Easy Appetizer:: Salami Puffs

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The summer issue of Atlanta Magazine’s HOME had so many fantastic appetizers for throwing your own backyard Italian apperitivo party. We sipped on spritzes and noshed on nibbles like olives. Today, I’m sharing another fabulous recipe from the party: salami puffs.

This easy appetizer pulls together in no time. While I’m not necessarily a football gal, I know many of you are getting ready for tailgating. This would be the perfect addition. Think of it as pigs-in-a-blanket’s chic older sister…but better!

The recipe calls for cream cheese which is always a winner. Fun fact: in Italy, cream cheese is simply called “Philadelphia.”

Salami Puffs
serves 12

You will need:
– 12 slices Genova salami slices cut in half
– 1 sheet puff pastry
– ½ cup cream cheese

To prepare:

Preheat oven to 400 degrees F.

Thaw the puff pastry, and unroll on a board covered in parchment paper. With
a rolling pin, roll the pastry into a 12-by-12-inch square. Then, spread the cream cheese on top of the puff pastry. Cut the pastry with a sharp knife into 3-by-3-inch squares. Place a salami half on top of each pastry square, then fold corners of the square together over the salami until they meet in the center, forming a small pouch. Place on a baking sheet, and bake for 15 minutes until golden brown. Serve at room temperature.

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Herby Marinated Olives

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It comes as no surprise that olives are abundant in Italy. In fact, we have olive trees on our property at La Fortezza which we’ll ultimately use to bottle our own olive oil. To say my husband, Frank, is excited about harvesting olives on our property is an understatement.

Until we can gather our own olive harvest, we’ll be noshing on these herby marinated olives instead. This recipe, from the summer issue of Atlanta Magazine’s Home is the perfect addition to a charcuterie platter, or stand great on their own. Trust me, though, once you have one, you’ll dig in for more!

Herby Marinated Olives

You will need:
– 4 cups mixed olives
– 3 whole cloves of garlic, smashed
– ¼ cup of olive oil
– 2 teaspoons red pepper flakes
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons chopped fresh marjoram
– 1 tablespoon fresh thyme leaves

To prepare:

In a saute pan, warm the olives, garlic, peppers, and oil. Toss in the herbs with the olive mixture. Serve warm.

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Classic Summer Cocktail:: Aperol Spritz

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As you might know by now, I am the entertaining editor for Atlanta Magazine’s HOME. It’s a role that I truly love because it allows me to tap into my hostess side. After all, who doesn’t love planning a party?

The summer issue of the magazine featured a party showcasing Italy’s cocktail culture, aperitivo, and my new book, Cocktail Italiano. If you haven’t snagged a copy by now, today’s recipe might make you add it to your cart.

The Aperol Spritz is a classic summer cocktail. It’s refreshing and quintessentially Italian – the perfect drink to whet your appetite before a meal. Let me know if you add it to your classic summer cocktail arsenal. I know you’ll love it as much as I do.

Cin Cin!

Aperol Spritz
serves 1

You will need:
– 3 ounces prosecco
– 2 ounces Aperol
– 1 ounce soda
– 1 orange slice

To prepare:
In a glass filled with ice, pour Aperol and prosecco, and finish off with the soda. Serve in a large wine glass. Garnish with a slice of orange.

xx Annette

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Baking in Italy:: Delicious Focaccia

Screen Shot 2018-07-12 at 4.30.43 PM If you follow along on Instagram, you might have noticed that I have made a lot of focaccia this summer. Focaccia is the perfect marriage of fluffiness and crispiness. It’s such a delicious part of meals here in Italy and is versatile too. You can use it for sandwiches or keep it simple. I love to use focaccia as an appetizer with olive spread, Parmesan cheese, Parma ham, and a crisp summer rose wine. It’s the perfect start to a perfect evening.

You can find the story behind focaccia, along with several yummy cocktails to serve with it, in Cocktail Italiano.

Focaccia
Serves 4

You will need:
– 3 cups double zero flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.

Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

 

 

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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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