Thursday, February 20, 2014

Scenes From Art Basel 2013 Part One

 {the hubbs doing his thang}
This is kind of a Throwback Thursday post.  Chris and I attended Art Basel this past December.  There was tons of amazing art to be seen.  We took quite a few photos so this is post one of two...
{Distort blessing the Element Tree wall in Wynwood}

{Lunch at one of our favorites, Jimmy'z Kitchen}


{Miss Van and her gorgeous work}

Tuesday, February 11, 2014

Goat Cheese and Black Pepper Crackers

Well hello there!  I am happy to be back from a three month hiatus.  What better way to make a comeback than with a yummy appetizer recipe?
Making crackers may sound like a daunting task, but in all actuality it is pretty simple.  This was my second time making crackers from scratch.  You can check out my Gorgonzola and Walnut Cracker recipe here.
This cracker is absolutely perfect just by itself.  It kind of reminded me of a crispier version of Brazilian Cheese bread.  A crisp, chilled glass of white wine would be the perfect accompaniment to these delicious bites of cheesy goodness.

Recipe: Goat Cheese & Black Pepper Crackers
recipe adapted from Ina Garten
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • ¹⁄8 teaspoon baking powder
  • 14 tablespoons (13/4 sticks) cold unsalted butter, 1/2-inch-diced
  • 4 ounces goat cheese
  • 1 ounce shredded mozzarella cheese
  • 1/4 teaspoon coarsely cracked black pepper
  • 3 tablespoons ice water
  • 1 egg beaten with 1 tablespoon milk, for egg wash
  • Fleur de sel or sea salt
Place the flour, kosher salt, and baking powder in a food processor fitted with the steel blade and pulse to mix.  I don't have a food processer so I used a good old fashioned pastry cutter.   Add the butter and pulse until the mixture resembles coarse meal. Add the goat cheese, mozzarella, black pepper and pulse again. With the food processor running, add the ice water all at once. Continue pulsing until the mixture begins to form a ball. Dump the dough onto a floured board and roll it into a 14-inch log. Wrap in plastic, and refrigerate for at least 1 hour.
When ready to bake, preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Cut the dough in 3/8-inch-thick slices. Place the crackers on the prepared sheet pan, brush with the egg wash, and sprinkle with the fleur de sel. Bake for 12 to 15 minutes, until golden brown. Serve slightly warm or at room temperature.
Serving Size
Makes 32 to 34 crackers 

Thursday, November 14, 2013

Applewood Orchards and Winery

A few weeks back Chris and I took a mini day trip to Applewood Orchards in upstate New York.  It was a perfect autumn day, the leaves on the trees were straight out of a painting and the weather was absolutely divine.  We went to Applewood with the intention of checking out their winery as a little pre-anniversary celebration.  We decided to try the tasting that was only $6 for 6 different wines, luckily our sommelier was feeling generous and gave us about 9 tastings.  The wine selection was delicious so needless to say we left home with a bottle of their Apple Blossom Blush variety.  I can't forget to mention the ridiculous apple cider donuts they sell.  Hands down best I've ever had.  It kind of feels like that was the last taste of fall we had since Old Man Winter has decided to take over.  I'll miss you, fall!

Wednesday, October 30, 2013

Pumpkin Pie Pops

Seriously, how cute are pie pops?  You may have seen my previous summertime variation here.   Pumpkin pie is one of my favorite fall desserts; sans nutmeg and pumpkin pie spice, I’m strictly a cinnamon girl.  I decided to try the bite sized version on a stick.  I used some Halloween themed Linzer tart cutters for a festive touch.  These were perfect served slightly warm with a nice tall glass of milk.   

Pumpkin Pie Pops

1 pkg refrigerated pie crusts
1/2 cup pumpkin puree
8 Tbsp coconut sugar (you can use regular white sugar)
3 tsp butter, melted
2 tsp beaten egg (crack an egg, beat it, and use 2 tsp–reserve the rest for brushing the pastry)
1/4 tsp vanilla
3/4 tsp cinnamon
Popsicle sticks

1. Preheat oven to 325 degrees F. Line 2 cookie sheets with silicone liners or parchment paper. Set aside.
2. In a large bowl, mix together the pumpkin, sugar, butter, 2 tsp egg, vanilla and cinnamon until blended.
3. Gently roll out  pie crust. Cut pumpkins using a cookie cutter.
4. Lay down crust shapes on the prepared baking pan. Top with a teaspoon of mixture in the center, then gently press a popsicle stick into the mixture. Top the mixture with second layer of dough. Carefully press the edges of the pies to seal. Crimp using the edge of a popsicle stick.
6. Brush the pops with the remaining egg.

7. Bake for approx. 16-19 minutes or until golden. Allow to cool several minutes before serving.

Tuesday, October 29, 2013

Carving/Sculpting Pumpkins

  Last Friday Chris and I carved some pumpkins.  I use the term “carved” very loosely as my pumpkin took all 5 minutes from start to finish and Chris’ took 5 hours to complete.  That husband of mine is quite talented.  He can master anything he puts his mind to.  It was his first time sculpting a pumpkin and the results were pretty unbelievable.  He enjoyed himself so much that I bought him another pumpkin the following day (that's him up there).  Let's see what he can create for Thanksgiving... 

Monday, October 28, 2013

My Best Friend's Wedding

Here are a few photos from my bestie Paula’s wedding day in Brooklyn last Saturday (10/19).  She was an absolute vision!  The wedding was beautiful and the reception at the Dumbo Loft was one classy affair.  We won’t talk about the dance routines that may have been fueled by one too many margaritas consumed that night.
I am beyond grateful for Paula. She is my dearest friend and has been since freshman year of high school. She has always been there for me and I certainly hope to be that kind of friend in return.
 I’m soooo happy for you and John.  Love you, boo! XO