Summer Floral Dessert:: Lavender Ice Cream

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Believe it or not, we still have more than 6 weeks of summer left. In fact, the first official day of fall isn’t until late September. As such, let’s all agree to continue indulging in summer’s bounty and celebrating the season, shall we?

One of my favorite summer recipes is this delicious blueberry pie and lavender ice cream from my first cookbook, Picture Perfect Parties Rizzoli NY.

While this is the most delicious blueberry pie recipe, the lavender ice cream is the star of the show. It’s a beautiful combination. Lavender is an unexpected fun flavor for guests. If you’ve never cooked with it before, make sure you purchase food-grade lavender. Essentially, get the stuff that’s safe to eat!

I think you’ll love the floral notes of this ice cream, and if you want the blueberry pie recipe to pair with it, you can find it here. Enjoy!

Lavender Ice Cream
Serves 6-8

You will need:
– 3 cups heavy cream
– 1 cup whole Milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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Wedding Workshop and Weddings at La Fortezza

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As you might have seen on IG stories, last month we hosted a wedding workshop. It was amazing. Kim Vasil of August designs lead the group, and the images are fantastic.

We had Hanna and Megan as part of the dream team. Hannah is an amazing hair and make up artist, and our Megan, from Pictory Productions, captured everything on video and was kind enough to do some photography as well since our photography instructor pulled out last minute. I love that I have such amazing pros around me that rally for the cause. It was an all hands on deck week with Sharon Fisher, from Sharon Fisher Events, assisting us with anything that we wanted and being an over all consultant on all things bridal.

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As we hone our wedding skills, I am hopeful that with the help of Lisa Redgrave of Hitched in Italy, and Eliza Honey as staff florist, we will pull off the most magical weddings.

Big news: Kim Vasil will be joining the team as our American liaison to weddings here at La Fortezza. She will team up with Lisa Redgrave, our on site consultant, to produce unique and bohemian weddings for very special brides and grooms. Our location is something very special, rustic, artistic and curated for the creative bride. I know with the addition of Kim’s expertise, we will make our weddings one of a kind. Please feel free to contact her or Lisa for more information.

In the meantime we will be working on making La Fortezza the perfect destination wedding location for small bespoke weddings.

We will host only 2 weddings per year. We already have 1 booked for 2019, so there is only 1 wedding left…will it be yours? Of course feel free to email me annette@annettejosephstyle.com

xx Annette

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aPOPitivo:: An Aperitivo Recipe Perfect for Summer

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

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Summer Cocktails: Americano Shakerato

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Today I’ve got a fun summer cocktail for you, the Americano Shakerato. Shakerato simply means “shaken.” Shaken vigorously. The agitation of drinks forms a desired foam, and this technique is used in many classic drinks to add a little foam. Almost anything can be a shakerato!

Give it a try, or any other recipes from Cocktail Italiano, and let me know what you think!

American Shakerato
serves 1

You will need:

1.5 ounces sweet vermouth
1.5 ounces campari
– 1 orange peel

To prepare:

Chill a martini glass with ice, then discard the ice.

Place the vermouth and Campari into a cocktail shaker filled with ice, shake, and strain into the chilled martini glass. Garnish with an orange peel.

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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