Mixers are key to making any good cocktail, which is why when I came across Fever Tree beverages I was pretty sure I hit the goldmine. This London-based company specializes in mixers like club soda and tonic water as well as sips such as ginger beer and ginger ale. I have not tried them yet, but as I understand it, their Fever Tree Lemon Tonic Water makes a mean gin and tonic.
The beverages are now available on Amazon.
Fever Tree Beverages
One of my favorite culinary treats in summer is watermelon. Refreshing and bright, watermelon is often a great picnic or BBQ food or a sweet dessert at the end of a simple meal. But watermelon also shines as a star in summer salads. The three below look delicious!
Watermelon Salad with Feta and Mint from Food & Wine
Watermelon, Feta, and Arugula Salad with Balsamic Glaze from Bon Appetit
Watermelon Salad with Mint and Crispy Prosciutto via Real Simple
My husband loves Oreo cookies. Not the middle, mind you, just the the cookies outside. Either way, they are still one of his favorites. I think I’ll need to make this Oreo tower for him for a future celebration (birthday, promotion…). Isn’t it amazing?! It would also be fun at an older children’s party (I’d be afraid younger kids would topple it in T minus 2 seconds!). If anyone tries this, let me know how many Oreos you end up using. (I am imagining a shopping cart overflowing with packages of them!)
Oreo cookie cake via A Wedding Cake Blog
This Watermelon Bombe from Martha Stewart is not only adorable, but it looks so refreshing as well — perfect for combatting the summer heat. It also looks a lot like an amazing dessert by The Inn at Little Washington’s Patrick O’Connell. My husband made it for me for my birthday one time. Dee-lish!
Watermelon Bombe via Martha Stewart
Watermelon Fantasy; recipe by Patrick O'Connell
I know it is not officially summer yet, but on some days around here, it feels that way. At warm weather weddings or parties, it is nice to offer guests a way to cool down — a cool drink, cold rolled towels, water misters… and why not snow cones? I know two brides who offered the chilly treats to their guests at their summertime weddings.
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?!
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.
ice cream tower via Donna Hay
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
The Rex & Regina Blog shares both trendy and traditional ways to extend gracious hospitality through weddings, other social occasions, and at-home entertaining. Learn more about Rex & Regina.