CRANBERRY ORANGE CRUMB TART

I realize in early January most everyone has devoured enough sugar to choke a horse, but I have to share this tart recipe.  Just bookmark it and pull it out at a later date.

I've always wanted to try my hand at a tart recipe, but first I had to get myself a tart pan.  So, I did just that this past summer and started looking for recipes in the fall to bring to our holiday family dinner. 

I landed on this cranberry orange tart and I'm so glad that I did.  It was sweet, but also tart.  Totally enjoyed by the entire family.

INGREDIENTS: 

CRUST:

2 cups crushed cinnamon graham crackers (about 14 whole crackers), divided

½ cup sugar, divided

6 Tbsp. butter, melted

¼ cup flour

¼ cup cold butter, cubed

¼ cup packed brown sugar

FILLING:

1 large navel orange

1 cup sugar

3 Tbsp. quick cooking tapioca

¼ tsp. baking soda

¼ tsp. ground cinnamon

1/8 tsp. ground allspice

4 cups fresh or frozen cranberries, thawed

2 Tbsp. brandy or cranberry juice

DIRECTIONS:

Preheat oven to 375 degrees.  In a small bowl, mix 1 3/4 cups crushed crackers and ¼ cup sugar; stir in melted butter.  Press onto bottom and up sides of an ungreased 11 inch fluted tart pan with removable bottom.  Bake 7-8 minutes or until edges are lightly browned.  Cool on a wire rack.

For topping....in a small bowl, mix flour, brown sugar, and remaining crushed crackers and sugar.  Cut in cold butter until crumbly.  Refrigerate while preparing filling.

Finely grate enough zest from the orange to measure 1 Tablespoon.  Cut a thin slice from the top and bottom of the orange, stand orange upright on a cutting board.  Cut off peel and outer membrane.  starting from the top.  Holding orange over a bowl to catch juices, remove orange sections by cutting along the membrane.  Squeeze membrane to reserve additional juice.    Cut orange pieces in half.

In a large saucepan, mix sugar, tapioca, baking soda, cinnamon and allspice.  Add cranberries, brandy, grated zest and reserved juice; toss to coat.  Let stand 15 minutes.    Preheat oven to 425 degrees.

Bring cranberry mixture to a full boil, stirring constantly.  Add orange section; heat through.  Pour into crust; sprinkle with topping.  

Bake 10-15 minutes or until topping is golden brown.  Cook on a wire rack.

Remove sides of pan and slice into pieces.

Enjoy!

recipe c/o:  www.tasteofhome.com

GOLD COCKTAIL DRESS

I was originally considering making a cathedral veil from some gold lace, so I made an online purchase of a lace that caught my eye.  When I received it I realized it wasn't right for a veil....it was much too heavy.  So instead, I thought I'd use it to make a pretty cocktail dress.

Sometimes the beauty of a dress is not only in the design, but in the fabric choice.  While this design has some unique features, like the midriff panel and the open "v" shaped back.  To me, what truly makes this dress special is the fabric.

I used a sandy/taupe satin for the underlayer and really worked on engineering the layout of the motif on the bodice so it not only highlighted the gorgeousness of the lace, but left enough empty space to see the beauty of the underlayer as well. 

I chose to use an invisible zipper to minimize the impact it would have on the motif....because it's hidden, the motif flows nicely right across where the zipper lies.

Finally, I fully utilized the curves and cutouts of the motif to make a totally unique hemline!  Because the underlayer is a good 4 inches shorter, you can really see the florals, branches and abstract patterns. 

The bodice is fully lined and I used french seams for a custom couture finish. 

The dress fit like a charm, and my client was thrilled with it......I'm looking forward to getting a few pictures of her in the dress when she heads out to the NYC theatre district with her husband in just a couple short weeks from now!

ICE CREAM ROLL

I've always wanted to try my hand at an ice cream cake, and I thought an ice cream roll would be a nice end to our Christmas Eve dinner.   I've made a pumpkin roll cake before, so I knew what I was in for with the process....but, I really love the flavor of chocolate and peppermint so I thought a chocolate cake with peppermint ice cream would be super yummy!    And, I have to tell you .... I was not disappointed!

I actually combined several recipes, so I'm calling this one my own.  I apologize for the sloppy serving platter.....I waited until the next morning to take pictures of the leftovers.   Cutting it (after freezing overnight) resulted in some of the ganache breaking, so less than perfect pictures....but I wanted some decent light.

INGREDIENTS:

CAKE:

½ cup unsweetened cocoa powder

¼ cup flour

½ tsp. baking powder

6 eggs, divided

¼ tsp. cream of tartar

pinch of salt

3/4 cup granulated sugar

½ tsp. vanilla

FILLING:

1.5 quart peppermint ice cream

CHOCOLATE GANACHE TOPPING:

2 4oz. semi-sweet chocolate bars

8 oz. cream

1 tsp. instant coffee granules

DIRECTIONS:

Heat oven to 375 degrees.   Coat a 15x10x1 inch baking with non-stick cooking spray.  Place a piece of parchment on the spray.  Once in place, spray the parchment paper.

In a small bowl, mix the cocoa, flour and baking powder.  Set aside.  

In a large bowl, whip egg whites and salt until frothy.  Gradually beat in ¼ cup of the sugar until medium shiny and stiff peaks form (approx. 5 minutes).    Set aside.  

With the same beaters, beat the yolks, the remaining ½ cup of sugar and the vanilla until thick and a pale yellow (approx. 4 minutes).

Fold the yolk mixtures into the egg whites.  Fold in flour mixture in 2 batches.   Spread into prepared pan and bake 12-14 minutes.  Until cake springs back when lightly touched.  

Run a knife around the edges of the pan.  Lay a towel dusted very lightly with confectioners' sugar on the counter.  Invert the cake onto the towel and remove the parchment.  Roll the cake  (including the towel) starting from the short side and allow to fully cool on the counter.  Approximately 30-40 minutes.  In the meantime, remove the ice cream from the freezer and allow to soften on the counter.  

When the cake is cool, unroll and spread the ice cream on top of the cake.  Re-roll and place in the freezer for approximately 1-2 hours before topping with the ganache.  

To make the chocolate ganache.  Break the chocolate into small pieces, place in the top of a double boiler with the cream and coffee.  Slowly simmer until fully melted and warm; stirring occasionally.   Let cool for approximately 15 minutes.  Stir and pour over ice cream roll.   I froze the entire cake for another 2 hours before I served it.

Enjoy!

AIR DRY CLAY (BAROQUE MIRROR)

Back in 2016, I shared a project my husband and I worked on to create a full length mirror for my studio.   It turned out great, and has been invaluable to me and my clients.  In actuality I was really hoping to incorporate a baroque style mirror, but frankly I just couldn't justify the cost of them.  Every time I spotted one, I'd always check them out and hoped I'd find a bargain, but three years have gone by.

Then Eureka!!!!  I found something that suggested that maybe I could create the embellishments I needed to re-work the existing frame into the baroque style I had always hoped for.  It involves using air dry clay and moulds.  I researched a ton, checked out lots of You Tube videos and decided.....I can do this!

I found the IOD moulds had what I was looking for in the way of designs and chose to purchase two of them.  You'll find them online and they cost anywhere between $18-20 each.  They are super sturdy, yet pliable and they clean up beautifully.  I used the "Hearty" super lightweight air dry clay.  I was able to find it at Hobby Lobby and of course, used my 40% off coupon.  I ended up using two packages to complete my project.    Add in the gold and dark umber paints I used and I'm still at under $75.  I have to tell you, from my "window shopping" experience, a full size baroque frame runs a minimum of $600. 
                             

I'll be honest, this project took a crazy amount of time.  I had to make each of the pieces that I used.  Arrange them in a design, glue them to the existing frame, and paint them.  It was tedious to say the least.  But, I'm so pleased with the outcome.                                                                       
A couple other tips worth sharing....I did place the majority of the pieces when they were fresh out of the moulds.  It allowed me to place/shape them just how I wanted them while they were pliable.

I would tape them in place with painter's tape to hold them while they dried (the tape did not damage the clay at all).    I also found that dusting the inside of the mould with cornstarch made it super easy to remove the clay without harming the design, especially for some of the more intricate designs. 

As for the painting....I wanted the pieces to look aged/tarnished.  So, that took some time as well.  It was a process of layering, gold, black, and umber to create what I wanted.  I then also needed to blend those darker paints onto the rest of the frame to provide some continuity.  It was a lot of different techniques using brushes, fingers, rags, you name it!

BEFORE

I'm so loving the new look.  I probably could have kept going, filling up more of the frame with design....but I decided to stop after using two full packages of clay.    Who knows....maybe a few months from now, I'll decide to add more?!

AFTER

CREAMSICLE CHEESECAKE

If you've always enjoyed the flavor of a creamsicle, then this recipe is right up your alley!   Better still, if you are a cheesecake lover, this is a super simple no bake variety.

INGREDIENTS:

CRUST

24 Golden Oreo cookies, crushed (including center)

6 Tbsp. melted butter 

pinch of salt

FILLING

1 (3oz) box orange Jell-O

1 C. boiling water

2 C. whipped topping

2 (8 oz.) blocks, softened cream cheese

¼ cup sour cream

1 C. powdered sugar

1 tsp. vanilla

pinch of salt

GARNISH

1 C. whipped topping

1 clementine, peeled and separated into segments

DIRECTIONS:

In a large bowl, dissolve Jell-O in boiling water.  Set aside to cool completely.

Make crust:  In a medium bowl, mix together the Oreo crumbs, butter, and salt.  Press into the bottom of an 8" springform pan.

Make filling:  In another bowl, beat cream cheese and sour cream until smooth, then add powdered sugar, vanilla and salt.  Fold whipped topping into cream cheese mixture.  Pour half of mixture into the cooled Jell-O.   Whisk until smooth.

Onto the crust, alternate pouring ¼ cup dollops of cream cheese and Jell-O mixture until both mixtures are gone.  With a butter knife, gently swirl the layers.  Cover and refrigerate for 6 hours, or until firm.

To serve:  Place a dollop of whipped topping on the top of the cake.  Top with a segment of clementine, and serve.

Enjoy!

recipe c/o:  www.delish.com

SWEDISH MEATBALLS

This my friends is a good one!  Great flavor, fairly quick to put together and it's a nice change up from your everyday meals.  Pardon the simple cell phone picture....

You can literally have this on the table in about 35-40 minutes.   Enjoy!                Serves:  4

INGREDIENTS:

1 lb. ground beef

¼ cup panko bread crumbs

1 Tbsp. chopped parsley

¼ tsp. ground allspice

¼ tsp. ground nutmeg

¼ cup finely chopped onion

½ tsp. garlic powder 

½ tsp. salt

1/8 tsp. pepper

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour 

2 cups beef broth

1 cup heavy cream (I used half and half)

1 Tbsp. Worchestershire 

1 tsp. Dijon mustard

egg noodles 

salt and pepper to taste

DIRECTIONS:

1.  In a medium size bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic, pepper, salt and egg.  Mix until combined.

2.  Roll into 12 large or 20 small meatballs.  In a large skillet, heat olive oil and 1 Tbsp. butter.  Add the meatballs and cook turning continuously until brown on each side and cooked throughout.  Transfer to plate and cover with foil.  

3.  Fill a large pot with water and follow the package directions to prepare 4 servings of noodles.  Drain.  

4.  Add 4 Tbsp. butter and flour to skillet and whisk until it turns brown.  Slowly stir in beef broth and heavy cream.  Add worchestershire and mustard and bring to a simmer until sauce starts to thicken.  Salt and pepper to taste.   Add noodles into the skillet and simmer an additional ten minutes.

recipe c/o:  www.therecipecritic.com

ORGANZA BRIDAL OVERSKIRT

I recently had the pleasure of working with a bride to create her signature look for her wedding day.  She had purchased a sample gown at a local wedding shop, but wanted a couple of modifications done to it.  In addition, she really was looking to have two different looks for the day. 

She wanted one look for her "first look" and reception and an entirely separate look for the ceremony.  Let me share how our collaboration went........but first, let me share a picture of Alex from this past weekend!

This is her ceremony look.  Isn't it gorgeous?   Very romantic, feminine and dramatic!  Just what she had hoped for.  

When Alex first came to me she brought with her the sample gown that she had purchased.  A beautiful sequined gown.  Since it was a sample, it needed a little TLC.... repairing areas where the sequins had totally fallen off,  and the straps were also completely frayed and stained.  As for the style itself, Alex felt like she wanted a lower back bodice and also wanted something at the waistline, but didn't know quite what it needed.   

  

  I agreed that it could use something, but I also didn't want to compete with the sequins.  They really shimmered so beautifully.  So,  I took out a 1½ inch ivory ribbon and tied it at her waist with long tails down the back of the gown.....and that was it.               
When I did that, she absolutely loved it!  It truly transformed the gown and gave her the additional waistline accent she was looking for.  Understated, but elegant. 

                                                                                                       
Lowering the back bodice and creating more of a "v" shape, was also transformative.  It really showed off Alex's back and created a much more flattering line for her.  And of course, by removing those bodice  pieces I now had the sequins I needed to repair the bare areas where they had completely fallen off the gown...I replaced the straps with new ivory rattail and the gown looked amazing! 

At that same initial meeting, we began chatting about her vision for an overskirt.....when she originally reached out to me she shared a couple pictures of a tulle overskirt....but, once I saw the sequined gown she landed on and we chatted more about how she and her fiance' envisioned their wedding day, I knew she needed something much more dramatic....... Enter the large organza overskirt!

This was a challenging, but exhilirating project for me.  When I shared with her what I thought she needed (I may have used the terminology "let's Beyonce this thing!") she was really excited.   I knew organza with a horsehair hemline and lace accents would really create this statement piece that she was looking for!                                                                                                                              
I spent a lot of time draping fabric on Beulah (that's my dress form) to get the look I wanted.  Those fabric pieces then needed to be converted and perfected into the actual pattern pieces; they ended up being some of the most unusual pattern pieces EVER!       Once I had my pattern pieces created, I was able to determine how much organza and horsehair I'd need.......how about 18 yards of organza and 11½ yards of  horsehair.  Oh....and I had to order the horsehair from England!! 

The picture to the right is the overskirt prior to sewing the horsehair to the hemline.  I actually love this overskirt as well....very dreamy, and romantic....I've worked with horsehair a lot...but it still amazes me how it totally transforms the look and shape of a garment!


Once the horsehair was in place, I began pinning the 20 lace appliques into place.  Doing this while it was on my dressform allowed me to strategically place them where they would best accent the folds and curves of the piece. 

I chose to go with ivory organza and off white appliques.  It truly looked gorgeous with Alex's gown.  Depending on how the light hit the sequins, they could look ivory or off white.  I would say they were more of an opal color, so everything blended together beautifully.......

There was a lot of handstitching involved with the appliques and I also tacked some of the folds of the skirt per Alex's request so that her gown was pretty well camoflauged underneath the skirt. 

I have to say, I am thrilled with how this turned out!  I often tell people that the art of garment creation can sometimes require some engineering.  One that doesn't take as much math skill, thank goodness!, but it's an engineering feat none-the-less to get to the end result.

and....for me, there's nothing more rewarding than "nailing" a design....which in the end makes for a very happy bride.  And Alex......she melted my heart.....the first time she tried it on she got misty eyed and asked if she could give me a hug.   Whoa!   That's the best feeling ever!!

Some of you know I have my "wall of fame" in my studio.  Canvases of some of my favorite gowns that I've designed and created over the years.   Unfortunately, I don't have the room to put them all up....but this one will definitely be added. 

Here's one more look at this beautiful bride........I'll have tons more pictures, but since I've been dying to share this with you.....I had to snag just a couple from the photographer's "sneak peek" collection. 

Congratulations Alex and Kevin.  Cheers to a strong, happy and healthy marriage!