Splendid Sass

Jayne and Joan Michaels ~ 2Michaels in New York

See you soon,

Teresa

xoxo

Clinton Smith, Editor

Photography by Erica George Dines

Atlanta Homes and Lifestyles

A SECOND HOME IN NANTUCKET

Architectural firm Botticelli and Pohl and owner and interior designer Jane Forman created this beautiful home in Nantucket. Jane and husband Charles Forman chose a home that was already under construction, and the builder finished the cozy vacation home to their specific tastes. ENJOY!

Guest House

To read more visit HERE.

IF YOU MISSED
Ricotta Cheesecake

Penthouse in Atlanta

Farmhouse in Connecticut

Ricotta Cheesecake
Penthouse in Atlanta
Farmhouse in Connecticut
Jayne and Joan Michaels ~ 2Michaels in New York

See you soon,

Teresa
xoxo

Saturday, June 11, 2011

NICKI CLENDENING AND CALLIE JENSCHKE ~ DESIGN IN CHELSEA

Owners of Scout Design, Nicki Clenening and Callie Jenschke, designed the Manhattan apartment of Sara Naghedi, owner of Duex Lux. The Scout Design team started with a neutral palette, adding color and accent pieces for pop.

Nicki and Callie involve their clients in the design process, assuring beautiful results. This stunning apartment is the end product of this client - designer team. ENJOY!

IF YOU MISSED

Penthouse in Atlanta
Farmhouse in Connecticut

See you soon,

Teresa

xoxo

TradHome Spring 2011

RICOTTA CHEESECAKE

RICOTTA CHEESECAKE

Ingredients

• 2 15-oz. containers whole-milk ricotta

• 1 Tbsp. unsalted butter, room temperature

• 1 Tbsp. plus 1 cup sugar

• 3 Tbsp. unseasoned dry breadcrumbs

• 2 8-oz. packages cream cheese, room temperature, cut into cubes

• 2 large eggs

• 2 Tbsp. salt-free matzo meal

• 1 Tbsp. fresh lemon juice

• 2 1/2 tsp. lemon zest

• 2 tsp. vanilla extract

• 1/8 tsp. kosher salt

• Powdered sugar (for dusting)

special equipment 

8"-diameter springform pan with 2 1/2"-high sides

Preparation

• Put ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes.

• Arrange rack in lower third of oven and preheat to 350°. Grease an 8" springform pan with 2 1/2"-high sides with butter. Mix 1 Tbsp. sugar and breadcrumbs in a small bowl; sprinkle over buttered pan to coat. Tap out excess crumbs.

• Transfer ricotta to a processor. Purée for 15 seconds. Scrape down sides of processor; purée until smooth. Add cream cheese; purée until smooth. Add the remaining sugar and all other ingredients; purée, scraping down sides occasionally, until smooth, about 30 seconds. Scrape batter into prepared pan.Bake cheesecake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in pan (cake will fall slightly). Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.

To serve, wrap a warm towel around pan to release cake. Remove pan sides. Dust with powdered sugar. Cut into slices.

My tip: slice with dental floss.

IF YOU MISSED

Jayne and Joan Michaels ~ 2Michaels in New York