19 Friday May 2017
Nothing says summer is here like lilacs! Their beautiful purple and white blooms are wonderfully fragrant and something I look forward to each year. When in season, I like to cut them in bunches and bring them inside. The sad part… they only last a short time.
To extend the season, we’ve added some beautiful faux lilac branches to a grouping of wired bottles – a lovely and rustic welcome to summer.
20 Thursday Apr 2017
Many of us have a recipe or two that calls for saffron and experienced sticker shock when we looked at the price tag.
Saffron is a spice derived from the crocus sativus flower (or the Saffron crocus). As Saffron crocus grows and flowers, its vibrantly colored stigmas (or threads) are harvested, by hand, and dried to be used mainly as a gourmet seasoning and coloring agent in food. Saffron, is a rare and delicate spice and among the world’s most costly spices by weight.
An expensive ingredient that I don’t always have on hand, however, I have managed to get by substituting a combination of two spices that are always in my kitchen… turmeric and paprika.
My take on a “saffron” rice is a quick, easy and economical recipe that’s a great dish or perfect base for a quick dinner – just add diced chicken or shrimp and some veggies and you’re set. I also sometimes serve this alongside my oven-fried haddock, my black beans or in a burrito.
“Saffron” Yellow Basmati Rice
½ onion, finely diced
1 tablespoon olive oil
1 cup basmati rice
1 ¾ cup water or chicken stock
¼ teaspoon turmeric
½ teaspoon paprika
salt & pepper to taste
Add all ingredients to a microwave safe bowl, cover and cook on high for 5 minutes. Take out microwave, stir and cover again. Return to microwave and cook at 50% power for additional 12 minutes. Let sit for 5 minutes and fluff with a fork.
Double this recipe to have extras on hand for easy weeknight meals.
Enjoy!
Michele
18 Tuesday Apr 2017
Posted in Decorating, Living Beautifully, Our Favorite Things...
Tags
#accessories, #alamaison, #baldwinsville, #dooraccents, #downtownsyracuse, #GBCC, #walldecor, Decorating
When it comes to versatility and adding value to your home, you can’t go wrong with investing in a nice wooden tray. Trays are a hard working home accessory – a great option for organizing kitchen counters, consoles and dressers; and a must-have for the buffet table and home entertaining.
Let’s not overlook their great decorative value as well. Trays can add texture and impact to ottomans, cocktail tables and beneath centerpieces – a really detailed tray needs no adornment and can be centerpiece unto itself.
I love this reclaimed slat wood tray for its great texture and large scale – it’s a multi-function piece that I use all over the house throughout the year. As a centerpiece this tray’s substantial size fills a long dining table with ease.
Don’t limit your tray to horizontal use – I’m quite fond of it hang this one on my front door or a blank wall, changing the greenery with the seasons.
It also works great to brighten a blank corner near the staircase.
New or old, you can’t go wrong with a great tray for a little decorating inspiration!
15 Saturday Apr 2017
Tags
#alamaison, #baldwinsville, #coleslaw, #comfortfood, #culinaryclassics, #downtownsyracuse, #easyentertaining, #sidedishes
When I was growing up, I often saw my mother, and my grandmother, reach for their Better Homes and Gardens cookbook for inspiration when making the family meal or getting ready to do some baking.
That same classic red and white checked Better Homes and Gardens cookbook was the first cookbook I received as a new bride, and I too, relied on it to learn how to cook and bake for my own family.
Although I now have a library of cookbooks (I am a bit obsessed with them!), there are still certain classic recipes that I just don’t mess with – one being Better Homes and Gardens Coleslaw. This creamy classic needs to no tampering – it’s always delicious and a big hit at family gatherings, picnics and with my oven baked fish fry.
It’s quick and easy – especially if you pick up a bag of angel hair pre-shredded coleslaw in your produce section.
Better Homes and Gardens Coleslaw
2 cups shredded cabbage
1 medium carrot, shredded
½ small green or red sweet bell pepper, finely chopped
2 green onions, sliced (these are optional for me)
½ cup mayonnaise
1 tablespoon vinegar
2 teaspoons sugar
½ teaspoon celery seed
Toss together the cabbage, carrot, pepper and onion. In a separate bowl, whisk together the mayonnaise, vinegar, sugar and celery seed.
Pour dressing over the cabbage mixture – toss to coat. Cover and chill for 1 hour. Makes 4 servings – double or triple for a bigger crowd.
Watch it disappear… Enjoy!
Michele
12 Wednesday Apr 2017
You don’t have to be gluten sensitive to enjoy these delicious little donuts!
Colorful Confetti Donuts (Gluten Free)
Preheat oven to 350 degrees. Spray donut pan with cooking spray.
Whisk together dry ingredients in large bowl. (Flour, baking powder, baking soda, sugar & salt). Set aside.
In a medium bowl mix together the wet ingredients (Milk, yogurt, egg, butter and vanilla). Add the wet ingredients to the dry ingredients. Gently fold in the rainbow sprinkles.
Gently spoon batter into donut pan (about ¾ of the way full). Tip – you can put the donut batter in a Ziploc bag and cut a small piece of the corner the bag… then squeeze and pipe the batter into the donut pan sections. You’ll have enough for about 6-8 donuts. Bake for 12-14 minutes or until golden brown. Cool on a wire rack.
Donut Glaze
Mix together all the glaze ingredients. Whisk until all the sugar has dissolved. Place a large sheet of wax paper under your wire rack. Dip the cooled donut right into the glaze then place back on wire rack and sprinkle with additional Rainbow sprinkles. Leave until set.
*Find these fine ingredients at a la Maison (or call 315-440-6637 to order).
If you’d like to make this recipe with regular flour, be sure to reduce the milk to ¼ of a cup.
25 Saturday Mar 2017
Tags
#alamaison, #baldwinsville, #dessert, #downtownsyracuse, #easyentertaining, #fayetteville, Appetizers
The dynamic duo of dessert sauces – keep these delicious caramel sauces in your pantry and easy entertaining will be at your fingertips.
Enjoy Stonewall Kitchen’s rich Dark Chocolate Sea Salt Caramel Sauce drizzled over ice cream, brownies, strawberries and raspberries.
The flavor combination in Stonewall Kitchen’s Bourbon Pecan Caramel Sauce truly takes this caramel sauce to the next level. Try it drizzled over apple crisp, pie or brownies… or for a special breakfast or brunch, pour it over french toast!
Both make an incredible dip for pretzels, short bread cookies and fruit; and are all-natural. What’s not to love?!
Find both of Stonewall Kitchen’s delicious caramel sauces at a la Maison in Baldwinsville, NY or call 315-440-6637.
20 Monday Mar 2017
Tags
#alamaison, #baldwinsville, #downtownsyracuse, #fayetteville, #homedecor, #livingbeautifully, #pottedplants, floral
When was the last time you used your ice bucket? Is it hidden away until company comes? It’s time to dig out your beautiful bucket and put it on display. You’ll quick discover that it makes a lovely vessel for potted flowers and plants.
Our Beatriz Ball metal ice buckets loves great with faux potted white agapanthus.
This faux potted plant is so realistic – even the dirt look real.
When company comes, just pop out your faux plant, give your ice bucket a quick wash and you are ready for guests!
22 Wednesday Feb 2017
Tags
#alamaison, #baldwinsville, #downtownsyracuse, #easyentertaining, #eating healthfully, #fayetteville, #gluten-free, Entrees
Here’s an easy and impressive pork tenderloin recipe that is simple enough for weeknight entertaining… or a lovely dinner with the hubby and kids. The combination of the Garlic Mustard and Horseradish in this pork dish adds nice punch of flavor. I like to serve it with a horseradish cream sauce for extra zip.
1 pork tenderloin (2 pieces)
½ cup Terrapin Ridge Farms Creamy Garlic Mustard*
½ cup drained prepared horseradish
1 cup Panko (I used Ian’s Gluten-Free Panko)
Salt & Pepper to taste
2 Tablespoons of Olive Oil
Mix: In a bowl, mix together the mustard & horseradish. In a flat pan or baking dish, mix the panko with the salt and pepper
Assemble & Bake: Preheat oven to 400°. Lightly coat the base of a 9” x 13” baking pan with olive oil or olive oil spray. Rinse and pat dry pork tenderloins. Generously brush each tenderloin with the mustard-horseradish mixture. Dredge tenderloins in the panko and place in baking pan. (Feel free to sprinkle addition panko on top of tenderloin is there are bare spots). Lightly drizzle olive oil over the top. Bake for about 30 mins or until the internal temp reaches at least 145°.
Let rest for 10 mins. Slice, serve and enjoy!
Serving tip… Horseradish cream sauce is delicious served alongside this dish.
13 Monday Feb 2017
Tags
#alamaison, #baldwinville, #downtownsyracuse, #fayetteville, #livingbeautifully, #reclaimed, #rustic, #vintage, Decorating
This was a great weekend for the Graham’s as we have finally finished our home studio remodel! This project took us a while as it kept getting put on the back burner due to other commitments and projects, but this weekend we were able to put the finishing touch on this remodel… hanging the beautiful reclaimed freight elevators doors we found in Ithaca, New York.
The doors needed some TLC, but they were just what I had envisioned for the entrance to my home studio and workroom.
They are made of chestnut and once we cleaned them up with mineral spirits, the color was truly stunning.
Structurally, they needed a bit of work, but my husband did a great job tightening them up and repairing some of the damaged boards. The visible dents and dings are just part of the charm and character of these unique vintage doors.
Now they make a grand entrance to my home design studio and workroom – the perfect space to spark my creativity!
10 Friday Feb 2017
Gluten free baking is a breeze with Blends by Orly… 4 different artisan gluten free flour blends (London, Manhattan, Tuscany, and Sydney) which have become a staple in the Graham home.
What makes Blends by Orly unique is that it’s comprised of multiple different blends of gluten free grains custom created to give bakers the most perfect results whether they’re creating bread, pizza dough, cake, cookies, biscuits, pancakes, or a pie crust. (I actually just ordered a new bread maker which I can’t wait to test out, and Blends by Orly bread flours perform wonderfully in bread makers on the gluten free setting).
These amazing blends are a 1 to 1 replacement for wheat flour in any recipe, and are made with the highest quality wholesome gluten free ingredients, including quinoa, sorghum, millet, and brown rice, and they contain no sugar or additives. They’re also Kosher and Non GMO certified, Nut Free, Vegan and Corn Free. Plus each bag comes with a recipe on the back – however, these flour blends will work beautifully in your favorite recipes!
Orly’s recipe for Coffeecake Muffins… delicious! Nobody would guess these were gluten free.
Cake:
1 2/3 cups (215 grams) Sydney Blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, softened
1 cup (200 grams) granulated white sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup (180 ml) sour cream or plain yogurt (I used greek yogurt)
Crumb Topping:
1 tablespoon cinnamon
1 1/2 cups (200 grams) Sydney Blend
1 1/3 (215 grams) white granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (210 gram) melted butter
Preheat oven to 350 degrees F (180 degrees C). Line a 12-cup muffin tin with paper cups.
Mix: Mix together the Sydney Blend, sugar, cinnamon, baking powder, baking soda and salt. Then add the melted butter and use your hands to rub the butter into the dry mixture. Mix all ingredients together until the texture is crumbly. In the bowl of your stand mixer with the paddle attachment, beat the butter until softened (about 1 minute). Gradually add the sugar and cream together until light and fluffy (about 3-4 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. In a separate bowl whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and sour cream alternately, starting and ending with the flour. Mix until fully incorporated.
Bake: Spoon or pipe the batter to fill ¾ of the muffin cups. Fill the rest of the cups with the crumb topping on top of the batter. Bake for about 20-25 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Find Blends by Orly at a la Maison in Baldwinsville, or call 315-440-6637 to order.
