It is always pure delight when a dish tastes as good as it looks, right?! This chocolate + pear torte combination was so divine, and the Chantilly cream is oh so tasty. I couldn’t get the rich decadent chocolate flavor or the smoothness of the cream off my mind for many hours after the last bite. I have no doubt that Seth’s autumn dessert concoction would be the perfect way to impress your friends and family during this holiday season. The pears alone would be the tastiest after dinner treat. Enjoy!

Hazelnut Chocolate Torte w/ Syrah Poached Pears and Chantilly

Syrah Poached Pears:

Ingredients:

  • 4 ripe pears ( I like to use Bosc or Bartlett for this recipe )
  • 1 bottle of Syrah (I’m partial to Washington Syrah’s, since the climate and soil in Walla Walla makes for super inky / Jamy Syrah’s)
  • ½ cup sugar
  • 5 black peppercorns
  • 5 cloves
  • 1 bay leaf
  • 1 lemon

Directions:

Juice the lemon and reserve juice.  Peel the pears from top to bottom, try to retain the stems (makes for a nicer finished product) Once the pears are peeled, place in a bowl and spoon some of the lemon juice over them to help prevent oxidation.

In a wide saucepot add the cloves / peppercorns / bay leaf.  Bring the pot over medium high heat and let the ingredients toast but do not burn (2-3 minutes) add the bottle of wine and sugar and let simmer for 3 minutes.  Turn the heat down to medium – low heat, add pears and poach on one side for 3-5 minutes.  Turn the pears over and continue to poach for 3-5 minutes.  Continue this process until you reach the color and consistency you are looking for.  Do not overcook the pears!!  Remove the pears cover and refrigerate.  Continue to cook the poaching liquid until it becomes the consistency of syrup.  Pour the finished syrup into a sieve over a bowl and reserve.

Hazelnut Chocolate Torte:

Ingredients:

  • 1 stick good quality butter
  • 1 ¼ cup toasted hazelnuts
  • 6 oz good quality chocolate 60-70% cacao
  • 2 teaspoons flour
  • 1 pinch salt
  • 4 large eggs (separated)
  • ½ cup sugar
  • 1 teaspoon whisky
  • 1 teaspoon vanilla

*9-inch springform pan and parchment paper is required*

Prep:

Preheat oven to 350 F.

Butter bottom and side of springform pan, then line the bottom with parchment paper and butter the paper.  Cut to remove the existing paper around the edges.

Toast the hazelnuts in a dry pan over medium high heat until they begin to toast and become fragrant.  Once toasted, remove the nuts and place in a kitchen towel and rub together until the skins are removed.

Slowly melt butter and chocolate together over a double boiler, keep warm but do not let burn.

Place cooled hazelnuts in a food processor with flour and 2 tablespoons sugar and pulse until they are the consistency of corn meal.  Do not over blend or you well end up with hazelnut butter.

Stir together the egg yolks and remaining sugar in a large bowl.  Stir in chocolate mixture, add nut mixture, vanilla, and whisky and stir together, and set aside.

Beat the remaining egg whites with a pinch of salt in a standing kitchen mixer or handheld electric mixer at a medium high speed until stiff peaks are evident.    Fold ¼ of egg whites into the chocolate mixture, then add the remaining egg whites and continue to fold until evenly incorporated.  Pour the mixture into the pan and bake for 35-40 minutes.  Check doneness by poking a toothpick into the center of the torte, if it comes out relatively clean, you are good to go!

Transfer to a rack and cool completely in the pan for over an hour.  Run a knife around the edge to release the torte, and then remove side of pan.  Dust with confection sugar.

Chantilly Cream:

Ingredients:

1-cup heavy whipping cream

2 tablespoons confection sugar

½ teaspoon real vanilla extract

Directions:

Combine all the ingredients into a metal bowl and whisk by hand or with electric mixer.  Whip until soft peeks form.  Once you reach the right consistency, cover and refrigerate.  If it separates, just re-whip by hand with whisk.

Note: Try to whip by hand; it’s a good challenge!  Plus, after eating this dessert you will be happy you burnt some calories!

Platting:

Re-heat the poaching liquid / syrup.  Cut the pears in half (length wise) cut long thin slices of each half while retaining its normal shape. This will allow you to fan out the pear.

Place a slice of the torte on a desert plate; fan out the pear over the torte, drizzle the syrup over the torte and pear and finish with a dollop of Chantilly.

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 1.

Happy Thanksgiving!

•  28.November.2013

Happy Turkey Day! I hope you get a chance to spend the day consuming every last calorie in sight and relishing in the fun and beauty of time with loved ones. Adam and I are spending our Thanksgiving here and I’m loving the adventure of sharing a spicy Thai dish with my best bud on this holiday of gratitude. I’ll be back next week with fun pictures from our trip – enjoy the rest of your holiday weekend!

P.S. If you’re wondering how to get your hands on that festive cocktail or pumpkin bisque recipe above, head here and here. Happy feasting!

 1.

Thanks for hanging in there during the silence over the past week or so. We finally made our way to Thailand this weekend and are soaking up time in the humid & hot weather (hallelujah!).

I’m excited to share this hearty protein recipe on the blog today from our Fall Fortunate Feast series. I will fully admit that before this particular feast I had never been brave enough to even try duck. I’ve never been a “gamey” sort of meat person (I actually verge on the point of a herbivore on most days) so it took a lot to even attempt to try it. BUT knowing that I had put my full edible confidence in Seth’s chef skills many times before, I gave it a try and was pleasantly surprised by its amazing taste! Adam was along for the feast this time (he’s our official taste-tester – ha!) and actually did a little happy dance after trying this dish. The colors are stunning, and the pairing of figs leaves you with this perfect sweet and savory juxtaposition from the dish. By the way, if fresh figs aren’t in season, dried ones work great too!

I also was completely entranced by the beautiful combination of this dish with the lovely mid-century teak dinner plates I sourced from Ludlow. They are now in my personal collection and I drool over them every time I pull them from our hutch.

Hope the colors & taste of this recipe inspire your upcoming holiday tabletop in the weeks to come! Enjoy!

Pan Roasted Duck Breast w/ Roasted Parsnip Puree and Fig Demi-Glace:

Ingredients

Four 6-8 ounce boneless duck breasts, keep skin intact  (2 large duck breasts – serves 4)

Sea salt and some freshly ground black peppercorn

A pinch of Chinese 5 spice

Vegetable oil

 

For the port demi-glace:

1 teaspoons rendered duck fat

6 fresh figs, quartered

1 teaspoon of whole black peppercorns

1/2 teaspoon finely minced parsley

1 cup red wine such as (merlot, cabernet, malbec or syrah)

2 pinches of sugar

 

For the roasted Parsnip Puree:

2 lbs. parsnips, peeled, cores removed, chopped.

3 Tbsp. butter or olive oil

1-cup whole milk

1/8 nutmeg

Salt and pepper to taste

Preparation

Roast and Puree the Parsnips:

Preheat the oven to 400 F.  Peel Parsnips, and cut out the core and then chop into even 1 inch pieces.

Put chopped parsnips in a bowl, then add the melted butter or olive oil, add a pinch of salt / pepper /nutmeg and combine with your hands.  Creating a single layer, spread the parsnips out over a roasting pan.  Roast for 25 min until chopped parsnips are golden brown.

Remove from stove and place roasted pieces into a food processor or blender and add ½ milk and pulse until the puree is a fine smooth consistency.  Add more milk if you need to thin it out a bit.  Taste the puree and add more salt / pepper / nutmeg to taste.  Once the puree is to your taste and consistency, remove and place into a bowl keep it covered and warm. 

Pan Roast the duck breasts:

Place duck uncovered in the refrigerator overnight or up to 4 hours.  This helps dry out the skin which leads to nice crispy skin.  Remove the duck from the refrigerator and then creating a diamond pattern lightly cut small lines into the surface of the duck skin (score it). Be cautious not to severe through the skin completely.   With salt / pepper / 5 spice.  Let the duck come to room temp, 15-20 minutes.

Heat a large stainless steel sauté pan over medium heat until it’s hot.  Once hot add a small bit of oil to help the duck begin to render.  Lay the duck breasts in the pan skin side down, and let the duck render slowly (Medium-low heat).  When duck begins to render its fat, take a spoon and remove the duck fat from the pan and SAVE in a separate bowl.  Keep removing / reserving the rendered fat until the skin is golden brown and crispy.  Turn the breasts over and sear on the other side until the breasts are cooked to your taste. For medium-rare, leave on the second side for 1-2 minutes. Remove them from the pan and set aside covered with tinfoil while preparing the sauce. 

Prepare the port demi-glace:

Reheat the same pan used to cook the duck along with the precious rendered duck fat that accumulated. Then add the wine, peppercorns, and parsley to the rendered duck fat and deglaze the pan. Grab a whisk and scrape the browned bit that collected on the pan surface while cooking the duck. Continue to whisk until the mixture is reduced by 1/2 and the sauce comes together. You will know when you’re done when the sauce takes on a shimmery glazed appearance. Add the quartered fresh figs, toss a few times in the sauce and serve ASAP.

Serve:

Cut Duck breast into ¼ inch slices while keeping it’s form.  Place a heaping spoonful of Parsnip Puree on a heated plate, using the back on the spoon spread out the puree in crescent movement.  (Think Ying and Yang)  Fan out the duck slice over the puree.  Add the demi-glace with a spoon, add the figs, as you desire.

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 0.

That oh so familiar rainy weather we know in Seattle all too well arrived with a vengeance this week. Autumn has up to this point been realtively calm this year (and although I’m loving it!) it has been really nice to stay in and watch the rain blow every which way the last couple of days. This time of year I’m rarely in the mood for “cold” food, but spend practically every meal chowing down with the thrill of something warm hitting my belly. This mushroom risotto recipe from our fall Fortunate Feast is the perfect pairing to any meat dish you might be fixing this season, or could be that final delicious element to impress your guests with during your Thanksgiving celebration!

Every bite of this beautiful dish delighted me to my core, and I was so excited to learn from Seth that pretty much any mushroom is a “go” to create this superb end result! Enjoy!

Wild Mushroom Risotto:

Ingredients

  • 6 ½ tablespoons butter
  • 1 1/2 lbs. wild mushrooms (example: Porcini, Chanterelle, Lobster, Matsutake or Hen of the woods) any one or preferably mixture of these mushrooms would work perfectly.
  • 7 cups (duck, chicken, mushroom or vegetable stock) for this recipe I prefer to use duck stock since it brings out the earthiness of the mushrooms
  • 3 tablespoons fresh thyme chopped
  • 4 cloves garlic minced
  • large pinch red pepper flake
  • zest of one lemon
  • 1 tablespoon olive oil
  • 3-4 medium sized leeks finely chopped (white and pale green parts only)
  • 1 1/4 cups Arborio rice
  • ½ cup dry white wine
  • ¼ cup freshly grated parmesan cheese, plus additional for serving.

 

Prep

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/4 of mushrooms and sprinkle with salt / pepper / garlic / thyme / pepper flake. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with butter, remaining mushrooms and salt / pepper / garlic / thyme / pepper flake.  When done, zest the lemon over the mushrooms in the bowl.

Bring 7 cups (stock of choice) to simmer in medium saucepan; keep warm. Melt remaining tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and stir until liquid is absorbed, about 1 minute. Add 3/4-cup warm stock; stir until almost all stock is absorbed, about 1 minute. Continue adding stock by 3/4 cups stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10-15 minutes. Stir in sautéed mushrooms. Continue adding stock by 3/4 cupful’s, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in 1/4 cup grated Parmesan cheese, if using. Transfer risotto to serving bowl. Pass additional parmesan cheese alongside, if desired.

Happy weekend friends! Adam and I are off to the coast for a cabin weekend with friends, but I’ll be back next week with some pretty travel photos from Stockholm and some fun stuff from this week’s West Elm event!

 

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 5.

It’s hard to believe that Halloween is tomorrow! Costumes, caramel apple dipping, candy filled jack-o-lanterns and warm-to-the-belly hearty meals have been aplenty all week. If you’re looking for that perfect first course for dinner this season or even a comforting mid-day fall inspired lunch option you MUST try this tasty pumpkin bisque. Seth’s recipes always impress me, but this one was cause for not one but two servings (I actually licked the bowl…no seriously, no shame!). This soup is so so tasty and I can’t wait to serve it to loved ones myself this season! Enjoy!

Pumpkin Bisque:

Ingredients:

  • 1 sugar pie pumpkin
  • 1 yellow onion
  • 2 cloves garlic
  • ¼ cup olive oil
  • salt and pepper to taste
  • 1 pinch brown sugar
  • 3 sprigs thyme
  • ½ teaspoon ground nutmeg
  • 3 sage leaves
  • 2 table spoons honey
  • 1/2 cup heavy cream
  • 1/2 cup chopped toasted hazelnuts

 

Directions:

Pre-heat Oven to 400 degrees F

Cut the pumpkin in half, length-wise and remove all seeds.  Place the two halves on a baking sheet or roasting pan flesh side up.  Drizzle some olive oil over the pumpkin halves and add a pinch each of salt, pepper, brown sugar and nutmeg over the halves.  Place the thyme sprigs whole onto the halves and roast for 1 hour.  When done, the pumpkin flesh should be pulling inward away from the outer shell of the pumpkin and should be very soft.  Remove the pumpkin from the oven and let it cool completely.

Once cooled, remove the pumpkin flesh from its shell and place the roasted pumpkin into a food processor or blender and process or blend until the pumpkin is the consistency of a puree.  You might need to add a little water to help the pumpkin reach this consistency.  Just be careful to not add too much at a time.  Once you have reached the ideal consistency, set aside.

Over medium heat, add a few glugs of olive oil to a heavy bottomed pot or Dutch oven.  Dice the onion and garlic cloves and add to the oil, let the onions and garlic sweet but not brown.  Add 1 sage leaf chopped, and salt/pepper the mixture and let sauté for 5 minutes.  Add this mixture plus 2 teaspoons of honey to the pumpkin puree and blend or process until all is incorporated.  At this point you should have the base for your bisque.  Taste to make sure the salt versus sweet versus heat coincides to your liking.  Add the puree back into the pot, stir in the heavy cream and bring up the temperature over low temp for 5-10 minutes.

Serve with chopped toasted hazelnuts and finely chopped sage.  I like to drizzle additional heavy cream over the top of the soup once it is in the bowl for effect.

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 9.

Fall is certainly alive and well in the Pacific Northwest this week. Chilly winds, foggy picturesque mornings, leaves of all colors lining the quiet sidewalks, and that overwhelming desire for warm sanctuary.

If you’re looking for that perfect cocktail to warm up to this season, look no further than the Autumn Punch that Seth created for this season’s Fortunate Feast collaboration.

The savory smell of this cocktail alone will warm your heart and make you envision gloved hands and flannel blankets at the fireside. And who doesn’t like a cinnamon stick accent?! They are one of the easiest and most cost-effective ways to elevate a cocktail and ring in those end of the year months. Every time I see one I reminisce of laughter with loved ones and memorable moments full of joy and contentment.

Autumn Punch

Ingredients

- 2½ oz spiced rum (we used Kraken Black Spiced Rum)

- 4 oz fresh unfiltered apple juice

- 2 big pinches of Chinese 5 Spice

- 2 long threads of lemon peel

- 2 cinnamon sticks

- 1 bottle / good quality / hard Pear Cider (we used Anthem, an organic gluten-free cider who’s ingredients are only grown in Oregon & Washington…awesome right?!)

Directions

In a shaker half-filled with ice-cubes, combine the rum, apple juice, and Chinese 5 spice.  Shake well and pour into your glass of choice, top with cider and garnish with a cinnamon stick and twist of lemon peel.  Makes 2 cocktails!

Many more fall inspired recipes to come over the next few weeks so stay tuned …

FF Collective : {photography : Monica Hines | food & recipe development : Seth Hines | styling & art direction : Jenn Elliott Blake | cocktail tumblers : Ludlow Home | custom graphics & titles : Amy Moore

 16.

Emerald City Local : Ludlow Home.

•  16.October.2013

Living in Seattle has many perks. Great food, beautiful scenery and a whole plethora of amazing shops and small businesses bursting with personality and charm. I’m often asked to share my coveted spots with visitors traveling from near and far, so I figured there no better time to start showcasing some of the lovely boutiques, eateries and other gems that make Seattle the place I always return home to.

I mentioned just a couple of weeks back about a recent collaboration with Rick of Ludlow Home. Rick was kind enough to lend some of his beautiful pieces for this season’s Fortunate Feast dinner and every time I visit him in Phinney Ridge I fall more and more in love with his space. Rick has such a vibrant personality, his lighthearted storytelling always enticing me to hang in his shop for hours – it doesn’t hurt that every crevice and nook in Ludlow is also perfectly curated and styled in away that’s effortlessly intriguing. But what makes Rick and his space so special and I place that I always suggest a visit to, is his attention to not only the detail of his lovely finds, but his care and attention to his customers and clients. He makes you feel right at home.

I partnered with Dorothee of Belathee just last week to capture the essence of Ludlow and give a first hand glimpse of the space. I also asked Rick to answer some of my burning questions about his journey and shop so you could get even a deeper peek into what make’s Ludlow tick…

Tell us about how Ludlow came to fruition. How long have you been in home design?

I have always loved designing my own homes and curating a collection of fabulous finds. My favorite is to mix classic pieces, modern and heritage items to a create a look brimming with patina and history. So, once I relocated from San Francisco to Bainbridge Island I saw an opportunity to bring my look and approach to the Northwest and started a pop up market on Bainbridge. Fast forward a few months after that and I was signing a lease on a gorgeous storefront in Phinney Ridge.

How would you describe your aesthetic/style?

My basic style is pretty masculine, but I like what I like with no real rules to follow. I adore transferware which can be very feminine to cracked and crusty leather chairs. Toile can excite me as much as using men’s suiting for home accessories.

Phinney Ridge is such a darling neighborhood in Seattle. Besides its charm, why did you decide to open shop there?

This is my neighborhood from my childhood! Like a swallow to Capistrano I returned to my much hipper roots and found a great home in a very cool neighborhood.

Ludlow is so much more than just a “vintage” shop. Tell us about what makes your shop unique from others in the area.

Ludlow is a lifestyle. Although you can find a great deal of curated heritage pieces, you can also find custom furniture, textiles, art and fully stocked larder with many items available just at Ludlow. I love to entertain and will help my client’s in any way that I can to be a better host.

What is your favorite aspect of being a small business owner?

I love my clients. It is really a treat to get to know each and every client and hear what excites them in creating their own homes and environments.

What would you say to someone considering following their own passions or even opening their own retail space one day?

Always follow your passion, work hard, read the signposts and let go of expectations.

Any exciting projects coming up?

I’m very much looking forward to my first Holiday Season at Ludlow.

What’s your favorite home decor tip? Anything you’ve learned along the way that you might be willing to share?

Home design should be an authentic expression of the people who reside in a home. Take risks and show the world what resonates with you and your taste without regard to how you think others may perceive your taste. Mix patterns, eras, materials or whatever suits you and your mood. Move pieces in and out often to freshen things up. Also, never buy inexpensive bedding, you deserve the best.

Thank you so much for sharing your beautiful space Rick. And thank you to lovely Dorothee of Belathee for the amazing capture! Adore you both immensely!

Ludlow Home : 7315 Greenwood Avenue North, Seattle WA 98103. Hours : Wed – Sun 11AM – 630PM

photography credit : belathee photography

 3.

Fortunate Feast : Fall Tabletop.

•  03.October.2013

One thing I love most about the PNW is that no matter the season you can always count on cool neutrals, saturated driftwood and stark white shells along the shores of the Puget Sound. Strolling along the beaches of Washington always makes me feel so close and in touch with mother nature. The raw beauty of the sea water rocking against the stone of the shore reminds me that life exists in a quiet & calm way even when the rest of the world is swirling and speeding by.

Fall for me has always been that time to slow down and appreciate the change of season and the quiet beauty of our surroundings. Bundling up before stepping out, cozying up with warm and soft textures, relishing in the intimacy of small early evening dinner parties lit by candlelight as the rain falls outside the window.

I wanted this season’s Fortunate Feast tabletop to ring true to the Pacific Northwest fall color palette and celebrate the quiet beauty that comes as the rain begins to fall and less light fills our days. Dark stone greys, muted yet rich earthy tones – hints of life in natural colors.

For this particular feast, we had the pleasure of collaborating with Rick Rochon of Ludlow Home. Rick is an insanely talented curator, his shop in the adorable neighborhood of Phinney Ridge always evoking a sense of tranquility and that perfect juxtaposition of old + new finds, perfect for home or eventful celebrations. I’ve admired Rick’s collection and shop for sometime now, so when the opportunity arose for us to collaborate, I couldn’t think of a better way to showcase Rick’s amazing aesthetic than by pairing it with our fall Fortunate Feast.

95% of the decor for this shoot was sourced right from Rick’s shop and the details are one-of-a-kind items currently available for sale in his shop (hello! if you live in Seattle get over there quick before they’re gone!). Leather tufted wood folding chairs, dark metal geometric candle holders, mid-century teak plates, antique flatware – each piece from Rick’s shop lending so perfectly to this season’s feast. I couldn’t be more excited about our collaboration with Ludlow and the tabletop that resulted!

I really wanted the design for this season’s feast to evoke the simple beauty of the shore. Inspired by a recent hike along Discovery Park here in Seattle, I started to gather small pieces of driftwood and broken white sea shells that were mixed amongst the rocks lining the shore. Deciding later to create a little wood & shell chandelier above the table with my found beach treasures. A larger piece of driftwood I carried home from a previous trip to the park, became the perfect opportunity for housing the soft green hues of the airplants I sporadically placed amongst the wood.

Silver brunia, beach rocks & shells completed the design, with the flickering subdued light of the candles adding drama to the already moody tablescape and afternoon. Pops of color were evoked from the dark navy & white china sourced from Ludlow, as well as the vintage terra-cotta bowls also found in Rick’s lovely collection.

Stay tuned over the next few weeks as we share the recipes from this season’s fall feast. Vibrant pumpkin soup, a luscious chocolate dessert & a cocktail that will warm any chilly day. More to come soon!

Ludlow Home 7315 Greenwood Avenue North, Seattle WA | (206) 429-5081 | www.ludlowco.com

FF Collective : {photography : Monica Hines | food and recipe development : Seth Hines | styling and art direction : Jenn Elliott Blake | tabletop decor : Ludlow Home | custom graphics & titles : Amy Moore

 14.

Sunday officially marked the first day of Autumn (okay, okay you Seattle fall lovers, you can NOW cheer on the rainy season!) which was made all the more glaringly apparent by my first pumpkin spice latte of the season, and the tights & boots attire I already donned last week.

Now don’t get me wrong, I love love LOVE fall, but I also love relishing in the sunshine of summer as loooonnnnggg as possible, especially here in Seattle. That 7-9 month stretch of rain is long enough for me!

Although I’ve wanted to delay the initiation of fall this year, now that it’s here I couldn’t be happier!! This warm and cozy season was made all the easier to ring in with our fall series FORTUNATE FEAST shoot this past weekend. Monica, Seth and I (Adam too! he was our food taster!) had a complete blast setting up, styling and shooting the images for the new fall series and I’m SO SO excited to share the recipes and photos with you really soon!

Here are a few things that inspired this season’s tabletop design. I was lucky enough to source MANY of our table’s gorgeous details from Rick over at Ludlow Home in Phinney Ridge. It was such a thrill to have Rick’s gorgeous collection & lovely shop be a part of this season’s collaboration – it certainly made it all the more special! His fantastic brand was the cherry on top of this season’s FF and I can’t wait to share many more details in the week’s to come! Happy Fall friends!

napkin | driftwood | silver brunia | copper pot | vintage dish | airplant | antique flatware | pumpkin | taper candlesterra cotta bowl | wood spoons |

 

 2.

It’s not looking much like summer here in Seattle today, but believe it or not, summer doesn’t end for nearly another month! The best part of these next two recipes is that perfect combination of ‘hot and right out of the oven’ with ‘cold and right out of the freezer’. Seth whipped up some fantastic local blackberry ice cream from scratch for this next pairing and the peach tarte is just perfect – not too sweet but a satisfying opposition to the savory taste of the earlier courses of this series. The colors were also incredibly dreamy and you could easily serve these two separate, or dish them up together as we did for our tabletop. Enjoy!

Black Berry Ice Cream:

  • 2 cups fresh blackberries
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 ½ cup heavy cream
  • ½ cup sour cream
  • 1 small pinch kosher salt

 

In a large saucepan over medium heat, cook blackberries, sugar and lemon juice until sugar is dissolved and berries are soft.  Put the berry mixture in a blender and blend and high speed for 1 minute.   Pour the mixture through mesh sieve into a bowl to remove seeds.  Wash Blender, and return blackberry mixture plus the heavy cream, sour cream and pinch salt.  Blend for 1 minute on low speed to emulsify.  Put mixture into the refrigerator “covered” for up to 4 hours to cool completely.  Pour mixture into your ice cream maker and follow the specific machines directions.

Peach Tarte Tatin

  • 6 Firm Peaches (de-stoned and halved )
  • 4 tablespoons Butter
  • ½ cup Sugar
  • 1 teaspoon salt
  • 1 Package Puff Pastry (Thawed)

 

Preheat oven to 375 degrees.  In a large cast iron skillet melt butter over medium high heat, once bubbling sprinkle in sugar.  Add peaches to the pan cut side down and cook until sugar begins to turn golden brown.   Top with puff pastry tucking edges into the pan.  Transfer the pan into the preheated oven and cook for 25-30 minutes or until the pasty is golden brown.  Use knife to edge out tarte. Place the serving side of a larger flat platter over pan; make sure the platter is larger than the pan.  Carefully flip platter and pan in one motion to reveal the tarte. Serve warm.

FF Collective : {photography : Monica Hines | food and recipe development : Seth Hines | styling and art direction : Jenn Elliott Blake | custom graphics & titles : Amy Moore

 4.