Easy Entertaining – Oven Roasted Bacon Wrapped Shrimp with Horseradish Sauce

Oven Roasted Bacon Wrapped Shrimp with Horseradish Sauce

Whether you’re looking for an appetizer for a cocktail party or an impressive dinner for guests, these oven roasted bacon wrapped shrimp are delicious, quick and easy!

bacon wrapped shrimp 4 long cropped

Recipe:

1 lb      Jumbo Shrimp (peeled & deveined)
1 lb      Bacon

Horseradish Sauce
1 cup   Sour Cream
2 Tbls  Prepared Horseradish
1 Tbls Fresh Lemon Juice
Salt & Pepper to taste

Preheat oven to 400 degrees.  Spray baking sheet with cooking spray.

Rinse shrimp with water and pat dry.  Cut bacon strips in half and wrap each shrimp in the bacon.  Place each shrimp seam side down on the baking sheet.

baon wrapped shrimp

Roast in oven for 15 – 18 minutes, or until bacon and shrimp are cooked through.

bacon wrapped shrimp 2

Transfer to a platter and serve as an appetizer with the horseradish sauce – or plate with sautéed spinach and rice for a delicious dinner.

bacon wrapped shrimp 3

Enjoy!

Our Favorite Things… Pottery Inspired by Nature

florals and hydrangea leaf salad plate - better

It’s January in Central New York and I’m already dreaming about spring… Sunshine, fresh green foliage and flowers – I can’t wait!

In the meantime, there are so many ways to bring the outdoors in – including freshening up your tablescape.  Fresh flowers, centerpieces and seasonal linens are always an option to bring in natural elements, but how about your dinnerware?

pottery - hydrangea leaf plate display

This gorgeous Riviera pottery is designed by the famous French floral designer, Christian Tortu. The detailed design on these Hydrangea leaf salad plates are amazing.

pottery - white beaded with hydrangea leaf salad plate

Whether used in your tablescape, as appetizer plates for your spring gathering, or adorning a sidetable or night stand – they are sure to add a refreshing touch of nature.

pottery - white beaded platter bowl with laurel leaf plate

These petite Laurel Leaf plates are a perfect little dish for olives, condiments… plus how pretty would it be on a bedside tables and a little jewelry tray for rings and such?

pottery - hydrangea leaf salad plate

Simply to pretty to hide away – consider using them as art when not in use – hang them with plate hangers or display them on your mantel or buffet with an table top easel.  Stunning!

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Warm up your salad options for fall with this satisfying salad filled with thinly sliced prime rib, roasted butternut squash, cranberries, goat cheese and a delicious and light honey vinaigrette.

This is the perfect recipe to use up your leftover prime rib or steak; or just pick up some thinly sliced prime rib/roast beef from your deli counter for a quick and healthy weeknight meal.

The stars of the vinaigrette are local honey and B.R. Cohn Champagne Vinegar, which create the perfect blend of acidity and sweetness.

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

Prime Rib Salad with Butternut Squash and Honey Champagne Vinaigrette

1 Butternut squashed peeled and diced (or an 11oz package pre-diced)

1 Tbl. Olive oil or Avocado Oil

1/2 tsp. Kosher or Sea Salt

1/4 tsp. Freshly ground Black Pepper

6-8oz. Thinly sliced prime rib, steak or deli roast beef

1 pkg Mixed Greens or Baby Spinach

1/3 cup Dried Cranberries

1/3 cup Chopped Pecans

1 Small Shallot, thinly sliced (optional)

2 oz. Goat Cheese, crumbled

Honey Champagne Vinaigrette

1/3 cup Olive Oil (we use B.R. Cohn)*

1/3 cup B.R. Cohn Champagne Vinaigrette*

1/2 tsp Kosher or Sea Salt

1/4 tsp Freshly ground Black Pepper

Preheat oven to 425 degrees. Arrange butternut squash on a baking sheet. Toss with olive oil and sprinkle with salt and pepper. Roast for 20 minutes (stirring once after 10 mins).

Prepare the vinaigrette by combining all in a magic bullet and blending; or hand whisk vigorously in a small bowl.

On a platter, or large salad bowl, arrange salad greens, butternut squash, cranberries, goat cheese and steak. Sprinkle over pecans and shallots. If serving immediately drizzle over vinaigrette. Or wrap with plastic wrap and refrigerate salad until ready to serve.

Enjoy!

*B.R. Cohn Champagne Vinegar and Olive Oil can be found at a la Maison. For more information, or to order please call 315-440-6637.

70’s Colonial Redesign – Dining Room

So excited to get to work on this 70’s colonial.  This house has great bones, a huge kitchen and a fantastic backyard… just needs a bit of updating to make it feel like home.

Since the first thing you see when you walk in the door is the dining room, so that was the first project to tackle.

Moccasin Path - Dining Room 2 before (2)

For instant gratification, a fresh paint job (walls in taupe-greige and ceiling in a soft gray-blue), a new area rug and window treatments were the answer.

Moccasin Path - Dining Room AFTER 4

To keep costs down, we elected to work with furniture that we already  owned with the exception of two new distressed leather upholstered chairs and a new chandelier.

Moccasin Path - Dining Room AFTER Chand Best

I love the rustic feel of this chandelier – almost looks barbed wire – with subtle lightly brushed gold accents.

I’ve been obsessed with these distressed leather-covered dining chairs since I got them in my store, and knew they would be a perfect replacement for the arm chairs at the head of the dining room table.

Moccasin Path - Dining Room AFTER leather chairs

This room was starting to remind me our of trips to California wine country and Sedona, AZ.

Luckily the dining room is huge, so I was able to include a special family heirloom – my grandparents piano, along with a couple of favorite Stickley pieces and a great accent chair.

Moccasin Path - Dining Room AFTER 2

All and all the room feels like home.  It’s warm and inviting and ready for guests, which is a good thing since our first family gathering is tonight!

 

Fall Tableware Finds… Costa Nova Pearl in Cocoa

I am in love with Costa Nova’s Pearl dinnerware collection! I’ve been searching for quite a while, trying to find a replacement for an older beaded dinnerware pattern that I favored but just couldn’t anything that truly compared.

Costa Nova’s Pearl is a winner… It’s raised beaded-rim design is substantial, much more detailed the most beaded pottery, bringing elegance and great texture to any tablescape.

Although the white is stunning, I’m equally intrigued with the Cocoa. It’s soft brown/taupe is a perfect option for so many occasions, including the fall and winter holiday season. Paired with other seasonal pottery; or just a simple organic touch of boxwood, fall leaves, a fresh rosemary spring or a bit of evergreen creates a simple, organic and elegant place setting.

This dinnerware is a welcome addition to our store and our home as well. I know I’ll reach for this versatile pattern often!

Salad of the Week… GC Quinoa Tabbouleh

A good friend of mine tells his kids, there are “GC’s and BC’s” – good choices and bad choices that you have the option to make every day.

This statement is true in so many areas of life, including what we choose to eat. Well, I have to say that this quinoa tabbouleh is a GC! A good choice full of healthy quinoa, vegetables and olive oil. It nourishes your body with antioxidants, omega 3 fatty acids, vitamins, fiber and protein.

Quick and easy, it was the Salad of the Week for me, and makes a light and healthy lunch that is ready and waiting in your frig.

Quinoa Tabbouleh

  • 1 cup Quinoa (cooked per package directions)
  • 1/2 tsp. Kosher or Sea Salt
  • 1 One Seedless English Cucumber (cut into 1/2 pieces)
  • 1 Pint of cherry or grape tomatoes
  • 2/3 cup Chopped Flat Leaf Parsley
  • 1/4 cup Chopped Fresh Mint
  • 2 Scallions, sliced

Lemon Vinaigrette

  • 3 Tbl. Fresh Lemon Juice
  • 1 Garlic Clove, minced
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 tsp. Kosher or Sea Salt
  • 1/4 tsp. Black Pepper

Prepare quinoa & 1/2 tsp salt per package instructions. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Prepare the dressing by adding the lemon juice and garlic to a small mixing bowl. Slowly whisk in the olive oil. Season with the salt & pepper.

Add the quinoa, cucumber, tomatoes, parsley, mint and scallions

to a bowl. Toss together and then drizzle over the lemon vinaigrette. Gently toss again. Garnish with additional Parsley if serving immediately, or refrigerate and serve at your leisure.

Easy Entertaining… Turkey Mozzarella Meatballs Sliders with Blaak Tomato Jam

As many of my customers know, one of my favorites new pantry items is Beekman 1802 Blaak Tomato Jam.

Turkey Mozz Meatballs with Blaak Tomato Jam 2

The unique combination of tomatoes, garlic, ginger, raisins and spices make it the perfect topping for my turkey mozzarella meatball sliders – and a nice change from traditional marinara sauce.  Try them for a easy and delicious appetizer option at your next event.

Turkey Mozz Meatballs with Blaak Tomato Jam 4

Turkey Mozzarella Meatballs Sliders with Blaak Tomato Jam

Ingredients
1 pound ground turkey
8 oz. fresh mozzarella Cheese – divided.
1 tablespoon Dijon mustard
¼ cup of finely diced sweet onion
2 tablespoons chopped fresh basil (plus extra for garnish – cut chiffonade)
½ teaspoon sea salt
Black pepper to taste
12 slider rolls
Fresh baby spinach leaves
Beekman 1802 Blaak Tomato Jam

Directions
Preheat oven to 375 degrees.

Prepare the mozzarella cheese by dividing it in half and shredding half and then slicing the remainder into 6 slices – then cut the 6 slices in half to make 12 pieces.  Set aside.

Add the ground turkey, the shredded mozzarella cheese, mustard, onion, basil, salt, and pepper together in a large bowl. Gently mix with hands – don’t overwork the meatball.  Form into 12 small 1/2-inch thick patties.

In a large non-stick skillet over medium high heat, add 1 tablespoon of olive oil or avocado oil to the pan.  Gently place sliders into a pan and cook for 12 – 14 mins or until meat is cooked through. (flipping only once halfway through cooking time).

Turkey Mozz Meatballs with Blaak Tomato Jam 5

Transfer sliders to a baking dish and top each with a slice of the remaining mozzeralla cheese.  Bake in the oven for about 10 mins or until the cheese is melted.   Remove from oven and top each with a tablespoon of Beekman 1802 Blaak Tomato Jam and  fresh basil.

Serve with slider rolls, baby spinach leaves and extra Beekman 1802 Tomato Jam.

Turkey Mozz Meatballs with Blaak Tomato Jam 6

Turkey Mozz Meatballs with Blaak Tomato Jam 8 close up
Enjoy!

Michele

Our Favorites Things… Recycled Candleholders

PW mesa group

Who wouldn’t love one of the beautiful new Mesa candles from PADDYWAX?  From the great southwestern inspired pottery to the soothing array of scent blends, they make a perfect gift option.

PS mesa group 2

However, these pretty little vessels have another purpose and will long outlive the candle within them.  Once the candles are gone, these pottery pieces are designed to be a stackable cream and sugar set.

PW mesa

PW mesa 3pw mesa 4

I just love multi-purpose products for the home!  Not a coffee drinker?   These pottery pieces would be great for sauces, condiments, etc.

No need to limit them to a life in the kitchen… How about a little greenery?… I can see them holding pretty little succulents arrangements as well!

 

New Life for Tired Flowers

One of the easiest ways to breath a little life into a fresh cut flower arrangement that’s starting to fade is a fresh water and a snip of the stems.
IMG_6825.JPG

Look over the flowers and discard any that are truly past their prime (limp or browning petals, etc). Working with the flowers that have potential, remove them from the vase so you can thoroughly rinse out the vase and add fresh water.

Because you’ll probably working with less flowers/greenery, now is the perfect time to get creative and re-arrange the stems to create a totally new arrangement. Many times, I’ll opt for a trio of smaller vases to create a little floral vignette for a new centerpiece or accent to a tray.

Select the vases or vessels you’ll be working with and clip the stems at an angle to the appropriate high for the vase and style of arrangement you wish to create.

IMG_6838.JPG

If desired, add fresh greenery (I’ve just mixed in a bit of lilac greenery that I slipped from the yard) and embellish with ribbon if desired.

IMG_6836.JPG

IMG_6829.JPG

IMG_6828.JPG

IMG_6831.JPG

IMG_6823.JPG

IMG_6833.JPG

IMG_6839.JPG

Quick and easy updates that will prolong the life of your flowers!

Easy Entertaining… Blackberry Basil Simple Syrup

When creating the menu for a recent gathering at our shoppe, I wanted a refreshing  non-alcoholic beverage option.  Something special and pretty that would appeal to the guests coming to celebrate the opening of à la Maison’s newly expanded showroom.

blackberry basil spitzer 3.jpg

One of the prettiest cocktail ingredients I count on is Blackberry Basil Simple Syrup.  Easy to make and quite versatile, you can take it in any direction you’d like… an elegant non-alcoholic spritzer , a pretty kiddie cocktail, or a delicious vodka blackberry basil spitzer.

blackberry basil simple syrup 2

Just a few simple ingredients – fresh blackberries, fresh basil and sugar simmered in pure water creates this unique and fruity twist on simple syrup.  It’s a quick and easy option to prep ahead of your next event.

blackberry basil simple syrup in mason jar

Blackberry Basil Simple Syrup

  • 4 cups fresh blackberries
  • 2 cups sugar
  • 3 cup water
  • ¼ cup of fresh basil leaves

Add ingredients to a medium sized pan and bring to a boil.  Reduce to a simmer and boil for 15-20.  Stirring occasionally.  Cool Completely.  Pour through a fine strainer and store in a sealed jar in the refrigerator for about a week.

Now your ready to put your new Blackberry Basil Simply Syrup to good use!  With or without alcohol, it’s a fruity and refreshing choice

blackberry basil spitzer 2

Blackberry Basil Vodka Spritzer

  • 2 tbl blackberry simply syrup
  • 1 tbl triple sec
  • 1 shot of vodka
  • 1/2 cup seltzer water
  • Fresh Basil and blackberries to garnish

Blackberry basil simple syrup, triple sec and vodka to a shaker with ice.  Shake then pour into a glass, top with seltzer water and garnish with fresh basil & blackberries.

Blackberry Basil Spritzer Mocktail

  • Seltzer Water
  • Blackberry Basil Simple Syrup
  • Fresh Basil and blackberries to garnish

Fill goblet with ice, top with a fresh blackberry and sprig of basil.  Fill glass with seltzer water, then top with Blackberry Basil Simply Syrup to taste.

Enjoy!