Rex & Regina’s Blog

Feliz Cinco de Mayo, everyone! Check out my guest post on the DC Ladies Blog today to read about fun ways to spice up your Mexican Fiesta tonight!

bright color florals are a must on Cinco de Mayo; photo via Martha Stewart

Cinco de Mayo is such a quirky little holiday. I bet if you polled ten people on the street, maybe one of them could tell you what it celebrates. I would not be that one. But even if I don’t really understand the origin of the holiday, it doesn’t mean I can’t join in the celebration, right? Here are some ideas I am considering for celebrating Cinco de Mayo this year:

I adore these recycled Sol tumblers from Bambeco. They are eco-friendly, whimsical, and are likely to be a good conversation piece.

recycled Sol tumblers from Bambeco

Garlands and banners are an easy way to add color and punch to a party. Hang one of these above your buffet table and you are ready to go!

Circle Cinco de Mayo Banner from Makentake on Etsy

Mexican Fiesta Fabric Bunting Banner from SillyGoat on Etsy

Margaritas are a key ingredient for a Cinco de Mayo fiesta. Serve them with a twist using this fun idea for margarita ice pops — a refreshing treat for guests on a warm May evening. This recipe provides a quick, easy way to achieve the margarita flavor, though I might also suggest making a batch of margaritas and freezing them in popsicle molds for a more intense flavor.

Margarita Ice Pops; recipe from Bon Appetit; photo by Brian Leatart

Be sure to check out my previous posts on Cinco de Mayo, including one focused on margaritas and one that lists cinco ways to celebrate the day!

Feliz Cinco de Mayo, everyone!

This is the last in a series of three posts on creating tablescapes for Easter entertaining. Part One illustrated a casual table — something you could pull together with little time on a small budget — and Part Two was a more modern take on an Easter table.

Today’s inspiration is for a formal Easter tablescape, anchored by rich gold and pink accents. A rose-colored silk dupioni horizontal runner adds color to the table and unites the place settings opposite one another. Gold napkins are placed under the plate to allow the charger, china, and menu card to be more of a focal point. Gold flatware helps keep the look consistent and individual salt and pepper shakers add even more formality.

An elegant gold and pink Easter tablescape

The floral centerpiece features a moss “nest,” held together with a new floral resource  — a weblike material available at florist shops — that shapes and accentuates the “nest.” Tall branches and flowers give the arrangement height making it perfect to use a centerpiece initially, but it should then be moved to a sideboard during dinner to allow guests to more easily see and talk with one another.

menu card adorned with a vintage brooch

To add a little more “bling” to the already opulent setting, we attached a vintage brooch to the menu card and tied it off with double-sided satin ribbon. The menu card also serves as a placecard.

Etched glassware (photo courtesy of Morgan Wilson)

Beautiful etched glassware completes the setting. The delicate pattern in the three glasses matches well with the delicate china and other formal elements.

I hope these tablescapes have inspired you over the last three days as you prepare for your Easter entertaining. Wishing you and yours a very happy holiday!

Floral arrangement by Karin’s Florist
Rentals courtesy of DC Rental

Easter is quickly approaching and if you are hosting friends and family in your home you are likely in the throes of figuring out your menu and how you are going to present and serve it. To help you in your planning, this week I am sharing three tablescapes which I hope will provide some inspiration for your Easter table.

Today’s tablescape is a modern approach to an Easter or Spring table. The square plates, sleek flatware, and stemless glasses each project a modern style.

A modern take on an Easter tablescape

The charger, or base plate, is actually a platter which is re-purposed here into a charger. Always consider pieces in your pantry in a new way — can a bowl be turned upside down to serve as a stand? An egg cup into a vase or candle holder?

The silver-banded charger is complemented by the sleek metal flatware and silver dupioni napkin — folded into a square to mirror the plate.

A pink glass salad plate adds a pop of spring-like color that is echoed by the pink tulips.

floral wire adds definition and texture to a glass vase of tulips

little treats rest on top of a wave-like demitasse cup and saucer

Finally, demitasse cups and saucers are joined by sweet treats — awaiting guests as they take their seats. The rectangular wave-like cup and saucer treatment completes the modern look.

Many thanks to the good folks at DC Rental who provided the plates, flatware, and glasware in this tablescape, as well as their creative energies!

Stay tuned for one more Easter tablescape inspiration this week!

Easter totally snuck up me this year! I have a few ideas for my Easter brunch menu, but I really need to get planning all the other details. I did find these adorable chocolates from Knipschildt, though, which I think would be lovely in small dishes at each guests’ place setting or served just as is — in their very appropriate container — passed around with coffee after brunch.

Now, back to planning the rest of the meal!

chocolate quail eggs from Knipschildt

I am not sure I can wait until St Patrick’s Day to try this spiked shake. It looks so refreshing and decadent!

Shamrock Shake via Food2

Ingredients
1 cup whole milk
1 pint mint chocolate chip ice cream
1 teaspoon pure mint extract
3 tablespoons dark rum

Directions
1) Put milk, ice cream, mint extract and rum into a blender. Mix until smooth.
2) Pour into chilled glasses and garnish with a sprig of mint.
3) Optional: Drop the rum and you’ve almost got a Shamrock Shake

recipe from Food2

My husband and I are not big fans of Valentine’s Day. It’s a little too commercial for our taste. So from the start, we vowed not to make a fuss of the holiday. Instead, we created our own tradition: staying home and cooking lobsters — one of our favorite meals.

This year, our lobster feast was fairly low key. We had spiced shrimp with cocktail sauce to start, a mixed greens salad, lobsters, all followed by strawberry shortcake for dessert.

I often blog about the presentation of a meal — the place setting, the tablescape — the little details that make the event special. While those things are important, the practical work of preparing and cleaning up after the meal should also not be overlooked. Here are a few practical matters we ran across when preparing our Valentine’s Day lobster feast:

serveware and lobster tools

Our lobster platters aren’t used everyday so we keep them stored in a sideboard rather than in the kitchen.  Items you don’t use regularly need not be crammed into your kitchen cabinets. Make sure they are clean before you store them and set them in a sideboard or your storage room. If the item is decorative, you might wish to display it in a hutch or elsewhere in the dining room.

The lobster tools were on our registry.  Knowing we loved lobster, we knew they would be useful to have on hand.  We only registered for a set of 4 tools, realizing we probably wouldn’t be having large lobster dinners at our home. And in the case of lobster and crabs, not everyone always needs their own set of tools. When registering for or buying speciality kitchen items, linens, or serveware, consider how you will use them and only buy what you need.

lobster rolls

We decided to cook four lobsters and eat two for Valentine’s Day and prepare the meat from the other two for lobster rolls — another all-time favorite of ours. I always buy Pepperidge Farm top split buns for the rolls — the sides of the buns are perfect for buttering and toasting. Fill them with some lobster meat mixed with chopped celery, a little mayonnaise, salt & pepper and voila! Decadence!

lobster shells

After cleaning all of the lobsters we were left with a mountain of shells. My husband suggested we make lobster stock. Brilliant! We added the shells to water, chopped onion, celery, and carrots, and a little white wine and let it simmer for a couple of hours. Now, we’ll have homemade stock on hand when we need it.

freezer label for lobster stock

We often end up with a ton of things in our freezer and sometimes it’s hard to tell how long something has been in there. (Scary!) So I’ve started using freezer labels to mark the date on each item. Martha Stewart’s template for freezer labels came in very handy. I printed the template onto full-size label sheets and cut them with paper cutter. I keep a stash in my drawer near my freezer for when I need them. No more guessing how long something has been in the freezer!

Simple things like properly storing serving pieces, making full use of every food item in your kitchen, and keeping food organized and well-stored can make the behind-the-scenes preparations of any party much more enjoyable.

While my NFL team did not make it to the SuperBowl, I did find myself cheering rather loudly last night. It was hard not to cheer for the Saints. After all, it was their first time ever making it to the Big Game. And with all that the city of New Orleans has been through, how can you not cheer (even a little bit) for them?

New Orleans will go from celebrating the Saints sweet victory right into Mardi Gras, which starts on Fat Tuesday, February 16. While I am not big into Mardi Gras, it does remind me of some of the amazing culinary creations New Orleans has to over. My favorite is beignets.

Beignets are a wonderful morning, afternoon, evening… well, anytime snack. Serve them in honor of Mardi Gras or even as a sweet treat for a sweet someone on Valentine’s Day. Here’s a recipe to try:

Buttermilk Beignets from Epicurious

Ingredients

3/4 cup whole milk
1 1/2 cups buttermilk
4 teaspoons active dry yeast
2 1/2 tablespoons sugar
3 1/2 cups bread flour plus extra for flouring work surface
1/2 teaspoon baking soda
1/4 teaspoon salt
Peanut oil for frying
Confectioners’ sugar for serving, as much as you think you’ll need—then double that!

Preparation

Heat the milk in a small saucepan over medium-high heat until small bubbles form at the surface. Remove from the heat, add the buttermilk, and then pour into a stand mixer bowl. Whisk in the yeast and the sugar and set aside for 5 minutes. Add the flour, baking soda, and salt, and mix on low speed, using a dough hook, until the dry ingredients are moistened, 3 to 4 minutes. Increase the mixer speed to medium and continue mixing until the dough forms a loose ball and is still quite wet and tacky, 1 to 2 minutes longer. Cover the bowl with plastic wrap and set the dough aside in a draft-free spot for 1 hour.

Pour enough peanut oil into a large pot to fill it to a depth of 3 inches and bring to a temperature of 375°F over medium heat (this will take about 20 minutes). Line a plate with paper towels and set aside.

Lightly flour your work surface and turn the dough out on it. Sprinkle the top of the dough with flour, gently press to flatten, fold it in half, and gently tuck the ends under to create a rough-shaped round. Dust again and roll the dough out into a ½-inch- to ¹/³ -inch-thick circle. Let the dough rest for 1 minute before using a chef’s knife, a bench knife, or a pizza wheel to cut the dough into 1 1/2-inch squares (you should get about 48).

Gently stretch a beignet lengthwise and carefully drop it into the oil. Add a few beignets (don’t overcrowd them, otherwise the oil will cool down and the beignets will soak up oil and be greasy) and fry until puffed and golden brown, turning them often with a slotted spoon, for 2 to 3 minutes. Transfer to the prepared plate to drain while you cook the rest. Serve while still warm, buried under a mound of confectioners’ sugar, with hot coffee on the side.

Make ahead:
The beignet dough can be made up to 8 hours in advance of frying. Line a baking sheet with parchment paper and spray it with nonstick cooking spray. After cutting the dough, place the beignets on the paper and place another greased sheet of parchment paper, sprayed-side down, on top. Wrap the entire baking sheet with plastic wrap and refrigerate. The beignets can be fried straight from the refrigerator.

Valentine’s Day is just around the corner. Going to a Valentine’s Day party? Hosting one? Need a sweet gift for a special someone? Try some of these on for size…

Chocolate and salt are such a beautifully delicious combination. Add some caramel and walnuts and you have one amazing “turtle” chocolate.

Caramel clusters from John Kelly Chocolates

Remember pop rocks? The fizzy candy you used to eat as a kid? Introducing a very grown up version from Francois Payard: pop rock truffles.

Pop rock truffles from Francois Payard

A-D-O-R-A-B-L-E. That’s all I can say about these cinnamon marshmallows from Whimsy & Spice.

heart-shaped cinnamon marshmallows

My personal favorite? Chocolate-covered strawberries – a classic that never goes out of style! Add a glass of champagne and …. YUM!

Chocolate-covered strawberries from Dean & Deluca

Man, I cannot wait for Christmas! Just two days away now. It’s also my husband’s birthday so we have a lot to celebrate! When the 25th passes, however, we will be on to the next celebration: welcoming in the new year.

On the Rex & Regina blog the last couple of days we’ve been outlining the elements of one of the best ways to ring in the new year: hosting a cocktail and dessert party at your home. Part One focused on decadent desserts; Part Two on cocktails appropriate for the occasion.

Today, we’ll turn our attention to details for the party: decor, favors, and other flourishes to create an exceptional party for your guests.

Favors

Surprise your guests with a parting gift as they leave at the end of the evening. A 2010 calendar would be particularly fitting and I love this option from Paper Source:

Paper Source 2010 Mini Calendar

Single-serve bubbly is another clever favor. Coppola Winery produces a Blanc de Blanc in an adorable can — yes, I said can — perfect for sipping. Pommery’s quarter bottles, POP, are another great option and each one comes with its own straw.

Package the bubbly in a fun bag or other container. Just make sure your guests save the favor for later and don’t sip and drive…

Sofia Mini Blanc de Blancs

Pommery POP champagne

Decor

For New Year’s Eve I like to stick to one of two color palettes: greys and silvers or gold — each with touches of white or cream.

I love these glassware options which I think would be perfect for a New Year’s soiree:

starburst glasses from Haus Interior

Celebration flutes from Neiman Marcus

Kim Seybert’s tabletop collections are some of my all-time favorites. I adore the gold trimmed napkins, though any of the gold linens below would be so festive:

A sampling from Kim Seybert's holiday collection

Leontine Linens are stunning. Their Charles style would be beautiful monogrammed in a cocktail napkin size.

Custom hemmed napkins in coffee linen with two-tone embroidered Charles monogram from Leontine Linens.

Other Creative Touches

Play the Best of 2009 Game. Invite guests to vote for their top movie, book, song, TV show, or other pop culture category for 2009. Each guest should write one nomination in each category on a card and post it to a bulletin board. After all are posted each guest should receive small stickers (one for each category) to vote for their favorite, by applying the sticker to the card of their choice. Voting can take place throughout the evening with the top vote getters announced before midnight. The “owner” of the winning items can receive a prize.

You must, you absolutely must make sure that Auld Lang Syne plays at the stroke of midnight. You might even want to print out the lyrics in festive font on some heavy paper so all your guests can sing along.

Noisemakers are also a must. Check out eBay for vintage noisemakers which will not only be more interesting than current day models but will also make great conversation pieces. And there’s really nothing wrong with those standard silver foil horns, either. Like this one from Amazon:

silver foil horns

Wishing you a very special New Year’s! Cheers!

New Year’s Eve is just around the corner and what better way to celebrate with friends than by hosting a fabulous cocktail party featuring desserts and cocktails?!  Yesterday, we covered decadent desserts, the cornerstone of  party’s menu. Today, we’re suggesting some spirited beverages to serve to guests.

Nothing says New Year’s Eve like champagne, so regardless, stock up on a sufficient supply of bubbly for the party. Rosé champagne (Veuve Clicquot Brut Rosé is a personal favorite) is particularly festive. I am also a huge fan of prosecco, a nice alternative to champagne.

Veuve Clicquot Brut Rosé

It’s no secret that Rex & Regina is a huge fan of punches. New Year’s is the perfect time to break out the punch set for not one but two punch-bowl-worthy beverages: sparkling pomegranate punch and eggnog.

Sparkling Pomegranate Punch
recipe from Food & Wine

INGREDIENTS
3 tablespoons sugar
1 cup pomegranate juice
Two 750-milliliter bottles sparkling wine, chilled
3/4 cup late-harvest white wine, such as late-harvest Riesling, chilled
2 oranges, thinly sliced crosswise
1 cup diced fresh pineapple (1/2 inch)
1/4 cup pomegranate seeds
Ice cubes, for serving

DIRECTIONS
In a punch bowl, dissolve the sugar in the pomegranate juice, stirring vigorously. Add the sparkling wine and late-harvest white wine, then add the orange slices, diced pineapple and pomegranate seeds. Serve the sparkling pomegranate punch over ice cubes.

Yield: 10-12 servings

sparkling pomegranate punch

Eggnog
Recipe from Food Network’s Alton Brown

INGREDIENTS
4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
3 ounces bourbon
1 teaspoon freshly grated nutmeg
4 egg whites*

DIRECTIONS
In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Add the milk, cream, bourbon and nutmeg and stir to combine. Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the mixture. Chill and serve.

Cook’s Note: For cooked eggnog, follow procedure below.

In the bowl of a stand mixer, beat the egg yolks until they lighten in color. Gradually add the 1/3 cup sugar and continue to beat until it is completely dissolved. Set aside. In a medium saucepan, over high heat, combine the milk, heavy cream and nutmeg and bring just to a boil, stirring occasionally. Remove from the heat and gradually temper the hot mixture into the egg and sugar mixture. Then return everything to the pot and cook until the mixture reaches 160 degrees F. Remove from the heat, stir in the bourbon, pour into a medium mixing bowl, and set in the refrigerator to chill. In a medium mixing bowl, beat the egg whites to soft peaks. With the mixer running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Whisk the egg whites into the chilled mixture.

If punches aren’t your thing, mix up a pitcher of a classic cocktail instead. Or better yet, gather the ingredients for a few different cocktails and post a menu of the choices for guests to peruse.

post a "drink menu" to share what specialty cocktails are on the menu

French 75 is my cocktail of choice these days. Sidecars and Manhattans are other classics both of which have surged in popularity in recent years.

French 75
recipe from Food & Wine

INGREDIENTS
Ice
2 ounces Cognac
1/2 ounce fresh lemon juice
1 1/2 teaspoons Simple Syrup
2 ounces chilled Champagne
1 lemon twist

DIRECTIONS
Fill a cocktail shaker with ice. Add the Cognac, lemon juice and Simple Syrup and shake well. Strain into a chilled martini glass, top with the Champagne and garnish with the lemon twist.

Yield: 1 serving

Mexican Sidecar
This twist on the original comes via Jeffrey Morgenthaler

1.5 oz El Presidente brandy
1.5 oz Citronge orange liqueur
1.5 oz lemon juice
.5 oz simple syrup

Shake well with ice and strain into a chilled cocktail glass with sugared rim. Garnish with a lemon twist.

Perfect Bourbon Manhattan
Recipe from Epicurious

• 4 ounces (1/2 cup) bourbon
• 1 ounce (2 tablespoons) sweet vermouth
• 1 ounce (2 tablespoons) dry vermouth
• 2 dashes Angostura bitters

Fill a cocktail shaker halfway with cracked ice, then add all ingredients and shake or stir well. Strain into 2 chilled Martini glasses.

Stay tuned for more tips and ideas on hosting the perfect New Year’s Eve dessert and cocktail party, including decor inspiration.