Inspiring your Home and Lifestyle
Thanks to everyone who commented on our blog post to win a copy of Martha Hall Foose’s latest cookbook, “A Southerly Course.” Through a random selection via random.org, the winner is comment #15… Pat Mote! Congratulations! We’ll be getting in touch soon to work out shipping details. Enjoy your new cookbook!
From art director Mandy Keener: “I love pink & stripes…this gets me super excited about spring and planning the spring/summer issue of Weddings in Arkansas.” (“Pink stripes” from the Weddings in Arkansas blog)
From editor in chief Diane Carroll: “A fun post showing a variety of lighting styles, and I especially love the foyer and the mix of traditional architecture, colorful art and shapely pendants.” (“Ways to achieve sleek pendant lighting” from Light Innovations)
From account executive Catherine Barron: “After making a trip to down to Lake Village yesterday, Paul Michael really gave me ‘Spring Fever’ with all their great selection of Easter, floral and new wedding items!” (“Table decorating ideas for spring” from Paul Michael Company)
From associate editor/online editor Paulette Pearson: “I recently discovered this amazingly beautiful, amazingly popular food blog, Tastespotting, after meeting the author at the Design Bloggers Conference in LA. If you haven’t checked it out, it’s a must-read for anyone with even the remotest interest in food.” (“Super duper vanilla cupcakes” from Tastespotting via Sweetapolita)
From assistant art director/special projects editor Laura LaRue: “Wow, love these furniture pieces! The fun patterns add so much to the salvaged wood. Very cool.” (“Weekly wrap-up + Ariele Alasko” from Design*Sponge)
From editor Rosemary Hallmark: “I love, love, love this! So dark and moody. I think I might have to carve out some time for a Halloween dinner party this weekend.” {“Halloween Tabletop: Midnight in the Garden” from Coco+Kelley}
From managing editor Tiffany Burgess: “I love recipes with pumpkin. I found this one on Pinterest and my mouth started watering. Hello weekend baking project!” {“Pumpkin and Cheese Spice Bread” from An Edible Mosaic}
From assistant art director Laura LaRue: “The entire 2012 Coastal Living Ultimate Beach House is so inspiring. And, this has got to be the cutest ping pong table I’ve ever seen. Hands down.” {“2012 Coastal Living Ultimate Beach House – Game Room & Theater” from Urban Grace Interiors}
From publisher Kelly Fraiser: “Give me a book and a glass of wine. This is favorite color combo. Actually I love everything about this room.” {“Tracery Interiors” from House of Turquoise}
From marketing coordinator Tara Johnson: “Cheese and Petit Jean Meats are two of my favorite foods. Add some fancy crackers and berries and I am hooked. Cheese boards are such easy appetizer!” {“Summer Sausage Cheese Board” from Taste Arkansas}
From senior account executive Jennifer Hay: “We had a blast at Lewis Lighting’s Holiday Open House last night! The store looks awesome and I love all the new stuff.” {“See What’s New at Lewis Lighting and Home” from Edison Avenue}
From editor Rosemary Hallmark: “What an unexpected twist on the idea of a Christmas tree! I love this cozy space…when can I move in?†{“floating + decked†from delight by design}
From managing editor Tiffany Burgess: “I love a big Christmas morning brunch and all the traditional foods that go along with it, but sometimes it’s nice to add something new to the mix. Nutella makes everything better, so I have no doubt this recipe is going to become a fast holiday favorite.†{“Nutella Cinnamon Rolls″ from A Beautiful Mess}
From assistant art director Laura LaRue: “I have loved this ever since I spotted it on Pinterest a while ago. I was so excited to be able to purchase this print. I can’t wait to get it in the mail and add it to my mantle this year! †{“o holy night prints are now available {yay!}†from Jones Design Company}
From art director Mandy Keener: “Looks delicious! Might just have to heat that oven and bake away this weekend….†{“In the Kitchen with Baked’s PB&J Scones†from Design Sponge}
From senior account executive Jennifer Hay: “Love this post on wreath and garlands! Can’t wait to put mine up this weekend.â€Â {“Design Detail: Decorating with Wreathes and Garland†from Bear-Hill Interiors}
From marketing coordinator Tara Johnson: “Who doesn’t love a good free printable? These gift tags are so fun!” {“Free Printable Holiday Gift Tags from ‘To & From’ Magazine” from Ampersand Design Studio}
From account executive Emilie Head: “I absolutely love this all white bedroom. It has a great crisp and wintery feel! Hanging stockings on the bed is such a fun way to incorporate Christmas into a bedroom!” {“tis the season†from Beth Davis Interiors}
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.
Today, guest blogger Jason Godwin, executive chef with Simply the Best Catering in North Little Rock, chimes in with three of his favorite holiday recipes: spiced pecans, brioche and sweet potato gratin. Each is versatile and delicious (a magical combination when it comes to holiday cooking!) and was especially chosen for you, At Home’s readers, to help spice up that holiday menu!
Jason’s resume includes a culinary degree from the California Culinary Academy in San Francisco and a stint at the Capital Hotel as pastry sous chef. He also worked with Americorps VISTA in 2004, coordinating chefs who taught classes to low income individuals about cooking cost consciously.
We’re honored you stopped by, Jason. Turning it over to you!
These pecans are awesome. You can play with the recipe until you come up with something that you like! I usually add a little cayenne pepper to the meringue, but you could also use cinnamon, curry powder, nutmeg, etc. Have fun with it! Why not make a big batch of these and package them up as gifts for all your friends and family? The packaging is up to you; these sweet, crunchy, buttery snacks will speak for themselves.
I picked this dough because of its versatility and relative simplicity. It is also a crowd pleaser because of its richness. It is different than many breads in that it has eggs and butter. Every time I make this brioche, I think about how it is almost impossible to find at the grocery store and that, when I was living in France, the brioche section of the supermarket was almost as big as the regular bread section! You can add chocolate chips, dried fruit, cocoa powder, sweet potatoes…the possibilities are endless. I like to roll extra dough out, sprinkle it with cinnamon sugar, and then roll it up for cinnamon rolls. It also makes a great French toast.
Most people think of a gratin as containing cheese. However, the word “gratin” refers to the crust that forms when the dish is cooked. This can be achieved with cheese or bread crumbs, or by using heat to caramelize the natural sugars in the product. Celery root, or celeriac, is widely used in Europe and often in restaurants. It is, however, overlooked in home cooking. It is a fairly gnarly-looking root that can now be found at many grocery stores, and its flavor is mild, nutty, creamy and savory. It is one of my favorite ingredients because of its versatility, as it can be used in soups, purees, gratins and even salads. I would definitely recommend incorporating a root into your home cooking. Don’t be scared…I think you will pleased with the result!
Imagery: MarthaStewart.com, Saveur and At Home in Arkansas
Welcome to today’s edition of Friday Favorites!
It’s sad but deliciously true: Sweets don’t last very long around the At Home in Arkansas office! But just as we’ve fine-tuned the art of consuming, as it turns out we’re also quite handy when it comes to baking. Here, a few of our very favorite holiday cookie recipes, which we hope you’re not afraid to indulge in over the holidays. Tried and true, they might just be your own family’s new favorites!
Happy Friday!
Imagery: www.marthastewart.com
We couldn’t host a Holiday Guest Blogger Series without sharing ideas for one of the most important parts of the season–entertaining! But where to begin? We contacted Heather Smith of Eggshells Kitchen Company in Little Rock to get the scoop on how she throws a stress-free holiday party. Along with a mock-up of how our invitation would look–so easy you can create it yourself–here we offer Heather’s clever idea for an open house party complete with recipes that are both easy and delicious. Starting with her pumpkin pie punch, we can’t wait to indulge.
Thanks for the tips, Heather! Turning it over to you.
In retail and football all the magic takes place in the 4th quarter. The same can be said for entertaining. Social events begin to saturate our calendars, lunch breaks become shopping hours, and the spare bedroom is now Santa’s gift wrap station. Busy, busy, busy, but we never want to miss out on throwing that memorable holiday party. Make it easy on yourself – host an open house. It’s a perfect way to entertain friends during this hectic season. Make your open house just that – an “open†house. Your guests come and go as their schedules permit. Serve easy finger foods that don’t have to be piping hot. Pop the cork or fill a crock pot with cider, and you are sure to be the fuss-free holiday host. Here are a few favorite holiday nibbles.
Cooler days, the kids back in school…it’s prime time for cozying up the kitchen with some home cooking. How about trying a few of those fall veggies you’re seeing at the farmers market?
(photo Lisa Barber, via The Independent, UK)
In our Kitchen & Bath issue, we went directly to the top for some inspiring recipes: writer Lila Ashmore asked chef Jay Baxter of the Arkansas Governor’s Mansion for a few of the first family’s favorites. (Did you know there’s a wonderful garden on the mansion grounds, tended to lovingly and expertly by the Pulaski County Master Gardeners? )
First Family Favorites
Recipes from chef Jay Baxter, Arkansas Governor’s Mansion
Beet, Goat Cheese and Pistachio Pinwheels
Ingredients:
1 T. olive oil
3 fresh beets (trimmed and scrubbed clean)
1 tsp. kosher salt
1 pkg. small flour tortillas
1 cup goat cheese (herbed is preferable)
1 8 oz. pkg. fat free cream cheese (room temp.)
1 tsp. lemon juice
2 T. chopped fresh chives
1 tsp. garlic powder
1 tsp. black pepper
1/4 cup shelled pistachios
Recipe:
Preheat oven to 350 degrees. Toss clean beets in olive oil, place on a cookie sheet and sprinkle with coarse salt. Place in oven and bake until tender, approx. 30-45 minutes. Pierce with a fork or knife to determine tenderness. When fully cooked, remove from oven and let cool. Meanwhile, in a food processor bowl, combine cheeses, lemon juice, chives, garlic powder and pepper. Blend until smooth and spreadable. Add pistachios and pulse for a few seconds. When beets have cooled, slice as thinly as possible into chips. Microwave flour tortillas in package until hot and pliable, 30 seconds to 1 minute. One at a time, remove tortilla from package and cover with cheese mixture to desired thickness; 1/8 to 1/4 inch is best. Next place beet chips on top of cheese mixture, covering completely, and roll up as tightly as possible. Repeat with remaining ingredients until finished. Place rolls in refrigerator and chill for at least 1 hour. Slice into pinwheels of desired thickness. Bite sized or small sushi roll size is best.
Sage and Rosemary Roasted Autumn Vegetables
Ingredients:
1 cup butternut squash (peeled and seeded)
1 cup pumpkin (peeled and seeded)
2 beets (scrubbed clean)
1 shallot (peeled)
3 cloves garlic
2-3 carrots (scrubbed clean)
2-3 parsnips (scrubbed clean)
1 cup fresh chopped sage
3-4 rosemary sprigs
2 T. olive oil
1 T. black pepper
1½ T. kosher salt
Recipe:
Preheat oven to 350 degrees. Slice all vegetables into bite size pieces, leaving carrots and parsnips long. Slice lengthwise if needed. Keep vegetables around the same size so they cook in the same amount of time. Toss veggies with olive oil, sage and rosemary. Place in a baking dish and add 1/4 cup water. Sprinkle with salt and pepper. Place in oven and bake for approx. 1 hour, turning about every 20 minutes.
Garden Fresh Spinach and Feta Puffs
Ingredients:
1 tsp. salt
1/2 tsp. nutmeg
1 tsp. garlic powder
1 cup tightly packed fresh spinach
1 tsp. flour
1/4 cup feta crumbles
10 canned jumbo biscuits
Recipe:
Preheat oven to 400 degrees. Place all ingredients in a food processor bowl and pulse until well incorporated. Place dough on a lightly floured surface and roll out to 1/2-inch thickness. Cut with a biscuit cutter and place biscuits on a lightly greased cookie sheet; spray canola oil works fine. (Cut the dough into squares to have zero waste.) Bake biscuits in a hot oven until light golden, 15-25 minutes. Serve hot.
(photos courtesy of the Pulaski County Master Gardeners and Arkansas Governor’s Mansion)
In case you missed it:
Our weekly roundup of top blog reads: Friday Favorites
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.
