Tag Archives: recipe

Loving Lobster

Hi everyone! It’s Nicole, Annette’s web manager and friend. Over the past few weeks, I have treated myself to lobster almost anytime I’ve seen it on a menu. Lobster Cobb salad? Yes, please. Lobster potato salad? Absolutely. I just can’t say no to these decadent crustaceans.

What better time to celebrate luxurious lobster than adding it to your Valentine’s Day menu?! I took a cooking class a few years ago and quickly learned that cooking lobster is actually incredibly simple. The key, however, is to make sure you are buying the freshest, highest-quality lobster you can get your hands on. Enter LobsterAnywhere, a Maine-based company that ships! Maine lobsters are well known for their sweet, white meat. They’re supposedly among the best lobsters around.

Below, find a recipe from the company that you can easily prepare at home.

Grilled Tail Off Lobster

You will need:

– 1 Maine lobsters
– 2 tablespoons of butter or olive oil
– Salt and pepper to taste

To prepare:

If it is frozen, thaw the lobster. You can do this by placing it in the refrigerator overnight or running cold water over it until it is thawed.

Remove the rubber band from around the lobster’s claws.

Split the lobster in half by cutting down its spine.

Brush each half with melted butter or olive oil, and season with salt and pepper.

Place the lobster halves on the grill to medium-high heat (400 degrees Fahrenheit), shell-side down, and cook for about four minutes or until the meat is slightly charred.

Serve with melted butter and lemon wedges.

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Annette’s Focaccia Recipe

Hi Everyone! It’s Nicole, Annette’s web-manager and friend. We had a rare snow day yesterday in Atlanta (trust me, we use the phrase “snow day” very loosely in these parts). I spent the day snuggled in front of the fire, needlepointing, reading, and catching up on television shows.

While it was a lazy day for me, I know many people took to their kitchens to do some baking, and I know bread is always a popular baking choice. The next time you find yourself wanting to bake bread, why not give Annette’s focaccia recipe a try?

You can find the story behind focaccia in Annette’s book, Cocktail Italiano.

Focaccia
Serves 4

You will need:
– 3 cups double zero flour (super fine flour)
– 1 package dry yeast
– 1/3 cup warm water
– 1 cup water
– ½ cup extra virgin olive oil + 1 teaspoon for the cookie sheet + 3 tablespoons for finishing before baking, 1 tablespoon to finish after baking
– 2 tablespoons coarse salt + 1 teaspoon for finishing

To prepare:

Place the yeast in a small bowl with 1/3 cups water and let proof in a large bowl. put flour and oil and salt and water, combine until it forms a sticky dough, it should be very sticky. Flour your surface and turn the dough onto floured surface. knead gently for a minute until dough forms a soft dough.

On an oiled cookie sheet with a lip, spread the dough out to fit the cookie sheet. With your index fingers poke dimples into the top of the dough.

Let rest for 30 minutes, then repeat by poking dimples into the risen dough, and let rest for 30 minutes.

Before placing in the oven, drizzle with 3 tablespoons olive oil and sprinkle with 1 teaspoon coarse salt.

Bake at 400 for 30 minutes. Remove sprinkle with 1 tablespoon olive oil cool and eat warm or at room temperature. The key is to let the oil soak in as the focaccia cools.

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Spruce Up Your Champagne for NYE

Hi Everyone! It’s Nicole, Annette’s web manager and friend. We are staying in for New Year’s Eve this year, but that doesn’t mean the holiday should be any less special…it just might mean an earlier bedtime. I wanted to share a few tips for sprucing up your bubbly. In my opinion, nothing beats a glass of bubbles, but you can always add a little something to up the ante.

Tip one: use frozen cranberries

One of my favorite holiday tricks is using frozen cranberries to keep beverages cold. 3-4 frozen cranberries in a glass of champagne are not only beautiful but useful! I usually buy a bag and freeze the entire thing. Such a simple spruce.

Tip two: switch up your glassware

Champagne glasses are tall and elegant, but I never miss an opportunity to use a coupe. My favorite coupe glasses are the ones I find while antique shopping, but these from Estelle are a close runner-up.

Tip three: sprinkle some sparkle

My sister gave me edible champagne glitter for Christmas, and it is honestly so fun. It makes your drink absolutely sparkle! Then, my sister-in-law gave me cotton candy that you put in your champagne. How fun is that?! Clearly, my family knows me well.

Tip four: splash some St. Germain

I love a splash of St. Germain liqueur in my champagne. The elderflower has floral notes which pairs well with crisp champagne. Be careful to only use a dash!

I hope you all have a wonderful start to 2022!

xo Nicole

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Holiday Party Punch

Hi Everyone! It’s Nicole, Annette’s web manager and friend, and I am back today with a little treat for you from the archives: festive holiday party punch.

Here’s the thing: I found out less than a week ago that we are hosting my husband’s family for Christmas this year. Oh, and I’m hosting my family on Christmas Eve. Unfortunately, because of various conflicts, everyone can’t be together at one shindig, so this is the best we can do. Needless to say, my stress meter is a pinch off the charts.

One thing I know I can do to make life easier is to make a batch cocktail, aka, punch. Annette has always stressed the importance of enjoying the party as the hostess, too. That’s part of the fun, right? I plan to make a holiday punch, put everything out on a table, and let guests serve themselves. I might even leave the liquor out, so the kids can get involved, and so the adults can select their libation of choice. Here’s one of Annette’s fabulous holiday party punch recipes. Enjoy!

Holiday Punch
Serves 16

You will need:

– 6 cups Pomegranate Juice
– 4 cups SKYY INFUSIONS CRANBERRY
– 4 cups FRANGELICO
– 1 cup Lime Juice
– 1 cup Orange Juice
– 1 cup Honey syrup
– 1 cup fresh cranberries
– 2 ice cube trays

Honey Syrup:

1 cup water and 1 cup honey boiled and reduced about 10 minutes

Cranberry Ice Cubes:

Fill trays with pomegranate juice and cranberries. As the juice melts, it will only make the cocktail merrier!

Punch:

Mix all ingredients together in a large serving bowl or pitcher. Ladle punch into ice-filled glass.
Garnish with clove stuffed orange slices (or simply with rosemary sprig; the punch’s red color is
gorgeous with this “evergreen” garnish). Serve with cranberry ice cubes.

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Traditional with a Twist: PANFORTE ICE CREAM AFFOGATO

Today I’m sharing a recipe from the archives: panforte ice cream affogato. Panforte is a traditional Italian dessert that is super popular this time of year. Translated quite literally to mean “strong bread,” panforte is a dense, spicy, flourless fruitcake. While there are loads of varying reports of where this dessert originated historically, it has strong ties to Siena, and specifically, Tuscany.

Loads of stores carry panforte this time of year making this recipe for panforte ice cream affogato a real treat. Give it a try!

Panforte Ice Cream Affogato
serves 8

You will need:
– 1 cup whole milk
– 1 vanilla bean, split in half lengthwise
– 1 cup of sugar
– 5 egg yolks
– 2 cups of cream
– 1 Tablespoon pure vanilla extract
– 4 ounces panforte (an Italian sweet dessert “bread” found in specialty stores or online)
– 8 ounces espresso

To prepare:

In a small saucepan, warm the milk, sugar and vanilla bean over medium low heat just until the sugar is dissolved. Remove a ¼ cup of the milk and sugar mixture and add to the egg yolks to temper, so the eggs don’t curdle. Add the egg mixture back to the milk and continue to cook, while stirring, until the mixture coats the back of a wooden spoon. Strain the mixture into the cream, scraping any bits of vanilla bean into the mixture. Add the vanilla extract. Cover the mixture with plastic wrap and chill until ready to churn. This recipe can be made a day ahead.

In a food processor, chop 4 ounces of panforte until ground, but not pulverized. (Reserve a Tablespoon for garnish)

Churn the ice cream, adding the chopped panforte and continuing to churn until evenly distributed into the ice cream. Freeze until ready to serve.

To make the affogato, scoop the ice cream into glasses. Pour strong, freshly brewed coffee or espresso over the ice cream. Garnish with a sprinkling of the chopped panforte. Serve with the Italian almond cake topped with a dusting of confectioners sugar.

Recipe: Alisa Barry

Photo Credit: John McDonald

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