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Fall Dinner Party- 2019

Fall decorations and a sign that says happy fall y'all!

Last year I participated in a huge dinner party with The Art of Living Beautifully and Unique Unique Designs, it was a blast so this year I decided to create a Fall Dinner Party Class on a smaller scale.  It was really fun for me to get out my dishes and crystal wine glasses and set a beautiful table for my honored guests.

Copper pumpkins and fresh fruit centerpiece.

For the centerpiece I wanted to use copper pumpkins.  These were perfect to go along with my copper chargers and I thought a little bit of metallic would reflect the lights.  To make them, I bought fresh white pumpkins, the stems were taped off and then sprayed them with copper paint.  Once they were dry, they were ready to be the focal point of the table arrangement.

To complete the design, pears, squash and lots of grapes were added.  Using fresh foods as centerpieces is an idea that has been gaining popularity and it’s really smart because you can eat the arrangement after the party is over!

orange roses in a crystal bowl.

I still had plenty of fresh flowers in the house.

roses and pumpkins make pretty decoratins

I was completely enchanted with these stunning roses that were the color of fire.

Rosemary Grapefruit Sparkler.

The table was set and the guests arrived!

All 12 were greeted with a Rosemary Grapefruit Sparkler, a tart refreshing cocktail, ideal for the unpredictable Texas fall season.

Focaccia bread and spicy shrimp

While we munched on appetizers of Focaccia Bread topped with Caramelized Onions and Fennel and Spicy Shrimp, we had a short cooking lesson.

I shared about my recent experience in Lake Como, Italy and how a special meal there  inspired this menu.

Salad with pears, blue cheese and pecans.

Next up were beautiful salads topped with pear shards, blue cheese and my famous Sweet and Spicy Pecans, recipe below!

My kitchen all set for fall.

Dinner was a Roasted Vegetable Stuffed Pork Loin Roast served on a bed of root vegetables and alongside Fontina Mac and Cheese.  Dessert was Chocolate Lava Cakes with Tuaca Ice Cream and I might have even gotten the bottle of Tuaca out for sampling…I will never tell!

Pumpkin and leaves in an urn.

The night was a huge success and I look forward to hosting many more events like this one!

Pumpkins arranged on a pedestal.

In fact, I have a Holiday Luncheon scheduled for December 13th with only 2 seats left at the table.  If you would like more information CLICK HERE and register TODAY!

Velvet pumpkins on a silver tray.

Registration for all 4- 2021 ATOP trips to France is in full-swing.  Request information TODAY and start to plan YOUR ATOP trip to France!

 

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I hope you are all enjoying the fall season!

Sweet and Spicy Pecans

2 cup whole pecans

3 tablespoons butter

1/3 cup brown sugar

1 teaspoon smoky paprika

1 teaspoon cumin

1 teaspoon cinnamon

½ teaspoon cayenne pepper

¼ cup apple cider vinegar

Preheat oven to 350 degrees.  In a large skillet, brown pecans in butter over medium heat.  Add sugar, spices and toss until pecans are coated.  Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated.  Line a baking sheet with parchment paper.  Pour pecans onto prepared pan and bake for 5-7 minutes until golden brown and pecans are dry to the touch. Remove from oven and let cool.

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Cheese Truffles, Oh My!

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“After my first ATOP trip to Paris and the champagne region, meeting food artisans;

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I could not wait to go to Provence where we get to meet the farmers and local producers!” Tonni Callan

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Cultivating relationships with French food artisans is something I take very seriously.  I have been working for decades to find the very best experiences France has to offer!

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I am excited too, Tonni, about taking my Provence 2018 group to meet the farmers and producers of fine foods and wines of the region.

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A Taste of Provence is a bit more relaxed pace.  Unlike Paris, people tend to take their time and get to know one another.

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We may even get to milk the goats before seeing how this creamy tart cheese is made.

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I was inspired to create my recipe for Goat Cheese Truffles by a visit to a cheese cave in Saint Remy-de-Provence.

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I’ll be taking my travelers here to enjoy local wine, some of these luscious morsels and the beautiful cave. Saint Remy, nicknamed the jewel of Provence, will be our home for a week.

There is still time to register for travel with me to Provence in 2019!

And meanwhile, make some of these beautiful treats to enjoy with a bottle of rosé this weekend!

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Goat Cheese Truffles 3 Varieties

Base

1 8 ounce package of cream cheese

6 ounce package fresh chevre

Prepare base mixture by combining cheeses and mixing well. Split mixture evenly into 3 small bowls. Proceed with each recipe below.

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Paprika Goat Cheese Truffles

¼ teaspoon onion powder

1 clove garlic, pressed

3 tablespoons paprika, divided.

To one of the small bowls of cheese mix onion powder, garlic and ¼ teaspoon paprika and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining paprika in a shallow dish and roll each cheese ball into the paprika coating all surfaces

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Herbed Goat Cheese Truffles

½ teaspoon herbs de Provence

¼ cup finely chopped fresh parsley divided

To one of the small bowls of cheese mix herbs and ½ teaspoon parsley and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place remaining parsley in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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Lavender Goat Cheese Truffles

¼ teaspoon onion powder

1 teaspoon creamed honey

¼ cup crushed lavender

To one of the small bowls of cheese mix onion powder and honey and mix well. Shape scant teaspoon sized amounts of cheese into balls.  Place lavender in a shallow dish and roll each cheese ball into the parsley coating all surfaces.

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European Style Bread

Crafting European style bread is truly an artform. Nothing thrills me more than a creative task in the kitchen!  I have been working for about a month, honing my skills in preparation for an artisan bread class I taught this past week.  The number of loaves coming out of my kitchen has been nuts.  No carb haters in my world, I’ve been handing out bread to everyone I know.

It was such a joy to have 12 students here; shaping, stenciling and scoring their loaves to perfection.  I am so sad I did not capture the excitement with a few photos…it is just hard to remember everything and when you are pushing roughly 45 loaves out of the ovens in a short 2 1/2 hours, it gets pretty intense!

The class is behind me but what to do with all of that remaining dough?  Bake it up of course, so I was at it again today.

I thought it might be fun to experiment with a signature loaf like the famed Poilane in Paris.  Here is my F for Fangio…

And now the L for Lorie…

Which do you like better?

Several years ago while in Paris I was lucky enough to dine at a michelin star restaurant called Jules Verne.  From the bread basket the wait staff offered me the cutest little bread spirals.  I had never tasted Brioche Fleurettes before and I am sure that waiter thought I was crazy as I accepted my 4th piece.  I simply did not care, I was in heaven.  Well heaven touched down in my kitchen today as I created these lovelies!

I wish I could share at least one bite with each of you!

Indulge in just one thing you love this weekend and enjoy!!

XOXO
Lorie

Interested in French Cooking?  Join me for:  2 Day French Workshop April 5-6th 10:00-2:00 Join Lorie Fangio for a truly unique culinary event.  Immerse yourself in the food and culture of France in this 2 day workshop. In this one time special offering you will learn and prepare two of the French “mother” sauces, two major French doughs and three irresistible French desserts. Laminated Viennoiserie will be demonstrated and enjoyed by the group in the form of croissant and Pain Chocolate. We will dine together for a true French experience including a cheese course and wine each day. French cooking is the gold standard and expertise acquired in this class will last a lifetime. Limited to 10 participants.  Class Fee $189.00.

Day 1- Using an old fashioned French recipe, we will prepare French Baguettes to be eaten during our class.  We will prepare Pastry Cream as an accoutrement for our breakfast of Ambrosia.  For lunch we will adopt tried and true techniques to guarantee that our Chicken and Mushroom Soufflés rise to amazing heights. We will prepare a Green Salad of roasted beets, goat cheese and Candied Pecans served with a Champagne Vinaigrette. Our dinner portion for the day will be sumptuous Lobster Corn Chowder and for a sweet finish, dreamy Profiteroles stuffed to the brim with cream.

Day 2- Arrive at 9:30 for a demonstration of laminating Viennoiserie, so fun to watch and yields the most amazing Croissant and Pain Chocolate. We will concentrate on sauces today first up Espagnole Sauce to be served with Beef Tenderloin Tournedos and Mushrooms.  Hearty Potatoes Gratin Dauphinoise will be the perfect accompaniment!  Next we will turn our attention to the perfect Béchamel Sauce used to create a lovely dinner of Croque Monsieur, always a crowd pleaser.  A Sable Crust will be created as the foundation of a take home sweet treat, individual Lemon Tarts!  For the perfect finish of our 2 days together we will enjoy Dark Chocolate Raspberry Rose Truffles; sweet, tart and irresistible.

Register TODAY by email to lorie@atasteofparis.net or phone 214 551 9630