House Beautiful

Monthly Archive for April, 2010

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Low-Key Weekend: Movie Night!

Published on April 23, 2010 in Eat & Drink, Entertaining and Recessionista. 4 Comments

If it were about 25 degrees warmer, I’d be amped to spend Saturday Funday marinating outdoors, decked out in flip flops and some cute flowy dress, with the sun and the breeze on my face, whoopin’ it up with an ice cold Orangina in hand…  But this weekend, it’s gonna be cold and rainy.  Wahnnnt-waaahhhhhhh.  The silver lining is, however, that it almost just makes me want to hole up with a heap of movies, some tasty treats, my big fuzzy blanket, and a coupla good friends.  Oh, crummy weather.  Sometimes you make me secretly glad I have an excuse to wear sweats and do next-to-nothing.

That said, I will NOT allow this weekend to completely sideline my social calendar and turn me into a hermit.  Instead, I think I’ll host a spring-has-almost-sprung movie night (!)  Because summer is right around the corner and soon (deep breath), there’ll be more travel, weddings, and work on my plate than I can handle.  So I don’t know about you, but I could stand a low-key, low-cost, low-maintenance weekend.  Here’s what’s gonna happen…

I’m gonna suit up in something that’s comfy without being sloppy.  Like-ah zeese:

(*Linen Sweatshirt at J.Crew * Vintage Jeans by Seven * Plush Blanket, similar to shown, at TJ Maxx * Mocs at LL Bean *)

Then, I’m gonna invite some friends over, and rent some combination of these:

(And if you haven’t seen this one, it’s a subtitled delight!  Here’s the trailer):

For some easy twists on classic movie grub, I’ll whip up some Spicy-and-Sweet-Popcorn and Vanilla Rum Colas (courtesy of Martha Stewart):

…And maybe some Hot Spinach Dip (but sub out all that bread for fresh veggies – carrots, celery, and red pepper…  bathing suit season’s around the corner…  yikes!)

As a non-alcoholic drink alternative, fill a glass 3/4 full of Diet Sprite, then fill the remainder with a hefty splash of POM juice.

For dessert, grab the Ciao Bella (blood orange = my favorite flavor) and some spoons…  you’re all set!

Quick Entertaining Tips to Remember:

1.  Get yourself ready first, THEN make sure your beverages are prepped & handy, THEN start cooking.  Nobody wants to walk in and find you scrambling around the kitchen wearing a bath towel…  At which point, you’ll have to leave the room to change and get ready, and they’ll be standing around in your kitchen with their fingers up their noses – sans you and sans a drink.  So get ready first.  You can chop the last few veggies after they get there, and while you guys catch up.  No one will mind.

2.  Have music playing before guests arrive.  It feels funny to walk into a place that’s silent, doesn’t it?  Something about having music playing puts people at ease.

3.  Make sure you have extra throw pillows and blankets on hand…  fuzzy socks…  sweatshirts…  anything that might make people feel more at home.

Happy Weekend!!!  XOXO

4 Comments

Recipe of the Week: Lemon Ricotta Pancakes with Sauteed Apples

Published on April 21, 2010 in Eat & Drink. 3 Comments

(Ahhh… Heaven on a plate)

As the rest of the country warms up for Spring, LA is unseasonably dark and stormy; buckets of rain are drenching the flowers on my balcony as I write this. With this in mind, I thought a warm, delicious breakfast item might be the perfect first Recipe of the Week post.  Try not to drool while imagining the light, fluffy lemon and ricotta mixing with the warm, buttery apples in your mouth.  Impossible.

This recipe, originally from a ’91 Gourmet Magazine, was resurrected on the site  Smitten Kitchen (one of the BEST food blogs around).  Upon viewing this recipe, I knew I had to make ’em.  I hope you enjoy them as much as I did!

INGREDIENTS:

For the sautéed apples

  • 4 large Granny Smith apples, peeled, cored, and sliced
  • 2 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • fresh lemon juice to taste

    • For the pancakes

  • 4 large eggs, separated
  • 1 1/3 cups ricotta
  • 1 1/2 tablespoons sugar
  • 1 1/2 tablespoons freshly grated lemon zest
  • 1/2 cup all-purpose flour
  • melted butter for brushing the griddle

    • ~Maple syrup as an accompaniment

    PREPARATIONS:

    Prepare the sautéed apples:

    In a large heavy skillet sauté the apples in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until they are softened, sprinkle them with the sugar and the cinnamon, and cook them over moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir in the lemon juice and keep the mixture warm.

    Make the pancakes:

    In a bowl whisk together the egg yolks, the ricotta, the sugar, and the zest, add the flour, and stir the mixture until it is just combined. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the ricotta mixture, and fold in the remaining whites gently but thoroughly. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the melted butter. Working in batches, pour the batter onto the griddle by 1/4-cup measures and cook the pancakes for 1 to 2 minutes on each side, or until they are golden, brushing the griddle with some of the melted butter as necessary. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven.

    Serve the pancakes with the sautéed apples and the maple syrup.

    ~Makes about twelve 3- to 4-inch pancakes

    3 Comments