Petit Luxe

Struck by the Sugar Plum Fairy

2011-12-22T20:22:00.000-08:00

Ironically, this year I have had sparse moments to leisurely bake holiday favorites, but it's a first that I have spent so much time baking at work. Luckily with my busy schedule, I still get my baking fix this holiday season, sans the comfy sweats and blaring holiday music, I have been pushed out of my go-to holiday dessert boundaries by exploring new textures and seasonal flavors. Here is a glimpse at some of my projects...

Candied walnut carrot cake

Red wine poached pear with mascarpone-vanilla creme

Pretzel-caramel bread pudding with caramel sauce

Petit Pumpkin Cheesecakes

Xo, d.

Berry Bliss

2011-09-13T12:15:00.000-07:00

As summer begins to fade, the weekdays that feel like weekends slowly retract and our daily grind rituals seep back into our lives in the blink of an eye. Although fortunately for us living in LA, hot summer weather usually extends till about mid-October, letting our lazy day summer mind set drag out past the season. My favorite dessert to whip up for a warm summer night is a fruit crumble. Simple, classic and sweet-tooth satisfying, fruit crumbles are like a summer's anthem to me. The fruit brings out a freshness and natural sweetness that contrasts so perfectly with a crunchy topping, paired with some vanilla ice cream and your mind is bound to go back to the days of July...even if it's already late September. I make fruit crumbles every season, using whatever fruit is most ripe in that season. In this case I used fresh blueberries, blackberries and plums, but for fall or winter i'll usually try a pear and cranberry or spiced apple crumble.

Berry Crumble

Fruit Filling

1/2 cup Blueberries

1/2 cup Blackberries

4 Plums, cut into wedges

1/2 cup Brown Sugar

1/4 cup sugar (adjusting according to the ripeness of berries)

1 lemon, zested and juiced

1 orange, zested and juiced

3 tablespoons flour

1 tablespoon cornstarch

Crisp Topping

1 1/2 cups flour

2 sticks unsalted butter, cold and diced

1/4 cup oatmeal

1/2 cup brown sugar

1 tsp salt

Mix fruit and rest of filling ingredients together. Pour into a baking dish. With a food processor, combine flour and butter and blend until the butter resembles the size of peas. Add the oatmeal, brown sugar and salt. Crumble mixture evenly over the top of the fruit mixture. Bake at 350F for 30 minutes or until the top is golden and the juices are bubbly.

Weeknight Fiesta Fete

2011-08-03T23:22:00.000-07:00

What I love about summer is that you can easily dress up a weeknight dinner by grilling. Grilled fish tacos are light, pop with flavor and color and are probably the one of the easiest and fun dishes you can whip up on a warm summer night.

Ancho Chile-Lime Salmon Tacos

Grilled Salmon

Salmon

Lime Juice

Ancho Chile Seasoning

Smoked Paprika

Salt & Pepper

1. Marinate in seasonings and lime juice then grill.

Tacos & Toppings

Grilled Salmon

Whole Wheat Flour Tortillas

Black Beans, rinsed and drained

Shaved red onion

Mixed Cheese

Cilantro

Sour Cream

Smashed Avocado with lemon

1. Melt cheese on tortilla and add desired toppings

Classic Margarita

1 1/2 ounces Silver Tequila

3/4 ounce Triple Sec

1 1/2 Tablespoons Fresh Lime Juice

Ice

Lime Wedges

1. Shake, strain, and serve

{Clockwise from top: Lux Statement Tribal Bead Necklace 1928.com;

Short Blazer zara.com;
- Tibi One-shoulder silk-habotai dress net-a-porter.com;
  - Asos Leather Color Block Satchel asos.com;
    - Old Navy Womens Ethnic Fashion Bracelets oldnavy.gap.com}

Xo, d.

The Week's Little Luxuries...

2011-07-27T22:19:00.000-07:00

A glimpse at my week and its little luxuries that made me particularly happy...

{gorgeous gifted romantic Parisian-esque wine glasses; Z Gallerie}

{A centerpiece of a glass trifle bowl filled with fresh lemons; Crate & Barrel}

{A Mid-afternoon treat of cappuccinos, macaroons and beignets at Bottega Louie}

{Lilac nail polish by OPI and a sherbet two-tone coral rock cocktail ring; H&M}

{A floral sheath made chic with bronze sequins, my go-to lightweight summer jacket; Forever21}

{a couple oversized garden flowers in a tiny bright vintage hobnail vase on my nightstand}

{Tory Burch cognac peep-toe wedges, an ideal match to any summer outfit; Nordstrom}

Style Your Mood

2011-07-26T21:56:00.000-07:00

Sometimes after a few days that can't seem to ever end, when the monotonous and draining work week feels like it has taken a serious toll on me, I always crave a night alone to recharge of cooking. Toying with new recipes and combinations always seem to inspire me and revert my mood back to normal...not to mention the online shopping that comes along with my glass of wine doesn't hurt either...These petit crab cakes that are studded with pops of color and flavor will surely enliven your mood.

Petit Crab Cakes on Toasted Brioche with Red Pepper Creme

Crab Cakes

1/4 orange bell pepper, small dice

1/4 red bell pepper, small dice

1 green onion

1 shallot, minced

1 garlic clove, minced

1/2 avocado, diced

3 T Fresh Dill

2 T Dijon Mustard

1/4 c Mayonnaise

1 1/2 T Cayenne Pepper

Juice of 1 lemon

Salt and Pepper to taste

Red Pepper Creme

1/4 c red pepper, pureed or finely chopped

1/4 c greek yogurt

1 T dijon mustard

Salt and pepper to taste

With maxi-skirts having made a bold comeback recently, the once-seventies trend has undergone a modern transformation. Whether dressing up a maxi skirt with a cropped leather jacket and statement necklace for a night on the town or dressing it down with a simple tee and flats for a Sunday's farmer's market, it is clearly summer's most versatile, stylish and conformable trend.

Like a maxi skirt, you can dress this recipe up or down. Create a casual supper like I did by keeping the crab cake dinner simple, or, have it as a spotlight dish at your dinner party fete by adding a luxurious and exotic ingredients, such as saffron or Himalayan sea salt, to the crab cake mixture. Let this simple recipe be your canvas, serve on top of toasted brioche, with crusty bread, or even top with some lemon-tossed arugula to add volume.

Xo, d.

Spiced Pear-Pecan Tart

2010-11-22T12:37:00.000-08:00

Although the skies in LA are generally sunny & blue, the extensive array of over-the knee boots, leather, trench coats and faux fur reminded me that we are well into my favorite season of all, autumn. There is nothing like strolling the farmer's market in a fall ensemble, tea latte in hand, browsing the fresh new seasonal finds. Some gorgeous and perfectly ripe pears caught my eye and the rest was history...

Spiced-Pear Pecan Tart

Adapted from Bon Appetit, February 2005/ Smitten Kitchen

Tart Shell

1 ½ c All Purpose Flour

½ c confectioner’s sugar

¼ tsp. salt

1 stick + 1 tbsp. butter, unsalted, very cold

1 large egg

Pecan Filling

2/3 c Pecans

1 tbsp. All Purpose Flour

7 tbsp. Sugar

6 Tbsp. ¾ stick of butter, unsalted

1 large Egg

½ tsp. almond extract

1 tsp. cinamon

Pears

4 cups water

Lemon juice of 1 lemon

½ c sugar

3 medium firm but ripe pears, peeled

Glaze

1/2 cup Apricot Preserves

1 tsp. Lemon Zest

1 tsp. Orange Zest

For Tart Shell: Pulse flour + sugar + salt in a food processor. Add butter and mix till the butter is the size of peas. Add egg in slowly and pulse just until the dough forms into clumps. Chill for 2 hours. To roll the dough out, butter a 9-inch-diameter tart pan with removable bottom. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold in overhang, making double-thick sides. Pierce crust all over with a fork. Freeze the crust for 30 minutes, or longer, before baking. Butter a piece of aluminum foil and place, buttered side down, against the crust. Add pie weights (an optional step since you had froze the crust first) and bake at 350°F for 30-35 minutes.

For Pecan Filling: Finely ground the pecans and flour in a food processor. Add in sugar, then butter, then flavorings. Blend until smooth, then add in the egg. Chill at least 3 hours.

For Pears: Combine all ingredients, except pears, in a large saucepot. Bring to a boil to dissolve sugar. Add pears. Reduce heat to medium and simmer for about 20 minutes. Cool pears in syrup.

For Glaze: Combine all ingredients in a saucepan and heat until preserves are loose and liquid-y.

Assembly: Preheat oven to 350°F. Spread pecan filling into the baked tart shell. Cut the pears in half-lengthwise and scoop out the cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices. Arrange fanned pears atop filling with the narrow ends in the center. Brush pears with with glaze and bake for about 55 minutes, or until the tart is golden. Serve sprinkled with powdered sugar.

Enjoy!

Xo, d.

First Post!

2010-11-21T12:30:00.000-08:00

Hello blogosphere! My name is Dominika, a style-obsessed, flavour-loving gourmand. I am venturing into my long overdue resolution of starting my blog today. I am a culinary student who adores all things delicious and pretty. I am drawn to the little things in life that make my world go round: food & style. Welcome to Petit Luxe! I'll be adventuring through the little luxuries of life that can't help but put a smile on my (and hopefully your) face. Stay tuned for some ultra-fabulous recipes, style-inspiration, and more!