Pumpkin Week:: Pumpkin Soup

The first week of October calls for a week totally dedicated to all things pumpkin. While pumpkin spice everything might have a bit of a poor reputation, pumpkin itself will always be a classic fall ingredient. Up first is my pumpkin soup with fried sage. Don’t skip the fried sage! It’s one of the best parts of this dish. Oh, and be sure to bookmark this recipe; it makes a fantastic Thanksgiving starter!

It’s an easy recipe, and perfect as a Thanksgiving starter. Plus you can make it a couple of days in advance which lightens the workload on the day. Enjoy and let me know how it goes.

Pumpkin Soup with Fried Sage Leaves
Serves 4-6

You will need:
– 4-5 cups pumpkin cut into wedges, skin on (I use a small, 2-3 lb. Cinderella pumpkin or baking pumpkin)
– 3 carrots sliced
– 1 cup celery
– 1 cup chopped onion (*Note all the vegetables can be rough chunks as you will be blending them)
– 1 smashed garlic clove
– 3 tablespoons olive oil + 2 tablespoons for the pumpkin
– 1 teaspoon salt + 1 teaspoon salt for the pumpkin
– 2 sage leaves
– 3 cups water, or Vegetable stock
– 1/4 cup heavy cream
– 1/2 teaspoon nutmeg
– 1 lemon

To prepare:

Preheat oven to 375 degrees F

Cut the pumpkin into wedges, roughly 3-4 inch pieces. Place on a baking sheet, drizzle with oil and sprinkle with salt. Place in the oven for 30 minutes, until pumpkin is soft with pierced. While the pumpkin is roasting, Place olive oil and carrots, celery, onion and garlic, sage, and salt into a Dutch oven. Over medium heat saute the vegetables until soft, add the water or stock. simmer about 20 minutes. Once the pumpkin is roasted, scrap the soft pumpkin flesh from the skin. Place the roasted pumpkin into the pot and remove from heat. Using an immersion blender, roughly blend the vegetables, add the nutmeg and the cream and juice of 1 lemon, blend until smooth. Place over heat for another 10 minutes on low heat. This can be made 2 days in advance and stored in the refrigerator.

Fried Sage Leaves

You will need:

– 1 cup fresh sage leaves, washed and dried
– 1 cup of olive oil

Preparation:

In a heavy bottom pot, bring the oil to 325 degrees F, drop the dry leaves into the pot, fry for 2 minutes, place on a paper towel. These should be made as you warm the soup. Place the soup into bowls and garnish warm soup with 3-4 leaves.

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aPOPitivo:: Cantaloupe Campari Pops

IMG_4170Boozy popsicles are such a fun twist on typical summer desserts, especially since they’re a dessert and a cocktail in one!

Typically, I make this recipe as a gelato, but a few years ago, I tested turning it into a refreshing summer popsicle aperitivo, and it worked! While I haven’t revived the recipe this summer, I think it’s about time to do so.

When you serve them, pour a thumbs height of Campari in a pretty glass and place the pop into the glass. The melty pop mingles with the Campari to create a delicious and very Italian Apero. Divine!

Cantaloupe Campari Pops
Makes 10 pops
Ingredients:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

Preparation:

Make a simple syrup combining the sugar and the water using a small sauce pan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand blender, or blender. Add the campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher; it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month, although ours are gone in a week.

Cin cin!

Annette

Recipe adapted from: People’s Pops

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Negroni Fizz:: Summer’s Staple Sip

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Ciao from Italy!  As you all know, it’s Memorial Day which is the unofficial start to summer, so I’m sure many of you are enjoying cookouts.

If that’s you, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s delicious too.

If you are having a few friends over, mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.

To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.

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Negroni Fizz
Serves 1

You will need:

– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose

Instructions:

Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice-filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.

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Photographs by Kathryn McCrary

This recipe first appeared on Camille Styles.

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Miss American Pie:: Blueberry Pie, that is

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Happy [almost] Memorial Day weekend, everyone! I hope you’re planning on relaxing with friends and family and enjoying it the best you can. Maybe you’re even headed to a cookout or hosting one yourself? If you are and need to prepare a dish, I recommend this delicious blueberry pie and lavender ice cream from my cookbook Picture Perfect Parties Rizzoli NY.

This is the most delicious blueberry pie recipe, and the lavender ice cream is a beautiful combination. 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.

Have a great holiday!  xx

Blueberry Pie with Lavender Ice cream
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 with lavender ice cream.

 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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Simple Cake for Any Occasion

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Did you hear? It’s my book’s first birthday this week. That’s right; Italy is My Boyfriend came out one year ago, and what a year it’s been! I’ve been celebrating on Instagram with various giveaways (make sure you check them out!).

I thought today would be a fun day to post a simple cake recipe: olive oil cake. Olive oil cake is something Italians serve their children since it’s a mild, sweet, soft cake. Children and adults alike will love this cake. I tested a few versions, but this one was the winner!

Olive Oil Cake
Serves 12

You will need:
– 
2 large eggs, room temperature
– 1  cup sugar
– 1 cup whole milk
– 1 cup extra-virgin olive oil
– 1 teaspoon vanilla
– 1 tablespoon lemon zest
– 2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon baking powder
– 1 teaspoon fine salt
*1/2 teaspoon flour and 1 teaspoon butter, to butter then flour the pan
*1 teaspoon powdered sugar for dusting

To Prepare: 

Preheat oven to 350 degrees F. Butter and flour a 10” spring-form ring pan.

Lightly beat eggs with a paddle attachment in standing mixer on high for 1 minute until frothy. Add sugar beat until fluffy, and add milk, add olive oil, lemon zest and vanilla. Mix for 1 minute until well blended. Mix in the flour, baking soda and baking powder and salt until well blended and smooth.

Pour the mixture into the prepared cake pan. Bake for 45 minutes – 1 hour. Place on a rack to cool upside down. Remove spring pan. About 5 minutes into cooling the cake will drop, let cool. Invert on to a cake plate and dust with powdered sugar.

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