Hi All! It’s Nicole, Annette’s web manager and friend. I am back today to talk about one of my favorite holidays: July 4th. The fourth of July is always such a happy, carefree holiday which is one of the many reasons I enjoy it so much. To me, there’s nothing like a holiday that actually feels relaxing: no pressure and no presents; it’s just plain fun.
We have spent many many many years at the beach with family, but this year, I am delighted to say we will be home with a small group enjoying the day. We live in the heart of Buckhead, and Atlanta’s Peachtree Road Race, the biggest 10k in the world, parades right through our neighborhood. We’ll start the day bright and early cheering on all of the runners, joggers, and walkers, hair of the dog cocktail in hand! Then the day will continue with a cookout, and of course, fireworks.
To put together an inspirational menu, I turned to Annette’s archives, and I have a recipe round-up of some of her best 4th of July foods and beverages. You can find each of them below. I hope you have a wonderful 4th of July!
Hi everyone! It’s Nicole, Annette’s web-manager and friend. If you haven’t already heard, I am thrilled to report that peaches have finally arrived. In fact, the scent was so strong at my local grocery store yesterday that it stopped me in my tracks. Ahhhh, the sweet fragrance of peach season!
Have you ever made Annette’s Georgia peach cobbler recipe? It’s quick and easy. Don’t forget to top it with a scoop of vanilla ice cream! Let me know if you give it a try.
Georgia Peach Cobbler Serves 6-8
You will need:
– 8 ripened peaches cut into wedges
– 1/4 cup sugar
– 2 cups flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup butter cut into small cubes
– 1 cup sugar
– 1/4 cup cold water
Preheat the over to 375 degrees F.
Wash and cut the peaches into wedges and toss with 1/4 cup sugar, set aside.
In a large bowl combine flour, baking powder, salt, butter, and sugar. With your hands, knead the ingredients until the dough becomes sandy then add water and combine until the dough pulls together. The dough should be soft.
In a ceramic baking dish place the peaches (I like an oval 9″: 9″ x 6 1/2″ x 1 3/4″ high; 1-qt. cap.), and then cover the top with the dough. The dough should be rustic and look cobbled. Place dish into the oven for 50 minutes to 1 hour, until peaches are bubbling, and the cobbler is golden brown.
Enjoy warm with ice cream, whipped cream, or at room temperature.
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
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
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.
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
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.
Crepes are an excellent choice for Valentine’s Day treats because they can be made ahead of time. Fill them with chocolate mousse, and they’re even better. This recipe is from the archives, and I know you’ll love seeing it with fresh eyes. Make a batch on Friday and enjoy them all weekend long! Happy Valentine’s Day!
Yield: 12 to 15 crepes, 4-6 servings
You will need:
– 1 ½ cups whole milk
– 2 large eggs
– 3 tablespoons unsalted butter, melted
– 1 cup all purpose flour
– ½ teaspoon kosher salt
additional unsalted butter, for coating the pan
To Make ahead
Refrigerate the batter for at least 2 hours or overnight.
Remove the crepe batter from the fridge about 30 minutes before you plan to cook the crepes.
Heat a small non-stick pan over medium heat. Add about a teaspoon of butter to the pan and swirl the melting butter around the pan into a thin, even coat. Pour two tablespoons of crepe batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds or until the edges begin to dry and flip. Cook for another 10 seconds and remove to a warm oven if serving immediately or to a plate to cool completely for storing. Continue cooking the batter as above – coating the pan with butter every after every 2 or 3 crepes.
*Note: Cooled crepes can be stacked, and stored in zip-top bag in the fridge for up to 3 days or in the freezer for 2 weeks. Thaw frozen crepes at room temperature at least an hour before reheating. Reheat stored crepes in warm oven or a microwave just before serving.
**Note: Lore holds that the first crepe is always a flop. Think of it as a test of your pans heat and adjust the heat accordingly.
Fill a small saucepan half full with water and bring to a simmer over medium high heat. Meanwhile find a small heat-proof bowl that will fit inside the saucepan without touching the water. Melt the chocolate in the small bowl over the simmering water, stirring frequently with a spatula. Once melted add the espresso powder and stir until dissolved. Remove the chocolate from the heat to cool while the cream is whipped.
In a large bowl, whip the heavy cream with a hand mixer on medium speed until slightly thickened, approximately 1 minute. Add the warm chocolate to the lightly whipped cream and continue whipping on medium speed until the cream achieves soft peak – approximately 1 minute longer.
Cover the mousse with plastic wrap and chill for at least 2 hours before serving.
Here’s the perfect pink drink recipe for Valentine’s Day. It’s such a gorgeous color! The balance of grapefruit to pomegranate juice makes for a lovely pairing. Enjoy this week celebrating Valentine’s Day. May today and the rest of the week be filled with love and pink drinks! xx
The Pink Drink serves 8 (make a pitcher and enjoy it throughout the week!)
You will need: – Ice
– 6 cups ruby red grapefruit juice
– 1 cup pomegranate juice
– 1 cup ice-cold vodka
– Fresh mint sprigs
Fill large pitcher halfway with ice. Add grapefruit juice, pomegranate juice, vodka, and some fresh mint leaves. Stir to mix. Serve in chilled glasses. Garnish with mint sprig. Makes 8 servings.
Note: For a nonalcoholic version, omit grapefruit juice and vodka. Replace with 7 cups raspberry lemonade. Combine as directed.