Stuffed Figs

I have a handful of delicious fig recipes coming out over the next few weeks. My Grandaddy picked a bunch of figs for me before I came back to Birmingham last weekend, so I am putting them to good use. I have childhood memories of a giant Fig Tree that grew beside our house, so lush and full. So big, that it became as tall as the chimney! Funny how food always reminds beckons memories or meals of the past. Here’s to Figs, the reminders they bring to the surface, and their unique summer flavor!

The first recipe I tested was too delicious not to share. My Stuffed Figs will please any crowd. Enjoy!

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Yield: 20-25 Bites

Stuffed Figs

prep time: 10 Mcook time: 12 Mtotal time: 22 M

ingredients:

Stuffed Figs
  • 8 Oz. Package Of Blue Cheese Crumbles 
  • 20-25 Figs 
  • 4 Oz. Package of Prosciutto 
  • Tooth Picks
  • Cracked Pepper 
  • Balsamic Reduction 

instructions:

How to cook Stuffed Figs

Stuffed Figs
  1. Preheat oven to 400 degrees.
  2. Cut off the stem tip of the Fig, and then slice halfway down the center of each Fig.
  3. Scoop a small amount of Blue Cheese into the center of the figs.
  4. Cut your Prosciutto in pieces with kitchen scissors, it helps keep the meat from breaking apart.
  5. Begin arranging Figs with Tooth Picks and Prosciutto. Use the Picks to place Prosciutto slices on each end.
  6. Bake at 400 degrees for 5-10 minutes or until slightly bubbly.
  7. Remove from the oven. Next, top off with a little more Blue Cheese, then Cracked Pepper and Balsamic Glaze to taste.
  8. Serve and enjoy!
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Palm Beach Brunch

Every year King’s Home in Birmingham hosts a tablescape luncheon to raise money for the foundation. I had the pleasure of doing a tablescape for them this year! It was so much fun developing a theme and working with other vendors to bring it all together! Dixie Design Collective supplied the paper suite and Sally’s Sweet Confections made the adorable cookies. If this doesn’t say Palm Beach Brunch, I don’t know what does! I hope you are inspired!!

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Pulled Pork Sliders

As promised, I have a great Super Bowl recipe for every Rams fan out there. 6 hour Pulled Pork Sliders, that are simple and scrumptious. These sliders are topped with my signature slaw, then brought to perfection with Lillie’s Q BBQ sauce. This is a recipe you will make again and again. Enjoy and Happy Super Bowl Snacking!

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Yield: 12 Sliders

Pulled Pork Sliders

ingredients:

Pulled Pork Sliders, Pork
  • 2.5 Lb. Pork Roast
  • 2 Tablespoons Pork Rub
  • 1 Tablespoon Mustard
  • 1 Tablespoon Onion Salt
  • 1 Tablespoon Brown Sugar
  • 1 Teaspoon Cracked Pepper
  • 1 Cup Apple Cider Vinegar
  • 1 Cup of Lillie's Q, BBQ Sauce (And more for topping sliders)
  • 1 Cup of Water 
  • 2 Tablespoons Olive Oil (for sautéing)
  • Slider Rolls 
Pulled Pork Sliders, Slaw
  • 1 Small Green Bell Pepper (Diced)
  • 1 Small Yellow Bell Pepper (Diced)
  • 2 Scallion Stalks (Diced)
  • 8 oz. Bag of Shredded Cabbage Mix
  • 1/2 Tablespoon of Apple Cider Vinegar
  • 1 Tablespoon of Mustard
  • 1/3 Cup of Mayonnaise 
  • 1/2 Tablespoon of Sugar 
  • 1/2 Teaspoon of Cracked Pepper 
  • 1/2 Teaspoon of Salt

instructions:

Pulled Pork Sliders, Pork
  1. Place Pork Roast on a flat surface baking pan and slice in half horizontally. In a small mixing bowl combine; Butt Rub, Mustard, Onion Salt, Cracked Pepper and Brown Sugar. 
  2. Once combined, use mixture to coat and season all sides of Pork Roast pieces. Let Pork sit for about 10 minutes.
  3. Using your Instant Pot on the sauté function or skillet, bring Olive Oil to medium heat. Seer all sides of both Pork Roast pieces, then remove from heat. 
  4. Switch Instant Pot over to slow cooker, or use a slow cooker. Pour in the Apple Cider Vinegar, Water, and BBQ Sauce. Place Pork into Instant Pot or Slow Cooker on high heat setting for 6 hours.
  5. Remove from instant pot and shred. Assemble sliders with Pulled Pork, Sauce, and Slaw! Enjoy!
Pulled Pork Sliders, Slaw
  1. In a large mixing bowl, combine Apple Cider Vinegar, Sugar, Mustard, Salt, and Pepper. Mix well.
  2. Add in remaining ingredients and toss until everything is coated. Refrigerate for 1 hour before serving.
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Lobster Rolls

It’s Almost time for Super Bowl Sunday. I wanted to mix things up from our regular cheese dip and hot wing snacks for party inspiration this year, so I am focusing in on the teams and sharing a delicious idea that represents both of their cities. First up, these foolproof, and fabulously authentic Lobster Rolls for all of the Patriot fans out there. You’ll feel as if you’ve been transported to New England! Stay tuned, because I have some savory BBQ Sliders for all those Rams fans coming tomorrow.

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Yield: 6-8 Small Lobster Rolls

Lobster Rolls

ingredients:

Lobster Rolls
  • 1-1.5 lb. Lobster Meat (fresh and fully cooked)
  • 1/2 Teaspoon Kosher Salt
  • 1 Tablespoon Minced Shallot 
  • 1 Tablespoon Minced Garlic
  • 1 Teaspoon Old Bay Seasoning
  • 1 Tablespoon Butter (for sautéing)
  • 1/2 Cup of Olive Oil Mayonnaise 
  • 2 Teaspoons of Lemon Juice 
  • 2 Tablespoons of Butter (for bun toasting)
  • 8 Top Sliced Buns
  • Scallions for Topping

instructions:

Lobster Rolls
  1. Place Lobster Meat in a medium bowl and pat dry with a paper towel. Sprinkle with Kosher Salt, toss and set aside in refrigerator. 
  2. Preheat Oven to 375 degrees and begin prepping Rolls for toasting. 
  3. Melt two tablespoons of Butter in the microwave. Place Rolls on a sheet pan and open them slightly, so as to brush interior and exterior with melted Butter. Bake in a 375 degree oven for 6 minutes (or longer according to how toasty you prefer them).
  4. While Rolls toast, you will begin sautéing you Butter, Shallot, and Garlic. 
  5. Once softened, remove from heat and pour into a large mixing bowl. Add in, Mayonnaise, Lemon Juice, Old Bay Seasoning, and mix well. 
  6. Remove Rolls from oven and lightly coat the interior sides of each Roll with just a little of the Mayonnaise mixture (you will toss Lobster in what remains).
  7. Next, remove Lobster from Refrigerator and pour into bowl with remaining Mayonnaise Mixture. Toss Lobster until it is fully coated. Stuff each Lobster Roll, and top with Scallions. Enjoy!
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Super Bowl Macaron Hack

I have a fun little hack for all my macaron lovers out there. Let’s add some jazz and make macarons perfect for the Super Bowl. All I’ve done here is, whip up a batch of Royal Icing and grabbed a few fun sprinkles!

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Super Bowl Macarons

ingredients:

Super Bowl Macarons
  • Chocolate and Variety Macarons 
  • 16 Oz. of Powdered Sugar
  • 3 Egg Whites 
  • 1/2 Cup of Room Temperature Water 
  • Zip Lock or Piping Bags 
  • Sprinkles 

instructions:

Super Bowl Macarons
  1. Remove Macarons from packaging, or if you're wanting to attempt making them yourself, I've linked it here! Place on a cutting board or clean flat surface. 
  2. Begin making Royal Icing by combining Powdered Sugar, Water and Egg Whites. 
  3. Mix Ingredients on high until there are no lumps, and icing is thick. 
  4. Separate the Icing, half into a piping bag, and half into a dipping bowl. 
  5. Next you will cut a tiny hole at the tip of your piping bag and begin decorating the chocolate Macarons to resemble a football. Set all chocolate football Macarons on flat surface to dry. 
  6. Next you will begin decorating your sprinkle options. Pour your selected sprinkles into a separate small mixing bowl. Dip the face of your Macaron into the Icing Bowl and slightly rotate to let excess icing settle (this will help from caking on too many sprinkles, and having a chunky look).
  7. After dipping in icing, you will lightly dip in the sprinkle bowl- making sure all face space is covered. Set aside with chocolate Macarons. 
  8. Refrigerate for one hour, then serve!
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Christmas at The Brockman House

It is officially The Most Wonderful Time of The Year! Oh how I love decorating for Christmas. I will be honest in admitting that I am one of those pre-mature decorators…you know, the one that decorates the week of Thanksgiving, and everyone judges for “skipping” Thanksgiving!! Trust me, I don’t miss out on the turkey, but no shame here in early decorating, because Christmas deserves as much time as it can get. After all, we are celebrating the birth of our Savior! I hope you enjoy a few snaps from around the Brockman house this season. I wish you a Joy filled Christmas!

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Featured Advent Calendar from my Friend The Pen + Piper

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace.
Of the increase of His government and peace
There will be no end,
Upon the throne of David and over His kingdom,
To order it and establish it with judgment and justice
From that time forward, even forever.
The zeal of the Lord of hosts will perform this. Isaiah 9:6-7

Christmas Dinner

I had the best time teaming up with Ashley Mac’s, Dixie Design Collective, and Susan Gordon Pottery to bring you the ULTIMATE Christmas Dinner inspiration. This is our second year to collaborate for a styled Christmas shoot, and in both years I’ve tried to bring their personalities out within the details. Ashley and Susan love the non-traditional Christmas colors as much as green and red. Luckily, Dixie had so many beautiful paper options that brought me to a splendid little mint green theme. I’ve used soft tones throughout the tablescape, but still have some pops of your traditional cheer folded into certain details. The combination of a cocoa bar, red velvet cake, custom plates and elegant menus, are details for pure Christmas perfection. I hope you are so inspired!

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Dinnerware and Serving Pieces- Susan Gordon Pottery

Food- Ashley Mac’s

Paper- Dixie Design Collective

Florals and Styling- Huckleberry Collective

Summer Soirée

Last month, I saw Veuve Clicquot's Rosé anniversary party on instagram (in Paris, need I say more), and wanted to dive into the photos! I'm positive I watched Julia Engel's instastory 100 times... So from that inspiration was born the perfect backyard summer soirée. With the help of some fabulous vendors, we brought the party to my back yard, and it was one of those parties that you never want to end. I literally crawled in bed that night sad that it was over! From the frosé pops to the charcuterie board of my dreams, this styled shoot, turned wine night was perfection. I hope you are so inspired that you host your own before summer ends!

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Jockeys and Juleps

I will be the first to say I love an excuse for a good party, but especially when it involves juleps and and perfect paper from Dixie-Design Collective. When you combine Southern Hospitality with long-established traditions you end up with charm filled soirée! I wanted to share my love for the Derby (fun fact, those ribbons and horses are mine from when I used to ride) with those planning their own gatherings this year! I’ve incorporated culture from derbies past to bring you winning circle inspiration! What a fabulous time I had designing and styling this shoot, not to mention working with some talented vendors! From the Hot-Brown Bites, to the Churchill Downs water color cookies, every detail of this collaboration was perfection. I hope y’all love the details and Southern recipes as much as I do.

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Southern Style Deviled Eggs

  • 6 Eggs

  • 1⁄4 Cup Blue Plate Mayonnaise

  • 3 Tablespoons Yellow Mustard

  • 1 Tablespoon Sweet Pickle Relish

  • Dash of Cayenne pepper

  • Dash of Salt

  • Dash of Pepper

  • 1 Teaspoon Paprika (For Tops)

  1. Boil Eggs then rinse with cool water and peel.

  2. Cut eggs in half (lengthwise). Use a spoon to remove yolk into mixing bowl.

  3. Stir in cayenne pepper, mayonnaise, mustard, salt and pepper. Add additional parts of ingredients as needed.

  4. Fill whites with egg yolk mixture, heaping it lightly. I sometimes spoon the mixture into a piping bag or plastic bag with trimmed edge to fill the whites.

  5. Sprinkle the tops with paprika and refrigerate before serving.

 

Hot Brown Bites

  • 2 Packages of Phyllo Tart Shells

  • 1 Cup Turkey (Finely Chopped)

  • 1 Cup Cherry Tomatoes (Diced) and a few for the tops of each tart

  • 2 Tablespoons of Captain Rodney’s Boucan Glaze

  • ½ Cup of Shredded Parmesan Cheese

  • 2 Tablespoons of Mayonnaise

  • 6 Slices of Bacon (Chopped)

  1. Cook bacon according to package details and chop.

  2. Combine, tomatoes, cheese, mayonnaise, turkey, glaze and bacon in a mixing bowl. Mix well.

  3. Preheat oven to 350 degrees.

  4. Place phyllo shells on a lined cookie sheet. Spoon in mixture and top each tart with two additional tomato pieces.

  5. Bake for 10 minutes or until bubbly. Serve warm!

 

Cheese Straws

  • 1 Cup Butter

  • 2 Cups of Shredded Sharp Cheddar Cheese

  • 2 Cups All-purpose flour

  • 1/2 Teaspoon Table salt

  • 1/4 Teaspoon Cayenne Pepper

  • 1 Teaspoon Worcestershire

  • 2 Cups Rice Krispies

  1. Preheat oven to 350 degrees F.

  2. In a large mixing bowl, combine cheese and butter. Next, whisk together flour, salt and cayenne mixture.

  3. With mixer on low add flour mixture to cheese mixture until combined.

  4. Remove from mixer and add Rice Krispies and Worcestershire. Use a large spoon or clean hands to thoroughly combine ingredients. If you feel like it is too dry ad a tablespoon of water.

  5. Scoop out (using a cookie scoop) a tablespoon of the mixture onto a lined baking sheet.

  6. With your hand roll into straw shapes. Flatten each straw with a flour dipped fork.

  7. Bake 20 minutes or until golden brown.

  8. Let cool thoroughly before serving.

 

Mint Julep

  • 2 oz. of Bourbon (We use Woodford Reserve)

  • 1/2 oz. Simple Syrup

  • 3 Fresh Mint Leaves

  • Crushed Ice

  1. Rub the mint around on the inside of the julep cup or glass. Add simple syrup, bourbon and crushed ice.

  2. Stir well and garnish with extra ice and mint.

 

Contributors

Cake by Ashley Mac's

Cookies by Reabakes

Paper by Dixie-Design Collective

Photos by Lauren Bryant Photograhy

Design, Styling and Florals by Huckleberry Collective

Galentine's Day Party

Y'all know I love a good party, so when my friend Rachel asked if I wanted to collaborate for a Valentine shoot, the answer was YES. Getting to know like-minded creatives and entrepreneurs is so fun, but especially when CHAMPAGNE is involved. I had the BEST time collaborating with Rachel Awtrey and some very talented vendors for a Galentine's Day Shoot. Enjoy some snaps from the garden florals, dreamy paper suite, and scrumptious bites.

PAPER

If you haven't heard of Dixie Design Collective, you are missing out! I stumbled upon them at the Junior League's Market Noel about 4 years ago. It was love at first sight. They have unique and beautifully curated stationery. From invitations to gift tags, their pieces are designed by skilled artists. We were so lucky to have them design our invitation, menu, place cards, and favor tags. It was the perfect touch to our galentine's party.

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Perfect Paper Suite by  Dixie Design Collective

Perfect Paper Suite by Dixie Design Collective

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FOOD

I've made grabbing lunch at Ashley Mac's part of my weekly routine! This little cafe offers southern home-style recipes with a feminine flair. If you're wanting a good chicken salad sandwich for lunch, or catering for 500, they are your new go-to. Ashley Mac's provided all of the "eats" for our Galentine Party, and y'all they did not disappoint. From mushroom puffs (my personal favorite) to strawberry cake, each bite, savory or sweet, was perfection!

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Huckleberry Collective
Huckleberry Collective
Delectable Eats by Ashley Mac's

Delectable Eats by Ashley Mac's

FLORALS

I enjoyed every second of this collaboration, specifically working on the florals! When creating this arrangement, I wanted garden style with pops of color tying back to the lushness of our Valentine theme. I hope you enjoy these snaps of my floral work! 

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Floral Design by  Huckleberry Collective

Floral Design by Huckleberry Collective

 

If you enjoyed my snaps from our Galentine party, head over to Rachel Awtrey's post to see more! She is featuring our Raspberry Champagne Float, Oli.O Favors, and Decor from The Paper House.

Tater Tot Nachos... Totchos

Super Bowl Sunday is right around the corner, and I have the perfect appetizer for you. I can honestly say I've never met a tater tot I didn't like, and these are next level! If you have a crowd coming over you cannot go wrong serving this. 

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INGREDIENTS

  • 2 Bags of Tater Tots
  • ½ Lb. of Ground Beef
  • ½ Package of Taco Seasoning
  • 1 Cup of Sharp Shredded Cheese
  • 1 Large Tomato Diced
  • ½ Avocado Sliced
  • ½ Cup of Pickled Jalapenos
  • 1 Lime Sliced
  • Sour Cream (to taste)
  • Cilantro Chopped

DIRECTIONS

  1. On a large greased cookie sheet spread out tater tots evenly. Bake tots according to package directions (I add a few minutes to mine because I like them to be a little crispy, so they tolerate toppings better.)
  2. While tater tots bake, begin cooking your ground beef in the skillet. Half way through add your taco seasoning. Once meat is fully cooked and browned next, drain your meat.
  3. Let meat sit in a glass bowl while you slice avocado and tomato (feel free to re-heat the meat before topping if you think it has cooled).
  4. Remove tater tots from the oven and top with the following ingredients (in this order): shredded cheese, ground beef, tomato, jalapeno, sour cream. Then spread your avocado slices across the top and garnish with cilantro throughout the pan.
  5. Place limes on the corners of the pan (lime juice to taste) and then serve!