Tag Archives: food styling

Enjoying Summer’s Bounty with a Plum Tart

 

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As a relative of peaches and nectarines, plums are just about everywhere this time of year. They are a wonderful fruit that are perfect for tarts, one of my favorite dinner party desserts.

If you can’t find plums near you, pick up some fresh figs instead. Figs will start making their appearance on fruit stands this month, and you’ll find this tart to be just as exquisite with figs. Enjoy!

Plum Tart
serves 8

Start by preheating the oven to 400 degrees

For the crust, you will need:

– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare:
In a Cuisinart or Kitchenaid put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together.
Place in the fridge and start on the figs.

For the plum filling, you will need:
– Plums or figs
– 3 tablespoon sugar
– 1 tablespoon butter, cubed

To Prepare: 
Slice the plums in half removing the pit, roll out the dough and place into the tart pan, arrange plums on the dough in a fan or row pattern.

Sprinkle 3 tablespoons sugar + 1 tablespoon cubed butter on top of the plums arrangement.

Put into a 400 degree oven for 1 hour, or until the plums are bubbling and crust is browned.

Cool and serve.

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Summer Floral Dessert:: Lavender Ice Cream

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Believe it or not, we still have more than 6 weeks of summer left. In fact, the first official day of fall isn’t until late September. As such, let’s all agree to continue indulging in summer’s bounty and celebrating the season, shall we?

One of my favorite summer recipes is this delicious blueberry pie and lavender ice cream from my first cookbook, Picture Perfect Parties Rizzoli NY.

While this is the most delicious blueberry pie recipe, the lavender ice cream is the star of the show. It’s a beautiful combination. Lavender is an unexpected fun flavor for guests. If you’ve never cooked with it before, make sure you purchase food-grade lavender. Essentially, get the stuff that’s safe to eat!

I think you’ll love the floral notes of this ice cream, and if you want the blueberry pie recipe to pair with it, you can find it here. Enjoy!

Lavender Ice Cream
Serves 6-8

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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Quick trip to Pietrasanta

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Ciao tutti! Recently, I wanted to check out a flea market and new upcoming design neighborhood in Pietrasanta. A little background first, Pietrasanta is a seaside town. It lines the coast of Tuscany which is about 40 minutes from our house.

Full disclosure: it is one of my favorite places in Italy. It’s a small town where the streets are narrow and are home to galleries, bespoke fashion houses, and quaint home furnishing stores. The main square has towering churches and art installations, and in the summertime there are always people sitting in the quad of cafes. It’s my happy place where artists and socialites converge in the most unlikely and amazing way. Sculptors covered in marble dust and fancy ladies all having an apero in one happy place. Did I mention that it is nestled near Cararra, and therefore the place to work and play?

Check out our finds including an incredible design studio we stumbled into.

I was hosting my One on One styling course during this visit. It was great to discover this new flea market with a student in tow. Of course I found some amazing things I will be using for styling in upcoming workshops here. The life of a stylist is always hunting, always looking, and always shopping.

 

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Zippy Summer Dessert:: Espresso Caramel Sauce

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Today I’m sharing a zippy summer dessert recipe for espresso caramel sauce. I made it for friends in Italy a few years ago, and I might have to recreate it again soon. It’s a quick and easy recipe for all coffee lovers out there, and you know how I love my coffee, especially espresso. I like to serve this sauce on gelato, but since it’s a caramel topping, it’s great on almost everything…especially chocolate desserts!

Espresso Caramel Sauce:
serves 6 to 8 on ice cream or pound cake
You will need:

– 1 cup sugar
– 1 shot of espresso
– 1 cup of heavy cream

To prepare:

Place sugar in a small sauce pan on medium heat.

Watch the sugar carefully, with a silicone spatula brush down the sides of the pan until combined and the sugar turns a deep amber color.

Pull the caramel off the heat and add the espresso while stirring until combined, it will bubble and spit this is normal. Next add cream very gradually while stirring the entire time until combined. If there are any lumps don’t worry they will melt once you put it back on the heat.

To Finish: Place the pan of caramel back on low heat, stirring continually until the caramel starts to slowly bubble not boil. This takes about 3 minutes.

Pull from the heat and place into a glass or ceramic container with a spout, place in the fridge until you’re ready to use.

Warning: With all hot sugar be extremely careful so as not to burn yourself. If you’ve ever burned yourself with hot sugar you know it’s very dangerous. This is not an activity for children.

xx Annette

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Strictly Styling Workshop June 2018 a recap

As many of you already know, we have been working like crazy to get the Fortress ready for upcoming workshops. Our maiden run was last week for our strictly styling workshop. Needless to say, I was a little anxious to see how our new guest quarters stacked up. I painlessly attended to every detail. Sticking to the idea that less is more and that the ancient walls would speak for themselves. Making sure the beds were comfortable, and the sheets were soft and inviting. Crossing fingers that our bathrooms – which are wet rooms – worked the way we wanted them to. They did.

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Our attendees were a super talented group that consisted of a florist, bloggers and foodstylists, and the stylish owner of a PR firm. This group instantly bonded, and the bond grew tighter as I watched them help and advise each other throughout the their days together. Our team building event of hiking into a waterfall was such fun, and it really showed off the natural beauty around us. We had a picnic, and we chatted and shared our goals and desires throughout the week. All the our days were filled with endless possibilities and inspiration.

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This time I tried something a little different and incorporated a textile painting workshop into the mix. We traveled to Florence for the day to meet Margherita Pandolfini at the studio she shares with partner Karl Jorns.

We had an amazing visit, painted textiles and then headed for lunch at one of my favorite restaurants in Florence. La Menagere.

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After an absolutely stellar, lunch we met up with our tour guide and walked all over Florence with our group ending up at the David. I had not seen the David in so many years; it was fun to see him again.

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We grabbed an aperitivo, and then ended our visit to Florence attending a Sunday Supper’s Sobremesa is a global dinner.

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We ate in what was a former glove factory, with a gathering of creatives from all over the world. The lovely Gaia Cozzi and her adorable father prepared everything and were the perfect hosts. We had a great time with everyone and ended the evening with lots of stories to tell and a fun ride back to the Lunigiana recapping our day.

The workshop was a huge success making it hard to part ways. My hope is all of our workshops will be like this one, and the creative juices will keep flowing.

If you would like to join us in the fall we have a couple of places left in our workshops. They are closing end of July so think fast and join us in September and October. Sign-up here.

xx Annette

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