November 2025 Vol. Nº25
There is an unmistakable chill in the air. Nights are blanketed in a thick navy blue, tucking shadows into a foggy mist that will inevitably invite a sugar frosted morning. Sleepy gardens seem frozen in time, shrouded in a monochromatic chocolate hue while the scent of leaves and rain drenched earth permeate the air. There is a sense of magic and wonder to the season. As if anything is possible. This… this is autumn. The season that delights and inspires me in endless ways year after year.
With a craving for cozy, golden glowing nights and brisk afternoons that kiss the tips of noses with a rosy blush, I find myself day dreaming of whimsy and wonder under layers of cashmere and through cups of steaming tea. It is the set up for festive season – The start of feasting and gathering and tales by the fire. It is the most romantic time of year and one that I continuously fall head over heels with. Xx
Get Inspired
From lasagna to eclairs, these dishes are full of the magic of Lucy™ Apples and featured in a setting meant for a fairytale.
A French countryside inspired dinner with an elegant scallop entrée and a main course built around intentional flavor, this how Thanksgiving should be.
An autumnal dinner built from the simplistic yet rich flavors of the season. With a menu inspired by the ingredients found on the forest floor and hidden in the nooks and crannies of the season… this evening is simply the essence of fall.
Crisp wine, cinnamon spice popcorn and bow crullers, the ingredients for the perfect cozy night in.
“If a year was tucked inside of a clock, then autumn would be the magic hour ”
Get ready for festive season.
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A Woodland Dinner. An inspired evening in the woods. Bring a bit of whimsy and wonder to your Thanksgiving feast with a table set in the forest and a scene just waiting for little woodland guests to pop by. Let your imagination take over this holiday season… Who says your traditions have to be traditional?
Get Gilded This Holiday Season. A night fit for Mamie Fish and the legendary 400 of New York’s Gilded Age. This feast with its perfectly roasted prime rib, towers of brussels sprouts and a sparkling croquembouche, rivals the lore of Thanksgiving dinner at the distinguished Delmonico's.
A Cozy Dinner for Autumn. With a hearty chicken pot pie, velvety mashed potatoes, honeyed green beans and caramel apple tartelettes, the table is perfectly set for an autumnal comfort food feast.
An Unconventional Thanksgiving Feast - 2023. This entire feast was an absolute dream and I feel so fortunate to have shared it all with with some of the most beautiful women in my life. What a bright light this was in the midst of the longer, darker nights of hibernation and holiday season.
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Plum Tarte Tatin. Move over pumpkin pie, this festive tart is the unexpected and refreshing holiday dessert that we all have been craving. Not too sweet, easy to assemble and a stunning addition to the table, everything that a holiday dessert should be.
Le Chocolat Chaud - An Equestrian Picnic avec Ma Mere. This hot chocolate picnic, this equestrian inspired tableau, is more than just a handful of photographs to share with you and hopefully inspire you. It is more than just a visual story that I dreamed up once upon a restless night. It is a memory capsule. A slice in time that I never want to forget. A way to honor my creativity, my childhood, my love for the outdoors and my wonderfully chic mother.
An Autumnal Cheese Plate. Cheese plates have been basking in the the Pinterest/blog/aesthetic spotlight for quite some time. And for good reason. When done right, they easily become the centerpiece of a fête, and can often function as a full meal all on their own.
The beauty and warmth of autumn has arrived. From inspired feasts to settings that feel as though they could be folded into the pages of our favorite childhood books, this month, Le Supper Club is full of whimsy and perfectly cozy moments.
It is that time of year again. A time when we settle into moody, dusk blanketed evenings and nights that are richly painted with tones of amber, chocolate and chilly blues. A time when indoor comforts become a haven and food is not simply about sustenance, but rather a stage for merry moments of connection and enrichment meant to be shared. For me, this is what Thanksgiving and festive feasting is all about – Reaching into the darker, seemingly hollow nights and pulling from the shadows, something full of warmth, decadence and comfort.
In Los Angeles, the shift in seasons is very subtle. With seemingly forever good weather, I always long for a true spring and autumn, a time when promises and possibilities seem most prevalent. In Los Angeles, our springtime is shown with the notorious moodiness of ‘May gray’ and ‘June gloom’. A time when mornings are overcast due to the change in temperature against the ocean creating a marine layer that makes LA, for a moment, seem as though it could be somewhere else. The few trees that had dropped their leaves a few months prior now bear the classic spring green buds and the unforgettable scent of jasmine dances through the air. I have learned to read the subtleties. The Santa Ana winds, the shift in light, the way the heat builds and lingers, the brief use of my little apartment radiator…
I have long been in love with autumn. A most elegant season, all dressed up in chocolaty jewel tones and perfumed with the scent of damp earth, decaying leaves and wood burning fires… It is no wonder that, once again, October has completely captivated my attention. With its effortless beauty and the forever shifting scenes of golden light and transforming foliage, I find myself melting into fall’s misty mornings and wind whistling nights. Tempted into candlelit, novel reading hibernation by steaming cups of tea and bowls of homemade soups, falling in love with longer shadows and the song of the rustling leaves that lull us into this cozy state. A period of rest, a time to recharge. It is a season of cozy charm and of chic richness. It is a time of year that simply feels like coming home.
“ Every leaf speaks bliss to me, fluttering from the autumn tree.”
The sweetest treat to enjoy this holiday season.
Cinnamon Spice Bow Crullers
The sweetest little festive season treat — Serve with a snack spread for a seasonal movie night or with a tea service for an after dinner staple.
Ingredients - Pâte à choux
1/2 cup water
1/2 cup whole milk
113 g unsalted butter
2 tablespoon granulated sugar
1 teaspoon kosher salt
140 g gluten free flour (can sub regular flour)
4 large eggs lightly beaten
1 teaspoon vanilla extract
High burn point oil of your choice, for frying
Sugar and pumpkin pie spice coating
1 cup sugar
1/4 cup pumpkin pie spice
Mix together in a shallow bowl and prepare to dip for fresh, hot crullers.
Method - Pâte à choux to bow crullers
In a large saucepan, bring the water, butter, sugar, and salt to a boil. Remove from the heat and dump in the flour all at once, stirring vigorously with a wooden spoon until a ball has formed – This is a workout, so be prepared. Return the pan to medium heat and continue stirring for about two minutes until the mixture smooths out a bit and begins to steam. A crust-like coating will form on the bottom and edges of the pan and the batter will be stiff and slightly shiny.
Remove the pan from the heat add the batter to the bowl of a stand mixer with the paddle attachment. Allow to cool until it is comfortable to touch without burning yourself. Once cooled a bit, turn on the stand mixer to medium and add the whisked eggs about 1/4 cup at a time — make sure the eggs are full incorporated into the batter and shiny before adding the next bit (it will separate and look very lumpy for a bit and then come together again) Once your have added all of the eggs, add in the vanilla and mix for an additional 1-2 minutes after adding the final egg. It should resemble a thick pancake batter, with a nice shine.
Prepare a large pastry bag with a large star tip and fill with choux pastry. On two parchment lined baking sheets, pipe you batter into bows that are ablaut 3x3 inches. (you will end up with about 12-15 dough bows) Put the choux bows in the freezer for about 30 minutes. While they freeze, heat about 3 inches of oil suitable for frying in a heavy bottom, deep pot to 350ºF - I use a dutch oven for this and a candy thermometer.
Remove the bow crullers from the freezer, and cut the parchment around each bow so that they sit in invdividual parchment patches. Take one parchment square at a time and carefully place the cruller face-side down into the hot oil, parchment and all. Adding 1-2 more to the pot for a total of about 3 bow crullers at a time (depending on pot size).
After about 10 seconds, the parchment will detach from the pastry. With tongs, be sure to safely remove it from the oil. Allow the crullers to fry one one side for about 4 minutes, and then gently flip the crullers over and fry for an additional 4 minutes until they reach a deep golden color all around.
Using tongs, remove the crullers from the oil. Place them on a wire cooling rack over a baking sheet to drain. Work in small batches to fry the remaining crullers, being sure to maintain a consistent oil temperature of 350°F.
While still warm, dip the tops of the crullers in your sugar and pumpkin pie spice mix and allow to cool. Serve as soon as possible, crullers are best enjoyed the day they are made. Sadly, they don’t store well.
