Archive for the ‘FOOD’ Category

06.04.14

RASPBERRY RHUBARB PINWHEELS RECIPE

i stumbled across the amazingly talented food blogger eva from adventures in cooking a few weeks ago and instantly fell in love. her work is beautiful and i’m very excited to announce that she’ll be joining designlovefest as a monthly contributor. today she’s going to show us how to make raspberry rhubarb pinwheels….welcome eva!

Pinwheels are a traditional Danish pastry that are made with a rich and buttery dough. The filling is traditionally made with a sweet fruit like cherries or strawberries, but since we’re nearing the end of spring I thought it would be nice to give rhubarbs a grand farewell with this pastry. And to counteract their immensely tangy flavor, I incorporated the ever-sweet raspberry. Together they make quite the pair, and when rolled up in buttery, cinnamony dough, baked in the oven ‘till crispy, and topped with a dollop of whipped cream, you’ve got a real special spring sweet on your hands. – Eva

Raspberry Rhubarb Pinwheels
By Eva Kosmas Flores of Adventures in Cooking

ingredients:

dough:

• 4 cups flour
• 1 and 1/3 cups butter, cold and hard
• 1/2-2/3 cup ice water
• 3 teaspoons sugar
• 1 and 1/4 teaspoons salt
• 1/2 teaspoon cinnamon

filling:

• 1 stalk of rhubarb, cut in 1-inch pieces
• 6 ounces raspberries
• ½ cup granulated sugar
• ¼ cup brown sugar
• ¼ teaspoon cinnamon

topping:

• egg wash (1 egg whisked with 2 teaspoons water)
• roughly 2 tablespoons raw sugar
• 3 ounces raspberries
• 1/3 cup whipped cream
• powdered sugar for sprinkling


• Begin by preparing the dough. In a large bowl mix together all of the dry ingredients. Cut the butter into roughly 1-inch size pieces over the bowl, allowing the butter pieces to fall into the dry ingredients. Pour the cold water into the bowl a little bit at a time and mix the dough together with your hands, kneading until the dough just sticks together. Once the dough sticks together, you don’t need to add any more water. Roll out the dough into two separate ¼ inch thick rectangles, then wrap each one with plastic wrap and place in the refrigerator to allow the dough to relax while you prepare the filling.

• To prepare the filling, bring the rhubarb, raspberries, granulated sugar, brown sugar, and cinnamon to a boil over medium heat. Reduce heat to low and allow to simmer, uncovered, until the mixtures reduces by half and thickens, stirring every 5 minutes. Once the mixture reaches the desired consistency, remove from heat and allow to cool to room temperature.

• Once the filling has cooled completely, you can begin assembling the pinwheels pastries. Preheat the oven to 375 degrees Fahrenheit. Remove the dough from the refrigerator and cut it into 3-inch by 3-inch squares. Place the squares on a baking sheet lined with parchment paper and place about 1 teaspoon of the filling in the center of each square. Use a sharp knife to cut diagonally from the corner of each square going towards the filling in the center, stopping about 1/8 of an inch away from the filling.

• To create the pinwheels, fold the top left-hand corner of each square down over the filling. Continuing around the square clockwise, fold down the left-hand corner of the remaining 3 corners of the square, gently patting down the crease to ensure it doesn’t unfold while baking. Brush the exposed surfaces of the pinwheel lightly with the egg wash and sprinkle each pinwheel with a pinch of the raw sugar. Place in the oven and bake until the pinwheels turn golden brown, about 15-25 minutes. Remove from the oven and allow to cool completely.

• To serve, top each pinwheel with a heaping spoonful of whipped cream and a single fresh raspberry. Sprinkle with powdered sugar and enjoy!

recipe + photos by Eva Kosmas Flores of Adventures in Cooking for designlovefest– want more food posts? go here! 

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06.02.14

CREATIVE WEDNESDAY’S WAFFLE CONES

a couple of months ago I decided to start having “creative wednesdays” in the office with my team. every week we come up with a fun project and shoot it in the studio. the idea is to not over think the process and to just have fun creating beautiful (and sometimes delicious) things together. (we’ve made fruit ice cubes, painted moons, made cakes, and had a fiesta)  it’s been great to just get our attention off of the computer screen and focused elsewhere. it’s something that i hope to continue throughout the year.

last week, in honor of summer weather, we made waffle cones. they were surprisingly simple to make and made the whole studio smell amazing. we purchased the chef’s choice waffle cone maker, used the recipe they provided and then dipped them in chocolate and coconut. this would be a fun family activity to do together.

what you’ll need:

• 1 egg
• 1 egg white
• 1/4 tsp salt
• 1/2 cup sugar
• 2/3 cup flour
• 2 TBS melted butter
• 16 oz white chocolate
• 2 cups shredded coconut

how to make them:

combine the egg, egg white and salt in a medium bowl. Whisk until combined. Add the sugar and beat by hand for at least a minute, until the mixture lightens in color.

add the flour and stir until moistened and no clumps remain. Add the 2 TBS of melted (and slightly cooled) butter. Stir until smooth.

for the topping:

melt the white chocolate in a double boiler over low heat, stirring frequently. Once completely melted. Remove from the heat and allow to cool slightly. Spread  a layer of coconut on a plate. With a spoon, gently paint the chocolate on the tops of the cones. It doesn’t need to be perfect, the coconut will cover it. Take the cone and gently roll it across the coconut.

 

Stand cones upright to dry. You can do this by either placing them in the top of a narrow glass or, making small holes in a cardboard box and placing the base of the cone in it.

Top with your favorite ice cream and enjoy!

photos by sheila gim for designlovefest

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05.29.14

BACKYARD DINNER PARTY

i threw a dinner party last week with some of my closets girlfriends. it was a perfect evening with some of my favorite people, delicious food, and a little too much wine.

onefinestay let us host the party in a dream home for the evening, something i’d love to own one day, it was cozy and modern with the best backyard fireplace. the house had a great lived-in vibe, we all felt right at home as soon as we arrived. comfy couches, and lots of well placed art and accents.

our chef was daniel benhaim and his food was so pretty and insanely delicious.

we hosted the dinner with a company called kitchensurfing. they have locations all over the US but they’re new to LA. basically, they’re a dream come true for someone like me who loves to have people over but isn’t so much into the cooking a meal for everyone part. you can pick a chef from their list and they come to your home and prepare the meal in your kitchen, serve it and even do the dishes!

the pink campari cocktails were bright & strong. things got a little outta hand towards the end of the night….we ended up at a random beyonce tribute concert (HA!)

we kept everything really simple and fresh. laurel and wolf set the table and glasswing floral did a gorgeous job with the arrangements, such pretty combinations of pinks and earth tones. i love the chairs too!

i love how they displayed the appetizers on spoons, the beets with edible flowers were amazing.

it was one of those special evenings that are good for the soul.

photos by brittany wood for designlovefest

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05.23.14

FRUIT ICE CUBES

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cheers to a long weekend! planning to have a little hotel staycation here in los angeles and maybe a beach bbq with friends. what are your plans? if you’re hosting a party of just hanging out by the pool i recommend trying these colorful fruit ice cubes….

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for starters we bought a variety of fruit and herbs. then, we cut the fruit into really thin slices before adding them to the water in the tray. it was fun to play around with the colors and shapes, experimenting with different flavors. we kept some simple with a small slice of lemon and made bolder combos like mint + cucumber and lemon + sage.

you can add them to a cocktail or to a pitcher of plain water for a punch of color.

we used the leftover fruit to make fusion water for the office. it’s so much easier to drink water throughout the day when it’s this pretty! hope you have a wonderful holiday weekend! - bri

(above photos by sheila gim for designlovefest)

and if you’re looking for MORE memorial day party ideas & recipes…

click for post:

SALMON TACOS WITH MANGO SALSA

BLACK EYED PEA DIP

STRAWBERRY ORANGE POPSICLES

GRAPEFRUIT MARGARITAS

SLIDERS PARTY

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05.13.14

PRETTY FOOD BLOG

i love coming across new (to me) sites that inspire me. how have i never seen the blog adventures in cooking?!? she has got it going ON.

aren’t these photos gorgeous? the moody lighting, pops of color, & ridiculously good looking food.

check out all of her recipes here! what are some sites that have been inspiring you lately?

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