Food: Pistachio Cranberry Cheese Log

Hello again! It's Fallon of Sage + Sparkle here, to share with you one of my favorite (super easy) appetizers that you can prepare for any holiday soiree.

In total it takes a bout 4 hours to make but the actual time you will spend on it, is very minimal. The longest part is just letting it sit in fridge. Easy enough, right?! I don't know about you, but for me the holidays are a whirlwind, I feel like they are over before they even start... so easy is a must! The original recipe was adapted from good ol' Martha, however see below for the slight changes/additions I made.

 
 Ingredients:

• 1 bar (8 ounces) cream cheese, room temperature
• 1 cup coarsely grated sharp white cheddar (4 ounces)
• 2 tablespoon Dijon mustard
• 2 teaspoon Worcestershire sauce
• Sea salt and ground pepper
• 1 cup shelled unsalted pistachios, chopped
• 1 cup dried cranberries
• Assorted crackers, for serving

Directions:

• In a medium bowl, mix cream cheese, cheddar,dijon, and worcestershire until well combined; season with salt and pepper. (TIP: I used my bullet to make sure everything was mixed perfectly)
• Cover then refrigerate for 1 to 2 hours.
• Toast pistachios over medium heat, stirring frequently, until fragrant and golden, about 7 minutes; set aside and let cool
• Once cooled mix in bowl with dried cranberries
• Transfer cheese mixture to a piece of waxed or parchment paper; using paper, shape into a 6" long log. Roll in pistachio/cranberrie mixture, pressing them firmly to adhere.
• Wrap log in a fresh piece of waxed or parchment paper and place back into refrigerator for additional 1 to 2 hours (or up to 1 day) to firm.
• Serve with crackers.

I hope you all have a wonderful Holiday. See you in the new year!!!


 -post by Fallon Carmichael, Sage + Sparkle    

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FOOD: Tools to Make a Pie

Hello, MBG readers! Fallon of Sage + Sparkle here, popping in to share with you some of my favorite tools to use when baking a pie.  In my opinion, the holiday's are not complete with a fresh-baked, hot out the oven, homemade pie.  Some of my favorites to make are pumpkin (obvi), salted carmel apple, maple pecan pie (for my mom), or even little blueberry hand-pie's are great and super quick and easy.  The best things about pie, is the possibilities of what to fill it with are endless.  Plus making a pie from scratch is so impressive, and between you and me, so simple!

All you need is a few tools to get you started. Here is a list of the ones currently on my wish list, for the holiday season.  Do you absolutely need all of them to make the perfect pie... no, but it sure does make baking that much more enjoyable.

Happy Thanksgiving!!!

1. Kitchenaid small appliance
2. All-Clad Stainless-Steel Measuring Cups & Spoons 
3. Non-Stick Rolling Pin 
4. Pastry Brushes 
5. Clay bakeware
6. Emile Henry Artisan Mini Ruffled Pie Dish 
7. Pie Crust Shield 
8. Fluted Pastry Wheel
9. Fall Harvest Piecrust Cutters, Set of 4
10. Mesh Sugar Shaker 

Now get out there and start baking!

-post by Fallon Carmichael, Sage + Sparkle 

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Food: Pear and Prosciutto Flat Bread

Hi MBG readers, it's Fallon of Sage + Sparkle here and I can't wait to share this super easy recipe with you, perfect for a weeknight dinner.  One of my favorite Fall treats is pears... the juicer the better! After a recent trip to the apple farm, which just so happened to have pears, I found myself challenged to come up with near ways to incorporate this tasty fall fruit into my daily meals, then along came the prosciutto.  Pears and prosciutto are a perfect combination especially when added together as toppings on a flatbread!

Mozzarella cheese and arugula added to the already incredible combination of pear and prosciutto, mixing in sautéed mushrooms, and finishing it off with a splash of balsamic vinaigrette... the end result were amazing!  Light, delicious, and so incredibly easy to make.  Under 30 min. start to finish and you have a tasty meal to enjoy, any night of the week.


 Ingredients: (serves 2) 

• 2 pieces of naan (I used store bought, but you can also make your own)
• 1 pear, sliced
• 6 slices of prosciutto
• 2 Tbsp EVOO
• 8 slices of fresh mozzarella
• 1 cup of arugula
• 1 cup mushrooms
• 5 cloves of garlic, skinned and chopped
• Balsamic vinaigrette for garnish

Directions:

1. Preheat over to 350
2. Heat chopped garlic over medium heat for 2-3min, add mushrooms and sauté for an additional 3-5min
3. Spread EVOO onto each piece of naan, places cheese on top of naan, cover with sauté mushrooms, prosciutto, and sliced pears
4. Bake for 15-20min, until slightly crispy at the edges
5. Let cool then top with arugula and a splash of balsamic vinaigrette and enjoy!

 

-photos and recipe by Fallon Carmichael, Sage + Sparkle

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FOOD: SPICY PUMPKIN SOUP

Hello... Fallon of Sage + Sparkle here this Monday morning & I'm so excited to share a pumpkin soup recipe with you! You see, I love pumpkin... okay, I'm obsessed.  Every year, for the past four years (this is my first year blogging about it) I have done "12 Weeks of Pumpkin", where I make a new pumpkin dish weekly, starting in September, ending after Thanksgiving!  With Halloween coming up - it also seemed quite appropriate!

I like to do a mix of sweet and savory dishes and today I want to share with you one of my favorite savory options, one that has a little bit of kick. Fall is the perfect time for soup, and what better way to enjoy a soup, than with pumpkin.  What I love about soup, is that it's the perfect thing to make and then freeze and have yummy little lunches to take with you to work our enjoy on a night when your crunched for time.  This soup is hearty, healthy, and delicious... and super easy to make.  Give it a try and please, be sure to let me know how you like it.

 Ingredients: serves 8 

• 8 cups vegetable stock
• 1 Tb. olive oil
• 6 cloves of garlic, peeled and chopped
• 1 red onion, copped
• 1 jalapeno, seeded and chopped
• 1 1/2 Tb. ground cumin
• 1 1/2 Tb. dried oregano
• 1 1/2 tsp. sea salt
• 16 oz. can pure pumpkin puree
• 15 oz. can white beans, drained
• 4 large handfuls of baby spinach
• 2 Tb. red wine vinegar
• 2 - 3 Tb. honey for drizzle
• Pumpkin seeds and cayenne pepper for garnish

Directions: 

• Sauté oil, garlic, onion, and jalapeños for 3-5 min. until soft;  add cumin, oregano and salt and store;  Sauté for an additional 3 min.
• Stir in vegetable stock, pumpkin puree, spinach, and white beans; let simmer for 20 min., uncovered
• Add red vinegar and drizzle with honey; simmer for an additional 5 min.
• Serve warm and make it sparkle with cayenne pepper and pumpkin seeds

 Happy Pumpkin Season!

 - recipe & photos by Fallon Carmichael ,  Sage + Sparkle

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FOOD: PEACH CROSTINI & GOAT CHEESE

Hello MBG!  Fallon here sharing with you a delicious way to enjoy what is left of summer.  Can you believe Fall is right around the corner?  I for one couldn't be more thrilled (it's my favorite season after all) but that doesn't mean I'm not going to spend the next few weeks enjoying all the summer fruit options while I still can.  I made this appetizer for dinner and ended up eating every last one, never making it to my main course. That's what I love about crostini's they are perfect for an appetizer when having friends over for dinner,  but also work well as a quick and delicious dinner for one.

   
Ingredients:  makes 6

• 1/2  small baguette (I used a combo of Italian & pumpernickel)
• 2 oz Soft Goat Cheese (or Tofutti cream cheese for those allergic to Dairy)
• 1 Peach
• 1 handful of fresh basil
• 2 Tbsp EVOO
• Honey for drizzle

Directions: 

• Preheat oven to 350 degrees
• Slice bread, place on cookie sheet, and drizzle both sides with EVOO;  bake for 5 min each side
• Meanwhile slice peach and grill, both sides
• Slice basil and saute in a small pan with a dash of EVOO for approx. 3 mins, until slightly crunchy
• Remove bread from over and let cool
• Style it yummy... starting with the  goat cheese, adding the peach slice, and a pinch of crunchy basil
•  Make it sparkle with a drizzle of honey

 - recipe & photos by Fallon Carmichael, Sage & Sparkle


 

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FOOD: POLENTA FRIES

Fallon of Sage and Sparkle here, and I have to admit I'm pretty excited we're now in mid-September!  This month signifies Fall, my favorite season! And while Fall doesn't officially start until the 22nd, it feels perfectly appropriate to start to incorporate some "Fall Favorites" back into the mix.  For me, soup is at the top of the list, however the star of this quick and easy meal is not the soup, but rather the amazingly delicious polenta fries! Up until a few weeks ago, when I had Polenta Lasagna, I had never thought of Polenta in any other form that creamy, but there is so much you can do with polenta... seriously, check out Pinterest.

I decided Polenta Fries would be a nice addition to my favorite store bought soup, Roasted Red Pepper & Tomato Soup. Using store bought Polenta... (yes, your seeing a trend here, as I said, this meal is quick and easy, but trust me, you will be impressed), this meal took a little over 30min to make.  Keep in mind, if you have the time, polenta is easy to make, but if you wanted to make fries, you would have to let it sit in the refrigerator overnight.

 Ingredients: 

• 1 package of store bought polenta
• salt + pepper
• Olive oil
• Roasted Red Pepper & Tomato Soup
• Chives
• Fresh parmesan

1. Preheat oven to 450 degrees 2. Slice the polenta in half, then thinly cut off the edges to make more rectangular, and slice into medium shaped fries

3. Drizzle a large baking tray with olive oil and place sliced polenta on top;  drizzle with olive oil and sprinkle with salt + pepper 4. Bake for 25 min, until crispy, then turn and bake an additional 5-10 min 5. Heat soup on stove in a small sauce pan 6. Garnish soup with chives and freshly grated parmesan.  Make it sparkle with a "polenta fry fort"... and enjoy!

 -post & photos by Fallon Carmichael, Sage & Sparkle 

 

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FOOD: Raspberry Sundae Cups

Hello MBG readers! My name is Fallon of Sage & Sparkle and I'm so excited to be here for the next 6 months, sharing with you my love for food, making, baking, and styling it!  As some of you may know, It's Jen's BIRTHDAY today, SO I thought this dessert would be perfect!!

 While I'm more of a savory than sweet person, since having my boyfriend in my life, I have grown to appreciate the importance of ending the day with a tasty dessert.  I have recently become obsessed with food magazines (as if I didn't already have enough to read in the fashion/home category) and a few weeks ago, while waiting in line at Whole Foods, I noticed the Fall issue of "Cuisine Tonight FOR TWO" and I had to purchase it.  

Instantly I knew I had to try out one of the dessert recipes, in hopes of impressing my honey, and since getting this gig with MBG, I thought this would be the perfect first post considering how Matt is always making deliciously good looking meals for Jen.  So here you have it, my take on an original recipe for "Cherry Sundaes with Black Pepper Tuiles". 

  

 Ingredients:   For the tuiles...  (via. "Cooking Tonight For Two") 

• 2 tsp. shortening
• 3 Tbsp. all-purpose flour
• 2 Tbsp. powdered sugar
• 1 Tbsp. melted, unsalted butter
• 1 egg white
• 2 tsp. water
• 1/4 tsp. black pepper

Directions: 

• Preheat Oven to 425 degrees
• Coat a medium size baking sheet with shortening and dust with 2 Tbsp. of flour
• Add remaining flour, powdered sugar, butter, egg white, water, and pepper to a large mixing bowl; whisk together 

• Pour 2 Tbsp. of batter onto the pan, using the back of the tablespoon to spread out, creating a 4-inch circle

• Bake for 7-9 min, until edges are brown
• Remove from oven and quickly drape over the bottom of a small cup or jar
• Mold to create the waves, using a paper towel to protect your hand from the heat

• Remove and let cool **Note: can be made up to a day ahead of time

 

For the sauce... (adapted from "Cooking Tonight For Two") 

• 1 cup frozen raspberries
• 1/2 cup rosé wine
• 2 Tbsp. brown sugar
• 1/2 tsp. balsamic red wine vinegar
• 1 tsp. cornstarch
• 1.8 tsp. black pepper
• 1/2  tsp. lemon juice

Directions:

• Combine the raspberries, rosé, brown sugar, and vinegar in a sauce pan, over medium-high heat
• Let simmer for 10 minutes
• Combine cornstarch and 1 tbsp. of berry mixture; whisk together; add to raspberry mixture and cook for approx. 3-4 minutes to thicken
• Remove from heat and add lemon juice and black pepper
• Cool in freezer for 5 -7 minutes
•  

   

Now it's time to add the ice cream and top it off with the raspberry sauce. I chose to go with one of my personal favs... Stevie's Ice Cream, a Brooklyn based company. The Small Batch Bourbon Vanilla flavor was the perfect combination for the raspberries, however the possibilities are endless! 

  

Serve it up, style it yummy, and enjoy! 

  

 - images & post by Fallon Carmichael, Sage & Sparkle 

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