save the date

monday {menu}

Go have a picnic in the park!

 l u n c h or d i n n e r

Seriously, I don't know how long its been since we've done just that... Years! Tomorrow I plan on doing just that with my kids. Getting them outside and thinking outside the box. If I keep them on their toes I'm happy and they are too! 

Make a variety of sandwiches {turkey, ham, roast beef & peanut butter and jelly}, cut up some fresh fruit & make a big fruit salad... Grab a few bags of chips & sweet treats and your good to go... It's that easy! I love sitting outside feeling the ocean breeze and sun light on my face. Make it simple and enjoy!

How do you like to have a picnic? Fancy or pretty simple?  

xoxo

Alexandra 

the perfect tray {for sale}

Finding the right tray can be quite difficult... Well, for me it can be. I want something that's lasting and simply classic. A tray I can pullout each day and absolutely love it. When I do find it I grab it fast and never let it go! I know what I like. So I have decided to be pretty selective in finding trays for you all to hopefully feel the same way about and want to shop from me, rustic rooster. Contact me if you're interested in purchasing. 

{e-mail} 

info@rusticrooster.com 

{text} 

760.436.2171

SCALLOP RATTAN TRAY 

15.5" W x 20" L x 6" H

$178.00 

{+ tax & $15.00 ship} 

monday {menu}

{recipe from... h e r e}

a p p l e  f r i t t e r s

for the dough:

• 1 cup (8 fl. oz./250 ml) warm whole milk (110° to 120°F/43° to 49°C)
• 2 1/4 tsp. active dry yeast
• 3 Tbs. vegetable shortening, melted and cooled slightly
• 1 egg
• 1/4 cup (2 oz./60 g) sugar
• 2 tsp. salt
• 3 cups (15 oz./475 g) all-purpose flour, plus more for dusting
• Canola oil for greasing and fryin

for the filling:

• 2 apples, preferably Granny Smith, peeled, cored, and cut into 1/4-inch (6-mm) dice
• 1 tsp. fresh lemon juice
• 1 1/2 Tbs. unsalted butter
• 1 tsp. ground cinnamon
• Kosher salt
• 1 Tbs. cornstarch

for the glaze:

• 3 cups (12 oz./375 g) confectioners’ sugar
• 1/2 cup (4 fl. oz./125 ml) plus 1 Tbs. apple juice
• Kosher salt

directions:

1. Pour the warm milk into a small bowl, sprinkle the yeast on top and stir gently. Let stand in a warm spot until foamy, 5 to 10 minutes.

2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt and 1 1/2 cups (7 1/2 oz./235 g) of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 1/2 cups flour, increase the speed to medium and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3 to 4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.

3. Meanwhile, make the filling: In a saucepan, combine the apples, lemon juice, butter, cinnamon and a pinch of salt over medium-high heat and cook, stirring occasionally, until the apples are tender, about 5 minutes. Remove from the heat and stir in the cornstarch. Refrigerate until cool.

4. To make the glaze, in a bowl, whisk together the confectioners’ sugar, apple juice and a pinch of salt. Set the glaze aside.

5. Punch down the dough, turn it out onto a well-floured work surface, and roll out into a 14-by-10-inch (35-by-25-cm) rectangle about 1/2 inch (12 mm) thick. Scatter three-fourths of the apples over the dough and roll into a long log. Flatten the log slightly and scatter the remaining apples on top. Starting with a short side, roll up the log into a large ball. Using a rolling pin, roll out into a 7 1/2-by-10-inch (19-by-25-cm) rectangle about 1/2 inch (12 mm) thick. If apple pieces fall out, place back in the dough when shaping the fritters. Cut the dough into twelve 2 1/2-inch (6-cm) squares. Pull the corners of each square toward the center. Place on a parchment-lined baking sheet. Let rise in a warm spot, covered, until almost doubled in size, about 30 minutes.

6. To fry the fritters, set a wire rack or a baking sheet lined with paper towels nearby. Fill a large, deep pot halfway with oil. Heat over medium-high until it registers 325°F (165°C) on a deep-frying thermometer. Adjust the heat to maintain the temperature. Working in small batches, carefully place the fritters in the oil. Fry, turning once, until lightly golden brown and cooked through (cut one open to test), 7 to 9 minutes per side. Use a slotted spoon to transfer to the wire rack or prepared baking sheet. Let cool for 5 minutes. Toss the fritters in the glaze and serve warm. Makes about 12 fritters.

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coastal alley s a l e {coming soon}

feeling blue

No one is down and out over here... Or as I like to say, No bad b l u e s whats so ever! Just jaw dropping love for all things blue! I wanted to pick out a few things that caught my attention... From food, to style to the home accents. Everything works very well together! I don't know about you, but I'm a sucker for the classic blues. I try to do something different, but of course I come right back to my love... Good Old Blue! What color do you tend to gravitate towards? Reds? Yellows... Green? Tell all!

monday {menu}

{recipe from... here}

..Raspberry & Walnut Baked Brie..

     ingredients:

• 1 cup walnuts
• 1/2 cup granulated sugar
• 1 tbsp unsalted butter melted
• 1 wheel brie 13.2 oz
• 2 tbsp light brown sugar
• 1/4 cup honey
• 1/2 tsp balsamic vinegar
• 1/3 cup raspberries
• crackers or bread for dipping
• 
  

1. 
   

   instructions:

   Preheat oven to 350 F. Line a baking sheet with parchment paper and set nearby.
2. Add walnuts, melted butter, and granulated sugar to a small spatula over medium heat. Toss walnuts to coat and cook for 5 minutes until sugar has melted, stirring frequently so sugar doesn't burn. Once sugar has coated the walnuts, quickly transfer the nuts the parchment paper and spread out so that walnuts don't stick together. Let walnuts cool.
3. Place brie in a rimmed baking dish (or cast iron skillet). If you don't like the rind, trip off the top of the brie. Sprinkle top of brie with brown sugar.
4. Bake brie for 12-14 minutes or until brie is heated through. Remove from oven and allow brie to cool for 5 minutes.
5. While brie bakes, add honey and balsamic vinegar to a microwave safe bowl and heat for 1 minute. Remove from microwave, stir, then add raspberries and toss to coat. Let raspberries sit in warm honey balsamic mixture for 2-3 minutes.
6. To serve, sprinkle candied walnuts on top of baked brie, then scoop out raspberries and arrange on top of walnuts. Drizzle honey balsamic mixture generously on and around the brie. Use crackers or bread for dipping.

   
   

   

   
   

w a l l p a p e r

{all images from rustic rooster... pinterest}

OH  w a l l p a p e r  I'm so happy you came back to us... Especially here on the west coast! I feel the West Coast has dabbled in wallpaper a little, but not much. What I mean by dabbling is people only put it up on one wall... Generally called an accent wall. Truth, I can't stand accent walls! OK yes I bluntly said it... NO... Do not do accent walls with "paint" or "wallpaper"! Go big or go home and put wallpaper up on all 4 walls in a room. So with that said, wallpaper you are amazing and I look forward to using you more and more in my projects... Even at my own home. I'm thinking of putting it in my bathroom. Keep you posted with that one. But, now lets focus on these gorgeous images above. I truly can't stop staring! Each picture is unique in its own right... Super dreamy to me. I could fall into the wallpaper rabbit whole if I let myself! West Coast people watch out... This designer is using it and can't wait! Happy Wednesday! 

tuesday coffee talk

  

Being at home, waking up late and then with all this glorious weather we're having it puts me in a summer state of mind. Pure heaven! So I can't help but stare at these images. Hmmm... Let's just pretend I'm at my beach house on Nantucket living the life i've always dreamed of. No Covid-19 discussion at all! Beautiful blooms growing everywhere... Wild and free! Sand between my toes mixed in with cool sea breeze kisses.  Now thats what I'm talking about friends. Adding in crisp cotton sheets, classic white one piece bathing suits to fresh flowers and cottage exteriors surrounding me. Need I really say more. All of these images are 100% me. I don't need much... I just need classic and simple. Finding simplicity on a daily basis is what I strive for these days... Hope you all are enjoying your coffee and dreaming big today! Lets do this more often... Coffee Talk! Happy Tuesday!

monday {menu}

{recipe from... here}

Lemon Blueberry Shortbread Tart

.INGREDIENTS.

SHORTBREAD CRUST

• 1 cup flour
• 1/8 tsp sea salt
• 1/3 cup powdered sugar
• 1/2 cup cold butter (cut into small chunks)

LEMON FILLING

• 3 large eggs (room temperature)
• 1/4 cup Meyer lemon juice
• 1 1/4 cup organic cane sugar
• 1 tbsp lemon zest
• 1/4 cup melted butter
• fresh blueberries
• powdered sugar

---

.INSTRUCTIONS.

1. Preheat oven to 425 degrees F. Grease your tart pan with coconut oil or butter.
2. In a food processor, add flour, sugar, and salt. Pulse to combine. Add in the cold butter one small chunk at a time. Continue to pulse until the dough starts to come together in clumps.
3. Remove the dough from the food processor and press into your tart pan using your hands. Smooth out the bottom and make sure it’s even. Press the dough up the sides of the tart pan. Using a fork, pierce the bottom of the crust multiple times throughout the pan. This will help prevent the crust from rising too much during baking.
4. Cover the dough and place in the freezer for 15 minutes.
5. Place the tart pan into the preheated oven and bake for 13-15 minutes or until golden brown. Remove from oven and place onto a cooling rack to cool.
6. While the crust is cooling, whisk together the eggs, sugar, lemon juice, and lemon zest. Place the tart pan with the cooled crust onto a baking sheet to prevent spillage and pour the filling mixture into cooled crust. Place the baking sheet into the oven and bake for 25-30 minutes or until the center is almost set.
7. Remove tart from oven and transfer to a cooling rack. Once cooled, carefully remove the tart from pan, sprinkle with powdered sugar, top with fresh blueberries and serve.

happy sunday...

yes please

Holy Smokes... I could look at this bedroom all morning long! Cathy Kincade really moves my soul. Sounds super cheesy, but she's good! Her fabric and attention to detail is  so breathtaking. Some might say shes more feminine and too detailed... That's OK for me, but I definitely don't think she really is. Details are what makes a home. Wrapping up one color to the next and blending it in nicely just smooths everything out. Keep looking at this bedroom... I think you might agree with me. She mixes patterns and plays with textures and colors, but does it so well that I'm captivated.  I think I'm moving into this stunning Connecticut home... No biggie! Hope you all enjoy this stunning home as much as I have... Happy Saturday!  

hello beautiful

{home found... here}

I can look and look till I'm blue in the face trying to find the perfect exterior of a home. Is there really a perfect exterior? I don't think so. I think exteriors are always evolving and changing for the better {some for the worse}. For one moment I become obsessed we white house and black shutters. I drool and dream of them, constantly. Like the one above. I do believe its beautiful! Quit timeless if you ask me. But I guarantee tomorrow I will stumble upon another home that captivates me and guess what I'm OK with that. I do know one thing I tend to gravitate towards classically traditional homes... That withstand the test of time. When I'm older and wiser in life I hope that each time I drive up to my home I will sit and stare in awe... Like falling in love over and over again with the same person! Happy Friday everyone! 

   

monday {menu}

..Strawberry Chamomile Naked cake..

ingredients..

• 1 cup canola oil
• 1/2 cup plain greek yogurt
• 3 large eggs
• 2 cups granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups buttermilk
• 3 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 3/4 cup high quality strawberry jam
• 2 cups fresh strawberries, sliced
• honey, for drizzling

CHAMOMILE CREAM..

• 2 cups heavy cream
• 6 chamomile tea bags
• 8 ounces cream cheese
• 1/4 cup powdered sugar

INSTRUCTIONS.. 

1. 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

   2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

   3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

   4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the tea bags, cover and steep for 5-10 minutes. Remove the tea bag and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.

   5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.