The Twisted Soul Cookbook

Screen Shot 2021-02-01 at 1.54.48 PM

Dare I say that Chef Deborah VanTrece is my Rizzoli soul sister?!  Well heck, I am going to say it. I am so excited for the latest Rizzoli NY cookbook from a local Atlanta chef. This cookbook is not only a visual treat, but it is also an amazing collection of recipes that infuse Deborah’s vast travel culinary experiences and her Southern soul. Her restaurant, The Twisted House Cookhouse and Pours is a landmark in the community. I was excited to meet her in person at her cookbook photo-shoot in Atlanta last January. We share the same Rizzoli NY cookbook editor, which makes us sisters for sure, right? I was invited to meet her and appear in her cookbook while enjoying a meal. Needless to say, trying a multitude of her recipes all in one sitting was a treat.

Screen Shot 2021-02-01 at 1.55.11 PM

My 5 questions for Deborah:

Screen Shot 2021-02-01 at 1.55.46 PM

Do you have a favorite recipe in the book?

There’s no particular recipe I favor more than another in this book. Each recipe has a personal meaning to me.

Tell me a bit about the inspiration for the book, and the recipe.

This book is inspired by the great soul food cooks of the past and present. It expounds on old traditions by exploring new combinations of ingredients by interchanging cultures and techniques. It is intended to uplift the idea of “comfort food” across all cultures and showcase the impact of the humblest cuisines in our souls and our hearts. 

When did cooking become a passion and then a profession? Was this your path, or was it different? 

As far back as I can remember, I have always been intrigued by food and the fellowship around it.  Being an only child, sometimes I felt so alone.  It was always celebrations, that included food and drink, that erased my feelings of loneliness and created an atmosphere of joy that I wanted to last forever.  Because of this, I developed a passion for cooking, often sharing my creations with friends and family.  I became an international flight attendant, and the exposure to other cultures only increased my hunger for learning how to create new dishes. I finally enrolled in culinary school and my professional journey in the food world began.

How have you been able to pivot your restaurant during Covid?

My pivots with Covid are an entire book within itself. I have adjusted my business model several times to keep in line with safety protocols, as well as government mandates. It hasn’t been easy, but we are still standing, and for that, I am grateful.

Who most influenced you in your cooking?

My family has been most influential in my cooking. From my mother and father to my aunts, uncles and cousins, they have all helped in constructing my culinary foundation. Good food is a part of my history and recipes handed down through generations are so important to my story. These recipes showcase the existence of my ancestors and motivate me to continue the story by adding recipes of my own.

 

Thanks so much, Deborah! xx

 

All baking behind the scenes celebration cookbook collection cooking Crushing On Entertaining my picks Personal Recipes Uncategorized : Tags: , , , , , ,

Valentine’s Day Sweet:: Chocolate Crepes

crepesdes
mousse1

Crepes are an excellent choice for Valentine’s Day treats because they can be made ahead of time. Fill them with chocolate mousse, and they’re even better. This recipe is from the archives, and I know you’ll love seeing it with fresh eyes. Make a batch on Friday and enjoy them all weekend long! Happy Valentine’s Day!

Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
You will need:

– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt

additional unsalted butter, for coating the pan

To Make ahead
Refrigerate the batter for at least 2 hours or overnight.

Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.

To prepare
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.

*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.

**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.

Easy Chocolate Mousse
Yield: 8 servings
You will need:

– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream

To prepare:

Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.

In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.

Cover the mousse with plastic wrap and chill for at least 2 hours before serving.

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

All baking behind the scenes celebration chococlate cooking Entertaining Holiday Recipes spring desserts the art of a party Throw Back Thursday valentine's day valentines day : Tags: , , , , , , , , ,

Holiday desserts:: Walnut Roll

fullsizeoutput_7645

I know most of you think I am Italian, but my family is Hungarian, and this is a classic Hungarian sweet. It is called Beigli (bay-glee), and it is made with walnuts and poppy seed filling with a yeasted dough. It really has a lovely flavor.

Find the recipe below. While it does take some extra prep and TLC, the end result is worth it, and it will make such a statement on your holiday table. Let me know if you give it a try!

Hungarian Walnut Roll (Beigli)
Prep time: 2 h 35 m Serves 24

For the dough, you will need:
– 1 (.25 ounce) package active dry yeast
– ½ cup of warm milk
– 5 tablespoons white sugar
– 1 cup unsalted butter, cubed
– 3 egg yolks
– 1 (8 ounce) container sour cream
– 4 cups self-rising flour

fullsizeoutput_763e fullsizeoutput_763f fullsizeoutput_7640

For the filling, you will need:
– 1 cup whole milk
– 3/4 cups white sugar
– 2 1/2 cups finely chopped walnuts
– 1 lemon, zested
– 2/3 cup golden raisins

Egg wash:
– 1 egg
– 1 tablespoon water

fullsizeoutput_7643 fullsizeoutput_7646

To prepare:

In the bowl of a standing mixer, combine yeast and warm milk. Once the yeast has proofed, add 5 tablespoons sugar, butter, egg yolks, and sour cream in the bowl of a standing mixer fitted with the dough hook and mix well. Slowly add the flour until the dough comes together. If the dough feels too wet, add a little more flour; if it’s too dry, add milk a tablespoon at a time. The dough should be moist and easy to work with.

Knead on a floured surface until smooth, then form the dough into a ball, cover the bowl with a plastic wrap, and set aside for 1 ½ hours.  While the dough is resting, make the filling. Heat the milk and ¾  cups sugar in a saucepan until the sugar dissolves and the mixture has a syrupy consistency about 5 minutes stirring occasionally. Add the chopped walnuts and stir to combine. Remove the saucepan from the heat; stir in the lemon zest and raisins, and let filling cool.

Once proofed (keep in mind the dough does not have a big rise), divide the dough into three pieces. Roll one piece of dough out on a lightly floured surface to form a long rectangle about a 1/4-inch thick 8’x 10”. Spread 1/3 of the walnut filling on the dough evenly, leaving about an inch of dough at each edge. Roll the dough up to form a log, and press to seal. Place the dough, seam-side down, on a parchment-lined or Silpat lined baking sheet. Repeat with the remaining dough and filling. Makes 3 logs.

Beat the egg with the tablespoon of water to make an egg wash. Brush the loaves with egg wash and let rest for 1 hour in a warm place. After the dough has risen, brush it again with egg wash and put the baking tray in the refrigerator for 30 minutes (this will give the dough a shiny finish).

Preheat an oven to 375 degrees F (190 degrees C).

Bake the loaves until they’re a deep golden brown, about 35 to 45 minutes.

Cool and slice into 1 inch slices.

xx Annette

All baking celebration cooking dinner party Entertaining Fall Food Food styling Holiday holiday recipes Personal Recipes Uncategorized : Tags: , , , , , , , ,

Homemade Salted Caramel Candies

Screen Shot 2020-12-14 at 9.20.36 AM

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and like many of you, I am counting down the hours until Christmas vacation. This year, thanks to the pandemic, I was hoping to lean into a relaxing holiday season. Ironically, while parties and gatherings have been canceled, I have still found myself wrapped-up in the usual holiday bustle. I’m truly hoping that by next week, I can take a welcome break from my computer, settle in with some holiday movies, and relax.

One of the things that I’m hoping to do during my holiday nesting is bake something…anything. As a cookbook author and entertaining expert, Annette has a ton of recipes in her repertoire. I asked her for a suggestion, and she sent over Martha Stewart’s homemade salted caramel candies, a recipe she has successfully made before.

I love this suggestion for two reasons: caramels will last well beyond the expiration date of a cookie, cake or pie, and I can also package them up for friends and neighbors. Who doesn’t love a sweet porch surprise?! I’m hoping to try these homemade salted caramel candies next week. Let me know if you do too!

xo Nicole

Homemade Salted Caramel Candies

You will need:
– Vegetable oil, for baking sheet
– 2 cups heavy cream
– 2 1/4 cups sugar
– 6 tablespoons unsalted butter, cut into pieces
– 1 1/4 cups light corn syrup
– 1/2 teaspoon coarse salt
– 1/2 teaspoon pure vanilla extract

To prepare:
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Recipe by Martha Stewart.

Photo by Heidi Geldhauser

All Atlanta Magazine Home celebration cooking Entertaining Food styling Holiday holiday recipes Holidays Recipes Uncategorized : Tags: , , , , , , , , ,

It’s the Little Things

This year more than any other, I think that the holidays will be about the little things. We will all be staying home, and cooking for a small crowd. What better time to try new things, like new recipes, and new ways to make your table setting really special? Below, I’m sharing a few ways to really make the holiday season special.

Flower Arranging:
How about honing your flower arranging skills. I personally love combining grocery store flowers and pumpkins and gourds, with branches and herbs I forage from the garden every year. It’s a great time to use an unexpected vessel, like an old pitcher or a soup tureen.

IMG_4430 Screen Shot 2019-10-30 at 7.22.53 AM IMG_2499

Here are some easy tips on flower arranging:

While it might seem like a daunting task, arranging your own flowers can be simple yet stunning, and honestly, nothing gives me more pleasure than to arrange flowers for my own home or parties. If you follow a few easy steps, you’ll be arranging your own flowers in no time!

When beginning the design process, I start with what’s available at my local market (and even Trader Joe’s!), and I try to select a strong color theme. Selecting just one color flower, but choosing several varieties in that same color, is an easy way to pack a punch without a lot of thought. It honestly cuts way down on the stress, especially if you’re not quite ready for combining colors.

Step one: clean the bottom of the stems, and make a fresh cut.

Step two: place all the fillers in your container. For this arrangement, I’ve chosen a pitcher for my container, and Queen Anne’s Lace and Baby’s Breath as fillers.

Step three: add in your larger blooms. Be sure to work your way around the vase or pitcher. Either move around the table as you work, or spin your container to make sure your stems are even.

Step four: step back and fluff your arrangement as needed. Try to change the water every 2-3 days, and cut the stems on a diagonal every few days, too. This will keep your arrangement fresh and pretty! You can add the gourds and pumpkins around the table, maybe add a few smaller vases as well strewn around the table. More is more and more is better.

Making a Charcuterie Board:

64EA0209-118D-4DA6-BE21-86F5FAF0F517_1_201_a

Create a special Charcuterie Board for your family. I usually prepare this as lunch. It’s super fun to design and even more, fun to eat. You can nibble while your main course cooks. Great if you’re watching games or working on a puzzle.

Setting the Table:

Screen Shot 2020-11-24 at 10.58.53 AM

This is R. Woods Tablescape small but lovely

I think that setting the table with a glass of wine in hand the night before is always fun. I like to put on some festive music and take my time.

Some of my go-to affordable table sources are Zara Home, Ikea, and Pottery Barn. Every year I try to buy some little addition to my table. This year I bought more candlesticks just to make the table even more glowy and happy. I also ordered some new colorful table wares from my friend potter Rebecca Wood, she also offers Ikebana Floral Lessons if you’re interested.

Screen Shot 2020-11-23 at 11.01.51 AM

This a table from the Zara Home Collection

My takeaway message is to make it special even if this year is so much different than every other year. Count your blessings and stay safe. Next year will be a big year to celebrate all the sacrifices we made. Keep the faith and keep your distance. And use this extra time to learn a craft and next year you’ll be a decorating pro. Happy Holidays.

xx Annette

 

 

 

All celebration DIY DIY Holdiay crafts Entertaining Florals flowers and prep Food styling Holiday Holiday Decor Holiday Entertaining holiday guide holiday recipes Holidays party tips Personal the art of a party Uncategorized : Tags: , , , , , , , , , , ,