Tag

cheese

baking brie. ūüßÄ

Who says it has to be the holiday season to enjoy a little cranberry!? And there’s never a bad time for brie. We stumbled upon this delicious recipe during a routine check of one of our fave websites Apartment Therapy for reviews of the LexMod Ghost Chair. Enjoy!

Baked Brie with Cranberries
ooey, gooey cheese + tart cranberries = deliciousness.

Baked Brie with Cranberry Sauce

Serves 4 to 6 as an appetizer

What You Need:

  • 8-ounce round brie cheese, at room temperature
  • 1/3 cup cranberry sauce (try this Perfect Cranberry Sauce recipe¬†or¬†this more advanced¬†Spiced Cranberry Sauce)
  • 2 tablespoons packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup hazelnuts, unroasted and roughly chopped
  • Fresh rosemary, to garnish
  • Assorted crackers (we recommend Carr’s Water Crackers)

What You Do:

  • Preheat the oven to 425¬įF. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)
  • Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.
  • Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.
  • If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.
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friday five: links we love.

Whew, we made it through another week! J’s been jetting around the South for work and L’s been getting used to having an infant in the house again…so we’re feeling especially grateful for the next 48-ish hours. Here’s hoping your weekend will be a mix of fancy cheese, champagne and DIY design!

1 //¬†Modern cheese plate // Tailgating spreads don’t have to be fancy. Sometimes all you need is a little cheese and some cornichons. Cupcakes and cashmere shows us how to create a modern cheese plate here.

2 //¬†Champagne // Apparently there are 22 reasons to have champagne on hand at your house. That’s 21 more than we needed.

Champagne
photo credit: domaine

3 //¬†Sunburst Light Fixture // We’ve both been on renovation rampages at our houses. This (fairly) easy DIY sunburst light fixture¬†from the girls at A Beautiful Mess just might fit into our weekend reno plans.

Sunburst Light Fixture
photo credit: a beautiful mess

4 //¬†Stylish Survival Guide // No, we’re not coming to you live from #NYFW (this year)…but this “How To Survive Fashion Month” article by Whitney Port does have real life application for us. And for anyone who happens to be traveling out of town for “work.”

Bauble Bar Headphones
photo credit: Bauble Bar

5 // Perfect Sunday Afternoon Project // After a weekend of football (and possibly struggling to re-wire that Sunburst Light Fixture), indulge your creative side and re-style your coffee table. Use this handy tutorial from Domino as a guide. As if we needed another excuse to purchase pink peonies! Happy Friday, yall.

Coffee Table Tutorial
photo cred: Domino
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recipe: spinach and cheese strata. 

L made this delicious Spinach and Cheese Strata for Mother’s Day brunch – it was a hit! Yall know we love anything we can make ahead…means more time to work on our tablescape. Add a fresh fruit salad (L chose Watermelon Feta Salad) and muffins, and you’ve got an easy, elegant brunch. We adapted this from an Annie’s Eats post; here’s our version (with notes).

Make-Ahead Spinach and Cheese Strata

Spinach and Cheese Strata
photo: annie’s eats.

 

What You Need:

  • 2 tbsp. unsalted butter
  • 1¬Ĺ cups onion, finely chopped (basically, one large yellow onion)
  • 2 (10 oz.) packages frozen chopped spinach, thawed and drained (we used bagged, organic frozen spinach)
  • 1 tsp. salt, divided
  • ¬Ĺ tsp. pepper, divided
  • Dash ground nutmeg (the original recipe called for freshly grated…but ground works just fine)
  • 8 cups cubed French or Italian bread, cut into 1-inch cubes (basically one large loaf)
  • 6 oz. coarsely grated Swiss or Gruyere cheese (about 2 cups)
  • 2 oz. finely grated Parmesan (about 2/3 cup)
  • 9 large eggs
  • 2¬ĺ cup milk (we used Horizon Organic 1% low-fat milk)

What You Do:

  • Melt the butter in a medium skillet over low heat. ¬†Add the onions to the pan and saut√© until soft, about 5 minutes. ¬†Add ¬Ĺ teaspoon of the salt, ¬ľ teaspoon of the pepper, and the nutmeg, and continue to cook for 1 minute more. ¬†Stir in the spinach, remove from the heat and set aside.
  • Liberally coat the inside of a 2¬Ĺ-3 quart baking dish with cooking spray. ¬†Layer the bottom of the dish with one third of the bread cubes. ¬†Top with one third of the spinach mixture and one third of each of the cheeses. ¬†Repeat these layers twice more with the bread, spinach and cheese.¬†It’s important to grate your cheeses ahead of time, so that you can distribute them evenly¬†in your layers.
  • In a medium bowl, combine the eggs, milk, the remaining ¬Ĺ teaspoon of the salt and ¬ľ teaspoon of the pepper. ¬†Whisk together until blended. ¬†Pour the mixture evenly over the bread and spinach layered in the baking dish. ¬†Cover with plastic wrap and chill for at least 8 hours or up to 1 day.
  • Remove from the refrigerator 30 minutes before baking. ¬†Preheat the oven to 350ňö F. ¬†Bake uncovered until puffed, golden brown and cooked through, 45-55 minutes. ¬†Let stand at least 5 minutes before serving.
  • Serves 8.

**This is our version of a well-loved, well-published recipe. Annie’s Eats adapted this from¬†Smitten Kitchen. Originally appeared in Gourmet, February 2003.

Bonus: Sample Brunch Menu

  • Spinach and Cheese Strata
  • Watermelon and Feta Salad
  • Blueberry Streusel Muffins
  • Assorted Breakfast Sausages
  • Iced Coffee Bar (we paired this pre-made iced coffee with whipped cream and cute straws)
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recipe: pesto artichoke grilled cheese.

Mmmmonday. Need a quick and easy idea for dinner tonight? Upgrade your usual grilled cheese sandwich to this summer-y pesto, artichoke and havarti version by Two Peas and Their Pod, one of our fave food blogs. Use prepared pesto if you don’t feel like making your own Spinach Basil Pesto. This is just as easy as the classic you loved growing up but wayyyy more sophisticated and flavorful.

The Glitter Life Pesto Artichoke Sandwich

 

Pesto, Artichoke and Havarti Grilled Cheese by Two Peas and Their Pod

What You Need:

  • 2 tablespoons butter, softened
  • 4 slices whole-grain bread (such as Eureka! Organic Bread)
  • 4 tablespoons Spinach Basil Pesto or prepared pesto
  • 4 slices Arla Dofino¬ģ Creamy Havarti (or 4 ounces, grated)
  • 2/3 cup sliced artichoke hearts (from jar or can, drained)
  • Sea salt, for sprinkling on sandwich

What You Do:

  • Butter the outsides of the bread. Spread the insides of the bread slices evenly with pesto. Put a slice of Havarti on the bottom piece of bread, add artichoke hearts, and top with another slice of Havarti. Place the other piece of bread on top, creating a sandwich.
  • Heat a large skillet or griddle pan over medium-low heat and place the sandwiches butter side down. Cook for 4-5 minutes, or until the cheese starts to melt and the bread is golden brown. Carefully flip the sandwich over and cook for an additional about 3-4 minutes. Remove from heat and sprinkle with sea salt. Cut sandwiches in half and serve immediately.
The Glitter Life Pesto Artichoke Sandwich
mmmmmmmmmmmm, enjoy!
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your Masters party: ham sliders + azalea cocktails.

These Hawaiian Ham and Swiss Sliders are THE BEST SANDWICHES YOU WILL EVER EAT, swear. L made these for her fifth annual egg hunt on Saturday, and all 96 were snapped up by party-goers (kids included!). Whip some up for a Masters viewing party this weekend and add a round of Azalea Cocktails.¬†You’re good to go.

The Glitter Life Ham and Cheese Slider
you cannot – repeat, cannot – eat just one of these.

Hawaiian Ham & Swiss Sliders (makes 24 sandwiches, plan on 2-3 per person)

What You Need:

  • 24¬†slices deli honey ham (L used Sara Lee Maple Ham)
  • 6¬†slices swiss cheese, cut into quarters
  • ¬†1/3 cup¬†mayonnaise (L used Kraft mayo)
  • 1 tablespoon¬†poppy seeds
  • 1 1/2 tablespoons¬†dijon mustard (L used French’s Dijon)
  • 1/2 cup¬†butter, melted
  • 1 tablespoon¬†onion powder
  • 1/2 teaspoon¬†worcestershire sauce
  • 2 packages (12 count) King’s Hawaiian Original or Honey Wheat Hawaiian Sweet Dinner Rolls

What You Do:

  • Split rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and a (quarter) slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish.
  • In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce.
  • Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes.
  • Bake covered at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

These sandwiches are also great at room temperature – don’t stress about serving them right out of the oven. You can assemble the sandwiches the night before baking – just cover TIGHTLY with plastic wrap to prevent them drying out. When you’re ready, pour on the sauce and pop them in the oven!

The Glitter Life Ham & Cheese Slider
easy to make for a crowd.

Adapted from www.kingshawaiian.com.

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say cheese.

Oh my heart… It’s National Cheese Day. No secret that L and I live off of formaggio {And vino. Feeling very Italian right now.}

I came across this handy pairing guide and had to share. Could be fun to host a wine + cheese tasting for your next girls night!

The Glitter Life cheese pairings
these a few of my favorite things.

And now for my favorite cheese joke: What did the melted cheese say to the unlucky tortilla? Man, it’s Nacho day!

ZING!

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whipped ricotta + herbs.

After dining recently at St. Cecilia in Buckhead, I absolutely had to make some of my own. Such a perfect / easy app to throw together:

photo c/o kate ann photography
photo c/o kate ann photography

Ingredients:

fresh ricotta cheese {no diet versions, ladies}

olive oil

rosemary, sage and thyme

Directions:

Place ricotta cheese in a food processor and whip for 30 seconds or until smooth and fluffy. Stir in chopped herbs. Drizzle olive oil over top, garnish with herbs and serve with focaccia.

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eat fresh.

Sometimes you just want a simple, fresh, small salad. This recipe is prefect to prepare the night before and brown bag it to work the next day. We’re all about that.

The Glitter Life Mini-Caprese-Salad
easy and delicious.

 

Mini Caprese Salad

Ingredients:

1 pint cherry tomatoes, halved (try red and yellow for a little color)

8 ounces fresh mini mozzarella

18 basil leaves, chopped

4 tablespoons olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon freshly ground pepper

Directions:

Add the cherry tomatoes and mozzarella to a medium sized bowl. Drizzle olive oil. Add basil, salt and pepper. Gently toss. Enjoy!

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