We’re enjoying “jeans days” all month long at work. It’s our busiest time of the year, and everyone is hunkered down working on holiday season. With the early onset of single-digit temps, it would be so easy to slip into completely casual mode. But I like to keep my jeans at work from being too dressed down, so I’m leaning on classic heels and blazers to elevate them a notch. There’s nothing better than balancing weekend favorites like a super soft white tee and worn-in blue jeans with a crisp blazer in my opinion. This navy one’s been a year-round staple in my closet. And the burgundy clutch is a new neutral in my winter wardrobe—perfect to throw in your work tote for after-hours drinks!
With entertaining season in full force, this flavorful and festive appetizer will please a crowd for any get-together on your calendar. Creamy goat cheese is marinated with lemon, herbs, and extra virgin olive oil, then topped with salty capers and sweet sun-dried tomatoes. Served simply with crackers, it’s high on presentation factor but as easy as can be to prepare ahead. I keep the ingredients in my kitchen at all times, so I can whip this up in a pinch.
Goat Cheese Marinated with Lemon & Herbs
1 4-ounce log of fresh goat cheese, carefully sliced into 6 equal-sized rounds
3 teaspoons of freshly grated lemon zest
2 tablespoons finely chopped sun-dried tomatoes
1/2 teaspoon capers, drained and minced
1 teaspoon of fresh lemon thyme (or regular)
2 small sprigs of rosemary
Maldon sea salt
Freshly ground pepper
1/2 cup of good quality extra-virgin olive oil
Crackers or toasted baguette slices
On a small, shallow plate or dish, arrange the goat cheese pieces in one layer. Sprinkle the lemon zest over the cheese, then follow with the sun-dried tomatoes, capers and thyme. Sprinkle seat salt and ground pepper over the cheese, and place the rosemary sprigs on the sides. Slowly pour the olive oil over the cheese, just until it covers it—use more if you like, I lean toward less. Transfer the cheese to the refrigerator for 2-4 hours (if you have time), to let the cheese marinate. Even if you don’t have time for this step, it’s still delicious. Bring the dish to room temperature (about 30 minutes), then set out crackers or crostini and small knife to serve.
Beyevi Hotel Yeni Mecidiye Mahallesi Kemalpaşa Caddesi, No:126 Alaçatı, Turkey 35950
I’ll be honest: When I find a place so magical and still unknown to most American travelers, it’s hard to spill the beans. I kind of want to keep the secret all to myself! But I love traveling and sharing too much to keep my favorite city, hotel, and restaurant discoveries under lock and key. So today I’m taking you inside the Beyevi Hotel–a hidden gem tucked within the unspoiled, coastal Turkish town of Alaçatı, which itself is just becoming more internationally known.
First, just a bit about how I found the Beyevi, and for that matter Alaçatı. It all started with photos of the hotel on Jetsetter, then an article in Conde Nast Traveler which completely sold me on the town. I was looking for chic places to stay along the Turkish coast, in the more widely known town of Bodrum further south. Finding a cool place wasn’t a problem, but transportation from Greece was going to take far more time than I wanted to lose in transit. I immediately fell in love with images of the Beyevi’s charming Provencal-courtyard, then started researching the town of Alaçatı. That’s when I decided it had the more casual, off-the-beaten track vibe I was wanting than Bodrum. And when I realized it was only an hour drive from the Izmir airport, that sealed our trip!
Much like Alaçatı (more photos of town to come), the Beyevi evokes a calm, romantic vibe. Set in an old, whitewashed stone house with pale-blue shutters, the bedrooms are grand but comfortable, the decor French in style, and the central garden and pool a quiet oasis. On mornings we nibbled on a daily breakfast spread layered across our table–fresh cheeses, figs and grapes, cucumbers and olives, honey and cream, and freshly baked breads. In the evenings the grapevine-covered courtyard restaurant served up freshly baked pizzas. And one evening, the Beyevi’s lovely owner, Celal Bayraktaroğlu, sat with us for an hour to talk about Alaçatı, share (the short version of) his journey from international marketing to opening a boutique hotel, and make reservations for us at his favorite restaurants in town, all over a glass of wine. It was hard not to spend all our time within the Beyevi’s serene walls, but the town was equally as charming and so we came and went, but enjoyed every moment of our stay. It’s one of the very most “home away from home” like places we’ve every stayed, the kind you linger at for as long as possible, look back through the window at as you drive away, and hope you’ll get the chance to visit again someday…
You are currently browsing the Perpetually Chic blog archives for December, 2013.
