Frozen sorbet bombes
Sorbet is often overshadowed by its frozen colleagues ice cream and yogurt, but it is no less delicious. It can also be served in beautiful ways like these frozen sorbet bombes by Martha Stewart. I love the shapes and the fun colors. You could get really creative using molds from around the house like the vase they used to create this beautiful sorbet tower. It’s the bombe!
Everywhere I look I am seeing rainbows. Rainbow cakes, that is. Here are a few that caught my eye, plus more that still have that colorful layered look but in softer, subtler colors.
rainbow cake by Bumpsmitten
rainbow doodle cake by Sweetapolita
rainbow doodle cake by Sweetapolita
pink pastel layer cake from Martha Stewart
Call Me Cupcake pink rainbow cake
pastel layer cake from Martha Stewart
inside out neapolitan cake by Sweetapolita
When I opened the door to take the dog for a walk today, a wall of blazing heat hit me and I realized… summertime is upon us!
Keep your guests cool this summer with refreshing drinks like lemonade and iced tea. I love this display from Shannon and Darren’s wedding — particularly because they offered mint green tea instead of regular which added a little pizazz.
Here are some fun recipes — some “full test,” others not — to serve this summer:
Stay cool out there!
Celebrate the beginning of summer with a Memorial Day cookout using these helpful entertaining ideas.
Looking for some fresh, tasty sides to include on your menu? Check out these salads from the Food Network that are perfect for outdoor eating.
Food Network has great ideas for sides and salads
Desserts like this cupcake flag and berry trifle are colorful and easy to make.
Cupcake flag with berries and coconut from Good Housekeeping
The Food Network's Patriotic Berry Trifle
Simple paper lanterns can be transformed into festive decorations by gluing on red and blue ribbon and ric rac.
Better Homes and Gardens embellished lanterns
Fill rustic buckets or watering cans with sand and stick in some red, white, and blue pinwheels for table or porch decorations.
Better Home and Gardens Festive Pinwheels
Enhance your place setting with these patriotic napkin rings made from grosgrain ribbon, buttons, and elastic.
Martha Stewart patriotic napkin rings
Deviled eggs, a comfort food staple, are making a grand resurgence this year. Many restaurants are serving both classic deviled eggs and tasty variations. The eggs are also very popular as passed hors d’oeuvres at events. A bride I am working with this month has included them in her menu; when we tasted them with the caterer, they were divine!
A beautiful food blog, Tastespotting, has a great photo montage of deviled eggs, many photos linked to their respective recipes.
If you are inspired to make a platter of deviled eggs, here is a recipe from Food & Wine with an elegant twist.
Deviled eggs via Food & Wine magazine
On our last visit to New York City, my husband and I stopped at the Momofuku Ssam Bar for lunch and went next door to its sister, Milk Bar, where we tasted Cereal Milk Ice Cream. We fell in love. So much so that my husband recently bought David Chang’s Momofuku cookbook so we could try to replicate our lunch.
My husband followed the Cereal Milk Ice Cream recipe to a tee and it tasted just like… cereal milk. Sweet decadence! If you have the time and inclination, you have to try it.
I think others are getting inspired to use cereal as sweet treats. Check out Jacques Torres’s chocolate-covered cheerios. He also makes chocolate covered-corn flakes.
Now that is my kind of cereal!
photo and recipe of cereal milk ice cream via Cafe Fernando
Jacques Torres' Chocolate-Covered Cheerios
Recently, my father-in-law had a stroke and was in the hospital for almost a month before ultimately passing away. It was a difficult time and one of the things that sustained us most was the hospitality extended to us by friends through meals. Almost every night during those long weeks someone brought us dinner. The food was such a blessing after long days that were physically and emotionally draining.
All this made me think of how I need to extend support to others through difficult times and I started brainstorming about what type of meal I might bring to a friend. I am still thinking on this, but did come up with one treat that from my experience is perfect — muffins. They are a great breakfast food but can also serve as quick snacks throughout the day. My new favorite muffin is a banana coconut muffin that I found online at Epicurious. I thought I’d share it with you.
banana coconut muffins via Epicurious
Ingredients
Preparation
Put oven rack in middle position and preheat oven to 375°F. Line muffin cups with liners.
Whisk together flour, baking powder, and salt in a bowl. Whisk together bananas, butter, sugar, egg, vanilla, and 1/2 cup coconut in a large bowl until combined well, then fold in flour mixture until flour is just moistened.
Divide batter among lined muffin cups and sprinkle with remaining 1/4 cup coconut. Bake until muffins are puffed and golden, about 25 minutes. Transfer muffins to a rack and cool slightly.
Of all the sports out there, football is by far my favorite. I’ve been a fan since I was a little girl, watching games with my father and my brother. So I am always excited for the Super Bowl — even if the Patriots did not make it in!
Here are some tips, recipes, and decor ideas for celebrating the Big Game.
Rice Krispie Football Treats
Buffalo Chicken Tenders via Martha Stewart; tenders are often much easier to eat than wings
referee cupcakes via Hostess with the Mostess; simple and fun!
Hostess with the Mostess Decor Ideas; felt cloth and iron on numbers make a great tablecloth
Super Bowl Centerpiece on Hostess With the Mostess via InStyle Parties; I love the use of wheat grass as a football field!
Super Bowl Football Cake via Celebrations.com; more wheatgrass.
Apparently today is National Blueberry Pancake Day. Who knew?! Pancakes are one of those familiar comfort foods. Brian and I make them sometimes for dinner when we are too tired to cook a “real meal.” In honor of National Blueberry Pancake Day (who comes up with these things?), here’s a little pancake inspiration.
via Betty Crocker
My favorite pancake recipe, believe it or not, comes straight off the Bisquick box. I am not usually a “box” kind of person but these pancakes are really tasty and super easy to make. Check out the recipe below. I usually sprinkle in a few blueberries when making them.
Good pancakes need really good syrup. I am dying to try Mikuni Wild Harvest‘s new maple syrups. I am not sure I could pick just one; the the bourbon maple syrup (Noble Tonic Number One) and the tahitian vanilla bean & egyptian chamomile blossom maple syrup (Noble Tonic Number Two) both sound so good.
fruit salad via Food Network
To round out your pancakes and syrup, try a fruit salad. I love adding a little mint when I make mine — similar to the recipe below.
Wishing all of you a very happy Blueberry Pancake Day!
Melt in Your Mouth Pancakes (via Betty Crocker)
| 2 | cups Original Bisquick® mix |
| 1 | cup milk |
| 1 | tablespoon sugar |
| 2 | tablespoons lemon juice |
| 2 | teaspoons baking powder |
| 2 | eggs |
Minted Fruit Salad (via Food Network)
Place cut fruit in a large bowl. Mix lime juice and liqueur together and pour over fruit. Sprinkle with mint and toss well. Serve immediately or refrigerate up to 1 day.
Have you ever had a sorbet course when dining out at an upscale restaurant? A palate-cleansing treat in the middle of a meal, the sorbet course became very popular in the 19th and early 20th centuries but has all but faded away from the dining scene. Sad, I say.
The sorbet course is called an Intermezzo, which means “in between the work.” It is most often served right before the entree. Clients of mine recently incorporated a sorbet course into their wedding menu. It was so civilized and unexpected and people loved it.
I am a strong advocate of bringing back the sorbet course–whether it is at a wedding or at a dinner party at home. Not only will guests not expect it, but it will be a refreshing pause in the larger meal. It really does prepare the palate for what is to come next in the meal.
My fingers are crossed that sorbet will have a resurgence in 2011! In the meantime, here are a few recipes to tempt your palate…
Peach Rose-Champagne Sorbet from Martha Stewart; photo via Martha Stewart
Tangerine and Prosecco Sorbet from Epicurious; photo by Nigel Cox via Epicurious
Lemon Rosemary Sorbet; photo via Food & Wine
Still popular in Europe, especially in Great Britain, the sorbet course is often as part of elegant wedding menus.
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.