The Plume Blog

I'm not someone who watches lots of YouTube videos but I saw this Jimmy Kimmel video challenge and thought it was one of the cutest things I've ever seen! If you haven't seen it, check it out:

Cara and I had lots of fun in NYC!  Not only did we get a ton of awesome stuff for spring, but we got to have some fun in a cool city as well.  We hit up a couple museums, took a stroll in Central Park, saw Anything Goes on Broadway (I highly recommend, it was adorable) and consumed lots of good food and wine! 

Some of the things you can expect from our fall collection is color blocking / bright jewel tones, a good mix of casual AND special occasion dresses, flattering a-line silhouettes, pretty details like embroidery, tassels, and lace, and plenty of statement jewelry to complete your outfit!  We are really excited about the quality of items we got for the spring so stay tuned.  Spring starts in February!

For example: we ordered this dress in magenta.

It's no secret that I really like Pinterest.  I always find amazing recipes and DIY ideas on this all too time-consuming site! I needed to impress someone so I decided to try this french-inspired recipe out:

Apple Cider Chicken with Mushroom Sauce:

Ingredients:

• 5 pieces of chicken tenderloins 
• About 3 oz butter
• olive oil for cooking
• 1 shallots
• 1/4 cup apple cider vinegar 
• about 6 button mushrooms
• 3/4 cup cream
• 1 Golden Delicious apple
• A small handful of chopped fresh parsley
• Salt & black pepper
• 1 1/2 cup bow-tie pasta 

Method:

• Slice mushrooms. Set aside.
• Finely chop a shallot.
• Take the chicken out from the package and season with salt and pepper.
• Heat half the butter (25g / 1 oz) with a little cooking oil in a pot and saute the chicken until lightly browned. Set the chicken aside on a plate.
• With the remaining fat, saute the mushroom for 4 minutes, covered. Add a bit more butter if required. Check occassionally to make sure the mushrooms do not stick and burn on the side which touches the pot. Set aside including the cooking juices with the chicken.
• Add the remaining butter and saute the shallot until softened and not brown.  Add chicken and cider, cover and cook for 10 minutes, turning the chicken after the first 5 minutes.
• Add the mushrooms, cooking juices and the cream to the chicken and cook for 5 minutes. Remove the chicken and keep warm.
• Continue cooking the sauce for 10 minutes or until it is reduced enough to coat the back of a spoon. Add salt and pepper to taste. Return the chicken to the pot, bring to the boil then reduce the heat and simmer until the chicken is heated through. Turn off the heat and keep warm by covering the pot with a lid. Note – while waiting for the sauce to reduce, it would be a good time to start boiling your pasta, drain and set aside.
• Core the unpeeled apples (which I have mistakenly done otherwise) and cut across into thin slices. Fry in butter until golden brown on both sides.

To serve: place the pasta on a serving dish followed by chicken. Then spoon the sauce and mushrooms over the chicken and garnish with slices of butter-fried apple and parsley.

It's delicious although not a low calorie dish.  It's nice to indulge sometimes, so go for it!

Since this recipe calls for apple cider vinegar, I thought I'd take a moment to share something I tell all of my friends who suffer from heart burn, indigestion, and/or have a sensitive stomach and want a natural remedy.  If you take 2 tablespoons of diluted, unfiltered apple cider vinegar a day (once in the morning before you eat or drink anything, and once before dinner), I swear it will make you feel 10x better! My brand of choice is Bragg's.  

Bon Appetit!

Recipe courtesy of Fuss Free Cooking.

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