Tag Archives: picture perfect parties

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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Labor Day Cocktail:: Beer Americano

Italian Cocktails and food

With this weekend’s Labor Day holiday in the states, I thought everyone back home could use an easy, Italian-inspired beverage: the beer americano. This cocktail is perfect for the last blistering days of summer because it’s refreshing and fun.

It pairs perfectly with the salty goodness of potato chips and other cookout fare. Look for this and other amazing summer cocktails in my book Cocktail Italiano!

Beer Americano
Serves 1

You will need:
– 1 ½ ounces Campari
– 1 ½ ounces sweet vermouth
– 3 ounces lager beer
– lemon zest, for garnish

To prepare:

Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktiail with the beer foam, about 3 ounces.

**Note: For a lighter Americano feel free to pour 2 ounces of the beer in to the cocktail as well. However, this should be done before you top the cocktail with the foam.

xx Annette

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Summer Supper:: Sausage, Peppers and Polenta, Oh My!

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We are officially in the thick of what’s known as the dog days of summer. This time of year, for better or for worse, are the peak of those hot, humid days that leave us wondering if fall will ever take pity on us and arrive early. Rarely do we have such luck.

As a result, quick simple suppers are the way to go. Think one pot/one pan meals, or those that require the shortest amount of prep and cooking time. After all, the sooner you get out of the kitchen, the cooler you will be.

A few weeks ago, I made a twist on my sausage and peppers dish from my book, Picture Perfect Parties. I chopped them up placed them over a quick polenta. If you’ve never baked polenta, you should. It’s fantastic for a crowd because it saves time at the stove, and makes cooking for a crowd a breeze. The result was delicious and of course, easy! Give it a try.

Sausage, Peppers and Polenta
Serves 8
You will need:

– 6 Italian sausages
– 2 red peppers sliced
– 2 hot banana peppers sliced
– 1 jalapeno pepper minced
– 2 green peppers sliced
– 2 cups canned crushed tomatoes
– 4 cloves of garlic minced
– ¼ cup olive oil
– 1 teaspoon salt

To prepare:

Preheat the oven to 350 degrees F.

Slice the peppers and the sausage into bite size pieces. In a large bowl toss all the ingredients and mix well. Place mixture into a ceramic baking dish. Bake for 1 ½ hours and serve warm. Garnish with assorted herbs like rosemary, parsley, oregano, or chives.

Baked Polenta

You will need:
– 1 ½ cups polenta
– 4 + ( 2 cups in reserve to add as needed) cups chicken stock
– 2 cloves garlic fine dice or shaved on a micro planner
– ¼ cup olive oil
– salt to taste

To prepare:
In a large clay-roasting pan, place polenta. Add stock and garlic. Salt and drizzle the ¼ cup olive on top. Place into oven for 45 minutes @350.

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Summer Delicacy:: Fried Squash Blossoms

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This time of year squash blossoms are everywhere in our La Fortezza veggie garden. For the past few weeks, we’ve been picking these delicate flowers and whipping up batches of fried squash blossoms.

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The recipe for fried squash blossoms is from my book,  Picture Perfect Parties (Rizzoli). It’s one of my favorite summer staples. You will adore this recipe. The exquisite flavors and crisp texture will make you swoon. You will be planting squash in your garden every year just to yield this cheese-filled treat. Trust me.

Ricotta Stuffed Fried Squash Blossoms
Serves 6-8

You will need:

– 12 to 16 large zucchini squash blossoms
– About 4 cups vegetable oil for frying
– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– 1/2 cup plus 2 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– Salt and pepper to taste

For the filling:

– 1 cup whole-milk ricotta (preferably fresh)
– 1 large egg yolk
– 1/4 cup finely chopped basil
– 3 tablespoons grated Parmesan cheese
– ½ teaspoon salt

For the batter:

Note* you can make the batter a couple hours before and set aside.

– 1/2 cup plus 1 tablespoon all-purpose flour
– 1 egg
– 3/4 cup chilled seltzer or club soda
– 3 tablespoons grated Parmesan cheese
– 1 teaspoon salt
– 1 teaspoon pepper

To prepare:

Filling the blossoms:

Dry the squash blossoms with a paper towel, do not wash them under the tap, wash them in a bowl of water.

Carefully make a small opening in the top of each blossom. Using a piping bag or plastic bag with a hole cut into the bottom, pipe the filling into the opening filling about half way up the flower. Close end and gently twist flower closed.

Store the stuffed blossoms in the fridge until you are ready to fry.

Frying the squash blossoms:

Heat oil. Test heat by dropping a few drops of the batter, if it crisps up you are ready to go. Dip stuffed blossoms into the batter with a small tongs then drop them carefully into the oil.

Fry the blossoms until crisp and place on a paper towel to drain.  Serve immediately.

 

Photo Credit: Deborah Whitlaw Llewelleyn & moi

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Lavender Ice Cream

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You might have noticed in the recent blueberry pie post a certain yummy dollop on top: lavender ice cream. This recipe is from my first book, Picture Perfect Parties, and is absolutely divine.

If you haven’t cooked with lavender, it’s actually such a fun addition to many dishes.  Be sure to use culinary lavender for this recipe which can be found any number of places. Keep in mind that you get what you pay for, so spending a pinch more on a high-quality ingredient would be a good idea here.

I know you’ll love the floral notes paired with the blueberry pie. It’s truly a delightful and delicious flavor marriage!

 Lavender Ice Cream

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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