Well, it’s finished! Stephanie and I have officially sent off the first issue of sated magazine to the printers! I can’t tell you what a big sigh of happiness we heaved when we finally reached that milestone. After months of long nights, intense work (and re-work), we can say we accomplished the first step of that goal we set for ourselves months ago: to create a new, beautiful, food magazine.
Thanks to everyone who’s expressed their support and well wishes, and thanks to everyone who’s already pre-ordered! It definitely gave us that extra boost of motivation to finish the first issue and make it as perfect as possible, knowing there were already so many people waiting to see it.
Whether you’ve ordered or not, we’ve put up a short teaser on the sated website for your enjoyment – head on over to take a look at the table of contents. We’ll be putting up another preview later this week to keep whetting your appetite.
I’m also happy to announce the winners of the sated magazine contest! Thanks to all who entered – the two lucky recipients of the first issue of sated are:
Stella B, from the sated mailing list signup, and
Stephanie P, from comments on my blog post.
Thanks to everyone who expressed interest and followed us on Facebook, Twitter, etc. If you didn’t win, well, now is the time to order the very first issue of sated!
Go to the sated storefront to place your order. Yes, we do ship internationally – the rates are listed on the page. As soon as we get the magazine order from the printers, we’ll be packaging and mailing them out as fast as we can – if you order this week, expect a copy around the beginning of June. Please note that Stephanie and I will be attending BlogHer Food in Seattle the first weekend of June (hope to see some of you there!) so we’ll try to fulfill all our current orders before we leave, and then resume when we return.
I have to admit something – it’s getting a little tricky to think up new chocolate recipes, when you’ve been working on a chocolate-themed magazine issue for the last six months. It’s not that I’m tired of chocolate, exactly, it’s that as summer nears and fruit is appearing all around me, I really, really want to switch my pastry gears, and give my chocolate tastebud receptors a little break. (Never fear, a few days of chocolate deprivation and I’m sure they’ll bounce right back). But I’m really proud of the results of all those months dedicated to chocolate – the very best of all those recipes we tested are finally ready to share with the rest of the world, in sated. For now, for this post, to celebrate reaching the finish line of this project, I whipped up an almond and chocolate frangipane tart for us to nibble on while we were doing a final proofing last night.
Because I didn’t have time to fuss with a traditional pastry dough, I used my favorite press-in butter crust, flecked with some orange zest. It is almost criminal how quick this crust is to make, and how crumbly-flaky it turns out. For a filling, I took some almond frangipane (one of my favorite pastry words, by the way), and mixed in some melted chocolate. It bakes up very much like a brownie, with a thin, crackly top covering the soft, almond-scented frangipane underneath. It’s a lighter, less intense version of those chocolate ganache tarts I make so often – a little more warm-weather appropriate. You can also add some fruit, like with traditional frangipane tarts – I’m thinking some cherries would go really well with this, making its summer dessert metamorphosis complete.
Thanks again for all your enthusiasm and support for sated. Now, I’m off to get a little sleep!
- 1/2 cup (113 g) unsalted butter, melted
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1/8 teaspoon salt
- 1 cup (140 g) all purpose flour
- 3 ounces bittersweet (60-68%) chocolate, finely chopped
- 1 cup ( 3 ounces) + 1/2 cup sliced almonds
- 2/3 cup sugar
- 6 tablespoons unsalted butter, room temperature
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the tart crust:
- Preheat oven to 350 degrees F. Combine melted butter, sugar, vanilla, orange zest, and salt in a medium bowl and stir until combined.
- Add in flour and stir until soft dough forms. Press dough into the bottom and up sides of a 9-in tart pan with removable bottom.
- Bake for about 20 minutes until crust is golden brown and set. Remove from oven and let cool while you make the frangipane.
For the frangipane:
- Place chocolate in a heatproof bowl and melt over a saucepan of simmering water. Remove and set aside.
- Combine 1 cup almonds and sugar in a food processor and pulse until almonds are finely ground.
- Add butter and process until combined. Add egg and process until combined.
- Add in the two extracts and process until combined.
- Scrape in the melted chocolate and process until combined.
- Pour frangipane into tart shell and spread out evenly. Sprinkle the remaining 1/2 cup almonds over the top.
- Bake for about 25 minutes, until the top is puffed up and dry. Remove from oven and let cool on wire rack.