Category Archives: Recipes

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!

Fourth of July Recipe: America the Beautiful Strawberry Shortcake

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If you’re on the hunt for a great Fourth of July dessert, look no further than this citrus and strawberry shortcake recipe. This shortcake gets a fun twist with some limoncello and lemon zest. Read on for the full recipe from Camp Makery and try your hand at this delicious updated American classic!

Photography: Jessica Noelle Photography
Recipe and styling: Ashley Stanley

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Ingredients
(Makes 10)

For the shortcake:
2 ½ cups flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon salt
1 stick butter, softened
1 cup milk
1 tablespoon lemon zest
1 tablespoon lemon juice
1 egg + 1 tablespoon water (for egg wash)

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For the strawberries:
2 pints fresh strawberries
3 tablespoons limoncello

For the Whipped Topping:
2 cups cream
8 ounces cream cheese
1 tablespoon lemon zest
2 tablespoons limoncello
1 cup sugar

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Instructions: 
Begin by preheating your oven to 400 degrees. Next mix the flour, sugar, baking powder, salt and butter in a mixing bowl with a fork until fully combined. Now add the milk, lemon zest and lemon juice and mix until just combined — do not overmix, since it’ll make the shortcake tough.

Flour a work surface and pat out the dough to a ¼ inch thickness. (Note: This is slightly less thick than traditional shortcake recipes because this recipe does not cut the shortcake biscuits in half).

Next, use a fun cookie cutter (we used one in a USA shape from Williams-Sonoma, but stars would be great, too) to cut out shapes and place the cut out dough on a baking sheet.  Brush the tops of the shortcakes with one egg mixed with a tablespoon of water. This will help keep the shortcakes soft.

Bake the shortcakes for 10-15 minutes or until the shortcakes are golden brown on top. Remove from the oven and allow the cakes to fully cool.

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While the shortcakes bake, slice two pints of strawberries and mix with 3 tablespoons of limoncello and set aside. If desired, save the first slice of the strawberry to cut into little strawberry heart garnishes.

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For the whipped topping, whip the cold cream until peaks form and it holds its shape, then set aside. Be sure to not overwhip or you’ll have butter instead of cream! Next, cream the cream cheese, sugar, lemon zest and limoncello until it is smooth with no lumps. Slowly fold the whipped cream into the cream cheese mixture in bathces until it is fully combined and the mixture is smooth.

To assemble the shortcakes, place a generous helping of strawberries on top of one shortcake. Then spoon a generous amount of the cream mixture over the strawberries and top with another shortcake top. Place a strawberry heart on top of the shortcake and prepare to devour!

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TGIF Happy Hour: The Campbell County Julep

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Happy Friday! We’re getting ready for the happiest hour today — when the clock strikes 5, we plan on mixing up this fruity take on a classic mint julep. Strawberries, sweet tea and fresh mint complement bourbon and crushed ice perfectly in the Campbell County Julep. Mix one up in our Mason Jar Mug and head to the front porch — the weekend has officially arrived!

Campbell County Julep 1

Campbell County Julep

Ingredients:

1.25 oz. Bulleit® Bourbon
 3-5 fresh strawberries
 5-6 fresh mint leaves
 Sweet tea
 Crushed ice

Preparation:

 Muddle the strawberries and mint, add the Bulleit® Bourbon and stir.
 Add crushed ice and top with sweet ice tea.
 Garnish with a sprig of fresh mint, add a small drinking straw, and serve with a napkin in our Mason Jar Mug.

You might also like: TGIF Cocktail Recipe: Green is the New Black

 

Sweet & Savory: Chicken and Waffles Recipe by Two of a Kind

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Chicken and waffles? We’ll admit — the combination sounded odd to us at first. But this recipe is truly love at first bite. The combination of sweet, salty and savory with lemon-dressed arugula certainly doesn’t disappoint. Try your hand at this delicious recipe (served on our turquoise Cambria dinnerware) from Two of a Kind for your next brunch, lunch or even dinner!

Baked Chicken and Cornmeal Waffles

Oven-Fried Chicken and Waffles With Arugula Salad

Make 4 servings

INGREDIENTS

Chicken:
1 1/3 cups panko bread crumbs
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1” thick strips
salt and freshly ground black pepper
1 teaspoon mustard powder
1 egg
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon Sriracha sauce
2 tablespoons milk
1/2 cup all-purpose flour

Baked Chicken and Cornmeal Waffles3

Waffles:
2/3 cup yellow cornmeal
3/4 cup all-purpose flour
4 teaspoons sugar
3/4 + 1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon mustard powder (optional)
1 large egg, separated
1 1/6 cups buttermilk, at room temperature
3 tablespoons unsalted butter, melted and cooled slightly

Salad:
1 tablespoon olive oil
1/2 tablespoon freshly squeezed lemon juice
1/2 tablespoon honey
salt and freshly ground black pepper
4 cups arugula

Baked Chicken and Cornmeal Waffles2

INSTRUCTIONS:

Make the chicken:
1. Preheat oven to 375 degrees. Line a baking sheet with aluminum foil.
2. Put panko in a medium fry pan and drizzle with olive oil. Toast over medium heat until golden brown, stirring occasionally to prevent burning. Set aside.
3. Season chicken strips with salt, pepper and mustard powder.
4. In a medium bowl, whisk together egg, honey, mustard, Sriracha sauce and milk.
5. Dredge chicken in flour and shake off excess. Then dip in egg mixture and let excess drip off. Finally, coat chicken with toasted panko, pressing to adhere.
6. Place chicken on prepared baking sheet and bake until cooked through and golden brown, about 15-20 minutes.

Make the waffles:
1. In a medium bowl, combine the cornmeal, flour, sugar, baking powder, baking soda, salt and mustard powder (if using); mix well.
2. In a separate bowl, combine the egg yolk and buttermilk; mix well. Gradually whisk in the butter.
Add the wet mixture to the dry mixture and mix just until the batter is combined.
3. In a clean small bowl, beat the egg white until soft peaks form. Then, gently fold the egg white into the batter with a rubber spatula.
4. Preheat a waffle iron. Follow the directions on your waffle iron to cook the waffles; you do not need to grease the iron as the butter in the batter will allow the waffles to easily release. Set aside until ready to serve.

Make the salad:
In a large bowl, whisk together olive oil, lemon juice and honey. Season to taste with salt and pepper. Add arugula to bowl and toss to coat.

To assemble:
Place 1-2 waffles on a plate (depending on how big your waffles are). Top with a few chicken strips and a handful of the arugula salad. Drizzle with maple syrup just before serving.

 

You might also like: Sweet Summer Desserts: Strawberry Cream Cheese Cake

Dad Friendly Cocktails: Make a Bloody Mary for Father’s Day Brunch

Entertaining, Recipes | | | 1 Reply

This weekend, treat dad to the dream meal he deserves. A brunch of hearty steak, gorgonzola and spinach quiche requires an equally hearty drink: a Bloody Mary. We love this classic recipe with a lemony twist from Ketel One Citroen.

Ketel Citroen Bloody Mary 1

Ketel One Citroen Bloody Mary

Ingredients:

 1.5 oz Ketel One® Citroen Flavored Vodka
 3 oz Stirrings® Bloody Mary Mix
 1 squeeze of lemon
 1 lemon twist

Preparation:

 Shake with ice in a cocktail shaker.
 Strain into a Collins glass with ice.
 Garnish with a lemon twist.

Barware suggestions:

 Schott Zwiesel Barware, Highball
Saddle Leather drink coaster

See more of our favorite recipes here! 

Easy Father’s Day Brunch Recipe: Spinach, Steak and Gorgonzola Quiche

Entertaining, Recipes | | | 4 Replies

26

Every dad secretly (or not so secretly) wants to be pampered on Father’s Day. Waking up to a hearty breakfast with a savory cocktail and a big cup of coffee is Dad’s version of Mother’s Day mimosas and breakfast in bed. That’s why we love this tasty grilled steak, gorgonzola and spinach quiche from Camp Makery — it’s the ultimate Father’s Day breakfast, and a great way to show him you care. It’s delicious, hearty and has enough steak to keep Dad satisfied.

Scroll down to see the recipe!

Photography: Shannon Stafford
Styling + Recipe: Leslie Marshall, Camp Makery

3

Ingredients:
1 dozen eggs
16-24 ounces grilled sirloin steak
16 ounce container crumbled gorgonzola cheese
1 bunch fresh spinach
Salt and pepper to taste
2 containers refrigerated crescent roll dough

Directions:

16

Grill the sirloin steak until medium. The steak will continue to cook in the oven, so try not to over-cook it. Slice into 1/2 inch strips.

10

Beat your eggs until frothy. Add about 2 teaspoons of salt and a teaspoon of pepper.

6

Roll out your crescent roll dough on a floured board until about 1/2 inch thick.

8

Place in your baking dish. I used a deeper dish, but would recommend using a 9-by-13-inch baking dish, so the eggs don’t take so long to cook and you don’t have to worry about your dough getting too dark.

20

Layer your casserole starting with the steak, gorgonzola cheese crumbles, and then spinach. Pour your beaten eggs over the layers.

34

Bake at 350 degrees for about 30-45 minutes or until your dough and eggs are completely done.

39

Serve with a Bloody Mary or Dad’s favorite morning cocktail!

You might also like: DIY Father’s Day BBQ Lover’s Gift

Happy Hour Cocktail: The All-American

Entertaining, Recipes | | | 1 Reply

Hurray, it’s Friday! We’ve been looking forward to making this happy hour cocktail all week. This spicy-sweet combination, aptly titled The All American, tastes especially delicious when sipped on the front porch or back patio on a warm summer night.

Try your hand at our new favorite TGIF cocktail tonight. We suggest serving it in a classic double old-fashioned glass — like this one from our Schott Zwiesel Barware collection.

The All American 2

The All American

Ingredients:

1 oz George Dickel NO. 12® Tennessee Whisky
 1/2 oz amaretto liqueur
 1/4 oz simple syrup
 2 orange wedges
 2 oz apple cider
 Apple slices for garnish

Preparation:

 In an ice-filled shaker and whisky, amaretto liqueur, simple syrup and orange wedges.
 Shake and strain into a sugar-rimmed rocks glass.
 Top with apple cider and garnish with an apple slice.