Crate & Barrel is now selling an at-home version of a snow cone machine which would be perfect for parties this summer. Adults and kids alike will enjoy the colorful, cool treat.

Waring Snow Cone Machine from Crate & Barrel

Cathal Armstrong's menu via Epicurious

One of my favorite restaurants in the DC area is Restaurant Eve. I particularly love going for lunch and every time I do I leave so satisfied. The food is always delicious and the atmosphere is cozy and relaxing.

Behind all great restaurants are great chefs and Cathal Armstrong of Restaurant Eve is no exception. That’s why when I found this Irish feast on Epicurious designed by him specifically for St Patrick’s Day I couldn’t resist sharing it. Doesn’t it look delicious?!

• Smoked Haddock Soup
• Braised Lamb Shoulder Chops with Root Vegetables
• Roasted Cauliflower with Cheddar Cheese Sauce
• Brown Butter Soda Bread
• Bakewell Tart
• Irish Coffee

How does one say “Bon Appetit” in Irish?!

fun mix-in ideas from Better Homes and Gardens

I made a classic champagne punch for a dinner party the other night and it was a big hit. Champagne (or prosecco for that matter) makes for such a festive start to a party. You can make a punch, or a classic champagne cocktail like a French 75, or offer mix-ins for guests to create their own bubbly beverage. This list of mix-ins from Better Homes and Gardens has some delicious options.

Cheers!

Cranberry-Cherry: Combine 3 cups cranberry juice, 1/4 cup Triple Sec, and 2 tablespoons maraschino cherry juice. For each serving, pour about 1/4 cup cranberry juice mixture into each champagne glass. Add about 1/4 cup Champagne, filling glass nearly to the top. Gently stir with an up- and-down motion to mix the drink without destroying the carbonation of the Champagne.

Gordal/QueenLavender Syrup: Heat equal parts sugar and water slowly in a saucepan to dissolve sugar. After the sugar dissolves and while the mixture is still hot, add a pinch of lavender; cover and steep up to 2 hours. Strain the syrup through a sieve. Refrigerate in a sealed container. Add a one-count pour into a flute of Champagne and add a lavender flower head as a stir stick.

Citrus Punch: Stir together one bottle of Champagne, 3/4 cup pineapple juice, one bottle of dry white wine, and 1/4 cup lemon juice. Place a sugar cube in each champagne flute and top with the Champagne mixture.

Cranberry Juice: Place one sugar cube in the bottom of a champagne flute, pour 2 tablespoons of cranberry juice over the top, and fill each glass with Champagne. Finish with a wooden skewer of fresh cranberries as a stir stick.

Pomegranate Juice: Splash 1 ounce of chilled pomegranate juice into 3 ounces of chilled Champagne. Float pomegranate seeds in champagne flutes, if desired.

Peach Puree: In a blender, combine one package of thawed frozen peaches with 1/4 cup sugar; blend until smooth. Stir in 2-1/2 cups orange juice and 2 tablespoons lemon or lime juice. Stir with a bottle of Champagne.

Ginger-Infused Syrup: In a small saucepan, combine 1/4 cup sugar, 1/4 cup light-color corn syrup, 1/4 cup water, and 3 tablespoons finely snipped crystallized ginger. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Stir in 1/2 cup vodka; cool to room temperature. Cover and chill for 4 hours or overnight. Strain to remove the candied ginger; discard ginger. Add a one-count pour into a flute of Champagne.

Brandy-Soaked Pomegranate Seeds: Soak pomegranate seeds in brandy for 4 hours. Float in a flute of Champagne.

Beckett Bar Cart from Williams Sonoma

Recently, I worked on an at-home party where we were offering an open bar. It required purchasing some of the key staples of a bar and ensuring it will be well-stocked for any request.

Today I found this great article in Matchbook magazine that has a host of tips and tricks on stocking a bar. It covers everything from bar tools to decor to a comprehensive list of alcohol and mixers. If you are considering building or updating your home bar, it’s well worth the read.

Once you’ve purchased your supplies, check out Elle Decor‘s review of the top 10 best bar carts.

from Food & Wine magazine Feb 2012

I was just talking with some friends the other day who shared that the new dessert buzz is all about layer cakes. Upon opening my February 2012 issue of Food & Wine, I’d have to agree. The magazine has an informative spread on DIY layer cakes, offering recipes for cakes, fillings, and frostings. Use your creativity and create a layer cake that is totally unique by mixing and matching the flavors.

I highly recommend picking up the issue but here are a just few of the recipes you can access online.

Filling: Dark Chocolate Mousse Filling, White Chocolate Mousse Filling

Frosting: Rich Chocolate Buttercream, Hazelnut Buttercream

Cake: Brown Butter Layer Cake, Double Chocolate Layer Cake

Now you don’t have to go to New York to sample Milk Bar’s creations. Williams-Sonoma is now offering Momofuku Milk Bar Cookie Mix in three different flavors — blueberry & cream, corn, and “composte.”

I am craving cookies and milk right about now…

Momofuku Milk Cookie Mix from Williams-Sonoma

I followed Giada De Laurentiis’ recipe for the fruit purées and offered peach, strawberry, and blueberry. A note to those who may wish to try this — blueberry was not very popular! I’d suggest blood orange or lemon as an alternative.

Set out a little sign indicating what the bar is and how to create the drink, and put labels in front of each purée so guests know what they are pouring. Many thanks to Jennifer Olmstead of Deleted Space Creative for the design of the sign and labels.

Cheers!

J-O-Y cookies via $5 Dinners

Sometimes the simplest ideas are the best. Alphabet cookie cutters + sugar cookie dough + tissue paper + cute box = JOYful gift!