Sacramento Street

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Gift Guide: For the Book Worm

Book Gift Guide | Sacramento Street

One of my favorite things to give friends and family each holiday season is books. I love hunting down the perfect one for each person. During the holidays I cherish the moments we have to unplug and enjoy a new read. For some it might be a cookbook, for others a book that inspires them – whatever it might be, finding a gift that gets them to check out is important. Do you have any reads you’re putting under the tree this year? These are a handful I’ve loved and given as gifts this year.


Don’t forget to check out all of our gift guides to help make your shopping easier this year!

1.) The Essential Cy Twombly | 2.) Matisse Cut-Outs | 3.) Prune |

4.) Move And Work | 5.) Plenty More | 6.) Women in Clothes |

7.) How to Be Parisian Wherever You Are | 8.) The Woman I Wanted To Be |

9.) Places To Go, People To See | 10.) Alexander Calder : Meet the Artist |

11.) Poets in their Youth : A Memoir | 12.) This is the World | 13.) Maps |

14.) Meet the Artst: Pablo Picasso | 15.) Home Style by City | 16.) Once Upon An Aphabet

 

Gift Guide | Sacramento Street

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Planning Thanksgiving with Camille Styles Entertaining

Camille Styles Entertaining | Sacramento Street

The holidays are my absolute favorite time of year. The holiday cheer, the decorations, the parties and family time all make it incredibly special. Since baby Flemming is due on Christmas we decided that we’ll be hosting Thanksgiving and then leaving our Christmas plans up in the air.

 

That’s what brings me to sharing the amazing new book, Camille Styles Entertaining. Friends, when I received Camille’s book in the mail I knew that it would be incredible – I mean, her site is one of my favorites and she as a person is truly wonderful. I was floored by the text, recipes, photos and inspiration that lies within the pages of her book. It’s rare that I sit down with any book for more than 30 minutes, well this surpassed that mark by a landslide.


Camille Styles Entertaining | Sacramento Street


I got caught up in the beautiful recipes that are categorized by season, the text Camille wrote immediately drew me in and by the end of my time looking I found myself planning our entire Thanksgiving menu.

 

Lucky for us, Camille is sharing one of those recipes with us today – her Brussels Sprouts & Apple Salad with Cider Vinaigrette. Doesn’t that make your mouth water just reading it?


Camille Styles Entertaining | Sacramento Street


Ingredients| Sacramento Street

SALAD

1 cup golden raisins

2 pounds Brussels sprouts, trimmed and halved (quartered if very large)

Extra-virgin olive oil

2 tablespoons maple syrup

Kosher salt and freshly ground black pepper

¾ teaspoon red pepper flakes

1 red onion, peeled and thinly sliced

12 fresh thyme sprigs

1 cup walnuts

2 medium (or 1 large) apple, cored and thinly sliced

Sea salt

 

VINAIGRETTE

3 tablespoons apple cider vinegar

3 tablespoons freshly squeezed lemon juice

1½ tablespoons Dijon mustard

2 tablespoons maple syrup

½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

 

Directions | Sacramento Street


1.) Preheat oven to 425°F. In a small bowl, cover golden raisins with hot water and let sit to plump.


2.) On a baking sheet lined with foil, toss Brussels sprouts with 2 tablespoons olive oil, 2 tablespoons of the maple syrup, a pinch of kosher salt, a few grinds of black pepper, and the red pepper flakes. Spread the sprouts in an even layer and roast for 10 minutes, just until they start to soften but before they turn golden.


3.) Add the red onion, thyme, and walnuts to the baking sheet. Toss everything together to combine, then spread in an even layer and roast for 10 more minutes, until the Brussels sprouts start to get golden and crispy on the edges.


4.) While everything roasts, make the vinaigrette. Whisk together the apple cider vinegar, lemon juice, Dijon mustard, and maple syrup. Slowly whisk in the olive oil and season with kosher salt and black pepper to taste.


5.) Drain the raisins and add them to the baking sheet with the apples. Toss everything together to combine, then return to the oven for just a few minutes so that everything warms through. Transfer to a serving bowl, toss with a small amount of the vinaigrette, and sprinkle everything with a bit of sea salt. Serve immediately. The vinaigrette will keep up to a week in the fridge.


San-Francisco-Invitation

Now for all of my Bay Area readers – I’m co-hosting Camille’s San Francisco Book Party with Erin from Apartment 34 and Minted. It’s truly going to be a night to remember. We’re hosting the party at Cookhouse (one of my favorite venues in SF). Join us for champagne cocktails, holiday cookies from Camille Styles Entertaining, and a holiday DIY you won’t want to miss. It’s the perfect way to kick off the holiday season. I hope to see all of you there!


Photos by Emma Fineman | Invitation by Minted

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On the Menu: Espresso Bean Cupcakes from Trophy Cupcakes

Trophy Cupcakes | Sacramento StreetI’ve always wanted to be a good baker, but with my history of not following recipes correctly, adding a little too much of something seems to mess up the chemistry. I’m not the baker in the family. When dear friend Jennifer Shea told me she was writing a book, Trophy Cupcakes and Parties, featuring her delicious and mouth-watering cupcakes recipes, I was giddy. It meant I could finally have her yummy cupcakes in San Francisco – her shops in Seattle are adorable and one of a kind. When I received the book I found my favorites, but a new one I haven’t given a whirl is her Espresso Bean cupcake. Doesn’t that sound perfect in this crisp fall? I think it does. That’s why today I’m sharing it with all of you.


Espresso Bean Cupcakes (makes 2 dozen cupcakes)


Batter Ingredients:

3 cups all-purpose flour

1 1/4 cups of cocoa powder

2 1/2 teaspoons baking soda

3/4 teaspoon salt

3 eggs

1 1/2 cups milk

3/4 canola oil

1 tablespoon vanilla extract

2 3/4 cups sugar

1 cup boiling water


Frosting Ingredients:

3 cups (6 sticks unsalted butter), at room temperature

6 cups confectioners’ sugar, sifted

1/2 cup strong espresso shots, cooled

1 tablespoon plus 1 teaspoon vanilla extract

1/2 teaspoon salt


Finishing Ingredients:

Coffee sprinkles

Chocolate covered espresso beans

Batter Directions:


1. Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside.


2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.


3. Combine the eggs, milk, oil, and vanilla in a bowl of a stand mixer fitted with the paddle attachment. Add the sugar and dry ingredients. Blend at low speed, then increase the speed to medium and mix until the batter is completely smooth, about 2 minutes. Remove the bowl from the stand and add the boiling water and stir with a wooden spoon, carefully so that it doesn’t splash, until the batter is smooth again. Let the batter rest for 15 minutes and stir gently before using.


4. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of the middle cupcake comes out with just a few crumbs, about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely.


Frosting Directions:


1. In a stand mixer fitted with a paddle attachment, cream the butter. Start with the mixer at the lowest speed, then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in color, perfectly smooth, and makes a slapping sound as it hits the sides of the bowl. If the butter is soft, this should only take 30 seconds, but if the butter is cool. it can take a couple of minutes.


2. Add the sugar, 1 cup at a time, and mix at the lowest speed until it’s fully incorporated before adding the next cup. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the cooled espresso, vanilla, and salt and mix slowly so that the espresso doesn’t splash. At first the mixture will break and appear curdled, but the buttercream will come back together as it whips. When the buttercream looks smooth again, scrape the bowl and paddle, then increase the speed to as high as you can without making a mess and whip the buttercream until the mixture is perfectly smooth, creamy, and light, about 5 minutes. Stop the mixer once or twice to scrape the bowl and paddle, then continue beating. At first the buttercream will appear to soften, then it will stiffen and increase in volume.


3. Use right away, or store in an airtight container for up to a week in the refrigerator. When you’re ready to use it, let the buttercream come to room temperature, then put it back in the stand mixer and beat it until it’s creamy and stiff again.


Finishing Touches:


1. Place the buttercream in a pastry bag fitted with a star tip and pipe a high swirl on each cupcake.


2. Top with coffee sprinkles. A chocolate covered espresso bean is a nice finishing touch!


A HUGE thank you to Jennifer for sharing one of her many recipes with us today. Trophy Cupcakes and Parties hits the shelves TODAY! You can order yours now to get your signed copy by Jennifer herself. I hope you enjoy it as much as I do – especially since Eric is already planning the next recipe he’s going to make.


Images courtesy of Jennifer Shea // Photography by Rina Jordan 

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a brand new week . . .

First and foremost, thank you so much for the overwhelming support about the new job. Your sweet words here are over on twitter filled my heart with so much joy.

A few things that got me inspired this week were – a vintage necklace that I rediscovered, a birch box that smells like cinnamon is getting me excited for fall festivities to begin, my new favorite button-up that I got at the Chloe Rose anniversary party, putting away my summer fragrance was a bittersweet moment, and lastly, Dwellings is one of my favorite decor books – it is a must have for every household.

Hope all of you have a lovely first fall weekend – you can definitely sense a change in season here in San Francisco. Cheers to a new week!

Photo by Caitlin Flemming

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a brand new week . . .

I hope all of you had a fabulous long weekend – it was a lovely one here. After a stunning Saturday spent in Napa, followed by Sunday at the Nob Hill spa with girlfriends (the zen room was heavenly), and Monday at home, I wish the weekend hadn’t gone by so fast . . .


These are a few things that got me incredibly inspired this past week: one of my very favorite design books by Leslie Williamson - if you don’t own it I highly recommend it (the photos and writing are impeccable). A vintage necklace and Moroccan slippers that I bought a few years ago from the flea market. Some delicious chocolates we’ve been savoring all weekend. And lastly, a new treasure for the house that was gifted to me from a dear friend (he saw me feature it on my blog). I’m in love with this new addition to my Asiter collection.

Hope all of you have a lovely week ahead. I have a feeling it’s going to be a good one for all of us!

Photo: Caitlin Flemming
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