Monday, November 24, 2014

Look what happens when you infuse autumn and winter

With just 3 days until Thanksgiving I'm sure everyone is rushing around getting last minute things to complete your Thanksgiving dinner. I know the East Coast, Philadelphia in particular is bracing for a holiday snow storm. I have to admit I'm a bit jealous. I do love a good snow storm. Theres a certain feeling that comes over me when the radar shows snow. It's definetly that same "nesting" phenomemon that a woman goes through to prepare for a new baby. I would always make sure the food situation was under control. You know 3 loaves of bread and 5 gallons of milk to get us through 3" of snow. People from New York would literally laugh in our face since they've already experienced a massive 65" so far and another one rolling in on Thanksgiving. 
So with the start of the holiday season and Thanksgiving being the kickoff I thought I'd infuse both fall and winter into my holiday table centerpiece. This over exgaggerated cornucopia is brimming with fresh rosemary, grevillia, gold medallion, succulents, moss, pinecones, mallow, berries, birch and jasmine vine. 

Friday, November 21, 2014

Bringing out the Big Guns

When my sister called me on the fly to do an arrangement for her boss for her birthday I was more than happy to accommodate. Nik said it had to be fabulous and pretty so I immediately thought of peonies and dahlias, two of the most beloved flowers in the universe. I ran to the Flower Trade Market and was able to score a beautiful mercury glass goblet from Accent Decor. The dainty pink hydrangea was used to base my design. The soft feathery foliage is Grevillea Ivanhoe and it formed my lines along with the Cafe au Lait Dahlias. I accented with Festivus Maximus Peonies and filled in with spray roses.   There ya have it. Moral of the story, if you want to make a statement bring out the big guns and use mammoth dahlias. You can't go wrong. 

Tuesday, November 18, 2014

Melt in your Mouth Apple Crisp

15 mins
15 mins
30 mins
Serves: 4

8 apples
4 tablespoons butter
⅓ cup brown sugar
½ teaspoon cinnamon

Crumble topping
½ cup flour
¼ cup oats
⅓ cup brown sugar
¼ cup sugar
¼ teaspoon salt
½ teaspoon cinnamon
4 tablespoons butter, chilled and cut into thin slices

Preheat oven to 400 degrees.

Prepare the crumble topping in a medium bowl whisk together flour, oats, brown sugar, sugar, salt, and cinnamon. Use hands to knead in the butter. Set aside.

Peel and cut up 4 of the apples. Add cut apple into small pieces, butter, brown sugar, and cinnamon to a medium sauce pan and sauté over medium heat for 8-10 minutes, or until apples are tender. Frequent stirring needed.  Remove from heat.
Chop the tops off of the remaining 4 apples and use a spoon to scoop out the flesh. Discard the flesh. Try not to scoop to deep as the filling will seep out through any cracks or holes.
Fill apple bowls with hot filling from the sauce pan. Top with crumble topping.
Place stuffed apples on a baking sheet and bake for 10-15 minutes until top is crisp.