Cocktail Italiano:: My Book Launch Party at Switch Modern

If you were not there, you missed a spectacular book launch party at Switch Modern in Atlanta last week. Roy and Doug, and Scott and Liz really know how to throw an event. The Aperol Spritzes were flowing non- stop, along with Campari sodas and lovely Italian aperitvio nibbles in the Switch Modern showroom. It was truly spectacular and the perfect way to kick-off the release of my new book, Cocktail Italiano. We had over 150 of the who’s who of Atlanta, and let’s face it: the party crowd was ready to roll.

Roy and Doug Owners of Switch Modern

Roy and Doug Owners of Switch Modern.

Betsy Riley Editor and Chief of Atlanta Magazine, me and Liz Lapidus of Liz Lapidus PR

Betsy Riley Editor and Chief of Atlanta Magazine, me and Liz Lapidus of Liz Lapidus PR.

Me with Rachael and Justin my right and left hands

Me with Rachael and Justin, my right and left hands.

Me with Penny Randolph who illustrated my map

Me with Penny Randolph, who illustrated my map.

Me with Sandy she flew in from Florida, gotta love a fan

Me with Sandy; she flew in from Florida! Gotta love a fan.

Scott Reilly of Switch Modern, Liz and her husband Jeff Levy

Scott Reilly of Switch Modern, Liz and her husband, Jeff Levy.

My web manager Nicole Letts and her mother in law

My web manager, Nicole Letts, and her mother in law.

I had a great time chatting all things Italian Riviera, even though the line was so long, and I signed so many books. I hardly had time to chat. Thank you to the guys at Switch Modern, such an incredible launch. Liz Lapidus the best PR firm in the biz. Gorgeous fun, grazie mille.

Liz and Mary Logan Bikoff Editor and Chief of Atlanta Magazine's Home

Liz and Mary Logan Bikoff, Editor and Chief of Atlanta Magazine’s Home.

The lovely ladies from Americasmart

The lovely ladies from Americasmart.

Me mixing up a Campari Shakerato from my book

Me mixing up a Campari Shakerato from my book.

For those of you asking, I am not going on book tour. Full disclosure: for my last book, I did go on tour all over the USA, but it’s not a thing as much as it used to be. I know it looks glamorous going from city to city signing books, but the truth is that most people buy books online and are too busy to come see you and have you sign their book. When I did my book tour at huge venues and food events last time, I would maybe sign 1 book. It’s just a different time in the world. Even big box stores have a small turn out. So if you would like me to sign a book, email me; we can work out the logistics, quite simply: annette@annettejosephstyle.com

I will do a few US book signings in the fall. But for now, I am concentrating on finishing La Fortezza, and conducting our many workshops in Italy.

You can buy my new book here.

Again, many thanks to all who showed up to support me at my launch, and Liz Lapidus, I love you. x

P.S. Until the 19th of this month, head to Switch Modern’s site and receive a 10% discount if you type in my name annettejoseph in the discount section at checkout.

cin cin x

Photo Credit: Hillary Harmon of Liz Lapidus PR and Frank Joseph MD

 

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Handmade Charlotte & The Great Pumpkin Layer Cake

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As many of you know, I love a great fall party. When I asked creative guru Rachel Faucett of Handmade Charlotte if I could document her fall themed soiree for Atlanta Magazine’s HOME, she quickly said of course, and we were off and running. Creating a fall party can be fun and mostly easy peasy. Here is one of my favorite recipes from the party:

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The Great Pumpkin Layer Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

  • Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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For the full feature Atlanta Magazine’s HOME  is on newstands now.

Photos: Raftermen

 

 

 

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Atlanta Magazine’s HOME Summer Entertaining Feature:: An Epic Engagement Party

As most of you know, I am the Entertaining Editor for Atlanta Magazine’s Home. It’s a position I truly relish. I get to attend the most interesting parties on Atlanta’s social calendar and rub elbows with the who’s who in the design and creative world of the city. I am a lucky lady.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter’s engagement party. All the juicy details are reveled in the Summer 2017 issue.

You can imagine what a thrill it was to plan and execute our daughter’s stellar celebration.

Read all about it in Atlanta Magazine’s HOME on newsstands right now!

Here are a couple sneak peeks of the festivities.

Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party. Most recently, I got to attend a party that I have been wanting to attend for a long time. Our own daughter's engagement party.

Photography by: The Raftermen

xx Annette

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Atlanta Magazine’s Home Summer Issue :: Backyard BBQ with Chip Wade

Atlanta Magazine's Home

Chip Wade and I have been friends for years, and it’s been fun to watch him excel in his profession and his personal life. Recently, I had the pleasure of covering one of his family gatherings at his beautiful home for Atlanta Magazine’s Home where I am the Entertaining Editor.

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One of my favorites recipes from the feature is this watermelon margarita. All the recipes are in the Summer issue of Atlanta Magazines Home and will be available online soon. In the meantime, share this yummy beverage with your family and friends at your next backyard BBQ.

Watermelon Margaritas
Serves 6

You will need:

– 1 cup sugar
– 1 cup water
– 3 wide strips orange peel
– 8 cups watermelon cubes
– 1 cup fresh lime juice
– 2 cups white or silver tequila
– 6 Watermelon wedges

To prepare:

In a small saucepan, bring sugar, water, and orange zest to a boil over high. Reduce to a simmer and cook until sugar dissolves, 3 minutes. Let syrup cool in a bowl discard orange peel.

In a blender, puree watermelon cubes until smooth. Strain through a fine-mesh sieve, pressing on solids, into a pitcher (you should have about 1 cup juice). Stir in syrup, lime juice, and tequila. Place in a pitcher

Fill salt-rimmed glasses with ice, then pour margarita mixture over top. Garnish with watermelon wedges.

Pick up a copy on newsstands now.

Photo credit : The Raftermen

Styled by : Moi

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Greek Easter Bread

Greek Easter Bread recipe | annettejosephstyle.com

In the most recent issue of Atlanta Magazine’s Home (on newsstands now) we featured Niki and Sandy Papadapplous’s Big Fat Greek Easter Party. This sweet Greek Easter Bread, Tsoureki in Greek, was featured, and I thought why not add this to your Easter Menu? I love the red egg in the middle. It’s a delicious addition, and it looks beautiful on the table.

TSOUREKI (Easter Sweet Bread)
Serves 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

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