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Five Fresh Home Decorating Fixes You Can Do Yourself

Spring is in the air, and with it, the desire in many of us to freshen up our homes. Don’t worry, that doesn’t mean you have to spend a gobs of money for a new look. Now, I love shopping for new things as much as the next gal (maybe more!)  but ready for a secret? You can update your home without breaking the bank. First, try some of these simple ideas that will make a big difference fast! by Paula Gaull

Fresh Fix #1-Paint your walls

Painting is by far the quickest and easiest way to transform a room. Here are some ways to narrow down color choices:

  • Use an inspiration piece that will stay in the room–like a painting, or rug–as a guide.
  • Choose a color from nature that you love.
  • Take a look in your closet. See all those blue shirts? Maybe they’re telling you something. Choose a paint color that looks good on you and you’ll always look good in that room.

Fresh Fix #2: Change your lighting

One of the most important, but overlooked elements in decorating is lighting. Lighting can really affect the look and feel of a room.

  • Arrange your lamps in a triangle pattern.
  • For dramatic effect, layer 3 light sources: floor/table lamp, chandelier on dimmer, candlelight.
  • Don’t overlook natural light. Pull back the drapes and let the light in.

Fresh Fix #3: Re-arrange your furniture

Often when a room doesn’t feel “right”, the issue is furniture placement.

  • Create a comfy conversation area.
    • Tip: Get furniture placement cues from your last gathering–did your guests move chairs to be able to better chat with each other or comfortably reach food on the coffee table?
  • Pull furniture off the walls for interesting feel.

Fresh Fix #4: Accessorize like a pro

Accessories are the most personal (and fun!) part of decorating and the key to making a room feel pulled together.

  • Shop your own house for pieces with similar colors, textures and themes.
  • Arrange pieces of varying heights.
  • Use groupings in odd numbers: 3 and 5 are common.

Fresh Fix #5: Surround yourself with things you love

Here’s the biggest secret of all: your room should be about what you love, not about rules or what someone else likes.

  • Have at least one piece in your room that makes you smile every time you look at it. For example, I have a delightfully cheesy “Cat Pirate” painting.
  • Make your room work for you and your family.
  • If you’re hanging onto a piece of furniture you hate, don’t agonize, or worse, decorate around it. Just get rid of it!
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About Paula Gaull Stylist Paula Gaull, founder of New Leaf Redesign, is a Certified Interior Staging Specialist (CISS) and an award-winning redesigner. She combines a background in real estate sales, marketing and advertising to bring a unique set of skills to her staging and redesign projects. Her one-day room makeovers have earned her national recognition.

The Evolution of Style: The Newlywed Nest

By Nancy Boughton

A marriage is not only the coming together of two individuals, it is a fusion of two distinct design styles. Sometimes the union is frat boy meets Junior League debutante. Other times Mr. Conservative ties the knot with Beach Barbie. The initial nest is often a blending of castoffs and space saving choices.

When thinking about your first home together as a married couple, I would assess the interests and aptitude of each partner and decide upon a budget. Here are five fast tips to help newlyweds debut their design style:

Set a budget: A realistic budget is the GPS that will navigate many of your choices. Along with a numerical value, couples need to prioritize their projects. Is a divine duvet cover worth more than framing  wedding photos? A new media center versus upgrading the kitchen cabinets? Let the negotiations begin!

 Create a plan: Creating a master plan is essential. Take inventory of what you have and what your need. Measure spaces and create a blueprint of rooms sizes. Design a Pinterest board of items and ideas you adore. Planning is key to staying on track and realizing your dream.

 Choose a color direction: Do you want your space to pop with color or create a more neutral vibe? Take stock of your color preferences as a couple to create a color direction. It is important to identify where you fit into the rainbow of colors available.

 Find hidden treasures: Before you begin browsing through catalogs, visiting websites or running to the nearest retailer, check out yard sales and your grandmother’s attic to discover hidden treasures. Often times you can discover fabulous vintage gems that can be updated to create one-of-a-kind pieces that reflect your personality and style.

Make it your own One of the joys of starting a life together is to create your own original story. There is no magic playbook to either write your story or choose a design style for your home. Be authentic and stay true to who you are and most importantly enjoy your new nest and life together.

Nancy Boughton is an interior designer based in Andover.

Select Seasonal Favorites for Your Nuptials

By Gregg Brackman

You officially said “I do” and are creating a menu of things to do for your upcoming wedding. When it comes planning the reception, be sure to choose menus ripe with foods that are indigenous to the region and season. Why create a cookie-cutter catered event when New England has delicious fare for every season grown locally?

Here are some New England favorites that harmonize with the seasons to create flavorful favorites:

Winter: Shellfish and oysters are wonderful selections for the winter months. Fresh warm kale is a great accompaniment. A winning  winter dessert is a nice piece of bread pudding served with a hot beverage.

Springtime: Flaky flounder is a fabulous fish to serve in the springtime. Fiddleheads and string beans create a delicious pairing. Fresh berries like blueberries, strawberries and raspberries are the perfect desserts to serve, whether topped with cream or tucked in pies or tarts.

Summer: There are schools of fish to choose from in the summer, everything from striped bass to bluefish, cod, haddock and tuna tastes heavenly in the summer months. Fresh vegetables like cucumbers and summer squash are equally abundant as are virtually every vegetable under sun.

Fall: Autumn is a lovely season to serve blue fish or sword fish with colorful squash. Apples and pumpkins make great table decorations and pies.

Here is a late winter recipe for your wedding:

Shrimp, Winter Citrus, and Fennel, with Spiced Rum and Bacon: Serves six

Wine to pair with: Sauvignon Blanc

13 shrimp, cleaned and deveined

1 fennel, sliced thin

1 orange supremed

1 grapefruit supremed

½ cup lemon/orange juice

1 cup bacon lardons (cooked) reserve fat

1 bunch fresh basil

3 oz of spiced rum

Salt/pepper to taste

Directions:

  • Cut bacon into small squares and cook, reserving the fat.  Drain the cooked pieces on a paper towel and set aside.
  • Take oranges and grapefruits and cut out supremes.
  • Take fennel and cut in half so it lays flat on cutting board, slice as thin as you can get it to create ribbons.
  • Take shrimp (I suggest buying the shrimp peeled and deveined, it will save you a lot of time and aggravation) and sauté in a pan with bacon fat.  Be sure to make sure the pan is hot and the oil is shimmering or it will stick.
  • Once the shrimp is almost cooked and moving freely in the pan, add the fennel,  continue sautéing for 1 minute and add the fruit,  toss a few times and let heat come up (45 sec.)
  • Add rum and let alcohol cook off.  Remember to put rum in away from the stove,  it will flare up, it’s okay when the flame goes out the alcohol has dissipated.
  • Add fresh basil and toss until wilted and bright green.
  • Add salt and pepper to taste, plate in a shallow bowl and garnish with fennel greens and bacon.

Chef Gregg Brackman is the founder and owner of G Bar & Kitchen in Swampscott. He has created a unique, elegant and flavorful blend of the finest cuisines to bring his passion for food to every table.

Incorporating Family History On Your Wedding Day

wedding_tablescape-soft_edge-1By Stylist Paula Gaull

Weaving family history into your wedding is a familiar sentiment dating back to the Victorian era when brides were instructed to wear ”something old, something new, something borrowed, something blue” for good luck. Oftentimes brides will don a piece of heirloom jewelry or favorite lace glove. Another way to braid history into your wedding and share your family style with your guests is to share a piece of history through favorite objects. Here are five great ideas to add vintage-style elements to your wedding:

• Find a nice old window frame and use it to display your table cards.

• Gather up large tin cans, paint them your favorite colors (consider unexpected metallics like copper and gold) or cover with wallpaper, and use them as centerpieces. Pop in some fresh posies and voila!

• Thumb through photo books to find pictures of the bride and groom throughout their lives–either together or separately. Put them in interesting frames and arrange them on tables for guests to enjoy a stroll down memory lane.

• Collect beautiful vintage buttons to scatter throughout the tables or display in glass containers.

• Place a mason jar in the center of each table. Ask guests to jot down and share a piece of wedding advice for the happy couple.

About Paula Gaull Stylist Paula Gaull, founder of New Leaf Redesign, is a Certified Interior Staging Specialist (CISS) and an award-winning redesigner. She combines a background in real estate sales, marketing and advertising to bring a unique set of skills to her staging and redesign projects. Her one-day room makeovers have earned her national recognition.

Panko Crusted Olives with Herbed Goat Cheese

Panko Crusted Olives

Panko Crusted Olives

Hot olives, creamy goat cheese and a crisp panko crust? Yes, I’m in love. Go beyond the cheese board and crudite, think hot, toasty amuse bouchée and give your guests an extra bite that says you were expecting them.  We all know the kitchen, no matter the size, is the favorite hang out in the house. Stay a step ahead and have these sitting up on the kitchen island ready for guests arrival.  My favorite thing about these bites is that they hold well fried up to 5 hours in advance and reheated in the oven at 250F for 15-20 minutes on a rimmed cookie sheet before serving. You will look like such a kitchenista effortlessly pulling these from the oven – not a trace of flour, panko or fry pan to be seen. Grate a little parmigiano on top just as you see the first familiar face appear and bonus points if you toss in some fried parsley. Don’t you love a winter gathering? *Substitute Gorgonzola for the herbed goat cheese for a rich, earthy alternative.

Ingredients: yields 50 stuffed olives

  • 50 Sicilian Olives, pitted (I like to get mine at the olive bar at the supermarket or specialty store)
  • 8 oz goat cheese, room temperature
  • 1/4 tsp ground mustard
  • 1/4 tsp red pepper flakes (I like to use Allepo dried pepper)
  • 1 Tbs fresh herbs, minced (rosemary, thyme and oregano are always nice)
  • 1 cup panko crumbs
  • 1 cup all purpose flour
  • 2 eggs, whisked
  • 1 cup canola or vegetable oil for frying
  • 2 Tbs parmigiano, grated for garnish

Preparation:

  • Place olives in a colander in sink to drain of excess oil.
  • For the goat cheese mixture: in a small bowl, combine the cheese with mustard, red pepper, and herbs.  Mix gently with a fork.
  • Using your fingers, pack cheese mixture into the olive cavern.  Wipe olive edges with fingers to keep the surface tidy.
  • Prepare batter station: place flour, whisked eggs and panko in three separate, low rimmed bowls.
  • Heat oil in a shallow fry pan over medium heat. I use our All-Clad Stainless Steel 3qt Sauteuse. For frying, you want the oil to be between 350-400F.  375F is ideal.
  • In batches of  8-10, roll goat cheese stuffed olives in flour, dredge through eggs, and roll in panko.
  • Gently place battered olives in oil.  Fry 1-2 minutes and then roll over with a slotted spoon.
  • Fry another 1-2 minutes until a beautiful medium  golden brown.
  • Remove with a slotted spoon and place on a paper towel lined baking sheet to drain of excess oil. Repeat.
  • Serve immediately or allow to cool and store in an airtight container and reheat in an oven at 250F for 20 minutes just before serving.  Garnish with fresh grated parmigiano!

Maple Walnut Granola with Flax and Cranberries

Finished Product: Maple Walnut Granola

Finished Product: Maple Walnut Granola

I love a rich, nutty granola. Lucky for me, this tasty meal even meets my resolution requirements! The deep flavor of the antioxidant-rich Grade B Maple Syrup balanced by the earthiness of the walnuts, flax and wheat germ make this a healthy treat on top of Greek yogurt.  I even keep a baggy of this in my glove box for when I get tied up doing errands and my hunger starts to get the better of my good mood. A mason jar filled to the brim with this fibrous treat makes for an excellent hostess gift, too. Long weekend at your friends ski cabin, perhaps? I encourage you also to use the ratios as a guideline to experiment with flavors and textures. For example, pecans substitute nicely for the walnuts and pepitas, or pumpkin seeds, work well in place of sunflower seeds. The sky’s the limit when it comes to dried fruit and a local honey makes for a nice sweetener instead of  maple syrup.

Ingredients: Yields approx 6 cups

  • 2 1/2 cups old fashion oats
  • 1 cup wheat germ
  • 1/4 cup flax seed
  • 1/2 cup shredded coconut, sweetened
  • 1/3 cup sunflower seeds
  • 1/2 cup walnuts, coarsely chopped
  • 1/2 cup sliced almonds
  • 2 tsp cinnamon
  • 1 tsp salt
  • 3/4 cup canola oil
  • 3/4 cup maple syrup, grade B
  • 1/2 cup dried cranberries

Preparation:

  • Preheat oven to 350 and line a rimmed baking sheet with parchment paper.
  • In a large mixing bowl, combine the old fashioned oats, wheat germ, flax seed, coconut, sunflower seeds, walnuts, almonds, cinnamon, and salt.  Stir until evenly combined.
  • In a medium bowl, combine the canola oil and maple syrup.  I like to mix these in a 4 cup pyrex pitcher, great for measuring liquids and a clean pour.  Whisk with a small whisk or fork until emulsified (thick and combined).
  • Pour maple syrup mixture on top of oat mixture.  Stir well, until oats are wet and evenly coated. Spread evenly across the rimmed baking sheet and bake for 30- 35 minutes until evenly toasted, stirring every 10 minutes.
  • Allow to cool completely, about 1 hour, before adding cranberries.  Toss to combine and store in an airtight container for 1-2 weeks.

Serving Idea: I catered a brunch event last Sunday and served the Maple Walnut Granola in a mini parfait cup with fat free, plain Greek yogurt. I lightly sweetened the yogurt with maple syrup using a 10:1 ratio (yogurt:syrup).  By tying the miniature spoon to the footed cup, this was great for passing, not to mention adorable. This would be a great, healthy menu item for a bridal, baby, or wedding shower!

Chic and Shifty

Longchamp, Expandable Bag

Longchamp’s expandable bag

Longchamp’s expandable bag bears the line’s sleek good looks and expands to fit your treasured possessions. By Aricia Symes-Elmer – Photos by Zoe Isaac

These days, there is a focus on transitional pieces that are designed to be worn in different ways: the dress that can be worn as a skirt, or the skirt that can be worn as a shawl. This trend extends beyond clothing, and manufacturers are creating pieces that give us more bang for our buck and easily adjust to our ever more complex lives. Take this newest addition to the Longchamp line—it’s the perfect piece to stash inside your suitcase for the trip back home after the holidays, as we all know that, for some reason, even without any new additions, items never fit back into the suitcase on the trip back home! This bag folds into a cute package, then expands to a medium—and even large—tote. Perfect for toting things while on your trip, it also provides the perfect spot for any presents, purchases, or overflows on your trip home! Longchamp collapsible bag, $255, Lyn Evans, 9 Main Street, Andover, 978-269-0266

Holiday Trip Style Tips

Cashmere sweater wrap, Collections, Newburyport

Cashmere sweater wrap, Collections (photo courtesy of Collections)

Transitional pieces make packing for holiday travel simple and beautiful! By Aricia Symes-Elmer – Photos by Zoe Isaac

Traveling during the holidays adds a whole new dimension to packing and dressing. Whether you’re at a hotel, your childhood bedroom, or your in-laws’ home, packing a few key items will make your stay more comfortable and stylish.

Pieces that transition from dressy to casual are your best bet for packing light and looking great, no matter what situation arises. With gifts and baubles taking up luggage space, wardrobe efficiency is a must!

A beautiful wrap sweater (pictured right) can cover you on the couch while you watch TV, and it doubles as a graceful shawl for dinner out. It also works with jeans and a great pair of heels for a casual outing. (Wine Cashmere wrap, Subtle Luxury $245; Black dress, Lanston $115; Fur scarf, Hatattack $85, The Collection)

This is a great time to enlist your favorite LBD (little black dress). It should be a piece that fits beautifully and provides a clean palette to create any look you need on your travels. Pair it with flats, tights, and a cozy scarf for last-minute errands or lunch with a friend. Add great heels, accessories, and a wrap and you’re ready for your evening out!

Lyn Evans Potpourri Designs

Lyn Evans Potpourri Designs black sweater and collar necklace

Pile on the accessories! Belts, necklaces, pins, scarves, and other items can completely change the look of an outfit instantly and add holiday flair. Add a sparkling necklace to your jeans and heels and you are ready for a casual dinner out. This same piece can dress up the cocktail dress you packed for the holiday party. A shimmering belt can be wrapped around your sweater for festive flair. These small treasures pack easily—and pack a punch!

Lastly, remember to pack yourself a pair of comfortable house shoes and a robe. Inevitably, you’ll raid the refrigerator at an odd hour, or decide to sneak down to the hotel spa; being comfortable and presentable is a necessity in mixed company.  No need to create any unnecessary family drama with an accidental exposure.

 

Silk Scarves

Silk Scarves

Scarf Session: These slick little numbers serve many purposes and make packing a breeze.

Silk or satin scarves are among the most versatile pieces you can pack, and they take up no space at all in your luggage. I always keep one in my handbag, especially when traveling, and I find endless uses for it! Pick a beautiful print that works with your other items, then, use it to tie your hair back or keep your neck warm. It adds a splash of color to a dress or jeans, and a punch to your everyday bag when tied to the strap. Drape it over your shoulders as an evening wrap, and then use it to wrap your hair at night to keep your locks tamed. Hand painted  Silk Scarf, Iro Design Studio, $66; Sense of Wonder, 27 Main St. Andover, 978 475 5544

Anna Rossi Bakes Bacon Gruyere Thumbprints

Bacon Gruyere Thumbprints

Bacon Gruyere Thumbprints

Bacon. Cookies. Two things I adore and today they are bound together by rich earthy Gruyere and a bright and zesty compote. Savory loves sweet and the two call out for a sparkling glass of bubbly! Place a platter by the drinks at the holiday party as these keep you in the mood to make-merry. AJ and I will be plating these up for this years holiday party. Oh, what fun!

Bacon Gruyere Thumbprints  with Orange Fig Compote:  makes approx. 24 savory cookies

4 oz (1 stick) unsalted butter, at room temperature
8 oz Gruyere, finely grated
1/3 cup hard wood smoked bacon, cooked and finely chopped
1 1/2 cup all-purpose flour, I like King Arthur
1 1/2 tsp salt
1 tsp ground pepper
1 large egg, beaten for egg wash
1/2 cup pecans, finely chopped (I use a mini Cuisenart)
1/4 cup compote, I like Dalmatia Orange Fig Spread

Preparation

Combine butter and Gruyere in the bowl of a stand mixer.  Using the paddle attachment, cream ingredients on medium speed for 2-3 minutes, until smooth in texture and a light color. Meanwhile, in a medium mixing bowl, combine flour, salt, and pepper.

Add bacon to butter mixture and mix for another 30 seconds or until incorporated.  On medium low, slowly add flour mixture in thirds. If the mixture is a little too dry (crumbly and still visibly floury) add a teaspoon of ice cold water.  There may still be some dough “pebbles” at the bottom of the mixing bowl.  Incorporate these by hand on the work surface.

On a lightly floured work surface, divide dough into two equal parts.  Gently form two even logs approx 1 3/4″ in diameter and 6″ long.

On a smooth, flat surface, evenly disperse the pecans (I like to use a 1/4 cookie sheet to keep everything contained.)  Brush the logs with beaten egg and gently roll through nuts, pressing gently and firmly.  Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 350F.  Line a cookie sheet with parchment paper or a sil mat.  Slice dough in 3/8″ rounds and place on cookie sheet about 2″ apart.

Using the round, blunt point of  a wooden spoon handle, gently press a “thumbprint” in the center of each cookie about 1/8″ deep.

Bake for 18 minutes.  Remove from oven and add a small dollop (about a 1/4 tsp) of compote in the center of each indentation.  Continue baking for another 8 minutes or until a light golden brown.  Let cool on tray for 3 minutes before moving over to a cooling wrack.  Garnish the compote with a pinch of thyme while cookies are still warm.

These pair beautifully with Prosecco!

Festive Macarons for Your Thanksgiving Table

Thanksgiving at the in-laws? Your mother-in-law will swoon if you walk through the door with these! Let’s face it, macarons are chic little buggers. Calories couldn’t possibly count when something is this adorable, right?!  With a few basic tools and a little finesse, macaroons are simple to execute.  Below is the my Basic Macaron Recipe.  The recipe provides a solid base structure to customize anyway you wish.  As foliage is near peak in Boston, I played up the Autumn notes.  Scroll down to see three unique flavor combinations using the same basic batter recipe.  These make great hostess gifts!  Pick up some professional white pastry boxes at your local craft store and let these sweet cakes speak for themselves the next time you walk through the door.  They’re already dressed for the party! - Anna Rossi

 

Pumpkin Macarons with Maple Creme

Pumpkin Macarons with Maple Creme

My basic Macaron Recipe

Equipment: Food Processor, Hand Mixer, Pastry Bag with 1/2″ plain round tip, Sil-Mat or Parchment Paper, Cookie Sheet

Ingredients: Makes 16 Macarons

- 3/4 cup ground almonds (flour/meal)

- 1 cup confectioners sugar

- 2 extra large egg whites

- 1/4 cup granulated sugar

- Seasoning/Flavoring of choice

- Food Coloring (optional)

- Favorite Filling

Preparation:

Preheat oven to 325F.  Prepare baking sheet with a sil-mat or parchment paper, trimmed to fit. Prepare Pastry Bag with 1/2″ plain round tip.

In a food processor, combine ground almonds and confectioners sugar. Pulse 10 times to integrate and create a light, fluffy powder.

Using a hand mixer in a medium mixing bowl, beat egg whites to form soft peaks.  Add desired seasoning/ flavoring and food coloring (optional).  Continue mixing and slowly add granulated sugar.  Continue mixing on medium speed until egg mixture forms stiff peaks and has a beautiful, meringue-like, sheen to the batter.

Gently fold in flour mixture to egg mixture, one third at a time, using a rubber spatula. Continue folding until the dry ingredients have completely integrated and batter resumes a beautiful, shiny quality and a ribbon like texture.

Fill pastry bag with batter and carefully pipe approx 32 small circles onto prepared cookie sheet. Before placing in the oven, lift cookie sheet and tap bottom with hand a few times to release any air in batter and help mixture settle.  Let rest  for 10 minutes before placing cookie sheet into oven.

Bake 25-30 minutes. Let cool completely.  Sandwich pairs together with desired filling. I use a ziplock bag as a pastry bag with the bottom corner snipped to make an even circle of filling on flat cookie surface. Chill macaroons until ready to serve. Enjoy within 24 hours of assembling.

**Cater your macaroons to the season with these fall inspired flavors**

 

Maple Sugar Macarons with Pumpkin Ganache and English Toffee

Maple Sugar Macarons

1 basic Macaron Recipe (see above). *Substitute 1/4 cup granulated sugar for 1/4 cup maple sugar, if available 1/2 tsp maple extract

Pumpkin Ganache: (Warning: You may want to find a private corner and consume in huge spoonfuls.  AMAZING!)

8 oz white chocolate (I like to use the Lindt Classic Recipe White Chocolate Bars found at most grocery stores), chopped

3 Tbs heavy cream

2 Tbs brown sugar

1/2 cup pureed pumpkin

1 1/2 tsp pumpkin pie spice (I love Trader Joe’s mix)

English Toffee/Heath Bar/Almond Rocca crushed for decoration

Ganache Preparation:

Melt white chocolate in a double boiler.

In a small pot, heat heavy cream, brown sugar, pumpkin puree, and spice until warm.

Remove White Chocolate from heat.  Fold in pumpkin mixture. Place mixture in pastry bag (I use a ziplock and snip a small hole in the bottom corner when I’m ready to use) and chill for 30 minutes until thickened slightly.

Pipe evenly and generously onto flat surface of cookie.

I like to use crushed English Toffee as a decoration for this tasty treat.

 

Pumpkin Pie Macarons

1 Basic Macaron Recipe (see above)

Plus 2 Tsp Pumpkin Pie Seasoning

Maple Creme Filling

6 oz cream cheese, softened

3 Tbs unsalted butter, softened

1/4+ tsp maple extract

1/2 tsp vanilla extract

2 cups confectioners sugar

Creme Preparation: Combine all ingredients and cream with a hand mixer until light and fluffy.  Transfer to pasty bag and pipe.

 

Cumin Macarons with Citrus and Anise Mascarpone (Note: This is an unexpected flavor combination, best served to a sophisticated palate)

Cumin Macaroons:

1 basic Macaron Recipe (see above)

Plus 1/8 tsp cumin, finely ground

Citrus and Anise Mascarpone:

1/2 cup mascarpone, softened

1/3 cup citrus marmalade (orange, grapefruit and/or lemon are fantastic)

pinch ground anise

pinch ground clove

Preparation: Whip with rubber spatula until smooth. Transfer to pastry bag and pipe.

Maple Flirtini

Maple Flirtini

Maple Flirtini

It’s the time of year again for some of New England’s favorite pasttimes! Leaf peeping, apple picking, hay rides and harvest fairs are back…oh October, how I do love you!  Nothing whets my appetite more for a Fall Elixir than crisp chilly days spent tromping around the New England outdoors in Autumn.  This year our Apres-Leaf-Peeping Cocktail is a positively delicious Maple Flirtini.  It’s rich (with spiced rum and fresh maple syrup), spicy (with fresh pressed ginger and cinnamon), bright (with lemon and bitters) and smooth (with sweet vanilla schnapps). So, fellow New Englanders, grab the fur and flannel, peep some leaves, score yourself a pumpkin, and invite the entire crew over for this wonderful libation that packs a serious autumn punch! From our table to yours, Cheers! – Anna Rossi

 

The MAPLE FLIRTINI: Serves 6 (Recipe can be doubled and makes a great punch!)

The Bar:

1 1/2 c. light spiced rum – I use Mount Gay, Capt. Morgan’s is also nice

3 c. cider - Trader Joe’s Pear Cinnamon Cider is fantastic, if you can find it, otherwise apple juice, cider or even Martinelli’s Sparkling is a great alternative

2 oz vanilla schnapps/liqueur

2 oz maple syrup

Dash of Angostura Aromatic Bitters

2 + Tbsp pressed ginger - I love extra ginger-the more the better! I also like the pulp-the drink feels a little more hearty and healthy. If you prefer a thinner drink, simply strain the juice!

2 Tbsp lemon juice

Fresh pomegranate, ground nutmeg and a cinnamon stick for garnish!

*You can control how sweet the party is based on how much schnapps and syrup you add.  If you would like something a little less sweet, add just half of the vanilla schnapps and maple syrup quantity then add an extra squeeze of ginger. Spicy!

Serve shaken straight up, stirred on the rocks, or double the recipe for a crowd-pleasing punch.

Meet Anna & AJ Rossi!

Anna Rossi

Anna Rossi

Meet Anna Rossi!

Anna hails from a small island in the Pacific Northwest, a short ferry ride from Seattle,WA. She was raised as an only child by her two remarkable parents, Molly and Steve.

On a whim, she headed East for college and graduated Phi Beta Kappa with a BA in Sociology and Theater from the University of Vermont. She spent over two years abroad studying in Denmark, France, Italy and Spain. One of her most unique experiences and greatest accomplishments was walking over 750 miles on a solo trek across France and Spain on el Camino de Santiago.  It was along this dusty path that she had her first whole roasted trout, sipped from a fountain of wine and discovered her love of flan.

Anna’s favorite souvenir is a new recipe and considers FOOD to be her “hub.”  Not only does she see food as a vehicle for health and nourishment but also as a form of self expression and motivation to build community, entertain, imagine and (most importantly) dress up!  Brave Apron celebrates all things bold, tasty and whole!

Anna lives in Boston with her fantastic husband, AJ, who she met in 2006 at a dive bar around the corner.  What could be sweeter!?

AJ Rossi

AJ Rossi

Meet AJ Rossi!!

AJ was born and raised in Connecticut. Growing up in a big Italian family while spending summers along the shore, AJ developed a deeply rooted passion for seafood and cooking.  A jack of all trades, AJ has a background in genetics, cancer research, technology and publishing. He has a gift for business development and the Midas touch when it comes to start-ups.  However, like Anna, AJ’s most thought provoking part of his day is “hey, what’s for dinner”!  AJ and Anna share a true passion for cooking and love sourcing ingredients and celebrating New England’s unique culinary identity.  AJ’s “School of Shucking” taught Anna how to perfectly open both clams and oysters, how to steam the perfect lobster and has wowed her with his spear fishing abilities – she had her doubts but now will expect a fresh fish for dinner whenever he puts on his wet suit. Like the French say- appetite comes from eating… in every case, appetite always seems to come when striking up a good conversation with AJ!

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