Tag Archives: picture perfect parties

Berry Week:: Blueberry Pie

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If you are ever in need of an excellent dessert filled with succulent berries, I recommend this delicious blueberry pie from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe ever and is wonderful this time of year when blueberres are plentiful. I love to serve pie in vintage pie tins. Sometimes I slice a large piece and serve it to a couple with 2 forks. It’s a great way to mix it up.

Blueberry Pie
Serves 6-8

You will need:

Pie Crust Ingredients * pie crust can be made up to 2 days ahead
– 2 1/2 cups all purpose flour
– 4 tablespoons sugar + 1 teaspoon sugar for the top crust of the pie
– 2 sticks butter chilled and cut into cubes
– ½ teaspoon salt
– ¼ to ½ cup ice water
– 3 tablespoons whole milk

Garnish: fresh lavender sprigs

To prepare:

Pie crust Preparation

In a food processor, pulse together flour, sugar, and salt for 3 seconds. Add butter and pulse into pea-size pieces about 3 minutes. Drizzle cold water, 1 tbsp at a time, and pulse just until evenly moistened and pulls away form the sides and forms a ball about 3 minutes. Turn dough out onto a work surface and gather into a ball, turning dough to combine any dry crumbs. Wrap dough in plastic wrap, then press into a disk about 1 in. thick. Chill dough at least 1 hour and up to 2 days.

For the filling, you will need:

– 4 cups blueberries
– ¾ cups sugar
– 3 tablespoons cornstarch
– 2 Tbsp. butter, cubed

To prepare:

Pour blueberries in a large bowl, sprinkle sugar, corn starch and salt over the blueberries, and toss lightly.

Preheat the oven to 425 degrees F

Cut crust into 2 pieces form 2 disks and roll out each pie crusts to about an 11-inch circle. Place 1 dough circle into a pie plate, add blueberry mixture, dot the top with butter and cover with top crust. Trim excess dough and Crimp edges with your fingers all around and cut slits in pie. Brush with milk and sprinkle with a teaspoon sugar. Bake on the bottom rack for 45 to 50 minutes until bubbly (shielding with aluminum foil after about 20 minutes or until golden) let cool and serve.

xx Annette

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Negroni Week 2019 Recipe:: Negroni Sbagliato from Bar Basso in Milan

Ciao Tutti! It’s my favorite week of the year! Negroni Week!

I love a Negroni. You could say it is one of my favorite Italian cocktails, and I have several variations in my book Cocktail Italiano , but this one is for a Negroni Sbagliato, one of my favorites from my favorite bar in Milano, Bar Basso.

What can I say about Bar Basso, that has not already been written about it? It’s the most classic Italian bar you will set foot it. Its owner is famous for this amazing cocktail which all started as a mistake, but a happy mistake and those are the best kind. In my opinion Bar Basso is what a bar should be like. It’s messy and un-kept though it’s chic decor makes it authentic, warm and friendly but still somewhat chaotic.

Great looking people of all ages congregate until late into the night. The blaring neon bar sign beacons you to cross the street and order a drink. Settle in and watch the ultimate sartorialist scene unfold. It’s quintessential Milan, Bar Basso.

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Negroni Sbagliato- Bar Basso

Negroni Sbagliato
Serves 1

You will need:
– 1 ounce sweet vermouth
– 1 ounce Campari
– 1 ounce lightly sparkling wine
– Orange slice

To prepare:
Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Cin Cin and find more Negroni recipes in my book Cocktail Italiano.

Happy Negroni Week! xx

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Cookout Must-Have:: Lamb Burger

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I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook,  Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.

I’m sure many of you are gearing up for cookouts this weekend and beyond. If you’re looking for a great recipe to include on your menu, look no further!

As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!

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Photo from Picture Perfect Parties Rizzoli NY

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Dinner Idea:: Mussels in Wine

Easy yet elegant entertaining is something I like to think I specialize in. I love serving guests unexpected, unique meals that make them smile. One of my favorite ways to do just that is to serve mussels in wine.

Don’t be intimidated to cook mussels at home. It’s actually quite simple. Plus, you’ll inevitably wow your guests. They’ll be so impressed with your skills, and the presentation can be truly lovely. Just toss everything in a huge white bowl and serve the mussels family style.

This recipe is one of my favorites. Be sure to serve this dish alongside plenty of french bread for soaking up the goodness!

Mussels in Wine

You will need:
– 3 lbs mussels
– 1 small shallot diced
– 1 small clove of garlic minced
– 1/4 cup olive oil
– 2 cups white wine*
– 3 tablespoons butter
– 1 teaspoon hot pepper flakes
– 1 cup marinara sauce (jarred sauce is fine, but here’s a pro-tip: leftover homemade sauce from the freezer is perfect for this recipe!)
– 1 cup chopped parsley

*Note: I always choose a cooking wine the same way I choose a drinking wine. If I wouldn’t drink it, I wouldn’t cook with it!

To prepare:
In a large stock pot, place shallots, garlic, oil and salt. Saute until the shallots are translucent. Add mussels, wine and butter. Cook until mussels open, discarding any mussels that have not opened. Add marinara, pepper flakes and parsley. Serve with crusty french bread.

 

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Sunday Supper:: Sausage and Peppers

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This easy sausage and peppers one pan dinner is the perfect one pan meal. It’s especially wonderful for a weekend after hosting friends and family (hint, hint – if you’re hosting Easter brunch, I’m talking to you!). You put everything on one dish, pop it into the oven and forget about it.

If you’re not hosting this weekend, tuck this recipe away for the future. This comfort food favorite is a great Sunday Supper option as it’s easy to prepare, delicious, and serves a crowd. Add some crunchy bread and a salad, and you’re all set.

Here’s my recipe from Picture Perfect Parties, my cookbook. Give it a try and let me know what you think.

Sausage and Peppers One Pan Dinner
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.

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