Tasty Tuesday: Strawberry Balsamic Brie en Croute

Strawberry Balsamic Brie en Croute

• 1 cup frozen strawberries
• 2 T balsamic vinegar
• 1/4 cup granulated sugar
• 1/2 T fresh rosemary (chopped)
• pinch of salt
• 8 oz. wheel of brie
• 1 can Pillsbury crescent seamless dough

Preheat oven to 375º. In a small saucepan, combine frozen strawberries, balsamic, sugar, rosemary, and salt. Stir and bring to a simmer over medium heat. Cook for ten minutes until thick. Cut and 8x8 inch square out of the crescent dough. Place the pastry on a parchment-lined baking sheet. Place the brie in the middle of the dough. Pour the strawberries on top with a little bit of the balsamic sauce. Then, fold up the sides of the dough along the edges of the brie. Bake at 375º for 12-15 minutes. If the crescent dough looks done before the brie has melted, then cover with some foil to finish. Serve with an assortment of crackers and enjoy!

Photoshoot Friday: Website Shoot (Part 5 of 5)

For the fifth and final part of the Website Shoot series, I wanted to post a couple of pictures of the floral arranging I did for the shoot and to show off the great pictures Mary Margaret took of the arrangement! Thank y'all so much for joining along while I've posted all of these pictures from this shoot!

I like to think I get better each time I make another arrangement, but regardless, I thoroughly enjoy being around beautiful, fresh-cut flowers!

Photoshoot Friday: Website Shoot (Part 4 of 5)

For the fourth part of the website shoot, I wanted to share some of the food styling pictures.

I styled a Crudite & Hummus platter for some color and texture.

I also did a Cheese & Charcuterie platter, Rustic Tomato Tart,

and Baked Feta Dip for a "wine night".

Please inquire with repertoire.assist@gmail.com for any of your styling or stylist assistant needs!

Photoshoot Friday: Website Shoot (Part 3 of 5)

This week I am posting about some of my interior styling that I did with my dish hutch and bar cart. I have tried to make every place I've lived a home instead of just a house and here are some pictures of how I've done that.

I wanted my hutch to be pretty while still being useful. I made stacks of my nicer dishes so they would be more accessible for parties and styling. I stored some of my linens in a basket so that I can get to them easily for dinner. I wanted the overall look to be effortlessly styled. 

Here is a list of where I purchased some of my dishes and decor:

Art Deco Glasses: West Elm

Gold Etched Champagne Glasses: Anthropologie

Moscow Mule Mugs: Sur La Table

Large White Bowls: Pier 1

White & Gold Rimmed Bowls: Hobby Lobby

Inside Out Bowls: Anthropologie

Mini Weck Jars: Weck Jars

Threshold Wellsbridge Plates: Target

Merletto Antique Square Platter: Arte Italica

Brown & Turquoise Dinner Plates: Z Gallerie

Feel free to contact me about any other decor not listed. 

I found a small tea cart in a local antique store that was perfect to style as a bar cart in my space. I put my decanter and glass set on a small silver tray to group it together. I added cocktail napkins with some similar fresh flowers in my vases. Below I grouped together my cocktail cookbooks and mason jar cocktail shaker. The blue and white container holds my extra decanter tags and wine glass stoppers for easy access.  

Here is a list of my bar cart accessories:

Tea Cart: Greystone Antique Mall

Decanter Tags: Anthropologie

Mason Jar Cocktail Shaker: Paper Source

Please inquiry with repertoire.assist@gmail.com for all your interior styling needs!

Tasty Tuesday: Cranberry Orange Scones

 

Cranberry Orange Scones

Makes: 16 scones

• 1 cup sour cream
• 1 t baking soda
• 4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup raw sugar
• 2 t baking powder
• 1/4 t cream of tartar
• 1 t salt
• 1 cup cold butter
• 1 egg (whisked)
• 1 cup craisins
• 2T orange zest

In a small bowl, combine sour cream and baking soda, then, set aside. Preheat oven to 350º. In a large bowl, mix together flour, sugars, baking powder, cream of tartar, and salt. Cut in the cold butter. Stir the sour cream mixture into the dry mixture and add in the egg. Gently mix in the craisins and orange zest. Turn out dough onto lightly floured surface and knead briefly. Split dough in half. On a well-greased surface, pat half of the dough in a 3/4 inch thick round and cut into eight wedges. Brush milk over the top and then liberally sprinkle raw sugar. Bake for 12-15 minutes or until golden brown. Repeat process with second half of the dough.