Deco Tartelette

Thursday

21

July 2016

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Fresh Stone Fruit with Pink Peppercorn + Lavender Cream

Written by , Posted in :: KITCHEN ::, fare

Fresh Stonefruit with Pink Peppercorn + Lavender Cream via Deco Tartelette
This time of year, I really love eating fresh fruit for an after-dinner treat. Adding a touch of this wonderful Pink Peppercorn + Lavender Cream to fresh stone fruit is such a delight…it’s elegant, delicious, and makes the perfect end to a warm summer night…

Fresh Stone Fruit with Pink Peppercorn + Lavender Cream
Ingredients:
1 piece of stone fruit for each serving, pitted + halved (I used yellow peaches and pluots)
1 cup organic heavy whipping cream
1/2 teaspoon freshly crushed pink peppercorns
1/2 teaspoon freshly crushed organic + edible lavender petals
2 tablespoons organic powdered sugar

Fresh Stonefruit with Pink Peppercorn + Lavender Cream via Deco Tartelette
Directions:
Simply place the heavy whipping cream in the bowl of a stand mixer fit with a whisk attachment. Whisk for about 1-2 minutes until the cream begins to thicken. Slowly add the powdered sugar, crushed pink peppercorns + lavender petals. Continue to mix until the cream reaches your desired consistency (I typically prefer soft peaks). Dollop cream atop each piece of fruit. Enjoy!

Photography + Recipe by Cassie Winslow

Sunday

17

July 2016

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Summer-ing…

Written by , Posted in :: TRAVEL ::

Lavender fields in Sonoma...Peter Som for Anthropologie LBD and Lack of Colour Spencer boater hat | Deco Tartelette
Frolicking through lavender fields in Sonoma County…
Hat: Lack of Colour, Dress: Peter Som

Santa Cruz Boardwalk via Deco Tartelette
Boardwalkin’ at this Santa Cruz institution…

Colorful Dahlias via Deco Tartelette
Dahlias upon dahlias at the farmers’ market…

Swanton Berry Farm Fruit Stand Santa Cruz | Deco Tartelette
Strawberry pickin’ traditions at Swanton Berry Farm

Olallieberry + Hibiscus Pie | Deco Tartelette
‘Tis the season for berry pie! Can’t wait to bake my favorite Olallieberry + Hibiscus pie

Dinner plate dahlia...J. Crew Ruffle sleeve striped top | Deco Tartelette
Dinner plate dahlias are finally in season! My absolute favorite…from Santa Cruz Dahlias
Striped Ruffle-Sleeve Blouse: J.Crew, Sunglasses: Karen Walker

Photography by Nicholas Winslow + Cassie Winslow

Friday

15

July 2016

0

COMMENTS

Rose Salted Milk Chocolate Donuts

Written by , Posted in :: KITCHEN ::, fare

Rose Salted Milk Chocolate Glazed Donuts
Warm donuts dunked in velvety, milk chocolate glaze and sprinkled with rose salt…doesn’t that sound fantastic?! We thought so too so we decided to add this delicious recipe to our ever-growing list of homemade donuts…enjoy…

Homemade Donuts
Makes two dozen
Ingredients:
3 + 1/3 cups plain flour
4 tablespoons caster sugar
2 teaspoons rose salt
4 teaspoons yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Rose Salted Milk Chocolate Glaze (recipe below)

Directions:
Place flour, sugar, salt, yeast, eggs, and water in the bowl of a stand mixer…mix on low speed for about 5 minutes until well combined and elastic. Then, slowly add pieces of butter while mixer is running on medium speed until well combined for another 7 minutes…stop the mixer occasionally to scrape down the side of the bowl. Cover with plastic wrap and allow the dough to rise in a sunny, warm spot until it has doubled in size…this can take anywhere from 1-3 hours. Then, remove from bowl and roll out on a floured surface to a little under 1 cm thickness. Using a 2.5″ round cookie cutter and a nickel-sized round piping tip, cut out the donuts and centers. Place on a parchment lined baking sheet and cover with a kitchen towel. Allow to rise for another hour. 15 minutes before you are ready to fry the donuts, place two inches of canola oil into a high-sided pot and bring the temperature up to 360 degrees Fahrenheit. You will want to maintain this temperature as you are frying the donuts so keep an eye on the thermometer and raise/reduce heat as needed. Fry 2-3 donuts at a time, flipping once golden, about a minute on each side. Remove from oil using a slotted spoon and place on a layer of paper towels to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Rose Salted Milk Chocolate Icing (recipe below) and place on a cooling rack…sprinkle with rose salt if you wish. If you want to skip the chocolate, you can also sprinkle with powdered sugar (as pictured). Simply place a tablespoon of powdered sugar in a small, fine mesh sieve and tap to sprinkle over donuts. Enjoy immediately.

Rose Salted Chocolate Glazed Donuts | Deco Tartelette
Rose Salted Milk Chocolate Glaze
Ingredients:
1/4 cup unsalted, organic butter
3 ounces high quality milk chocolate (I used Scharffen Berger 41% milk chocolate)
2 tablespoons organic whole milk
1 teaspoon organic light corn syrup
1 teaspoon vanilla extract
1 cup organic powdered sugar, sifted
Rose salt for sprinkling

Directions:
Melt chocolate slowly in a medium saucepan over low-medium heat, stirring constantly. Add butter, milk, corn syrup and vanilla. Continue to stir until the mixture is smooth. Remove from heat and allow to cool. Add powdered sugar and whisk until completely blended.

Recipe + Photography by Cassie Winslow

Wednesday

13

July 2016

0

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Monday

11

July 2016

0

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Chamomile Piña Coladas

Written by , Posted in :: KITCHEN ::, cocktails

Chamomile Pina Coladas via Deco Tartelette
It’s time for Chamomile Piña Coladas! Summer isn’t complete without making at least one over-the-top tropical cocktail…so get out your chaise lounge, over-sized sun hat, and flamingo straws and sip on this lovely cocktail all afternoon…cheers!

Chamomile Piña Coladas
For 2 cocktails
Ingredients:
1 cup organic pineapple, chopped
Juice from 1 organic lime
2 tablespoons chamomile tea, chilled
1/2 cup organic coconut milk
4 ounces rum
Handful of ice
Organic, fresh chamomile flowers for garnish

Chamomile Pina Colada via Deco Tartelette
Directions:
Place pineapple in a blender or food processor and blend until smooth. Add lime juice, chilled chamomile tea, and coconut milk and blend until combined. Strain through a fine mesh sieve into a large bowl using a rubber spatula. Pour into a cocktail shaker filled with ice. Add rum. Shake vigorously. Strain into each glass. Garnish with lime slices or fresh organic chamomile flowers. You can also serve in pineapple cups. I simply cut the top off the pineapple and cut around the inside of the fruit leaving a 1/2″ border. Using a fork, pull out the fruit. Voila! Pineapple cups.

Chamomile Pina Coladas | Deco Tartelette
Shop: Tumblers, Jeans, Tank, Sunglasses
Photography + Recipe by Cassie Winslow

Wednesday

6

July 2016

0

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Strawberry Shortcake with Chamomile Whipped Cream

Written by , Posted in :: KITCHEN ::, fare

Strawberry Shortcake | Deco Tartelette
Strawberry shortcake is one of my favorite desserts to make over the summer…it’s so fresh and light…it’s delightful!

We made our annual trip to Swanton Berry Farm and as usual, came home with way too many berries…let’s just say I have enough Strawberry + Lavender Jam for the next few years…

Anywho, we served this shortcake on the 4th and it was a hit. Stacked high with layers of homemade strawberry scones, chamomile whipped cream, fresh berries, and strawberry syrup, this is the ultimate way to celebrate summer…enjoy!

Strawberry Shortcake
You will need:
Serves 6
1 batch of strawberry scones (recipe below)
1 1/2 cups fresh, organic strawberries, sliced
1 batch chamomile whipped cream (recipe below)
1 cup strawberry syrup (recipe below)

Strawberry Shortcake | Deco Tartelette
Strawberry Scones:
Makes about six scones
Ingredients:
1 cup organic all-purpose flour
2 teaspoons baking powder
1/2 teaspoon rose salt
3 tablespoons organic sugar
2 tablespoons raw butter
1 tablespoon organic coconut oil
1/3 cup organic cream
1 organic egg, beaten (divided)
1/4 cup organic strawberries, diced

Directions:
Preheat the oven to 375 degrees.
In a large mixing bowl, combine the flour, baking powder, salt, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Stir in fruit. The dough should be moist yet workable. If you find it is too sticky, continue adding more flour until it reaches a workable consistency. Turn dough out onto a heavily floured surface. Roll dough out and cut out rounds using a 2.5″ round cutter. Brush with the other 1/2 of the beaten egg. Bake on a lightly buttered baking sheet for about 15 minutes or until golden brown. Allow to cool slightly before assembling your shortcakes…you can cut the scones in half lengthwise and stack if you’d like. I used two separate scones in the picture shown yet the serving size was too big! Ha!

Strawberry Shortcake | Deco Tartelette
Chamomile Whipped Cream
Makes about 1 1/2 cups
Ingredients:
1/2 cup organic heavy whipping cream
3 tablespoons organic powdered sugar
1 teaspoon freshly ground, dried organic chamomile flowers (you can typically find organic, edible chamomile flowers in the bulk or tea section at most natural food stores…you can also buy chamomile tea packets, cut open, and use flowers)

Directions:
Using a stand mixer fit with a whisk attachment, begin to whip the heavy whipping cream at low-medium speed. Once it begins to thicken, add the sugar and chamomile. Whip for about 1 minute until it becomes whipped cream.

Strawberry Syrup
Ingredients:
1/4 cup fresh, organic strawberries, diced
1/2 cup filtered water
4 tablespoons organic honey

Directions:
Place all ingredients in a saucepan over medium heat. Bring to simmer. Allow to simmer until the mixture begins to thicken into a syrup, about 10 minutes. Reduce heat if the mixture begins to splatter. Allow to cool before you use.

Shop: Lace Blouse, Hat, Dessert Plates
Recipe + Photography by Cassie Winslow

Monday

4

July 2016

0

COMMENTS

Friday

1

July 2016

0

COMMENTS

Boysenberry Lavender Pink Lemon Drops

Written by , Posted in :: KITCHEN ::, cocktails

Boysenberry Pink Lemon Drop | Deco Tartelette
I have been on a cocktail kick as of late…with the warm, summer weather, what better way to end your day than by lounging on the porch, freshly-shaken libation in hand?

Have you tried any of our cocktail recipes? We have nearly 50 recipes to date!

My Boysenberry Lavender Pink Lemon Drop is an absolute gem! Perfect for any summer gathering…serve this weekend to celebrate the fourth and you are in for a treat! The color from the addition of just 1/2 of a boysenberry is spectacular…I hope you enjoy!

Cheers!

Boysenberry Pink Lemon Drop | Deco Tartelette
Boysenberry Lavender Pink Lemon Drops
For each cocktail…
Ingredients:
2 tablespoons lavender simple syrup (recipe below)
3 tablespoons fresh-squeezed organic pink lemon juice
2 ounces vodka (this cocktail is also delicious with whiskey)
Handful of ice
1/2 of 1 organic boysenberry

Directions:
Place simple syrup, pink lemon juice, vodka, 1/2 of a boysenberry and ice in a cocktail shaker. Shake vigorously. Strain into a cocktail glass of your choice. Garnish with a slice of lemon and a sprinkling of lavender sugar.

Dahlias | Deco Tartelette
Lavender Simple Syrup
Ingredients:
1 cup lavender sugar
1/2 cup filtered water

Directions:
Place lavender sugar and water in a small saucepan over medium heat. Allow to simmer until the sugar has completely dissolved. Remove from heat and allow to cool. Store the syrup in a ball jar in the fridge…use within one week.

Boysenberry Pink Lemon Drop via Deco Tartelette

Photography + Recipe by Cassie Winslow