Tag Archives: dinner party

Orange Rosemary Olive Oil Cake with Licorice Ice Cream

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I am always looking for the perfect olive oil cake, and I think I have found it. I made this for a dinner party recently. The recipe called for anise seeds which my husband is not crazy about, but I loved the idea of this added flavor, so I decided to make licorice ice cream. Last May, I bought some amazing licorice syrup in Iceland, and this was the perfect opportunity to put it to use. It’s delicious by the way. By making the ice cream, all guests had an opportunity to try it with the cake or not. Everyone was game to try it with the cake, and we all loved the flavor combination, even those not crazy about black licorice. This cake is a great finish to a meal, and of course, is perfect with a cup of coffee mid day.

Enjoy and let me know what you think….

Orange Rosemary Olive Oil Cake

You will need:
– 1 cup fresh orange juice + zest of 1 orange about 1/4 cup
– 1 teaspoon fine salt
– 3 large eggs, room temperature
– 1 1/4 cups whole milk
– 1 ½  cups sugar
– ¼  cup orange liqueur, rum, brandy or whisky
– 1 cups extra-virgin olive oil, plus more for oiling pans
– 1 tablespoon lemon zest
– 2 teaspoons finely chopped fresh rosemary leaves, divided
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 6 tablespoons lemon or orange marmalade
– 2 fresh rosemary sprigs, for garnish

To Prepare: 

Preheat oven to 350 degrees F. Butter 2 10” Bundt pan

In a nonreactive saucepan, reduce the orange juice over medium heat to 1/4 cup. Add salt orange zest and rosemary, stir, and let cool.

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

* Note that the batter will appear very soupy this is the way it’s supposed to look.

Pour the mixture into the oiled cake pan. Bake for 45 minutes -1 hour. Place on a rack to cool. Run a knife around the edges and place it on a plate. While the cake is still warm, smooth 3 tablespoons of marmalade onto the top of the cake. Sprinkle remaining 1 teaspoon rosemary evenly over cake. Garnish center with rosemary sprig.
Recipe adapted from Michael Chiarello

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Licorice Ice Cream

You will need:
– 1/2 ounces black licorice sticks, chopped, 1/2 cup of water.
– 1 cup whole milk
– 1/2 cup heavy cream
– 2 egg yolks
– 1/3 cup plus 1 tablespoon superfine or granulated sugar
– 1/4 teaspoon vanilla extract

To Prepare: 

Put the licorice in a saucepan with 1/2 cup of water and place over low heat for 15 minutes, stirring occasionally, until the licorice has melted. I use ready-made Licorice syrup. I find it’s more concentrated and salty.

Meanwhile, pour the milk and cream into a large saucepan and heat gently, stirring occasionally, until the mixture begins to steam but not boil.

Whisk the egg yolks in a heatproof bowl until smooth. Add the sugar and vanilla and whisk until pale and slightly fluffy. Gradually and slowly, pour the hot milk into the egg mixture while whisking continuously to prevent the eggs from scrambling. Return the mixture to the saucepan, place over low heat, and heat until the custard thinly coats the back of a wooden spoon about 5 minutes. Do not let boil.

Strain back into the bowl and set aside for about 30 minutes, stirring occasionally, until cooled to room temperature.

Once cooled, cover the mixture and refrigerate, ideally overnight, but at least for 6 hours, until thoroughly chilled (at least 40°F). Pour the chilled mixture into an ice cream machine and churn according to the manufacturer’s instructions.

When the churning is complete, use a spoon or spatula to scrape the ice cream into a loaf pan, drizzle with the licorice syrup and swirl, careful not to combine it to much leaving nice ribbons of the licorice appear all over the ice cream. Cover with clear plastic wrap. Freeze until it reaches the correct scooping texture (at least 2 hours).

xx, Annette

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Fall Wine Tasting Party

Esporao & Annette Joseph

 

One thing I look forward to every fall is bringing back my favorite red wines. While you can certainly drink red wine any time of year, there’s something about the crisp fall air that makes red wine especially delicious in the fall. If you’re thinking about hosting a dinner party, consider making it a wine tasting party. You can serve fantastic red wine and pair it alongside these small nibbles.

Creating small bites instead of large dishes allows guests to move around while they eat. Plus, isn’t tiny, bite-sized food so much more fun than huge entrees? Your guests will leave satisfied and in good spirits. Try all of the recipes below or just one. Either way, let me know how it goes.

Esporao & Annette Joseph

Fig Goat Cheese Crostini
Serves 10

You will need:
– 20 small figs cut in half, lengthwise
– 1 loaf of French bread sliced into 1/2 in slices (makes about 20 slices)
– 1/2 cup olive oil
– 8 oz. soft artisan goat cheese, at room temperature
– 1/4 cup lemon honey
– 40 Marcona Almonds
– 1 teaspoon cracked pepper

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet with a brush coat the top of the slices with olive oil. Bake for 10 minutes, or until the slices are golden brown. Cool the crostini.  Spread 2 tablespoons of goat cheese on the crostini, top with 2 half figs, and add 2 almonds on either side of the figs. Place on a platter and repeat with the rest of the crostinis.

To Serve:

Once all the crostinis are on the platter, drizzle with honey, and sprinkle with cracked pepper and serve.

Esporao & Annette Joseph

A super easy way to bring a little Portuguese inspiration to you wine tasting party is to add a little sausage, cheese and olives to the menu. Note: This recipe is all about great ingredients!

Chorizo skewers with Manchego Cheese and Tomatoes
Serves 10

You will need:
4 links of Chorizo sausage
– 1/2 pound wedge of 12 month Manchego Cheese
– 20 baby tomatoes
– 1 loaf of crusty bread, cut into slices
– 10 wooden skewers

Preparation:

Grill sausages on medium heat then pull off of the grill and set aside to cool. While the sausages are on the grill, cut the cheese into 1 inch cubes and set aside. Cut the sausage into 1 inch slices. Using the wooden skewers, pierce the sausage and then the tomato, and cheese, then sausage, tomato, and cheese and then sausage. Repeat with all the skewers, and serve with slices of bread. I like to place some olives on the side as well.

Esporao & Annette Joseph

Esporao & Annette Joseph

Dark Chocolate Dessert Crostini with Olive Oil and Pink Sea Salt
Serves 10

You will need:
1 loaf of french bread, cut into 1/2 inch slices
– 2 bars of Ghirardelli Semi- Sweet Chocolate
– 1/4 cup Extra Virgin Olive Oil
– 1 1/2 teaspoon of flake pink salt, or you can use a grater and pink rock salt

Preparation:

Preheat the oven to 350 F

Crostini: Lay the bread slices on to a cookie sheet and with a brush, coat the top of the slices with olive oil.  Bake for 10 minutes, or until the slices are golden brown.

Break apart the chocolate into the pre-scored squares. Lay one square on top of each toasted crostini on the cookie sheet and put back into the oven for 5 minutes or until chocolate is melted, but not runny or bubbly.

Pull from the oven and spread the chocolate lightly with a small butter knife.

To serve:

Place on a platter, drizzle with oil hitting every portion of the crostini, and sprinkle with salt and serve.

Esporao & Annette Joseph

All Esporao Wines available at Whole Foods

The Red Wines used in this post were: Red Reserva 2011, and Assobio 2011

Photography credit: Deborah Whitlaw Llewellyn

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Swedish Themed Party featuered in Atlanta Magazine’s Home

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As the Entertaining Editor for Atlanta Magazine’s Home, guess what? I get to attend and throw a lot of parties. I must admit, though that I love a good party and lately the shoots for AMH have been one great party after another. This month we feature one of my favorite creatives in Atlanta, Helen Ballard. A design trailblazer, she’s always on point and ahead of the curve. Her trendy Swedish Solstice party knocked it out of the park. I was excited to be invited, and the food was divine, so try the recipes. Pick up a copy today and let me know what you think. It’s also available online. Let summer begin!

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Photos by: Amber Fouts

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Annette’s Fireside Paella Recipe

Paella IMG_6358 IMG_6365 For the paella party and photo shoot for Atlanta Magazine’s Home, I pulled together my colorful and delicious fireside paella recipe. I prepared it over an open flame, and it was such a wonder to see it come together in front of the guests eyes. The best part of this party is that you have the preparation out of the way, this dish really is simple to pull together, and it is a delicious treat that your friends will absolutely love. See more from my paella party in the Premiere issue of Atlanta Magazine’s Home. Pick up your copy today! Or check it out online

Annette’s Fireside Paella

You will need:

– 8 bone-in, skin-on chicken thighs
– 1/3 cup olive oil
– 1 tablespoons paprika
– Coarse salt and freshly ground black pepper
– 1 cup crushed tomatoes
– 1 red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 1 green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
– 2 tablespoons saffron + 2 cups warm water
– 6 cups homemade or store-bought chicken stock
– 1 pounds chorizo cut into 3 inch pieces
– 2 cups pounds haricots verts trimmed and cut into 1 1/2-inch pieces
– ½ onion chopped
– 4 cloves finely chopped garlic
– 1 pound pounds calamari, cleaned and cut crosswise into 1/2-inch rings
– 16 jumbo shrimp, peeled and deveined
– 1 dozen littleneck clams, scrubbed
– 1 dozen mussels, scrubbed
– 4 cups *Bomba rice
– 1/2 package frozen lima beans
– 2 cups fresh or frozen peas
– 2 freshly squeezed lemons

To prepare:
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and 1/2 teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.

Cut peppers crosswise into 1/4-inch strips; set aside. Using a mortar and pestle, grind together saffron. Add saffron mixture to a medium bowl and add 2 cups water. Whisk until well combined; set aside.

If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 1 to 2 seconds, you have high heat and are ready to cook. Alternatively, you can cook the paella on a stove over high heat.

Place a 20-inch paella pan with 3-inch sides over desired heat source. Coat the bottom of the pan with olive oil and heat, until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Add sausage and cook, turning, until browned, about 3 minutes then pull from the pan and set aside.

Put onions, garlic, into the pan sauté until transparent and caramelized. Add rice and saffron water to onion garlic mixture, stir to coat, cook about 1 minute. Add 3 cups of stock and bring to a boil.  Add tomatoes, and haricots verts. Cook, stirring, about 2 minutes. Add chicken and sausages and add calamari, and shrimp, and cook, stirring, about 2 minutes more; add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.

Add lima beans and peas and cook, until tender, about 3 minutes more. Season with salt and lemon juice; serve immediately.

* Bomba Rice is a specialty Spanish Rice

Photos by Nicole Letts

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