Category Archives: Entertaining

#PBwithaTwist: Gal Meets Glam’s Apple Cider Bourbon Cocktail

Entertaining, Holiday | | | Leave a comment

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Even for the girliest girl, it’s easy to have a more masculine style around the holidays. Plaid, leather, and even fur has a rustic and cozy vibe that everyone loves to embrace. We love how Julia of Gal Meets Glam did just that in her #PBwithaTwist moment.

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Inspired by our Library Barware and Blake Plaid Cocktail Napkins, Julia put together one delicious Apple Bourbon Cocktail for her family’s domino night. Too cute!

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Take a look at her full post here to get the recipe.

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

Entertaining, Recipes | | | 2 Replies

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

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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.

Giveaway! A Cozy New Year’s Eve In from Caitlin of Style Within Reach

Entertaining, Holiday | | | 1 Reply

Cozy night in
New Year’s Eve — it’s the perfect time to whip out a sparkly dress, high heels and glittery champagne bottles. Or, it’s the perfect night to avoid the crowds, get cozy at home and sip on bubbly on the couch.

NYE on the couch

This year, we’re planning to do the latter, which is why we teamed up with Caitlin at Style Within Reach to give away a gift basket for your perfect New Year’s Eve in with a collection of our coziest entertaining items: Faux Fur Blanket, Snowflake Napkins, Moroccan Wedding Pillow, and Metallic Snack Bowls. Plus, two of Caitlin’s favorite treats: a Chandon Holiday Bottle and Mouth Party Caramels.

Calligraphy: Splotch & Line 

Chandon holiday

Want your chance at winning the coziest New Year’s Eve ever?

Here’s how to enter:
Follow @potterybarn and @stylewithinreach on Instagram.

Regram our Instagrams or post any of the photos in this post to your Instagram using the hashtag #PBxStyleWithinReach.

You can enter 1 time each day until December 19th. (See official rules here)

Cozy New Years Basket

Good luck!

 

The Cutest Christmas Cookie Party EVER from Camp Makery

Entertaining, Holiday, Recipes | | | Leave a comment

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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: Stephanie Sterjovski’s Parisian Christmas Party

Entertaining, Holiday, Parties | | | 1 Reply

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There’s something effortlessly beautiful about the way the French do just about everything — don’t you think? And that’s really what we’re all about at Pottery Barn — helping you make your home beautiful, effortlessly.

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That’s just one of many reasons why we love Stephanie Sterjovski‘s twist on our holiday decor — #PBwithaTwist! This talented gal took some of our favorite cocktail and bar decor staples and gave them an elegant, Parisian-style twist for one classy Christmas party.

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You can get the look for your own holiday cocktail party with our Antique Silver Wine Cooler, Cocktail Shaker and Faceted Jewel Christmas Tree.

PS: Want to see more? See the full post, plus her delicious cocktail recipe: “The French Blonde” here.

A Piece of Toast + Pottery Barn Holiday Gift Basket Giveaway

Entertaining | | | 4 Replies

Whether your hometown’s winter means snow, rain, sleet, hail or even sunshine — this time of year tends to provide just the excuse we need to stay in, cozy up and watch some of our favorite movies.

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That’s why we teamed up with the talented Molly and Sally Miller of A Piece of Toast to give away the ultimate night in this Christmas. The two sisters put together one perfect basket with their favorite Pottery Barn picks (including our Savannah Underbed Basket, Gabriella Serving Bowl and Snack Bowls, Tabletopics, Cheer Pillow, Sock Monkey Ornament), Christmas movies and guilty pleasure snacks.  

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Want your chance at winning the perfect night in?

Here’s how to enter:
Make sure you’re following @potterybarn and @apieceoftoast on Instagram.

Regram our Instagrams or post any of the photos in this post to your Instagram using the hashtag #PBxAPieceofToast.

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You can enter 1 time each day until December 11th. (See official rules here)

Good luck!

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

Entertaining, Recipes | | | Leave a comment

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!