It’s all Greek to Me:: Greek Easter Sweet Bread

Greek Easter Bread recipe | annettejosephstyle.com

A few years ago, I had the pleasure of shooting Niki and Sandy Papadapplous’s Big Fat Greek Easter Party for Atlanta Magazine’s Home. One of the highlights of the party menu was this sweet Easter bread, or Tsoureki in Greek. Ever since that issue hit news stands, I’ve thought about what a beautiful, delicious addition it would be to your menu and table. Give it a try and wow your guests!

TSOUREKI (Easter Sweet Bread)
Makes 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

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Watermelon Spritzer:: Let’s drink to spring!

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Let’s get ready for spring! Keith Robinson’s spring feature in Atlanta Magazine’s Home has the most delicious batched cocktail recipe, the watermelon spritzer. It’s perfect for spring and summer. Try it this weekend, and let me know what you think!

Thanks Keith!

Watermelon Spritzer
Serves 12

You will need:
– 6 cups watermelon juice
– 1 cups fresh lime juice
– 1 cups mint simple syrup
– 1 bottle white Bordeaux or white burgundy wine
– 1/2 bottle club soda
– Fresh mint, lime slices as garnish

To prepare:
In a pitcher combine all the ingredients and ice and stir. To serve add fresh mint and slice of lime as garnish to each glass.

Photo: The Raftermen

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Mascarpone Tart with Fresh Berries

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My first thought is that this mascarpone tart would be perfect for Easter, am I right? Kieth Robinson’s feature in Atlanta Magazine’s Home has all sorts of great Easter recipes, and this one is a keeper. I would earmark it for holiday dessert. Thanks Keith!

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Mascarpone Tart with Fresh Berries

For the crust, you will need:
– Crust – 2 cups AP flour
– 1/4 teaspoon salt
– 1 cup unsalted butter softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the filling, you will need:
– 1 pound mascarpone cheese (two cups)
– 1/4 cup powdered sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
– Three cups of fresh berries, cleaned

To prepare:
Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.

Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.

Photo: The Raftermen

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Meet the La Fortezza Wedding Team:: Lisa Redgrave

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We’re continuing the excitement of our wedding page launch by introducing you to a few more members of the wedding dream team. Today, I’d like you to meet Lisa Redgrave of Hitched in Italy:

Q:  What is your wedding expertise? How long have you been a part of the wedding industry?

A: My family and I bought our home in Tuscany in 2004. I have huge affection for the region, so it was the natural choice to get married there 10 years ago. It was a small wedding, but I tackled the Italian Bureaucracy and planned it all myself. It went without a hitch. I thought if I could do it for myself, I could do it for others. That was the start of Hitched in Italy. I have since organized over 100 weddings: elopements, same sex ceremonies, Catholic, Jewish and Indian weddings. I’m proud to say I’ve done it all.

Q: What is your role when it comes to weddings at La Fortezza?

A: I’m the bride and groom’s “go to girl.”  I source suppliers suitable for the occasion. I keep a calm head in what can be a stressful environment. I maintain a level of cool when people are feeling far from cool, and I iron out the creases. Once all the planning is done and vendors are in place, I’m there to hold your hand and walk you through the most wonderful day of your life. I stay in the background on the wedding day, but you will feel reassured by my presence. I’m equally as happy adjusting your bouquet or getting you a cocktail. I have my eye on everything, and I’m thinking ahead. You’re safe in the knowledge that I will have already thought of ‘it’ and can fix ‘that’.

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Q: Why does La Fortezza make an exquisite wedding venue?

A: La Fortezza is an incredible venue, not only is the location staggeringly beautiful, the careful and thoughtful renovation and the styling of the property, and it’s private grounds are second to none.  Those who choose La Fortezza as their wedding venue will have a wedding day that will be truly unique.

Q: Why should someone consider planning an Italian destination wedding?

A: The best pizza in the world, cocktails at sundown, endless sunshine, delicious regional wine, breathtaking scenery, rich culture, real coffee…need I go on? A destination wedding is far more than just a wedding day; it’s an opportunity to spend several days with your family and friends, drinking in the atmosphere and making lifelong memories.

Q: What is your favorite part of a wedding day?

A: After the cake is cut and everyone is dancing and the drinks are flowing, I get to sit back and watch everyone literally having the best day of their lives. There is no better feeling.

Q: What is your number one piece of advice for brides?
A: Keep cool! Having organized hundreds of weddings, I know that the brides who are most relaxed have the most fun. At La Fortezza your wedding will be planned and styled with the utmost care and attention. Leave the hard work to us and allow yourself to kick back and enjoy.

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Meet the La Fortezza Wedding Team:: Kim Cheney

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Today I’m introducing you to our talented stateside wedding liaison, Kim Cheney of August Floral and Event Design.

As we launch weddings at La Fortezza, I thought it was important for you to meet the amazing team that will be carrying out all of the details. Here’s a little bit more about Kim:

I can’t remember exactly where Kim and I met; I think I approached her at a restaurant many years ago in Atlanta. She had a great fashion flair, and I knew she owned a very stylish vintage home store at the time. I felt compelled to know her. I was working with the Michael C. Carlos Museum on an event and needed artisans to design table-scapes for an event. I think I said something like, “You’re an artist.” Kim has always been very humble, and I think she was a little surprised by my straight forwardness, or maybe she thought I was crazy. Whatever the case, she looked up at me and said, “NO”, I said “YES! You need to design a table for us.”

She agreed maybe because she was a little scared of me. I would like to think she was just up for a challenge. The important part is that she agreed, and she did an amazing job. I hired Kim to design and install another huge event for me, and the rest is as they say is history. It was a new friendship and a new passion that would turn into an incredible business. I like to think I had a little something to do with her path. But mostly, Kim is one of the most visionary and talented hard working boss ladies I know. I am honored to call her a friend, and thrilled she’s agreed to help us with our weddings at La Fortezza. She is the best of the best. That’s the truth. I trust her implicitly. I am beyond thrilled to have her working with us. Get to know her below. x

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Q: What is your wedding expertise? How long have you been a part of the wedding industry?

A:  I have been part of the industry for 11 years. I started in Atlanta as the floral director for 2 large design companies. In the spring of 2015, I moved to Savannah and opened August. I am a member of Chapel Designers. I have built a studio on my property where I live with my husband Dale and my giant Goldendoodle, Grits.

Q: What is your role when it comes to weddings at La Fortezza?

A: We are primarily a floral design company, but I hope to lend support to the wedding planner with design aspects of the event. Whether that be linens, place settings, paper products or ensuring the entire party is cohesive is crucial to a successful design.

Q: Why does La Fortezza make an exquisite wedding venue?

A:  The fortress is stunning! It has several fantastic spots to have the vow exchange…including an on-property vineyard!  Being in the mountainous region provides breathtaking views and awe inspiring sunsets. The effortless elegance of the property lends itself to boho, adventurous couples. The layout of the property allows for guests to stay and eat and drink and celebrate in one spot. It has a charming little “downtown” area and is close to the west shore of Italy where attendees can venture out for day trips.

Q: Why should someone consider planning an Italian destination wedding?

A: If the couple enjoys adventure and travel and the size of their wedding guest list is on the smaller side, Italy is perfect. Italy is wildly romantic! The food is AMAZING! And lastly I believe that travel is important in this day and age. I think it opens the mind to new people, experiences and culture diversity that is transformative.

Q: What is your favorite part of a wedding day?

A: I love when the couple first lays eyes on the designed space. I always make sure I am there to help walk them into the reception. They are at their happiest because they have just been married and now it is time to have fun!

Q: How do flowers set the tone for a wedding?

A: Flowers can be very emotional for people. They are the living element of the design. They can elevate anything! They soften hard surfaces; they provide a focal point, and their beauty adds to the importance of the day.

Q: What is your number one piece of advice for brides?

A: Trust the professionals you have hired! They are there to relieve all the stress of the day, so you can focus on the  most important part…sharing the love of your life partner with those closest to you.

If your dream is to have your wedding in Italy, I’d love to hear from you. Email me directly at annette@annettejosephstyle.com for more information!

xx Annette

Photos by Pictory Productions

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