Tag Archives: summer entertaining

IKEA’s Jassa Collection: A Colorful Bazaar

Ikea's latest collection, the Jassa collection, is fantastic. It's colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar. Ikea's latest collection, the Jassa collection, is fantastic. It's colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar.

As you all know, Ikea is one of my stylist’s secrets. It’s a great place to find funky, affordable, and chic items for your home and beyond. I’ve even been known to use Ikea items for photoshoots from time to time.

Ikea’s latest collection, the Jassa collection, is fantastic. It’s colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar. It just screams outdoor entertaining and summer style.

Ikea's latest collection, the Jassa collection, is fantastic. It's colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar. Ikea's latest collection, the Jassa collection, is fantastic. It's colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar. Ikea's latest collection, the Jassa collection, is fantastic. It's colorful, earthy, and bohemian. With all of its punch, it reminds me of a bazaar.

The textiles are bold, and the furniture is so fun. It’s just a little bit vintage, but full of modernity. I just love it all.

Toss the oversized pillows on the floor for additional cozy seating, grab a large basket or two to hold blankets or beach towels around the pool, or plan an dinner party around the royal blue splattered serving wear. Most of all, plan some springtime fun!

xx Annette

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Recipe:: Fried Green Tomatoes

While it's not quite green tomato season yet, tomato season will be here before we know it. Put this recipe in your spring appetizer arsenal.

As most of you may know I am the Entertaining Editor for Atlanta Magazine’s HOME. In the latest issue, I showcased a traditional Southern recipe, Fried Green Tomatoes from one of the most original party ideas to date. One of my dear friends has a party called “The Birthday Club”. My friend and fine art gallery owner, Arnika Dawkins, gathers throughout the year with her best gal pals to celebrate each of their birthdays in a unique way.

Here’s how it works: each woman chooses an activity for her birthday and the other birthday club members make it happen. The club has enjoyed traveling, spa days, and concerts. In the Spring issue we featured Arnika’s birthday party. Everyone came together for lunch at Arnika’s photography gallery. For the complete feature make sure to pick up a copy of Atlanta Magazine’s HOME on newsstands now.

Make sure to put this recipe in your spring appetizer arsenal and enjoy them with family and friends.

xx Annette

Fried Green Tomatoes with Goat Cheese and Red Pepper Coulis 
Serves 6

You will need:
– 1 cup goat cheese
– 4 green tomatoes, sliced 1⁄2-inch thick
– 2 eggs
– 1⁄2 cup milk
– 1 cup whole wheat flour
– 1⁄2 cup panko breadcrumbs
– 1⁄4 cup yellow cornmeal
– 2 teaspoons salt
– 1 cup vegetable oil
– Feta and fresh basil leaves, for garnish (optional)

To prepare:

Spread a small amount of goat cheese onto one side of each tomato slice. Arrange on a sheet pan, and chill in the refrigerator for 1 hour.

Whisk eggs and milk in a shallow bowl. In a separate bowl, combine flour, breadcrumbs, cornmeal, and salt. One by one, dip each tomato slice into the egg mixture, then the crumb mixture; shake off any excess.

Pour oil into a deep frying pan and place over medium heat until a thermometer registers 350°F. Working in batches, fry tomatoes until golden on both sides, about 3 minutes per batch. Garnish with feta and basil, if using, and serve immediately with red pepper coulis.

Red Pepper Coulis

You will need:
– 7 ounces roasted red peppers from a jar
– 3 tablespoons balsamic vinegar
– 1 clove garlic
– 1⁄4 cup olive oil
– 1 cup fresh basil leaves
– 1⁄2 teaspoon salt

To prepare:
Puree all ingredients in a blender until smooth.

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Easy Appetizer:: Eggplant Camponata

 

If you planted eggplant this year, I am sure your garden is absolutely brimming with them. If it is, I’ve got the perfect recipe for you: Eggplant Camponata. Camponata is one of my favorite, stand by appetizers. It’s creamy, spicy, salty, and of course, eggplant-y. It’s divine.

I like to serve mine with thin crackers or flatbread, along with arugula and grape tomatoes. Plate it all with a touch of grated Parmesan cheese and a drizzle of the best olive oil you have. Enjoy!

Eggplant Camponata

You will need:

– 1/4 cup olive oil
– 1 small red onion, finely chopped
– 4 cloves of garlic, crushed or coarsely chopped
– 4 cups of cubed eggplant, skin on (1″ cubes)
– 1 cup chopped tomatoes
– 1 cup chopped fresh basil
– 1/4 cup capers
– 1/2 cup balsamic vinegar
– 1/2 cup tomato sauce (from a jar is fine, unless you have homemade hanging around)
– 1 teaspoon red pepper flakes
– salt and pepper to taste
– Parmesan cheese for garnish
– Crispy crackers for flat bread.

To prepare:

In a large pan, saute chopped onions and garlic in olive oil until translucent. Add all other ingredients, except Parmesan cheese. Cover and stir frequently, so camponata does not stick. Saute on low heat until combined and soft, about 30-40 minutes.

Serve as a warm appetizer on crisp crackers and plate with arugula and tomatoes. Enjoy alongside cold white or sparkling wine with friends.

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Fig Tart

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Fig season is officially here. When you’re at your local markets, you’ll surely stumble upon this fabulous fruit. When you spot larger figs, those are exactly what you need to bake this tart. Do yourself a favor and add a carton to your cart. You won’t be disappointed.

Choose your figs by looking for ones that are slightly soft and give to a little pressure, but aren’t mushy. Store them in the fridge, but be sure not to wash them until you’re ready to use them.

Figs are incredibly delicate, so be careful when you wash them. Never scrub figs or use anything harsher than your fingers. Instead, gently rub any dirt you see away from the fig’s surface. Remove the stems by twisting gently until they come off. Pat them to dry.

I have to say, this tart is wonderful; it actually tastes like a gourmet fig newton!

Fig Tart
serves 8

Preheat your oven to 400 degrees.

For the crust:
– 1 1/2 cup all purpose flour
– 1 tablespoon sugar + 2 tablespoons sugar
– 4 tablespoons cold butter cut into 1 inch cubes + 1 tablespoon butter
– 1/4 cup olive oil ( I got mine from a local press, 2 blocks away, gotta love Italy)
– pinch salt
– 1/2 cup ice water

To prepare: 

In a Cuisnart or Kitchenaid, put in flour, sugar, salt and 4 tablespoons butter + oil. mix on medium speed until it becomes a crumby mixture.

Slowly add ice water until the dough pulls together. Place in the fridge and start on the figs.

For the fig filling:

Slice the figs into quarters, roll out the dough, and place into the tart pan, arrange fig quarters on the dough in a fan pattern.

Sprinkle 2 tablespoons sugar + 1 tablespoon cubed butter on top of the fig arrangement.

Put into a 400 degree oven for 1 hour, or until the figs and dough are nicely browned, they should be a nice shade of caramel.

Cool and serve.

Enjoy xx

 

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memorial day weekend! enjoy the outdoors

I have recently become a lifestyle contributor for Hayneedle.com, it’s been a ton of fun writing for them about entertaining outdoors. All summer I will be posting great tips for living outside and loving it. Here’s the first of many , have a great weekend be safe and enjoy the outdoors.

My family and friends spend a lot of time in my garden and on my patio, so I like those spaces to feel like an extension of my living and dining rooms. The way I achieve this is by arranging furniture in ways that encourage relaxation and/or conversation. I love a big dining table with a mix of chairs – if they’re under a grapevine-covered arbor, even better! I also have several cool Adirondack chairs surrounding a fire pit so people can kick back and linger any time of year. I especially like taking it outside to make s’mores after a very formal dinner … to shake things up a bit!

adirondackchair

firepit

gardenphotograph

Fire and Ice S’mores
  • Vanilla marshmallows from Cacao, http://cacaoatlanta.com
  • Love Bar – deep, rich dark chocolate from Cacao, http://cacaoatlanta.com
  • Healthy graham crackers – available at specialty markets like Whole Foods
  • Vanilla ice cream
  • Sea salt
  • High-quality olive oil
Vanilla Bean Ice Cream
  • 2 cups heavy cream
  • 1 cup whole milk
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 3 vanilla beans – split lengthwise
  • 2 large eggs
Directions:

Combine cream, milk, sugar, and salt in a heavy saucepan. With the tip of a knife, scrape seeds from vanilla beans into cream mixture, then drop in pods. Heat cream mixture just to a boil. Whisk eggs in a large bowl, then add hot cream mixture in a slow stream, while whisking. Pour mixture into saucepan and cook over moderately low heat, stirring constantly, until slightly thickened and registers 170°F on thermometer (do not let boil). Pour custard through a fine-mesh sieve into a clean metal bowl, then cool, stirring occasionally. Chill, covered, until cold, at least 3 hours. Freeze custard in an ice cream maker. Transfer to an airtight container and put in freezer.

To Prepare Servings:

Have guests assemble their S’mores outside by the fire. In the meantime prepare individual bowls or glasses with a scoop of vanilla ice cream drizzled with a teaspoon on Olive Oil and sprinkled with sea salt, have guests grab a bowl and dip their S’more into the ice cream. *Cooks’ notes: ·To cool custard quickly after straining, set bowl in a larger bowl of ice and cold water and stir until chilled. ·Custard can be chilled up to 24 hours.

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