Category Archives: Recipes

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.

Family-Friendly Football Game Day Recipes

Entertaining, Recipes | | | 3 Replies

Written and photographed exclusively for Inside & Out by Alison of Two of a Kind.

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Game Day Recipes

Touchdown! Are you watching football this Sunday with family or friends? Make meal prep a team effort! Everyone can help put together this super spread.

Here’s the game plan:

Cook a batch of chili (or pick up a few cans of your favorite brand at the store) – My go-to recipe is a quick two-bean turkey chili – it’s healthy, hearty and packed with flavor. There’s bacon in it, to boot!

Make the honey peanut butter popcorn – If you’ve never made stovetop popcorn, you’re missing out! It’s incredibly easy and fun. Because there’s hot syrup involved in this recipe, let the teens tackle it; the kids can look on (they’ll go wild when the kernels pop!). Warning: This snack is extremely addictive. I like to serve it alongside peanut butter pretzels and roasted peanuts for textural contrast.

Move on to beverage prep – Make the simple syrup for the lemonade and assemble the rest of the ingredients, but don’t mix the drinks just yet.

Prepare the cornmeal popovers – Ask the little ones to help you whip up the batter – they can measure, stir and whisk. When the popovers emerge from the oven, I promise there will be big grins as they set eyes on their workmanship.

Put everything on the table, make the lemonade and dig in!

PS: Don’t forget to pick up everything you’ll need to make your set up a winner! We love how Allison used our Galvanized Metal Tiered Stand, Bon Appetit Towels, Football Koozie, Mason Jar Mugs and Galvanized Metal Condiment and Tray Set.

Honey Peanut Butter Popcorn copy

Honey Peanut Butter Popcorn
Makes 6 servings

INGREDIENTS

  • 1 teaspoon coconut oil
  • 1/3 cup popcorn kernels
  • sea salt
  • 1/3 cup granulated sugar
  • 1/2 cup honey
  • 1/2 cup peanut butter, crunchy or smooth
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract

INSTRUCTIONS

  1. In a 3-quart heavy pan with a tight-fitting lid, heat coconut oil over medium heat. Add 3 kernels to the pan, cover and continue to heat. When the kernels pop, add remaining kernels, cover and shake the pan. As the kernels start popping, shake the pan continuously until popping stops. Remove from heat and pour the popcorn in a roasting pan to cool. Remove unpopped kernels and lightly salt the popcorn to taste.
  2. In a small sauce pan, combine the sugar and honey. Bring to a boil over medium heat and cook the mixture for 3 minutes.
  3. Remove the pan from the heat and add the peanut butter; stir with a silicone spatula until smooth. Then stir in the cinnamon and vanilla extract. Cook the mixture over medium heat for 1 minute.
  4. Remove the pan from the heat and immediately pour the mixture over the cooled popcorn. Stir with a silicone spatula until the popcorn is coated evenly.
  5. Spread the popcorn in a single layer in the roasting pan. Gently break up any large clumps with your hands. Let cool for at least 10 minutes before serving.

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Sparkling (and Spiked) Mint Lemonade
Makes 6 servings

INGREDIENTS

  • 1/2 cup fresh mint leaves, plus more for garnish
  • 1/2 cup simple syrup (see notes)
  • 1/2 cup freshly squeezed lemon juice
  • 2 cups cold water
  • ice
  • 2 cups sparkling water
  • lemon wheels and frozen raspberries, for garnish
  • Don Julio Tequila Blanco (for adults, optional)

INSTRUCTIONS

  1. In a pitcher, combine the mint leaves and simple syrup. Using a wooden spoon, gently muddle the mint leaves, being careful not to tear them.
  2. Stir in the lemon juice and cold water.
  3. Add ice and the sparkling water.
  4. Garnish each serving with a lemon wheel, frozen raspberries and additional mint leaves.
  5. For spiked lemonade, add 1 ounce tequila to each serving.

Spiked Mint Lemonade copy

NOTES
To make simple syrup, combine 1/2 cup granulated sugar and 1/2 cup water in a small sauce pan. Cook over medium-high heat until sugar dissolves completely. Remove from heat and let cool completely before using.

Chili-Filled Cornmeal Popover copy

Chili-Filled Cornmeal Popovers
Makes 6 servings

INGREDIENTS

Popovers:

  • 3 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tablespoon unsalted butter, melted
  • 2/3 cup all-purpose flour
  • 1/3 cup cornmeal
  • 1/2 teaspoon sea salt

Topping:

  • (or 6 cups canned chili)
  • shredded cheddar cheese
  • diced avocado
  • green onions, thinly sliced
  • sour cream

Cornmeal Popovers copy

INSTRUCTIONS

Prepare the popovers:

  1. Place a nonstick 6-cup popover pan on the bottom rack of your oven and preheat to 450 degrees.
  2. In a medium bowl, whisk together eggs and milk. Then whisk in butter.
  3. In a large bowl, combine the flour, cornmeal and salt. Then whisk in the egg mixture until smooth, about 2 minutes. Pour the mixture into a large glass measuring cup; this allows you to quickly and easily distribute the batter among the popover pan wells.
  4. Once oven is preheated, carefully remove popover pan from oven and coat wells with nonstick spray. Moving quickly, divide the batter evenly among the wells and place pan back in oven.
  5. Bake for 20 minutes. Then reduce oven temperature to 325 degrees and bake for an additional 15 minutes. Do not open the oven door while popovers are baking.
  6. Remove pan from oven and turn out popovers onto a wire rack. Serve immediately. Or, if not serving right away, poke a small hole in the side of each popover with a toothpick or paring knife to let the steam escape.

Chili Toppings copy

 

Assemble the chili-filled popovers:

  1. Split popovers and fill with chili.
  2. Top with cheese, avocado, green onions and sour cream.

And that’s it! Just a little planning and a lot of fun, easy cooking makes this a perfect family-friendly spread that we’d love to snack on during game time.

 

5 Ridiculously Delicious Game Day Recipes

Entertaining, Recipes | | | 1 Reply

What’s your favorite part of football season? To us, it’s all about the food. Sure, we love rooting on our teams — but the day is made so much better with a plate of something tasty, too.

Since the end of football season is just around the corner, we’re on the hunt for some extra-delicious game day recipes. Take a look at 5 of our favorite snack recipes, below, and stay tuned for even more next week!

Caprese-Pull-Apart-Bread

Kick off game day with something savory to munch on, like Two of a Kind’s Caprese Pull Apart Bread (PS: Stay tuned for a special game day spread from Two of a Kind on Inside & Out next week!)

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Or maybe try your hand at these easy baked onion rings as a homage to stadium food!

pizza cauliflower

Spend halftime in foodie heaven thanks to this pizza with a healthy twist.

nachos

Quinoa makes anything healthy, right? We’ll just tell ourselves that while chowing down on these Loaded Greek Goddess Chickpea and Quinoa Pita Chip Nachos.

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Finally, celebrate or mourn the final score with something sweet — like these Mini Brownie Pies from Sugar & Cloth.

Our 5 Favorite Detox Recipes for a Healthy New Year

Entertaining, Recipes | | | 2 Replies

Hello, Monday! It’s the second week of 2015 — are you still sticking to your New Year’s Resolutions? We’ve rounded up 5 of our favorite delicious detox recipes to help you stick to your goal of healthy eating this year. From green smoothies (yum) to salads to soups, this menu is perfect for a veggie-packed weekly menu.

Detox Recipes for the New Year

These 8 Green Smoothies from The Glitter Guide sound like a delicious way to start easing into eating more greens.

Camille Styles’ Detox Green Smoothie looks pretty amazing, too.

Or, start off the day right with Oh She Glows’ Oatmeal Power Bowl! It only takes 5 minutes (yup) to prep.

Tales of a Kitchen’s Massaged Kale, and Millet Salad might just make us forget about that grilled cheese we wanted for dinner (emphasis on might).

We’re in love with the comforting flavors of Vegan 8’s easy, clean, healthy recipe: Hearty Italian White Bean and Basil Soup.

What are your favorite recipes for healthy eating? 

PS: See more of our favorite recipes here and here.

Easy, Clean, Healthy Recipe: Hearty Italian White Bean and Basil Soup

Entertaining, Recipes | | | 5 Replies

Be honest — you’re feeling the effects of all those holiday food comas right now, aren’t you? We sure are — which is why clean and healthy eating sits at the top of our New Year’s resolution list for 2015.

But cooking and eating healthy isn’t always as easy as we’d like — or so we thought, until we came across the incredibly simple 8-ingredient recipes by Brandi Doming at The Vegan 8.

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Each recipe uses only 8 ingredients (with the exception of water and salt) that can be found in any grocery store. They’re easy, hearty, and delicious. This white bean tomato basil soup looks like just the right way to ease us off our holiday sugar rush — it’s filling, and takes minimal prep and cook time. Plus, we love how Brandi served it in our Vintage Wood Bowls with our Paros Chargers, Belgian Linen Hemstitch Napkins and Great White Dinnerware. It looks gorgeous!

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Hearty Italian White Bean and Basil Soup
4-5 servings

“This soup is full of Italian herbs and fresh basil and is super hearty thanks to protein-rich white beans and filling brown rice,” Brandi says. “This soup is extremely healthy and low-fat, yet it is so filling thanks to the protein and carb content. No need to sacrifice flavor to eat healthy. This will have your house smelling absolutely amazing too!”

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Ingredients

Rice:
1 cup low sodium vegetable broth (240 mL)
1/2 cup dry long grain brown rice (72 g)
1/8 teaspoon fine sea salt

Soup:
6 cups low sodium vegetable broth (1440 mL)
1 medium yellow onion, finely chopped (160 g, you will need 1 cup)
4 large garlic cloves, minced (you will need a heaping tablespoon)
2 Roma tomatoes, roughly chopped (about 2 cups)
1 tablespoon + 1 teaspoon Italian seasoning
salt and pepper (I added 1 1/2 teaspoons salt and 1/4 teaspoon pepper)
2 15 oz cans white beans, drained and rinsed
1/4 cup finely chopped fresh basil

Note: Brandi used an Italian spice blend that you can find at any grocery store — a combo of basil, oregano, thyme, rosemary, savory, fennel, sage and marjoram. Some versions have red pepper, so  would avoid those as it could make the soup really spicy.

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Instructions:
In a medium pot, prepare the rice first by bringing 1 cup broth to a boil and then add the rice, salt and stir and immediately turn to the lowest heat setting and cover. Simmer for 20 minutes or until all the broth is evaporated. Return the lid and let it sit covered 10 minutes.

While the rice is cooking, chop your vegetables. Add the 6 cups broth to a large pot with only the onion, garlic, Italian seasoning, salt, pepper and chili powder. Stir well and bring to a boil. Once boiling, turn down to medium-high and cover and cook for 10 minutes.

Now add the tomatoes, cover and cook on medium-low for another 10 minutes.

Lastly, add the drained beans, fresh basil and cooked rice. Stir well and bring back to a boil. Once boiling, let it cook on high for 5-10 more mins until heated through. Taste and add any additional spices if necessary, I didn’t add anymore. Serve immediately and garnish with more fresh basil, if desired.

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Get a recipe print out for this yummy white bean and tomato soup plus more of Brandi’s delicious cooking tips on her blog, The Vegan 8.

#PBwithaTwist: 9 of Our Favorite New Year’s Eve Cocktails

Entertaining, Holiday, Recipes | | | Leave a comment

New Year’s Eve means one of two things in our book — either cozying up in front of the fire with flannel pajamas, or hitting the town in all things sparkly. No matter what your plans entail, we’ve collected 9 New Year’s Eve cocktail recipes from some of our favorite bloggers (all served in our fabulous glassware) for you to toast to 2015!

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1. Classy Girls Wear Pearls: Snowman Spa and Bourbon Brunch
2. Sequins and Things: The Poinsettia

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3. M Loves M: Holiday Manhattan and Spicy Hot Chocolate
4. Gal Meets Glam: Apple Cider Bourbon
5. Stephanie Sterjovski: The French Blonde

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6. With Love from Kat: Cranberry Martini and Manhattan
7. Sacramento Street: Cranberry Fizz Mocktail

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8. Jojotastic: Casual Holiday Entertaining Tips
9. Dallas Wardrobe: Skinny Margarita Recipe

“Bestover” Salted Bourbon Caramel Apple Pie Parfait (Pie-fait) Recipe from Two of a Kind

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Bourbon Caramel Apple Pie-Faits

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

Instead of fighting over that last piece or two of holiday pie, stretch it and make pie-faits! It’s a must if you love what my dad calls “the good stuff” (aka whipped cream). To make this no muss, no fuss recipe, simply layer lightly sweetened and spiked whipped cream with chunks of leftover fruit or nut pie. Et voilà, you’ve transformed one lonely serving into dessert for four. Now grab some spoons and dig in!

Bourbon Caramel Apple Pie-Fait

Bourbon Caramel Apple Pie-Faits
Makes 4 generous servings

INGREDIENTS
Cream filling:
1 1/2 cups heavy cream
5 tablespoons granulated sugar
1 1/2 tablespoons bourbon
1/2 teaspoon vanilla extract
1/2 cup Greek yogurt
Leftover salted bourbon caramel apple pie
Leftover salted bourbon caramel sauce

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INSTRUCTIONS

Make the cream filling:
In a large bowl, beat heavy cream on high speed. When it starts to thicken, add the sugar, bourbon and vanilla extract. Continue to beat until stiff peaks form.
Fold in the yogurt and refrigerate until ready to assemble pie-faits.

Assemble the pie-faits:
Roughly chop 2-3 slices of pie into bite-size chunks.
Spoon about 3 tablespoons of cream filling in the bottom of four goblets. Place a layer of pie chunks over the cream filling. Repeat 2 more times, ending with just a few pie chunks placed on top.
Drizzle pie-faits with salted bourbon caramel sauce. Chill until ready to serve.