Holiday Entertaining: Italian Fruit Cake Recipe

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

A few years ago, I asked my friend Skye McAlpine to put together a little holiday cheer in the form of a post for my blog, and she delivered in a big way! She put together this absolutely stunning (and delicious) Italian fruit cake recipe. While perusing through my archives, I rediscovered it and felt like with the holidays in full swing, I should share it again.

On Skye’s recommendation, this cake is lovely with a sweet red wine, like Port. If you have a local wine merchant, picking up a Port to finish a holiday dinner party. It’s such a fun ending to a fun evening.

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.
Certosino di Natale: Honey, Pinenut and Almond Fruitcake
Serves: 8-10

For the cake, you will need:

– 40g raisins
– 40g mixed candied peel
– 30ml dry red wine or Marsala
– 320g flour
– 30g cocoa powder
– 2 tsps bicarbonate of soda
– 300g honey
– 40g butter
– 70g sugar
– 1 1/2 tsp fennel seeds
– 1 tsp ground cinnamon
– 3 tbsps water
– 60g pinenuts
– 200g blanched almonds
– 60g dark chocolate

For the decoration, you will need:

– 2 (heaped) tbsp apricot jam
– 2 tsp water
– 10-12 slices of glacé orange
– 3 glacé pears
– 10-12 glacé cherries
– handful of blanched almonds

To prepare:

Add the raisins and candied peel to a medium sized bowl and pour in the wine, then leave to soak overnight.

Preheat the oven to 180 degrees, grease and line a 25cm cake tin. Sift the flour, cocoa and bicarb into a large mixing bowl and set to one side.

Add the butter to a small saucepan along with the sugar, honey, fennel seeds and cinnamon, then set over a medium heat until the sugar dissolves. Stir now and then to make sure that nothing burns on the bottom of the pan.

Add the raisins (with all their juices) and pine nuts to the dry ingredients in the mixing bowl, stir well.

Roughly chop the chocolate and the almonds, then add them too. Stir again.

Now pour in the melted butter and honey, and stir until well combined. The batter will be quite stiff, so stir vigorously with a wooden spoon. If needs be, add another splash of red wine.

Pour the cake batter into the tin and bake for 45 mins to 1 hr, until it’s golden on top, and when you press a skewer into the cake, it comes out clean. Leave to cool in the tin.

To decorate, spoon the jam into a small saucepan with the water; set over a low to medium heat until the jam becomes syrupy and begins to bubble. Take it off the heat and use a pastry brush to glaze the cake, then lightly press the glacé fruits and nuts on to the top of the cake leaving no gaps. Brush the remaining glaze over the nuts so that it is all shiny.

For those of you that need measurements in cups see the conversion chart here

Photos by: Skye McAlpine

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All About Olives Workshop Recap

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What can I say? Our All About Olives Workshop went off without a hitch. Perfect group, perfect weather, and perfect instructors, Emily Followill and Alisa Barry.

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This is Emily’s second time teaching with us in Italy, and it will not be the last time. She’s an amazing teacher and mentor, and most of all, she’s a just a wonderful person to be around. She had many lessons for our attendees and was most importantly loads of fun.

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We enjoyed hiking through the olive grove and seeing the olive harvest in full swing. Our picnic in the olive grove after a long morning trekking was picture perfect. It included the ever popular brown butter chocolate chip cookies, Teri’s super secret recipe. Let’s just say they are the best cookie I have every tasted, and our attendees agreed. A beautiful vegetable torta baked by Alisa was a special treat while we enjoyed the sunshine on our faces. We also stuffed ourselves with homemade focaccia sandwiches, so thanks to Teri, we could barely get up to go to our cooking lesson that afternoon with Alisa. I think we would have all loved a nice nap under the olive trees.

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Saturday we all went to see the olives pressed. We had tastes of the fresh press and of course, stocked up on fresh olive oil to take home.

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In a tiny village, we enjoyed a tour of a small family winery and then an amazing lunch in the family owned restaurant where 2 sisters run the show. We had crepes filled with nettles and pasta with sausage and greens, housemade wine, and delicate desserts with strong espresso to wash it down. It was the most incredible little lunch stop for our group.

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The workshop was a smashing success. I made new friends and reconnected with old friends as we had several attendees who had returned. It really makes me happy that people want to join us again and again. I love welcoming everyone, and I love leisurely suppers where everyone shares stories and dreams and goals. My goal next season is to have everyone join us and experience our tiny piece of heaven here in the Italian countryside. Until then, ci vediamo spero a presto xx

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Announcement: Fall 2018 Workshops in the Italian Countryside

It is with great pleasure I announce the Fall 2018 workshop roster. Join us next year for our most exciting workshop series to date. Come along!

It is with great pleasure I announce the Fall 2018 workshop roster.

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In September:

Domenica-Marchetti-533x800 We have some amazing workshops to offer next fall. Join us for Preserving Workshop with author of the book, Preserving Italy. Acclaimed Italian cookbook author, Domenica Marchetti, will be the instructor for our first ever workshop on canning and preserving in the Italian tradition. Italians are masters at the art of preserving the bounty of the seasons – summer’s tomatoes and zucchini; September’s peppers and figs; winter’s citrus. Domenica has meticulously documented the recipes and techniques of Italian food artisans in her book, Preserving Italy: Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions. During this one-of-a-kind workshop, we will spend five days in the glorious Tuscan countryside harvesting fruit and vegetables from La Fortezza’s own organic garden and transforming them into jams, pickles, and other preserved foods. We will also hit the road and visit Parma for more culinary inspiration and ingredients (think Parmigiano-Reggiano and balsamic vinegar. And we’ll meet a local food artisan who makes chestnut honey.

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We will also have Abstract Painting lead by Steve McKenzie. A nationally known abstract painter, this workshop will teach you techniques to intuitively paint abstraction, discover your inner creative voice and transfer that energy to the canvas. This creative retreat includes a multitude of excursions to local museums to study art and discuss how classic renaissance art can inform your abstractions. Steve will be teaching in the visual splendor of The Fortress’s expansive studio located on the grounds in an old stone barn, and the surrounding Tuscan landscape. Steve will guide your painting experience to reflect the juxtaposition of the beauty you observe with an abstract interpretation. In addition, the class will discuss the principles of painting and how to use them in your work. Time will also be spent merging your artwork and your social media. You will expand your artistic horizons in one of the most inspiring places in the world, Italy.

In October:

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In October, join us for The Ultimate Food Photography and Food Styling Experience. We will be hosting one of my mentors, amazing food stylist, culinary guru and professional cookbook photographer and food writer, Angie Mosier. Her work has been seen in Food & Wine, Town and Country, The New York Times, Southern Living, Atlanta Magazine, Atlanta Homes and Lifestyles, and Garden and Gun. Her essays on Southern cakes, pies and traditional meals can be read in The New Encyclopedia of Southern Culture.  She has collaborated with cookbook and craft authors such as John T. Edge, Matt Lee and Ted Lee, Virginia Willis, Natalie Chanin, and the Southern Foodways Alliance.  Angie is honored to have worked as co-author and photographer on Chef Eric Ripert’s most recent book, Avec Eric, as well as photography for John T. Edge’s, The Truck Food Cookbook, Kevin Gillespie’s book, Fire in My Belly, and John Currence’s book, Pickles, Pigs and Whiskey.

We are still working on details, but if you would like to work with a food styling legend, this is this is the workshop for you. Dates will be announced next month. Feel free to email me to get on the list I have a feeling this will sell out fast annette@annettejosephstyle.com. 

One more thing: in September, check out Canadian Stylist and Culinary Expert Marisa Curatolo. She will be here at La Fortezza conducting her first ever Italian Culinary Retreat. She will be your guide alongside local experts. Cook with the finest produce, frequent antique markets, and savor the Italian country lifestyle.

Please feel free to email any questions I look forward to hosting everyone next fall. xx

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My Life in Photos, October

Between teaching workshops and teaching college students, October has been full of educational opportunities, and I leave for Italy for our Olive Workshop next week. More teaching! I’m thrilled. I’ve found a passion in sharing what I do with other people, and it’s so rewarding.

This month, I’ve enjoyed taking a break from our renovation and getting rejuvenated about our plans and getting started again. I am excited to see the progress when I am back in Italy. I’ve shared a few sneak peeks over the past month, but if you haven’t seen them all, there are a few in the roundup below.

My life in photos for October has been full of teaching, renovating, and of course, cooking. Follow along with my adventures and get an idea of what the month has held below:

My life in photos for October has been full of teaching, renovating, and of course, cooking. Get an idea of what the month has held in today's post.

A glimpse at food styling like what our attendees can learn at next summer’s workshops.

Now available on our site! - G I F T C A R D S :: head to the workshop page in the link, and gift someone a creative retreat in Italy next summer. Brills, right?!

Now available on our site! – G I F T C A R D S :: head to the workshop page in the link, and gift someone a creative retreat in Italy next summer. Brills, right?!

Up-cycling these lovelies in our gust quarters currently being renovated.

Up-cycling these lovelies in our gust quarters currently being renovated.

Fall in the Lunigiana is for work! Pictured here our amazing gardener chopping and stacking our firewood. We will need it in the winter for fireplaces and in the summer for our outdoor oven called a forno.

Fall in the Lunigiana is for work! Pictured here our amazing gardener chopping and stacking our firewood. We will need it in the winter for fireplaces and in the summer for our outdoor oven called a forno.

Teaching students has proven to be very satisfying.

Teaching students has proven to be very satisfying.

Dinner party vibes.

Dinner party vibes.

Meringues filled with strawberries and cream.

Meringues filled with strawberries and cream.

 

 

 

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Pumpkin cake, new 2018 workshops, & more: it’s the top 4

4 for September Now that we’ve officially dipped into October, I’m reflecting back on September. As you now, September marked my last month in Italy. I am here for a few weeks before heading back in early November for our first olive-centric workshop which is going to be incredible if I do say so myself.

In September, I shared sagra festivals, exciting new workshops, scrumptious fall recipes, and more. Fall is a wonderful season, and we saw glimpses of it in Italy. Now, it’s here in Atlanta, and we’re enjoying every bit of it.

Here’s a look at my top 4 for September. Take a look at my favorite posts of the month (including that pumpkin cake). Let me know if you give it a try.

September is Sagra Season

Italy Renovation Update

Great Pumpkin Layer Cake

Announcing Summer 2018 Workshops

xx Annette

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