Ice Cream Week:: Mascarpone Ice Cream

Mascarpone Ice Cream

I thought it was only appropriate that berry week be followed with ice cream week. Is there anything better than a tart or pie with ice cream? I think not. As you’ve seen on my Instagram, it’s been seriously hot this summer in Italy. As a result, there have been a lot of chilly desserts, like this one! More to come later this week.

xx

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Enjoy!

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Berry Week:: Blueberry Pie

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If you are ever in need of an excellent dessert filled with succulent berries, I recommend this delicious blueberry pie from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe ever and is wonderful this time of year when blueberres are plentiful. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Blueberry Pie
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve.

xx Annette

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Berry Week:: Strawberry Crostata

Corstata

I’ve got a fantastic week of recipes for you. It’s berry week! Berries are one of the gifts of summer, and I am always sure to take full advantage of the bounty.

Up first is my strawberry crostata. This is an Italian dessert which is the best kind because they aren’t too sweet. In fact, Italians often have cake, sweetbreads or crostata for breakfast.

Here’s the recipe; it’s a great dessert! Let me know if you give it a try.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

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Our first Artist in Residence Program at La Fortezza::Summer 2019

Well he’s here! Our first ever artist in residence, Steve McKenzie has arrived, and he’s set up shop in our studio. When he arrived, we visited our favorite art store in the neighboring town of Sarzana. He was shocked at the low prices, so he loaded up. I would not be surprised if Steve loaded a suitcase full of art supplies to take back to the US.

We also paid a visit to the library in Fivizzano where antique books are archived. Steve will be using ancient maps, letters and documents from the region in his artwork. He talked to the head of the library in Fivizzano, with a little translation assistance from our intern Adri. We are planning a trip to the print museum as well since Fivizzano was the site of one of the earliest printing presses in the world.

For one month, Steve will create an abstract collection based on inspiration from the region we live in the Lunigiana. The collection is yet to be named but will be shown here at La Fortezza on July 27th. We are super excited to welcome him and have our first ever art opening. I love his work, and I am very curious about how the Lunigiana will inspire his artwork.

The best part is we all get to assist him and paint with him, including guests visiting this month. What a wonderful opportunity. It is assured that this program is something that we will implement every year in July.

If you’re interested in applying to paint, print, photograph, create and show here in 2020 please contact me at annette@annettejosephstyle.com

If you’re in Italy and would like to stop by the opening on July 27th please contact me at the email listed above.

Follow along on instagram, mine and Steve’s, to see all the painting as well as the opening party at end of this month. We are so incredibly happy to be creating with Steve in Italy.

xx Annette

 

 

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Sour Cherry Liqueur

Things have settled down around here. After a hectic month, we finally have a little quiet time which is welcome.

Before our workshop chef departed, literally 10 minutes before he had to catch a train, Chef Philip decided he needed to ferment a ginormous batch of cherries from our sour cherry tree. He had originally put up a small batch by picking a tiny batch of cherries a few weeks earlier and putting them in sugar to break them down. Then he placed the tiny jar in the window sill to ferment.

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here’s his instagram post about the first batch

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Then about 2 weeks later, he and our intern Adri decided to climb the old cherry tree and harvest basket loads of sour cherries. I’ve never seen a happier Philip. We grabbed a giant glass jar and loaded it with the alreadly fermenting cherries from the window sill and the new cherries they had collected. Adding more sugar and a few liters of pure alcohol, Philip covered the batch and left it to ferment.

Much to my surprise, literally, as we were heading to the train station, Philip decided to harvest more cherries, and quickly added them to the fermenting batch and then added much more sugar and more bottles of alcohol. The giant batch now sits proudly in the middle of the commercial kitchen. I can only surmise that this was a subliminal way of letting us all know that Chef Philip will be back.

For this recipe and so many more, join us in September not only to taste Philip’s Sour Cherry Liqueur but to explore this incredibly rich region on our Preserving Italy : Slow Food of the Lunigiana Experience. Head to the link to preserve, explore, harvest and cook with us. Learn to make local dishes and handmade pasta with Chef Philip and other local experts. Harvest our grapes and visit the winery where we make our wine. It’s going to be a dream.

I cannot wait to taste our Sour Cherry Liqueur; our first batch of many in years to come.

Grazie and Cin cin! Philip, you’re crazy, and we love that.

xx

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