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On the Locavore trail this month, here is something sweet and just in time for Valentine’s Day. Who doesn’t like cookies or sweets? I am eating a cookie as I write this. Wasn’t it Patrick Henry who said, “Give me cookies or give me death”?
I recently sat down with local sweetie Sofia Hudson of Swoon and was tempted with so many cookies that it was hard to resist just one. Tough job, I know. I think Swoon’s newest creation of a peanut butter Linzer-style cookie with Nutella put me in a sugar coma ... seriously!
“They taste as good as they look!” It’s the most frequent comment overheard from the cookie-filled mouths of devoted Swoon fans (count me among those!) and believe me, this chef knows a good cookie when he tastes one. My mama practically raised me on Italian cookies.
Swoon’s signature decorated sugar cookie owes everything to Paula Hahn, Hudson’s mother-in-law. It was Hahn’s little beauties that began drawing an expectant crowd to Hudson’s furniture store, Hudson Home, in Kansas City’s Crossroads Arts District every First Friday of the month. Hahn and Hudson teamed up to produce gorgeously decorated cookies and P.S. Sweets, the original company name, was born in 2007.
When Hudson Home moved to a new location, Hudson decided to take First Fridays off and enjoy the Kansas City event firsthand. “But where will we get your cookies?” Hudson says clients asked about P.S. Sweets handcrafted goodies, tears welling in their eyes.
“I couldn’t ignore the pleas for cookies and started taking orders,” says Hudson. In 2010, Lauren Wendlandt joined P.S. Sweets as Hudson’s partner, and the company grew into two kitchens. P.S. Sweets has recently been renamed Swoon.
Valentine’s Day Chocolate FondueHere’s a favorite recipe to warm the heart of your sweetie this Valentine’s Day.
Ingredients: Method: Warm the cream in a double boiler until tiny bubbles start to slightly boil. Add chocolate and whisk until smooth. Add the spices and whisk to incorporate. Transfer to a fondue pot with a low heat source. If the fondue thickens too much, add a little cream to thin. |
Jasper Mirabile: Why the name Swoon?
Sofia Hudson: We began as P.S. Sweets but in 2010 I joined forces with local architect Lauren Wendlandt. We now share an office where I sell furniture, she builds buildings and we make cookies! We decided, with the help of the very talented Meers Advertising agency, to change the name to one that we could expand on in the future. Why not eat designer cookies on a designer dining table in a custom-built home?
JM: Hmm … from furniture to sweets, please explain?
SH: It was a total accident! When I saw people’s reaction to Paula’s cookies, I just had to see what would happen if we sold them. The funny thing is that I went to art school and I would always get in trouble for not being able to draw a straight line. I have a slight hand tremor, but I can draw the most perfectly straight lines in icing!
JM: What culinary memories do you have from your childhood?
SH: My superhuman mom worked 50 hours per week and always had a full dinner on the table and baked on the weekends. My grandmothers and aunts would come for long visits from Poland and create the most incredible meals and desserts.
JM: Can you talk about the ingredients you bake with?
SH: Our cookies are made with all the good stuff—flour, sugar, vanilla and cream . . . you know, the light stuff! Our secret is that we top our sugar cookies with buttercream icing, not the expected royal icing.
JM: What’s your favorite sweet indulgence in Kansas City?
SH: Andre’s! I have been going there for 20 years and so any time I get a chance I go there for lunch. I never need to see the dessert tray—my answer is always their Linzer Torte.
JM: What’s the one ingredient you can’t cook without?
SH: My current obsession is a local hot sauce called Zim’s that I discovered at The Brick. We bought it for everyone’s stockings in December and I’ve used it for everything. I just made a vegetarian shepherd’s pie and used it for the gravy!
JM: Share a secret tip to baking a good cookie at home.
SH: Baking is a precise science so don’t skip any steps in a recipe. Make sure that the butter is properly incorporated or the cookies will bake unevenly.
JM: What is your signature cookie?
SH: Swoon is known for our vanilla sugar cookies but we are expanding our flavor offerings. Chocolate, mocha, lemon and mojito so far. Chai with cardamom icing is our next challenge.
JM: Valentine’s Day is right around the corner—what sweet Swoon cookie do you recommend?
SH: One with chocolate in it! My husband and son are chocolate fanatics so I know that’s the way to their hearts.
JM: What’s on the horizon for Swoon?
SH: In 2011 we got a new name and gorgeous new packaging. Next up are a beautiful new Web site and more new flavors. Lauren and I attended the Fancy Food show in San Francisco in January to check out what’s on the horizon nationally.
JM: Sorry, but I have to ask ... butter or Crisco?
SH: Butter!
Whether it’s Valentine’s Day, Easter, St. Patrick’s Day, Mother’s Day, graduation, baby showers, weddings or a birthday coming up—or better yet, no occasion at all—you will love Swoon’s selection of flavors such as their signature sugar, glazed and decorated specialty cookies along with flavors such as Chocolate Chocolate, Chocolate Espresso, Chocolate Mint and Chai. I especially like the idea that you can order a special design cookie with notice from these sweet talkers!
For more information, to discuss cookie orders or receive updates visit justswoon.com or call (913) 687-6233.
Listen to LIVE! From Jasper’s Kitchen every Saturday from 11 a.m. to 12 noon on KCMO Talk Radio 710 with Chef Jasper Mirabile and 435 South managing editor Kimberly Winter Stern.
