Deco Tartelette

:: KITCHEN :: Archive

Thursday

22

June 2017

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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

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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…

Monday

29

May 2017

0

COMMENTS

Loganberry + Rose Butter Crepes

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

Loganberry and Rose Butter Crepes by Deco Tartelette
Loganberry + Rose Butter Crepes! I love making crepe batter the evening before I plan on making a batch so it’s all ready to go in the morning…you wake up, make yourself a cup of coffee, and you have delicious crepes awaiting your enjoyment anytime you are ready…doesn’t that sound lovely?

How pleased I was to see loganberries at the farmers’ market…they have that scrumptiously wild flavor which is a wonderful match to the delicacy of crepes. Topped with rose butter, this breakfast is sure to be a colorful treat. If you don’t have loganberries in your area, you can of course use raspberries, blackberries, or whichever berry you fancy…

Loganberry + Rose Butter Crepes
Crepes: Makes 8 Crepes
Ingredients:
1 1/2 cups sifted organic all-purpose flour
1/2 teaspoon rose salt
2 organic large eggs
2 cups organic whole milk
2 tablespoons melted, cooled rose butter (recipe below)
Toppings: Rose Butter and Loganberry Sauce (both recipes below)

Directions:
Melt butter and allow to cool. Sift the flour and place in a large bowl. Add the salt, eggs, milk, and cooled butter to the flour. Whisk until smooth. Pour batter through a fine mesh strainer using a rubber spatula. Let batter sit in the fridge for at least an hour or overnight. Lightly butter a non-stick crepe pan and cook each crepe over medium-heat using 1/4 cup batter. Try to make the crepes as thin as you can. Let cook for 1-2 minutes on each side until little golden dots begin to form. Wrap in aluminum foil to keep warm.
Loganberry and Rose Butter Crepes by Deco Tartelette
Rose Butter
Ingredients:
1/4 cup organic, edible rose petals
1 cup organic unsalted butter (at room temperature)
Pinch of salt

Directions:
Place ingredients in a small bowl and mix. Store in the fridge and use within a week. Serve atop warm crepes. Enjoy!

Loganberry Sauce
Ingredients:
1 1/2 cups organic loganberries (you can also use raspberries or your favorite berry)
1/4 cup filtered water
Juice from 1/2 organic lemon
2 Tablespoons organic sugar

Directions:
Place loganberries, water, lemon juice, and sugar in a saucepan over medium heat. Stir until you bring the mixture to a simmer and allow to simmer for about 20 minutes, stirring occasionally. Using a potato masher, mash a little over half of the berries. Simmer for another 5 minutes, or until the mixture has thickened and turned into a sauce. Store in an airtight container in the fridge and enjoy within a few days. This sauce is also quite heavenly when poured over ice cream

Recipe + Photography by Cassie Winslow

Wednesday

24

May 2017

0

COMMENTS

Strawberry Pie

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

Strawberry Picking Swanton Berry Farm | Deco Tartelette
‘Tis the season for strawberry picking which means it’s also time for making homemade jams and pies! My absolute favorite! We went strawberry picking Mother’s Day weekend and I came home and immediately made a scrumptious pie.
It’s all about the strawberries in this dessert…I barely added any sugar to the recipe to give the strawberries a chance to shine…and of course, they came through. Enjoy on it’s own or if you must, add a scoop of ice cream.

Strawberry Picking in Santa Cruz | Deco Tartelette
Strawberry Pie
Ingredients:
6 cups organic strawberries, cut in half
2 tablespoons organic sugar
4 tablespoons cornstarch
Juice from 1/2 organic lemon (about 1-2 tablespoons)
Pie crust (recipe below)
Egg wash (1 organic egg mixed with a splash of cream)

Strawberry Pie | Deco Tartelette
Directions:
Make pie crust (recipe below).
Preheat oven to 375 degrees Fahrenheit.
Place berries, sugar, lemon juice, and cornstarch in a large bowl. Gently mix and set aside. Butter a 9” ceramic pie dish and press one dough round in pie dish. Cut the second round of dough into strips (about 1” width) for the lattice top. Pour in berry mixture and place lattice on top, decorating as you wish. Crimp edges. Brush exposed dough with egg wash. Place dish on baking sheet and bake for about 60 minutes. Keep an eye on the pie as you will want to cover with a pie guard or foil tent if the crust browns quickly. Allow pie to cool for at least 30-45 minutes before serving.
Rose Salted Pie Crust: Makes enough for one pie using a 9″ ceramic dish
Ingredients:
2 3/4 cup organic all-purpose flour
1 teaspoon rose salt
1 cup of cold-cold-cold butter cut into 1/2 inch cubes
1/2 cup ice cold water

Strawberry Pie | Deco Tartelette
Directions:
Mix the flour and salt in a food processor, pulsing a few times. Add the cubes of butter. Mix for another 10 seconds. Add the cold water in a slow stream until small beads of dough begin to form. Place the dough on a work surface sprinkled with flour and form into two disks. Handle the dough as little as possible…this results in a super flaky dough. Roll out both disks to about 10”. Wrap the dough in plastic wrap. Keep in the fridge until ready to use…

Photography + Recipe by Cassie Winslow

Tuesday

16

May 2017

0

COMMENTS

Fennel + Strawberry Salad

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

Fennel + Strawberry Salad | Deco Tartelette
Sweet strawberries, fragrant fennel, and bright arugula together create the ultimate salad. Tossed with blue cheese, edible flowers, and a spritz of lemon, it’s the perfect addition to a weekend dinner. For a light lunch, serve this salad with a slice of toasted homemade rosemary sourdough bread with a pat of butter.

Fennel + Strawberry Salad | Deco Tartelette
Fennel + Strawberry Salad
Ingredients:
Serves 2
1/2 pint of fresh, organic strawberries, sliced
1 small bulb of organic fennel, sliced
2 tablespoons blue cheese, freshly crumbled
2 cups organic arugula
Juice from 1/2 organic lemon
4 tablespoons extra virgin olive oil
Salt + Pepper
Edible, organic nasturtium flower petals

Directions:
Place arugula, sliced strawberries, and fennel in a large bowl. Add crumbled blue cheese. Drizzle with olive oil and a spritz of lemon juice. Season with salt and pepper to taste. Toss gently. Add organic nasturtium petals if using…you can also garnish with fennel fronds.

Shop: Handmade Marbled Ceramic Plates by Jodi Siegal Ceramics
Recipe + Photography by Cassie Winslow

Sunday

14

May 2017

0

COMMENTS

Easier Than it Looks: Blackberry + Lilac Dutch Baby Pancakes for Darling Magazine

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

Blackberry Lilac Dutch Baby Pancakes | Deco Tartelette
This has to be one of the easiest breakfast dishes to make…you simply place all of the ingredients in the blender, pour into mini cast iron skillets, and bake. The result is so delicious! Dutch baby pancakes have a custard-like texture with crispy edges…they puff up all nice and pretty and look so fancy!

Blackberry Lilac Dutch Baby Pancakes
Serves 2 (easily double the recipe to serve 4)
Ingredients:
1/2 cup organic whole milk
2 large organic eggs
2 tablespoons lilac sugar (recipe below)
1/2 cup organic all-purpose flour
Pinch of salt
Tablespoon of unsalted butter
2/3 cup organic blackberries
Powdered sugar for sprinkling

Directions:
Place milk, eggs, lilac sugar, flour, and salt in a blender. Blend. Meanwhile, preheat oven to 400 degrees Fahrenheit. Melt 1/2 tablespoon of butter in two separate 6 1/2 inch cast iron skillets. Once melted, divide batter between the two skillets. Add a handful of blackberries to each. Place in the oven and bake for about 18-20 minutes or until the center is set and the edges are golden brown. Serve immediately. Garnish with fresh blackberries and sprinkle with powdered sugar. I also tossed a few berries in some homemade jam, added a splash of water and placed in a small skillet over medium heat for about 5 minutes to make a lovely berry sauce to drizzle on top! Super yummy!

Blackberry Lilac Dutch Baby Pancakes | Deco Tartelette
Lilac Sugar
Ingredients:
1 cup organic sugar
2 tablespoons fresh, organic lilac petals

Directions:
Place all ingredients in a small bowl. Mix. Voila! Lilac Sugar. Also delicious sprinkled on cantaloupe or in these delicious Lilac Sugar Greyhounds. Enjoy!

Hop on over to Darling Magazine to see the full article!

Happy Mother’s Day!

Photography + Recipe by Cassie Winslow
Shop: Mini Cast Iron Skillets, Striped Kitchen Towel, Marble Pastry Board

Friday

5

May 2017

0

COMMENTS

Cherry Margaritas

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

Cherry Margaritas | Deco Tartelette
Cherry Margaritas!!! I’m so happy that cherry season is upon us! These cocktails are like a grown up version of a Shirley Temple…they are super yummy. I had to share the recipe just in time for Cinco de Mayo.
Cheers and enjoy!

Cherry Margaritas
For 2 cocktails
Ingredients:
1/4 cup fresh organic cherries, pitted and muddled
2 organic limes, juiced (about 1/4 cup)
1/2 organic lemon, juiced
3 tablespoons organic maple syrup
4 ounces tequila
1 ounce triple sec
Handful of ice
Salt to rim each glass
Fresh cherries for garnish

Cherry Margaritas | Deco Tartelette
Directions:
Place muddled cherries, lime juice, lemon juice, maple syrup, tequila, triple sec, and ice in a cocktail shaker. Shake vigorously. Pour into 2 tumblers of your choice rimmed with salt and filled with ice. Garnish with fresh cherries.

Photography + Recipe by Cassie Winslow