Tag Archives: holidays

Blood Orange Margarita Recipe

Blood Orange Margaritas

It’s a rare occasion that two cocktail-worthy events happen back to back, but when it happens, it’s worth a celebration! This past weekend, we saw the Kentucky Derby AND Cinco de Mayo. While both have come and gone, there’s nothing wrong with extending the party into the week, right?!

This time of year, you can find blood oranges at many of the local markets and grocery stores. In fact,  I just saw loads of them at Trader Joe’s! I love blood oranges; I use them in just about all my cocktails this time of year, even a Negroni.

This blood orange margarita recipe, though, is perfect for a belated nod to Cinco de Mayo as well as your future Taco Tuesdays. After all, everyone loves a margarita, right? Grab some oranges and make it for your next spring gathering. The color alone will impress your friends and the taste? Well that’s a given.

Blood Orange Margarita
serves 4

You will need:

– 1 cup (8 oz.) freshly squeezed blood orange juice (about 7-8 oranges)
– ½ cup (4 oz.) freshly squeezed lime juice
– ¾ cup (6 oz.) tequila
– ½ cup (4 oz.) orange liqueur
– ¼ cup (2 oz.) simple syrup
– Blood orange slices, for garnish

To prepare:

Combine all ingredients in a pitcher and stir well to combine.  Pour into chilled glasses over ice. Garnish with a slice of blood orange, if desired.  Serve.

Photo Credit:  Annie Eats

xx Annette

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Mascarpone Tart with Fresh Berries

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My first thought is that this mascarpone tart would be perfect for Easter, am I right? Kieth Robinson’s feature in Atlanta Magazine’s Home has all sorts of great Easter recipes, and this one is a keeper. I would earmark it for holiday dessert. Thanks Keith!

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Mascarpone Tart with Fresh Berries

For the crust, you will need:
– Crust – 2 cups AP flour
– 1/4 teaspoon salt
– 1 cup unsalted butter softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the filling, you will need:
– 1 pound mascarpone cheese (two cups)
– 1/4 cup powdered sugar
– 1 teaspoon fresh lemon juice
– 1 teaspoon lemon zest
– 1 teaspoon vanilla extract
– Three cups of fresh berries, cleaned

To prepare:
Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.

Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.

Photo: The Raftermen

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Festive Dessert:: Italian Almond Cake

Panforte Ice Cream Affogato with Italian Almond Cake | http://annettejosephstyle.com/
Earlier this week, I shared my recipe for meatless lasagna, my ultimate Italian comfort food! If you’re entertaining family and friends over the next few weeks, the lasagna would be a wonderful dish to serve. Of course, all meals are made even more complete with a fantastic dessert. Pair the lasagna with almond cake. You’ll love this recipe for Italian Almond Cake by Alisa Barry.

Grazie Mille Alisa, molto buono! xx

Italian Almond Cake

You will need:

– 7 oz. almond paste
– 2/3 cup sugar
– 1/2 cup almond meal
– 1 cup unsalted butter, room temperature
– 1 1⁄2 tsp. vanilla
– 6 eggs
– ¾ cup all purpose flour
– 2 teaspoons baking powder
– ¼ tsp. salt

Note: This is one of my favorite (and so easy!) dessert recipes adapted from Chez Panisse Desserts cookbook. I like to add locally milled almond meal for flavor and texture, but you can substitute with all purpose flavor if not available. You can also make it gluten free by using more almond meal instead of flour. It will be more dense, but nonetheless delicious! The beauty of this dessert is that it can be made a day ahead of time, the flavor actually improves as it sits.

To prepare:

Preheat oven to 325 degrees

In a food processor, blend the almond paste, sugar and almond meal until finely ground. Add the butter and vanilla . Process the ingredients until creamed. Add the eggs one at a time with the processing running until the batter is smooth. Mix the flour, baking powder, and salt. Add to the food processor and mix just until combined .

Pour the batter into buttered and floured 8 inch spring form pan.

Bake at 325 degrees for one hour or until toothpick is dry when inserted. Remove from the oven to cool on a rack.

Serve with warm or at room temperature.

Photo Credit: John McDonald

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Easy and Stunning DIY Hanging Wreath

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I first created this easy DIY project a few years ago when I was asked to participate in the Home Depot Holiday Style Challenge, and it’s still one of my favorite projects. I always loved the idea of doing a holiday table under the arbor in our backyard, and this challenge gave me an opportunity to see it through.

Since we usually have mild temperatures for the holidays, consider moving your holiday dinner outdoors. You can recreate this look in your own backyard with just a few supplies, and I promise guests will be super impressed with the finished product: a DIY hanging wreath! It’s easy and really pretty.

DIY Hanging Wreath

You will need:
– 1 6 foot garland
– 3 – 4 ornaments
– Twine for securing the ornaments
– Ribbon for hanging
– Floral wire

To create:

1. Form the garland into a circle.

2. Secure the wreath in 3 places with floral wire.

3. Attach the ornaments with twine.

4. Using 4 pieces of ribbon about 3 feet long, tie the wreath to your light fixture or chandelier. Note: this can be suspended from the ceiling with longer pieces of ribbon or with hooks.

Happy Holidays!

xx Annette

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Make Ahead Holiday Dessert:: Salted Chocolate Pots de Crème

PotsDeCreme

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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