Valentine’s Day Sweet:: Chocolate Crepes

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Crepes are an excellent choice for Valentine’s Day treats because they can be made ahead of time. Fill them with chocolate mousse, and they’re even better. This recipe is from the archives, and I know you’ll love seeing it with fresh eyes. Make a batch on Friday and enjoy them all weekend long! Happy Valentine’s Day!

Basic Crepes
Yield: 12 to 15 crepes, 4-6 servings
You will need:

– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt

additional unsalted butter, for coating the pan

To Make ahead
Refrigerate the batter for at least 2 hours or overnight.

Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.

To prepare
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.

*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.

**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.

Easy Chocolate Mousse
Yield: 8 servings
You will need:

– 8 ounces semi-sweet chocolate, finely chopped
– 1/2 teaspoon espresso powder
– 2 cups chilled heavy cream

To prepare:

Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.

In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.

Cover the mousse with plastic wrap and chill for at least 2 hours before serving.

Art direction + Photography by Lesley Graham
Recipes + food styling by Meghan Splawn
Florals by Victory Blooms

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Peach season is here!

Peach Cobbler

It’s finally here; peach season! The peaches at the markets are so fragrant right now and are pouring in from local farmers around the region.

Here’s my quick and easy peach cobbler recipe. This peach dessert is perfect because you can easily make a smaller or larger version as needed. Don’t forget to top it with a scoop of vanilla ice cream! Let me know if you give it a try.

Easy Peach Cobbler
Serves 6-8

You will need:

– 8 ripened peaches cut into wedges
– 1/4 cup sugar
– 2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup butter cut into small cubes
– 1 cup sugar
– 1/4 cup cold water

To Prepare:

Preheat the over to 375 degrees F.

Wash and cut the peaches into wedges and toss with 1/4 cup sugar, set aside.

In a large bowl combine flour, baking powder, salt, butter, and sugar. With your hands, knead the ingredients until the dough becomes sandy then add water and combine until the dough pulls together. The dough should be soft.

In a ceramic baking dish place the peaches (I like an oval 9″:  9″ x 6 1/2″ x 1 3/4″ high; 1-qt. cap.), and then cover the top with the dough. The dough should be rustic and look cobbled. Place dish into the oven for 50 minutes to 1 hour, until peaches are bubbling, and the cobbler is golden brown.

Enjoy warm with ice cream, whip cream, or at room temperature.

Photo Credit: Me

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Easter Brunch Beverage:: The Pink Mimosa

mimosa

Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!

Cheers!

xx, Annette

Grapefruit and Pomegranate Mimosas
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

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The Best Winter Dessert:: Affogato

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/

If I haven’t yet convinced you to love Italian cuisine, specifically desserts, I am almost certain today’s post about affogato will change your mind.

Traditionally, affogato is a scoop or two of vanilla, chocolate, or coffee gelato topped with a shot of espresso. While you can always buy high-quality ice cream from your local market, there’s nothing like making it yourself, especially with this Italian twist: panforte affogato.

Panforte is an Italian fruitcake of sorts. You can make it yourself, scoop it up online, or you can often find it at stores like Trader Joe’s. You’ll need just a pinch of panforte to make this dessert, but trust me, it makes all the difference.

This recipe comes from my friend, Alisa Barry. Give it a try. You’ll love it!

Panforte Ice Cream Affogato
serves 8

You will need:
– 1 cup whole milk
– 1 vanilla bean, split in half lengthwise
– 1 cup of sugar
– 5 egg yolks
– 2 cups of cream
– 1 Tablespoon pure vanilla extract
– 4 ounces panforte (an Italian sweet dessert “bread” found in specialty stores or online)
– 8 ounces espresso

To prepare:

In a small saucepan, warm the milk, sugar and vanilla bean over medium low heat just until the sugar is dissolved. Remove a ¼ cup of the milk and sugar mixture and add to the egg yolks to temper, so the eggs don’t curdle. Add the egg mixture back to the milk and continue to cook, while stirring, until the mixture coats the back of a wooden spoon. Strain the mixture into the cream, scraping any bits of vanilla bean into the mixture. Add the vanilla extract. Cover the mixture with plastic wrap and chill until ready to churn. This recipe can be made a day ahead.

In a food processor, chop 4 ounces of panforte until ground, but not pulverized. (Reserve a tablespoon for garnish)

Churn the ice cream, adding the chopped panforte and continuing to churn until evenly distributed into the ice cream. Freeze until ready to serve.

To make the affogato, scoop the ice cream into glasses. Pour strong, freshly brewed coffee or espresso over the ice cream. Garnish with a sprinkling of the chopped panforte.

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Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

You will need:
– 3 cups heavy cream
– 1 cup whole milk
– 2 tablespoons dried lavender
– 6 eggs + 2 yolks
– ½ cup sugar
-¼ tsp salt
– ¼ cup honey
– 1 teaspoon vanilla

To prepare:

Simmer cream, milk and lavender in a saucepan until milk is scalded about 10 minutes.

Remove from heat pour into a bowl and let lavender steep for 30 minutes.

Strain cooled lavender milk mixture back into the saucepan and bring back up to heat. In a bowl whisk egg and sugar, salt and vanilla until creamy. Pull the hot milk off heat and pour about ¼ cup of the hot milk mixture into the egg mixture, whisking while pouring.

Pour warmed egg mixture into the sauce pan with hot milk and put back on heat (medium) simmer until custard is formed and coats the back of a metal spoon about 10-15 minutes.

Whisk in honey and place into fridge chill until very cold.

Put into an ice cream maker follow manufacturers instruction.

Place ice cream into low pan with plastic wrap on the bottom. Freeze until ready to serve.

Photo Credit : Deborah Whitlaw Llewellyn

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