Berry Week:: Blueberry Pie

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If you are ever in need of an excellent dessert filled with succulent berries, I recommend this delicious blueberry pie from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe ever and is wonderful this time of year when blueberres are plentiful. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Blueberry Pie
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve.

xx Annette

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Berry Week:: Strawberry Crostata

Corstata

I’ve got a fantastic week of recipes for you. It’s berry week! Berries are one of the gifts of summer, and I am always sure to take full advantage of the bounty.

Up first is my strawberry crostata. This is an Italian dessert which is the best kind because they aren’t too sweet. In fact, Italians often have cake, sweetbreads or crostata for breakfast.

Here’s the recipe; it’s a great dessert! Let me know if you give it a try.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

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The Tale of Ancient Bread of the Lunigiana

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Once upon a time, there was a region in Italy far to the north of Tuscany called Lunigiana. This beautiful place of rolling hills, green land, of olive groves and chestnut forests was remote and magical. The folks living in the region were very creative and clever with what the land provided.

They harvested and sold olives and the oil extracted from the olives. They kept the chestnuts for themselves to live off of and use in many incarnations. The chestnuts were fired on a low burning fire dried to be milled into flour. The leaves used in the kitchen as parchment.

The low constant fire also gave way to utility by way of cooking on low fire. Large covered cast iron pans called “testa” were put on the low fire and used to cook many staples like bread while the chestnuts dried.

Last week our workshop chef, Philip, and I went to observe a loaf of local bread being baked in this cast iron vessel over the open fire. My friend Cornelia, invited us; she and her family own Podere Conti an Agriturismo in Flatteria about 45 mintues from our place. Cornelia is passionate about food and very passionate about local food. She was preparing to be part of the regional slow food competition presented in Parma at the famous cooking school, ALMA

We were lucky enough to watch her practice with her assistant at her beautiful location. The process is very specific. They had been testing variations on proportions of wet the dry ingredients for weeks. Finally, after several attempts, they came up with the perfect ratio for a moist and light bread. Careful not to give away too many secrets, she simply had us watch as they heated the testa pans in the open fire and then gently placed damp chestnut leaves onto round wooden boards. While the bread rose, we enjoyed the beautiful grounds and talked about her sheep and the olive harvest last season.

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Cornelia dampens and then presses the leaves between heavy boards to flatten, before using it as natural parchment for baking the bread.

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Dried Chestnut leaves, picked at the waning of the moon. Cornelia believes in Luna harvesting technique. https://www.gardeningbythemoon.com/

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I’ll let you know how they did at the competition, but after tasting everything, I think we have a winner. Their entry for the competition: bread baked in the testa with chestnut leaves toasted and rubbed with sweet garlic, local head cheese, local Pecorino cheese, homemade persimmon jam, and their own fresh pressed Bio olive oil. These offerings should surely garner first prize. It was certainly a gold medal experience for Philip and I. Thank you Cornelia for your warm hospitality and friendship.

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Podere Conti’s Bio- Olive oil.

Living in the Italian countryside has certainly opened my eyes to a whole new lifestyle, new foods and ways to harvest and cook in season, but mostly to some very dear friends.

xx Annette

 

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Fall 2019 La Fortezza Workshops Launch

I am beyond excited to announce our roster of fall 2019 La Fortezza workshops in Italy. I have really listened to the feedback of past workshop attendees, and I think that fall simply put, “nails it.”

We have a variety of workshops that speak to everyone. There will be food-forward workshops, shopping excursion workshops and photography workshops with incredible talents and professionals. We want to make our workshops the best they can be, so thank you to all who participated last year and gave us such great advice.

Ready to see what’s in store?

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September 4th – 9th

First off is my Preserving Italy Workshop. We will dive deep into the region I call home, the Lunigiana. I feel passionate about sharing this unknown, and in some cases untouched, region. The people of this region work the land, live off the land and truly live seasonally. I like to say that I learned about the seasons here since we live season to season year after year.

The food artisans, the farmers, the vintners, the cheese makers and the fresh olive oil producers are a way of life. It’s the most authentic life I’ve known. We will be cooking throughout our workshop with Chef Philip and with locals too. I will share it all with you at our beautiful location, La Fortezza, overlooking mountains, vineyards and villages. I am thrilled to show you my secret Italy.

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September 11th – 16th

This one is all about shopping. If you follow me on Instagram , then you know how much I love shopping flea markets in Italy. How would you like to come along and shop with me? This workshop is geared toward the flea market shopper although shopping at this retreat will be peppered with plenty of artisan finds including handmade handbags and bespoke seaside markets.

Coming along to lend her expertise is professional picker and antiques expert Lisa Burnett of Inner Pieces. She will be leading the group and sharing her incredible eye with all of us. This is the perfect girlfriend retreat because of course there will be cooking classes and great food, lots of wine and Aperol Spritzes, Lisa’s favorite Italian Cocktail, and a little yoga as well. I cannot wait. These spots will be snatched-up fast, so don’t think about it; just do it!

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October 9th – 15th

I can’t believe he said ‘yes” when I asked him, but one of my all time favorite photographers is coming to teach lifestyle photography at La Fortezza. I think I jumped up and down for 10 minutes when he agreed. William Abranowicz is an icon in the photography world with many books under his belt. He has shot for every single magazine in the world. This is a once in a lifetime opportunity. I cannot tell you how much you will learn seeing the world through your lens with Bill as your instructor. He will be able to work with you one on one since the class is small. Imagine working with a world class photographer! Well my friends, you no longer have to imagine it. Just grab your place, and you can. I am beyond excited that we will be hosting Bill. This workshop will sell out fast, so don’t hesitate come to Italy and up your photography game. This is a “pinch me” experience, believe me!

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October 16th – 21st

Ros Atkinkson, Her_Dark_Materials on Instagram, will host our final workshop of the season. I invited Ros and selfishly told her I don’t care if it’s just she and I because I want to learn from her, and I want to walk around in her brain (I know I sound obsessed…and I am). Her still life photography moves me because the emotion and incredibly complex composition makes my heart sing. I was so pleased when she agreed to come and teach at La Fortezza. Apologies for all of the gushing, but I have a serious girl crush on Ros.

Come play with us! If you’re a fan of composition, food styling, photography or beauty in the highest form, please join us. Like I said, I’m happy if you can join us, and fine if you don’t because sharing Ros and her talent is going to be tough for me. There will be plenty of food, and wine and inspiration.

Who’s joining the fun in fall 2019? Book your spot today! 

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It’s all Greek to Me:: Greek Easter Sweet Bread

Greek Easter Bread recipe | annettejosephstyle.com

A few years ago, I had the pleasure of shooting Niki and Sandy Papadapplous’s Big Fat Greek Easter Party for Atlanta Magazine’s Home. One of the highlights of the party menu was this sweet Easter bread, or Tsoureki in Greek. Ever since that issue hit news stands, I’ve thought about what a beautiful, delicious addition it would be to your menu and table. Give it a try and wow your guests!

TSOUREKI (Easter Sweet Bread)
Makes 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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