Thanksgiving is almost here, and it’s time to wrap up your holiday menu. We’ve gathered a few of our favorite dishes we think you and yours will enjoy!
Roasted Brussels Sprouts and Grilled Berkshire Pork Chops
Lamb Marinade and Curried Carrots
Sweet & Savory Butternut Squash Soup
In our September issue, we are honored to have Euna Mae’s Amy Nelson Hannon to offer her insights on hospitality and tips for creating a perfect fall brunch. For recipes from the menu featured in the magazine, visit the Euna Mae’s blog. Here’s her recipe for a perfect autumn sweet treat:
APPLE BROWN BETTY
Serves 8-10
6 cups (about one loaf) finely cubed brioche or challah
7 apples, thinly sliced *I prefer 4 Honeycrisps and 3 Granny Smiths
1 cup sugar
1/2 cup brown sugar
1/2 tsp. nutmeg
1/2 tsp. cinnamon
zest of one lemon
1/8 tsp. salt
1/2 cup + 2 Tbsp. apple cider
1 Tbsp. apple cider vinegar
juice of one lemon
3-4 Tbsp. unsalted butter plus
more for buttering dish
DIRECTIONS
Preheat the oven to 350F.
In a small mixing bowl, combine sugars, nutmeg, cinnamon, salt, and lemon zest.
In a one-cup measuring cup with a pour spout, combine the apple juice, apple cider vinegar, and lemon zest.
Generously butter a 9×13 glass or ceramic baking dish. Spread 1/3 of the finely cubed brioche in the bottom of the pan. Bread should be cubed as finely as possible!
Lay half of the sliced apples over the bread cubes and cover with 1/2 of the sugar mixture.
Carefully drizzle the juice mixture all over the apples. Then follow with another third of the bread, then the remaining apples, and the rest of the sugar mixture. Top with the remaining bread cubes.
Cover the top with very thin, thin, thin slices of cold butter which will brown the top layer of bread and melt down into the apples. Mmmm!
Cover and bake 40 minutes, then uncover and bake 15 minutes more.
Serve with ice cream and a drizzle of caramel sauce.
For more of the recipes from Amy Nelson Hannon’s brunch feature in our September issue, visit the Euna Mae’s blog: Cranberry Almond Granola and Spinach Mushroom Frittata with Bacon
Hello again and Happy August! As I mentioned last month, my birthday is July 3rd, and…well…I don’t know if I should read anything into this or not, but all the gifts I received had to do with entertaining, cocktails and imbibing of one sort or another. So, I thought I would use this theme as an excuse to get together with some friends, give the gifts a try and share them all with you, as well!
This gift from my friend Christopher Todd of Christopher Todd Design was the perfect inspiration for a garden cocktail get-together. It is a prepackaged, miniature herb garden meant to inspire gourmet drinking.
It comes complete with seeds, soil markers and even a book of recipes to get you started.
You sow the seeds right in the packaging, and my friends and I had fun getting them all planted. I’ll let you know next month how they turned out!
The herbs inspired me to serve up a variation of one of my favorite summertime cocktails: a classic gin and tonic. Cool and refreshing, a G and T is the perfect drink for relaxing in the garden. This time I decided to mix the drinks (in lovely glasses given to me by my parents) with San Pellegrino instead of tonic for an even lighter flavor and to accompany them with fresh herbs from the garden. Either muddled into the drink or used simply as a garnish, the herbs add flavor and a little gardening activity to the evening.
While I was in the veggie garden, I also harvested a couple bunches of the Arkansas native ‘Cynthiana’ grapes that grow along the fence. The grapes [they are the little green ones] aren’t really that tasty yet, as this is only their second season, but I am so excited to see them growing! I used them as a garnish to go along with a wonderful St. Andre cheese served on a beautiful stone platter that was another birthday gift.
While I was at the store getting the cheese, I also picked up this Pinot Grigio infused summer sausage, which I thought fit the evening’s theme just fine!
It all came together nicely. Friends and I set up a small buffet at one end of the courtyard and decorated the table with some hydrangea blossoms, cut fresh from the garden and placed in a vase that was yet another birthday gift.
The evening also let me make use of another gift from some close friends: silver mint julep cups. Instead of another cocktail, I simply served white wine out of them this time. I think mint julep cups are great for just about any drink, really. Their simple, shiny style is even good for decorating: I often use them as vases and votive holders, too!
And that was my little boozy-birthday-gift-inspired garden gathering, haha! As I was cleaning up, I enjoyed one last nightcap and one final birthday gift: a simple beer from a Yeti coozy, guaranteed to keep your suds super cold. Thanks, Sis!
Just so I am not the only one getting all the gifts around here, though, I want to leave you with a little gift from my friend, chef and entertainer extraordinaire Jen Lewis. Below is the recipe for her Spicy and Sweet Cocktail, sure to spice up any garden party! [check out more recipes here]
Muddled strawberries and jalapenos to taste
2 ounces Vodka
2 teaspoons basil and jalapeno simple syrup
Juice of 1 lime
Shake or stir over ice and top with club soda
See you next month!
Exterior designer Daniel Keeley is an Arkansas native and founder/principal of DK Design. His work has won numerous awards and accolades and is featured regularly in various publications. For more information visit dkdesignoutdoor.com. Â
[photo credit: http://traceryinteriors.com/
It is the time of year when we are all well into our holiday festivities. Shopping, parties, wrapping, and traveling are all going on as we speak. We decided to dedicate this post to the last minute details that can help take your holiday gathering to the next level. Easy recipes, tablescapes, and last minute decor all really help to make for an unforgettable event.
We all spend so much time and effort decorating our homes for the Holiday Season, and everyone has his or her own unique take on decor. Here at Providence Design one of our favorite touches is incorporating fresh greens into the decor. We usually start with a faux base and decorate it to completion with ribbon, ornaments–the whole nine yards. Then just before the event we plug in some fresh stems to take it over the top. Nothing beats the smell of fresh Christmas greens.
The arrangement in the above picture was done with real poinsettias and dried moss, mixed with faux red kalanchoes from our store. How nice all you have to worry about is the poinsettias! In the next photo we started with faux christmas greenery and berries mixed with the sugarcones. Then we added a few fresh stems in and what a statement without fear of it all being dried out in a day or two!
Our next tip is for your table. You may be having a sit down dinner or a buffet setting, but you always want your table to be a statement. Let’s start with a buffet setting. Try to find some serve ware that have varying shapes and sizes, even heights. Varying the pieces will add visual interest to your tablescape.
The above photo shows many different serving pieces, as well as some placed on stands. Once you add a fabulous centerpiece (here we went back to our fresh greens) you are well ahead of the pack in having a gorgeous tablescape.
[photo credit: http://beechtreephotography.
Its important to try to make each placesetting special if you are having a sit down dinner. We love using the stockings made from antique fabric, each one being different really makes each setting special. You could even use them as the placecard holders, or place a small gift inside for your guests to take with them.
Another tip! Candles, Candles, Candles! If you ask us, you can never have too many candles. Right before the guests arrive light the candles. It might seem small but candles automatically set the tone for a lovely event.
[photo credit: http://boards.weddingbee.com/
[photo credit: http://www.diynetwork.com/
[photo credit: http://www.houzz.com/photos/
Lastly, what is a great party without great food? You certainly don’t have to spend a fortune or all your time dedicated to cooking, however making some special dishes really makes the event personal. Pictured below our some quick and easy dishes that really are delicious and will have your guests talking. For more yummy dishes and the recipes, head over to our blog.
[photo credit: http://slimpaley.com/
[photo credit: http://www.foodnetwork.com/
[photo credit: http://www.foodnetwork.com/
Hope these little tips will help take your party to the next level.
Have a wonderful holiday and Merry Christmas from Providence Design!
[photo credit: http://hative.com/fun-
Providence Design is Mona Thompson and Talena Ray, a sister duo who are antiques dealers and interior designers. Learn more about them on their website, providenceltddesign.com.
In our November issue, we previewed a few exciting new book titles from the world of lifestyle, art, and design; today, you can enter to WIN one of them! Entertaining by Camille Styles is your guide to stress-free entertaining year-round. Camille Styles is the founder and creative director of the widely read, eponymous blog. Full of inspiring party ideas, tabletop and event design details, recipes, and floral how-tos, the author encourages us all to “get creative, have fun, and turn everyday moments into cause for celebration.”
If you want this book to guide you through the coming year of celebrations–or if it would make a perfect gift for the host or hostess in your life–enter to win a free copy today. All you need to do is 1) Go and “Like” the Camille Styles Facebook page 2) “Like” the At Home in Arkansas Facebook page, and 3) Leave a comment below about why you’d like to win this great new book! The winner will be selected at random, and no entries submitted after Thursday at 12, noon. Good luck, and happy Cyber Monday!
**This giveaway is now closed**
As promised, today we are giving you every recipe you need to recreate the fresh and fun holiday meal from our November entertaining story. The party was hosted by Daniel Keeley, and chef Jen Lewis created the menu. Follow this link to read the article and see images from the party. Enjoy!
Vanilla Old Fashioned
Ingredients
1 one-inch piece of vanilla bean, split
1 one-inch piece of orange zest
1/4 ounce simple syrup
¼ ounce of Tuaca liqueur
2 dashes orange bitters
2 ounces bourbon
ice
1 orange wheel
Directions
In a rocks glass, muddle the vanilla bean and orange zest with the Simple Syrup and bitters. Add the bourbon and ice, stir and garnish with the orange wheel.
Blue Cheese, Fig, & Walnut Tartlets
Ingredients
3 ounces blue cheese
1/2 cup unsalted butter, softened
1 cup all-purpose flour
1 cup fig jam
1/3 cup walnuts, toasted and roughly chopped
1 orange, for zesting
fresh thyme leaves (optional)
Equipment
Mini-muffin pans
Directions
Preheat the oven to 350°F. Lightly grease the cups of the mini muffin pans, unless you’re using non-stick pans. In a medium bowl, cream together the blue cheese and butter. Add the flour and use your hands to bring the dough together in the bowl. Divide the dough into 30 pieces and roll into balls. (If you prefer a more delicate shell, divide the dough into 36 pieces.) Using lightly floured fingers evenly press the dough against the sides of the mini tart pan until the dough rises slightly above the rim of the muffin cup. Bake for 15 minutes, until golden brown. Cool in pans for 5 minutes. Remove shells to a wire rack to finish cooling. Store cooled shells in an airtight container until ready to use. (They freeze well, too. Bake frozen shells for 8 minutes at 325°F before filling.) Spoon jam into cooled tartlet shells. Sprinkle with toasted walnuts, orange zest, and thyme leaves if using. Makes 2 1/2 – 3 dozen.
Pumpkin & Sage Soup
Ingredients
2 whole pie pumpkins
1 quart vegetable or chicken stock
1/2 cup heavy cream (plus extra for serving)
1/3 cup maple syrup
dash of nutmeg
salt to taste
1 Tablespoon of chopped sage
pumpkins seeds, toasted
fried sage leaves, for serving
Directions
Preheat oven to 300 degrees. Place pumpkins on a cookie sheet and roast them until slightly shriveled and soft. Allow to cool slightly, then slice in half and carefully scoop out seeds and pulp. Scoop flesh into a bowl. Set aside.
In a pot, heat up the pumpkin flesh with the stock, chopped sage and maple syrup until simmering. Mash out the big chunks, then transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
Reheat if you need to, or just go ahead and serve in a hollowed-out pumpkin of whatever size you’d like.
Ingredients
2 oz. pancetta, cut into 1/4-inch dice (about 1/2 cup)
1 to 2 Tbs. extra-virgin olive oil
10 oz. Brussels sprouts (about 18 medium sprouts), trimmed and halved through the core
1/4 cup balsamic vinegar
1 clove of garlic minced
½ tsp of herbs de provence
Freshly ground black pepper
2 Tbs. unsalted butter
Kosher salt
Directions
In a heavy, 10-inch, straight-sided sauté pan set over medium-low heat, slowly cook the pancetta in 1 Tbs. of the oil until golden and crisp all over, 10 to 15 minutes.
With a slotted spoon, transfer the pancetta to a plate lined with paper towels, leaving the fat behind. You should have about 2 Tbs. of fat in the pan; if not, add the remaining 1 Tbs. oil. Have ready 1/2 cup water. Put the pan over medium-high heat and arrange the sprouts cut side down in a single layer. Add garlic. Cook, undisturbed, until nicely browned, 2 to 3 minutes. When the sprouts are browned, add the water to the pan, cover immediately, and simmer until the sprouts are tender when poked with a fork or skewer, about 3 minutes. (If the water evaporates before the sprouts get tender, add more water, 1/4 cup at a time.) With a slotted spoon, transfer the sprouts to a plate. Return the pan to medium-high heat, and if any water remains let it boil off. Add the balsamic vinegar and a few grinds of pepper. Boil the vinegar until it’s reduced to about 2 Tbs. and looks lightly syrupy, about 2 minutes. Reduce the heat to low, add the butter, and stir until melted. Add herb de provence. Return the sprouts and pancetta to the pan and swirl and shake the pan to evenly coat the sprouts with the sauce. Season to taste with salt and more pepper and serve. Serves 4.
Grilled Berkshire Pork Chops with Orange Cranberry & Rosemary Reduction Sauce
Pork chops:
Ingredients
4 (4-ounce) pork chops
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
2 Tablespoons of chopped rosemary
2 cloves of garlic minced
Directions
To cook the pork: Heat a cast iron skillet or grill over high heat. Season the pork with chopped rosemary, garlic salt and pepper. Brush the chops with oil then cook until barely pink at the center, about 4 minutes per side. Allow the pork to rest for 5 minutes. Serves 4.
Sauce:
Ingredients
12 oz. fresh cranberries, picked through and rinsed
1 cup granulated sugar
1/2 cup fresh orange juice
2 tsp. minced fresh rosemary
1/2 tsp. finely grated orange zest
Directions
Bring the cranberries, sugar, orange juice, and rosemary to a boil in a large saucepan over medium-high heat. Reduce the heat and simmer for 1 min. (Some berries will have popped and some will be whole.) Remove the saucepan from the heat and stir in the zest. Cover and let stand for 10 min. Let the sauce cool to room temperature and then cover and refrigerate. Return to room temperature before serving. This sauce can be made up to a week ahead and refrigerated in a covered container.
As promised, we are back today with yet another mouthwatering recipe from the test kitchen of Heights Taco & Tamale Co. And we are taking on world-class tamales! Here’s the recipe (you’re gonna earn that deliciousness!):
Corn Masa Pork Tamales
Meat Filling
2 pounds pork shoulder
6 cups chicken broth
1 medium onion, peeled and rough chopped
4 cloves garlic, rough chopped
2 teaspoons salt
1 teaspoon pepper
1 tablespoon brown sugar
2 dried ancho chilies, stemmed and seeded
2 dried guajillo chilies, stemmed and seeded
2 cloves garlic, rough chopped
2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon cinnamon
Tamale Dough
4 cups masa harina
1-1/2 teaspoon baking powder
1 teaspoon salt
1 cup lard or shortening
3 cups pork or chicken broth
Additional Ingredients
24 large dried corn husks
Preparing the Meat Filling
Cut the pork shoulder into 3-4 equal pieces. Place the pork meat in a 4-6 quart pot with the onion, garlic, brown sugar, salt, and pepper. Fill the pot with 6 cups chicken broth. Cover and bring to a boil over medium-high heat. Reduce heat to low and let simmer until the meat is completely cooked and very tender (about 1-2 hours).
Let the cooked pork cool before shredding it. Reserve the pork broth for making the tamale dough.
While the meat is cooking, simmer the dried ancho and guajillo chilies in 2 cups of water for 10 min. Let cool slightly. Puree the chilies (drained, discard water), 2 cloves of garlic, chili powder, cinnamon, and ground cumin with 2 cups of pork broth until smooth, (be very careful pureeing hot liquids as the top of the blender will have a tendency to pop off and make a mess or worse!). Pour the chili puree over the shredded pork and mix until well combined.
Season with more salt and pepper, if necessary. Cover and refrigerate until ready to use.
Preparing the corn husks
In a large bowl, cover the corn husks with boiling water. Cover and let set for about an hour or until the corn husks are soft and pliable.
Rinse the corn husks with cold water to remove any dirt and residue. Pat the corn husks with a kitchen towel until completely dry. Masa doesn’t stick to wet corn husks.
Making the Masa
In a medium bowl, combine the masa harina, baking powder, and salt.
In a large mixing bowl, cream the lard with an electric mixer on medium-high speed until light and fluffy.
With your electric mixer still on medium-high, beat in the masa harina, one cup at a time until no dry bits of masa harina are visible (Mixture will be grainy). Reduce the electric mixer speed to low and stir in 3 cups of very warm pork or chicken broth until it has all been absorbed. Using your hands, press the mixture together to form a dough.
Now let’s make some tamales!
Spoon about 1/4 cup of dough onto each corn husk. You could spread the masa with a spoon, but I think it’s much easier to flatten it with your fingertips. A good rule of thumb is to flatten the masa to about a 1/4-inch thickness across two-thirds of the corn husk, leaving a 1/4-inch space on one side and the top, and about a 3-inch space at the bottom.
Spoon a couple tablespoons of the meat filling down the center of the masa.
Starting at the 1/4-inch edge, gently fold your tamale in thirds, then tuck in the ends. This is the easiest way to wrap tamales. The process will get easier with each tamale you make. Practice makes perfect! Place the tamales seam-side down on a large plate, until you’ve finished with all of the tamales.
Fill the bottom of an 8 to 10-quart tamale steamer (or large vegetable steamer) just to the bottom of the ridge where the steamer insert rests. Place the insert inside the tamale steamer and arrange the tamales loosely so the steam can circulate. Cover and cook over high heat for 10 minutes. Reduce heat to low and continue to simmer for 45 minutes to an hour.
Great with red chili sauce, beef chili, cheese dip, hot sauce, and/or salsa.
For more recipes from the Heights Taco & Tamale Co. test kitchen, see Pt 1 of this menu preview: Paloma and Pico Recipes And to see all of the images of the dinner party and read our interview with executive chef Scott McGehee read the article: “Prep School.”
We asked our team for their favorite backyard barbecue foods. Here’s what they found:
Emilie Head, Account Executive WHAT SHE FOUND: Avocado and Grilled Corn Salad with Cilantro Vinaigrette
WHERE SHE FOUND IT: Authentic Suburban Gourmet
Tiffany Adams, Managing Editor WHAT SHE FOUND: Greek Turkey Burgers
WHAT SHE SAID ABOUT IT: “I absolutely love Greek food and I also love turkey burgers. So, I was pretty pumped about this recipe that combines both. These burgers are now one of my favorite grill staples. Plus, it’s a chance to use some of the fresh veggies from our garden.”
WHERE SHE FOUND IT: Budget Bytes
Chip Jones, Editor in Chief WHAT HE FOUND: Georgia Peach Barbecue Sauce
WHAT HE SAID ABOUT IT: “This Georgia Peach Barbecue sauce is my favorite sauce to use for grilling chicken or ribs, especially in the summertime. The Georgia peach preserves adds just the right amount of sweetness and it also reminds me of the sweet barbecue back home. Try it and tell us what you think!”
WHERE HE FOUND IT: Fine Cooking
Ashley Gill, Online Content Editor WHAT SHE FOUND: A New Take on Mexican Street Corn
WHAT SHE SAID ABOUT IT: “Divine, divine, divine! Plus, it’s a hostess’ dream come true because it’s vegan and gluten free.”
WHERE SHE FOUND IT: A House in the Hills
Mandy Keener, Art Director WHAT SHE FOUND: S’mores
WHAT SHE SAID ABOUT IT: “Not only are s’mores tasty; they’re the only thing you can burn and they will still taste great. Perfect for my outdoor cooking skill level.”
WHERE SHE FOUND IT: What’s Cooking America
Need more outdoor dining inspiration? Click here to check out the Cheesecake in a Jar and Watermelon Iced Green Tea recipes from our July entertaining story!
Need some last minute Mother’s Day inspiration? In our recent issues, designers such as Tanarah Haynie, Andrea Brooks and the ladies at Providence Design have created some fabulous tabletops. Using those as our inspiration, we’ve found gift and recipe ideas to help you create the perfect day for your mom!
set it: botanical bash
make it: black raspberry and vanilla bean ice cream
gift it: 1. happ & stahns 1842 eau de parfum 2. botanical no 5510 art print 3. the drunken botanist 4. aerin jacaranda wood candle
set it: masterful mix
make it: lemon fritter-sticks with nutmeg pudding
gift it: 1. parrot necklace 2. salud pitcher and glass 3. latte bowls 4. gold feather tray
set it: the collected table
make it: french almond macarons
gift it: 1. lollia handcreme 2. tokyo milk gin & rosewater parfum 3. 31 bits necklace 4. lilly pulitzer scarf
Want to impress your guests this 4th of July? Whip up these incredibly easy and delicious minuature fruit tarts in patriotic red, white and blue! For more entertaining ideas and recipes, read our summer entertaining guide here.
Mini Fruit Tarts
Ingredients
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
shortbread cookies
blueberries
raspberries
fresh mint leaves
In a large bowl, mix cream cheese, powdered sugar and vanilla until well combined then transfer to a pastry bag. Lay shortbread cookies flat on a serving platter and top each cookie with a dollop or “swirl” of frosting. Place one blueberry and one raspberry on top and garnish with a mint leaf. Cream cheese frosting can be prepared the night before and refrigerated overnight.
At Home in Arkansas offers you a look inside the state's most inspiring homes. The magazine features monthly advice from the experts to help you plan your next remodel or redesign, entertain at home, or find Arkansas's best kept secrets. It is your definitive guide to the state's finest homes and gardens, design professionals, fashion and entertaining essentials, and premier shops and showrooms.