Yes, my mom still makes my costumes, because I'm too OCD to sew. ; )
l i v e e x u b e r a n t l y™
Monday
{ Food for Thought } Halloween Pairing III
I love the thrill of the spooky. What was that noise? A sudden rustle. Creaking floors, moaning doors. A wind that whistles and an owl that asks "whoooooo". Paint an eerie canvas for your party guests with jet black, crimson red and a drop of Halloween orange against a gossamer grey. Don't forget scent (crackling fire wood) and sound (try my playlist after this post). Then eat, drink and be scary!
red & black candy apples8-10 medium sized apples
8-10 wooden twigs, twimmed
3 c granulated sugar
1/2 c light corn syrup
1 c water
several drops of cinnamon flavored oil
1/4 tsp red food coloring
1/4 tsp black food coloring
1. Clean and dry the apples, removing as much of the wax as possible. Remove stems and leaves. Insert a twig into the end of each apple. (Sharpen the twig or use a candy stick to create the hole.)
2. Heat and stir sugar, corn syrup and water in a saucepan until sugar dissolves. Boil until the syrup reaches 300F on a candy thermometer, careful not to go over 310. Remove from heat and stir in flavored oil and food coloring.
3. Dip one apple completely and swirl to coat in syrup. Drain excess over saucepan. Place apple, with the stick facing up, onto a baking sheet (greased or lined with a silpat). Repeat all process. If your syrup thickens or cools, briefly reheat. Cool apples completely before serving.
*For bright, glassy red apples, use lighter colored apples (Granny Smith, Golden Delicious)
*For dark black apples, use darker apples (Red Delicious), dip black or red apples a second time into black syrup
sunset cocktail
3 ounces tangerine juice
1 1/2 ounces white rum
3/4 ounce grenadine
Ice cubes
1. Combine juice and rum in a tall glass filled with ice. Top with grenadine and serve.
*It is beautifully two-toned when first poured; the ingredients then create an intense orange color.
(serves 1 so multiply for your party!)
l i v e e x u b e r a n t l y™
image by natalie @ calliope | spooky candy apple recipe & photo by Matt Armendariz | halloween sunset cocktail by MarthaStewart |
Sunday
Halloween: Season of the Lantern
Some of these are completely insane. The witch from Sleeping Beauty? Crazy impressive. The cats in forest? You really have to have a surgeon's hand for such intricate work. The rest, however, are reasonable. The pumpkin flames idea is perfect for those with gas or non-functioning fireplaces - the vignette creates a great sense of warmth. The more I think about it, the more I like the black cats. It's such a simple idea: spray paint, carve the heads with a pair of eyes and add ears. Forget those mass-produced plastic glow-in-the-dark eyes; picture visiting a house after sunset and seeing only three sets of glowing, vacant cat eyes. That's awesome.
l i v e e x u b e r a n t l y™
jack-o-lantern Halloween pumpkins alice in wonderland silhouette papercuts via apartmenttherapy | black cats via Sunset bats via nobiggie | sleeping beauty unknown | fireplace via CountryLiving | cats unknown
Saturday
Hello, Halloween!
You pretty much need not decorate a thing more if you dress up your door. Crepe paper and felt. Simple. Effective. What's inside? Let them speculate.
l i v e e x u b e r a n t l y™
Halloween door bat dècor via thehappyhome and black wreath by CountryLiving
{ Guest Post } Chocolate, Cupcakes & Wine... Oh My!
What do you like to do on chilly, wet Saturdays? A determined and cold rain is soothing DC into a slumber today. This means I'm staying in and casting envious little glances at last weekend's full dance card: hiking in the autumn woods, a crafty pop-up shop, a dance festival (breakdance, Flamenco and ballet under one roof!), and a chocolatey, Bacchus-approved resuscitation.
My first stop along this trip down short-term memory lane is Co Co Sala's celebration of DC Wine Week, which I reviewed on ReadySetDC. If you plan to visit DC, well, ever, you will want to pay close attention to this one and share it on Facebook with others who might like this tip for their next trip...
The DC Wine Week concept was concocted, appropriately, on a cocktail napkin. Founders Lisa Byrne and Vanessa French designed the week-long celebration around a brilliantly simple pairing: good wine and great conversation. In the spirit of inclusiveness and support of local business, Lisa and Vanessa welcomed a variety of merchants and events – tastings, custom DCWW menus, classes and a waterfront fitness training session – from Alexandria to Chevy Chase.
Great wine and conversation moved to Co Co Sala Chocolate Lounge & Boutique, where a tasting of sweets and bubbly in the bar’s warm candle-lit atmosphere made work-weary wine enthusiasts sigh “TGIF”. Attentive bartenders treated visitors to Prosecco, an ombre selection of chocolate (from white to 72% cacao), and a very special cupcake complete with instructions. The chocolate cupcake featured three delicious textures – moist cake, light-as-a-cloud mousse frosting and crunchy cocoa nibs – as well as a wine chaser. Equal parts chic and fun means this tasting is sure to sell out again next year. (Envision “Occupy Co Co Sala” signs populating F St should this tasting disappear from next year’s DCWW offering.)
A mini retreat, this event alone is enough to make you sign up now for DC Wine Week 2012 and toast to weekends at Co Co Sala throughout the year.
l i v e e x u b e r a n t l y™
Monday
{ Food for Thought } Halloween Pairing II
Leave the orange for Thanksgiving and go red this Halloween with a vampire theme. (True Blood, Twilight or Vampire Diaries... whatever inspires you.) Your guests are sophisticated, so steer clear of the obvious horror and keep them intrigued with more subtle, suggestively "bad things". See how we did it last year.
Both of these bloody good treats were big hits at our parties. The Piña Ghoulada, quite delicious, is far superior to the pre-made mixes - natural and less sweet. We didn't want guests to deal with sticky fingers, so we made one change: instead of dipping the glasses in "blood", we used an eyedropper to drip the red ooze along the inside of the rim. Our cupcakes turned out rather splattered, not nearly as perfect as Retro Bakery's cupcakes below. Hmm, maybe the original designers will give us a few tips to share with you.
What are your Halloween culinary masterpieces?
20 oz organic pineapple juice
1 can (15 oz) cream of coconut
1/2 c organic heavy cream
1 c orange juice 10 oz high-quality rum
for the blood: 3 tbsp corn syrup, 1/4 tsp red food coloring
1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine.
2. Messy: Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Tidy: use an eye dropper to line the inside of the rim of each glass.
3. Whisk together drink ingredients. Place 2.5 c ice in a blender and add 1 c drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.(makes 12)
maxine fortenberry's red velvet cupcakes
2.5 c all-purpose flour
1.5 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
for the frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners' sugar
for the blood: use mixture above, darkening with blue/green food coloring and liquifying with cranberry/pom/blueberry juice
1. Preheat the oven to 350 and line two 12-cup muffin pans with cupcake liners.
2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the dry ingredients to the wet and mix well until smooth.
3. Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake 20-22 minutes, turning pans once half way through. Test with a toothpick. Remove from oven and cool completely before frosting.
4. For frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. On low, add the sugar until incorporated. Mix on high until very light and fluffy.
(makes 24 cupcakes)l i v e e x u b e r a n t l y™
image by natalie @ calliope; true blood bottle image by Hannes Beer via oliphillips; bloody piña colada photo & recipe by marthastewart; bloody Twilight cupcake photo by Retro Bakery & recipe by Paula Deen
Wednesday
Elle Sweden
I found this image from the November issue of Elle Sweden so stunning, I had to share it with you. Photographer Andreas Öhlund beautifully captured this story of forties fashion styled by fashion editor Linda Lindqwister. Clearly '40s inspired but freshly modern, aren't the cut and color of this ensemble striking? The lighting is exquisite, too; you can almost feel the textures of this dress and lovely hairdo. This image really does transport me out of the ordinary.
l i v e e x u b e r a n t l y™
photo via fashiongonerogue & hautedesign
Monday
{ Food for Thought } Halloween Pairing I
It's no secret that Halloween is one of my favorite holidays. So is Stan's; he gets much applause for his outdoor décor and delights in giving pre-teen trick-or-treaters a nice little scare. (In fact, they return for more fright.) For us, it is simply an opportunity to be creative and recreate some of that light-hearted fun we had as kids trick-or-treating. We host Halloween parties every few years to give our friends that opportunity: to dress up, play and escape the everyday a little.
For Halloween décor, we much prefer the suggestion of spook over gratuitous, stomach-churning horror. While we try to reuse our decorations from year to year, we do customize the overall design to our chosen theme. No one does spooky chic like Martha Stewart, often my source for Halloween inspiration; I've incorporated many of her indoor and outdoor projects and recipes. As a former event stylist, however, I create our own design for décor and menu. Last year, the theme was True Blood-inspired Supernatural. I dressed as a brunette Pam and designed the indoor décor with a touch of Pam's gothic-chic flair. We offer hors d'oeuvres, a signature cocktail, dessert, and make it interactive by asking our guests to bring their favorite autumn brew to share. The most popular dish is the Devilish Eggs (below).
What is your all-time favorite costume and most unforgettable Halloween experience?
What is your all-time favorite costume and most unforgettable Halloween experience?
devilish eggs
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside.
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside.
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.
screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass.
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black.
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.
berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass.
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.
(eggs serve a party of 8, cocktails each serve 1)
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside.
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.
ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside.
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.
screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass.
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black.
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.
berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass.
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.
(eggs serve a party of 8, cocktails each serve 1)
l i v e e x u b e r a n t l y™
image by natalie @ calliope; typography by Kelly Thorn; photos & recipes of deviled eggs & Halloween cocktails by Martha Stewart
Friday
{ Travel Retrospective } A Languid Respite
A glance back at our last trip to the beach. It was a languid visit to the seaside, filled with vespa-esque rides with the sun shining down upon us and wind soothing our hair, folksy playlists, and ice cream cones. Wouldn't it be wonderful to make little retreats like this a seasonal tradition? Couldn't you go for a getaway in the mountains right now with a view of autumn splendor and a mug of warm cider? How about a respite in the country, after the holiday festivities, to hear the sound of snowy silence cuddled next to a warm fire, sipping on a glass of mulled wine? What are some of your favorite escapes?
We discovered a culinary treasure during this trip: healthy, non-fat "ice cream" that tastes like frozen custard: annie's banannies. Amazing!
l i v e e x u b e r a n t l y™
image & photos by natalie @ calliope; quote by Robert Brault
Monday
{ Food for Thought } The Storybook of Our Lives
Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.
The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.
fig, mascarpone, and pistachio tart
for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water
1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.
for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon
1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.
for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)
1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water
1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon
1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)
1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)
l i v e e x u b e r a n t l y™
image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman
{ Food for Thought } The Kind of Girl
Do you tuck away memories to savor or reflect on later? I instinctively do this. In fact, I have a compulsively detailed memory for random moments. While it isn't quite "photographic", you can count on me to recall visuals, locations, topics of conversation and often specific comments. I may not be able to extract information on-the-spot, but my mind seems to shift into that gear once a formerly familiar subject comes up. I seem to automatically ride that momentum going through triggers until the right memory surfaces. Handy, right? Yes and no. It doesn't seem to work as magically for truly useful knowledge. Then there are things I prefer to forget. A good memory for random moments isn't always convenient for others, either.
I have tried to use my superpower for good, however, using it to recall moments that warm and inspire - jokes, the weird but fun, adventures, the fascinating, the beautiful, celebrations small and grand, touching gestures, moments of quiet intimacy, and simple things like happy, loving glances. So I'm the kind of girl who smiles at pretty memories and laughs at funny moments days later, drinking from the glass half full. Unexpected like waffle-shaped cookies, which seem like the product of a happy accident but are pure genius. "A secret genius... the best kind."* ;)
oatmeal chocolate-chip waffle cookies
1/4 c (1/2 stick) unsalted butter, melted
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)
l i v e e x u b e r a n t l y™
image/graphic design by natalie @ calliope
photo of woman with umbrella smiling in the rain via bliss; chocolate chip waffle cookie photo & recipe by finecooking via thekitchn; *DropDeadDiva
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