Author Archives: Pottery Barn

Dreamy Spanish Ricotta Cheesecake Recipe by Sugary & Buttery

Entertaining, Recipes | | | 2 Replies

Melina Thompson has a way with the two very decadent ingredients her blog is named after — sugar and butter. The writer and cook behind Sugary and Buttery whipped up this delicious twist on a standard cheesecake in this exclusive recipe for Inside & Out. The festive dessert looks even more beautiful when served with our Shasta Round Chargers and Barcelona Napkins. Read on for Melina’s recipe and baking tips, below!

 
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Written by Melina Thompson of Sugary & Buttery, exclusively for Inside & Out. 

This cheese cake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Flavored with cinnamon, lemon and brandy, it is probably the cheese cake with the most interesting flavor I’ve ever tasted! Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party. And the Pottery Barn Barcelona napkins just tie in wonderfully with the whole mediterranean theme, pure summer feeling!

Spanish Ricotta Cheesecake with Toasted Meringue

Ingredients

For the cheesecake:
3/4 cup sugar
1.5 pounds ricotta cheese
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 lemon
1/4 teaspoon cinnamon
1 oz brandy

For the meringue:
4 egg whites
cream of tartar
1/4 cup sugar

Instructions

Preheat oven to 375 degrees. Grease a 9-inch springform pan.

Whisk together ricotta, brandy, egg yolks, flour, the zest and cinnamon in a large bowl.

Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.

Gently fold egg whites into ricotta mixture using a rubber spatula until just combined.

Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour.

Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely.

To make the meringue, whisk egg whites with a mixer on low speed until foamy. Add a pinch of cream of tartar and raise speed to high. Gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.

Spoon meringue on top of the cheesecake and toast with a torch.

See more recipes here. 

Behind the Design: Our New Homescent Packaging

Behind the Design, Behind the Scenes | | | 2 Replies

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When presented with the challenge of redesigning our homescent packaging, our in-house design team decided to take a different route. Instead of replicating traditional home fragrance packaging — like the big plastic trays and boxes that we’re used to seeing in stores — they wanted to design something that felt much more special — and much more like Pottery Barn.

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Drawing inspiration from more elegant and streamlined perfume packaging, the team developed what you’ll now see in Pottery Barn stores: a clean, colorful package that immediately catches your eye. What’s different? First off, these new designs use less materials and space. The reduced package size fits each product perfectly and cuts down on production and material costs.

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Next, each new fragrance has its own specific color palette, chosen to associate with each scent’s distinctive feel. Pantone color swatches helped to define each scent’s visual identifier when the team was creating this new color palette.

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The boxes got a blast of style with new patterns, too. With the help of our in-house textile team, our packaging designers chose bold, graphic motifs that are iconic to the Pottery Barn brand.

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Kraft and gold foil labels fall in line with the rest of our rustic luxe style packaging.

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Lastly, these new boxes are made for easy gifting. The different patterns inside and outside of the box add contrast and color, and allow for a completely reversible box design. Since the boxes are made with friction locks instead of glue, they can be folded inside out. If you’re in need of a last minute hostess gift, simply purchase one of our homescents at a store, turn the box inside out to eliminate any branding, and you have instant, beautiful wrapping ready to go.

See our full homescent collection here. 

Homes We Love: A Pretty Patterned Patio in Marrakesh, Morocco

Decorating, Inspiration | | | Leave a comment

In honor of our second #pbcolorweek on Instagram, we’re hosting one of Lonny Magazine‘s beautiful turquoise-accented space for this week’s Homes We Love feature. This shaded patio outside Marrakesh, Morocco proves that there’s no need to shy away from contrasting patterns and prints. Tailored stripes and geometric tile create an intriguing, worldly look.

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Photo via Patrick Cline / Lonny

We love how turquoise, white and black make the entire design feel cohesive, despite the eclectic mix of patterns. Low Moroccan-style coffee tables make this a perfect spot to set drinks and appetizers, adding to the space’s casual but elegant ambiance.

See the rest of this home here. 

Pillow Fight!

Decorating, How-To | | | Leave a comment

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1. Mercer Ikat Applique Pillow Cover, Ikat Embroidered Lumbar Pillow, Washed Velvet Pillow Covers, Kantha Embroidered Pillow Cover/ 2. Camden Blue Stripe Pillow Cover, Washed Velvet Pillow Covers, Cropped Suzani Pillow Cover/ 3. Ikat Embroidered Lumbar Pillow, Diamond Tile Phulkari Pillow Cover, Alana Printed Pillow Cover/ 4. Alana Printed Pillow Cover, Washed Velvet Pillow Covers, Cropped Suzani Pillow Cover/ 5. Cropped Suzani Pillow Cover/ 6. Mini Suzani Pillow Cover/ 7. Cropped Suzani Pillow Cover, Camden Blue Stripe Pillow Cover, Washed Velvet Pillow Covers/ 8. Washed Velvet Pillow Covers, Kantha Embroidered Pillow Cover, Mercer Ikat Applique Pillow Cover

See more of our Fall collection here. 

Pottery Barn’s Weekly Roundup

Decorating, Inspiration | | | Leave a comment

Can you believe it’s July already? Summer is already at its peak, and we plan on enjoying every bit of it while it lasts. This week, we’re celebrating all of our favorite summer activities on Inside & Out — from backyard picnics to Fourth of July bashes. Get ready to make the most of your summer with our entertaining ideas, below.

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Picnic Time! A Sweet Summer Picnic for Two

Homes We Love: Hollywood Hills Garden from Lonny Magazine

4th of July Party Picks and Tips from the Pottery Barn Design Team

How to Host a Backyard Summer Wine Party: Part 1

Last Minute 4th of July Recipes from Camp Makery

Could I Have That? Takes Over Pottery Barn’s Instagram

Could I Have That? Takes Over Pottery Barn’s Instagram

Decorating, Inspiration | | | Leave a comment

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Did you miss our latest Instagram takeover? Last weekend, Samantha from Could I Have That? planned a chic brunch for friends on the Pottery Barn Instagram. Take a look at our favorite shots from the weekend, below! 

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Follow along as I host a Saturday brunch with friends tomorrow. Today errands, tomorrow brunching!

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Sweetness in a jar, a local find.

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But first, a cinnamon roll. Technically this is brunch research.

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Picking out fresh bread for brunch tomorrow. I’m thinking lavender…

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Say cheese!

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Starting the morning out right with @apolis coffee.

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Baked grapefruit with brown sugar, a favorite brunch special of mine.

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The prettier, the better: sliced oranges with pomegranate seeds and coconut shavings.

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Breaking bread in style.

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The way to my husband’s heart, baked peach French toast.

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Brunching… don’t bother us.

See the recap from Glitter Guide’s takeover of the Pottery Barn Instagram here. 

Last Minute 4th of July Recipes from Camp Makery

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It’s the Fourth of July! Hurray! We’re ready for sunshine, cool drinks and something tasty from the grill.

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But did you leave planning to the last minute? No problem. You and your family will get your fill with this adorable (and delicious) spread from Camp Makery! Red, white and blue hot dogs, pasta salad and ice cream with berries — summer foods at their finest.

Styling and recipes: Ashley Stanley, Camp Makery

Photography: Jessica Noelle Photography

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Hot Dogs with Red, White and Blue Toppings

Ingredients
For the “Red”
2 medium red bell peppers
1 onion
1 tablespoon liquid smoke
1 tablespoon soy sauce
2 tablespoons olive oil

Slice the onion into rings and the bell pepper into strips and place in a sauté pan with all of the remaining ingredients. Cover and sauté for 10 minutes or until the veggies are tender.

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For the “White”
2 onions
2 tablespoons olive oil
½ cup water
Gorgonzola cheese

Slice the onions into rings and place in a sauté pan with water and olive oil, cover and sauté for 10 minutes. After 10 minutes remove the lid and allow it the juices to evaporate.

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For the “Blue”
3 pounds of purple potatoes
4-5 sprigs fresh sage, chopped
2-3 tablespoons olive oil
1 teaspoon sea salt
4 green onion shoots, chopped
2 teaspoons garlic powder
1 teaspoon pepper
1 ½ cups of plain Greek yogurt
3 tablespoons mayo

Begin by cubing the potatoes, toss with olive oil, salt and sage and bake at 400 degrees for 10 minutes. Stir to rotate the potatoes and allow it to bake for another 7 minutes. Repeat this step another time. Remove from the oven when potatoes are tender. Set the potatoes aside or in a refrigerator to cool. While the potatoes cool, mix the sauce by combining the green onions, garlic powder, pepper, yogurt and mayo. Stir until fully mixed. After the potatoes have cooled to room temperature, pour sauce mixture over the potatoes and stir until fully combined

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Put each of these toppings on top of a fully cooked hotdog of choice and serve remaining potato salad as a side dish.

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Pasta Salad
Styling and Recipe by Leslie Marshall, Camp Makery

Ingredients
16 Ounces uncooked bow-tie pasta
8 Ounces uncooked cheese tortellini pasta
1 large diced red onion
1 pint halved cherry tomatoes
1 pint halved baby portabella mushrooms
6 ounces kalamata olives, chopped
1 English cucumber, quartered and sliced
8 ounces crumbled feta cheese
16-24 ounces Greek vinagerette

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Directions: Boil your pasta until al dente, drain and set aside. Make sure if you are boiling your tortellini in the same pot as your bow-tie pasta you read the directions on each pasta, so you don’t over-cook the tortellini. In a large bowl combine cooked pasta, onion, tomatoes, mushrooms, olives, cucumber, feta cheese and vinaigrette. Gently toss with your hands or a pasta spoon. Chill salad in refrigerator over-night. You may find that the pasta will absorb a majority of the vinaigrette, so just add more to your pasta the next day.

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Finish off your Fourth of July feast with a big bowl of vanilla ice cream (try making it yourself, if you have the time), strawberries and blueberries — yum!