Deco Tartelette

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Friday

4

August 2017

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Watermelon Pluot Gin + Tonics

Written by , Posted in :: KITCHEN ::, libations

Anthropologie Black Maxi Dress via Deco Tartelette
Watermelon! Stonefruit! All of the summertime goodies peak in August and I am gobbling it all up! We recently stopped at a roadside fruit stand off of Highway 1 while out on a little mid-week family excursion…the watermelon was so delicious, we couldn’t wait until we got home to enjoy it and cut into it roadside. We did save a bit to make these delicious Watermelon Pluot Gin + Tonics…watermelon is so sweet and refreshing while pluots add just the right amount of tartness to make this beverage wonderfully balanced….

Watermelon Pluot Gin + Tonics

Watermelon Pluot Gin + Tonics

Makes 4 cocktails
Ingredients:
2 cups watermelon + pluot juice (find the how-to in the directions below)
8 ounces gin
1/2 cup tonic
Ice

Watermelon Pluot Gin + Tonics
Directions:
Take about 2 cups of chopped watermelon and 2 pluots with the seeds removed and place in a blender. Blend then run through a fine mesh sieve. Use about 2 cups of the juice and evenly distribute between 4 tumblers of your choice (I used these which are a favorite). Then, evenly distribute gin and tonic. Add ice to fill glasses. Garnish with a slice of pluot. Cheers!

If you are looking for more watermelon cocktail recipes, try our Watermelon Lavender Margaritas!

Anthropologie Black Maxi Dress via Deco Tartelette

Shop: Black Maxi Dress and Tortoise Sunglasses: Anthropologie, Lipstick: Nars in Roman Holiday, Glassware
Photography by Cassie Winslow + Nicholas Winslow

Saturday

29

July 2017

0

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Cantaloupe + Chamomile Sidecar Cocktail

Written by , Posted in :: KITCHEN ::, libations

Cantaloupe + Chamomile Sidecar Cocktail Recipe by Deco Tartelette
Oh the sidecar…it’s really hard to make a classic cocktail better than it already is-it’s a classic for a reason! Well, until cantaloupe and chamomile came along and decided to make this gorgeous sidecar the superlative summer cocktail! When cantaloupe season peaks in California, I truly eat a small melon everyday. There is nothing more refreshing than a cool melon on a hot summer day, don’t cha think? This Cantaloupe + Chamomile Sidecar Cocktail will make your guests swoon at your next festive gathering or fix one for yourself after a long day lounging in the sun…happy cocktail shaking!

Cantaloupe + Chamomile Sidecar Cocktail

Makes 4 cocktails
Ingredients:
Juice from 1 small, ripe organic cantaloupe
1/2 cup organic chamomile tea, chilled
2 ounces orange liquor
6 ounces brandy
Juice from 2 lemons
Handful of ice

Cantaloupe + Chamomile Sidecar Cocktail Recipe by Deco Tartelette
Directions:
Juice the cantaloupe by simply blending cubed pieces in a blender and straining through a fine mesh sieve. Depending on the size of your cocktail shaker, you may have to cut the recipe in half and make in two batches. Place all ingredients in a cocktail shaker. Shake vigorously for about 15 seconds. Strain into a glass of your choice. Garnish with edible, organic chamomile flowers or a wedge of cantaloupe.

If you are looking for more cantaloupe cocktails, our Cantaloupe + Rose Sugar Martini is another favorite!

Recipe + Photography by Cassie Winslow

Tuesday

25

July 2017

0

COMMENTS

Triple Berry Scones with Nasturtium + Berry Butter

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

Triple Berry Scones with Nasturtuim Berry Butter by Deco Tartelette
Summer berries are aplenty right now and I am adding them to everything…ice cream, granola, smoothies, and these delicious triple berry scones with nasturtium + berry butter. These scones are simply scrumptious and with the addition of nasturtium + berry butter, you will be dreaming of and baking these delicious bites regularly.

Use frozen fruit and bake these in the winter! Just be sure to rinse and drain the berries overnight to avoid adding excess moisture to the dough. Here’s how to whip up these yummy treats…

Triple Berry Scones

Ingredients:
Makes about a dozen scones
2 cups plus 1 tablespoon of organic all purpose flour, sifted + extra for rolling out the dough
1 teaspoon of baking powder
a pinch of rose salt
1/4 teaspoon baking soda
4 tablespoons lavender sugar (or cane sugar) + 1/4 cup for sprinkling
1/2 cup cold organic butter (I used raw butter), cut into 1/2″ cubes
Half cup organic half + half
1/2 cup organic heavy cream
A teaspoon vanilla extract
3/4 cup organic berries (I used strawberries, raspberries, and blackberries…I cut the raspberries and blackberries in half and sliced the strawberries…another tip, I washed the berries the night before I made the scone dough and left them out to dry overnight)

Directions:
Mix flour, baking powder, rose salt, baking soda, and lavender sugar in a large bowl. Using your hands, add the butter until the mixture resembles small flakes. Create a pool in the center and add half + half, vanilla extract and heavy cream. Blend by folding flour mixture into the cream mixture. Finally, gently fold in the berries. Add extra flour 1 teaspoon at a time if the dough is too sticky to handle.

Transfer dough on a floured, cool surface such as a marble pastry board if possible. Flatten out dough to about 3/4″ thick. Using a 2.5″ round cookie cutter, cut out 12 scones. Dip each side in lavender sugar. On a parchment lined baking sheet, place scones about 1 inch apart. Bake at 400 degrees Fahrenheit for 25 minutes or until golden brown. Allow to cool on a wire rack for about 10 minutes before serving. Serve with Nasturtium + Berry Butter (recipe below). Happy Baking!

Triple Berry Scones with Nasturtuim Berry Butter by Deco Tartelette

Nasturtium + Berry Butter

Ingredients:
Makes a little over 1/2 cup
1/2 cup organic unsalted butter, at room temperature
2 tablespoons of organic berries (I used raspberries and blackberries)
1/4 cup fresh edible, organic nasturtium petals

Directions:
Place all ingredients in a small bowl. Using a fork, mix until combined. Voila! A super delicious butter that will make any slice of everyday toast sing! Also delicious on crepes! Enjoy…

SHOP: Ceramic Platter: Suite One Studio, Striped Dish Towel: Anthropologie
Recipe + Photography by Cassie Winslow

Saturday

8

July 2017

0

COMMENTS

Iced Lavender Cafe Au Laits

Written by , Posted in :: KITCHEN ::, :: STYLED ::, libations

Iced Lavender Cafe Au Laits by lifestyle blogger Cassie Winslow of Deco Tartelette
Cafe au lait dahlias are in bloom and to celebrate, we made iced lavender cafe au laits (since sadly, dahlias aren’t edible). Iced cafe au laits are a wonderful way to enjoy coffee during the summertime and the addition of lavender adds a special floral touch.

Free People Floral Maxi Dress via Deco Tartelette
I feel quite fortunate to live in an area where dahlias are available from now until the fall. Dahlias are my absolute favorite (if you haven’t already noticed). They have so much character and can be as large as your face! They are so delicate and beautiful…

See below for how to make this delicious beverage…

Iced Lavender Cafe Au Laits by lifestyle blogger Cassie Winslow of Deco Tartelette

Iced Lavender Cafe Au Laits

Ingredients:
Makes two beverages
2 cups of your favorite coffee (I used Verve’s The 1950)
1 cup whole milk (I used Claravale‘s Raw Whole Milk)
2 tablespoons lavender simple syrup (recipe below)
Handful of ice for each glass

Directions:
Brew your coffee as directed approximately 8 hours before you would like to enjoy these scrumptious libations. Place in the fridge to cool. Make the simple syrup and allow to cool as well.

Fill each glass with ice. In a separate pitcher or bowl, mix the milk, simple syrup and coffee. Pour into each glass. Garnish with a sprig of dried, organic lavender. Enjoy surrounded by gorgeous cafe au lait dahlias if you can! Cheers!

Lavender Simple Syrup

Ingredients:
2 cups organic sugar
1 cup filtered water
2 tablespoons of organic dried culinary lavender

Directions:
Place all ingredients in a pot over the stove and bring to a boil. Then reduce heat so the mixture is simmering…simmer for 5 minutes or until the mixture has reduced to a syrup. Let cool and store in the fridge in a squeaky clean glass bottle. Lasts for approximately one week.

Find more of our lavender recipes here

Madewell Canvas Tote via Deco Tartelette
Photography by Cassie Winslow + Nicholas Winslow
Recipe by Cassie Winslow

Shop: Floral Maxi Dress: Free People also available here (Nordstrom’s Anniversary Sale Starts July 13th!), Heels: J.Crew, Sunglasses: Karen Walker (on sale), White Canvas Tote: Madewell also on sale here, Glassware: Anthropologie

Tuesday

27

June 2017

0

COMMENTS

Homemade Boysenberry Plum Cobbler…a Quintessential Summertime Treat

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

Lifestyle Blogger Cassie Winslow of Deco Tartelette shares her recipe for Boysenberry Plum Cobbler
There is something quite nostalgic about homemade cobbler in the summertime. When I was a little Tartelette, one of our summertime traditions was picking peaches from our tree in our backyard and making cobbler. This Boysenberry Plum Cobbler is a delicious combination of tart and sweet…with layers of perfectly ripe fruit topped with homemade biscuits, this classic dessert is made with love and is always a crowd-pleaser.

Boysenberry Plum Cobbler

Serves 4-6
Ingredients:
For the filling:
1 pound organic boysenberries
2 pounds organic plums, sliced (I used Santa Rosa Plums)
1/2 cup organic cane sugar
1 tablespoon organic cornstarch
Juice from 1/2 organic lemon
Pinch of salt
For the topping:
3/4 cup organic, all-purpose flour, sifted
2 tablespoons organic cane sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons cold organic unsalted butter, cut into small pieces (I used raw butter)
1/4 cup rolled oats, plus more for sprinkling
6 tablespoons organic half + half, plus more for brushing

Lifestyle Blogger Cassie Winslow of Deco Tartelette shares her recipe for Boysenberry Plum Cobbler
Directions:

For the Boysenberry Plum Cobbler Filling…

Preheat oven to 375 degrees. Stir together boysenberries, sliced plums, sugar, cornstarch, lemon juice, and salt. Transfer to baking dish (I used an 8 inch round ceramic tart dish).

For the Boysenberry Plum Cobbler Topping…

Stir flour, sugar, baking powder, and salt. Add butter using your fingers and work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Distribute 6 dollops of dough over fruit in baking dish. Brush tops with half + half. Sprinkle with more oats. Bake until bubbling in center and biscuits are golden brown, about 45 minutes. Let cool at least 2 hours before serving.

If you are a fan of boysenberries, you’ll love our Boysenberry Lavender Pink Lemon Drops…find the recipe here

Photography by Cassie Winslow
Recipe adapted from Martha Stewart

Thursday

22

June 2017

0

COMMENTS

Peachy Rose Rum Punch

Written by , Posted in :: KITCHEN ::, libations

Cassie Winslow of Deco Tartelette shares her recipe for Peachy Rose Rum Punch Cocktail
Peachy Rose Rum Punch! It’s the ultimate summer libation! You will be sippin’ on these refreshing cocktails all summer long whilst swinging in your hammock (book in hand), listening to records, and catching fireflies…

Lifestyle blogger Cassie Winslow of Deco Tartelette shares her recipe for Peachy Rose Rum Punch Cocktail
Peachy Rose Rum Punch

For 2 cocktails
Ingredients:
1 large organic yellow peach, pitted
1/4 teaspoon organic, edible rose water
1 cup organic pineapple, chopped
2 organic limes, juiced (about 1/4 cup)
4 ounces dark rum
Filtered water (to taste)
Handful of ice
Slice of lime for garnish

Directions:
Place peach, rose water, pineapple, and lime juice into a blender and blend until smooth. Then, add water to taste (I added about 1/4 cup). Pour into 2 tumblers of your choice filled with ice and garnish with a slice of lime. Cheers!

What are some of your favorite summer cocktails? We have tons of recipes to choose from here

Shop: Pink Tumbler, Gold Rimmed Glass, Boater Hat, White Buttondown, Blanket (old similar here)
Recipe by Cassie Winslow
Photography by Nicholas Winslow + Cassie Winslow

Thursday

15

June 2017

0

COMMENTS

Strawberry Almond Milk

Written by , Posted in :: KITCHEN ::, libations

Homemade Strawberry Almond Milk Recipe by Lifestyle blogger Cassie Winslow of Deco Tartelette
This Homemade Strawberry Almond Milk is super easy to make…easy peasy has been my motto lately and this simple beverage is a delicious and healthy treat that takes just a few minutes to whip up…

Strawberry Almond Milk

Makes 2 servings
Ingredients:
1/2 cup fresh, organic strawberries
3 cups organic almond milk, chilled
1 teaspoon organic vanilla extract

Directions:
Place all ingredients in a blender and blend for about 20-30 seconds. Serve as is or pour over ice. Garnish with a strawberry. Enjoy!
Homemade Strawberry Almond Milk Recipe by Lifestyle blogger Cassie Winslow of Deco Tartelette

Photography + Recipe by Cassie Winslow

Thursday

8

June 2017

0

COMMENTS

Glazed Cherry Donuts

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


Have you tried any of our scrumptious donuts?! We have all sorts from Rose Salted Milk Chocolate to Strawberry + Rose Petal…I love making seasonal donuts and these Glazed Cherry Donuts may be a new favorite. They are nice and light which is perfect for this time of year. So grab an iced coffee and snack on this delicious springtime delight…enjoy!


Homemade Glazed Cherry Donuts

Makes two dozen
Ingredients:

3 + 1/3 cups organic all purpose flour
4 tablespoons caster sugar
2 teaspoons salt
4 teaspoons rapid rise yeast
4 organic large eggs
3/4 cup warm water
9 tablespoons organic, unsalted butter (at room temperature)
Organic canola oil
Cherry 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 wire rack with a layer of paper towels underneath it to drain. Once you are finished frying the donuts and they are cool enough to handle, dunk the tops in the Cherry Glaze (recipe below) and place back on a cooling rack. Enjoy immediately.


Cherry Glaze

Ingredients:
2-2 1/2 cups organic powdered sugar, sifted
3-4 tablespoons organic whole milk
3-4 tablespoons of fresh, organic cherries, mashed

Directions:
Simply mix all ingredients using a whisk until smooth. Voila!

Enjoy these delicious Glazed Cherry Donuts!

Recipe + Photography by Cassie Winslow
***Please note that sweet pea flowers are not edible-they were used for styling purposes only…