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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Easy Easter Dessert:: Chocolate Egg Cream

Baby Shower

This is a fun twist on a dessert: the chocolate egg cream (which ironically has no eggs in it!). If you’re in the South like we are, there’s a better than average chance your Easter might be a bit on the warm side. Cool off with this fun chocolate egg cream.

I love the idea of preparing each one ahead of time in their own glass milk bottles. Not only does it make serving a breeze, but it’s also a cute presentation. Add a fun straw for a little extra pizzazz. If you have the time, add flags that match your theme. In this case, we shot the recipe for a baby shower, but you could easily change the flags to feature each guest’s name instead.

Kids are bound to love this dessert, too. And with only a few ingredients, it’s the best sort of recipe for a crowd.

Let me know if you give it a try!

Chocolate Egg Cream
Makes 1 serving
You will need:

– 1/2 cup chilled milk *(almond milk is an option)
– 3 tablespoons dark chocolate syrup (Hershey’s syrup is great)
– 1/2 cup club soda

To prepare:

Mix the milk and syrup then top off with the club soda.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Festive Dessert:: Italian Almond Cake

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/
Earlier this week, I shared my recipe for meatless lasagna, my ultimate Italian comfort food! If you’re entertaining family and friends over the next few weeks, the lasagna would be a wonderful dish to serve. Of course, all meals are made even more complete with a fantastic dessert. Pair the lasagna with almond cake. You’ll love this recipe for Italian Almond Cake by Alisa Barry.

Grazie Mille Alisa, molto buono! xx

Italian Almond Cake

You will need:

– 7 oz. almond paste
– 2/3 cup sugar
– 1/2 cup almond meal
– 1 cup unsalted butter, room temperature
– 1 1⁄2 tsp. vanilla
– 6 eggs
– ¾ cup all purpose flour
– 2 teaspoons baking powder
– ¼ tsp. salt

Note: This is one of my favorite (and so easy!) dessert recipes adapted from Chez Panisse Desserts cookbook. I like to add locally milled almond meal for flavor and texture, but you can substitute with all purpose flavor if not available. You can also make it gluten free by using more almond meal instead of flour. It will be more dense, but nonetheless delicious! The beauty of this dessert is that it can be made a day ahead of time, the flavor actually improves as it sits.

To prepare:

Preheat oven to 325 degrees

In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .

Pour the batter into buttered and floured 8 inch spring form pan.

Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.

Serve with warm or at room temperature.

Photo Credit: John McDonald

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My Comfort Food:: Meatless Lasagna

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This meatless lasagna is something I love to make for friends and family. It’s the quintessential comfort food, especially during cold winter days. If you’re looking for a few easy meals to prepare for large groups in the coming weeks, give this one a try. It’s a crowd pleaser!

Meatless Lasagna
Serves 12-14

You will need:
– 1 package lasagna noodles (you will need 12 noodles)
– 3 tablespoons olive oil
– 2 cloves of garlic finely minced
– 2 cups mushrooms cut into thin slices
– 6 cups Spinach
– 1 16.oz ricotta ( low fat is fine)
– 2 cups shredded Mozzarella cheese (reserve 1 cup for the topping)
– 1 egg
– 1 teaspoon dried oregano
– 1 1/2 cups grated Parmesan cheese (reserve ½ cup for the topping)
– 1 16 oz jar prepared marinara sauce (or your own sauce recipe)

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To prepare noodles:

Preheat Oven 400 degrees F

Prepare noodles according to manufacturer’s instructions.

Note: once the noodles are cooked, I like to rinse them in cool water and then leave them in the water until I am ready to layer the pan, this makes them not stick together.

To prepare filling:

Combine the ricotta, 2 cups of mozzarella cheese, and the 1 cup Parmesan cheese, oregano and egg in a bowl and combine until smooth. Set aside.

In a saute pan, add oil, garlic and mushrooms. Saute until browned, then toss in the spinach and saute the spinach and mushrooms until all the moisture in the pan has evaporated. You want the mixture as dry as possible.

To layer:

Separate the noodles in the water some of them may have stuck together, then drain in a colander. I like to line up my fillings and the noodles.

In a lasagna pan (9”x13)” lay in the layer of noodles, 3 to 4 is perfect. Then add the sauce about (1/2 cup), the spinach mushroom filling, and then dollops of the ricotta filling (about 3 tablespoon dollops), finishing off the layer with a sprinkle of shredded Mozzarella ( about 1/2 cup). Repeat this process 3 times, each time starting with the noodle layer. The top layer should be the noodles, sauce and the 1 cup of Mozzarella and ½ cup of Parmesan make sure to cover the entire top layer.

Bake in the oven for 40 minutes at 400 degrees F. Let it set up for 15-20 minutes before serving.

xx Annette

 

 

 

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

PotsDeCreme

One thing that’s super important when it comes to hosting is to be a stress-free hostess. A key to remaining calm and collected is to make a few dishes ahead of time. Pots de Crème are a lovely way to end a meal, and they happen to be a great make ahead dessert choice. In fact, these can be made up to two days in advance! It’s an elegant, indulgent dessert that’s sure to wow your guests. Let me know if you give them a try; I’m confident you’ll love it if you do!

Salted Chocolate Pots de Crème
Serves 6-8

You will need:
1 ½ cup whole milk
– 1/2 cup whipping cream
– 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
– 1 teaspoon sea salt, or flake salt
– 6 large egg yolks
– 1/3 cup sugar
– 1 cup whipped cream for topping

To prepare:

Preheat oven to 325°F. Bring milk and cream just to simmer in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and salt; whisk until melted and smooth. Whisk yolks and sugar in large bowl to blend. Gradually whisk in hot chocolate mixture. Strain mixture into another bowl. Cool 10 minutes, skimming any foam from surface.

Divide custard mixture among six 3/4-cup custard cups or soufflé dishes. Cover each with foil. Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set but centers still move slightly when gently shaken, about 55 minutes. Remove from water. Remove foil. Chill custards until cold, about 3 hours. (Can be made 2 days ahead. Cover and keep chilled.) Top with whip cream, and serve.

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