Tuesday, September 11, 2012

LONNY ~ SEPTEMBER ISSUE

If you haven't seen the latest issue of Lonny, visit here.  ENJOY!






IF YOU MISSED
Teresa
xoxo  
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Posted by Teresa Hatfield ~ Splendid Sass at 4:14 PM 7 comments
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Monday, September 10, 2012

BENJAMIN DHONG ~ SAN FRANCISCO STYLE

When the uber-talented interior designer Benjamin Dhong designs a room, he creates a space for good living.  Ben's use of art is stunning and is what first drew me to his work. The candelabra in the first image has me drooling, as does the guilted wallpaper. The title of the article in which this San Francisco row house is showcased is Sexy Dreamy Dramatic.  I think the title fits perfectly.

The client, a 40-year-old British investment banker, asked for a very modern interior, but Dhong knew that a person who chooses to drive an Aston Martin and wear bespoke suits may not be as modern as they think they are.  Working with the client, he created a contemporary yet chic interior using an eclectic mix. The textures, designs, and colors of the fabrics, rugs, and furnishings are diverse, and the wall colors meld it together perfectly. ENJOY!

















Ben mentioned the music of Etta James in the article, and since she is one of my favorite artists, 
I thought I would add a little "At Last" to this post.  James will be missed, but her music will always stand the test of time.


Thank you, Ben, for making certain that I didn't miss this spectacular home and your work.

House Beautiful September 2012 Issue

Photographs by Lisa Romerein  

 IF YOU MISSED
Teresa
xoxo  
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Posted by Teresa Hatfield ~ Splendid Sass at 8:58 PM 18 comments
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Saturday, September 8, 2012

BANANA CREAM PIE WITH SALTY BOURBON CARAMEL

Banana Cream Pie with Salty Bourbon Caramel


Ingredients

Peanut Shortbread Crust

  • 1 1/4 cups cups unsalted, dry-roasted peanuts
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 cup (packed) light brown sugar
  • 1/4 cup sugar
  • 2 tablespoons (1/4 stick) unsalted butter, room temperature
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract

Vanilla Pastry Cream

  • 2 cups whole milk
  • 3/4 cup heavy cream
  • 1/2 cup sugar
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon kosher salt
  • 5 large egg yolks
  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2" cubes
  • 1 teaspoon vanilla extract

Assembly

  • 3/4 cup heavy cream, divided
  • 2 tablespoons powdered sugar
  • 1/2 cup sugar
  • 1 1/2 tablespoons bourbon, divided
  • 1/2 teaspoon corn syrup
  • 3 tablespoons unsalted butter, cut into 1/2" cubes
  • 1/4 teaspoon kosher salt
  • 3/4 teaspoon vanilla extract
  • 3 ripe bananas

  • special equipment:

    A 9"-diameter glass or ceramic pie dish

Preparation

Peanut Crust

  • Preheat oven to 350°. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
  • Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2–3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15–17 minutes. Let cool on a wire rack. DO AHEAD: Can be made 2 days ahead. Cover tightly.

Vanilla Pastry Cream

  • Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2–3 minutes. Transfer to a blender with butter and vanilla. Purée until smooth, 1–2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. DO AHEAD: Can be made 2 days ahead.

Assembly

  • Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
  • Stir sugar, 1 tablespoon bourbon, corn syrup, and 1 tablespoon water in a medium deep saucepan over medium-low heat until sugar dissolves. Increase heat, bring to a boil without stirring, and cook, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar is deep amber in color, 6–8 minutes. Remove caramel from heat; whisk in remaining 1/4 cup cream, butter, and salt (mixture will bubble vigorously). Let cool for 5 minutes; whisk in remaining 1/2 Tbsp. bourbon and vanilla. Let bourbon caramel cool slightly. DO AHEAD:Whipped cream and bourbon caramel can be made 2 hours ahead. Rewhisk whipped cream before serving. Let bourbon caramel stand at room temperature.
  • Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Garnish with whipped cream and reserved ground peanuts. Serve with bourbon caramel.

BON APPETIT magazine
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Posted by Teresa Hatfield ~ Splendid Sass at 1:16 PM 9 comments
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Friday, September 7, 2012

HAPPY FRIDAY

I am so happy that the weekend is here, and I plan on finishing a few projects and taking time for myself! What are your plans?

Below are some images I have recently pinned.  ENJOY!












Pinterest
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Posted by Teresa Hatfield ~ Splendid Sass at 7:36 AM 16 comments

Thursday, September 6, 2012

CAROLE WEAKS ~ INTERIOR DESIGN

I have just recently become familiar with the work of interior designer Carole Weaks, and I am impressed!  I love the eclectic mix of styles Weaks uses in her rooms.  To see more of her work, visit Carole's website here.  ENJOY!

















IF YOU MISSED
Teresa
xoxo
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Posted by Teresa Hatfield ~ Splendid Sass at 6:00 AM 8 comments
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