Our Favorite Things… Denim Upholstery

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chair - denim

I’m a denim fan through and through… from a great pair of jeans to denim dresses, skirts and shirts… I’ve got them.  So when I saw this great little vintage-style arm chair upholstered in denim, it was love at first site!

Used alone, this chair is perfect for a side chair in a bedroom, office, or living area.   This could also be a great way to freshen up a dining room – consider ordering a set to replace current dining room chairs for a more casual and updated look.

Chair - PH denim armless

These chairs can be ordered and are available with or without arms.  For more information, contact Michele at 315-440-6637.

Fig Balsamic Vinegar Triple Play: Recipe #3 – Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette

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Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette

As promised, here is a third recipe that uses flavorful fig balsamic vinegar.  We are actually going to use the extra Fig Balsamic Vinaigrette Dressing from the Autumn Harvest Rice Bowl to dress up a quick and delicious appetizer – Recipe #3: Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette.

Prosciutto Wrapped Asparagus with Fig Balsamic Vinegarette 2

Prosciutto Wrapped Asparagus with Fig Balsamic Vinaigrette
16 Stems   Fresh Asparagus
4 oz.           Package of Thin Sliced Prosciutto
1 Tbls.        Extra Virgin Oil Olive*

Fig Balsamic Vinaigrette
4 Tbls      Orange Juice
4 Tbls      Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil”

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Wash and trim woody ends off of asparagus.  (For larger stalks, you may want to use a vegetable peeler to remove the tougher skin at the bottom end).  Dry with a paper towel.  Tightly wrap each stem in a ½ piece of prosciutto, pressing firmly.

Preheat oven to 400 degrees. Place on a parchment lined baking sheet. Lightly brush the  of the asparagus tips with olive oil to keep them from drying out.  Roast until prosciutto is crispy and asparagus is tender and lightly brown.  About 15 minutes.

Remove from oven and plate.  Using a tablespoon, drizzle lightly with fig balsamic vinaigrette.  Serve immediately or at room temp.

You’ll have plenty of vinaigrette leftover to use when serving with your favorite salads, over roasted chicken and grains.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Fig Balsamic Vinegar Triple Play: Recipe #2 – Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette

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I often start the week off by making a batch of healthy grains and a big salad to make weekday lunches easy and healthy.  (I’ve definitely learned that if I have to make last minute lunch choices on the go, they often are not very healthy).

Autumn Harvest Rice Bowl 3

This week, I’m reaching for my Fig Balsamic Vinegar to bring rich flavor to Triple Play Recipe #2:  Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette.  My grain bowls tend to go heavier on the veggies then most, adding  added fiber, nutrients and antioxidants.

Autumn Harvest Rice Bowl 1

Autumn Harvest Rice Bowl with Fig Balsamic Vinaigrette
1  Cup        Brown Rice or Brown Rice Blend
1 3/4 Cups Vegetable or Chicken Broth (low sodium)
4 Cups       Butternut Squash (1” cubes)
3 Tbls.       Extra Virgin Oil Olive*
¼ Tsp.       Chili Powder
¼ Tsp.       Cinnamon
14-15 oz.   Bag of Pre-Shredded Brussel Sprouts
Salt & Pepper to taste
1                 Large Apple (cubed) – I like Gala for this
4 oz.           Maple Cheddar Cheese or Sharp Cheddar (cubed)
½ cup        Pepitas or Almonds (raw or honey roasted is great too)
½ cup        Dried Cranberries

Fig Balsamic Vinaigrette
4 Tbls       Orange Juice
4 Tbls       Napa Valley Naturals Fig Balsamic Vinegar*
½ Tsp       Dijon Mustard
¾ Tsp       Dried Thyme
¼ Tsp       Black Pepper
½ Tsp       Salt
½ Cup      Extra Virgin Olive Oil*

Add rice and broth to a medium saucepan then bring to a boil – prepare per rice package instructions.  (Left over rice is also great for this recipe).

Make the vinaigrette:  Combine all ingredients in a small lidded jar.  (When using dried thyme – rub in in between your hands before dropping it into the jar to release its natural oils).  Shake until mixed and set aside.

Preheat oven to 400 degrees. Place butternut squash cubes in a bowl – toss with 1½  tablespoons of olive oil, the chili powder and cinnamon. Salt & pepper to taste.  Toss together then place on a parchment lined baking sheet. Roast until tender- a total of about 15-20 minutes (stirring after 10 mins).

Next, add shredded brussel sprouts, remaining 1 ½ tablespoon of olive oil, along with salt & pepper to taste, to a bowl and toss together (you can use the same bowl that you tossed the squash in). Place on a second parchment lined baking sheet and put in the oven when you stir the butternut squash- roast both for another 10 minutes or until brussel sprouts are lightly brown and tender.  Cool for about 5 minutes.

Autumn Harvest Rice Bowl - roasted veg

Combine all the rice bowl ingredients in a large bowl and lightly toss – then mix in ½ of the Fig Balsamic Vinaigrette.

Garnish with additional nuts & dried cranberries.  Serve immediately or chill for later.  Store in refrigerator for up to 5 days.

Autumn Harvest Rice Bowl 6

Save additional vinaigrette to use when serving rice bowls and for your favorite mixed greens salad.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

Fig Balsamic Vinegar Triple Play: Recipe #1 – Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

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Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Well, I have to say… it felt really good to turn the oven on again.  With the unusual heat wave we have been having in Central New York, we’ve been pretty focused on the grill for the past month.

This week I wanted to bring to light on of my favorite vinegars, Napa Valley Naturals Fig Balsamic Vinegar.

napa valley naturals fig balsamic vinegar

This artisan handcrafted Fig Balsamic Vinegar is aged in Modena, Italy.  It’s a rich, dark,  sweet, and lightly acidic vinegar made from just two ingredients – balsamic vinegar and fig puree.  Simply delicious… even by itself drizzled over mixed greens or vanilla ice cream!  It’s also very reasonable priced and something we always carry in the store.

Fig Balsamic Vinegar makes healthy flavorful cooking a snap.  This week, I’ll share three of my favorite healthy recipes with this great pantry staple.  Starting with Recipe #1:  Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 5

Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce

4               Boneless, Skinless Chicken Breasts
4 oz.         Package of Thin Sliced Prosciutto (8 Slices)
1 Tbls.      Extra Virgin Oil Olive*
Salt & Pepper to Taste

Fig Balsamic Marinade
½ Cup      Napa Valley Naturals Fig Balsamic Vinegar*
½ Cup      Chicken Stock
1 Tbsp.     Brown Sugar
1               Clove Garlic, Minced
1 Tbsp.     Extra Virgin Olive Oil”
Salt & Pepper to taste

Make the marinade:  Whisk all ingredients together in a bowl and set aside.  (When using dried thyme – rub in between your hands before dropping it into the jar to release its natural oils).

Place chicken breasts in a casserole dish (or large Ziploc bag) and add in marinade (mix and turn chicken to coat.  Place in refrigerator for 30 minutes or longer.

Take chicken breasts out of marinade and lightly pat dry with paper towels.  Pour marinade into a small sauce pan and bring to a full boil.  Reduce and cook over medium heat for about 10-12 minutes until the fig balsamic sauce is thoroughly cooked and thickened.

In the meantime, start wrapping your chicken.  Lay two slices of prosciutto (side by side) on a cutting board.  Place chicken (top side down) on the center of the two slices of prosciutto – wrap the prosciutto around the chicken breasts. Secure with a couple of toothpicks as needed.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 3

Preheat oven to 350 degrees.  Place a large oven safe frying pan on the stove top over medium high heat, add 1 tablespoon of olive oil and then place the chicken breasts (top side down first – toothpicks up) to the pan.  Brown for about 4 minutes, then flip and brown the other side.  Flip chicken once again so that the top of the chicken breasts are showing again.

Prosciutto Wrapped Chicken Breast with Balsamic Fig Sauce 4

Spoon the sauce over the chicken breasts then place the frying pan into the oven to roast for about 20 minutes or until chicken has reached 160 degrees.  Remove from oven let rest for about 5-10 minutes.

Move chicken to a platter and drizzle remaining frying pan sauce over the chicken.  Serve with cauli-rice, rice, or mashed potatoes and roasted vegetables.

Enjoy!

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.

 

Our Favorite Things… Hydrangeas & Fall Foliage

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What’s more beautiful on a sunny autumn day than colorful fall leaves scattered among hydrangeas?   Why not bring that look inside?  This beautiful hydrangea pottery can adorn your table from spring to fall by just changing the greenery and flowers.
hydrangea pottery fall group 3
Paired with rich colored fall foliage and hydrangea stems, the pottery’s terracotta accents just seem to pop.  Add burlap linens for a great casual look for entertaining.
hydrangea app plates
Perfect for living or giving… beautifully!

Our Favorite Things… Outdoor Entertaining & Corkcicle Stemless

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corkcicle stemless stainless (2)

Go sleek and stylish at your next tail gate party or outdoor reception with the new Corkcicle Stemless.   Elegant and practical, this gorgeous vessel keeps your wine or beverage cold for 9 hours or hot for 3 hours.

corkcicle pink top

The spill-proof tops keeps bugs out and beverages in… a definite plus for any outdoor event!

corkcicle stemless white (2)

Also engravable so makes a great hostess, wedding or corporate gift option as well!  Find them in a variety of colors at à la Maison, or call 315-440-6637 for more information.

Cheers!

Michele

 

 

Gluten-Free Cinnamon Streusel Quick Bread

Cinnamon Streusel bread 5 (2)

This quick and simple breakfast bread is the perfect thing to whip up for family or guests who may be on a gluten-free diet.

I used Blends by Orly Sydney Blend for this recipe.  It’s a gluten-free flour blend that works as a 1:1 replacement for all purpose flour and is perfect for cakes, muffins and quick breads.

I also prefer to use grapeseed oil in my baking.  Grapeseed oil is high in polyunsaturated fats and vitamin E,  and because it’s virtually flavorless, it’s a perfect oil for baking as it won’t interfere with the flavor of your ingredients.   Grapeseed oil also has a high smoke point, which makes it a good substitute for olive or vegetable oils when stir-frying and sauteing.

Blends by Orly ingred

Cinnamon Streusel bread 6

Gluten-Free Cinnamon Streusel Quick Bread

2       Cups Blends by Orly Sydney Blend*
1 1/2 Cup of sugar, divided
1       Teaspoon baking soda
1/2    Teaspoon salt
1       Cup Buttermilk
1       Large egg
1/4   Cup Napa Valley Naturals Grapeseed Oil*

Topping
1/2    Cup Sugar
3       Teaspoons ground cinnamon
3       Tablespoons Blends by Orly Sydney Blend*
2       Tablespoons butter, diced into small pieces

Preheat oven to 350 degrees. Lightly grease a regular-sized loaf pan.

In a large bowl, add flour, sugar, baking soda. and salt. Whisk together. In a medium sized bowl, mix together the buttermilk, egg and Grapeseed oil. Add wet ingredients to dry ingredients and mix just until ingredients are combined.

To make the topping, add all the topping ingredients into a medium bowl – cut butter in with a pastry blender, or use your hand to work the butter until the mixture is crumbly – (as pictured below).

Pour half the bread batter in the loaf pan. Top with 1/2 the topping (avoiding the outer edge of the pan). Then top with the rest of the bread batter. Take a butter knife and gently swirl the batter. Then top with remaining topping

Bake for 45-50 minutes or until a cake tester comes out clean.

If you’d like to make this recipe with regular all-purpose flour… That works too!

Enjoy!

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*Find Blends by Orly flour blends and Napa Valley Naturals Grapeseed Oil at à la Maison in Baldwinsville, New York or call 315-440-6637.

Our Favorite Things… Southern Jubilee Glassware

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I am in love with this new glassware!

southernn jubilee group 2

A new addition to our store is this stunning glassware by Southern Jubilee.  Southern Jubilee is designed and created by two creative women… who truly have a great sense of style.

Southern Jubilee glassware image

This seeded style glassware is adorned with pewter pressed designs and initials and all products are made and handcrafted in the U.S.A.

southern jubilee close

With a range of styles including stemless wine, wine glasses, iced tea glasses, bourbon glasses, carafes, and ice buckets – you are sure to find this line perfect for home entertaining or a unique and stylist wedding or housewarming gift.

southern jubilee group

Find Southern Jubilee glassware at à la Maison in Baldwinsville, NY or call to place an 315-440-6637 to order.

Recipe Triple Play… Bourbon Barrel Foods Kentuckyaki  

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kentuckyaki both

What’s not to love about Bourbon Barrel Foods’ Kentuckyaki?  This all-natural sauce is sweetened with Kentucky-grown sorghum syrup, flavored with fresh garlic and ginger; and a hint of Kentucky bourbon too. Looking for a little more kick?  You’ll want to try Kentuckyaki Hot & Spicy for sure!

Both are perfect as a marinade on salmon, beef, chicken or veggies.  Delicious for vegetable stir fry.

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

We’ve got three more great reasons to keep Bourbon Barrel Foods Kentuckyaki in your pantry…

#1 Kentuckyaki Pork & Grilled Pineapple Appetizer Meatballs

asian pork meatballs - kentuckyaki 9

Ingredients:

Meatballs

  • 2 lbs. pork, ground
  • 1/2 cup Kentuckyaki, plus extra for drizzling*
  • 1/3 cup cilantro (or parsley if you don’t care for cilantro), chopped
  • 1/3 cup panko bread crumbs
  • 1 egg, lightly beaten
  • ½ teaspoon ground ginger

Grilled Pineapple

  • 1 fresh pineapple

Directions

  1. For the meatballs: Combine all meatball ingredients.  Gently fold them together just until mixed – don’t over work the meat.
  2. Form 1.5” balls and place on parchment lined baking sheet. Roast at 400ºF for 22 minutes.  Remove from oven and lightly drizzle meatballs with additional Kentuckyaki.
  3. While meatballs are roasting – prepare the grilled pineapple.  Remove the skin of pineapple. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices – about ½” thick. Grill over medium high heat just until grill marks appear (about 3-4 minutes per side).
  4. Cut pineapple into bite size pieces and place on top of meatballs. Secure with a tooth pick.

 

#2 Kentuckyaki Hot & Spicy Chicken Thighs

Kentuckyaki Hot & Spicy Chicken Thighs

Ingredients:

  • 4 lbs. Chicken Thighs, bone in
  • 1/2 bottle Kentuckyaki Hot & Spicy*, plus extra for drizzling
  • 3 Tablespoons Bourbon Barrel Food Smoked Sesame Seeds*
  • 3 Tablespoons chopped fresh cilantro (optional garnish

Directions

Place chicken thighs and marinade in large Ziploc bag or a large baking dish.  Toss to coat.  Marinade in the refrigerator for 2 hours or more.

Place skin side down on medium hot grill (375 degrees) cook for 12-14.  Flip and baste with additional Kentuckyaki Hot & Spicy. Cook for additional 12-14 minutes or until juices run clear.   (Or use your oven… cook in 375 degree oven for 30-35 minutes and baste after 20 minutes)

Plate chicken thighs and let rest for 5-10 minutes.  Sprinkle with smoked sesame seeds (and cilantro is using).

#3 Vegetable Stir Fry with Asian Noodles

Asian Noodle Stir Fry 4-2016

This is the perfect clean out your crisper drawer meal.  Use whatever you like here… Broccoli, red bell peppers, onions, mushrooms, green beans, snow peas, carrots, zucchini sliced cabbage are just a few of my favorites.

  • 5 Cups of fresh veggies of your choice cut into bite sized pieces
  • 1 Tablespoon Napa Valley Naturals Grapeseed Oil*
  • 1 Teaspoon Ground Ginger
  • 1 Teaspoon Toasted Sesame Oil*
  • ½ cup Kentuckyaki Sauce*
  • 3 blocks from a package of King Soba Brown Rice Ramen Noodles*, cooked per package instructions

Garnish:  Bourbon Barrel Smoked Sesame Seeds* and fresh cilantro – optional.

Directions

Over medium-high heat, stir fry veggies in Grapeseed oil for about 5 minutes.  Add ground ginger and toasted sesame oil then gently stir fry for additional 1-2 minutes.  Add Kentuckyaki sauce and ramen noodles and stir fry additional 2 minutes.

Garnish with smoked sesame seeds and cilantro if desired.  Drizzle with additional Kentuckyaki sauce.

Enjoy!

*Find these specialy food items at a la Maison in Baldwinsville, New York.  To place an order, call 315-440-6637 or email mgraham.alamaison@yahoo.com.

 

 

 

 

Eating Healthfully… Grilled Sesame Teriyaki Tuna

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asian grilled tuna teriyaki plated 2

One of the quickest ways to a healthy summer-time dinner is fish on the grill.  Impressive enough for company, but simple enough for any night of the week.

A personal favorite of mine is Grilled Sesame Teriyaki Tuna.  I find yellowfin tuna a great option for this recipe – it’s got a nice mild flavor and holds up great on the grill.

Grilled Sesame Teriyaki Tuna

Asian Marinade

4   Tbls.    Stonewall Kitchen Organic Sesame Teriyaki* (it’s also gluten-free!)
1   Tbls.    Tamari (gluten free)
2   Tbls.    White Vinegar
1   Tbls.    Napa Valley Naturals toasted Sesame Oil*
2   tsp.     Bourbon Barrel Smoked Sesame Seeds*

4              6 oz. pieces of yellowfin tuna, 1 inch thick
½  Cup    Stonewall Kitchen Organic Sesame Teriyaki Sauce*
2   tsp.    Bourbon Barrel Smoked Sesame Seeds*

In a bowl, add all the marinade ingredients together and whisk until thoroughly blended.  Place tuna steaks in a shallow baking dish and pour marinade of tuna.  Gently turn tuna to coat.  Chill for 30 mins – 1 hour.

Preheat grill.  Once grill is hot, place tuna on grill.  Grill for 5-6 minutes on each side or tuna is just opaque. (Only flip once to avoid sticking).  DISCARD LEFTOVER MARINADE.

Drizzle tuna with Stonewall Kitchen Organic Sesame Teriyaki and garnish with smoked sesame seeds. Tent and left rest for 5 minutes.

asian grilled tuna teriyaki plated

Serving suggestion:  Serve with Asian noodles (i.e. King Soba Noodles*) tossed with steamed broccoli and Sesame Teriyaki Sauce; or basmati rice and healthy Asian Cabbage & Kale Slaw**.

asian ingredients 2

*Ingredients available at à la Maison in Baldwinsville, NY or contact us at www.alamaisonaccents.com

** Find Asian Cabbage & Kale Slaw recipe on our website.

Enjoy!

Michele