Deck The Halls

This weeks Sunday Guides is exclusively for our Newsletter Subscribers! And as always it is Complimentary!!

Happy Holidays

Editor’s Letter

By Michele Rosenthal. Follow me on Instagram @theparishouse

Greetings from The Paris House! We are popping by to say Happy Holidays!

We are featuring exclusive content for our email subscribers only! Pour yourself a cup of coffee, tea, or hot chocolate - relax for a few moments and enjoy our Sunday Guides!

Oh how wonderful Sundays are at home. A cozy fire is going by the kitchen in our approximately 200 year old Carriage House. Christmas music is playing in the background & always something delicious baking in the oven. Our favorite Christmas candles are burning.

We are planting another several hundred bulbs in the garden with our head Gardener today!! The mild weather is making this possible. It sure is busy, but in the best way. How wonderful it will be when all the tulips & daffodils bloom this spring! Hard work pays off. We will share our garden guides soon for those who want to learn more about gardening.

Today we are sharing a few more excursions in New York City, a fun Christmas cocktail recipe, some upcoming events at Paris House, Flowers, Fashion, and more!

Wishing you the merriest Christmas & the Happiest Holiday

xoxo
Michele

Blueberry Cocktail

A few years ago we were in LA at @cara_hotel , it’s the chicest boutique hotel located in the Los Feliz neighborhood. The food and cocktails were incredible!

With blueberry & blackberry season upon us, we thought we would share a few recipes. From mocktails to cocktails- pop on over to our blog! Theparishouse.com

One of the easiest methods is is to simply muddle with a little sugar & fresh mint add some lemon/lime slices. Or make a blueberry or blackberry reduction on the stove with a little water, sugar to taste & fresh berries. (We pick ours from our gardens) chill in fridge then from there you can make mocktail or cocktail versions. We linked the blueberry smash recipe on the blog with vodka. I like to add to sparkling water for a delicious mocktail. You can press through a sieve but we prefer the taste and texture of keeping it as is!

Add mint if you like or some violette liquor top with Prosecco. Definitely add a pesticide free edible flower for garnish

There are so many variations on this. Another helpful tip is to freeze your berries on a baking sheet then add to zip lock bags & freeze.

Should we put this on the Paris House Garden party menu?!

#travel #mocktails #travelinspiration #losangeles #flowerpower #travelwithme #travelgirl #travelawesome #exploretocreate Recipe from Bon Appetite

Cocktail mocktail Los Feliz travel travel writer

Recipe Bon Appetit

Ingredients

6 to 8 Servings

2

lemons, sliced into rounds

2

limes, sliced into rounds

1

cup fresh blueberries

1

/2 cup (loosely packed) fresh mint leaves plus sprigs for garnish

1

1/2 cups vodka

3

/4 cup St-Germain (elderflower liqueur)

Preparation

1. Step 1

   Using a muddler or the handle of a wooden spoon, coarsely mash lemon and lime slices, blueberries, and mint leaves in a large pitcher. Stir in vodka, St-Germain, and 2 cups of ice cubes.

   Step 2

   Divide drink among coupe or highball glasses; top with more ice cubes. Garnish each drink with a mint sprig.

Nutrition Per Serving

7 servings

1 serving contains: Calories (kcal) 220 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 2 Total Sugars (g) 11 Protein (g) 0 Sodium (mg) 0

Additional Reading

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Vanilla Bean Yogurt parfaits

Easy and delicious Breakfast & Brunch Recipes!

Perfect For Your Next Party

Recipe

Scrape one vanilla beam into a container of greek yogurt. We like FAGE full fat

Fill small bowls with layer of yogurt

Top with an excellent quality granola

We used bear naked granola

Next top with honey to taste

Then add mixed berries

***This can be made the night before & actually tastes better the next day!

See our blood orange mimosa recipe here

Shop pink glass bowls and more

Email us at Michele@theparishouse.com

Blood Orange Mimosa

Ingredients

2 cups - Aprx 12 blood oranges- juiced

Campari

Dry champagne or Fruity Prosecco

Whichever you prefer

Add your champagne glasses to freezer while you juice the blood oranges

Divide the juice in 8 champagne flutes

Add 1 teaspoon Campari to each glass

Top with chilled orange juice

Garnish and Serve to your guests

Brussels Sprout Pizza

BRUSSEL SPROUTS PIZZA

Preheat oven & pizza stone in 400 degree oven

• Make a Parmesan cheese mayo mix- combine aprx 1/2 cup mayo & 1 cup shredded parm (not finely grated) season with fresh ground pepper & kosher or sea salt

• Sauté 4 medium yellow onions in 2-3 tablespoons extra Virgin olive oil season w/ s&p

• Add aprx 1 cup - of peeled brussel sprouts Sauté through

• Carefully remove pizza stone from oven

• Spread thin layer of cheese Mayo mixture over each -good quality -naan bread (feel free to grate a little more Parmesan cheese over each pizza) and a layer of sautéed brussel sprout onions on top

• Add your pizzas to oven

• Bake until golden & bubbly 10-15 minutes keep an eye on them so they don’t burn

• Remove from oven

• Drizzle with a little pumpkin seed oil

• Serve & enjoy

• An autumn beer, red wine, glogg, hot mulled cider will pair beautifully

• We recently had glogg in Scandinavia & it’s delicious!!

• lightly dressed salad would be lovely on the side

• For Dessert our puff pastry apple tatin with a side of pumpkin ice cream is heavenly

• Pizza cooking autumn fall food BRUSSEl sprouts

Steak Frites (With the easiest shortcut to make delicious Truffle Gorgonzola Fries) We top our Steaks with Maitre D’ Hotel Herbed Butter!

Steak Frites & a glass of red wine transports me right back to a bistro in Paris. We make ours with fillet tenderloins and they are so delicious! We love The Balthazar cookbook and use their recipe. I will outline here & go over making “Maitre d’hotel butter”

Let’s start things off with a very quick & easy version of Gorgonzola Truffle oil French fries ( I also included a lengthier version below from a recipe graciously given to me from The Breakers Hotel in Palm Beach Florida). I have taken cooking classes & shopped food markets & mercado around the world for years. I love bringing back inspiration from my travels to my home kitchen and hopefully inspiring our readers, friends, & family to “Get Cooking”

Shortcut Gorgonzola Truffle Fries

1 bag thin cut frozen French fried

Good quality truffle oil (we used black truffle oil

A small sprinkling of sea salt (optional)

Fresh ground black pepper

Block of Gorgonzola cheese

Preheat oven to 375

Spread thawed fries out on baking sheet

Add a little sea salt & cracked pepper

Bake in oven until they begin to crisp up

Remove from oven

Drizzle a small amount of truffle oil over fries & toss

Crumble Gorgonzola on top of fries ( use as much or as little, depending on how much you like) I typically use about half of the block of Gorgonzola. Don’t over power the fries.

Return to oven and continue to bake

*** I like to then broil for a few minutes to get the fries nice and crispy. But please take care to NOT walk away as they can burn very quickly. I watch them closely

I typically do this while my steaks are cooking, either on the stove in a grill pan ( we love Le Crueset) or on an outdoor grill

Remember to let your steaks rest after grilling to lock in all that delicious juice.

Maître d’hotel Butter

(Herbed Butter)

FOR THE MAÎTRE D'HÔTEL BUTTER

Adapted from Balthazar, (however, we made several changes in our version below)

½ pound (2 sticks) unsalted butter, softened (personally we like using one stick salted & one stick unsalted)

2 tablespoons finely chopped flat-leaf parsley

1 shallot, finely chopped

1 garlic clove, finely chopped

½ teaspoon chopped fresh sage

1 tablespoon chopped fresh chives

1/2 teaspoon salt

Pinch of freshly ground black pepper

Combine ingredients & roll into cylinder, wrap in plastic or parchment and chill in fridge.

•FOR THE STEAKS

Adapted from Balthazar Cookbook

We used fillet

4. steaks, about 10 ounces each, about 1 inch thick

2 tablespoons salt

2 tablespoons coarsely ground black pepper

3 tablespoons olive oil

Plate your steaks and Gorgonzola truffle fries and add a little Pat of Maître d’hotel butter on top of steaks letting it melt gloriously onto hot steaks!

*** adapted from The Breakers Hotel & my article was published for a cooking sit several years ago. For those of you who prefer, we added a lengthier version, if you feel like trying this instead of our quick shortcut recipe above! Gorgonzola Truffle Oil French Fries with Citrus
6 Idaho potatoes, one package of gorgonzola cheese, a triangle wedge 1 cup of heavy cream 2 tbsp of truffle oil (either black or white) – I used black, because that is what I had on hand. The juice of half an orange, sea salt and freshly ground pepper, to taste Scrub potatoes clean, keeping the skin on. Cut potatoes in half lengthwise and place the potato half in the slicer, pull down the lever to make even fry-shaped slices.
Fill your deep fryer with vegetable oil to the appropriate level indicated in the directions. Fry potatoes in batches until golden brown, taking care to not crowd them.
Drain on paper towels and sprinkle with sea salt
Add the heavy cream to a saucepan and reduce over medium heat for about 5 minutes. Stir in chunked up pieces of the Gorgonzola cheese. Add the truffle oil, continuing to stir. Remove from heat and add the juice from half an orange slat and pepper to taste. Place French Fries on a decorative platter and drizzle with gorgonzola sauce and serve.

Steak Paris Parisian eat foodie recipes travel French cuisine

All items below can be found at this link and also on our home page Theparishouse.com

Homemade Apple Cider Glazed Dumplings

Our apple dumplings are one of my family and friends favorite Autumn dessert I make!

We use Dufour puff pastry, local apples & local apple cider. I live in the countryside of New Jersey with several wonderful farms & cider mills.

If you have questions on any of our recipes please feel free to email us.

Recipe:

Core apples ( we typically make 6 dumplings)

Add a small Pat of salted butter & 1 heaping tablespoon of light brown sugar

Add a very small pinch of ground cinnamon

Roll out thawed Dufour puff pastry

Wrap each apple

We typically can make 4 dumplings per one sheet of puff pastry

Bake in pre heated oven check around 20 minutes so they don’t over brown

cool and add icing

Apple cider icing:

Combine

2 tablespoons apple cider

1 cup confectionery sugar

1 tablespoon of heavy cream

(You can easily double the icing- add more apple cider or more powdered sugar to get the consistency you want)

Serve with scope vanilla ice ream

Preheat oven to 400 degrees (all ovens are different so be careful not to burn or overcook your dumplings. We used an ovenproof ceramic casserole dish to bake in. We only put 4 dumplings per baking dish as to NOT overcrowd them and allow them for o puff up into a beautifully delicious buttery dessert.

*** please note the buttery brown sugar filling will not make your puff pastry soggy & will be incredible while warm melting into the side of vanilla ice cream. you can certainly omit that but it’s what makes these delicate pastries more unique, mouthwatering & irresistible!

Milk Chocolate Covered Raisin Oatmeal Cookies (with sea salt)

Our spin on the classic Quaker Oats recipe for oatmeal raisin cookies

(There are no chocolate chips in our version)

The combination is mouthwatering & the hit of sea salt is the perfect balance.

Please make sure not to over bake them & check on them BEFORE the timer goes off!

Ingredients

I cup of butter (= 2 sticks of butter - 1 salted & 1 unsalted) at room temperature

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs (room temperature)

1 teaspoon vanilla

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon sea salt (we love the flavor it adds)

1 cup milk chocolate covered raisins

3 cups Quaker Oats (quick or old fashioned uncooked)

Baking Instructions

“Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and raisins; mix well. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.“

*** bakers note we like ours on the large side, moist & chewy

For crispier make a little smaller and bake a little bit longer

Baking oatmeal raisin cookies food family recipes