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Holiday Desserts by Meg Galus of NoMi and a Table Set by the Founders of Dinner Party

SWEET SETTINGS: Pastry chef Meg Galus and vintage-tableware pros Tricia Hyland and Lisa Spagnolo make the past present with artful arrays of festive treats.

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Pomegranate punch and pumpkin macarons are impossible to resist.
Pomegranate punch and pumpkin macarons are impossible to resist.

Pomegranate Punch

Makes about a gallon

6 cups sugar
6 cups water
4 cups passion fruit nectar
4 cups pomegranate juice
4 cups orange soda
4 cups blood orange soda

Bring the sugar and water to a boil to make simple syrup. Cool completely. Whisk all the juices and sodas together and add syrup to taste.


Pumpkin Macarons

Makes about 30 cookies

¾ cup egg whites
3 tablespoons sugar
3 cups powdered sugar
2 cups almond meal or ground almonds

Make the macarons at least a day before you intend to serve them. Start whipping egg whites slowly in a clean, dry bowl with a stand mixer. Once they are foamy, start sprinkling in the sugar. Whip on medium speed to just under stiff peaks. If using food coloring, add at the very end. While the egg whites are whipping, grind the powdered sugar and almond meal together in a food processor until very fine, then sift. Add a third of the dry ingredients to the egg whites and fold carefully until ingredients are about three-quarters mixed together. Repeat with another third. Finally, fold the remaining third into the egg white mixture and combine, deflating the mixture with the spatula until the batter is proper piping consistency. It should be a little bit fluid and will fall off the spatula easily. Transfer to a piping bag with a ¼-inch round tip. Pipe circles the size of a quarter onto a cookie sheet lined with parchment. Leave about an inch between circles (the batter will spread slightly), and make sure there are no “tips.” Let sit at room temperature for 30 minutes, until a crust forms on the tops of the cookies. Bake at 325˚F for 12 to 18 minutes, rotating the pan every 5 minutes, just until the macarons can be picked up from the parchment cleanly.

¼ cup light corn syrup
¼ teaspoon lemon juice
½ cup sugar
1 cup cream
1 teaspoon pumpkin pie spice
1 cup pumpkin purée
3 cups good-quality milk chocolate, chips or chopped
2 tablespoons brandy

Combine the corn syrup, lemon juice, and sugar, and cook until a nice deep caramel color. Deglaze with the cream. Whisk in the spice and pumpkin purée. Bring back to a boil. Melt the chocolate. Pour the pumpkin mixture over the chocolate. Whisk to combine. Whisk in the brandy. Cover with plastic wrap and cool to room temperature. Pipe a small mound onto a macaron and top with another cookie. Store macarons in the freezer and serve at room temperature.


Photograph: Tyllie Barbosa
Styling: Barri Leiner Grant


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