A Mid-Century-Inspired Kitchen with Turquoise Accents Kitchen Spotlight

Daniel and Mercedes live in a renovated downtown Los Angeles loft building which showcases their love for industrial accessories mixed with midcentury furniture. The kitchen also feels decidedly retro with its black-and-white checkerboard tile floor (the same tile that used to be in the kitchen when the loft served as a Federal Reserve Bank in 1929!) and vintage Pyrex and turquoise dishes.

See the Full Tour: Daniel and Mercedes' Mid-Century Meets Industrial Loft at Apartment Therapy

Related: Lindsay's Light and Lovely Rental Kitchen

(Images: Bethany Nauert)

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Wine Words: Yeasts

Yeast is a very important wine word. Without it grape juice would never become wine.

Read on if you would like to learn more about what I call the 'yeasty beasties' their role in winemaking, where they come from, and all that good stuff.

Yeasts are a collection of microscopic, single-celled fungi. They are critical in winemaking, (well, in any fermentation process for that matter), as they transform the sugars in the grape juice into alcohol (ethanol). As they transform the sugars into alcohol, they also give off carbon dioxide, which dissipates, unless deliberately retained in the wine, as is the case with the production of sparkling wine.

Yeast Types and Where they Originate
There are two main types of yeasts. These are 'Wild' yeasts and 'Cultured' yeasts. Wild yeasts (often called indigenous or native yeasts) are naturally occurring yeasts. They come from the vineyard and are found on the grapes' skins. Cultured yeasts, on the other hand are a collection of different yeast strains that have been deliberately isolated as 'being strong and desirable', and are then reproduced and sold commercially.

Wild yeasts vary from vineyard to vineyard and comprise a multitude of different strains, whereas cultured yeasts are typically of a consistent type. Wild yeasts are also unpredictable, while cultured yeasts are predictable.

Wild or Cultured, Or Both
When making wine, the winemaker has the option of inoculating the must (i.e the grape juice) with a known, desired, dependable cultured yeast that he/she knows will get the job done successfully. Or, he/she can let nature do its own thing, allowing the native yeasts from the vineyard to ferment the wine.

Many winemakers believe that a native (or non-inoculated) fermentation produces wines with more complexity, as there are many more different strains of yeast at play and, that you get a wine with a true expression of the vineyard's terroir.

However, native yeasts can produce undesirable flavors. They are also weaker than cultured yeasts, and if the population of native yeasts is not strong enough, the fermentation may stop, creating all sorts of other problems for the winemaker.

The prevalence of conventional viticultural practices over the past fifty years, the use of chemical herbicides and pesticides has served to kill off or weaken many vineyard native yeast populations. The return to more sustainable, organic and biodynamic practices is helping rebuild and strengthen these populations.

The most common cultured yeast used in winemaking is Saccharomyces Cerevisiae. Several hundred different strains have been isolated and cultured commercially. Strains differ according to vigor, alcohol tolerance, production / enhancement of fruity esters, temperature tolerance, sulfur dioxide formation etc. For example, many producers of Sauvignon Blanc will deliberately select yeasts that amplifies the zesty, vibrant aromas of the Sauvignon Blanc grape.

As with all things to do with wine, the situation is rarely simple black or white. Because wild yeasts automatically exist, many winemakers allow them to start the fermentation, and then inoculate to ensure a safe, consistent and completed fermentation.

To each his/her own, and to the great diversity in winemaking!

Mary Gorman-McAdams, MW (Master of Wine), is a New York based wine educator, freelance writer and consultant.

Previous Wine Words

Wine Words: Clarity
Wine Words: Color
Wine Words: Complexity
Wine Words: Texture
Wine Words: Aromas
Wine Words: Alcohol
Wine Words: Body
Wine Words: Tannin
Wine Words: Acidity
Wine Words: Minerality
Wine Words: Length and Finish
Wine Words: Sweetness
Wine Words: Style
Wine Words: Oak
Wine Words: Clarity
Wine Words: Extraction
Wine Words: Sediment
Wine Words: Variety vs. Varietal
Wine Words: Reserva, Riserva, Reserve
Wine Words: Quality
Wine Words: Vintage
Wine Words: Non-Vintage
Wine Words: Bordeaux Blend
Wine Words: Traditional Method
Wine Words: Tank Method (Charmat Method)
Wine Words: Champagne
Wine Words: Dosage
Wine Words: Disgorgement
Wine Words: Malolactic Fermentation
Wine Words: Cold Soak
Wine Words: Fortified
Wine Words: Contains Sulfites
Wine Words: Lees Aging
Wine Words: Old Vines
Wine Words: Easy Drinking
Wine Words: Aging Potential
Wine Words: Yeasts

(Image: Underlying image by Sadovnikova Olga/Shutterstock)

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Fermentation (wine) - Wikipedia, the free encyclopedia The process of fermentation in wine turns grape juice into an alcoholic beverage. During fermentation, yeast interact with sugars in the juice to create ethanol ... Montrachet Wine Yeast for Making Quality Wine Exceptionally good wine yeast for fruit wines made from berries, apricot, peach, melons etc. From Red Star Yeast in winemaking - Wikipedia, the free encyclopedia The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen yeast convert the sugars of wine ... How to Add Yeast to Wine eHow.com Unless you are making muscadine wine where the grapes supply enough of their own wild yeast, you will make a better wine by adding wine yeast to your wine recipes. To ... Wine Writer: words to drink by Purists will look down their noses at you if you dare put ice cubes in your wine. Well stuff them. There is absolutely nothing wrong with this, ESPECIALLY if the ... Choosing the Best Wine Making Yeast - EzineArticles Submission ... Wine making yeast is an essential ingredient for any kind of wine, whether you are making wine for a large estate that produces commercial wine (which of ... Premium Wine Yeasts - Vintner's Harvest - Welcome to the Vintner's ... Vintners Harvest proudly offer a complete range of professional wine making yeasts which have never before been available to the home wine making enthusiast. Yeast-Free Living - Can I Drink Wine? - EzineArticles Submission ... Okay, so you've recently found out that you need to avoid yeast. But you're wondering about alcohol. You like the odd glass of wine with an evening meal. Red wine yeast infection French Red Wine Is it bad to drink a glass of wine if I have a yeast infection? Red wine BTW - Today I took a pill Diflucan get rid of yeast infection. Rooney Hey - I A Few Words About Yeast Nutrient ECKraus.com One of the nutrients naturally lacking in most wines is nitrogen. Having sufficient nitrogen in the fermentation allows yeast to reproduce more readily.

Winter Recipe: Whipped Eggnog Loaf Cake Recipes from The Kitchn

I suspect that I won't need to do much convincing with this recipe. I also suspect that your guests won't need much convincing to try a slice. It's cake. Made with eggnog. Glazed with sweet boozy icing. An extra pinch of nutmeg and a special baking trick with a whisk are all you need to put this holiday treat right over the top.

The "whipped" part of this recipe comes from whipping the eggnog into a foam before adding it to the batter. This is a trick I picked up from Shirley O Corriher in her book BakeWise: by whipping the cream in recipes for cakes and quick breads, you add moisture, richness, and lightness to the batter.

This results in a loaf with an unbelievably tender crumb. I tried it once and now do it whenever I see heavy cream in a recipe. Eggnog won't whip to soft peaks like cream because of the eggs and other ingredients in the beverage, but it will become very frothy and double in volume.

And the whipped eggnog totally works. The cake is so tender and luxurious that it tips over into velvety. I was worried that the eggnog might not come through with only a half cup in the recipe, but that creamy nutmeg flavor is infused into every crumb. It's crazy good and totally decadent.

Whipped Eggnog Loaf Cake

Makes 1 loaf (about 12 servings)

1/2 cup (5 oz) whole-fat eggnog (see note below on using low-fat eggnog)
1 1/2 cups (7 oz) all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon nutmeg
1/2 cup (4 oz/1 stick) unsalted butter, softened to room temperature
1 cup (7 oz) white granulated sugar
2 large eggs
1 large egg yolk

Glazed Icing
1/2 cup (4 oz) powdered sugar
1 1/2 tablespoons rum, brandy, or bourbon

Heat the oven to 350F. Line an 8x5 loaf ban with parchment so that the extra hangs over the sides. Coat the parchment and exposed sides of the pan with nonstick cooking spray.

In a standing mixer with a whisk attachment or with a hand mixer, whisk the eggnog at high speed until it doubles in volume, 6-8 minutes. Because of the eggs and other ingredients, it won't actually form peaks like whipped cream, but it should become very frothy and airy. Keep the whipped eggnog in the refrigerator until ready to use.

In a small mixing bowl, whisk together the flour, baking powder, salt, and nutmeg. Set aside.

In a standing mixer with a paddle attachment or with a hand mixer, beat the butter at medium speed until it become creamy, 1 to 2 minutes. Scrape down the sides of the bowl and beat in the sugar until the mixture is looks fluffy and light-colored, 3 to 5 minutes. Beat in the eggs and egg yolk one at a time, fully incorporating each egg before adding the next. Beat in the vanilla. Scrape down the sides as needed.

Sprinkle the flour mixture over the butter mixture. Mix on low speed just until the ingredients come together into a dough. It's ok if there is still a little flour visible on the dough and the sides of the bowl.

Using a spatula, gently mix 1/3 of the whipped eggnog into the batter. Pour the rest of the eggnog into the bowl and gently fold it into the batter. At first, it will look like the eggnog won't go into the batter. Just keep gently folding and stirring, and eventually it will form a smooth, glossy, pourable batter.

Pour the batter into the prepared loaf pan and smooth the top. Place in the oven and bake for 50 to 60 minutes. The loaf is done when the top is domed and golden-brown, and when a toothpick inserted into the middle comes out clean.

Let the loaf cool in the pan for 10 minutes, then lift it by the parchment paper and transfer to a cooling rack. Remove the parchment. When the loaf has cooled but is still warm to the touch, whisk together the glaze ingredients and spoon over the loaf. Let the loaf stand until the icing is set and dry. Slice and serve.

The loaf will keep at room temperature, covered, for about three days.

Notes:

Using Low-Fat Eggnog - Low-fat eggnog won't become as frothy as full-fat eggnog. It's best to add it along with the flour addition: mix in 1/3 of the flour and then 1/3 of the low-fat eggnog. Repeat until all the ingredients are incorporated.

Related: Eggnog For Breakfast: 5 Festive Recipes

(Image: Emma Christensen)

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A DIY Utensil Holder Made Out of LEGOs!

I'm always looking for ways to put the fun in functional when it comes to kitchen decor. I have specific storage places for things like measuring spoons and knives, but I'm thinking I could loosen up a little and bust out one of these DIY LEGO utensil holders!

Although most LEGOs are purchased in sets, you can buy bulk bags of LEGOs online from eBay or other assorted retailers for cheap. This utensil set can be completely cleaned and disinfected if needs be or could be dismantled for travel. Score! Plus, you know hello, it's made of LEGOs!

This adorable addition came from a fantastic house tour over at Houzz. Make sure to check out the full digs at the link below.

Read More: Houzz Tour: Sweetness and Light in a Swedish Family Home

Related: Lego Creations In The Kitchen

(Image: Lisbet Sprndly for Houzz)

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Win: Franke FF2700 pull-down faucet Holiday Giveaway

Name:

Franke FF2700 pull-down faucet

Store:

Franke Kitchen Systems

Value:

$980+

The tall, gracefully arced spout & slender spray head of the Franke FF2700 pull-down faucet makes it a stunning choice for contemporary, modern & transitional kitchens. Polished Chrome or Satin Nickel.$980-$1,260

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Please fill out the submission form in this post. You are allowed ONLY ONE ENTRY PER PERSON PER GIVEAWAY ITEM. Duplicate entries and entries generated by script, macro or other automated means will be discarded. Entries for each posted item are open for 3 days from the date of posting (for example, if a design gift is posted at 11:00 am ET on Monday, it will be open for entries until Thursday at 10:59 am ET). Editors Picks are open for 7 days from the date of posting (if an Editors Pick is posted at 11am ET on Wednesday, it will be open for entries until the following Wednesday at 10:59 am ET). Winners will be selected at random. You must be a U.S. resident, age 18 or older to enter. (Giveaway rules and regulations in other countries prevent us from offering prizes to residents outside the U.S.) Employees and partners of Apartment Therapy and their immediate family members are not eligible to enter. Prizes will be sent to the winners at the addresses they provide, and cannot be shipped to P.O. Boxes. For complete rules, pleaseclick here.

More posts in this series

The Kitchn - Holiday Giveaway 2012

Win: Cafe Barista by Mr. Coffee Holiday Giveaway

Win: Valerie Rice Apron Set Holiday Giveaway

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Holiday Recipe: Peppermint Coffee Toddy Recipes from The Kitchn

My fianc and I usually host some sort of holiday party each year, but usually it is more of an excuse to wear a tacky sweater and plastic reindeer antlers than to create a truly memorable affair. (Heck, we are lucky if anyone even remembers anything at all!) This year, however, I've decided to up the ante by throwing a real-life, grown-up Christmas soire.

The inspiration? A gorgeous black velvet vintage cocktail dress I found in my mother's closetnot only is it timelessly elegant, it fits me like a glove. Since I otherwise wouldn't have an excuse to wear it, I decided to create a reason. (And I am the ultimate stickler for dress codes. Does "fancy, festive finery" have a ring?)

I am equally excited about the dress as I am to dream of the food. The only acceptable thing to do, of course, is serve rare beef tenderloin and pour lots and lots of bubbles. (Extravagant? Perhaps. But forgettable? Not at all.) I haven't quite decided on the desserts, but I am absolutely positive there will be chocolate involved. And there's nothing like sipping on a specialty cocktail to keep guests mixing, mingling, and moving to the beat: a steamy spiked coffee drink is the perfect way to ensure the party stays alive!

This peppermint coffee punch perfectly fits the bill. It is festive enough for any winter fte, and nobody has to know how easy it is. Offer it to guests after a filling sit down meal, set up a serve-yourself station if only offering hors d'oeuvres, or if you are feeling extra wild, pour a few rounds to pair with brunch. Whichever way you serve it, this festive beverage is guaranteed to please.

Peppermint Coffee Toddy

Serves 4-6

4 cups (32 ounces) very strong, freshly-brewed coffee
1 cup (8 ounces) peppermint schnapps
3/4 cup (6 ounces) crme de cacao
1/2 cup (4 ounces) heavy cream
Whipped cream, for serving

Combine the coffee, peppermint schnapps, and crme de cacao in a large saucepan. Heat on medium-low until hot. Stir in heavy cream before serving and adjust liqueurs to taste, if desired. Garnish with whipped cream, fresh mint leaves, and candy canes.

(Keep warm in an insulated carafe or coffee percolator if holding for a party.)

Related: Winter Holiday Recipe: Wassail Punch

(Images: Nealey Dozier)

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Soft Caramel Candies, Pulled Pork Tacos, Savory Granola, Chocolate Fudge, Turkey Noodle Casserole & Fig and Olive Tapenade New Recipes from The Kitchn

How to Make Soft, Chewy Caramel Candies

We have a slew of sweet gift ideas from the kitchen for you in our new recipes this week. There are soft, chewy caramel candies, and sweet and savory cashews. There is a fig and olive tapenade, and classic chocolate fudge, as well as herb-infused honey.

But let's not forget dinner: Pulled pork tacos will serve a crowd, and if you still have some leftover turkey then check out our turkey noodle casserole. There's a one bowl vegetarian meal for those nights you want to lighten up, and then, when you want to return to something a little sweet, try a chocolate-dipped coconut macaroon.

How to Make Soft, Chewy Caramel Candies
Pulled Pork Tacos
One Bowl Mung Bean Meal
Curry Coconut Savory Granola
Turkey Noodle Casserole
Brown Butter Sage Cashews & Cocoa-Dusted Cashews
How to Make Easy Chocolate Fudge
How to Make Herb-Infused Honey
Fig and Olive Tapenade
Cranberry Mostarda
Coconut Macaroons Dipped in Chocolate

Last Week's New Recipes: Ginger Pumpkin Pie, The Best Mashed Potatoes, Green Bean Casserole, Thanksgiving Stuffing, Whiskey Bundt Cake, Gluten-Free Gingerbread, Tarte Tatin, & Amazing Chocolate Cake

(Images: See linked recipes for full image credits)

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