Inspirations from the Forest-Celebrating the Majestic Pine

 As the holidays approach we are always inspired by the Majestic pines…the site and smell transport us to holidays past and hold excitement of holidays to come…

pinetree

despite its stillness the pinetree manages to dance.
its arms stretch out,
thin and rigid,
ardently asserting I am.

looking at this one I’m overcome with strangeness:
slanted on a mountain peak
it reaches out into the darkening night,
as if awaiting to spar with the moon.

~from HelloPoetry.com

Simon Pearce– inspired by Vermont Evergreens.  

Celebrate this holiday season with something special from Simon Pearce, Vermont glassblower, Ireland inspired. His handblown glass trees reflect the beauty of the forest which is captured with brilliant clarity. As in nature, each of his trees is unique: they’re handmade by Simon Pearce artisans to showcase the purity of their materials and honor the regal yet rough-hewn essence of an evergreen. Collect multiples to create your own shimmering forest or give one as an elegantly elemental gift!
  

Arte Italica Natale

Natale is the festive collection to entertain through the winter season. Berries and pine boughs surround the snowy evergreens. The Natale Square Plate is perfect for serving tasty treats, or cookies for Santa. Pair the collection with pewter or some of Arte Italica’s new pieces. Hand made in Italy.

Recipe of the week

Pine Needle Tea 

Bouquet of Foraged Pine
2 cups Filtered Water
1 teaspoon Raw Honey
Pinch of Salt 
1 teaspoon Apple Cider Vinegar

 

Begin with heating the filtered water on the stove at a low to medium heat. Begin with your pined bouquet and separate the needles from the stem, pulling them off in the opposite direction of growth. Make two piles, needles and stems. Take the needles and chop them with a knife or herb chopper into one to two inch sections. Place into the water as it just begins to come to a boil. Keep at a lower heat! You want to steep the pine needles, not boil them otherwise they will taste bitter. Simmer on the stove for ten minutes. Add in the pinch of salt which expands the flavor and then turn off the heat and keep covered for five minutes. Strain out the pine needles with a colander or cheese cloth and pour tea into a mug. Stir in the raw honey and apple cider vinegar and sip the woods. 

Cozy Fall Inspirations and Burleigh Pottery

As the temperatures dip and the days shorten, we at Ann Marie’s are preparing for the cold season ahead. Whether as an accompaniment to hot porridge and maple syrup in the morning, catching up with old friends, or cozying up to a warm fire and a good book, autumn is the time or year we reach for our favorite teas.   And what better way welcome the cold weather and say you care than one of Burleigh’s new gift boxes? Boxes feature either a breakfast or tea cup, saucer and side plate, in Burleigh’s classic prints. Pair with any of Thursday’s Cottage delicious curds and Yorkshire Gold tea for a truly British gift.

 From the elegant Asiatic Pheasants line to the cheerful Calico, Burleigh’s prints are quintessentially British and integrate well into both traditional and modern kitchens. The unparalleled craftsmanship and range of pieces have made Burleigh a favorite at Ann Marie’s and around the world.

William Leigh and Frederick Rathbone joined their talents to form a pottery in 1862. Their names were joined into “Burleigh” in the 1930s, but the techniques have remained largely the same since the pottery’s founding.

Prints are transferred from an engraved copper roller to tissue paper, and from there brushed by hand onto unglazed pieces. Burleigh is the last pottery in the world to use this traditional transfer technique. Each piece is fired three times, and it takes 25 craftsmen contribute to the finishing of each piece. The results are dishes we love, perfect for both entertaining and everyday use.

English Scone Recipe

Taken from cooking.nytimes.com

 

INGREDIENTS

  • 3 cups self-rising flour (3 cups all-purpose flour, 1 1/2 tablespoons baking powder and 1 1/2 teaspoons salt can be substituted)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 4 ounces unsalted butter at cool room temperature, more for pan, optional
  • 1 cup plus 1 tablespoon whole milk
  • 1 cup dried currants, optional
  • 1 egg yolk

PREPARATION

  1. In a large bowl, sift together the flour, baking powder and salt. Whisk in the sugar. (Or give all the dry ingredients a quick whirl in a food processor.) Cut butter into bits and work it into the dry ingredients with fingertips or a pastry blender, or by pulsing the processor, until mixture is finely crumbly. If using a food processor, transfer mixture to a bowl.
  2. Gradually add 1 cup milk and the currants, if using, and mix with a fork. Knead lightly by hand to make a smooth dough. Wrap in plastic and refrigerate 20 minutes.
  3. Heat oven to 425 degrees. Grease a baking sheet with butter or line it with parchment paper. Roll dough to a 3/4-inch thickness. Use a fluted 2- or 3-inch cutter to punch out scones. Scraps can be kneaded lightly for additional scones. Beat the egg yolk with remaining milk and brush on the scones. Place on baking sheet and bake 10 to 12 minutes until risen and golden brown.

Check out our selections of Curds and Jams to top off  your hot out of the oven scone at Ann Marie’s.

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