Easter Meal::Stuffed Leg of Lamb

Unicorn Salt

Full disclosure, I am a big lover of salt. As most chefs will tell you, a dish that is not seasoned perfectly (that’s salt and pepper) is kind of not worth serving.

One of our family favorites from Picture Perfect Parties is stuffed leg of lamb, generously stuffed with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It was spectacular.

Since Easter and Passover are likely small gatherings this year with just immediate family (if not even smaller than that), use this recipe as a treat to yourself during these difficult times.

Here’s the recipe below, I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up.

Unicorn Salt

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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Sweet Crepes with Chocolate Mousse

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Hi Everyone! It’s Nicole, Annette’s web manager and friend. Today, I am sharing a fun recipe from Annette’s archives perfect for Valentine’s Day this weekend.

Even though Valentine’s Day is on a Friday this year, my husband and I have decided to skip the hoopla and stay home instead. However, staying in doesn’t have to be boring and bland, right? I discovered this recipe for sweet crepes, and I thought it would be such a fun way cook something together in the kitchen and get a sweet result in the end.

Here’s a recipe for sweet crepes with chocolate mousse. Let us know if you give it a try!

xo,

Nicole

Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
For the crepes, 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
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract

To prepare:

Combine the milk, eggs and melted butter in a blender and puree for 10 seconds. Add the flour and salt and blend again until smooth.

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.

For the mousse, 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

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GIVEAWAY with etúHOME:: Cocktails and Entertaining with Style!

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Hello, February! Now that we’ve gotten our new year kicked-off the right way, I thought we’d welcome a new month with a giveaway. I have not done one in such a long time. Honestly, I am in love with etúHOME’s beautifully crafted boards, so I asked if I could gift one to one of you, and they said YES, so here we GO!!

As you all know, one of my favorite party tricks is creating a huge, sharable charcuterie platter for friends to gather around and nibble on. It really is a fun and filling way to feed guests and requires absolutely no stress. You are instantly entertaining with STYLE!  This post about the anatomy of a charcuterie details exactly what you need to make a successful charcuterie as well as how to arrange meats, cheeses and accouterments in a complementary way. Pair your board with some cocktails from my book Cocktail Italiano, and you have a hit on your hands!

While the items you serve are certainly the stars of the show, the foundation is what makes a charcuterie board special. That’s why I have partnered with one of my favorite home decor brands, etúHOME, to give you a beautiful round oak charcuterie board. Here’s what the brand says about this board:

An even more functional and beautiful version of a signature pizza board, this charcuterie board is handcrafted from reclaimed oak. The oak wooden pizza tray is darker than the signature etúHOME pizza board you know and love, and has a side featuring a rigid wood planked top while the other side is smooth. The smooth oak side makes this wood board ideal for cutting and chopping, as well as serving. The round board is made up of rich oak hardwood that is distinguished by two strips of walnut timber to prevent warping of the reclaimed wood. These large, top of the line, reclaimed boards are amazing quality and will last for generations to come.

The board is  20″ in diameter, making it an absolute showstopper. Even better? I’m including BOTH of my books Cocktail Italiano and Picture Perfect Parties in the giveaway, and as an extra treat, I am marking the pages with my favorite recipes. Be sure to enter on Instagram! You don’t want to miss this opportunity to win a fabulous prize package worth $200.

Giveaway is now closed. Congratulations to our winner, Leslie! 

Note: giveaway is open to U.S. residents ages 18+ only and is not associated with Instagram. 

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2 Apple Sauce Recipes for Latkes (and anything else!)

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On Monday, I shared my recipe for latkes, and as everyone knows, latkes are even better with toppings. Greek yogurt and sour cream are good additions, but there’s nothing like topping them with apple sauces.

Over the years, I’ve perfected not one but two amazing apple sauce recipes perfect for latkes, and I’m sharing both with you today. Let me know what you think and which one you prefer. Honestly, I think it will be a tough decision to determine the winner!

Wouldn’t this make a lovely hostess gift? Tie some ribbon on the jar and you’re all set.

Traditional Homemade Applesauce
You will need:
– 3 to 4 lbs of peeled, cored, and quartered apples
– 4 strips of lemon peel – use a vegetable peeler to strip 4 lengths
– Juice of one lemon, about 3-4 Tbsp
– 3 inches of cinnamon stick
– 1/4 cup of dark brown sugar
– Up to 1/4 cup of white sugar
– 1 cup of water
– 1/2 teaspoon of salt


To prepare:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.

Remove from heat. Remove cinnamon sticks and lemon peels.

Mash with potato masher.  Place in the fridge. It should last for 2 weeks in the fridge.

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Cranberry Apple Sauce

You will need:
– 8 cups of cranberries
– 8 small or 6 medium apples sliced
– 1/2 cup sugar

To prepare:
In a large sauce pan place cranberries, sliced apple, and sugar.

Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency.

Let the applesauce cool. Stored in a closed jar, it can be kept in the refrigerator for up to 2 weeks.

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Thanksgiving Batch Cocktail:: Pumpkin Monks

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Meet the easiest entertaining trick: self-serve batch cocktails. And there is no better day to give it a try than on Thanksgiving. Let your guests serve their own drinks while you wrap-up dinner in the kitchen. It’s a fun way to kick off a celebration, too!

I have always loved Frangelico; it is a hazelnut liqueur that is traditionally served as an after-dinner digestivo. There is a legend that Frangelico was made by Friars in the Piedmont region of Italy where hazelnuts are abundant, it has a beautiful, nutty flavor profile.

Every year I try to come up with our signature Thanksgiving cocktail, and this one is a palette pleaser and crowd favorite. It’s not too sweet because the citrus notes take care of the sweetness. Plus it has a lovely mouthfeel.

Grab a punch bowl, your favorite coupes and enjoy the flavors of the season.

xx Annette

The Pumpkin Monk:: In Batch
serves 16

You will need:

– A large punch bowl
– 16 oz. Frangelico
– 16 oz. Appleton Reserve Rum
– 12 oz. lemon juice
– 8 oz. pumpkin spice syrup

To prepare:
Pour all ingredients into a large punch bowl and stir well. Serve over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

For the Pumpkin Spice Syrup
*
this makes 1 cup which is 16 servings

You will need:
– 4 teaspoons cinnamon
– 2 teaspoons ginger
– 1 teaspoon nutmeg
– 1 teaspoon allspice
– 1 cup water
– 1 cup sugar

To prepare:
Place in a pot, then bring to a boil and reduce about 10 minutes, set aside to cool.

Photo Credit: Dane Sponberg

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