BAKING WITH THE BRASS SISTERS: YANKEE MAGAZINE SHARES FESTIVE SWEETS AND FAMILY MEMORIES FROM THE BRASS SISTERS
It's that time of year when everyone starts planning what he or she is going to bake and serve at the holidays. Our friends at YANKEE Magazine visited us in our kitchen in Cambridge, Massachusetts to see how the Brass Sisters get ready for the holidays.
Senior Food Editor Amy Traverso, joined by Senior Photographer Mark Fleming, Photo Editor Heather Marcus, and our beloved friend, Food Stylist Catrine Kelty spent the day with us to pre-celebrate the holidays with recipes from our cookbooks, Baking With The Brass Sisters and Heirloom Baking.
Amid seasonal fruit, plants, and greens, the crew produced a glorious tribute to the holidays as only YANKEE Magazine can do!
We are honored to have been featured in YANKEE Magazine which is a New England icon. We thank them for telling our story and treating us as "two old friends in the kitchen."
We love the the photograph of us because it showed us just the way we are, and we love the photograph featuring part of our collection of culinary antiques.
The photograph of the Berkshire pig cookie was decorated to match an actual Berkshire pig, and the cookie cutter is from the late 19th century.
CREDIT WHERE CREDIT IT DUE: Since our cookbooks feature heirloom recipes, many of them given to us by our family, friends, and colleagues, as well as handwritten manuscript recipes, we want you to know where the recipes that appear in YANKEE Magazine come from.
FEATURED RECIPES ARE: SPECULATIUS COOKIES from Alison Kennedy, CRANBERRY-RAISIN PIE (MOCK CHERRY PIE) from Kristian Bracciale, Grandma Celia Goldberg's HONEY CAKE from Hilary Finkle-Buxton and her sister, Sandy Hyman-Mehaffey, Big Mama's LEMON-LIME TASSIES from Ethel Johnson Geer and Amy Geer, our mother Dorothy's (AUNTIE DOT'S FRUITED TEA BREAD, and finally, a festive Chocolate Yule Log (BUCHE DE NOEL) based on our mother's jelly roll recipe with a few enhancements by Sheila and Marilynn.
To see the article and access the bonus recipes, please go to: