Place an order at http://lynndoherty.willowhouse.com
Tuesday, September 28, 2010
Another Favorite...
The Hawthorne Hurricane! Its column-like shape is classic, plus it's food-safe and great for organizing.
Place an order at http://lynndoherty.willowhouse.com
Place an order at http://lynndoherty.willowhouse.com
Monday, September 27, 2010
Pottery by Design...
Gail Pittman turned a kitchen table pottery business into America's premiere ceramics firm - all while staying true to her famous attention to detail and color. A true artist, Gail's pieces are practical, beautiful, and constructed from high quality stoneware. Each piece is dishwasher, freezer, microwave, and oven safe.
Check out the Gail Pittman collection on page 39 of the Willow House Fall catalog at http://lynndoherty.willowhouse.com
Check out the Gail Pittman collection on page 39 of the Willow House Fall catalog at http://lynndoherty.willowhouse.com
CANDY APPLES....yummy!
Candy Apples!
Ingredients
Halloween sprinkles and small candies, for decoration
8 craft sticks, twigs or cinnamon sticks
8 crisp apples
1 1/3 cups candy melts in orange and green
1 1/3 cups chocolate candy melts
Preparation
Line a large cookie sheet with waxed paper. Pour sprinkles and candy into small bowls.
Insert stick into stem ends of each apple. Make sure sticks are tightly secured.
Place each color of candy melts in a separate microwave-safe, 2-cup measuring cup or bowl. To melt, work with one cup of candy at a time and microwave on medium for 1 minute. Stir and then microwave in 15-second intervals until totally melted.
Holding apple by stick, dip it into melted candy, swirling until apple is fully coated. While coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple. Place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving. Repeat with remaining apples and candy.
Ingredients
Halloween sprinkles and small candies, for decoration
8 craft sticks, twigs or cinnamon sticks
8 crisp apples
1 1/3 cups candy melts in orange and green
1 1/3 cups chocolate candy melts
Preparation
Line a large cookie sheet with waxed paper. Pour sprinkles and candy into small bowls.
Insert stick into stem ends of each apple. Make sure sticks are tightly secured.
Place each color of candy melts in a separate microwave-safe, 2-cup measuring cup or bowl. To melt, work with one cup of candy at a time and microwave on medium for 1 minute. Stir and then microwave in 15-second intervals until totally melted.
Holding apple by stick, dip it into melted candy, swirling until apple is fully coated. While coating is still wet, dip apple into sprinkles or sprinkle small candies all over apple. Place finished apple on prepared cookie sheet to set for at least 30 minutes or up to 1 day before serving. Repeat with remaining apples and candy.
Tuesday, September 21, 2010
Check out our new Willow House ad in the new Real Simple Magazine!!
So exciting! Page 83 of the new issue of Real Simple Magazine.
Then check out the Willow House catalog at http://lynndoherty.willowhouse.com/
Then check out the Willow House catalog at http://lynndoherty.willowhouse.com/
Galveston Footed Hurricanes!
Looking for a go to vase that compliments any decor, is easy to decorate, and holds even the largest and most intricate arrangements? Jackpot!
These hurricanes are a customer favorite, and for good reason! They're stunning with hydrageas, amaryllises, pillars, floating candles, filled with holiday candy corns or hershey kisses...the options are endless. Right now, mine are filled with a mixture of Granny Smith apples and Red Delicious apples for a pretty Fall look. Makes grabbing something healthy easy for my family, and it looks so pretty!
http://lynndoherty.willowhouse.com
These hurricanes are a customer favorite, and for good reason! They're stunning with hydrageas, amaryllises, pillars, floating candles, filled with holiday candy corns or hershey kisses...the options are endless. Right now, mine are filled with a mixture of Granny Smith apples and Red Delicious apples for a pretty Fall look. Makes grabbing something healthy easy for my family, and it looks so pretty!
http://lynndoherty.willowhouse.com
Tuesday, September 14, 2010
Pretty presentation...
Yum! We love the look of hummus and spicy dip served on our Eyelet Ribbon Plate! Heavy glass means you can use it as a plate or tray. We tied on a fun herb bouquet here, but we also love to run a ribbon through the plate's eyelets to add a pop of color!
http://lynndoherty.willowhouse.com/
http://lynndoherty.willowhouse.com/
Thursday, September 9, 2010
Earthy Pumpkin Soup
A little sweet and a little spicy, this earthy pumpkin soup will surely keep you warm on those cool, fall days.
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
•1 1/2 - 2 Pound Fresh Pumpkin, seed and skin removed, diced
•1/2 Pound Yukon Potatoes, peeled and diced
•2 Tablespoons of Fresh Ginger, minced
•1/2 Sweet Yellow Onion, sliced thin
•4 Cups Vegetable Stock or Water
•1/4 Cup Orange Juice
•1/2 Cup Cream Sherry
•1 Cup Heavy Cream
•2 Tablespoons Butter, unsalted
•4 Ounces Gruyere Cheese, grated, for garnish
Preparation:
Heat the butter over medium heat in a large heavy pot. Add the onions and cook until soft and translucent (about 10 minutes). Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes.
Add the stock or water, orange juice, and sherry. Bring mixture to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).
Transfer mixture to a blender or food processor and puree until smooth. Transfer back to the pot and stir in the heavy cream. Season with salt and pepper.
Sprinkle Gruyere over individual portions and serve with a hearty bread.
YUM!
Prep Time: 15 minutes
Cook Time: 1 hour, 15 minutes
•1 1/2 - 2 Pound Fresh Pumpkin, seed and skin removed, diced
•1/2 Pound Yukon Potatoes, peeled and diced
•2 Tablespoons of Fresh Ginger, minced
•1/2 Sweet Yellow Onion, sliced thin
•4 Cups Vegetable Stock or Water
•1/4 Cup Orange Juice
•1/2 Cup Cream Sherry
•1 Cup Heavy Cream
•2 Tablespoons Butter, unsalted
•4 Ounces Gruyere Cheese, grated, for garnish
Preparation:
Heat the butter over medium heat in a large heavy pot. Add the onions and cook until soft and translucent (about 10 minutes). Add the pumpkin, ginger, and potatoes. Cook for another 3 minutes.
Add the stock or water, orange juice, and sherry. Bring mixture to a simmer and cook until pumpkin is soft and easily pierced with a fork (about 1 hour).
Transfer mixture to a blender or food processor and puree until smooth. Transfer back to the pot and stir in the heavy cream. Season with salt and pepper.
Sprinkle Gruyere over individual portions and serve with a hearty bread.
YUM!
Tuesday, September 7, 2010
Hyacinth Measuring Cups!
Hyacinth Measuring Cups, make baking special sweets so fun! Standard 1 cup, 1/2 cup and 1/3 cup measures make these ideal for baking — and since measures aren't printed directly on the cups, they're ideal as serving bowls, too. We use them to serve cream and sugar on a coffee bar. How would you use them?
http://lynndoherty.willowhouse.com
http://lynndoherty.willowhouse.com
Thursday, September 2, 2010
Roasted Red Pepper and Corn Salsa
To keep the corn from drying out on the grill, soak the ears in water first. You can grill the corn and bell peppers at the same time, but check the peppers earlier, since they cook faster. The salsa is great as an appetizer or as a topping for grilled meats, fish, or poultry.
Yield: 5 servings (serving size: ½ cup)
Ingredients
2 ears corn with husks (about 1¼ pounds)
2 red bell peppers
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1½ teaspoons minced seeded jalapeño pepper
¼ teaspoon salt
Preparation
Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
Prepare grill.
Place corn on grill rack; cook 25 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Set kernels aside; discard cobs. Cut bell peppers in half lengthwise; flatten with hand. Discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack. Cook 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop to measure ¾ cup.
Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.
Yield: 5 servings (serving size: ½ cup)
Ingredients
2 ears corn with husks (about 1¼ pounds)
2 red bell peppers
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
1½ teaspoons minced seeded jalapeño pepper
¼ teaspoon salt
Preparation
Cover corn with water; let stand 30 minutes. Drain. Remove husks from corn; discard husks. Scrub silks from corn; set corn aside.
Prepare grill.
Place corn on grill rack; cook 25 minutes or until corn is lightly browned, turning every 5 minutes. Cool. Cut kernels from ears of corn to measure 2 cups. Set kernels aside; discard cobs. Cut bell peppers in half lengthwise; flatten with hand. Discard seeds and membranes. Place bell pepper halves, skin sides down, on grill rack. Cook 20 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop to measure ¾ cup.
Combine corn, bell peppers, and remaining ingredients in a medium bowl. Cover and chill.
Ingleside Luminaries
What is it about a set of vases or luminaries like this one that makes us so happy? Maybe we like the look repetition brings our table; maybe they give us a fun way to experiment with color. Maybe it’s just that they bring to mind so many fun possibilities. A set like this is deep enough to serve food and flatware practically, and the leaf cutouts look gorgeous with light shining through.
We particularly love that this set brings us seamlessly through the transition from summer to autumn — they’re great for use at outdoors parties in the warmer season, and are perfect for adding fall colors to your space when the weather turns chilly. Check out our favorite ways to use luminaries or small vases at a party:
Pop a clear votive holder inside each luminary to create a flower vase. Go with a small cluster of peonies, or add a single gerbera daisy. Line several up on a table (they’re rustic enough for a picnic table and elegant enough for your dining room), or add one vase at each place setting to make guests feel extra-special.
Fill each luminary with tools guests can use: Serve plastic flatware on the buffet, stirrers and straws on a bar, or skewers by the barbeque.
Use each food-safe luminary to serve breadsticks, or try long, flat crackers with a side of Corn and Red Pepper Salsa. Better yet, pull the colors together by making easy cones out of decorative paper, filling them with trail mix or oyster crackers, and serving them in luminaries.
http://lynndoherty.willowhouse.com
We particularly love that this set brings us seamlessly through the transition from summer to autumn — they’re great for use at outdoors parties in the warmer season, and are perfect for adding fall colors to your space when the weather turns chilly. Check out our favorite ways to use luminaries or small vases at a party:
Pop a clear votive holder inside each luminary to create a flower vase. Go with a small cluster of peonies, or add a single gerbera daisy. Line several up on a table (they’re rustic enough for a picnic table and elegant enough for your dining room), or add one vase at each place setting to make guests feel extra-special.
Fill each luminary with tools guests can use: Serve plastic flatware on the buffet, stirrers and straws on a bar, or skewers by the barbeque.
Use each food-safe luminary to serve breadsticks, or try long, flat crackers with a side of Corn and Red Pepper Salsa. Better yet, pull the colors together by making easy cones out of decorative paper, filling them with trail mix or oyster crackers, and serving them in luminaries.
http://lynndoherty.willowhouse.com
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