The one recipe you must make for Thanksgiving dinner

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Can you believe that Thanksgiving is almost upon us? As you start planning your holiday menus, I wanted to share one of my absolute favorite Thanksgiving dishes. It’s become a must-have in our house: kumquat cranberry sauce.

Cranberry sauce is a perfect complement to Thanksgiving turkey, and no table is complete without it. Cranberry sauce can be whipped up in a matter of minutes (yes, even without using a can!), and this one is equally as easy. Plus, the unexpected citrus flavor is perfection.

This cranberry sauce is especially good once the flavors come together which makes it an ideal complement for leftovers (next-day turkey sandwiches anyone?!) I like to serve mine from a jar; it gives it a wonderful homemade quality and is a pretty look for the table. Let me know if you give it a try and what everyone thinks!

Kumquat Cranberry Sauce
You will need:
– 2  cups water
– 1 cup sugar
– 12 kumquats cut into circle slices (cut the kumquat across to create pinwheel like slices)
– 1 tablespoon grated orange peel
– 1 teaspoon cinnamon
– 1 teaspoon minced peeled fresh ginger
– 1/2 teaspoon coarse salt
– 1/2 teaspoon ground black pepper
– 1/2 teaspoon cloves
– 2 12-ounce bags fresh or frozen cranberries

 

To prepare:

Combine water, sugar, orange peel, kumquat slices and ginger in heavy medium saucepan. Bring mixture to simmer over medium heat. Simmer 4 minutes to blend flavors.

Add cinnamon, salt and clove and simmer 2 minutes. Add cranberries and simmer until berries burst and sauce is thick, stirring occasionally, about 15 minutes. Remove from heat.

Refrigerate cranberry sauce until well chilled. (Can be prepared 3 days ahead. Cover and keep refrigerated)

Photo by Stefania Crudeli on Unsplash

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Elegant Elf Fundraising and Shopping Event 2019

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I was so touched to be asked to be the Honorary Chair Person for this year’s annual Elegant Elf Shopping for a Cause Event in Sandy Springs. I was lucky enough to sign books at the event last year as Cocktail Italiano had just been published, and I was excited to share it with the crowd. And a big crowd it was! This year I will be signing books on Saturday, November 9th, from 2:00 pm – 4:00 pm. I will be signing both Picture Perfect Parties (Rizzoli NY) and Cocktail Italiano (Skyhorse Publications).

We can also chat about my new book, a memoir called, Italy is my Boyfriend (Post Hill Press) which is scheduled to publish spring 2020.

Please stop by and say hi. It’s really a great shopping experience, and if you can get organized, you can knock out your holiday shopping and support a great community all at one time.

Finally, shoppers at The Elegant Elf Marketplace will be among the first to learn about 2020 workshops and retreats at La Fortezza, the 12th Century Italian fortress where I host retreats, workshops, and events. The details are below:

Shop For a Cause at The Elegant Elf Marketplace in Sandy Springs Nov. 9-10

Mark your calendars for one of the largest holiday markets in Atlanta! The Sandy Springs Society will host their 9th annual “shopping for a cause” fundraiser The Elegant Elf Marketplace Nov. 9-10, 2019 at City Springs and The Performing Arts Center in Sandy Springs, Ga.

This popular and highly anticipated two-day upscale gift market features more than 90 carefully selected local and regional artisans, gourmet food purveyors, and unique gift vendors of jewelry, handcrafted fashions, fine crafts, items for home and garden, handbags and toys.

For more information, visit Facebook @TheElegantElfMarketplace

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Halloween Block Party Spread

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Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I’m back again to share a great idea for celebrating Halloween with friends later this week: a few easy recipes for a Halloween block party.

A few years ago, I realized that while we have plenty of trick-or-treaters in our neighborhood, many of them venture to other, longer streets to get their candy. Parents would walk by with their caravan of kiddos, and we wouldn’t get anyone knocking on our door for candy. As someone who absolutely loves Halloween, I would be so disappointed with the lack of festivities on our street, so I decided to do something about it.

Last year, we had our first official neighborhood driveway party. We provided everything, and neighbors stopped by as they passed to and from trick-or-treating. The party lasted well into the evening, and it was so fun!

As I started planning for this year’s festivities, I turned to Annette’s archives for some inspiration, and of course, I found it. Here are a few quick recipes for a fun block party spread:
white-bean-chili

White Bean Chili
Serves 8

You will need:
– 1 lb ground sirloin
– 1 lb ground turkey
– 3 tablespoons olive oil
– 1 small onion chopped
– 3 cloves chopped garlic
– 4 tablespoons chili powder
– 1 teaspoon salt
– 1 teaspoon white pepper
– 1 teaspoon cinnamon
– 8 cups chicken stock
– 2 cups canned cannellini white beans
– 2 cups canned pinto beans
– 2 tablespoons dried coriander

On the side:
– Tortilla chips
– Avocado
– Chopped fresh cilantro
– Sour cream

To prepare:

In a stockpot, sauté sirloin and turkey, with a slotted spoon remove cooked meat and set aside. Pour out any excess oil. Place olive oil and onions, garlic into the stockpot, heat on medium and cook until translucent. Add cooked meat, chili powder, salt, pepper and cinnamon and stock, simmer for 1 hour, add beans and coriander Cook for 3 hours.

Serve with shredded cheese, sour cream and sliced avocado and chopped fresh cilantro tortilla chips.

Photo Courtesy of: Victoria from Mission Food
My Devil's Food Cupcakes are one of my go-to desserts for Halloween(or any time of year, really). They're a decadent demonic dessert if I do say so.

Devils Food Cup Cakes
Makes 36 cupcakes

You will need:

For the cupcakes:
– ½ cup water
– 1 cup high quality cocoa powder
– 3 sticks butter softened (1 ½ cups)
– 2 cups sugar
– 4 eggs beaten
– 1 tablespoon vanilla
– ¼ cup canola oil
– 1 cup sour cream
– 3 cups all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 cup semi sweet chocolate chips

For the Chocolate Frosting:
– 3 cups confectioners’ sugar
– 7 tablespoons high quality cocoa
– 1 stick of butter softened
– 6 tablespoons evaporated milk

Cake Preparation:

In the microwave, place water, then place cocoa powder in hot water, set aside. Preheat oven to 350 degrees F. In the bowl of a standing mixer fitted with a paddle blade place butter and sugar combine until creamy. Add eggs one at a time, add vanilla and oil and sour cream add cocoa mixture, beat on medium speed until combined.

In a bowl mix flour and baking soda and salt. Add the dry ingredients to the chocolate mixture on slow speed until combined, and add chocolate chips. Spoon batter into muffin tins, lined with cupcake liners fill liner until ¾ full. Place in the oven for 10-15 minutes until a pick is inserted and comes out clean. Cool and then frost.

Frosting Preparation:

Sift sugar and cocoa together in a bowl set aside. In the bowl of a standing mixer fitted with a paddle, cream butter, add sugar cocoa mixture slowly to the butter alternately with the evaporated milk, until fluffy.

Photos via Deborah Whitlaw Llewellyn & Design Sponge
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Party Favors

Select your favorite varieties of spooky, color-appropriate Halloween candy, fill cupcake liners, and tie with a cute string.

xx Annette

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Two Halloween Inspired Cocktails

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Since Halloween is one of my favorite holidays, I thought we’d carry-on the festive fun around here. Today, I’m giving you not one but two Halloween inspired cocktails. One is made with pumpkin and the other with blood orange, so as you can imagine, the color of each is perfect.

Let me know if you give them a try!

The Bloody Monday Cocktail is a sweet spooky Halloween cocktail that would be a huge hit at any Halloween parties you have coming up.

Bloody Monday Cocktail
Serves 1

You will need:
– 1 oz Campari
– 1 oz Blood Orange Maraschino Cherry Syrup
– 1 oz Cinzano Rosso
– splash of club soda
– slice of blood orange for garnish

To prepare simple syrup & cocktail:

Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.

In a shaker filled with ice, place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass and garnish with a slice of blood orange.

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The Pumpkin Monk

You will need:

– 1 oz. Frangelico
– 1 oz. Appleton Reserve Rum
– ¾ oz. lemon juice
– ½ oz. pumpkin spice syrup

To prepare:
Shake all ingredients and either pour over ice in a rocks glass or serve up in a coupe. Garnish with a cinnamon stick.

*Optional Note: run it through a strainer before adding the cinnamon stick and serving.

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: me &  Dane Sponberg

xx Annette

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Fabulous Fall Centerpiece: make it once but use it twice!

IMG_9427 I love fall, it’s such a beautiful season. I love the color palette. With autumn officially setting in, it’s time to place some fall decor around your home. One secret you may not know about me is that I don’t love loud Halloween decor. I love the combination of orange and black, but Halloween overkill makes me dizzy. As far as decor goes, I adore changing out the house for the season, and fall is one of the best.

As for an expert tip? I like to combine Halloween and Thanksgiving decor when I can. Here’s how I create a fabulous fall centerpiece:

The nice thing about decorating for both Halloween and Thanksgiving is that you simply remove the scary stuff early November and leave the rest. That is until you are ready for holiday/Christmas decor!

Centerpieces are my passion. Here’s the one I did a few years back for my own table. As you can see, it’s festive and fall-ish with a little Halloween flair.
IMG_9421 copy – a collection of ceramic tureens or vessels, I like white or cream
– a selection of fall flowers, I used hydrangeas and they will dry nicely
– 3 small pumpkins about 4 inches in diameter
– 1 bunch of bittersweet branches
– dried thistle
– 1 blackbird
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Have fun with it! Layer as you go and let the process take over.

xx Annette

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