Watermelon Spritzer:: Let’s drink to spring!

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Let’s get ready for spring! Keith Robinson’s spring feature in Atlanta Magazine’s Home has the most delicious batched cocktail recipe, the watermelon spritzer. It’s perfect for spring and summer. Try it this weekend, and let me know what you think!

Thanks Keith!

Watermelon Spritzer
Serves 12

You will need:
– 6 cups watermelon juice
– 1 cups fresh lime juice
– 1 cups mint simple syrup
– 1 bottle white Bordeaux or white burgundy wine
– 1/2 bottle club soda
– Fresh mint, lime slices as garnish

To prepare:
In a pitcher combine all the ingredients and ice and stir. To serve add fresh mint and slice of lime as garnish to each glass.

Photo: The Raftermen

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

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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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Using Trays to Style

One no-fail stylist secret is gathering things in mass on trays. It works in the living room on your coffee table, for home accessories, and even on the dining room table. It’s a universal stylist trick.  When I’m hunting flea markets and vintage shops, I’m always on the lookout for trays to add to my I prop stash. They’re just so versatile.

Trays make plating food simple and fabulous, and styling with them is a tool of the trade you’ll want to have in your repertoire. Next time you have a party to plan, look around the house for trays to repurpose. Think outside the box, and you will wow your guests.

Here are a few of my favorite ways to use trays:

For an unexpected centerpiece: Gathering guests around the table will never be a problem if you place a beautiful tray of bruschetta (or any other nibble!) in the center.

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For salad, beverages, and desserts: Try turning the tray upside down to use it as a riser on the table.

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For a beverages station: Gathering glasses for guests to help themselves always makes for a beautiful display.

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For entrees: Using a gorgeous wooden tray instead of a ceramic platter adds instant style to your table.

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Photography in order:

Deborah Whitlaw Llewelleyn

Jennifer Davick

Marte Marie Forsberg

Deborah Whitlaw Llewelleyn

Michael Graydon

 

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Wedding Workshop and Weddings at La Fortezza

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As you might have seen on IG stories, last month we hosted a wedding workshop. It was amazing. Kim Vasil of August designs lead the group, and the images are fantastic.

We had Hanna and Megan as part of the dream team. Hannah is an amazing hair and make up artist, and our Megan, from Pictory Productions, captured everything on video and was kind enough to do some photography as well since our photography instructor pulled out last minute. I love that I have such amazing pros around me that rally for the cause. It was an all hands on deck week with Sharon Fisher, from Sharon Fisher Events, assisting us with anything that we wanted and being an over all consultant on all things bridal.

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As we hone our wedding skills, I am hopeful that with the help of Lisa Redgrave of Hitched in Italy, and Eliza Honey as staff florist, we will pull off the most magical weddings.

Big news: Kim Vasil will be joining the team as our American liaison to weddings here at La Fortezza. She will team up with Lisa Redgrave, our on site consultant, to produce unique and bohemian weddings for very special brides and grooms. Our location is something very special, rustic, artistic and curated for the creative bride. I know with the addition of Kim’s expertise, we will make our weddings one of a kind. Please feel free to contact her or Lisa for more information.

In the meantime we will be working on making La Fortezza the perfect destination wedding location for small bespoke weddings.

We will host only 2 weddings per year. We already have 1 booked for 2019, so there is only 1 wedding left…will it be yours? Of course feel free to email me annette@annettejosephstyle.com

xx Annette

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A Patriotic Tablescape for July 4th

While we won’t be celebrating the fourth of July in the traditional sense in Italy, I know many of you are gearing-up for a few days of festive fun at home. Whether you’re planning a cook-out at your house or headed to a friend’s home, I wanted to give you a bit of July 4th inspiration.

A few years ago, I created a patriotic tablescape for guests. I used red, white, and blue of course, but I also added a few pops of silver. The silver streamers add the cutest fourth of July flare and mimic sparklers.

The video above covers a few of my other favorite ideas for setting a great table as well as some tips for keeping drinks in order and some ideas for nibbles and treats too. Take a look and let me know what your 4th of July plans are in the comments!

xx Annette

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