,
Valerie

PS - Seeing as it’s AAPI Heritage Month, I’ve also put together a list of my favorite AAPI-owned wellness brands ranging from food to household goods to clean beauty products. Check it out!

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TRAINING WITH LACEY STONE

If you’ve wondered who the go-to trainer for female founders in Los Angeles is, look no further than fitness expert and celebrity trainer Lacey Stone. (Shout-outs to Ellen Bennett, Sonja Rasula, and all the other incredible ladies I’ve taken classes with!) Lacey’s been in the fitness game for 20+ years, has worked with brands like Nike, Google, and Fitbit, and was on a little TV show called Revenge Body. She is tough, and enforces accountability. You have to show up, be on time, and be ready to go. Lacey will even text you if you’re running late, so best to be prepared.

Pre-pandemic, I did two consecutive two-week bootcamps with Lacey and continued working out with her virtually as lockdown progressed. I felt absolutely fantastic after my second bootcamp. I was physically strong with a clear prioritization on my health. I was eating cleaner, minimized my alcohol intake, and was in great shape when the pandemic began. But Lacey’s bootcamp also gave me a sense of camaraderie: She creates these teams in her bootcamps. The majority of her classes are comprised of 30 to 60 year olds (many of them business owners) — all working hard while respecting physical limitations. One of Lacey’s biggest talents is that she really builds an intrinsic support system of like-minded (mostly) women.

As the pandemic wore on, and I was deep in the grind of running a business and home-schooling two kids (fun!), I had to stop her virtual workouts. Lacey even moved out of Los Angeles for a couple of years, but friends, she is back and re-launching her bootcamps and re-forming her teams. Her arrival has propelled me back onto this path of accountability around my health. It’s been a hard, and much-needed, reset.

Feeling inspired? You’re in luck. Lacey has offered to teach a free class at our Valerie Confections Compound in Glendale on June 13th at noon. The first 16 people to email info@valerieconfections.com with the subject line “Train with Lacey” will be admitted into the class. After the workout we will eat salad together!!

LEARN MORE ABOUT LACEY

THIRTEEN LUNE: CHANGING THE FACE OF BEAUTY

My good friend and neighbor, the brilliant writer and beauty expert Melissa Magsaysay, is part of the founding team of the AAPI-owned brand Thirteen Lune, an inclusive beauty marketplace both online and IRL that sources 90% of its brands from BIPOC founders. Thirteen Lune recently opened a gorgeous 1,700 square-foot flagship store on Larchmont (for non-Angelenos, Larchmont is one of THE chicest shopping streets). I sat down with Melissa to ask her some questions about the company and the way they’re advancing inclusivity in the beauty industry.

How was Thirteen Lune started?

In the summer of 2020, we were in the midst of a racial reckoning. There were all these lists of Black-owned brands to support, and while that’s great, what happens after that? Our founder Nyakio Grieco came together with Patrick Herning to create a retailer and platform that could really prioritize people of color and give them a spotlight, instead of relegating them to a month or a list. We also wanted to undo a lot of traditional retail marketing, and release the myth that Black or Latinx people only create products for other Black or Latinx people. 

We launched in December with 2020 with 13 brands and now have more 160 brands. As a general rule, 90% of our brands have BIPOC founders and, 10% ally-based brands that have been historically inclusive.

So exciting that you just opened a flagship store! Tell me about it.

The flagship opened on May 5th. It’s a hub for community and to show how beauty can be a vehicle for change. We have over 100 brands in total represented in-store, with five brands-in-residence that have their own dedicated spaces throughout the shop. Eyebrow king Damone Roberts also has his flagship salon and studio within the store, and there’s a floral bar by Abigail Spencer’s County Line Florals.

And you host a podcast for the brand called The Beauty Vanguard, as well. What’s the podcast about?

Nyakio and I met almost 10 years ago when I did a feature on a beauty line she used to have. We’ve always have this conversation about diversity in beauty, which is continued on the podcast. We’ve had on founders, influencers, and celebrities like Tracee Ellis Ross, Hannah Bronfman, and LaLa Anthony — people who are really changing the industry and making it more inclusive. It’s a great mix of founder backstory and first-person stories about entrepreneurship.

What are your favorite Thirteen Lune brands right this very minute?

I love Ami Colé. The founder, Diarrha, prioritizes melatonin-rich skin, and her mascara is the best I’ve ever used. Another one is Relevant: Your Skin Seen. Their product One and Done is a great moisturizer, SPF 40, and primer all in one. And I love RMS Beauty, which is one of the OG clean makeup brands and such a beautiful line.

VISIT THIRTEEN LUNE

IN PRAISE OF SALAD

Kale and quinoa elicit a rollercoaster of emotions for anyone who has been through a #physicalreductionplan. The combination of the two ingredients reeks of “health food” but they’re also…kind of great. The term “kale fatigue” is real and I get that lots of folks have judgement for the duo. HOWEVER, I’m still on board.

And it gets crazier, because so are my kids. They are both totally into K&Q, so when I am being vigilant around my nutrition, these old friends make frequent appearances at the dinner table. I love how durable a bundle of kale is, prepped and even dressed in the refrigerator. Kale can hang out for days, and what other type of lettuce can handle that level of distress??

I’m no nutritionist, but it’s well-publicized that these are low-calorie superfoods. The trick is flavoring them correctly so they don’t taste overly vegetal , or just like…earth? You’ll notice a lot of citrus zest and herbs in my salad recipes; I very much rely on these elements as full-on ingredients as opposed to garnishes for maximum flavor. Here are a couple of my favorite extremely simple recipes.

AN EXTREMELY VIRTUOUS KALE SALAD THAT WILL MAKE YOU EXCLAIM “GOOD FOR ME!”

Makes 2-4 servings

(Seriously, you can leave this dressed in your refrigerator for a couple days and just plate a serving when you’re ready to eat.)

4-5 cups cleaned, torn kale and maybe some chard if you’re inspired
1/2 prepared Quinoa
1/2 cup garbanzo beans
1/4 cup Seed Mixture (see recipe below)
2 tablespoons Brightland Ardor Chili Olive Oil
Zest of 2 blood oranges
Juice of 1 blood orange
2 tablespoons apple cider vinegar
Loads of dill
Handfuls of Cilantro
A good flaky salt like Maldon or Fleur de Sel

Toss and eat!

A SPRINGY NICOISE SALAD

Makes 1-2 servings

Note: Fava beans are super labor intensive. They’re delicious, yes, but a chore. Substitute your green bean of choice to save time and sanity.

1/2 cup oil-packed tuna, drained well
1/2 cup cute little roasted potatoes, or larger ones cut into cubes
1/2 cup blanched fava beans or peas or other beans
4 stalks blanched asparagus
2 small tomatoes, sliced
1/4 avocado, sliced
1 tablespoon sliced preserved lemon
A lot of dill
Italian parsley leaves to taste
Chive blossoms or edible flowers for flavor and beauty
1 tablespoon olive oil

Place tuna, potatoes, and vegetables artfully on a plate, drizzle with olive oil, and scatter the preserved lemon around the plate. Finish with flaky salt and black pepper.

RADICCHIO & CITRUS SALAD, SHE’S SO PRETTY!

2 or so servings

4 cups mixed chicories (radicchio, endive, etc.)
2 oranges, peeled and sliced horizontally.
1 mandarinquat or small mandarin, thinly sliced
1 tablespoon olive oil
2 tablespoons Seed Mix (see recipe below)

Toss the chicories with the sliced oranges, which will cover the bitter vegetables in citrus juice. Add olive oil, top with seed mix, and finish with flaky salt and pepper.

SEED MIX

A magical crouton replacement that I mix into salads, sprinkle on avocado toast, and stock in my personal and professional larders.

1 cup raw pumpkin seeds
1 cup raw Sunflower seeds
1/2 cup raw Black sesame seeds
1/2 cup Chia seeds
1/4 cup olive oil
2 teaspoons Kosher salt

Heat oven to 325 F.

Toss all of the ingredients in a medium-sized bowl.

Spread the seasoned seeds onto a sheet pan. Bake for 10 to 15 minutes or until the pumpkin seeds start to pop and the sunflower seeds become tanned.

Lastly, what’s better than salad? A brothy bowl filled with kale from my favorite cookbook of all time, a.k.a. The Zuni Cafe Cookbook by the legendary Judy Rodgers. The recipe is called “Broiled Kale, Four Ways,” but here’s the gist of it.

Makes about 4 cups

Generous 8 ounces kale
1 1/2 cups diced yellow onions
3 tablespoons extra virgin olive oil
Pinch of dried red pepper flakes
2 garlic cloves, slivered (optional)
3 to 4 cups water

Trim the kale of any discolored or damaged leaves, wash in several baths of cold water, and drain. Stack and roll up a few leaves at a time, then slice 1/8 inch thick.

Place the onions and oil in a 4-quart saucepan and set over low to medium heat. Cook, stirring once or twice, until the onions are still translucent but firm, about 3 minutes. Add the optional chile flakes and garlic and kale, and stir as it wilts into a heavy mass, about 5 minutes. Add water and cover by 1/2 inch and bring to a simmer. Salt to taste. Cover and simmer until the kale is tender but not mushy, about 30 minutes. Add water if necessary to keep the kale submerged. Taste for salt.

Serve on a thick slice of good toasted bread with a fried egg, if you’d like.

REFLECTING ON THE REFLECTION CIRCLE

Is your mental Dropbox full? Mine is overflowing, and it seems I’m locked out. Bummer.

My friend Paige Appel, who co-founded both the party planning company Bash Please and the boutique Midland, is one of those people who always appears at peace. The lady has a vibe that exudes warmth and positivity with a distinct level of presence. Her demeanor is almost enviable, particularly for a mother of two with a thriving retail business. Recently she started posting on Instagram about her newest venture, Riverbank, which she launched with DryBar co-founder Alli Webb.

Riverbank is positively awash in neutral tones, which instantly instills a sense of calm. It calls itself a “space for spiritual nourishment,” which is to say that they do acupuncture, sound baths, meditation sessions, breathwork, you get the idea. Paige recently invited me to be part of a reflection circle, which she’s been trained to lead. (If you’re not familiar, reflection circles are a place to be still and freely express your joys or stress or whatever you’re presently going at that very moment without judgment or shame.)

Before I had kids, I meditated every day, and I taught yoga for years. But all of that dropped off, and these days, I crave moments when I’m not on information overload, with my mental inbox at zero, so to speak. That’s what this reflection circle has given me: two hours with no devices, and nowhere else to be. It’s inherently restorative.

It’s a rewarding experience that I’ll be doing more frequently, especially seeing as I’m part of what Paige calls a “container,” or a group that participates together regularly to build a deeper level of trust and comfort. These sessions have almost forced me to practice active listening, which I’m really applying to my everyday life and conversations.

VISIT RIVERBANK

SHEDDING THE LAYERS

If we’re going to talk about wellness, we need to talk about one of the layers that often needs a good scrubbing: our skin. Anyone who knows me knows that I am a big fan of a body brushing sesh: Take that dead skin OFF.

I’ve recently become obsessed with several products from OSEA Malibu, especially their Golden Glow Body Trio. It contains a plant-based body brush, their Undaria Algae Body Oil (which I LOVE — it absorbs beautifully and doesn’t have much of a scent) and their Anti-Aging Body Balm that soaks right into my skin to makes it feel soft and supple. I like to give myself a good body brushing at least once a week, and this holy trinity of products always leaves me feeling completely anew.

And guess what, gang? Our friends over at OSEA have offered us a discount: Use the code HIGANG10 for a 10% off your order. Sloughing skills are in your future!

SHOP OSEA

UPCOMING CLASSES & EVENTS

CLASSES

Baking Basics: Simple Summer Cakes
(Ages 10 & up)
Saturday, June 24th
2 to 4 p.m.
@ Valerie Confections Glendale
DETAILS & TICKETS

Stunning Stone Fruit Pies
Saturday, July 29th
2 to 4 p.m.
@ Valerie Confections Glendale
DETAILS & TICKETS

The Big Chill: Mastering Cold Desserts
Saturday, August 26th
2 to 4 p.m.
@ Valerie Confections Glendale
DETAILS & TICKETS

EVENTS

BBQ Bootcamp
October 15th to 18th
@ the Alisal Ranch
1054 Alisal Rd, Solvang, CA 93463
DETAILS AVAILABLE SOON

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So I did. I went out to the B.Dalton bookstore, bought a cookbook on sushi basics, and taught myself how to make sushi. Delicately sweetened, thinly layered tamago, seasoned short grain rice that was feverishly fanned — these were my activities in preparation for many meals at home. I frequented the aisles of Japanese markets with excitement knowing that in a few hours I would eat endless rolls of Futomaki made by my own hands.

And that began what I lovingly reference as my culinary school of cookbooks. To this day, when I’m researching a new preparation, I turn to my vast collection of cookbooks for guidance, inspiration, and education.

Although it’s all too easy to Google recipes these days, there is a visceral thrill to scanning the pages of a cookbook for the first time, a joy that almost parallels a well-worn cookbook with stained pages and old scribbled shopping lists tucked in the front jacket.

Recently, I had the privilege of moderating a cookbook talk with the adorable Abi Balingit upon the release of her book Mayumu at L.A.’s local cookbook heaven, Now Serving. We also hosted a book signing with snacks (!) for Catherine McCord’s new book Meal Prep Magic, and for real…it’s magic. All this cookbook reflection and chatter inspired me to share my first list of cookbooks with all of you…because we love a LIST.

So while you may find most of your recipes online (and there are some in this very newsletter, in fact!), I encourage all of you to page through an actual cookbook when you’re craving culinary inspiration. There’s truly nothing like it.

XO,
Valerie

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CELEBRATING THAI NEW YEAR WITH VANDA ASAPAHU OF AYARA THAI

Thai food is something I crave, not unlike those sushi rolls from my teenage years, yet I recently realized that I truly know next to nothing about cooking Thai food. So I reached out to my friend, chef Vanda Asapahu of the beloved family-owned restaurant Ayara Thai, for a day of education. We made our plan a couple weeks in advance, the idea being that we would stock my “Thai larder” at BangLuck Market in Thai Town. (Turns out the timing couldn’t have been more perfect, seeing as Thai New Year is this weekend!)

When the day of our adventure arrived, my 11 year-old daughter GeeGee was home from school due to a three-day teacher’s strike, so we were both lucky to receive the best one-day Thai cooking school lesson you could possibly imagine. BangLuck is a small, crowded market in a strip mall with densely packed aisles filled with curries, fish sauces, noodles, and a new addiction, Thai Lay’s potato chips. Vanda is the most patient and engaged teacher; it was such a treat to have her as our guide. Post-market we jumped out to an impromptu Thai breakfast at Siam Cafe, for a feast of congee, Chinese donuts, and Pig Blood Soup that my 5th grader dug into with gusto!

We then went over to Vanda’s house so she could show us how to make a few of Ayara’s most popular recipes: Spicy Basil, Crispy Thai Crispy Eggs, and Jasmine Rice. As she cooked and let me try my hand at the wok, I was captivated by more than a few things, like how she used a flat coconut shell ladle to move food around a carbon steel wok, gently pushing with the edges so as not to smother the chicken and vegetables she made for the Spicy Basil.

And can we talk for a second about the eggs? This technique is so simple, I can’t believe I’ve never thought of it: To create a crispy, bubbly egg with a runny yolk, you simply separate the yolk and add it later. Mind. Blown. Suffice it to say I’ll be cooking all of my eggs that way from now on.

Vanda was kind enough to share all of her recipes with us. Thank you for an incredible day, Vanda!!

MORE ABOUT AYARA THAI

SPICY BASIL

INGREDIENTS

8 large cloves of garlic

1 to 8 Thai chiles (green chiles are spicier than red)

2 tablespoons vegetable oil

1 pound of meat (ground chicken, shrimp, sliced beef or tofu) and 6 ounces of veggies (green beans, carrot, mushrooms, or bell peppers), or 1 pound 6 ounces of meat or veggies

1 tablespoon fish sauce

1 tablespoon mountain seasoning sauce

1 full tablespoon oyster sauce

1 to 2 teaspoons sugar

1 to 2 teaspoons dark sweet soy sauce

1/2 cup packed fresh holy basil leaves

Chili fish sauce (see below), for serving

DIRECTIONS

In a mortar or food processor, combine the garlic and chili oil and grind to a coarse paste. If you prefer, you can also use a knife and mince on a cutting board.

Heat oil in a wok at medium-high heat. When the oil is hot, add the meat. Cook halfway, then add garlic-chili paste to the oil. Let it sizzle for about 30 seconds and become fragrant before mixing it in with the meat.

Add the harder veggies, as they need more time to cook. Add the sauces (fish, mountain seasoning, oyster) and sugar. Add in the softer veggies. Add the dark sweet soy sauce. Stir constantly for 2 to 3 minutes. Taste, and adjust as needed. Turn off the heat and add the basil. Stir until it wilts and serve.

CHILI FISH SAUCE

INGREDIENTS

2 to 3 Thai chiles, sliced crosswise 1/8 inch thick

4 tablespoons fish sauce

DIRECTIONS

In a small bowl, stir together the chiles and fish sauce. Serve immediately, or store covered for up to two weeks in the refrigerator.

THAI CRISPY EGG

INGREDIENTS

1 cup vegetable oil to 1 egg (if using a 14-inch work or skillet) or 1/2 cup vegetable oil to 1 egg (if using a 6-inch wok or skillet)

DIRECTIONS

Heat the oil over medium-high heat. Crack the egg in a small bowl. When the oil is hot, pour the cracked egg in the wok or skillet. Use the spatula to splash oil on top of the egg.

For a runny yolk, remove the egg when it’s crispy on the bottom. For a softly dressed yolk, continue to splash the oil until the yolk firms up slightly. For a well-done yolk, flip the egg over and crisp the other side.

STOVE-TOP JASMINE RICE

INGREDIENTS

1 cup new crop Hom Mali Rice

1 1/4 cups room temperature water

INSTRUCTIONS

Rinse uncooked rice in a bowl of cold water and drain when it becomes cloudy. Repeat the process 3 to 4 times, until the water is no longer cloudy.

Place the clean rice into a saucepan. Add the room temperature water over high heat, uncovered. Stir the rice 2 to 3 times so it does not stick to the bottom of the pan.

When the water comes to a boil, stir one last time, place a lid on the pot, and lower the heat to the lowest setting. Let the rice steam uninterrupted for 10 minutes. Turn off the heat and remove the pan, when the rice is fluffy and free of water. Let the rice rest a few minutes before serving.

GATHERING LADIES WE LOVE

Last month, I shared a little bit about my journey as a female business owner. When we moved into our new Glendale space back in November and started talking about events we wanted to host, I knew I wanted to do a Women’s History Month event to bring together some of my other favorite female founders. It all came together the last week of March with Ladies We Love, a cocktail party, grazing dinner, and all-around incredible evening of conversation.

It was so amazing to see our garden and salon filled with a group of women who inspire me. We each took a turn introducing ourselves to the group, and I chatted with my good friend Sonja Rasula of Unique Markets about mentorship and what it means to her. I cannot tell you how good it felt to see all these women connecting with one another and dreaming up new ways to work together in real time. One of the many great things that came out of a Ladies We Love conversation is that we’re going to host a Natalie Martin sample sale in our garden this month — more on that in the Upcoming Events section!

The night was such a success that it’s going to become a regular quarterly thing at our HQ. And of course, Ladies We Love wouldn’t have been so special without the support of the brands who so generously donated to the event and gift boxes. A huge thank you to BODY, Nomadica, Lady & Larder, Highly Likely, Pause, and Wellness East!

EMBRACING DAILY RITUALS WITH WELLNESS EAST

Hi, I’m Valerie, and I’m 52 years old. I know, weird, right? I’m all honest and transparent about my very middle-aged age. But, the truth is, I’m into it. Each progressive decade feels better; comfort and confidence have grown with each passing year…Yes, there are wrinkles, and I’m no longer the size “ 0” I was in my 20s, but that’s okay. I’m super curious what life will look like in my 80s and 90s, so I take conscious steps to keep the train moving forward.

Recently I was introduced to Wellness East, a fascinating company founded by Jisa Oh and rooted in the idea of starting each day with a sense of renewal. All of the products embrace rituals to improve your wellness and lengthen your lifespan. When they asked me to develop a few recipes using their Okinawan sweet purple potato powder, I jumped at the chance. I love experimenting with an unfamiliar ingredient and hope you do too! Below are are a couple of recipes to try, one sweet and one savory.

FYI - Wellness East’s Ginger Glow Oil keeps my hands soft and supple.

LEARN ABOUT WELLNESS EAST

UPCOMING EVENTS & APPEARANCES

We’ve just released a new batch of classes, events, and afternoon teas at Valerie Confections — or join me at KCRW’s upcoming PieFest or a BBQ Bootcamp at the Alisal Ranch!

CLASSES

All classes take place at our Glendale Chocolate Shop & Bakery:

Perfect Pies
Saturday, April 29th
2 to 4 p.m.; $200/person
I’ll show you how to make picture-perfect pies, including crimping techniques and dough tips and tricks.

The Art of Jam-Making
Saturday, May 25th
2 to 4 p.m.; $200/person
Learn how to make jam, from market to jar.

Baking Basics: Simple Summer Cakes
Saturday, June 24th
2 to 4 p.m.; $200/person
Bring your budding baker to this cake class for ages 10 and up!

Stunning Stone Fruit Pies
Saturday, July 25th
2 to 4 p.m.; $225/person
Learn how to use summer’s most coveted fruit in gorgeous double-crust pies.

The Big Chill: Mastering Cold Desserts
Saturday, August 26th
2 to 4 p.m.; $200
I’ll show you how to make perfect puddings and panna cottas — exactly what you’ll want to make when the late-summer heat gets intense!

AFTERNOON TEAS

We still have spots for the July afternoon tea in our Glendale garden! Come and enjoy our thoroughly modern take on the afternoon tea. Think: tea sandwiches on house-made milk bread, crème fraîche scones, and petits fours…

Mid-Summer Tea
Saturday, July 15th
Seatings at 1 p.m. & 3 p.m.
$65/person

BBQ BOOTCAMP

Spring Classic
May 7-10, 2023
Alisal Ranch
1054 Alisal Road, Solvang, CA
Prices vary
Enjoy some amazing barbecue and learn live fire cooking techniques over four days with me and a curated group of guest chefs.

Use my discount code!!! VG20 for a 20% discount!

ADDITIONAL EVENTS

Natalie Martin Sample Sale
Valerie Confections Chocolate Shop & Bakery
Thursday, April 27th 10-5 pm and Friday, April 28th 10-2 pm
Join us in the garden for a huge sample sale of Natalie Martin’s gorgeous printed dresses, skirts, and more. We’ll have sandwiches and snacks on-hand to purchase as well!

KCRW PieFest
Sunday, April 30th
Royce Quad at UCLA
Noon to 5 p.m.
I’ll be participating as a PieFest judge and will be doing a pie demo — it’s free to attend, so join us, My demo is at 1:30, pop by !

This is our month to celebrate each other and ourselves! A confession: When I launched Valerie Confections in 2004, my gender wasn’t something I considered. Meaning, I didn’t define myself as a female business owner, nor was I really conscious of being or feeling marginalized in the workplace, or life really. For context, I am the youngest of four girls, and my mother is a fierce Chinese lady who always stressed the importance of an independent spirit. As my company grew, I noticed that I hired primarily women, and frequently women who hold strong opinions and talents, so I suppose I had a deep buffer in the female-centric world of pastry and chocolate.

It wasn’t until my late 30s that I became more actively aware of the ways sexism invades the workplace. As I started traveling for events and participating as a “guest chef” in kitchens around the country, I finally saw and felt how women are diminished. As my consciousness grew I became more sensitive to those nuanced ( or were they actually overt?) moments when women’s input would be glossed over or flat-out ignored by men in the room.

My true moment of illumination came when a female mentor in the food world instructed me to be more active in the female chef community. I naively explained to her that I felt fine as a woman in the industry. Sure, there were some irritating moments, but in general I didn’t feel belittled. Then Mentor cut to the chase and explained that I should participate for other women who haven’t had the same experience. What about that 25 year-old who DOES feel uncomfortable breaking into business on her own? Or the 50 year-old who has worked for men her whole life and would be energized by a peer in the industry? Right. Right. How lucky am I to have been given this kind of honest guidance?! This conversation happened well over a decade ago and truly transformed the way I approach community.

Today, I prioritize gathering with fellow female business owners more than ever. I find these dialogues extremely fulfilling, and the most comfortable forum for honest and supportive discourse. We may not all have the same experience, but there is a commonality in our experience. And when we join forces and lift each other up, we’re actually more powerful than we ever could be standing on our own.

I’ve also taken this one step further and am making a point of hosting events and speaking on panels around women in the industry. In less than two weeks, I’ll be moderating a discussion at ChowNow’s HQ here in Los Angeles with some other really incredible women in food. I’m also super chatty about women-owned brands I love — in fact, I’ve put together a list of some of my favorites for you to peruse.

Here's to all the strong, smart, fascinating women out there — Shine Bright, Ladies!!

XO,
Valerie

HOW I LIKE TO HIT PAUSE

In the summer of 2020, I was suffering, like many of you, from something I like to call Collective Stress Disorder. As I’m no psychologist, this is a loose diagnosis at best, but the compounded pressure of Covid-fear, running our company through those intense early months of the pandemic AND homeschooling two children…It was all too much. My husband Stan and I needed a break. Seeing as plane travel wasn’t an option, we booked an Airbnb in Joshua Tree, because hanging out in a house that’s not your own was an exotic trip in July of 2020.

The big bonus at this rental home was the pool: It was long and quiet, with a magnificent view of the desert. For 10 straight days, I languished on an oversized strawberry floaty with Harry’s Fine Line on repeat in the background. The sensation of floating foundationally calmed me and gave me a sensation of total release and support. It was also a sensation I craved upon return to Los Angeles.

What a relief to discover Pause Studio, a true urban oasis with four L.A. locations that a person can just pop into for a couple hours and feel transported to that strawberry floaty high. True bliss. Pause uses the term “flotation therapy” for what one experiences there, which feels appropriate because floating in one of the heated salt water tanks is definitely therapeutic. Purposefully selecting hours in my schedule to go without my phone, traffic, and the general overstimulation of everyday life is of increasing priority for me — and that’s exactly what spending a couple of hours at Pause enables me to do. If you’re like me and maybe you have all the stress and irritating sleep deprivation, I encourage you to try the float at Pause for a reset. It’s addictive!

LEARN ABOUT PAUSE

ON AFTERNOON TEA

My love for afternoon tea runs deep. I started going to the Rotunda (the fancy restaurant atop Neiman Marcus in San Francisco’s Union Square) for afternoon tea with my best friend when we were teenagers. There we were, amongst the ladies-who-lunch eating popovers and $40 salads, teens eating our little tea sandwiches. I absolutely loved the ritual of it all, and the idea of treating yourself in the afternoon; we continued this tradition into young adulthood. Later, after I started Valerie Confections, there something of a genesis with tea at our company, too: We used to serve tea sandwiches at Valerie Echo Park, and tisanes were an integral part of our first menu.

And now, it’s really come full circle. I’m so thrilled that we’re launching a series of afternoon teas next month at our new Glendale headquarters (apparently you are too, because the first two teas we’ve scheduled have already sold out!). The teas we’re planning in Glendale are the exact opposite of stuffy tiered stands: We’re putting a fresher, more modern, more approachable take on the afternoon ritual. Think tea sandwiches on house-made milk bread, scones with fresh cream, and petits fours served in our beautiful garden.

If you can’t make it to one of the teas in person, I’ve included a couple of my favorite teatime recipes below. They’re the perfect excuse to treat yourself one afternoon, and to linger with a friend or two over a cup of something warm.

SMOKED SALMON TEA SANDWICHES

These smoked salmon tea sandwiches were a staple on our Valerie Echo Park menu back in the day, and couldn’t be easier to make. The Lapsang Souchong butter is what gives the sandwiches that something extra. For those who aren’t familiar, Lapsang Souchong is a Chinese black tea that’s dried over pine needles and pine wood, imbuing it with both sweet and smoky notes.

INGREDIENTS

2 large slices of sourdough bread, approximately 8 inches

3 tablespoons Lapsang Souchong Butter (recipe below)

1 medium avocado

4-5 ounces smoked salmon

1 lemon

Olive oil and cracked black pepper for finishing

DIRECTIONS

Lightly toast the bread.

Smear a generous amount of Lapsang Souchong butter on both pieces of bread, covering the entire surface area.

Thinly slice the avocado and evenly distribute on both toasts. Drape the smoked salmon aver the avocado. Using a microplane, zest the lemon over the toasts.

Finish with a drizzle of olive oil and an assertive sprinkling of cracked black pepper. Cut each toast into 3-4 pieces and serve.

LAPSANG SOUCHONG BUTTER

INGREDIENTS

4 ounces unsalted butter, softened

7-10 grams crumbled Lapsang Souchong tea

1/4 teaspoon Kosher salt

1/4 teaspoon lemon zest

DIRECTIONS

Smash the ingredients in a bowl until completely combined.

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MEYER LEMON TEA CAKES WITH POMEGRANATE GLAZE

INGREDIENTS

For the Cakes:

3 1/3 cups (17.3 oz) all-purpose flour

3/4 teaspoon baking powder

3/4 teaspoon kosher salt

3 3/4 sticks (15 oz) unsalted butter, softened

2 1/4 (15.75 oz) cups sugar

1/2 cup (4 oz) crème fraiche

6 large eggs

1/3 cup grated lemon zest

1/2 cup (4 oz) lemon juice

For the Glaze:

2 cups (9 oz) confectioners’ sugar

2 tablespoons fresh lemon juice

1 tablespoon unsweetened pomegranate juice

DIRECTIONS

Make the Cakes

Heat the oven to 350°F. Coat 24 large muffin cups or 3-inch mini-cake pans with nonstick baking spray or butter.

Sift together the flour, baking powder, and salt into a medium bowl.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes.

Mix the crème fraiche, eggs, lemon zest, and juice together in a small bowl with a fork or small whisk. With the mixer on medium speed, alternately add the dry and wet ingredients in batches and continue beating until the batter is smooth, occasionally scraping down the sides of the bowl, about 3 minutes.

Using a large ice cream scoop or a large spoon, scoop approximately 1/2 cup batter into each prepared muffin or cake cup. Bake for 18 minutes, or until the tops of the cakes appear matte and the shiny center has disappeared; do not bake until golden. Let the cakes cool before removing them. Cool cakes completely before glazing.

Make the Glaze

Sift the confectioners’ sugar into a medium bowl. Add the lemon juice and pomegranate juice and stir with a small spatula until completely smooth. Let the glaze sit at room temperature for 10 minutes before using.

Glaze the Cakes

Pour the glaze into a wide shallow bowl. One at a time, pick up each cake, rotate the cake so the top is facing down, and dip into the glaze. Carefully move the cake in a slow circular motion so the entire surface is coated with glaze, then shake gently so any excess glaze falls back in the bowl. Put the cakes in a cool, dry area and let stand until glaze loses its sheen, and sets, about 20 minutes.

Storage note: Once glaze has set, the cakes can be stored in an airtight container for up to 3 days.

STEVE SCHWARTZ SPILLS THE TEA

The tea love continues! Recently Steve Schwartz, the founder of Los Angeles-based Art of Tea and author of a book by the same name, came by our Glendale HQ for a tour and a chat. Art of Tea is known for its expert blends and Ayurvedic elixirs. Here’s a snippet of our conversation about tea and how to enjoy it:

What are the most important elements of creating a balanced tea blend? Walk me through the process.

SS: Crafting a new tea blend is a sensory experience that involves taste, of course, but also aroma and aesthetics. All these elements play into the overall experience the consumer has when brewing a cup. So, while we might start from the standpoint of what leaves, herbs, botanicals, and spices work well together for a balanced and delicious tea, we also think about it holistically…My background is in Ayurveda, so I'm also considering the alchemy of combining certain ingredients to create unique wellness profiles…There's also something instinctual about the process. It's like painting; it starts with inspiration, but when the brush hits the canvas, there's a certain intuitiveness that takes over. 

How would you recommend someone who's new to tea to start exploring?

SS: I really encourage new drinkers to look at it as you would any self-care ritual. What flavor profiles do you like? Do you prefer grassy, earthy notes or something more fruit-forward? Are you looking for an early morning caffeine boost, a mid-afternoon pick-me-up, or something soothing to relax you at night? The key is to find a tea experience that makes sense for you; there are no hard and fast rules. Remember, it's just water and tea leaves — use filtered water and high-quality tea from a trusted purveyor and have fun with it.

LEARN ABOUT ART OF TEA

UPCOMING APPEARANCES

Join me for an intimate, hands-on class at the Valerie Confections HQ (1936 W. Glenoaks Blvd. in Glendale), or at the next BBQ Bootcamp at the Alisal Ranch in the Santa Ynez Valley!

CLASSES

Perfect Pies
Saturday, April 29th
2 to 4 p.m.; $200/person
I’ll show you how to make picture-perfect pies, including crimping techniques and dough tips and tricks.

The Art of Jam-Making
Saturday, May 25th
2 to 4 p.m.; $200/person
Learn how to make jam, from market to jar!

BBQ BOOTCAMP

Spring Classic
May 7-10, 2023
Alisal Ranch
1054 Alisal Road, Solvang, CA
Prices vary
Enjoy some amazing barbecue and learn live fire cooking techniques over four days with me and a curated group of guest chefs.

Hi Gang, can you believe we’re already in our second edition? It feels like we just published the first one. Mind. Blown. And yet here we are, in mid-February, in full chocolate fervor. It’s Valentine’s season, and next to Christmas, this is where this thing we call chocolate life is having its most massive panic.

Stan and I, partners in life and business, and parents to two beautiful children, decided many, many years ago — my word, we’ve been together for an eternity (all joy!) — that we never wanted to go out for Valentine’s Day. We both spent several years working in restaurants before we started Valerie Confections and know how hectic this holiday can be. By the time we reach the 14th every year, all we want is a great night at home with each other and our kids.

Making Valentine’s Day a family affair sparked our now-yearly tradition of pizza and really fabulous Champagne. I want ease and comfort on February 14th, no fuss. I just want to feel the love and eat and drink something really delicious.

And there’s an element of charm in the pizza-Champagne mash-up because you can go high-low. You know, pair a $20 pizza with a $200 bottle of Champagne and have the best night ever. Luckily, in Los Angeles, we have a fantastic lineup of pizza. Here are some of my favorite pizza joints, Champagnes, and sparkling wines. (If you’re outside out L.A., there are a couple of places on the list that could ship to you.)

I do love Champagne, especially when I’m celebrating or feeling a little whimsical, but I thought this was a perfect opportunity to solicit the words of an expert. My friend Jill Bernheimer, who owns an incredible wine shop in the city, DomaineLA, chimed in to Hi Gang with some of her thoughts on pizza and Champagne pairing.

“When talking about fatty foods, acidity in the wine pairing is key. Of course, there is no shortage of cheese in pizza and no shortage of acid in Champagne. It’s a natural complimentary pairing,” Jill told me. “Go for flavors that are not competing, but also stand on their own. Don’t concern yourself with getting overly precious with your pairing.”

Cheers!

XO,
Valerie

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MASTER CHOCOLATE AT HOME

When you read about chocolate-making, it’s generally kind of terrifying and overcomplicated, with a lot of talk about crystallization and different fats. If the thought of giving something homemade for Valentine’s Day is appealing to you, I’ll tell you this: You can easily be a home chocolatier. All you need to know is how to read a thermometer. It’s that simple.

So just have fun with it. Get a little messy and taste things as you go. At the end of the day, if you create a box of truffles for a loved one or friend, it is just such a joyful feeling. It’s how I started a company, after all.

So follow these two simple recipes below, and seriously DM me at @valerieconfctns if you find yourself lost or stressed rolling Crème Fraîche bonbons or making your chocolate-dipped fruit. I’m here for you and your chocolate-making adventures.

CHOCOLATE-DIPPED FRUIT

I have nothing against strawberries, but this recipe is all about being creative and using all the gorgeous dried fruit you can find nowadays. The chocolate-dipped fruit makes for a beautiful gift. Should you want more visual instruction, here’s a vintage video of me making this recipe.

Ingredients:
2 pounds 61-72% chocolate feves (discs) or bars, chopped
Dried oranges, pears, apples, figs and more!

Equipment/Supplies:
Parchment paper
2 sheet pans
Medium-sized glass bowl
Silicone or bendable spatula
Digital thermometer
Microwave

Directions:
Line two sheet pans with parchment paper.

Place 1.5 pounds of the chocolate in a glass bowl. Melt the chocolate in a microwave, stirring every 45 seconds with a silicone spatula. 

Using a digital thermometer, check the temperature when the chocolate is fully melted, and continue heating in shorter time intervals until you reach 120F.

Place the bowl on top of a dish towel for stability and add the remaining chocolate a few pieces at a time with one hand while stirring with the other. Continue this process until the temperature reaches 90F. At this point, the chocolate is ready to use.

Dip each piece of dried fruit halfway into the chocolate, shaking the fruit so the excess chocolate falls off. Place the chocolate dipped fruit onto the parchment-lined sheet pan. When the sheet is filled, place it in the refrigerator for 2 minutes, or until set.

Package the chocolate fruit in a decorative box. Store in a cool, dry place. Do not refrigerate.

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CRÈME FRAÎCHE TRUFFLES

The tangy flavor of crème fraîche brightens the chocolate in this delicate truffle and imparts a velvety texture to the ganache. This recipe makes about 50 truffles.

Ingredients:
2 cups (11 ounces) 61 % chocolate, finely chopped
¾ cup plus 2 tablespoons (7 ounces) crème fraîche
3 tablespoons (1.5 ounces) unsalted butter, softened
1 ½ pounds bittersweet chocolate, tempered*
½ cup each of powdered sugar and cocoa powder, mixed together

Directions:
Line a 9x13x1-inch baking pan with parchment paper.

Set a large mixing bowl on a dishtowel and fill with the chopped chocolate.

Spoon the crème fraîche into a small saucepan and bring to a boil over a medium heat, about 2 minutes.

Pour the boiled crème fraîche over the chopped chocolate and let it sit for 1 minute. Using a small rubber spatula, begin stirring the cream and chocolate together, in one direction, focusing on the center of the mixture. Continue stirring until smooth and glistening, about 2 minutes.

Add the softened butter and stir until it is completely melted, about 1 minute. 

Pour the ganache into the prepared baking pan, scraping the bowl clean with the rubber spatula.

Cover the ganache with a second piece of parchment paper.

Place the baking pan in the coolest part of the kitchen to set, about 4 to 6 hours.

Prepare a second baking pan with parchment paper. Using a small scoop or a melon baller, create small balls of ganache and set on the prepared baking pan. In about 1-2 hours, the truffles will develop a thin crust which makes dipping the truffles substantially easier.

Place the bowl of tempered chocolate on top of a heating pad with the tray of ganache balls to the left, and the lined baking pan to the right. Put the powdered sugar-cocoa powder mixture in a medium bowl.

Using a dipping fork, submerge a truffle in the tempered chocolate, then lift it up and tap the fork against the edge of the bowl so excess chocolate drips back into the bowl. Place the truffle on the sugar-cocoa mixture and wait for about 20 seconds before rolling it. Place the finished truffle on the lined baking pan and repeat with the remaining truffles.

Store in the refrigerator for up to 1 week.

Tip: Placing a dishtowel, or any small hand towel underneath a mixing bowl will stop the bowl from moving while you are stirring ingredients. This method is particularly helpful when mixing.

*Use the same microwave method in the Chocolate-Dipped Fruit recipe to melt the chocolate.

THE PERFECT VALENTINE’S PAIRING

With all this talk of chocolate, I cannot even tell you how excited I am for Valentine’s week at the new Valerie Confections in Glendale. We have friends coming: The cute HeirloomLA folks just launched a floral division of their company, which is so smart, considering their use of flowers in catering installations is always so beautiful. I can’t say enough great things about HeirloomLA: First, I love the founder, Matthew Poley. And they catered our wedding, so we’re lifelong devotees.

On the 13th and 14th, HeirloomLA is having a floral pop-up in the garden where they’ll be selling farmers’ markets bouquets. We’ll make sandwiches, we’ll be open longer hours, and we’ll have more chocolate than you can possibly imagine. We might even have a sip or two of something special to share with you. Pop in to find something sweet for your Valentine. See you next week!

HEIRLOOMLA'S GORGEOUS FLOWERS

GOING BTS AT SMALLHOLD

I’m so into Smallhold, a company that started growing mushrooms in Brooklyn and has expanded to a production facility here in the Vernon area of Los Angeles. (L.A. pals, is it just me or is everything worth talking about happening in Vernon these days?) First of all, the mushrooms they grow — umami-rich Blue Oysters, spongy Lion’s Manes, and big, buttery Trumpets — are absolutely delicious. Secondly, the company’s goal is to make organic mushrooms more accessible to more people while having a lower carbon footprint and using less water than traditional mushroom farms. It’s a win-win.

I recently got an in-person tour of the 34,000 square-foot Vernon farm, and it is fascinating. I wandered into the climate- and humidity-controlled “chambers” where the mushrooms are grown on substrate made from timber waste (only accessible by these crazy high-tech roll-up doors — so cool). I find the work they’re doing so inspiring, and the product is so delicious that I’ve been cooking with the mushrooms pretty much nonstop since I learned about them.

LEARN ABOUT SMALLHOLD

CURRIED MUSHROOM TOASTS

We recently served Smallhold mushroom toasts at an afternoon tea in our Glendale garden. Smallhold mushrooms are MEATY. True sustenance is found in these beautiful fungi, so I played around with 1:1 meat swaps in a couple recipes and my word, do they work well in this curried salad. Spoon this simple but flavorful salad onto toasted crostini, or serve it in a standard sandwich. And how about trying the blue oysters in a Waldorf salad or a mushroom marsala? Yes, please.

Ingredients:
3 pounds blue oyster or yellow oyster mushrooms, brushed clean and cut into 2’ pieces
4 tablespoons curry powder, divided
3 ounces honey, divided
4 ounces olive oil
9 ounces peeled, finely diced apple
3 ounces minced shallot or red onion
6 ounces sour cream or Greek yogurt
4 ounces mayonnaise
2 ounces lemon juice
2 teaspoons ginger powder
1 tablespoon Kosher salt

Directions:
Preheat the oven to 350F.

In a large bowl, toss the mushrooms, 2 Tablespoons of curry powder, 2 ounces of the honey, and the olive oil. Spread evenly over a sheet pan and roast for 15 to 20 minutes, stirring every 5 minutes.

Allow cooked mushrooms to come to room temperature. Mix in remaining ingredients and chill until it’s time to serve.

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JOIN ME FOR BBQ BOOTCAMP

“Welcome to BBQ Bootcamp!”

That’s truly the way I start every BBQ Bootcamp I host up at the Alisal Ranch in Solvang, CA (the next one is coming up in early March, but more on that later). It’s such a thrill.

My love affair with BBQ started more than 10 years ago when I was completely alone on book tour in Texas for nine days. As I thought to myself, “What am I going to do in Texas?” I decided to use my time researching and tasting as much BBQ as possible.

Fast-forward a few years. At the time I was stalking every BBQ restaurant and pop-up, and I quickly realized that there were two things missing in that world. Number one: women. Number two: dessert. So I took it upon myself to infiltrate the community and figured out how to successfully cook 30 to 40 desserts on open fire. I’m now so lucky to be part of this welcoming, supportive group of people, and to count so many of these talented folks across the country as friends.

My love of BBQ really crystallized at the Alisal Ranch up in the Santa Ynez Valley. I participated in my BBQ Bootcamp in 2018, by cooking desserts on the Big Green Egg (my grill of choice). I soon became much more involved, and the following year started to MC the bootcamp and curate the chefs that came to cook beside me.

I’m so excited and proud of the upcoming bootcamp celebrating BBQ and wine, which we’re calling From the Vine. It’s three nights and four days of glorious culinary debauchery from March 5th to 8th. The lineup is incredible: We have Govind Armstrong, the respected chef who I guess was once in People Magazine’s sexiest people issue; he’ll be making seafood. We have pastry chef Shannon Swindle of Mother Wolf — Evan Funke’s impossibly glam Italian restaurant in Hollywood. He’ll be making pizza-esque things, including a sweet pie, on live fire. Helen Johannessen, my favorite sommelier in Los Angeles and the icon behind the eponymous Helen’s Wines at Jon & Vinny’s, will also be there. (I was the guest on this week’s episode of Wine Face, Helen’s podcast. Give it a listen to get a taste of what’s to come.)

And join us to see it all happen live! I’ve even got a discount hookup for you: Email reservations@alisal.com for 15% off your booking. See you at the Alisal.

MORE ABOUT BBQ BOOTCAMP

For years and years I’ve talked about starting a monthly blog or newsletter — but now we’re lucky enough to have Substack, so here we are. This feels big and I’m hoping (!) to stay consistent with this long-overdue goal in 2023. With that said, welcome, friends, to the first issue of Hi Gang: A Monthly Letter from Valerie Gordon, my Substack that will share all things food-, beverage-, lifestyle-, life-, and business-related.

As a lifelong list-sharer, I’m so excited to share my personal recommendations, as well as my current favorites with a wider audience — outside of my personal text streams (but if you text me on the regular, no need to break with tradition). This is also a space to keep you up-to-date on what we're working on at Valerie Confections, but Hi Gang is also a more personal glimpse into what I'm into at this very moment.

Please know that this is a work in progress. Chime in (seriously, DM me!) if you’d like to see something new or something different in upcoming editions. Let’s GO!

XO,
Valerie

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WHY I DO DRY JANUARY

2023 marks my second Dry January. My life right now is like a desert vacation, arid. But still, I love a reset, especially after the intense rigors of the holiday season, with its endless work hours followed by decadent nighttime events. It’s all too fun and fabulous, but come January 1st, I definitely feel the need for a fundamental restart. (Isn’t it funny how the word “cleanse” went out of fashion? Whatever, let’s stay on track.) As a proud member of Gen X, I’ve also noted that my, ahem, maturity affects my rebound the morning after a particularly celebratory evening — so Dry January was an exciting, and necessary, goal this year. Plus, it simplifies my life and saves money, and I find that I have more energy, mental clarity, and focus to gear up for the year ahead.

I’ve also noted that when I’m doing Dry January, I naturally eat more healthfully and over-indulge less frequently. The darling Melissa Magsaysay included me in an incredible article in the Los Angeles Times about Dry January, calling out some of my favorite nonalcoholic beverages.

Two of my favorite zero-proof drinks: making cocktails with Seedlip nonalcoholic mixers, or adding an extra squeeze of Meyer lemon or blood orange into Pellegrino’s Essenza flavored mineral water.

READ THE LOS ANGELES TIMES

WE LOVE LETTUCE GROW

We have three Lettuce Grow Farmstands in the garden at our new Glendale compound. I’ve never been able to grow anything, until Lettuce Grow. I’ve tried tomatoes. I’ve tried herbs. I’ve tried succulents. I've tried orchids. Let's face it, I just do not have a green thumb. Lettuce Grow has been a revelation for me, because there’s something incredibly approachable about the system: You get the seedlings, and after you plug them in, all you have to do is check the water levels and Ph, and you’re good to go.

As we're all trying to be kinder to the environment (especially as we go into this new year) it's worth noting that Lettuce Grow uses 95% less water than traditional farming. Here in California, where we’ve been experiencing historic shortages, that's no small feat. It’s been fantastic to see this actualize in our garden and to then experience the unparalleled joy of harvesting and eating what we grew. Check out a recipe for a salad I recently made using the bounty from my Lettuce Grow Farmstand, below.

And should you want a Farmstand of your own — which, trust me, you do — our friends over at Lettuce Grow are offering $75 off an 18-plant Farmstand or larger now through January 29th. Use the code VALERIE75 at checkout.

EXPLORE LETTUCE GROW

Lettuce Grow Harvest Salad

4 heads lettuces or chicories
6 anchovy filets
A dozen or so meaty olives, like Cerignola
1/2 cup toasted sliced almonds or seeds
Dill and edible flowers
1/2 cup olive oil
2 tablespoons Sherry vinegar
2 teaspoons Colman’s mustard
Juice of 2 to 3 large tangerines

Pound the anchovies in a large bowl
Mix in olive oil, vinegar, mustard, and juice.
Toss all the lettuces in.
Add olives and crunchy business.
Add herbs and floral flourish.
Season with a flaky salt.

Need more salad inspo? Check out this Reel.

THE YEAR OF THE RABBIT

Lunar New Year is next week, which means the Year of the Rabbit is almost here. The rabbit is the luckiest sign in the Chinese zodiac, so after a couple of rough years (major understatement), we might all benefit from some much-needed luck. As an honored member of the AAPI community, Chinese New Year was always one of my favorite holidays growing up because it’s food-related (and you get money — bonus!).

Every year, my husband and business partner Stan and I go out for a Chinese banquet with two other families; during the height of Covid, we ordered from the same restaurants and had our celebration virtually. Even though our children are just a quarter Chinese, it’s important to me that they share in the same culinary culture that I grew up with in San Francisco. Food has always been my primary connection to AAPI culture — I speak, maybe, 30 words of Cantonese? — but the FOOD I understand. As a child, mixed race kids were true unicorns; no one knew what to do with us. I have checked MANY “other non-white” boxes in my time. But during Chinese New Year, at the banquets, I’ve always belonged.

Should you choose to go out and celebrate, here's a list of some of my favorite AAPI-owned restaurants in Los Angeles. And should you want something sweet to celebrate the New Year at home, check out our Lunar New Year collection featuring our signature “Good Luck” truffles.

THE LUNAR NEW YEAR COLLECTION

PARTY WITH US

One of the things we're most excited about with our new Glendale space is the opportunity to host chefs, friends, artists, authors, and others from around the country. Our inaugural event is with our fabulous friend Aliza J. Sokolow, food stylist, photographer, author, and chef extraordinaire.

On Saturday, January 28th from 2 to 4 p.m., we'll be celebrating Aliza's charming new illustrated children's book, This Is What I Eat. Grown-ups and kids alike are invited to join us for a fun apple demo, book signing, and meet-and-greet with Aliza. I'll be doing a demo of our fruit hand pies and will be curating a winter fruit tasting. Tickets ($35) include a signed book, snacks, and more. Get in on the good times — and stay tuned for more to come!

GET TICKETS

RECENT PRESS LOVE

We absolutely loved this piece in Coolhunting, where the talented Julie Wolfson took a deep-dive into the history of Valerie Confections and how, after 18 years, we're still shaking things up at our Glendale compound. We were also thrilled by the opening press in Pasadena Weekly and Eater LA. Thanks for the love, gang!

FOLLOW ME @valerieconfctns