Limoncello Party Punch, a Festive Sangria

This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in the bar.

The holiday season typically means loads of soirees, parties, and swaps, and I for one, love it. There are so many festive gatherings to attend and of course, to host.

One of the best things you can do as a hostess is prepare a signature cocktail. It gets everyone talking. Plus, it’s a stress free way to host, especially if you serve a punch like this one. This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in a designated bar area complete with coupes and fun holiday napkins.

This cocktail, along with many others, is available in my book, Picture Perfect Parties Rizzoli NY. Grab a copy here or add it to your Christmas wish list! While you’re there, don’t forget to pre-order my next book, Cocktail Italiano. It would make the perfect gift for any cocktail connoisseurs. Cin cin!

Limoncello Party Punch (aka. Festive Sangria)
Serves 8

You will need:

– 2 cups of Limoncello
– 1 pint of sliced strawberries hulled and sliced
– 1 small blood orange thinly sliced and quartered
– 1 cup seedless white grapes, halved
– 8 cups Sauvignon Blanc
– 3.5 cups club soda

To prepare:

In a pitcher, macerate the fruit in the limoncello overnight in the refrigerator.

Pour the wine and club soda into the fruit-filled pitcher and serve in champagne coupes.

Happy holidays, and cheers to a happy & healthy 2018!

Photo Credit: Deborah Whitlaw Llewellyn

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Olive Oil Cake, from All About Olives Workshop in Italy

As you might remember our November workshop All About Olives” was literally all about olives. Since then, I have been searching for the perfect olive oil cake recipe. At the olive press, we all tasted fresh press and they also served us the most delicious olive oil cake which they informed us is something that Italians serve their children,since it’s a mild and sweet soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner.

Olive Oil Cake
Serves 12

You will need:
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

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Everything But the Turkey:: Use Leftovers

Thanksgiving

Today is my last post in our Everything But the Turkey series. I hope that throughout the past few weeks, you’ve become equipped with some fantastic recipes and entertaining ideas for Thanksgiving. I can’t believe that we’ll be surrounded by family and friends enjoying a huge festive spread in just a few days.

It’s no secret that I love takeaway gifts. Who doesn’t love getting a little something to take home after a great party? Of course, Thanksgiving shouldn’t be any different, and the secret is to use leftovers!

I like to give guests a few leftovers to enjoy the next day. I always think Thanksgiving leftovers are better the next day anyway, don’t you? Be prepared with a few microwaveable containers ready on hand to load leftovers into. That way, when guests take them home, the leftovers can be popped right into the fridge until the next day.

Of course, I love any excuse to add a little pizzazz. Make leftovers look special, and leave a sweet burlap bag at the front door for guests to grab on their way out. It’s a simple detail that can make all the difference.

Grab a copy of my book, Picture Perfect Parties, for more great holiday entertaining ideas.

xx Annette

Photo Credit: Deborah Whitlaw Llewellyn

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Everything But the Turkey Decor:: Pumpkin Pepper Place Settings

Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings.

Pumpkin peppers are one of the cutest, most festive fresh items out there this time of year. You can typically find them in the cut flower section of Whole Foods or even at Trader Joe’s. They are branches filled with tiny baby “pumpkins.”

A few years ago, it occurred to me that they’d be super sweet tied onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. To spruce them up a little bit more, attach the pumpkins to a cinnamon stick using linen ribbon and add a tag with the guest’s name to tell them where to sit at your table.

Sometimes inspiration is just sitting around waiting for you at the grocery store, right?

xx Annette

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Everything But the Turkey Recipe :: Pumpkin Bread Pudding

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Pumpkin Bread Pudding

Photo Credit: Deborah Whitlaw Llewellyn

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