Sacramento Street

Living With Great Style

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

Read Full Story Comments (1)

On the Menu: Pumpkin Cheesecake Squares with Toasted Marshmallow Frosting

Pumpkin_Cheesecake_3
Thanksgiving is by far my favorite holiday. What could be better than getting together with friends and family and eating all day? Since I am hosting Thanksgiving this year I have started planning my menu and these pumpkin cheesecake bars with toasted marshmallow frosting are front and center. I have been making pumpkin cheesecake for the past five Thanksgivings and without fail, it is always a crowd favorite. This year I decided to adapt the cheesecake into bars giving this tried and true recipe a modern twist.

 

I love the idea of pumpkin especially when paired with warm spices like cinnamon and ginger, but pumpkin pie is sometimes too much pumpkin for me. I think it is the texture that throws me off, as well as the piecrust. This cheesecake solves all of that. It has the best part of pumpkin pie with the warm fall spices but has a silky texture and tanginess from the cream cheese that I enjoy. Not to mention it comes with a gingersnap crust that is out of this world. So as your brainstorming for Thanksgiving make sure this recipe is on your list, I promise your friends and family will love it. ~ Amanda


Pumpkin_Cheesecake_6


Pumpkin Cheesecake Squares with Toasted Marshmallow Frosting 


Ingredients| Sacramento Street


For crust:

Nonstick vegetable oil spray

3 cups gingersnap cookies

1 cup pecans

1/4 cup brown sugar

½ stick unsalted butter, melted


For filling:

2 8-ounce packages cream cheese, room temperature

1 cup sugar

1 cup pumpkin puree

3 large eggs

3 tablespoons all purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

pinch of salt

1 tablespoon vanilla extract


For the topping:

4 eggs whites, at room temperature

1 cup sugar

pinch of cream of tartar

1 teaspoon of vanilla extract


Directions | Sacramento Street


1.) Preheat an oven to 350°F. Spray a 9 x 9” baking pan with non-stick spray and line with parchment paper leaving some paper to hang over the sides.


2.) Make the crust by grinding gingersnaps, pecans and brown sugar in a food processor until nuts are finely ground. Add melted butter and combine until the mixture is the texture of wet sand. Transfer mixture to prepared pan; press evenly onto the bottom. Bake crust until set and lightly browned, about 10 minutes. Set aside.


3.) Make the filling by beating the cream cheese and sugar in the bowl of a stand mixture (or with a hand mixer) until light and fluffy, about 2 minutes. Beat in pumpkin. Add eggs 1 at a time, beating on low speed to incorporate each addition. Add flour, spices, and salt. Beat in vanilla. Transfer filling to crust. Bake until filling is just set in center and edges begin to crack (filling will still be slightly jiggly), about 1 hour. Chill cheesecake in refrigerator until chilled, preferably overnight.


4.) When ready to serve, make the frosting by combining egg whites, sugar and cream of tartar in the bowl of a stand mixer. Using an oven mitt, place bowl over a stove burner. Turn onto medium heat and carefully whisk egg mixture over medium heat until egg whites are hot, about 4 minutes. (Whisk continuously or the eggs whites will cook) Remove from stove top, place on stand mixture and add vanilla. With a whisk attachment whip egg mixture until it becomes white and fluffy and stiff peaks are formed, about 5 -6 minutes. Spread mixture on top of cheesecake bars and toast slightly with a kitchen torch.


Serves: 9 with huge squares or 16 with normal portions.


Recipe tips: This recipe is great to make the day before. Simply make the crust and filling, cook and chill overnight until ready to serve. When ready to serve, pull the cheesecake out of the refrigerator and add topping. Also, if you don’t have a kitchen torch you can use the broiler on your oven, just watch it closely. Place the bars on a rack in your oven. Move the rack as close as possible to the broiler and broil the top for about 30 seconds or until the topping is browned but not melted.


Recipe by Amanda Frederickson for Sacramento Street

Read Full Story Comments (8)

On the Menu: Huevos Rancheros

Huevos Rancheros | Sacramento Street

Huevos rancheros is one of my all-time favorite breakfasts. It is on a short list of dishes that I will always order off a menu if I see it. Warm corn tortillas soaked with salsa and black beans all topped with an egg and some cilantro, it might just be my idea of perfection on a plate.


Here is my take on the traditional dish. I added avocado because I can’t seem to ever get enough avocado, as well as some Cojita cheese for a little tanginess. The recipe calls for making your own salsa but you can certainly buy pre-made salsa and skip a step.


Also, I fry my eggs on the stovetop in a non-stick pan then combine the dish before eating and serving. If fried eggs are not your thing, feel free to prepare the eggs your favorite way – regardless of fried, scrambled, poached or sunny side up, these huevos rancheros will be delicious. Enjoy!


~ Amanda


Huevos Rancheros | Sacramento Street

 

Ingredients| Sacramento Street


Serves 4


– 4 Roma or plum tomatoes, about 1 lb., diced (setting a couple tablespoons aside for garnish)

– 1 onion, divided and chopped

– chopped fresh cilantro plus additional for garnishing

– 1 Tbsp. chopped canned chipotle chiles in adobo (or more if you like your salsa spicy)

– 1 garlic clove, coarsely chopped

– 4 Tbsp. olive oil

– ½ tsp. salt (or more to taste)

– 1 -15 oz. can black beans, drained and rinsed

– 4 large eggs

– 8 corn tortillas, about 5” diameter

– Garnish: Cojita cheese, avocado, jalapeños, lime wedges


Directions | Sacramento Street


1.) In a blender puree tomatoes, half of the diced onion, cilantro, chipotle, garlic, and salt until smooth. Pour salsa mixture into a medium sized non-stick sauté pan and simmer over medium-high heat, stirring occasionally, until salsa is slightly thickened, about 5 – 7 minutes. Remove salsa from pan and set aside. Carefully wipe out the pan.


2.) In the same sauté pan over medium heat add 2 tablespoons of olive oil. Once the oil is hot, add the onions and sauté until translucent, about 2 -3 minutes. Add the beans and cook for another 3 – 4 minutes or until beans are warmed through. Remove beans from pan and set aside. Carefully wipe out the pan.


3.) In the same sauté pan over medium high heat, add remaining 2 tablespoons of olive oil. Once the oil is hot, carefully crack the eggs, one at a time into the pan. (I often crack into a small bowl then slide the egg onto the pan to make sure I don’t break the yolk or miss any eggshells). Cook eggs according to your preference. I like my whites set but my yolks still runny so it only takes about 2 -3 minutes.


4.) Assemble the huevos rancheros by quickly warming the tortillas in the oven or in the microwave. Place 2 tortillas on a plate, top with black beans, salsa and one egg. Garnish with avocado, Cojita cheese, jalapeños, tomatoes, lime wedges and cilantro.


Recipe by Amanda Frederickson for Sacramento Street

 

Read Full Story Comments (4)

On the Menu: Apple Cider Donuts

Apple Cider Donuts | Sacramento Street


I’d love to welcome Amanda Frederickson as Sacramento Street’s newest contributor. I’ve been thinking a lot about ways to bring back our recipes post, which I know you all adore. Since I can’t manage to do them myself these days, I wanted to find the perfect person to bring on as our food contributor. Amanda has an incredible blog called A Life Well Lived (pop over for more delicious recipes) – when I was first introduced to her site I was in awe of her recipes and instantly thought she would fit right in here on Sacramento Street. Please give her a warm welcome. I guarantee all of you will be drooling over her bi-weekly recipes. They are amazing!


Ingredients_Graphic-copy


Thanks for the sweet intro, I’m thrilled to be here sharing some of my favorite fall recipes. I recently got back from a trip to Boston – where I lived during college. It’s one of my favorite cities but honestly, fall in New England can’t be beat. While I was there I had vivid memories of our yearly adventure outside of the city to go apple picking. The air was crisp, the leaves were at the peak of their color, and somehow it was always the perfect fall day. By the end of the day we would have bags and bags of freshly picked apples. One thing that was deadly were the apple cider donuts that were sold at the orchards, by the end of the day we could barely move from eating so many. The taste of those donuts is just so perfectly fall.


Here is my version of the traditional apple cider donut. Apple cider gives just a hint of acid and sourness to this cake donut that has been lightly fried and tossed in cinnamon and sugar. It is not overly apple and has the perfect amount of warm cinnamon.  I dare you to eat one of these apple cider donuts and not dream about leaves changing, comfy sweaters and crisp clear fall days. Plus, when you make your own homemade donuts, you get the donut holes all to yourself, which might be the best part.


Enjoy!


PS. I have no idea if it is donut or doughnut. I grew up on Dunkin’ Donuts so I have always spelled them – donuts.


Apple Cider Donuts | Sacramento Street

 

Ingredients| Sacramento Street


(Makes about 2 dozen donuts)


- 1 cup unfiltered apple cider

– 3 ½ cups all-purpose flour

– 1 tablespoon baking powder

– 1 ¼ teaspoons baking soda

– 1 teaspoon salt

– 2 teaspoons cinnamon, divided

– ½ cup well-shaken buttermilk

– 3/4 stick unsalted butter, melted

– 2 large eggs

– 2 cups sugar, divided

– 2 quarts vegetable oil


Apple Cider Donuts | Sacramento Street


Directions | Sacramento Street


1.) In a small saucepan, boil apple cider until reduced to about 1/3 cup, 12 to 15 minutes, then set aside to cool.


2.) In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.


3.) In the bowl of a stand mixer, mix together reduced cider, buttermilk, butter, eggs, and 1 cup sugar until well combined. Add flour mixture and mix on medium speed until a dough forms (it will be sticky). This can also be done by hand if you don’t have a stand mixer.


4.) Turn out dough onto a well-floured surface and roll dough into a 13-inch round (about 1/3 inch thick). Cut out rounds with floured donut cutter, about 2- 3” in diameter and transfer to a floured baking sheet. Repeat with scraps. Reroll the dough only once, as it will start to become tough if it is rerolled too many times.


5.) Meanwhile pour vegetable oil into a 5-quart heavy pot and heat oil over medium- high heat to 370°F. (If you don’t have a deep fat-thermometer, sprinkle a tiny bit of flour into the oil, when it sizzles, the oil is ready.)  Carefully slide donuts one at a time into the oil careful not to crowd pan. (If pan gets crowded with donuts the temperature will drop and you will have soggy donuts)


6.) When dropped into the oil, the donut will sink to the bottom, not to worry it will float to the top after about 20 seconds. When each donut floats to surface, turn over and continue to fry until golden brown, 1 1/2 to 2 minutes. Drain on paper towels. Fry all of the donuts, making sure the oil stays around 370°F .


7.) Cool slightly; dredge in cinnamon sugar made from remaining cup of sugar and remaining teaspoon of cinnamon.


Note: These donuts are best right when you make them, but if you want to make them ahead of time, fry them off and do not dredge them in cinnamon sugar. Instead let them cool then wrap them tightly in plastic wrap. Right before you want to serve them, heat them in a 250 °F oven for about 10 to 15 minutes then toss them in cinnamon and sugar. You can make them up to a day ahead.


Recipe by Amanda Frederickson for Sacramento Street

 

Read Full Story Comments (5)

On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn

On the Menu: Fresh Fusilli Pasta with Garden Tomatoes & Corn | Sacramento Street

As you can tell, I’m on a farmers market cooking kick. I find it incredibly inspiring to go pick out different vegetables every week for our meals. It has actually been making me experiment more and more, which I love to do. Last week I made this fresh fusilli pasta with organic early girl tomatoes and corn. The first bite was so delicious I knew I’d have to recreate it to share with all of you. Friends, this pasta is insanely easy and mouth watering. Enjoy!

 

Ingredients:

6 to 8 fresh organic tomatoes (I like Early Girls), large chunks

1 to 2 ears of fresh organic corn

2 cloves garlic thinly sliced

3 T olive oil

sea salt

red pepper flakes

parmesan cheese – grated

fusilly pasta

roughly cut basil

 

Directions:


1.) Put a large pot of water on the stove to boil. Clean the corn.  When water is boiling, place corn in pot for 2 to 3 minutes.  Remove with thongs.  I used the same water for the pasta after removing the corn. Shuck corn from the cob and set aside.

 

2.) In a large sauté pan, place olive oil on a high heat. Add garlic for 30 seconds. Add tomatoes and sauté for 2 to 3 minutes. Add corn.


3.) Remove pasta when it’s to your liking and toss with tomato mix.


4.) Add a generous amount of parmesan cheese, a dash of basil and season with red pepper flakes and sea salt. Serve it nice and hot!


Photo and recipe by Caitlin Flemming

Read Full Story Comments (4)
About Design In A Box