Tag Archives: holidays

Spring Recipes for a Crowd- Passover or Easter

Our family celebrates the holiday of Passover which is on Monday April 10th. Passover has a very specific menu. We are not allowed to eat leavened bread, we eat Matzoh. The story of Passover is an interesting one, and one that we recall at our dinner table on the night of Passover. Here’s a great dessert to make for your gathering this year… and it involves chocolate!

PotsDeCreme

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.

Photo by Sarah Dorio

Styled by Moi

One of my favorite entertaining stories was for Atlanta Magazine’s Home. It was a Greek Easter party thrown by good friends every year, a party we always look forward to. Greek tradition calls for this sweet bread which makes a lovely and festive presentation. Imagine taking it somewhere for your Easter feast. Get all the recipes and the full feature here.

Passover begins on Monday and last through the following Monday (the day after Easter), and I have two great spring recipes for a crowd to share with you.

TSOUREKI (Easter Sweet Bread)
Serves 4 loaves

You will need:

– 7 cups Flour
– 3 quick rise yeast packets
– ½ cup warm water
– 1¾ cup sugar
– ½ teaspoon salt
– 1 Tablespoon mahlepi
– 1 teaspoon mastic
– 1 teaspoon vanilla
– 2 teaspoon lemon & orange zest (mixed)
– 5 eggs (room temperature)
– ½ cup hot milk
– 1 cup melted butter

Note : All ingredients should be warm or at the very least room temperature to help the dough rise faster.

Egg Wash for bread:
– 1 egg
– a few drops of vanilla
– 1 Tablespoon water
– ½ cup of sliced almonds

To Prepare:

  1. Mix warm water and yeast, set aside.
  2. In a large bowl put flour, make a whole with your hands in the center of the flour to put the sugar, zest, salt, spices and mix that your hands. Add hot milk and mix again with your hands. Once the dough is incorporated add eggs, one at a time, and mix well. Then add the yeast water mixture, your dough should be stringy when pulled apart.
  3. Next pour melted butter into the bowl one handful at a time and fold the dough (do not knead the dough). Pull and fold and pour in melted butter, repeat until you’ve used all the butter. Don’t worry if you see butter puddle around the edges, it will absorb as the dough rises.
  4. Wrap the dough with plastic wrap that it tucked down inside the bowl touching the dough. Then wrap the entire bowl in towels and place in a warm place for the dough to rise for about 2 hours. Once dough has risen, separate into 4 equal parts. Then separate each of the four parts into three pieces and roll the dough with your hands into approximately 14 inch long and about finger thickness.
  5. Braid the three long cylinder pieces just like you would braid hair. You will have 4 braids.
  6. Place each braid in a 12” round pan that has been lined with parchment paper and cover with towel, place in a warm spot for 30-45 minutes for dough to rise again.
  7. Once each of the braids have risen, prepare the egg wash. Beat the egg with water and vanilla then brush each of the braids, this will give the bread a beautiful shine.
  8. Place pans into a preheated 350° oven (2 at a time) and bake for 30 minutes. Keep an eye on the dough, if you see it getting too brown, cover with foil until baked through.
  9. Once bread has cooled, cut out the center and place a hard boiled egg that has been dyed red sprinkle with sliced almonds.

Photo by: PATRICK HEAGNEY

Styled by Moi

xx Annette

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8 Valentine’s Day Cocktails: My Favorite Sexy Sips

 

I'm a girl who loves a great cocktail, and Valentine's Day cocktails are so much fun. Here's a round-up of some of my best sexy sips from over the years!

As you well know, I’m a girl who loves a great cocktail, and Valentine’s Day cocktails are so much fun. Over the years, I’ve prepared many drinks inspired by Valentine’s Day, especially since the holiday is one of my favorites.

Today, I wanted to bring you a round-up of some of my best sexy sips from over the years. All of these are perfect for celebrating with someone you love. Grab two glasses, a few ingredients from your bar, and get to mixing. You could even make a plan to make several of these cocktails and have your own little mixology class right at home. Sounds like a great date night to me!

Get the recipes for Valentine’s Day cocktails: 

Big Read Lips // Grapefruit Pomegranate Mimosa // Negroni // In the Pink // Lust and Loving in Las Vegas // Fiore // That’s Amore // You Make Me Blush

Happy Valentine’s Day weekend!

xx, Annette

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Festive Holiday Cocktail: Pear Prosecco Punch

 

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Hi Everyone! It’s Nicole, Annette’s web-manager and friend, and I am thrilled to be guest posting today to bring you one more festive holiday cocktail: pear prosecco punch. This is one of the easiest recipes, and your guests will love sipping on it.

What I love about this cocktail, is it’s perfect for any holiday this season. Buy everything you need to enjoy it with the family on Christmas morning or save it to your arsenal for friends on New Year’s Eve. Because it needs just a few ingredients, it’s easy to keep everything on hand just in case you have last minute visitors. Basically, it’s my go-to, everyone loves it cocktail.

Pear Prosecco Holiday Cocktail

Hostess Tip: Warm prosecco isn’t tasty which is why I keep frozen cranberries in my freezer throughout the holidays. Not only will they make a great addition to your smoothies come January, but they’re great substitutes for ice. Your drink stays cold without ice ruining it.

Let me know if you give this a try! I’d love to hear what you think. Happy holidays & a healthy new year!

xo, Nicole

Pear Prosecco Punch 
serves 1

You will need:

– 2 oz Pear concentrate (I used Looza)
– 4 oz Prosecco
– Rosemary sprigs & frozen cranberries for garnish

To prepare:

Pour pear concentrate into a champagne or wine glass. Top with prosecco. Add a rosemary sprig and frozen cranberries for garnish.

photos by Nicole Letts

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The Perfect Appetizer!

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These lovely little two-bite morsels are savory and salty with a crunch—perfect to serve with a chilled citrus-y glass of Prosecco during the holiday season or even a sparkling Rose in the summertime.

It’s one of my favorite quick appetizers that uses one of my favorite ingredients: Parmesan cheese.

Caprese Salad Crisps with Tomato Jam
Makes about 32

For the Tomato Jam:
You will need:
– 3  tablespoons olive oil
– 1 garlic clove, chopped
– 1 teaspoon salt
– 4 large heirloom tomatoes, coarsely chopped
– 3 tablespoons sugar
– 1/2 teaspoon freshly ground black pepper

To prepare:
Place ingredients into a medium pot over medium heat for 15 minutes, set aside to cool. This step may be done a couple days in advance, and placed in the refrigerator in a sealed container until ready to use.

For the Parmesan Crisps:
You will need:
– 8 ounces Parmesan cheese, grated (about 4 cups)
– Place 2 tablespoons of Parmesan on a cookie sheet fitted with a silpat.
– Arrange the spoonfuls about 3 inches apart as they will spread to form round crisps.

To prepare:
Place in a 350 F degree oven for 3-5 minutes until golden brown. Remove and allow to cool before assembling the appetizer.

To assemble:
– 1 (8-ounce) ball fresh mozzarella, cut into 1/2-inch cubes
– 1/4 cup thinly sliced fresh basil leaves

Place a dollop of  jam on top of the crisp, and add cubes of mozzarella and garnish with a basil leaf.

From my book Picture Perfect Parties RIzzoli NY

 

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Holiday Sangria from Picture Perfect Parties

holiday sangria

When I think of the holidays, I have to say this amazing holiday sangria comes to mind. It’s not only delicious and easy to make, but it will become a tradition and a classic in your own holiday cocktail arsenal. Plus it’s easy to serve. All you’ll need is a pitcher and some coupes, and you’re ready to party.

This cocktail, along with many others, is available in my book Picture Perfect Parties Rizzoli NY grab a copy here.

Limoncello Sangria
Serves 8

You will need:

– 2 cups of Limoncello
– 1 pint of sliced strawberries hulled and sliced
– 1 small blood orange thinly sliced and quartered
– 1 cup seedless white grapes, halved
– 8 cups Sauvignon Blanc
– 3.5 cups club soda

To prepare:

In a pitcher, macerate the fruit in the limoncello overnight in the refrigerator.

Pour the wine and club soda into the fruit-filled pitcher and serve in champagne coupes.

Happy holidays, and cheers to a happy & healthy 2017!

Photo Credit: Deborah Whitlaw Llewellyn

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