image

It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple… >

It’s 5-O’Clock Somewhere:
Your Best Sips, Shared

It’s no secret that we love to bring you a little something to tipple on a weekly basis, but this month we’ve turned the tables—or is it the tumblers?—and asked you to show us your best summer sips. Show us you did, via the #Anthropologie hashtag on Instagram and boy, did they look tasty. We studiously combed through the lot of them (hard work, people!) to select four of our—or rather your—absolute must-makes, from figs with a bit of fizz to a sparkling peach sangria. Bonus: these beauties are already picture-perfect!

image

Fig and Lemon Fizz by @mydiaryofus

WHAT YOU’LL NEED
For the rosemary-honey simple syrup:
1/2 c. honey
1/2 c. water
1 -2 sprigs fresh rosemary

For the cocktail:
4 tbsp. fresh fig purée (1 c. fresh figs & 2 tbsp. water, blended until smooth)
2 oz. vodka
Juice from 1 lemon
2 oz. rosemary-honey simple syrup
Club soda

HOW TO MAKE IT…
To make the simple syrup, bring honey, water and rosemary to a boil, then turn off heat. Chill completely. 

In a cocktail shaker, combine fig purée, lemon juice, vodka and simple syrup and shake well. Fill two glasses with ice cubes and strain mixture over the ice. Top with club soda and garnish with lemon peel, rosemary sprigs and a fresh fig.

image

Tropical Thai Mojito by @modernvintagephotographer

WHAT YOU’LL NEED
1 handful fresh basil
2 tsp. sugar
1 nectarine, puréed
2 oz. coconut rum
Club soda

HOW TO MAKE IT…
Muddle the fresh basil and pour into a shaker with sugar and puréed nectarine. Add coconut rum and shake. Pour over ice, top with club soda and stir. Top with a pretty tropical paper parasol and enjoy.

image

Peach Sangria by @gypsysoulfood

WHAT YOU’LL NEED
4 oz. dry white wine, such as sauvignon blanc or Sancerre
1/2 oz. St. Germain
4 fresh peach slices (if unavailable, use frozen)
3-4 fresh sage leaves
Splash of sparkling water

HOW TO MAKE IT…
Combine the first four ingredients in a pitcher and stir gently. For optimal flavor, allow the drink to chill in the fridge for at least 2 hours. When ready to serve, pour each serving into a glass with ice and top with a splash of sparkling water.



image

White Wine Watermelon Sangria by @lucismorsels

WHAT YOU’LL NEED
2 c. watermelon juice (from roughly 1/4 of a medium watermelon)
1 750 ml. bottle sauvignon blanc
1 c. sparkling water
6 tbsp. triple sec
2-3 c. watermelon (flesh and rind), chopped into small cubes

HOW TO MAKE IT…
To make the watermelon juice, cut fruit into small chunks (less than 1-inch in size) and strain through a fine mesh sieve, pushing to release excess juice. Discard leftover pulp.

Combine juice, wine, sparkling water, triple sec and chopped fruit in a large pitcher. Mix thoroughly. Refrigerate for at least 2 hours before serving.

image

A Taste of Amsterdam:
Sprinkle Toast

If we may: we’re pretty good eaters. No strangers to international cuisine… >


A Taste of Amsterdam:
Sprinkle Toast

If we may: we’re pretty good eaters. No strangers to international cuisine, we’re always eager to sample the local fare of each country we visit—even if it’s occasionally more interesting than delicious. But sometimes! Sometimes the stars align and we’re enticed not only by a new epicurean sensation, but also by its delightful simplicity. Enter hagelslag. We first noticed it in Amsterdam—not so much for its main ingredient (candy sprinkles), but for the way it was consumed. Not on ice cream cones, friends. On toast! A few sprinkles-on-slices later, we started to dream up variations on the Netherlands’ bread, butter and sprinkles standard, resulting in these sweet and tasty twists. Even better: you probably have most of these ingredients in your kitchen at this very moment. So what are you waiting for?

image

Our Hagelslag & Toast Combinations

Butter, dark chocolate sprinkles, toasted coconut and almonds
Peanut butter, chocolate sprinkles and pretzels
Caramel, dark chocolate sprinkles, chocolate shavings and flaked sea salt
Butter, chocolate sprinkles, white chocolate shavings and fresh mint

image

 

image

Instagram: Show Us Your Sips

Every Friday, at precisely Cocktail O’Clock, we invite you to share the tipple… >


Instagram: Show Us Your Sips

Every Friday, at precisely Cocktail O’Clock, we invite you to share the tipple in our tumbler. But this month, we’re shaking things up: we want to know what YOU are sipping on! Sharing is as simple as posting on Instagram. Just snap a shot of your beverage of choice, and include both the recipe and #Anthropologie in your caption. We’ve got a feeling you have some delicious drinks up your sleeves, and we’ll be sharing our favorites right here on the blog. So don’t be shy—tap into your inner mixologist and show us what you’re making!

image

                                      Are you following us on Instagram?



image

Now That’s Entertaining:
Nouveau Campfire Treats

By this point of summer, when we’ve already got a few backyard hangouts and… >

Now That’s Entertaining:
Nouveau Campfire Treats

By this point of summer, when we’ve already got a few backyard hangouts and beach picnics under our belts, we start to feel a little smug about our entertaining abilities. Hot dogs on the grill? Child’s play. S’mores? Piece of (melty, chocolaty, marshmallowy) cake. So, in the spirit of Trying New Things, we decided to turn our typical fireside fare on its ear, amping up the excitement with blazing-bright flavors and surprising ingredients. From chorizo with chimichurri to spicy-sweet s’mores, you might never go back to those old standbys…

image

Chimichurri Chorizo Dogs

Mexican-style chorizo sausages
Hot dog buns
Pickled onions
One bunch of scallions, white ends removed
Chimichurri sauce (recipe to follow)
Adobo mayonnaise (recipe to follow)
Roasted jalapeno salsa (recipe to follow)

On a grill, or using a grill grate over an open fire, cook sausages for 15-20 minutes, turning often. Cook scallions directly on grate until charred and set aside. If desired, toast hot dog buns by placing the opened buns on the grill for a few seconds. Once cooked, assemble hot dogs and pile on your toppings.

Chimichurri Sauce
2 bunches flat parsley, chopped
3 cloves garlic, minced
1/2 cup olive oil
3 tbsp sherry vinegar
2 tbsp oregano
zest from one lemon
2 tsp red pepper flakes
salt and pepper, to taste

Pulse all ingredients in the bowl of a food processor until well combined. Can be made up to one week in advance.

Adobo Mayonnaise
1/2 cup mayonnaise
1 (4 oz) can chipotle in adobo, liquid only

Stir together until incorporated.

Roasted Jalapeno Salsa
1-2 jalapenos
1 pint cherry tomatoes, diced
1 tbsp olive oil
juice from 1/2 lime
1 tbsp cilantro, chopped
salt and pepper, to taste

Using tongs, place whole jalapenos on the grill and cook until charred, turning to achieve all-over color. Remove from heat and allow to rest until slightly cooled. Remove the charred skin by rubbing with a towel. Dice the roasted jalapeno, removing all or most of the seeds. In a large bowl, mix diced jalapeno, tomatoes, oil, lime juice, cilantro, salt and pepper.



image

Grilled Corn with Cilantro-Lime Compound Butter

Corn on the cob, silks removed, husks intact
Compound butter (recipe to follow)
Cojita cheese, crumbled
Cayenne, or chipotle, to taste

Without completely removing, pull back husks to take off the silk. Replace husks over corn and soak cobs in cold water for at least ten minutes. Drain and shake off excess water. Transfer to grill or grate and cook in the husks 15-20 minutes, turning about every 5 minutes. To serve, pull back husks and generously slather with compound butter. Add a dusting of cayenne and some of the crumbled cojita to each.


Cilantro-Lime Compound Butter
1 1/2 sticks unsalted butter, at room temperature
Juice & zest from half a lime
2 tbsp cilantro, chopped
1-2 tsp salt

Combine all ingredients in a bowl. Using a pastry cutter or knife, cut into all ingredients until well combined. Transfer mixture to a sheet of parchment paper and roll into a log, twisting each end to seal and tighten. Refrigerate until firm.

image

Churro S’mores

Churro Cookies (recipe to follow)
Spicy Chocolate Sauce (recipe to follow)
Marshmallows

To assemble s’mores, roast marshmallows over open fire until soft and slightly charred. Place on top of a churro cookie and pour melted chocolate sauce over. Top with another churro cookie if desired. Serve with plenty of napkins nearby.

Churro Cookies
1 cup water
5 tbsp butter
2 tbsp brown sugar
1/2 tsp salt
1 cup all-purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup sugar
1 tsp cinnamon

Preheat oven to 425. In a bowl or dish, mix together 1/4 sugar and 1 tsp cinnamon. Set aside. In a large saucepan, combine water, butter, brown sugar and salt. Bring to a boil. Remove from heat and mix in flour. Once combined, add the eggs one at a time, mixing well. Add vanilla and combine. Allow to cool slightly, and then transfer mixture to a piping bag fitted with a small star tip. On a baking tray lined with parchment paper, pipe the dough into small discs by using a spiraling motion. Repeat until you have 16-18 cookies, and bake for 15 minutes, or until just browned. While still warm, individually coat the cookies in the cinnamon-sugar mixture. Serve immediately.

Spicy Chocolate Sauce
1/2 cup heavy cream
3/4 cup dark chocolate, chopped
1/2 tsp ancho chili powder
1/2 tsp vanilla extract
1/4 tsp cinnamon

In a bowl, mix together chocolate, ancho, vanilla and cinnamon. Set aside. In a small saucepan, heat the heavy cream over medium heat. Once it begins to boil, remove from heat and pour over the chocolate mixture. Let stand for about one minute and then whisk until entirely smooth.

imageCooking with Alliums,
The Flowers Pretty Enough to Eat

For our August Catalog, we traveled to the Netherlands, where things feel… >

Cooking with Alliums, The Flowers
Pretty Enough to Eat

For our August Catalog, we traveled to the Netherlands, where things feel just a bit more whimsical than at home: bicycles outnumber cars, windmills are commonplace and the flowers are actually savory recipe-enhancers. Alliums, the purple-pommed pretties featured in our photos, are the plant family from which onions and garlic derive, and are, until further notice, our new go-to botanical. Upon our return, we asked our friends at Terrain to help us whip up a batch of chutney using garlic scapes, the twisty, tangly stems of garlic plants, and delicate pearl onions. The result? An equal parts sweet, bitter and floral end-of-summer spread that perks up grilled sandwiches, whole-grain salads and cream cheese toast (our favorite way to enjoy it) like nobody’s business. 

image

Charred Garlic Scape & Pearl Onion Chutney

WHAT YOU’LL NEED
1 pound garlic scapes
1/2 pound pearl onions
15 garlic cloves, peeled
1 lemon, cut in half
1/4 cup golden raisins
1 teaspoon red pepper flakes
1 tablespoon salt
1 cup granulated sugar
1 cup apple cider vinegar
1 cup water
1/2 teaspoon lavender


HOW TO MAKE IT…
In a hot, dry cast iron pan add scapes, pearl onion, garlic, lemon and golden raisins. Without mixing, let them char a bit on one side and remove from the pan. In a medium pot add sugar, vinegar, salt, water and red pepper. Bring to a simmer. Reserve half of the vegetable mix and cut in to small or bite size pieces. Add remaining mix to the simmering vinegar mixture. Cook on low for 5 to 6 minutes. Add the vinegar vegetable mixture to a food processor and pulse until the consistency of apple sauce. Add back to the pot with the bite size pieces and cook on low for another 5 minutes stirring slowly. Add lavender, mix, remove from heat and transfer to a heatproof storage container. Allow to cool overnight in the refrigerator.

image

 



 

image

Sultry summer days call for effortless outfitting: think slip dresses, strappy… >

Make it Happen: A Rope Necklace, Three Ways

Sultry summer days call for effortless outfitting: think slip dresses, strappy sandals and one fabulous statement necklace. And what’s a better statement to make, we say, than “Oh, this necklace? I made it myself!” Even if you’ve never picked up a glue gun, worry not, we’ll show you the ropes.

image

WHAT YOU’LL NEED:

Rope in assorted widths and colors
Bungee cord
Hot glue gun and glue sticks
Scissors
Leather scraps
Embroidery Floss
1” Copper coupling (you can get this in the plumbing aisle of the hardware store!)

image

image

Loop-de-Loop Necklace

1. Cut a 27” piece of braided rope, a 30” piece of grey rope and a 22” piece of blue rope. Lay them out as shown in the picture.
2. Loop the ends of the blue rope up and hot glue to secure. Do the same for the grey rope. 
3. Cut four ¾” x 1 ½” pieces of leather. Wrap these around the ropes as shown and glue down to secure. 
4. Wrap sections of colorful embroidery floss around the ropes as desired and glue ends to secure. 
5. Cut three 8” pieces of bungee rope. Glue the pieces together at both ends and add a 1” copper coupling to each end.
6. Glue the ends of the bungee to the braided rope and use the coupling to cover the connection points.


image

image

Variation 1: Nautical Knots

1. Cut four 42” pieces of rope. Split into two bundles of two strands of rope each.
2. On a flat surface in front of you, make a loop with each rope, with the loops facing each other. Place the left loop on top of the right one. The loops will look a bit like a pretzel! As shown in the photo, weave the ends of the ropes alternately over and under and pull the knot taut. 
3. Add copper coupling and embroidery floss as desired for color. 
4. To connect the ends, hot glue together and hide the connection with another piece of copper coupling.


image

Variation 2: Lots of Knots

1. Cut 3 pieces of thin rope and one 42” piece of braided rope. Set the braided rope aside for a moment.
2. Holding the thinner ropes,  randomly string beads (we used painted faceted wood beads but you can use anything!) and copper coupling and tie knots throughout. 
3. When you are happy with your design, grab that braided rope again and glue the ends of all four ropes to secure then the two ends of the necklace together to secure. Hide the glued ends with a piece of leather.


image

Love a DIY? See more from our Make It Happen series.



image

Now That’s Entertaining:
Lemon & Blueberry Cake

Blended into smoothies, pumping up pancakes or simply fresh-picked and eaten… >


Now That’s Entertaining:
Lemon & Blueberry Cake

Blended into smoothies, pumping up pancakes or simply fresh-picked and eaten off the bush, there’s no denying the appeal of blueberries. We’re such blueberryphiles that we think they should have their own holiday and—wouldn’t you know it?—the USDA agrees, proclaiming July National Blueberry Month. For a tasty treat worthy of such a high honor, we turned to Gillian, Nichola and Linsey Reith, proprietors of the Glasgow café Three Sisters Bake and authors of a cookbook by the same name, for the most crowd-pleasing, sense-delighting, blueberriest cake they could conjure. We think you’ll agree it’s got the summer blues in the best way possible.

       image

Lemon and Blueberry Cake
from Three Sisters Bake

This cake is a regular guest in our cake cabinet and has proved hugely popular. With a heaped topping of blueberries, it makes a beautiful and mouthwatering centerpiece for a special event or afternoon tea.

image

Serves 8–10

Equipment:
8-inch round springform pan

For the cake
6 oz unsalted butter, softened or at room temperature
8 oz (scant 2 cups) self-rising flour, sifted
6 oz (generous ¾ cup) super-fine sugar
3 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon vanilla extract
2 fl oz crème fraîche
grated zest of 2 unwaxed lemons
large container of blueberries (about 10 oz)

For the icing
5 oz (scant 2/3 cup) full-fat cream cheese
2 ½ oz (generous ½ cup) confectioners sugar, plus a little extra for dusting
grated zest and juice of 1 unwaxed lemon

image

Preheat the oven to 320°F

Line the base and sides of the cake pan with parchment paper.

Place the butter, flour, sugar, eggs, baking powder and vanilla extract in a large bowl and beat with an electric hand mixer for a few minutes until the mixture is light and fluffy. Add the crème fraîche and lemon zest and beat the mixture for another 30 seconds. Stir in two handfuls of the blueberries.

Pour the mixture into the prepared pan and bake for 40–50 minutes until golden brown. Test to see if the cake is cooked by inserting a skewer into the middle of the cake. If it comes out clean, the cake is cooked. If not, bake for a few more minutes.

       image

To make the icing, beat the cream cheese and confectioners sugar together until smooth. Add the lemon zest and juice and stir through.

Remove the cake from the oven and allow to cool a little in the pan, then turn out onto a wire rack. Once the cake has cooled, spread the icing on top, scatter over the remaining blueberries and dust with confectioners sugar.

image

 




 

image

It’s 5-O’Clock Somewhere:
Tipsy Peach Pops

Summer’s opening weekend calls for an extra-sunny toast, don’t you think… >

It’s 5-O’Clock Somewhere:
Tipsy Peach Pops

Summer’s opening weekend calls for an extra-sunny toast, don’t you think? A cocktail that thinks outside the glass, if you will. In the name of sea-scented breezes and palm-filtered rays, of morning glories and evening fireflies, join us in welcoming the fairest of weather with these bourbon-spiked, peachy-keen pops.

image

WHAT YOU’LL NEED
8 peaches, pitted and sliced
2 cups + 2/3 cup bourbon
2 tbsp. + 1/2 cup maple syrup
1 cup water
1/4 - 1/2 cup sugar (to taste, depending on sweetness of peaches)
1-inch piece fresh ginger, peeled and sliced
Dash of cinnamon
2 cans coconut milk
1 tsp. vanilla extract


HOW TO MAKE IT…
Preheat oven to 350 degrees. 

In a saucepan, combine 2 cups bourbon, 2 tbsp. maple syrup, water, sugar and cinnamon. Bring to a boil, then reduce heat and allow mixture to simmer about 30 minutes; add ginger and simmer 10 more minutes. Remove from heat and let cool; remove ginger.

In a baking dish, arrange peaches in a single layer and pour the reduction over them. Bake for 40 minutes, turning peaches occasionally. Remove and let cool completely.

In a mixing bowl, whisk together coconut milk, vanilla and remaining bourbon and maple syrup.

In alternating layers, pour each mixture into ice pop molds and secure sticks. Freeze several hours (or overnight) and serve with a generous helping of fun-in-the-sun.





 

image

It’s 5-O’Clock Somewhere:
The Ginger-Blackberry Smash

Maureen Christian Petrosky is our kind of hostess. After realizing that no… >


It’s 5-O’Clock Somewhere:
The Ginger-Blackberry Smash

Maureen Christian Petrosky is our kind of hostess. After realizing that no one joins book clubs for the books (it’s OK — we’re all friends here), she decided to get real and put the cocktails and conversation at center stage. A collection of spirited recipes to inspire shamelessly spirited gatherings, her latest book, The Cocktail Club, is a must-drink best-sipper. Join us in welcoming the weekend with this very-berry beauty, featuring a (spoiler alert!) spicy ginger plot twist.

image

WHAT YOU’LL NEED
1 cup sugar
1 four-inch piece fresh ginger, peeled and sliced
2 teaspoons coarse salt
1 teaspoon ground ginger
1 lime wedge
1/4 cup silver tequila
1 ounce freshly squeezed lime juice
3 fresh blackberries
1 thin slice crystallized ginger 

HOW TO MAKE IT…
In a small saucepan, combine the sugar and fresh ginger with 1 cup of water. Bring to a simmer over medium-high heat and stir until sugar is dissolved. Let the ginger steep over low heat for about 20 minutes, or longer if you want your cocktail spicier. Strain the syrup into a container and let cool completely.

On a shallow plate, combine the salt and ground ginger. Use the lime wedge to moisten the rim of a glass and dip it lightly into the mixture. In a shaker filled with ice, add the tequila, 1 ounce of the ginger-flavored simple syrup, and the lime juice; shake until chilled. Lightly muddle the blackberries in the bottom of a glass, then add ice. Strain the shaker into the glass and garnish with a sliver of crystallized ginger.

Photo credit: Thayer Allyson Gowdy





 

image

A Dinner for Dads, by a Dad

Of course, we love our moms to pieces, but dads occupy a very particular place in… >

A Dinner for Dads, by a Dad

Of course, we love our moms to pieces, but dads occupy a very particular place in our hearts. For Father’s Day, naturally we want to pick out the perfect gift, but there’s nothing like a home-cooked meal. We’re talking something hearty and grilled with the manliest of substances (bourbon and coffee)—a smidge of caffeine and a snootful, if you will, of something not-so-sobering. Who better to fill us in on the perfect Father’s Day meal than a chef and father of two—soon to be three—himself? We asked Jonathan Adams, chef and co-owner of Rival Bros Coffee Roasters in our hometown of Philadelphia, for help with putting together a Dad’s dream meal that anyone can easily prepare. Photography by Jason Varney.

image

Bourbon & Coffee Glazed Pork Chops
with 
Warm Asparagus in Tomato Conserva

Total time: 60 minutes
Serves: 6-8 people

Philadelphia is blessed to be within a growing region of Pennsylvania that is rich with seasonal bounty and quality goods. This favorable environment makes it easy to put together a simple meal loaded with a few of this father’s go-to ingredients: heritage pork, strong coffee and bourbon.

First things first: fire up the grill.


image

Bourbon & Coffee Mop

1 cup Rival Bros Whistle & Cuss coffee, brewed double strength
½ cup bourbon or, for something a little spicier and appropriate
to the occasion, Dad’s Hat Rye Whiskey
1 cup ketchup
½  cup cider vinegar
½ cup raw agave syrup
¼ cup unsalted butter

Combine all ingredients and bring to a slight simmer. Have a brush or grill sauce “mop” on hand to baste the meat as it cooks. There will be extra sauce; reduce it until thick and use it to serve with the meat.


image

Asparagus in Tomato Conserva

1 lb thick white asparagus, ends trimmed at one inch
¼ cup shallots, minced
1 clove garlic, minced
1 tsp ginger, grated
1/2 cup olive oil
2 tbsp red wine vinegar
2 pints cherry tomatoes, halved
½ cup torn basil leaves
kosher salt and black pepper as you like

Grill the asparagus quickly so that they get lightly charred but not overcooked. The stalks should remain somewhat snappy. Slice into one-inch pieces and reserve.

In a wide sauce pan, warm half of the olive oil and gently cook the shallots, garlic and ginger until they appear soft. Add the cherry tomatoes and cook over low heat for 5 minutes, just until the tomato skins start to break. Add the vinegar and turn off the heat.

Combine the asparagus, basil and tomatoes and keep warm.


image

Pork Chops and the Grand Finale

8 Red Wattle or similar heritage breed, bone-in pork chops.
Kosher salt, as you like

Our family is partial to the fine pigs from Wyebrook Farm in Chester County, PA. Using a whole pork rack is recommended. Ask your butcher remove the chine bone that runs along the bottom of the rack

An hour before cooking, if using a pork rack, portion the chops, slicing between the bones. Then salt the meat, cover it with cling film and let it come to room temperature.

When the grill is good and hot, cook the chops for 10-12 minutes, turning them over and basting with the ‘mop’ sauce often. When the internal temperature of the pork reads 145F on an instant-read probe thermometer, remove the chops and allow them to rest, covered, for 5 minutes.

Slice some of the meat from the bone and arrange on a platter. Serve with the asparagus and the extra sauce on the side. And don’t forget a splash of whiskey for dad!


image

                        Jonathan, his wife Melissa and sons Rhys and Caelan.