Atlanta Magazine’s Home, Holiday Entertaining with Hudson|Grace 2018

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As you all know, I take great pleasure in my role working for Atlanta Magazine’s Home as the entertaining editor. This creative endeavor is always filled with great food, fun hosts and interesting guests, but mainly it gives me the opportunity to shine a light on folks I love in Atlanta and places that are worth paying a visit.

I try very hard to pick hosts that have a point of view on entertaining, food cocktails or a particular expertise at throwing parties. The holiday entertaining feature is one of my favorites to produce since it celebrates the period from Thanksgiving to the New Year. This year our hosts were the co-founders of one of the best of the best specialty stores in Atlanta on the Westside, Hudson | Grace.

The store is located at Westside Provisions and has everything from great hostess gifts to all the accessories you would need to host the perfect party. Monelle and her business partner Gary have pitch perfect taste. As you can imagine ,it was a breeze producing this soiree. Have look at the beautiful party we celebrated together in the winter issue. Pick up a copy on newsstands now!

xx Annette

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Easy and Stunning DIY Hanging Wreath

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I first created this easy DIY project a few years ago when I was asked to participate in the Home Depot Holiday Style Challenge, and it’s still one of my favorite projects. I always loved the idea of doing a holiday table under the arbor in our backyard, and this challenge gave me an opportunity to see it through.

Since we usually have mild temperatures for the holidays, consider moving your holiday dinner outdoors. You can recreate this look in your own backyard with just a few supplies, and I promise guests will be super impressed with the finished product: a DIY hanging wreath! It’s easy and really pretty.

DIY Hanging Wreath

You will need:
– 1 6 foot garland
– 3 – 4 ornaments
– Twine for securing the ornaments
– Ribbon for hanging
– Floral wire

To create:

1. Form the garland into a circle.

2. Secure the wreath in 3 places with floral wire.

3. Attach the ornaments with twine.

4. Using 4 pieces of ribbon about 3 feet long, tie the wreath to your light fixture or chandelier. Note: this can be suspended from the ceiling with longer pieces of ribbon or with hooks.

Happy Holidays!

xx Annette

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

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One thing that’s super important when it comes to hosting is to be a stress-free hostess. A key to remaining calm and collected is to make a few dishes ahead of time. Pots de Crème are a lovely way to end a meal, and they happen to be a great make ahead dessert choice. In fact, these can be made up to two days in advance! It’s an elegant, indulgent dessert that’s sure to wow your guests. Let me know if you give them a try; I’m confident you’ll love it if you do!

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

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Hanukkah is here! Time for Latkes!

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Every year my kids look forward to our Hanukkah meal. We light the candles, say a prayer, open little gifts and then sit down together for our traditional meal. I roast free range chicken, and I make homemade sweet potato + yukon potato latkes with homemade applesauce. I also usually toss together a sweet and savory salad with a balsamic vinaigrette. It’s a meal that incorporates all the flavors while bringing back warm memories from the years we’ve enjoyed this celebration of light together.

If you’re celebrating Hanukkah this year, give my yellow and gold latkes recipe a try, and don’t skip the apple sauce. It might be the best part.

Yellow and Gold Latkes
serves 4 to 6
You will need:

– 3 medium size sweet potatoes
– 3 medium size yukon gold potatoes
– 2 eggs
– 1/4 cup matzo meal
– 1 small yellow onion diced
– salt and pepper to taste
– 1 cup olive oil
To prepare:

Prepare a paper towel lined cookie sheet for finished latkes.

Hand grate potatoes, so they are shredded. Add salt and set aside for 10 minutes.

By hand, squeeze liquid out of the potatoes, transfer to another mixing bowl.

Add eggs, matzo meal and diced onion and mix.

Note: if the potatoes still have some water, it’s fine to add 1 more egg and more matzo meal to bind.

In a large skillet put 1/4 cup oil and heat. Drop in latke mix with a spoon forming small pancakes.

Fry in the oil until golden and crispy.

Place cooked latke pancakes on the towels to drain oil, and continue to fry the latkes and drain. You will need to continue to add oil to the skillet as you continue to fry the latkes. Place the cooked, and drained latkes in the oven on low until guests arrive.

Serve with homemade applesauce and sour cream, or non fat plain greek yogurt.

Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt

 

To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

Latkes photo by Stephanie Meyer for Food & Wine 
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2018 Holiday Gift Guide

It’s that time of year again – time for annual holiday gift guides! It’s always fun to round-up a few of my favorite items from across the web that I think would make excellent gifts for just about anyone on your list. This year, I’m touching on a few items that I’d love to receive as well as a few items that I’d definitely give to someone else. I’ve even included gifts for pups!

No matter who you’re shopping for this season, enjoy the spirit of giving and the process of finding the perfect gifts for those you love. And don’t forget to put a little effort into wrapping your gift, too. I love this Alpine Ski paper from Dixie Design. Enjoy my 2018 Holiday Gift Guide!

xx Annette HolidayGG2018

Beech Round Pizza Board

Greek Pepper Mills

Pommed Slippers

Stonewashed Linen Napkins

Anatomy of a Bike Kit

HP Portable Photo Printer

Cocktail Italiano

Workshop Gift Card

Leather Bow Tie Dog Collar

photo by me

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