Tag Archives: recipes

Ice Cream Week:: Mascarpone Ice Cream

Mascarpone Ice Cream

I thought it was only appropriate that berry week be followed with ice cream week. Is there anything better than a tart or pie with ice cream? I think not. As you’ve seen on my Instagram, it’s been seriously hot this summer in Italy. As a result, there have been a lot of chilly desserts, like this one! More to come later this week.

xx

Savory Mascarpone Ice Cream
Serves 8

You will need:
– 2 cups whole milk
– 1 tsp. unflavored powdered gelatin
– 2 cups mascarpone
– Finely grated zest of 1 orange
– ½ teaspoon salt

*note if you wish to make this a sweet ice cream add 1/4 cup of sugar to the milk

To prepare:

In a small saucepan, whisk the milk and gelatin and let stand for 5 minutes. Warm the milk over medium heat, whisking until gelatin dissolves. Remove the pan from the heat and whisk in the mascarpone and orange zest until smooth. Pour the ice cream base into a bowl and let cool to room temperature. Pour the base into an ice cream maker and process according to the manufacturer’s instructions. Scrape the ice cream into a container and freeze.

Enjoy!

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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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Berry Week:: Strawberry Crostata

Corstata

I’ve got a fantastic week of recipes for you. It’s berry week! Berries are one of the gifts of summer, and I am always sure to take full advantage of the bounty.

Up first is my strawberry crostata. This is an Italian dessert which is the best kind because they aren’t too sweet. In fact, Italians often have cake, sweetbreads or crostata for breakfast.

Here’s the recipe; it’s a great dessert! Let me know if you give it a try.

Strawberry Crostata
Serves 8

You will need:
– 1 1/2 cups pastry flour
– 1/4 cup sugar
– 1 1/2 cups cold butter cut into slices
– 1 egg plus 1 egg yolk
– 1/2 teaspoon salt
– 1 cup strawberry jam

To prepare: 

Preheat oven to 400 degrees F

In the bowl of a standing mixer, place flour and butter combine on low speed until crumbs form.

Add sugar, salt, and eggs. When combined about 3 minutes, place in plastic wrap and into the refrigerator for 1 hour.

Cut the dough in 1/2, roll 1/2 the dough out on a floured surface into a round disk. Place disk into the bottom of a fluted 11″ tart pan.  Roll the other half and with a pinked pie cutter cut 1″ strips.

Spread the strawberry jam on top of the crust, then lay the 1 ” strips in a lattice pattern on top of the jam.

Place in the oven for 30 minutes. Until golden brown. Cool and serve at room temperature.

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Recipe:: Hotdogs with Quick Pickled Veggies

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Happy 4th of July, everyone! It’s Nicole here, reporting live stateside while Annette is in Italy welcoming guests to the Artist in Residence program with Steve McKenzie.

Today is the 4th of July which if you’re new here, happens to be one of my favorite holidays. In the past, I’ve turned to Pinterest for cookout inspiration, but why turn to strangers when I have Annette’s expertise in my back pocket?!

As you’ve seen on the blog, Annette recently worked with King of Pops for an amazing summer cookout. One of the recipes featured in the spread sounded like the perfect meal for July 4th. After all, what’s more American than hot dogs?!

What intrigues me most about this recipe is the pickled vegetables. Pickles are one of my favorite foods, and topping a freshly grilled hot dog with them sounds divine.

We’re celebrating with friends and family and will definitely be having hotdogs on today’s menu. What’s on your grilling menu for today? I’d love to hear! Happy 4th of July!

Hot dogs with quick pickled veggies
Makes 5 pint jars

For pickling brine, you will need:
– 1 1⁄2 cups vinegar
– 1⁄2 cup sugar
– 1 teaspoon salt

For veggies, you will need: 
– 2 cups thinly sliced radishes (about 2 bunches)
– 1 jalapeño cut in half lengthwise
– 2 cups thickly sliced jalapeños, about 8 to 12 peppers
– 3 cups shredded purple cabbage
– 1 teaspoon whole dry cloves
– 1 teaspoon dry juniper berries
– 2 cups red onion (about 1 large onion), sliced into rings about 1/8-inch thick
– 1 tablespoon whole peppercorns
– 1 whole star anise
– 2 cups thickly sliced sweet peppers, about 8 small peppers
– 1 teaspoon whole dry coriander

To prepare:
Pack vegetable combinations into wide-mouth pint jars, leaving 1⁄2 inch of space at the top. Stir ingredients for brine into saucepan, and cook over high heat until boiling. Pour over prepared vegetables until covered. Let cool, then seal and refrigerate for 48 hours.

Use tongs to apply liberally to grilled hot dogs—or just munch them on their own. Store in the refrigerator for up to a month.

xo Nicole

Styling by Annette Joseph

Photography by Raftermen

 

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Recipe:: Summer Lemonade

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No summer soiree is complete without summer lemonade, but why not make it even more festive by adding a King of Pops popsicle? Perhaps the recipe from last week?

This no fail lemonade is perfect for kids and adults alike. The key is to use freshly squeezed lemon juice and create your own simple syrup. No concentrate around here!

King of Pops Summer Lemonade
Serves 8

For the lemonade, you will need:
– 4 cups cold water
– 2 cups freshly squeezed lemon juice
– 2 cups simple syrup

For simple syrup, you will need:
– 2 cups water
– 2 cups sugar

To prepare:
First, make the simple syrup by warming the water and sugar in a small saucepan until boiling. Turn off the heat, and let cool until ready to use, or store in the refrigerator for up to two weeks. Combine with cold water and lemon juice, and stir. Serve in a mason jar, and garnish with a pop.

For more perfect summertime recipes perfect for the forth of july check out the summer issue of Atlanta Magazine’s Home

Image: Raftermen

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