Limoncello Party Punch, a Festive Sangria

This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in the bar.

The holiday season typically means loads of soirees, parties, and swaps, and I for one, love it. There are so many festive gatherings to attend and of course, to host.

One of the best things you can do as a hostess is prepare a signature cocktail. It gets everyone talking. Plus, it’s a stress free way to host, especially if you serve a punch like this one. This Limoncello Sangria is zippy, festive, and most of all, fun. Prepare the punch ahead of time, pour it in a gorgeous pitcher and set it in a designated bar area complete with coupes and fun holiday napkins.

This cocktail, along with many others, is available in my book, Picture Perfect Parties Rizzoli NY. Grab a copy here or add it to your Christmas wish list! While you’re there, don’t forget to pre-order my next book, Cocktail Italiano. It would make the perfect gift for any cocktail connoisseurs. Cin cin!

Limoncello Party Punch (aka. Festive Sangria)
Serves 8

You will need:

– 2 cups of Limoncello
– 1 pint of sliced strawberries hulled and sliced
– 1 small blood orange thinly sliced and quartered
– 1 cup seedless white grapes, halved
– 8 cups Sauvignon Blanc
– 3.5 cups club soda

To prepare:

In a pitcher, macerate the fruit in the limoncello overnight in the refrigerator.

Pour the wine and club soda into the fruit-filled pitcher and serve in champagne coupes.

Happy holidays, and cheers to a happy & healthy 2018!

Photo Credit: Deborah Whitlaw Llewellyn

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Olive Oil Cake, from All About Olives Workshop in Italy

As you might remember our November workshop All About Olives” was literally all about olives. Since then, I have been searching for the perfect olive oil cake recipe. At the olive press, we all tasted fresh press and they also served us the most delicious olive oil cake which they informed us is something that Italians serve their children,since it’s a mild and sweet soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner.

Olive Oil Cake
Serves 12

You will need:
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

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Everything But the Turkey Recipe :: Pumpkin Bread Pudding

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Pumpkin Bread Pudding

Photo Credit: Deborah Whitlaw Llewellyn

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Everything but the Turkey Recipe :: Apple Cranberry Sauce

I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

I am so excited to bring you some of my best Thanksgiving recipes for our “Everything but the Turkey” series this month. Up next is my apple cranberry sauce. It’s a flavorful twist on traditional cranberry sauce and is sure to spruce things up at your Thanksgiving table.

To avoid being a frazzled hostess, prepare this sauce a little ahead of time. In fact, it can be kept in the refrigerator for up to two weeks if you store it in a closed jar. I recommend preparing it the Saturday before Thanksgiving, and jarring-up a few miniature versions to send home with Thanksgiving dinner guests. Tie some ribbon on the jar, and you’re all set!

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_FRJ5032 I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

Cranberry Applesauce
Serves 6
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 then scoop into mason jars for keeping.

Stay tuned for more Thanksgiving fun later this month!

xx, Annette

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Feeling like Fall: The Pumpkin Monk Cocktail

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Now that November is here, we can set our sights on the next holiday: Thanksgiving. It will honestly be here before we know it. This month on the blog, I’ve decided to do a series: Everything but the Turkey. I’ve rounded-up a few of my favorite recipes and entertaining tips for one of my favorite events of the season.

Using these recipes and entertaining ideas, you’ll be armed with everything you need to throw a fabulous Thanksgiving dinner – minus the bird of course. But don’t worry, I’ve got a great recipe for that too. I wouldn’t leave you stranded.

Today, I’m kicking it off with a fabulous cocktail, the pumpkin monk.

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Frangelico_CCC3230

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 mouth feel.

Grab a coupe and enjoy the flavors of the season.

xx Annette

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: Dane Sponberg

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