Category Archives: Recipes

Lonny Magazine’s Summer Brunch Recipes

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Did you catch Lonny’s colorful summer brunch party yesterday? The average mimosa and bagel bar was taken to a whole new level with the magazine editorial team’s stylish party tips and twists.

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Ready to take their ideas and turn out your own stylish fête? We’ve got everything you’ll need to host your own colorful brunch in Lonny’s Shop at PotteryBarn.com — plus, an easy group brunch recipe and one bubbly cocktail 

Photos by Davide Luciano, food styling by Claudia Ficca 

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Claudia’s Baked Eggs
1 tablespoon olive oil (plus more for bread)
2 spicy Italian sausages, sliced
2 cloves garlic, minced
1 white onion, diced
1 can diced tomatoes
6 eggs
½ cup ricotta cheese
Basil leaves
Salt and pepper to taste
Crusty bread, toasted in grill pan

Preheat oven to 400°F. Heat olive oil in an oven-safe medium-size skillet (preferably cast iron) over medium-high heat. Cook sliced sausage for approximately 3 minutes per side until nicely browned.

Lower heat to medium and add garlic and onions; season with salt and pepper and sauté for 3 minutes. Add diced tomatoes and bring to a boil; reduce heat and allow to simmer for 10 minutes. Taste for seasoning.

Using a spoon, make six wells into the tomato sauce and gently crack eggs into the skillet. Place the skillet into the oven and bake until egg whites are set, about 15 minutes. Remove from oven and add dollops of ricotta around the eggs. Sprinkle with basil leaves. Serve with toasted bread drizzled with olive oil and sprinkled with salt.

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Bubbly Grapefruit Blossom
1 oz Tanqueray No. Ten Gin
1 oz Sweet Vermouth
1 oz Grapefruit Juice
1.5 oz Stellina Di Notte Prosecco

Glass: Champagne flute
Garnish: Grapefruit wedge
Prep: Pour each ingredient, with the exception of the Prosecco, in to a shaker.  Add ice, shake until chilled, strain into a flute and top with chilled Prosecco.

See the rest of the party here and here!

Summer Cocktail Recipe: A Turquoise Margarita

Entertaining, Recipes | | | 1 Reply

Okay, so the snow might’ve just melted outside your front door — but that doesn’t mean you can’t sip on something summery and imagine it’s warm outside, right? Yesterday, we paired up with one of our favorite mixologists, Elayne Duff, to serve up one of our favorite summer cocktails this year.

What is it? A blue (yes, blue!) margarita. This version abandons its classic shade of green for our favorite summer hue. How’s it work? Elayne uses a dash of Curacao to accomplish this extra-tropical shade.

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Take a look at this summer cocktail recipe, below!
You can print the recipe here, too. 

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 See more of our favorite summer cocktail recipes here. 

 

Party Perfect: Three Flavorful and Festive Recipes for a Summer Party

Entertaining, Parties, Recipes | | | Leave a comment

Spicy Margarita Don Julio Justina Blakeney

When the weather’s hot (Summer’s coming, we promise!) it’s hard not to crave something simple, refreshing and thirst quenching. We love how Justina Blakeney‘s menu for her fabulous Summer party for Pottery Barn does just that. Smoky and spicy margaritas, cool and crisp watermelon agua frescas and easy crab guacamole and chips are all it takes to quiet an appetite on a hot summer day.

Take a look at Justina’s delicious recipes below, and see her full Pottery Barn feature (plus all the dinner/glassware in the photos) here.

Turquoise Summer Party

Photography by Danae Horst

Smoky Serrano Infused Margarita
Serves 6

For the Serrano-Infused Tequila:
1 medium sized serrano pepper
10 oz tequila (we used Don Julio Anejo)

Slice pepper in half lengthwise, leaving veins and seeds intact. Place pepper and tequila in a jar or bottle with a lid and let sit 24 hours (or longer, depending upon how spicy you like it).

For the Margarita:
1.5 cups fresh lime juice
1 orange, juiced
1/2 c simple syrup
1 c serrano infused tequila
1/2 c orange liqueur (Grand Marnier, triple sec, etc)
1 c soda water
Smoked sea salt
Lime wedges
Ice

In a pitcher, combine lime juice, orange juice and simple syrup- stir. Add tequila, triple sec, and soda water.

DIY Margarita Recipe

To prepare glasses, make a small slit in the lime wedges and place salt on a small plate or bowl. Run lime wedge around the rim of each glass, then dip glass into salt, turning until rim is coated.

Add ice to each glass and fill.

Summer Cocktail Recipe Justina Blakeney

Watermelon Lime Agua Fresca
Serves 6

4 cups watermelon, cubed, seeds removed
1/2 cup freshly squeezed lime juice
4 T sugar
Lime slices for garnish

Summer Spritzer Justina Blakeney

Add watermelon, lime juice, and sugar to blender pitcher. Puree until smooth. Serve over ice and garnish with lime slices.

Crab Guacamole Recipe on Pottery Barn Tray

Guacamole con Cangrejo: Crab Guacamole
Serves 6

2 perfectly ripe large avocados (or 3-4 small ones)
1/2 large white onion
1-2 roma tomatoes (depending on size)
1 bunch cilantro, washed and trimmed
1 lime
6 oz crab meat
Salt

Dice the tomato and onion and rough chop the cilantro- mix together in a small bowl. Set aside.

To prep the avocados, slice them in half lengthwise and remove the pits. Now make 4 lengthwise cuts to each half, without cutting through the skin, essentially scoring each half. This makes it easy to remove the flesh with a spoon. Once you’ve scored all your avocado, scoop the flesh out with a spoon into a large bowl. With a pastry blender or potato masher, mash the avocado slightly- there should still be chunks of avocado visible.

Crab Guacamole Recipe

Now, gently fold the tomato-onion mixture and the crab meat into the avocado, careful not to over mix or break up the crab meat too much. Add the juice of one lime, and salt, to taste. Serve with tortillas chips.

*Safety note: Because of the crab meat, be sure to keep this guacamole on ice during your party. 

See the rest of Justina’s summer party & tips here.

A Coconut Cake Recipe Inspired by Our Latest Catalog

Behind the Scenes, Entertaining, Recipes | | | 11 Replies

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When the weather starts to get warmer (I know — for some of us it feels like it might never move past freezing), the heavy desserts we once craved during the holidays don’t seem quite right anymore. That’s why we love this light, airy and fluffy coconut cake recipe from Melina of Sugary & Buttery — inspired by this cake on our Vintage Carved Wood Cake Stand from our latest Spring collection:

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Orange Coconut Cream Cake

For the cake:
2¼ cups cake flour
¾ cups granulated sugar
2 teaspoons baking powder
pinch of teaspoon salt
1½ sticks butter, at room temperature
6 egg whites
1 cup sweetened condensed milk
1 cup sweetened shredded coconut
Zest of 1 orange
1 vanilla bean

For the Frosting:
3 sticks butter, at room temperature
1 pack (8oz) cream cheese
1½ cups powdered sugar, sifted
1 tablespoon milk
2 cups shredded coconut

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Make the Cake:
Preheat oven to 350° F and grease two 8-inch round cake pans; set aside.

Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine.

Cut the butter into pieces, add to the batter and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.

In a separate medium bowl, whisk together the egg whites, condensed milk, orange zest and shredded coconut until combined.

Cut the vanilla bean lengthwise; scrape the seeds into the mixture and whisk.

Add half of the wet ingredients to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the wet ingredients and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.

Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.

Make the Frosting:
Beat the cream cheese with the electric mixer on high speed for about 5 minutes, scrape down sides.

Add sifted powdered sugar and keep beating on medium speed, then add the milk.

Cut the butter into pieces.

Turn the mixer back up to high speed and add the butter pieces. Keep beating for at least 5 minutes until the frosting is light and fluffy.

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Assemble the Cake:
Cut off the tops of the cooled cakes if necessary and layer them with the cream cheese frosting.

Frost around the cake, about ½ thick, and cover the cake with shredded coconut.

See more of our favorite recipes here. 

Celebrate The Lunar New Year with These Recipes

Entertaining, Recipes | | | 3 Replies

Written exclusively for Pottery Barn by Jonathan Stiers of The Stiers Aesthetic.

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Chinese Lunar New Year or Spring Festival as it’s also known, is the single, most important social and economic holiday in China. It is a time of celebration — gathering together with family, relaxing and most importantly, feasting! So, what better way to join in the celebration than with a few, classic Chinese recipes and of course, a signature cocktail?!

Lucky Cat Martini (Makes 1 Martini)

Ingredients:

  • 2 ounces Smirnoff® Vanilla Vodka (or other brand of choice)
  • 0.5 ounce Chambord Liquer (inspired by raspberries!)
  • 2/3 cup pineapple juice
  • Bamboo skewers, fresh raspberries & pineapple leaves for garnish

Directions:

1. Using a cocktail shaker filled halfway with ice; combine the vodka and pineapple juice, and shake vigorously until combined – about 20 seconds.

2. Strain into a chilled, Schott-Zwiesel martini glass, topping glass off with leftover foam. (Martini glasses may be chilled in the freezer, 30 minutes prior to serving)

3. Sink Chambord to the bottom of the glass. To do so, hold the cap, spout or jigger up against the inside of the glass and slowly pour, letting the Chambord sink to the bottom.

4. Using a bamboo skewer, garnish with a fresh pineapple leaf and raspberry.

5. Serve on the Harrison bar tray, sprinkled with Chinese fortune cookies.

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Chicken & Broccoli Stirfry (Makes 4 Servings)

Ingredients

  • 1 pound chicken breast (about 2 breasts), cubed
  • 3 scallions, whites only, thinly sliced on an angle
  • 2 cloves garlic, minced
  • 1 -inch piece peeled fresh ginger, minced
  • 1 tablespoon soy sauce
  • 2 tablespoons sugar
  • 1 teaspoon, plus 1 tablespoon cornstarch
  • 1 1/4 teaspoons salt
  • 1 tablespoon dry sherry
  • 1 tablespoon dark sesame oil
  • About 1/3 cup water
  • 3 tablespoons vegetable oil
  • 5 to 6 cups broccoli, trimmed sliced stalks and medium florets (keep the 2 cuts separate)
  • 1 teaspoon red chili flakes
  • 1 tablespoon hoisin sauce
  • Garnish: toasted sesame seeds

Directions:

1. In a medium bowl, toss the chicken with the scallion whites, half of the garlic, half of the ginger, 1 tablespoon of soy sauce, 2 tablespoons of sugar, 1 teaspoon of the cornstarch (you’ll use the remaining TABLESPOON later), 1 teaspoon of the salt, 1 tablespoon of sherry, and 1 tablespoon of sesame oil. Marinate at room temperature for 15 minutes.

2. Mix the remaining cornstarch with 1/3 cup water and set aside.

3. Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for about 30 seconds (make sure your broccoli doesn’t have any excess water to avoid a lot of unwanted popping ‘n such when you add to the pan). Add the broccoli florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

4. When the skillet is HOT again, heat 2 more tablespoons of oil. Add the chicken and chili flakes and stir-fry, until the chicken loses its raw color and gets a little brown; about 3 minutes.

5. Add the hoisin sauce and return the broccoli to the pan, tossing to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. If needed, add a little water to thin the sauce.

6. Taste and season with salt and pepper and garnish with sesame seeds and scallions; serve with Jasmine rice. (Try serving it on something super colorful, like this turquoise Cambria Dinnerware.)

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Sauces

Plum, chili garlic, hot mustard and of course, soy round out this must list of dipping sauces, perfect for these classic, Chinese Pork Dumplings; recipe below.

Dumplings

Chinese Pork Dumplings

Ingredients:

  • 3.5 rounded potsticker wraps – OR – wonton wrappers cut in to circles
  • 1 1/4 lbs ground pork
  • 1 tablespoon minced ginger root
  • 4 cloves minced garlic
  • 2 tablespoons thinly slice green onion
  • 4 tablespoons soy sauce
  • 3 tablespoons sesame oil
  • 1 egg, beaten
  • 4 cups, finely shredded cabbage

Directions:

1. In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage, stirring until well mixed.

2. Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edge of ONE HALF with water and fold edges over to form a half-moon shape. Roll edges and pinch slightly to seal in filling.

3. Meanwhile, fill a wok, 3/4 of the way with water and bring to a boil.

4. Place dumplings in a bamboo steamer, lined with parchment paper.

5. Place steamer on top of wok and steam dumplings for 20 minutes (No peeking!).

6. Serve immediately.

Check out more of Jonathan’s entertaining tips and recipes here, and more of our favorite recipes here.

Easy, Last Minute Valentine’s Day Dinner Recipe from The Vegan 8

Entertaining, Holiday, Recipes | | | 1 Reply

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Did you forget Valentine’s Day is tomorrow? It’s okay, we’ve been there! Don’t worry, we have a last minute Valentine’s Day Dinner recipe that will make your significant other think you’ve been planning for weeks — or, that you can enjoy on your own.

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This Poblano Pepper Cream Sauce and Pasta from The Vegan 8 looks particularly delicious in our Cambria Footed Bowl don’t you think? We love how Brandi from The Vegan 8 creates delicious, simple recipes that only use 8 (!) ingredients. Best of all, this comforting, decadent recipe comes together easily for a last minute Valentine’s Day dinner — the only serious prep requires soaking the cashews in boiling water for a couple hours.

Cashews? That’s right — this creamy decadent sauce is entirely dairy free. Trust us, you wouldn’t know it from the taste — but your body will thank you for it.

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Sweeten the deal with another ridiculously simple recipe — 1 bowl peanut butter chocolate chip cake (easily split between two people, but could happily be eaten by one).

Check out the full recipes + printable recipe card for both here.

Winter Dinner Party Recipes Made to Impress Your Guests

Entertaining, Recipes | | | 1 Reply

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Text for tips and winter dinner recipes from Simi Hansen of Wanderlust Catering

When I’m throwing a dinner party for my friends or family, I always choose to serve family-style. I think there’s something lush and indulgent about placing large beautiful platters of food in the middle of a table of your favorite people. Plating individual plates of food takes time, extra hands, and practice. If you’re not used to it, food can get cold before it’s ready to be served. Serving family-style eliminates that risk and gives you more time with your guests.

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For really striking platters, I take my inspiration from seasonal produce (even during the winter!) and try to incorporate as many colors as possible. For every season, there are interesting heirloom vegetables at my farmers market. For a winter dinner party, I look for purple heirloom carrots, orange “cheddar” cauliflower, and black radishes. These unexpected pops of color really draw people into the food.

Take a look at two of Simi’s custom recipes from this beautiful winter dinner party, below!

Photos: Edyta Szyszlo
Styling: Alexandra Phelps
Flowers: Studio Mondine
Paper goods: Cheree Berry Paper
Pottery Barn pieces: dinnerware, serveware, chargers, wooden pedestals, barware and snack bowls.

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BRAISED BEEF SHORT RIBS WITH A RED WINE DEMI

5 pounds boneless beef short ribs, cut in half
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
3 medium onions, chopped
3 medium carrots, peeled, chopped
2 celery stalks, chopped
3 tablespoons all-purpose flour
1 tablespoon tomato paste
1/2 750-ml bottle dry red wine (We use Coppola Claret. You really want a quality red wine here for best flavor.)
10 sprigs flat-leaf parsley
8 sprigs thyme
4 sprigs oregano
2 sprigs rosemary
2 fresh bay leaves
1 head of garlic, halved crosswise
4 cups low-salt beef stock

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Preheat oven to 200*F convection or 225*F. Season short ribs with salt and pepper. Heat oil in a large skillet over high heat. Working in small batches, brown short ribs on all sides. Be patient. Let the surfaces get a nice crust on them. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over high heat, stirring often, until vegetables are browned. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine and bring to a boil. Once all of the alcohol is cooked off (about 10 minutes), add beef stock. Bring to a boil then take off heat and pour into an oven-proof pan. Add short ribs and any accumulated juices. Add all herbs along with the garlic. Cover with parchment, then cover with foil. Place in the oven

Cook until short ribs are tender, 4-5 hours. Transfer short ribs to a platter. Strain sauce through a chinois from pot into a bowl. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Pour sauce back over short ribs and let the ribs cool in the sauce.

Short ribs can be prepared up to two days before your event. Gently reheat them in a 300*F oven or on the stovetop over a low flame.

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BEET AND GOAT CHEESE MOUSSE CROSTINIA
makes 24-32 crostini

3 beets (about 3/4 pound total)
4 thyme sprigs
1/2 cup sherry vinegar
2 tablespoons sugar
1 rosemary sprig
1 lb chevre
up to 1/2 tsp heavy cream (optional)
1 baguette, cut on the bias into 1/4″ thick slices
olive oil
salt
pepper
1 cup microherbs

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Preheat oven to 400*F. Scrub beets and trim tops and tails. Put in an oven-safe dish with 1/2 cup of water, a generous sprinkle of salt and pepper, a drizzle of olive oil, and thyme sprigs. Cover with parchment, then foil. Roast for 2 hours or until tender.

When the beets are cool enough to handle, rub them with your hands. The skins should easily peel away. Cut the beets into 1/4″ dice.

Simmer beets, sherry vinegar, sugar, and rosemary until nearly all of the liquid has evaporated. Let cool.

Note: We like to use different colors of beets: golden, chioggia, and red for visual interest. If you’d like to do the same, each color needs to be prepared and stored separately. Mix them gently right before service.

For the goat cheese mousse, whip goat cheese in a stand mixer until it becomes smooth. Add a few drops of heavy cream to lighten the mousse if needed. Place in a piping bag fitted with a star tip.

To make crostini, drizzle baguette slices with olive oil and sprinkle with salt and pepper. Toast in the oven for 3-4 minutes per side or until crisp but not brown.

All of this can be made up to two days prior to your event. To assemble, pipe a few swirls of goat cheese on one end of the crostini. Top with beets and garnish with a pinch of microherbs. Crostini should stay crisp for up to an hour.

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See the rest of this party here.
Find more of our favorite recipes here.