Category Archives: Recipes

The Dragon Flagon: Our Favorite Halloween Cocktail Recipes

Entertaining, Holiday, Recipes | | | Leave a comment

Skip the tricks on Halloween — this year, we plan on treating ourselves with one of our favorite Halloween cocktails made with George Dickel Tennessee Whisky. The Dragon Flagon is perfect for Halloween entertaining — thanks to its convenient drink dispenser proportions for our Dragon Drink Dispenser Stand.

Get the full recipe for one of our favorite Halloween cocktail (you can print it by saving to your desktop, too!) below:

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A Different Kind of Trick or Treat: Bloody Tomato Soup and Focaccia Fingers for Halloween

Entertaining, Recipes | | | 3 Replies

Post written exclusively for Inside & Out by Alison Strickland of Two of a Kind using our Periodic Table Cocktail Plates, Beaker Recycled Glass Tumblers, and Mr. Bones Cocktail Napkin Set.  

Take a break from Halloween sweets and dig into a bowl of “bloody”tomato soup with a side of cheesy focaccia “fingers,”(a fun alternative to your classic grilled cheese). Dunking is a must! And did I mention there’s bacon in the soup?

Creamy Tomato Soup and Cheesy Focaccia

Bloody Tomato Soup and Cheesy Focaccia Fingers

Makes 6 servings

INGREDIENTS
Cheesy focaccia:
1 1/4 cups lukewarm water
2 1/4 teaspoons active dry yeast
4 tablespoons olive oil, divided
2 tablespoons fresh (or 2 teaspoons dried) oregano, divided
2 teaspoons sea salt, divided
freshly ground black pepper, to taste
3 1/2 cups all-purpose flour
3/4 cup grated Gruyère cheese

Tomato soup:
4 slices thick-cut bacon, cut into lardons
2 tablespoons unsalted butter
4 garlic cloves, minced
1 medium yellow onion, finely chopped
1 medium carrot, finely chopped
3 tablespoons tomato paste
1 tablespoon all-purpose flour
4 cups chicken broth
2 sprigs fresh (or 1/4 teaspoon dried) thyme
1 bay leaf
1 15 oz. can whole, peeled tomatoes in juice, crushed by hand
1/4 cup heavy cream
sea salt and freshly ground black pepper, to taste

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INSTRUCTIONS:
Make the focaccia:

  1. In a large bowl, combine water and yeast, stirring until yeast dissolves. Add 2 tablespoons olive oil, 1 tablespoon fresh (or 1 teaspoon dried) oregano, 1 teaspoon salt and a generous pinch of black pepper.
  2. Add 3 cups flour and stir everything until it comes together to form a shaggy ball. Then knead the dough by hand on a well-floured work surface for about 5 minutes. Flatten dough slightly, sprinkle on 1/2 cup cheese and continue kneading until the dough is smooth and elastic, adding flour as needed, about 5 more minutes. Transfer dough to an oiled bowl, cover with plastic wrap and let rise until doubled in size, about 1 hour.
  3. While dough is rising, combine remaining 2 tablespoons olive oil and 1 tablespoon fresh (or 1 teaspoon dried) oregano in a small bowl.
  4. Oil a rimmed baking sheet. After dough has doubled in size, punch it down. Form the dough into a ball and transfer to the prepared baking sheet; let rest for 5 minutes.
  5. Using your fingers, stretch the dough so it evenly covers the bottom of the baking sheet. Cover the dough loosely with a clean kitchen towel and let rise until puffy, about 1 hour.
  6. Preheat oven to 425 degrees.
  7. With your fingertips, poke dimples at 2-inch intervals over the entire surface of the dough. Brush olive oil/oregano mixture on surface of the dough and sprinkle with remaining 1 teaspoon salt and 1/4 cup cheese. Bake until golden brown, 18-20 minutes.
  8. Once focaccia cools, cut into 1-inch-wide “fingers”
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Make the soup:

  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes.
  2. Add butter, garlic, onion and carrot and cook, stirring occasionally, until soft, about 10 minutes.
  3. Add tomato paste and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
  4. Add flour and cook, stirring constantly, for 2 minutes.
  5. Add chicken broth, thyme, bay leaf and tomatoes and bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 30 minutes.
  6. Remove soup from heat and purée. Stir in cream. Season with salt and pepper to taste.

Creamy Tomato Soup

A Delicious Cubano Recipe Served with Cameron Hughes Wine

Entertaining, Recipes | | | 5 Replies

A great wine should always be accompanied by great food — but that doesn’t mean you have to cook up a Thanksgiving-style meal every time you want to pop open a bottle of good wine. We love how Alison Strickland of Two of a Kind put together this casual, delicious looking spread with a grilled Cubano sandwich, chips, three homemade dips and served it with a bottle of exceptional Cameron Hughes Wine. Take a look at her recipe, and some of our favorite serveware, below!

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Served with Pottery Barn’s Salerno GlasswareBelgian Linen Everyday Table RunnerGreat White Rectangular Serving Platter and Great White Square Divided Condiment Tray.

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“This Latin-inspired spread is perfect for two to four people, or can be doubled (or quadrupled) for a larger party. Make the dips in the morning and meal prep is a breeze. (Don’t worry about the guasacaca, a Venezuelan version of guacamole — it will retain it’s bright green color for days.) You can even assemble the sandwiches ahead of time and grill them just before serving, leaving plenty of time to kick back with a glass of Cameron Hughes Wine while entertaining.” -Alison

Salsa Fresca, Black Bean Dip, Guasacaca copy

Grilled Cubanos + 3 Easy Dips
Makes 4 servings

INGREDIENTS

Grilled cubanos:
8 sweet Hawaiian rolls (homemade or store-bought), sliced in half horizontally
4 tablespoons grainy Dijon mustard
8 (1 oz.) slices Swiss cheese, cut in half
8 strips bacon, cooked
8 slices dill pickle
4 tablespoons chopped fresh cilantro
8 ounces thinly sliced roasted turkey breast
coconut oil, for grilling

3 easy dips:
Guasacaca:
1 large avocado, peeled, pitted and quartered
1/2 small yellow onion, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 serrano pepper, halved, seeded and roughly chopped
2 tablespoons white wine or rice vinegar
juice of 1 lime
1 1/2 cups fresh cilantro, stems removed
tablespoons olive oil
salt and freshly ground black pepper

Black bean dip:
1 (15 oz.) can black beans, rinsed and drained
1/4 cup chopped yellow onion
2 tablespoons chopped fresh cilantro
1 small garlic clove, minced
1/2 small fresh jalapeño, halved, seeded and roughly chopped
juice of 1 lime
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Salsa fresca:
4 ripe tomatoes, seeded and finely diced
1/4 small red onion, finely chopped
1 small fresh jalapeño, very finely chopped (remove seeds for a milder salsa)
1/4 cup chopped fresh cilantro
3 garlic cloves, minced
juice of 1 lime
1 tablespoon olive oil
1/2 teaspoon salt

Corn tortilla chips, for serving

Cameron Hughes Wine
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INSTRUCTIONS:

Make the grilled cubanos:

Spread cut sides of rolls with mustard.

Place 1/2 slice cheese, 1 strip bacon (cut in half to fit) and 1 slice pickle (cut in half to fit) on bottom half of each roll. Then top each with cilantro, turkey, 1/2 slice cheese and top half of roll.

Brush coconut oil on outside of rolls.

Heat a grill pan over medium heat. Add 2-3 sandwiches to pan. Place a heavy fry pan on top of sandwiches and press gently to flatten. Cook for about 3 minutes on each side, leaving fry pan on sandwiches while they cook, until grill marks appear and bread is toasted. Repeat with remaining sandwiches. Let cool slightly and cut each sandwich in half diagonally.

Make the guasacaca: Place avocado, onion, garlic, serrano pepper, vinegar and lime juice in a food processor and purée until smooth. Add cilantro and olive oil and continue to purée until smooth. Add salt and pepper to taste.

Make the black bean dip: Combine all ingredients in a food processor and purée until smooth. Taste and add additional salt and pepper as needed.

Make the salsa fresca: In a medium bowl, combine all ingredients and toss gently. Let stand for 15 minutes before serving.

Salsa Fresca, Black Bean Dip, Guasacaca_close

Weekend Luxuries: Lazy Saturday Morning Coffee

Entertaining, Recipes | | | 5 Replies

Weekend mornings just move a little slower, don’t they? Saturday mornings should be cherished and filled with as many lazy, cozy, coffee-filled moments as possible. This styled shoot expresses those moments perfectly.

Scroll down for more photos, plus an incredibly delicious rhubarb jam recipe! 

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Post written and styled exclusively for Inside & Out by Ashley Pepitone
Photos by Janet Howard Studio
Pottery Barn products: Rhodes Coffee Mugs, Emma Salad Plates, Glass Sugar Bowl, Coffee Spoons, Pom Pom Hand Crochet Throw

I am a coffee drinker, through and through. There is nothing better to me than a slightly crisp early fall morning, sitting out on the porch with a giant mug of comfort and a cozy blanket. This knit pom-pom throw speaks my love language. It really is like throwing on your favorite chunky sweater — plus, the pom-poms add a touch of unexpected whimsy.

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I’m normally a savory gal when it comes to breakfast, but there is something so satisfying about making your own jam. The process is not difficult, but it does take some time. If I’m going to have something sweet for breakfast, I love any kind of sweet-tart fruit flavor.

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Here is the recipe I use for the delicious Raspberry Rhubarb jam you see pictured:

4 cups 1-inch pieces fresh rhubarb (about 1 1/2 pounds)
2 cups sugar
1 tablespoon lemon juice
1 1/2-pint fresh raspberries
1/2 teaspoon ground cardamom

Instructions: Combine rhubarb, sugar and lemon juice in a heavy large saucepan. Cover and refrigerate until juices form, stirring occasionally, at least 8 hours.

Bring rhubarb mixture to simmer over medium heat, stirring until sugar dissolves. Increase heat to high and boil until rhubarb mixture thickens, about 5 minutes. Add raspberries and boil until thickened, stirring occasionally, about 6 minutes longer. Remove from heat. Add cardamom and stir well. Allow jam to cool completely before serving. Store (refrigerated) up to one week in air-tight container.

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Autumnal Mulled Wine Recipe from Mandy Kellogg Rye of Waiting on Martha

Entertaining, Recipes | | | 2 Replies

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Have you started to feel that snap in the air yet? Mornings and evenings are a little darker, and leaves are falling from tree branches — fall is just around the corner. We love summer, but we’re pretty excited to welcome cooler weather and the change in season with cozy knits and warm beverages.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

This festive mulled wine recipe from one of our favorite bloggers, Mandy Kellogg Rye of Waiting on Martha, is the perfect way to usher in autumn. “It’s my favorite cold weather cocktail,” says Mandy. “It’s sure to warm everyone’s hearts and tummies.”

View More: http://rusticwhitephotography.pass.us/waitingonmartha

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Photography by Rustic White

Keep reading to see Mandy’s delicious recipe, served with our Antique Silver Pitcher, Wine Me Up Bottle Opener and our Antique Silver Snack Bowl.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

Ingredients:
4 cups apple cider
1 (750-ml) bottle red wine, such as La Crema Pinot Noir
2 cinnamon sticks
1 orange, zested and juiced
4 whole cloves
3 star anise
4 oranges, peeled, for garnish

View More: http://rusticwhitephotography.pass.us/waitingonmartha
View More: http://rusticwhitephotography.pass.us/waitingonmartha

Directions: Combine the cider, wine, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs, add an orange and orange peel to each and serve.

See more of Mandy’s favorite fall picks here.

View More: http://rusticwhitephotography.pass.us/waitingonmartha

End of Summer Beach Bonfire Recipes from Camp Makery

Entertaining, Recipes | | | 2 Replies

Happy Labor Day Weekend! We’re excited about having an extra day to celebrate (or mourn?) the end of summer. This weekend, we’re headed to the beach for a bonfire, Camp Makery style. Check out this entire inspiring shoot (with plenty of Pottery Barn love) here, and get the beach-friendly recipes below!

Recipes written exclusively for Inside & Out by Tiffany Sauter of Camp Makery
Photographer: Christina Richards
Styling & Art Direction: Lauren Weems of Camp Makery

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Baked Veggie Chips
I was inspired to create this recipe because my clients are often asking me what chips are the healthiest and which ones will help them lose weight.  I often have to give out bad news, and now instead of just telling them there are no healthy chips, I can offer them this recipe.

Ingredients

  • 2 cups assorted Root Vegetables such as sweet potatoes, turnips, carrots, golden or red beets, sliced thinly (I used both a mandolin slicer and just a knife)
  • 2 Tablespoons olive oil
  • A couple dashes of sea salt

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Preheat oven to 250°.  Toss the root vegetable slices with olive oil and salt.  Spread them out on a cookie sheet and bake for 1 hour.  Flip the slices and bake for another hour to 90 minutes, until slightly brown and crisp.  Let chips cool on a cooling rack.

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Nectarine, Heirloom Tomato, and Basil Salad
This is a seasonal and fun version of a caprese salad.  I love peaches and nectarines!

Ingredients

  • 3 nectarines or peaches, peeled, seeded and sliced
  • 3 heirloom tomatoes, sliced into bite-sized pieces
  • 12 sweet basil leaves
  • 4 ounces mozzarella cheese sliced into bite-sized pieces
  • 3 Tablespoons balsamic vinegar

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Toss nectarines, tomato, and basil together with the balsamic vinegar.  Add mozzarella slices and serve.

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Ahi Poke Dip
I get hooked on poke every time I visit friends in Hawaii.  I end up craving it when I’m home, so now I make my own.

Ingredients

  • 2 cups sashimi-grade ahi tuna
  • 1/4 cup sweet onion, minced
  • 1 green onion, sliced thin
  • 1/3 cup soy sauce or tamari sauce
  • 2 Tablespoons sesame oil

Dice tuna into large chunks.  Mix all ingredients together well and chill.

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Corn, Black Bean and Mango Salsa
Simple and yummy!

Ingredients

  • 1 cup frozen corn, thawed and roasted in the oven or 1 corn cob, boiled for 12 minutes and corn removed
  • 1 cup black beans, cooked or drained and rinsed from a can
  • 1 mango, diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 1/3 cup red onion, diced
  • 3 Tablespoons fresh cilantro, torn
  • 1 lime, juiced

Add all the ingredients to a medium bowl and toss well.

Raspberry Ricotta Sticky Buns Recipe from Two of a Kind

Entertaining, Recipes | | | 2 Replies

It’s only Wednesday, but we’re already thinking about weekend brunch. These days, we’ve been enjoying cooking on our own rather than going out. These raspberry ricotta sticky buns (seen here on our Blonde Wood Pedestals) from the talented Alison of Two of a Kind are the perfect excuse to host brunch at home this weekend. Keep reading to get the full recipe and get your brunch on!

See more recipes here.

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Raspberry and Ricotta Sticky Buns

Makes 12 buns

INGREDIENTS

Dough:

1/2 cup + 2 tablespoons milk
1/2 cup water
2 teaspoons active dry yeast
1/4 cup sugar, divided
3 tablespoons unsalted butter, softened
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1 1/4 teaspoons salt
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1 teaspoon finely grated lemon zest

Filling:

2 ounces fresh or frozen raspberries
1/4 cup sugar
2 tablespoons unsalted butter
1/4 teaspoon ground cinnamon
½ cup ricotta, drained (see notes)
2 tablespoons honey

Syrup:

6 fresh or frozen raspberries
1 cup sugar
1/2 cup water
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 tablespoon freshly squeezed lemon juice

Raspberry and Ricotta Sticky Bun

INSTRUCTIONS:

Make the dough:
In a large bowl, heat milk and water until warm – about 30 seconds in the microwave should do. Stir in the yeast and 1 tablespoon sugar. Whisk together until thoroughly combined and let sit until foamy, about 10 minutes.

Add the remaining sugar and the rest of the dough ingredients (butter through lemon zest) to the milk mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic – this will take about 10 minutes (or less if using a stand mixer). Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, about 1 hour. While the dough is rising, prepare the filling.

Make the filling:
In a small sauce pan, combine the raspberries, sugar, butter and cinnamon. Bring to a boil. Then reduce heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and set aside to cool.

In a small bowl, combine ricotta and honey and mix until smooth. Set aside.

Shape and bake the buns:
Lightly grease a 12-cup muffin pan and set aside.

After the dough has risen, roll it into an 18-by-10-inch rectangle. Using a pizza cutter or bench scraper, cut the dough into 12 1½-inch strips.

Place 1 tablespoon of the ricotta-honey mixture at the end of each strip. Then place 1 tablespoon of the raspberry mixture right below it and spread it down the remainder of the strip.

Starting at the end with the ricotta, gently roll up the dough at a slight angle so that the center is the highest point of the bun. When you reach the end of the strip, gently press it into place.

Place buns, point side up, in the muffin pan. Lightly cover buns with a piece of plastic wrap coated with nonstick spray. Let buns rise until slightly puffed, about 1 hour.

When buns have almost finished rising, preheat oven to 350 degrees.

Remove plastic wrap and bake buns until golden, about 22-30 minutes. While the buns are baking, prepare the syrup.

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Make the syrup:
In a small sauce pan, combine raspberries, sugar, water, vanilla extract and cinnamon. Bring to a boil. Then reduce heat to low and simmer for 10 minutes, stirring occasionally. Remove from heat, stir in lemon juice and set aside.

Once buns have finished baking, remove from oven and let cool in the pan for 15 minutes. Then remove buns from the muffin cups and place in a 12-by-9 inch casserole pan.

Pour syrup over the buns and let them sit in the syrup for 2 hours, basting occasionally.

Remove buns from the casserole pan and serve.

NOTES:
To drain ricotta, place cheese in a cheesecloth-lined colander set over a bowl. If you don’t have cheesecloth, you can use a coffee filter. Place in refrigerator and let sit for a few hours.