I am not feeling so hot this week, I’ve come down with a pretty terrible cold and just can’t seem to bounce back! So I made it my mission last night to get on the road to recovery with a pot of homemade soup. I took a stab at a tortellini soup I saw in the most recent issue of Food Network magazine and made a few modification like adding in chopped onions and extra garlic to the recipe (and omitting the water they suggested). And it was just want the doctor ordered, a totally delicious soup can do wonders. Find the full recipe here.
Guys, it’s hump day — and no one likes hump day — let alone the first one after the holidays, so I saved this recipe from a few weeks ago that’s completely focused on butter to make you feel better. One of the nicest presents I received for Christmas this year was from my grandparents and uncle; they got me a bunch of artisanal pasta and olive oils from a local pasta shop in my hometown. Clearly my family knows me well, carbs are my first love.
When it came time to test out one of those pastas I wanted to make it a super special dinner, so in addition to working on a nice sauce and some homemade meatballs, I got a fresh loaf of Italian bread and decided to whip up a special herbed butter to go with it. I roasted a whole head of garlic for about an hour in a small dish with some olive oil, salt, and pepper. Then once the garlic was cooked and soft, I used the food processor to combine the cloves with a 3 tablespoons of butter, a tablespoon of fresh grated parmesan cheese, a teaspoon of chopped rosemary, and a teaspoon of chopped thyme, plus a little more salt and pepper. The result was a sweet roasted garlic and herb-y butter spread that went perfectly with the little Italian feast I prepared!
If you head on over to Style Me Pretty Living today you’ll see some pictures from a Crafts and Cocktails party my girlfriends and I threw to kick off the holiday season earlier this month. But before I share a few of my favorite pictures from the day, I thought I’d focus on the signature cocktail I whipped up for the event, priorities, right? I called it the Cran-Bourbon Fizz — just a little sweet and a little strong, a perfect combination if you ask me. And the cranberry and anise garnishes look so darn festive, don’t they? Full recipe below!
2 oz Bourbon
.75 oz Grenadine
Mix bourbon and grenadine over ice and stir to combine.
Top the glass with seltzer water to taste.
Garnish with cranberries and star anise.
I shared my brie and jam pinwheel bites last week from my friend Elizabeth‘s blogger holiday party, and realized I hadn’t yet shared the cocktail recipe we used for the event (brie and pastry dough are delicious, but they’re nothing without a tasty cocktail to wash them down with!). Elizabeth decorated stemless wine glasses with metallic gold dots that looked like sparkly little bubbles, so of course we had to fill them with something bubbly! We added to each glass about an ounce each of pomegranate juice and Grand Marnier signature collection liquor (it’s raspberry and peach flavored, holy yum.), and then filled the rest of the glasses with champagne — and of course, gave them a swirl with a tinsel-topped drink stirrer. I didn’t have a name picked out for this concoction just yet, and one of my fellow bloggers said, I think you should call it the Blogger Bellini! I’ll cheers to that.
I got such great feedback a few weeks back about my 3-ingredient appetizer idea that I decided to try another combination for a little blogger holiday party thrown by my friend Elizabeth this weekend. And for this little snack I chose one my all time favorite cheese, a creamy french brie… yum. I rolled out thawed puff pastry dough (store bought, from the frozen food section!) and spread a thin layer of strawberry jam across the surface, and spaced out the slices of cheese. Then I rolled the dough over the ingredients and sealed off the edges before cutting it into pinwheel slices. I baked the pinwheels — on baking sheet with a light mist of cooking spray — for about 12 minutes at 400 degrees. Let them cool a bit before removing them from the baking sheet so all of the cheese doesn’t ooze out — you don’t want any of that going to waste! I think this is going to be a new entertaining staple, it took about 5 minutes of prep time and they flew off the plate!
I got a head start this weekend on holiday baking, who says pies are just for Thanksgiving day? I’m a big of fan of individual-sized desserts (as evidenced here and here), after a heavy meal and lots of snacking, I always still want dessert, but just need a little taste to tie me over. So I made the recipe for classic pumpkin pie (I use a top secret family recipe…the one printed on the Libby’s pumpkin puree can!) and used a mini-muffin tin to bake the ingredients off in bite-sized pies. Mini-pies just weren’t cute enough though, I had to up the adorable factor and use my alphabet cookie cutters to spell out a little a seasonal message. I think I’m going to do the same thing for Thanksgiving later this week! What kind of recipes are you baking up for the holidays?
I was brainstorming some new appetizer ideas that were easy to make in advance and came up with a simple formula for a snack that has some variety, without requiring tons of grocery shopping or dirty dishes. I purchased some frozen puff pastry dough, thawed, rolled and cut it into 2″ circles. Then I experimented with a few combinations of filling: herb goat cheese and rosemary sea salt, blue cheese crumbles and a drizzle of organic honey, and my favorite combination, slices of heirloom tomatoes sprinkled with fresh parmesan cheese. All three combinations got some fresh cracked black pepper on top as well before I rolled up the sides to resemble bite-sized -tarts. After following the baking directions on the puff pasty box (375 degrees for 10-15 minutes), they came out of the oven golden brown. These lasted about 3 minutes from plate to table at a family party I brought them to, which I think means they were pretty good? I’d love to hear what combinations of fillings you might try!
One of the very last stops we made on our cross-country road trip honeymoon was a walk down Abbot Kinney Blvd in Venice Beach, and on that lovely little stroll ending our two-week adventure, we popped into LemonadeLA and tried their tasty drinks and cookies. So when I saw that the Lemonade Cookbook was being published this fall, I jumped at the chance to take a peek through it! I can tell the SoCal vibe of the recipes will be perfect come summertime, and in the meantime I tested a more seasonal recipe — their oatmeal raisin cookies — which went over quite well at a family get-together last weekend.
Cookbook gifted to me c/o Lemonade LA, all opinions are my own.
I have one more recipe to share from our apple-picking porch party that was featured on SMP Living last week — and this one combines my two favorite things, gooey baked cheese and sweet apples. The best part about this recipe? You can make it the night before and freeze it, just pop it in the oven before guests arrive! I’d be lying if I said we didn’t eat the full wheel of brie between the few us gals — it was delectable!
2 apples, sliced in thin pieces
1 tbsp butter
2 tbsp brown sugar
2 tbsp granulated sugar
1 tsp Royal Rose’s cardamom clove simple syrup
1/2 tsp cinnamon
Dash of nutmeg
Wheel of brie (6 to 8 oz)
Frozen puff pastry dough, thawed
1 egg, beaten for wash
Preheat oven to 375°F
In a small saucepan, melt butter over medium heat. Combine apple, sugars, simple syrup and spices in saucepan until apples are fully coated and sauté for 4-5 minutes while stirring. When sugars start to bubble up, remove the mixture from the heat and let cool.
On a floured surface, roll out thawed puff pastry dough and cut into a 10″ circle.
Cut the wheel cheese in half horizontally, place bottom half off cheese wheel on the rolled out pastry dough, top with 1/2 of the apple mixture. Place the second half of the cheese wheel on top, and cover the top with the remaining apple mixture.
Working in a circular fashion, begin to wrap and fold the pastry dough around the brie, leaving some room at the top for the apple compote to show.
Brush the dough lightly with one beaten egg, and then bake off in the oven for 35-40 minutes on a baking sheet, or until the crust is a golden brown. Let it rest for 5-10 minutes before cutting, and serve warm with a crusty baguette or crackers.
I’m still so excited over our apple-picking porch party that was featured on SMP Living last week. And it’s not a party without a signature cocktail — our autumn apple punch was a perfect pairing for our tasty treats. We mixed up Bulleit Rye, apple cider, and cardamom clove simple syrup with a squeeze of lemon juice and served them in mason jar mugs with an apple garnish. I’m not going to lie, we had quite a few of these that weekend, and they were so darn delicious—I had to share the full recipe with you below!
Bourbon or Rye
Royal Rose’s cardamom clove simple syrup
Fresh lemon juice
Apple for garnishing
Combine 3/4 cup of apple cider, 1/3 cup of bourbon or rye and 1 tsp of cardamom clove simple syrup over ice.
Squeeze a slice of fresh lemon juice into the mixture and divide into glasses.