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Two Halloween Inspired Cocktails

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Since Halloween is one of my favorite holidays, I thought we’d carry-on the festive fun around here. Today, I’m giving you not one but two Halloween inspired cocktails. One is made with pumpkin and the other with blood orange, so as you can imagine, the color of each is perfect.

Let me know if you give them a try!

The Bloody Monday Cocktail is a sweet spooky Halloween cocktail that would be a huge hit at any Halloween parties you have coming up.

Bloody Monday Cocktail
Serves 1

You will need:
– 1 oz Campari
– 1 oz Blood Orange Maraschino Cherry Syrup
– 1 oz Cinzano Rosso
– splash of club soda
– slice of blood orange for garnish

To prepare simple syrup & cocktail:

Combine the juice of one blood orange, 1/3 cup maraschino cherry juice, and 1/2 cup of water. In a small pot, bring the ingredients to a boil about 10 minutes, set aside to cool.

In a shaker filled with ice, place all ingredients and shake vigorously until completely chilled and mixed. Strain into a coupe glass and garnish with a slice of blood orange.

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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: me &  Dane Sponberg

xx Annette

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Festive Halloween Charcuterie

SpookyCharcuterie4 I chose pickled okra instead of gherkins because they reminded me of a witches' fingers.

Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am taking over the blog today to bring you a spooky charcuterie spread for Halloween. Annette and I both love Halloween, and we’re always looking for ways to celebrate. I pulled together this easy, cheesy, festive Halloween charcuterie a few years ago, and it’s still one of my favorite posts.

Over the years, Annette has done some pretty phenomenal charcuterie spreads, and she even has a step-by-step guide to creating one yourself. I used her post as a starting point for my grocery shopping. It was so nice to be able to make a shopping list directly from her post.

SpookyCharcuterie1 The "cauldrons" are actually tiny copper food prep bowls, and the "witches broom" breadsticks are held in a skeleton drinking glass.

One pro tip is to make sure that you get food-safe containers for your own spooky charcuterie spread. The “cauldrons” are actually tiny copper food prep bowls, and the “witches broom” breadsticks are held in a skeleton drinking glass.

SpookyCharcuterie3 The end result is a spooky charcuterie spread that is sure to be a hit at your next party!

As I shopped for remaining accouterments, I kept the Halloween theme in mind. I chose pickled okra instead of gherkins because they reminded me of a witches’ fingers. I added dried apricots (a tip from Annette’s post) because they are a lovely shade of orange. I decided on prosciutto because it’s so fatty and veiny.

The end result is a spooky charcuterie spread that is sure to be a hit at your next party! If you really want to carry the theme throughout, add some festive bottles of red wine. The Prisoner is one of my favorites and quite on-theme, too!

Thanks for having me, Annette, and Happy (almost) Halloween, everyone!

xo, Nicole

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Slow Food Cheese Event in Bra Italy 2019

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Ciao Tutti! As you may have seen from the complete coverage on my instagram feed, Philip Meeker our chef, and Rachel Ritchie our guest liaison, and I headed to the region of the Piedmont, known for delicious wines like Barolo and Barbaresco. Our destination was Bra, Italy, the Slow Food capital of the world. We wanted a little R&R and lots of cheese, wine and truffles.

As a girl from Wisconsin, you can imagine my pure joy. I was excited to share cheese with the team and few truffles as well. We stayed in Alba, the truffle capital of the world, so with all the food groups covered, we relaxed and treated ourselves to endless aisles of cheese, cheese talks and local makers’ booths. We stayed in an Agriturismo by a local wine maker who had a few rooms to rent on the top floor. In truth, the entire foyer smelled of wine-no complaints from me. The location was great and staying at a working winery was kind of fun.

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We got in around 5 pm in time to do a little aperitivo, but not before stopping at my favorite truffle store, Tartufi Ponzio, to load up on Truffle potato chips. Yes, really, truffle potato chips. They are truly the crack of the potato chip family. You can’t eat just one. The owner was there Gianfranco, a very energetic, and enthusiastic man, especially about truffles. He’s a hoot! He’s taken over the family business, and from what I can see, he has brought it into the 21st century with the utmost care.

There will be a documentary coming out on truffle hunting early next year, so keep your eyes peeled for “The Hunt” and look out for Gianfranco. It will be shown for the first time at the Sundance Film Festival 2020.

Gianfranco showed us all his new products, improved both inside and out. We bought a few more staples to bring back to La Fortezza to share with our guests. As I always do, I asked him where he liked to eat. He immediately told us and picked up the phone to make us a reservation for that night. All set, we said our goodbyes, and told him we hoped he would stop by after closing the store and join us for dessert. The meal was impeccable, more truffles and butter than you could imagine. Divine. GF, as we call him, stopped by for dessert and told us a few stories about truffles and hunting and his family business. All in all, he was quite amusing. Great food, great stories and a great night.

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The next day, we headed to see and eat more cheese than we could have imagined. The festival was huge and would take days to see. We tried cheese from all over the world, all kinds, to the point that we could not eat anymore. Our bellies were full and our feet were hurting which surely means we had an amazing day.

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I will say, most people would say you can’t have enough cheese. Oh but you can. I still cannot think about eating cheese. Vegetables? Yes. Although I never get my fill of truffles. We ate, we drank and we walked and walked all weekend. It was a great little break and mini vaca with the team, but now it’s time to get back to the business of taking care of our workshop attendees. Of course, there will be cheese and there will be truffles, as we love to share.

I highly recommend the slow food cheese festival! It’s in one of my favorite regions in Italy. Piedmont is not to be missed. Tutto il Formaggio. (all the cheese)

xx Annette

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Our First Ever La Fortezza Antiques and Merchants of Italy Shopping Retreat

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Ciao Tutti! We had amazing whirlwind of a week with our first ever La Fortezza Antiques and Merchants of Italy Shopping Retreat. My co-leader Lisa Burnett of Inner Pieces Inc. could not have been a better partner in crime. We hosted 7 lovely ladies and toured them all over the Italian countryside, to shop and meet local artisans and vendors that I love. It was an insiders shopping tour that was both exciting and informative.

Every day there were new destinations and some surprises. We could not have asked for a more fun group of ladies. Even though they did not know each other before, I think some solid bonds were formed. We danced, drank, made pasta and enjoyed the beautiful fall weather on the terrace.

Of course, there was a pizza party where a few of our attendees tried their hand at making pizza in the pizza oven. We loved sharing information about how and why we choose certain props, discussed searching for antiques and loved shopping at my super secret locations. Lisa spent a couple of extra days, so we checked out some of her Italian vendors and hope to expand the shopping experience next year.

We will be conducting this retreat again in 2020 because it had such an overwhelming response when we posted it. Since we still have 50 people on the waitlist from last year, we have decided to do this retreat for 2 consecutive weeks in 2020. If you are interested in joining us and want first dibs sign up for the newsletter. We will be sending a private mailing to our list before the workshop goes public.

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grazie Lisa you’re simply the best! x

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We only have 6 spots available in each retreat, so this shopping retreat very limited. We have decided to vary the schedule in case some of you want to join us for both weeks. We have so much to show you. I cannot express how wonderful it is to meet like-minded shoppers, who share the love of beautiful things. As a prop stylist, I have to say sharing my resources with our groups gives me great joy. Thank you again to my most talented and lovely friend, Lisa. x Let’s shop ’til we drop in 2020.

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Festive Fall Food:: Chorizo Skewers

Esporao & Annette Joseph

Hey Everyone! It’s Nicole, Annette’s web manager and friend, and I’m here sharing another inspiring recipe from Annette. This time of year seems to be filled with fall fetes. It is football season in the South afterall! I’m always on the hunt for quick, easy and most of all, delicious recipes to take to parties. Of course, I turned to Annette for inspiration and found this recipe for chorizo skewers.

I love the idea of making elevated tailgate food like this, especially since my days of outside tailgating are over. I prefer to watch games from the comfort of my couch with a fine wine versus a cheap beer, thank you very much!

What’s more simple (and transportable!) than a tasty skewer? Annette recommends using top-notch ingredients for this one. Let us know if you try it for your next party!

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.

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