Tag Archives: picture perfect parties

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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Summer Bites:: Olive Oil Poached Shrimp

As you start to develop menus for dinners and appetizers for hot summer evenings, be sure to remember this quick olive oil poached shrimp recipe. It’s inspired by Italy’s tradition of aperitivo, and it is a yummy summer delicacy. This recipe basically tastes like summer. Give it a try and let me know what you think!

Olive Oil Poached Shrimp

You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges

To prepare:

Add 3 cups olive oil into a heavy large saucepan, and add rosemary sprigs. Attach a deep-fry thermometer to the side of the saucepan and heat oil over medium heat until the thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in the center, adjusting heat to maintain a temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.

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Festive Dessert:: Churro Ice Cream

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You will be happy to see this dessert just in time for hotter weather, and of course, Cinco de Mayo. You can easily serve this churro-inspired cinnamon ice cream in paper cups which makes it perfect to scoop ahead! Just pop them in the freezer and pull them out about 10 minutes before you’re ready to serve and drizzle with caramel sauce. By the way, high-quality, store-bought sauce is just fine.

I love serving these with sweet tortilla chips on the side to blend that salty with the sweet.

All photos from my first book, Picture Perfect Parties Rizzoli, NY.

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Leg of Lamb: A Family Favorite Recipe

Leg of Lamb Sprinkled in Salt

One of our family favorites from Picture Perfect Parties is the stuffed leg of lamb, generously filled with Meyer lemons, green olives, rosemary and garlic. I liberally used my favorite salt, Magic Unicorn (it is indeed magically delicious) on the outside of the lamb. It is always spectacular.

Since Easter and Passover are likely small gatherings this year, use this recipe as a treat to yourself.

I used about 1 tablespoon (plus a little more:-) and massaged the salt into the lamb before stuffing and tying it up. Let me know if you give it a try. I hope you love it as much as we do.

Roast Stuffed Leg of Lamb with Lemon and Herbs
Serves 6-8

For the lamb, you will need:
– 1- 4 Pound boneless leg of lamb +kitchen string. Note: Some stores sell this already rolled and secured in a netting. You need to remove this if so.

To prepare the lamb before stuffing:
Liberally sprinkle then rub the outside of the lamb with Magic Unicorn salt, about 1 tablespoon, plus a little extra. Set aside and prepare the stuffing.

Lemon and Herb Stuffing

You will need:
– 3 tablespoons olive oil
– 3 tablespoons butter
– 4 cloves chopped garlic
– 1 cup panko bread crumbs
– ½ cup green olives chopped
– ½ cup raisins *optional
– 2 small lemons cut into small wedges, toss the lemon wedges in ½ teaspoon sea salt *note Meyer lemons , should be used if available
– 3 tablespoons chopped fresh rosemary
– 2 tablespoons fresh thyme
– ½ cup chicken stock
– 1 teaspoon pepper to finish stuffed lamb

To prepare stuffing:

Heat oil and butter add garlic sauté until lightly browned medium heat 3 to 4 minutes. Add remaining ingredients and sauté for 5 minutes until combined. Set aside.

Preheat the oven to 425 degrees F

Place the leg of lamb on a cutting board lined with butcher or parchment paper lie the lamb flat top side down.

Place the stuffing into the middle of the roast mounding it into the middle.

Wrap the sides of the lamb around the stuffing tuck in the ends and tie the lamb with kitchen string, sealing the stuffing.

Place the stuffed lamb on a rack in a roasting pan fattest side up.  Roast at 425 for 15 min. Reduce heat to 325 and roast 30 to 45 minutes or until desired degree of doneness., for medium rare it should read 130 degrees to 135 degree F. Once it’s reached this temperature, remove it from the oven and let rest for 15 minutes.

Carve into slices and serve.

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THE BEST Thanksgiving stuffing:: Pear Walnut Crispy Bacon Stuffing

Turkey with Pear Walnut and Crispy Bacon Stuffing

Saying a recipe is the best is a bold statement, I know. But this stuffing really is a game changer. Give it a try and let me know what you think. And if you’re looking for more Thanksgiving inspiration, tis’ the season for my book Picture Perfect Parties. If you want to pull off an amazing holiday soiree, grab a copy!

Pear Walnut Crispy Bacon Stuffing
Serves 8-10

 

You will need:
– 5 slices of bacon
– 1 yellow onion chopped
– 2 stalks of celery chopped
– 3 cloves of garlic minced
– 1 cup toasted walnut halves
– 3 pears cored and cubed
– 4 tablespoons chopped fresh sage leaves
– 4 tablespoons chopped rosemary
– 3 links of Italian sausage, out of the casing and crumbled
– 1 loaf of country bread cubed
– 3 cups of turkey stock

To Prepare:

In a large sauté pan, cook bacon until crispy, drain, and set aside. Reserving about a ¼ cup of the bacon drippings in the pan (discard the rest) sauté the onion, garlic and celery in the bacon drippings, when translucent, add the sausage and sage and rosemary walnuts, pears remove from heat. In a large bowl place the bread cubes and the turkey stock, add the mixture from the sauté pan, and crumble the bacon into the bread bowl combine thoroughly.

Grease a casserole dish pour the stuffing into the dish. Set aside until ready to bake

*Bake for 30 minutes in a 350 degree oven, serve warm

 

Photo Credit: Deborah Whitlaw Llewellyn

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