Poached Pears in Mulled Wine

Mulled Wine Poached Pears

Poached fruit is a simple yet sophisticated dessert that will wow your guests this holiday season. It is, in fact, a little trick I use when I don’t want to make a complicated dessert. It’s so easy to just grab apples or pears and poach them in wine which is something I always have on had.

These mulled wine poached pears are the perfect classic dessert for fall and winter. Your guests will be impressed with the presentation, and the flavor is subtle and light which after a heavy meal can be just the perfect finish. Top them with homemade whipped cream for a festive end of meal treat.

Mulled Wine Poached Pears
Serves 8

You will need:
– 8 pears
– 1 bottle of Red Wine (I like to use a Merlot, or a Pinot Noir)
– 3/4 cup sugar
– 1 teaspoon cinnamon
– 3 star anise
– 1 cup whipping cream and 2 tablespoons sugar

To prepare:

Peel the whole pears leaving the stem in tact.

In a large cast iron pot, empty the bottle of wine, add the sugar, cinnamon, star anise.

Place the peeled pears on their side, then simmer them in the wine for about 15 minutes, occasionally with a large spoon roll the pears to evenly cook them. Turn off the heat, and leave the pears to macerate in the wine (this literally can be all day). Again occasionally turning them to evenly coat the pears. The pears will become a beautiful pink color from the mulled red wine.

In the bowl of a standing mixer fitted with a whisk, add the whipping cream and sugar whip until stiff peaks form about 5 minutes.

To serve:

Warm the pears through about 3 minutes and place the warm pears in a bowl with 3 tablespoons of the mulled wine. Add a dollop of whipped cream and serve.

NOTE: This is the perfect make ahead dessert, and it will truly impress your guests! 

xx Annette

 

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4th of July Firecracker Cookies for Kids

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Hi everyone! I’m Nicole, Annette’s web-manager and friend. I’m guest-posting today just in time for my second favorite holiday, the 4th of July!

For as long as I can remember, July 4th has been a special holiday for me. I love the patriotic attitude, the fireworks, and of course, the food! Since 2009, I’ve spent every 4th of July on the Florida Panhandle with my husband’s family. Over the years, the family has grown, and there are a lot more kids than there once were. Because of that, I’ve started to look for things that can both entertain the kiddos while pleasing their palates. After all, I’m not a regular aunt, I’m a COOL aunt!

While at Target recently, I stumbled upon the cutest 4th of July decor in their dollar spot. Namely, these adorable metallic paper straws. I knew I wanted to incorporate them into our beach trip in some way. Taking a tip from Annette, I started thinking about how these straws could be used differently than just with cocktails (although nothing wrong with that!).

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Then, BOOM! I had an idea: 4th of July firecracker cookies. What’s more fun than food on a stick?! These stuffed cookies dipped in white chocolate serve a few fun purposes:

  1. Kids can get involved by decorating them with sprinkles.
  2. They make a darling centerpiece – just fill a festive vessel with dry rice!
  3. They’re fun to eat!

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Let me know if you give these a try, or save them for your food arsenal later this year. Simply swapping out icing and sprinkle colors means these can be used for just about any holiday!

4th of July Firecracker Cookies

You will need:

– Double stuffed sandwich cookies
– White melting chocolate
– Sprinkles/candies for decorating
– Paper Straws

To prepare:

Begin by cutting your paper straws down. I snipped off about 3 inches. Set aside.

Place parchment paper on a cookie sheet. Set aside.

If you want to have multiple shades of icing, divide your chocolate into two (or more) microwave safe bowls, and melt it according to package directions. I melted mine in 30 second increments until smooth.

Add food coloring and mix well.

Dip your sandwich cookies into the icing, using a spoon to cover at least half of the cookie. Gently lay the cookie down on the cookie sheet and decorate!

Once your cookies are decorated, place the cookie sheet into your freezer for 15-20 minutes until icing is firm.

Remove from freezer.

Gently squeeze the top of your straw to make it flat at one tip. Insert this flat part slightly into the cookie (about 1/4 – 1/2 inch). Repeat with remaining cookies.

Place your firecracker cookies in a rice filled vessel until it’s time to chow down and enjoy!

I hope you all have a safe and happy 4th of July holiday!

xo, Nicole

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A Patriotic Tablescape for July 4th

While we won’t be celebrating the fourth of July in the traditional sense in Italy, I know many of you are gearing-up for a few days of festive fun at home. Whether you’re planning a cook-out at your house or headed to a friend’s home, I wanted to give you a bit of July 4th inspiration.

A few years ago, I created a patriotic tablescape for guests. I used red, white, and blue of course, but I also added a few pops of silver. The silver streamers add the cutest fourth of July flare and mimic sparklers.

The video above covers a few of my other favorite ideas for setting a great table as well as some tips for keeping drinks in order and some ideas for nibbles and treats too. Take a look and let me know what your 4th of July plans are in the comments!

xx Annette

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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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A Day at the Races:: Kentucky Derby Party

Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep. Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep.

Hi Everyone! It’s Nicole, Annette’s web-manager here. I don’t know about you, but the Kentucky Derby is my unofficial start to summer. One of my very best college girlfriends is from Lexington, Kentucky, and she instilled a love for the race in us while we were in school.

Even though I’ve only gotten to have one trip to Churchill Downs for the run for the roses, there’s something about the Kentucky Derby that keeps me intrigued year after year. Maybe it’s the beautiful horses or the fabulous fashion…or maybe it’s the the Mint Juleps. Either way, it’s such a quintessential, classic event.

This year, I’m planning to watch the races with friends. Who knows? Maybe we’ll don fun hats and chic sundresses for the occasion, too. I’ve already started thinking about decor, food, and beverages for the day, and of course, I’ve turned to Annette for all of the details.

Annette's tips for hosting a Kentucky Derby party cannot be beat, and a Kentucky Derby party wouldn't be complete without a classic cocktail, a Mint Julep.

Annette’s tips for hosting a Kentucky Derby party cannot be beat. I love her ideas for decor like including vintage horse trophies and ribbons, sprinkling in plastic horses here and there, and making sure roses make an appearance. To plan a party of your own, you can find her full list of tips here.

And a Kentucky Derby party wouldn’t be complete without a classic cocktail, and what’s more appropriate than a Mint Julep? A splash of simple syrup and a whole lot of Bourbon makes for one sinfully sweet sip.

Classic Mint Julep by Becky Stayner
serves 1

You will need:
– Crushed ice
– 2 oz. good Bourbon
– 1 oz. simple syrup
– 6 leaves of fresh mint + fresh mint for garnish

To prepare:

Make the simple syrup by bringing one cup of water to a boil. Reduce to a simmer and stir in one cup of sugar till it dissolves. Once it’s chilled, stir in mint leaves to steep overnight (a trick from Annette’s friend, Becky). Put crushed ice, bourbon, and mint leaf simple syrup in a julep cup. Garnish with fresh mint leaves. Don’t crush the leaves! Be gentle…after all, this is a Southern drink.

xo, Nicole

photos by Leslie Graham

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