Tag Archives: holidays

Easter Brunch Beverage:: The Pink Mimosa

mimosa

Made with pomegranate juice, grapefruit juice, and bubbly, this pink mimosa is perfect for springtime and would be beautiful in a pitcher for guests to help themselves, even if guests are a little limited this year. Imagine your punchy Easter tablescapes with this bubbly beverage front and center!

Cheers!

xx, Annette

Grapefruit and Pomegranate Mimosas
Serves 6
You will need:

– ½ cup granulated sugar
– ½ cup water
– 2 cups grapefruit juice*
– 1 cup pomegranate juice – such as POM
– 1 bottle Rose Champagne, well chilled
– Pomegranate arils to garnish

To prepare:

Heat the sugar and water in a small saucepan over medium heat – until the sugar is completely dissolved. Remove from the heat and cool completely. Refrigerate until cold – at least 2 hours. Combine the simple syrup, grapefruit juice, and pomegranate juice in a large pitcher and chill for at least 1 hour.

Combine 2 ounces of the grapefruit mixture with 4 ounces of the chilled rose in a champagne flute. Garnish with a few pomegranate arils.

*Freshly squeezed grapefruit juice is simply stunning in this festive take on a traditional mimosa, but for a time-saver look for fresh-squeezed grapefruit juice in the produce section of your local market.

Photography by Lesley Graham
Recipes Meghan Splawn

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Asparagus Quiche: It’s what’s for dinner

Baby Shower

If you ask me, quiche is perfect anytime of day and for any occasion. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too, which is only a few weeks away. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better than a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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Fill it with Spinach:: Serve a Delicious Frittata or Quiche

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With Passover and Easter right around the corner, I thought this Spinach Ricotta Quiche would be a fabulous recipe for today’s blog post. Not only is this recipe something that you can easily bake ahead, but it’s also a beautiful presentation filled with vibrant colors for spring. Prepare it completely and then bake it at your destination, or pop it in the oven just before your guests arrive.

One note: if you don’t have time for making your own crust (which I highly recommend, but I know life happens), a frozen crust works just fine. Just check out the crust directions before you get started.

The beauty of this recipe is it works great for either a quiche OR a frittata. Simply leave off the crust for a frittata (and for Passover), or add the crust for a quiche. The result is delicious either way!

Spinach Ricotta Quiche
Serves 8

Preheat the oven to 375 degrees F.

Note: If you’re using store-bought crust, skip the directions for Pate Brisee. 

For Pate Brisee:

You will need:
– 2 cups all purpose flour
– 1 stick butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water

To prepare:

Place flour, sugar, butter, and salt into the bowl of a standing mixer fitted with a mixing blade. Mix on medium until small crumbs form, add ice water until the dough pulls together and away from the side of the bowl.

The dough should be a soft consistency.

Place dough in the fridge to rest.

For the Filling:

You will need:
– 6 eggs
– 1 cup fresh ricotta cheese
– 4 cups of fresh spinach
– 1/4 sliced red onion
– 2 tablespoons of olive oil
– 1 teaspoon salt
– 1 cup of cubed speck ham
– 1 cup cubed buffalo mozzerella
– 1 Pate Brisee (recipe below)

To prepare:

Whisk eggs in a large bowl, add ricotta cheese, mozzarella cheese, and salt, set aside.

In a frying pan, add the speck ham and saute for 10 minutes until the ham becomes crispy. Pour off any excess fat and set aside.

In a saute pan, add olive oil and saute spinach and onion until spinach is wilted, about 10 minutes, set aside to cool.

Once the spinach is cooled, in batches squeeze the excess liquid in your hands into the sink. Place into the bowl of eggs and cheeses, add speck, and combine completely. Your filling should be green.

Roll out the Pate Brisee into a disk, and fit into a 9-inch quiche pan, add the filling. You may also blind bake the crust if you wish; it’s definitely an option.

Bake for 45-50 minutes in a 375 degree F oven.

Serve warm or at room temperature.

xx Annette

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Get ready for Christmas 2020! (Seriously…)

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I know it sounds absolutely crazy to think about, but trust me: NOW is the time to prepare for the 2020 holiday season. As you clean-up wrapping paper, but away ribbons and decide which bags and boxes you plan to keep, it’s important to keep an eye on the prize: being organized next year. Here are a few things you can do to be prepared:

  1. To organize for 2020, make sure you shop for your holiday essentials over the next few days while they’re on sale. That way you will have them tucked away waiting for you next season! It’s such a wonderful surprise when the occasion arrives to be prepared.
  2. Go through your wrap and decor stash to see what is missing. Restock wrapping paper, ribbon and tags, scissors, tape, washi tape and other festive accouterments.
  3. Dispose of any ragged bits of wrapping paper, rolls that are empty or bags that are torn. Think about investing in a shredder to do the job and limit the trash. After all, shredded paper essentially doubles as confetti!
  4. Organize everything in a tidy box that can be slid into a closet, tucked under a bed, or put away in a basement or attic. In fact, invest in two wrapping boxes: one for the holiday season and one for any other wrapping needs that might arise. This way, you’re not digging through Santa tags and snowman paper when your BFF’s birthday comes along.

Any other holiday organizational tips we should share? I’d love to hear your tricks in the comments!

xx Annette

 

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Buon Natale! Celebrate the Holidays Italian Style with Fruit Cake

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

Skye McAlpine is a talented friend of mine. A few years ago, she sent over this absolutely stunning (and delicious) Italian fruit cake recipe. On Skye’s recommendation, this fruit cake is lovely with a glass of sweet red wine, like port. If you have a local wine merchant, pick up a port to finish a holiday dinner party. It’s such a fun ending to a fun evening.

While perusing through my archives, I rediscovered this Italian fruit cake recipe and felt like with the holidays in full swing, I should share it again.

Certosino di Natale: Honey, Pinenut and Almond Fruitcake
Serves: 8-10

For the cake, you will need:

– 40g raisins
– 40g mixed candied peel
– 30ml dry red wine or Marsala
– 320g flour
– 30g cocoa powder
– 2 tsps bicarbonate of soda
– 300g honey
– 40g butter
– 70g sugar
– 1 1/2 tsp fennel seeds
– 1 tsp ground cinnamon
– 3 tbsps water
– 60g pinenuts
– 200g blanched almonds
– 60g dark chocolate

For the decoration, you will need:

– 2 (heaped) tbsp apricot jam
– 2 tsp water
– 10-12 slices of glacé orange
– 3 glacé pears
– 10-12 glacé cherries
– handful of blanched almonds

To prepare:

Add the raisins and candied peel to a medium-sized bowl and pour in the wine, then leave to soak overnight.

Preheat the oven to 180 degrees, grease and line a 25cm cake tin. Sift the flour, cocoa and bicarb into a large mixing bowl and set to one side.

Add the butter to a small saucepan along with the sugar, honey, fennel seeds and cinnamon, then set over a medium heat until the sugar dissolves. Stir now and then to make sure that nothing burns on the bottom of the pan.

Add the raisins (with all their juices) and pine nuts to the dry ingredients in the mixing bowl, stir well.

Roughly chop the chocolate and the almonds, then add them too. Stir again.

Now pour in the melted butter and honey, and stir until well combined. The batter will be quite stiff, so stir vigorously with a wooden spoon. If needs be, add another splash of red wine.

Pour the cake batter into the tin and bake for 45 mins to 1 hr, until it’s golden on top, and when you press a skewer into the cake, it comes out clean. Leave to cool in the tin.

To decorate, spoon the jam into a small saucepan with the water; set over a low to medium heat until the jam becomes syrupy and begins to bubble. Take it off the heat and use a pastry brush to glaze the cake, then lightly press the glacé fruits and nuts on to the top of the cake leaving no gaps. Brush the remaining glaze over the nuts so that it is all shiny.

For those of you that need measurements in cups see the conversion chart here

Photos by: Skye McAlpine

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