Category Archives: Recipes

Holiday Dessert: Salted Bourbon Apple Pie Recipe by Two of a Kind

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What’s better than apple pie? Boozy apple pie, of course! A splash of bourbon and a sprinkle of sea salt set this tasty pie from Alison of Two of A Kind apart from the rest. Want your holiday pie to stand out on the dessert table? This recipe’s your best bet.

Get the full recipe for Alison’s Salted Bourbon Apple Pie below!

Salted Bourbon Caramel Apple Pie_slice

JOY

Salted Bourbon Caramel Apple Pie Recipe
Makes 8 servings

INGREDIENTS

Crust:
2 1/2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons salt
16 tablespoons unsalted butter, cold, cut into small pieces
6-8 tablespoons ice water

Salted bourbon caramel sauce (see notes):

1 1/4 cups granulated sugar
1/4 cup water
1 teaspoon freshly squeezed lemon juice
1 cup heavy cream
2 tablespoons bourbon
1 1/2-2 teaspoons sea salt

Filling:

4 pounds Granny Smith apples, peeled, cored and cut into 8 slices each
1/2 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon freshly squeezed lemon juice
3 tablespoons cornstarch
1/2 teaspoon sea salt

Finish:
1 egg beaten with 1 teaspoon water
1 tablespoon Demerara sugar

Salted Bourbon Caramel Apple Pie_slice_close

INSTRUCTIONS:

Prepare the crust: In a large bowl, combine the flour, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add 6 tablespoons water and mix with a fork. If it is crumbly, add more water, 1 teaspoon at a time, until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball.

Turn the dough out onto a work surface and divide in half. Shape each half into a disc, wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

Prepare the salted bourbon caramel sauce: In a medium sauce pan, combine the sugar, water and lemon juice. Bring to a boil over medium-hight heat. Stir the mixture with a wooden spoon during the first 2-3 minutes but do not stir after this point, instead swirling the pan occasionally to ensure even cooking. Cook until the mixture is amber colored, about 9 minutes total, watching very carefully as it will go from amber colored to burned in a few seconds.

Remove the pan from the heat and slowly and carefully add the heavy cream, stirring with a wooden spoon; the mixture will bubble. Then stir in the bourbon and 1 1/2 teaspoons salt until smooth; add another 1/2 teaspoon salt if you prefer a saltier sauce.

Cook the sauce over medium-high heat for 1 minute and then transfer to a glass jar with a lid. Let cool to room temperature; cover and refrigerate if not using right away

Prepare the filling: In a large Dutch oven, combine the apples, brown sugar, cinnamon, nutmeg and lemon juice. Cover and cook over medium heat, stirring occasionally, until the apples are just tender, about 20 minutes.

Uncover and let the apples cool to room temperature. Stir in the cornstarch, salt and 3/4 cup caramel sauce; reserve the remaining sauce for serving.

Assemble and bake the pie: Remove 1 disc of dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14” circle. Carefully transfer the dough to a 9” springform pan, pressing it against the bottom and sides. Use a sharp knife to trim the edge of the dough so it comes about 2 inches up the side of the pan. Transfer the crust to the freezer and let chill for at least 30 minutes.

Remove the other disc of dough and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14” circle. Using a sharp knife or pizza cutter, cut dough into diamonds. Lay cutouts in a single layer on a baking sheet and transfer to the freezer; let chill for at least 30 minutes.

Preheat oven to 400 degrees.

Pour the filling into the chilled pie shell. Arrange the cutouts over the filling, working in a spiral from the outside in to the center, overlapping them slightly. Brush the top crust with egg wash and sprinkle with the Demerara sugar.

Place the springform pan on a baking sheet. Transfer to the oven and bake until the crust is golden brown and the apples are very tender, about 1 hour. Check the pie after 30 minutes; if the top crust gets too brown before it is done baking, cover loosely with foil.

Remove pie from oven and let cool for 15 minutes. Then remove ring and transfer pie to a wire rack to cool for at least 2 hours before serving. When ready to serve, reheat reserved caramel sauce and drizzle over pie.

Notes: The salted bourbon caramel sauce can be refrigerated for up to 2 weeks. To reheat, microwave for about 30-60 seconds and stir well.

The Cutest Christmas Cookie Party EVER from Camp Makery

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When else can you indulge, if not during the holidays? A Christmas Cookie Party is one of our favorite ways to treat our sweet tooth before New Year’s Resolutions kick in.

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This Hot Chocolate and Christmas Cookie Party from Camp Makery might be one of the cutest ones we’ve ever seen! We love how this talented team made use of our favorite red and white dinnerware to match the adorable printed goods from Liddabits. Plus, how can you resist such a darling model? 

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Credits:
Photographer: Whitney Huynh, Tulle and Grace
Cookies: Eileen Carter Creations
Paper Epherma: Liz Jahn, Liddabits Design Shop
Styling: Ashley Pepitone, Camp Makery
Decor: Pottery Barn (Cardinal Cookie Jar, Emma Dinnerware, Snowy Tree Cloche Placecard Holder, Cambria Mini Cakestand, Polka Dot Printed Mug, Plaid Printed Mug, Cambria Stone Cakestand)

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Homemade marshmallows? We didn’t even think it was possible — but it’s easier than it sounds, and tastes way better than your average bag from the grocery store.

Homemade Marshmallow Recipe:
3 packets unflavored gelatin
1 1/2 cups granulated sugar
1 cup light corn syrup
1/4 cup confectioners’ sugar
Optional: 1 tbsp. flavored extract of your choice (Peppermint, almond, vanilla and maple are all really nice!)
Note: You will need a candy thermometer

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Combine the sugar, corn syrup and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees on the candy thermometer (this is the “soft-ball” stage for candy making). Remove from the heat.

With the mixer on its lowest speed setting, slowly pour hot the syrup into the dissolved gelatin. Move the setting on high speed and whip until the mixture is very thick, about 15 minutes. If using an extract, add in the last minute of mixing.

Spray with cooking spray and then dust an 8 by 12-inch glass or ceramic baking dish with confectioners’ sugar. Pour the mixture into the pan. Spread and smooth the top using a rubber spatula coated with cooking spray. Dust with more confectioners’ sugar. Allow to stand at least 4 hours or overnight.

Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners’ sugar to prevent sticking. Store in airtight container.

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Tell us: Are you hosting a cookie party this year? Have you already attended a cookie party? What cookie won?

#PBwithaTwist: Nicole Gibbons’ Cranberry Twist on a Classic Manhattan Recipe

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Nothing completes a holiday party like a signature cocktail — we might just adopt this classic Manhattan cocktail with a cranberry twist from Nicole Gibbons as our own this season.

Using our Harrison Bar Tools, Cut Glass Martini, and Harrison Shaker, Gibbons whipped up this tasty looking drink — a perfectly festive combination of a Cosmopolitan and a Manhattan recipe. Read on for the full recipe!

Cranhattan-Cocktail-Recipe-4

 

Ingredients

2½ ounces bourbon whiskey
1 ounce sweet vermouth
1 ounce fresh cranberry puree (or cranberry juice if you prefer)
2-3 dashes aromatic bitters
2-3 ice cubes

Instructions

Fill a cocktail shaker or glass with ice. Add the bourbon, vermouth, cranberry puree and bitters and stir to chill. Strain into a chilled martini glass.

To make fresh cranberry puree, heat 1 cup cranberries, ⅔ cup sugar, ¾ cup water and a few pinches of fresh orange zest in a sauce pan. Bring to a boil then simmer at medium heat for about 10 minutes. Remove from heat and cool to room temperature, then puree mixture in a high-speed blender or food processor.

PS: Don’t forget to share your favorite holiday cocktail recipes with us on Instagram and Twitter this season — use the hashtag #PBwithaTwist!

Bestovers 101: Make the Most of Your Thanksgiving Leftovers

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Written for Inside & Out by Alison Strickland of Two of a Kind 

Thanksgiving Bestovers copy
It’s the day after Thanksgiving. The last thing you want to do is spend time in the kitchen. But you still need to eat – and feed hungry guests if they’re staying with you. With a few extra ingredients and a little prep work, you can transform your Thanksgiving leftovers into a fresh and filling meal.

Here’s what you’ll need to make turkey Cobb salad for a small crowd (4-6 people) with a side of cranberry sauce and brie crostini:

Leftover turkey
Leftover roasted vegetables – like Brussels sprouts and butternut squash
Leftover cranberry sauce
Eggs, apple smoked bacon, avocado, lettuce
French baguette
Double cream brie

Turkey Cobb Salad_close copy

Keep things casual and serve the salad family style. You can dress and toss it all at once or leave it undressed and let guests help themselves (my preference as it accommodates vegetarians, who can pick around the bacon and turkey, and prevents soggy greens). You can even let everyone assemble their own crostini.

Turkey Cobb Salad
Makes 4-6 servings

INGREDIENTS
Dressing:
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
3/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sugar
2 garlic cloves, minced
sea salt and freshly ground black pepper, to taste

Salad:
6 strips apple smoked bacon
3 eggs
10 cups spring mix
1 turkey breast, cut into 1/2” cubes
2-3 cups roasted Brussels sprouts
2-3 cups roasted butternut squash
1 large avocado, cut in half lengthwise and then crosswise into 1/4”-thick pieces
1 cup candied pecans, roughly chopped (optional)

Turkey Cobb Salad copy

INSTRUCTIONS
Make the dressing: Combine the dressing ingredients (canola oil through garlic) in a small jar with a lid and shake vigorously until emulsified. Season with salt and pepper to taste. Set aside or refrigerate for up to 1 week.

Make the salad: Preheat oven to 400 degrees. Line a baking sheet with foil and lay bacon in a single layer on the baking sheet. Bake for 12 minutes, remove from oven and pour off bacon grease. Bake for an additional 3-8 minutes until crisp. Remove bacon from oven and transfer strips to a paper-lined platter to drain and finish crisping. Cut strips into 1” Set aside.

Place eggs in a small sauce pan and fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover and let stand for 12 minutes. Transfer eggs to a small bowl and cover with cold water; let cool and peel. Slice eggs in half lengthwise and then crosswise into 1/4”-thick pieces. Set aside.

Spread lettuce in a large serving platter. Arrange bacon, eggs, Brussels sprouts, turkey, butternut squash, avocado and candied pecans in separate rows.

To serve, drizzle with dressing, season with salt and pepper, and toss to combine. Or let guests serve themselves and dress the salad to their liking.

Turkey Cobb Salad_plated_close

Cranberry Sauce and Brie Crostini
Makes 4-6 servings

INGREDIENTS
1 French baguette (homemade or store-bought), sliced diagonally into 1/2”-thick pieces
Cooking spray
Double cream brie

Cranberry Sauce and Brie Crostini_Close copy

INSTRUCTIONS
Preheat oven to 350 degrees.

Lightly coat both sides of baguette slices with cooking spray and arrange on a baking sheet. Bake for 10 minutes, flip baguette slices and cook for an additional 10-15 minutes or until golden brown and crispy. Let cool on the baking sheet.

Top baguette slices with brie and cranberry sauce, and serve.

Dessert First! Thanksgiving Pumpkin Brulée Tart with Gingerbread Crust Recipe

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Not that there’s anything wrong with plain ol’ pumpkin pie (We all love the canned stuff — don’t lie!) — but this Thanksgiving, Melina from Sugary & Buttery has inspired us to step up our dessert game a little.

Melina’s ridiculously indulgent tart (seen here on our Gabriella Dinnerware and Ikat Napkins) will see your pumpkin pie and raise it by an extra-creamy filling, a crunchy bruléed topping and a spicy gingerbread crust. Yum! Read on to get the full recipe below.

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Thanksgiving Dessert Recipe: Pumpkin Brulée Tart with Gingerbread Crust 

Ingredients
For the crust:
1 cup all-purpose flour
1 stick unsalted butter, room temperature
1/4 cup powdered sugar
½ teaspoon cinnamon
½ teaspoon ginger
pinch of cloves
pinch of all spice
pinch of nutmeg
pinch of salt

For the filling:
1 can pumpkin puree
1 large egg
2 egg yolks
3/4 cup half-and-half
1/3 cup sugar, plus more for caramelizing top
1/2 teaspoons ground cinnamon

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Preparation
In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until smooth (about 2 minutes).

• Gently knead in the flour with your hands until just incorporated.

• Roll each out the dough on a lightly floured work surface, then place into a greased 10 inch tart pan.

• Preheat oven to 375°. Bake the crust until dough is starting to brown, 25 to 30 minutes.

• Meanwhile, blend filling ingredients (except sugar for caramelizing) in a large bowl. Pour custard mixture into pre-baked tart shell.

• Reduce heat to 325°. Bake tart until custard is set and is slightly puffed at edges, about 30 minutes.

• Cool 1 hour, then chill at least 2 hours and up to 2 days, covering with plastic wrap once cold.

• Remove tart from pan and set on a serving platter. Sprinkle top generously with sugar. Pass flame of a blowtorch over top until sugar melts and turns golden brown. Let sugar cool until hard, then cut into pieces.

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Whip Up 5 Classic Thanksgiving Recipes in 5 Hours or Less

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Written for Inside & Out by Alison Strickland of Two of a Kind

Easy Thanksgiving Recipes copy

I did it. I cooked my first turkey and prepared a Thanksgiving spread on my own with one oven in five hours — and you can, too. The trick? Keep the menu simple and plan ahead.

Heres what we had:

Herb-Roasted Turkey with Wild Mushroom Gravy: I chose this recipe primarily because I love mushrooms and didn’t want to bother with brining a bird. I followed the instructions to the letter and the meat was moist and flavorful, but recommend rubbing half of the herb butter under the skin versus placing it all in the cavity as outlined in Step 2.

Roasted Brussels Sprouts with Honey-Balsamic Glaze: (recipe can be doubled)

Roasted Butternut Squash with Onions and Rosemary (recipe follows and can be doubled)

Mulled-Wine Cranberry Sauce (recipe follows)

Ciabatta Bread Rolls: If you enjoy baking bread, give this recipe a go. Divide the dough into 12 pieces for dinner-size rolls.

Candied Pecans: These are delicious as a snack or in a green salad.

(Served on Pottery Barn’s Napoli Dinnerware, Napoli Platter, Vintage Wood Serving Set, Thatcher Ticking Stripe Napkins)

Ciabatta Rolls

You might be asking, “Where’s the stuffing and homemade pie?” They’re definitely among my classic Thanksgiving recipe favorites but, if made from scratch, require a lot of ingredients and hands-on time. I settled on these easy, classic Thanksgiving recipes because they’re tasty and can be served hot or at room temperature, and can be reinvented as fresh “bestovers” the following day. (Stay tuned to see how I transformed this meal in an upcoming post.)

Easy Thanksgiving Recipes_plated_top copy

If you’re in charge of single-handedly feeding a small crowd (4-6 people) on Thanksgiving, follow my countdown for a stress-free and satisfying holiday. From start to finish, you can have food on the table in about five hours.

Several days before (That’s today!):
Buy ingredients
Defrost turkey, if frozen
Make the candied pecans

One day before:
Buy or make the ciabatta bread rolls
Pull out all your serving platters and dishes

Day of:
Five hours before you plan to eat, prepare and roast the turkey – It takes about 30 minutes to prep and 3 hours to cook, and you should let it rest for at least an hour before you carve it.
While the turkey is cooking, prepare the cranberry sauce. Once the cranberry sauce is cooked, put it in the fridge to cool.
Next, sauté the mushrooms for the gravy; set aside until the turkey is done cooking.
Then prepare the Brussels sprouts and butternut squash for roasting.
As soon as the turkey is done cooking, roast the Brussels sprouts.
Once the Brussels sprouts are cooked, roast the butternut squash.
While the squash is cooking, transfer the turkey to a large platter and garnish with red, green and black grapes and fresh sage.
Finish making the mushroom gravy.

That’s it — you’re done! Now transfer everything to serving platters, invite guests to grab a plate and dig in.

Butternut Squash and Brussels Sprouts copy

RECIPES:

Roasted Butternut Squash with Onions and Rosemary
Makes 6 servings 

Ingredients:
1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1/2 medium onion, cut into 1-inch pieces
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
3/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 400 degrees.

Place butternut squash and onions on a baking sheet. Drizzle with olive oil. Season with fresh rosemary, salt and pepper and toss to coat. Spread squash and onions in a single layer.

Bake for 15 minutes, remove from the oven and stir gently. Bake for an additional 15 minutes or until the squash is fork tender.

Mulled-Wine Cranberry Sauce copy

Mulled-Wine Cranberry Sauce
Makes about 3 cups

Ingredients:
2 large navel oranges
1 12 oz. bag fresh cranberries
1 1/2 cups dry white wine (like Chardonnay)
1/2 cup brown sugar
1/4 cup finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves

Instructions:
Finely grate zest from 1 orange and set aside. Remove rind from both oranges. Supreme oranges into a small bowl and squeeze the juice from the membranes into another small bowl. Cut orange segments in half crosswise.

In a medium sauce pan, combine cranberries, wine, brown sugar, cinnamon, nutmeg, cloves, orange zest and reserved orange juice. Cook over medium-high heat and stir until sugar dissolves.

Bring to a boil and then reduce heat to medium-low. Simmer, stirring occasionally, until cranberries burst and juices thicken slightly, about 20 minutes.

Remove from heat; stir in the orange segments. Transfer the cranberry sauce to a bowl and cool to room temperature. Cover and chill.

Thanksgiving Chutney and Stuffing Recipes You Can’t Help But Gobble Up

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Thanksgiving is only two weeks away — can you believe it? We’ve been busy pinning our favorite recipes and decorating tips to prepare for one of our all time favorite holidays. Thank goodness for these amazing Thanksgiving chutney and stuffing recipes from Nicole Chapman of Simply Catering — they’re classic, delicious sides that can compliment any Thanksgiving table! 

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PS: Don’t forget to check out Camp Makery’s top Thanksgiving tabletop styling tips, here.

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Cranberry Apple Chutney

2 Cups Fresh Cranberries
2 Cups Sugar
3 Tablespoons Water or More as Needed
1 Large Granny Smith Apple – peeled, cored and chopped
1 Celery Stalk, finely chopped
1 Tablespoon Grated Orange Zest
1 Tablespoon of Local Honey
½ Cup Fresh Orange Juice
1 Cup Golden Raisins
1/4 Teaspoon Ground Cloves
1 Pinch Salt, or to taste

1. Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes.

2. Stir in the apple, celery, orange zest, orange juice, raisins, honey, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes.

3. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Best served warm.

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Oyster Stuffing

1 ½ Loaves of Bread (your choice! we recommend whole wheat)
6 oz Oysters, rinsed and chopped
12 oz Chicken Broth
½ White Onion, peeled and diced
6-8 Celery Stalks, washed and diced
2 Tablespoons of Butter
12 Leaves of Sage, fresh and chopped
2 Eggs
1/8 Teaspoon of Salt and Pepper

1. Lay out the bread to dry on sheet pans the day before preparing dressing.

2. The next day, preheat oven to 350 degrees.

3. Next, bring chicken broth to a boil, add chopped celery, onion, and butter to broth. Reduce heat to low.

4. Break up the dried bread into bite size pieces. After the celery and onion in the broth are tender, pour over dried bread pieces in a bowl.

5. Add chopped oysters, sage, eggs, salt and pepper to the bread mix. Mix all together until completely moist. Pour into non-stick casserole dish and cover with foil. Bake for approximately 45 minutes. When dressing is cooked through, remove foil, and broil for 5 minutes to let the top brown up nicely.

Enjoy!

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