HOLIDAY HOSTING
With Kaitlyn Reinhart
In celebration of the festive season, we spoke with French muse and chef Kaitlyn Reinhart about the art of hosting and her cherished holiday rituals. Below, Kaitlyn unveils her signature Christmas dish and a beloved recipe, ‘Farfalle Grande,’ while showcasing her handpicked favourites from our Holiday Collection.
How are you spending the Holidays this season?
By the sea. Turkey has been replaced by seafood platters and oysters and I am ok with it!
What are you most looking forward to this Holiday season?
My son’s first Christmas! I have never been a huge Christmas person, aside from the food but I find myself feeling like a kid again, it is kind of restoring my excitement for the season.
What is one of your go-to Christmas dishes?
Christmas food for me today is very different from when I was a child living in Canada. We would have all the North American classics, turkey, ham, stuffing, potatoes in many forms and of course cranberry sauce! But since I’ve been living in France and have been adopted by several French families over the years, Christmas dishes seem to be influenced by wherever I am or whoever is serving me. That being said, it’s been several years now where I have been imposing some of my roots on the table. I must have at least one potato dish, mashed, roasted or gratin!
Do you have any tips when it comes to hosting?
Meal prep beforehand so you can be available and are able to enjoy your company.
When it comes to table setting, what are your must-have styling items? (flowers, candles etc.)
I love going outside, foraging holly, pine tree branches, mistletoe, whatever you can find that is in season around you, it will smell delicious and is very festive. And of course candles, specifically, candlesticks. As the days get shorter, it will add warmth and cosiness to your table.
Farfalle Grande
With a corn miso and butter glaze
Pasta Dough :
250g 00 flour
2 whole eggs
3 egg yolks
Pinch of salt
Method:
Place the flour onto a clean surface and spread it out in a circle, making a well in the middle.
Crack the eggs directly into the well in the flour, and sprinkle the salt over the top.
Using a fork, start gently whisking the eggs just to break them up. Once the eggs are mostly beaten, start carefully incorporating the flour from the walls of your well. Go slowly, and try not to break your flour dam.
Slowly keep combining the egg and flour until you have a thick paste. Do the final bit of flour incorporation and start kneading.
You can knead for about 10 minutes or so. Continue until all of the flour is incorporated and the dough feels elastic and smooth.
Once the dough is kneaded, wrap it in plastic and place it in the fridge to rest for at least half an hour (or overnight).
To shape the Farfalle Pasta :
Divide the dough into quarters and work with one section at a time. Cover the rest of the dough so it doesn’t dry out.
Working with one section at a time, pass through a pasta maker to #6 to #2. If you don’t have a pasta maker, roll out the dough as thin as you can.
With a fluted pastry wheel, cut the dough lengthwise into 20cm strips.
Then cut the strip into 12cm rectangles.
Pick up a rectangular piece of dough, and hold it by the long sides between your thumb and index finger. Pinch the center together, then fold the outer edges in the opposite direction to create an accordion fold in the center.
Cooking:
Cook the Farfalle in boiling salted water until al dente. Around 6 to 10mins.
In a pan add 60g of butter, a tbsp of miso and 1/3 cup of pasta water. Stir until fully combined and glossy.
With a slotted spoon take the farfalle and place it into the pan. Glaze your pasta until covered completely.
Serve with fresh grated Parmesan and enjoy !