June 20th, 2013 |
One of my favorite parts of the 4th of July is the fuss-free entertaining and ease of the day. We walk around town from the pancake breakfast to the parade, and then typically back to my parents for a simple BBQ. I love the idea of infusing a bit of patriotic spirit into the meal somehow, and this berry cobbler recipe from Southern Living is just the ticket!
- 2 pt. fresh blueberries
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1/8 teaspoon almond extract
- 2 (12-oz.) cans refrigerated buttermilk biscuits
- 1 tablespoon coarse sparkling sugar
- Sweetened whipped cream
- 1. Preheat oven to 400°. Combine first 4 ingredients in a medium saucepan. Cook over medium-high heat 5 minutes or until bubbly and sugar dissolves. Remove from heat.
- 2. Separate biscuits, and flatten each into a 3 1/2-inch circle. Cut with a 3-inch star-shaped cutter, and place on a lightly greased baking sheet; sprinkle with sparkling sugar, pressing to adhere. Bake at 400° for 8 minutes or until lightly browned.
- 3. Place 1 biscuit on each serving plate. Spoon blueberry mixture over half of biscuits; top with remaining biscuits. Serve with whipped cream.
May 9th, 2013 |
One of my favorite Spring and Summer “dessert” is a gorgeous champagne float. A delicious, grown-up version of the classic root beer float, you can create these with any flavor sorbet (which is very helpful in color coordinating your dessert to your party theme or color palette!).
I simply place a scoop or two of flavored sorbet (this was raspberry!) in a wine glass and then top with about half a cup of champagne. Just enough to fizz up the sorbet! Serve it with a long spoon and a pretty striped straw. This is a fabulous dessert for Mother’s Day!
Resources: pink tunic (sailtosable.com), lucite tray (whhostess.com), pink striped straws (shopsweetlulu.com)
April 11th, 2013 |
I hope you have enjoyed all of the spring entertaining ideas I have been sharing with you this week. Today I am sharing the recipe for my spring fresh fruit tart. Whether you make one large tart, or individual mini tarts for your guests, this tart is simple to make and the presentation is beautiful every time!
1/2 cup confectioners’ sugar | 1 1/3 cups all-purpose flour | 1 stick unsalted butter, softened
1 tsp vanilla extract | 8 oz cream cheese, softened | 1/3 cup granulated sugar
your choice of strawberries, raspberries, blackberries, kiwi slices, or blueberries
1 can frozen lemonade concentrate, thawed | 1 T cornstarch | 1 T fresh lemon juice | 1/4 cup granulated sugar
Preheat the oven to 350 degrees F.
In a food processor, combine the crust ingredients and process until the mixture forms a ball. For individual tarts, divide the dough into equal parts and with your fingers, press the dough into mini tart pans (works best with a removable bottom). Pat until the crust is even. Bake for 8-10 minutes, until very lightly browned. Remove and set aside to cool.
Beat the cream cheese, sugar, and vanilla extract together until smooth. Spread over the cooled crust, and arrange the sliced fruit atop the tart in your desired pattern.
Combine the thawed lemonade, cornstarch, lemon juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool and wiith a pastry brush, apply the glaze over the entire tart.
Refrigerate the tart until about 15 minutes before serving.
April 10th, 2013 |
This week, I have been sharing the components of my luncheon celebrating the start of Spring and being able to entertain in my favorite room of my house – the sun room! (did you see the peek into this room that I shared last week?) Focused on a crisp color palette of navy blue, emerald green and hot pink, we have discussed tablesetting ideas and ways to infuse the modern monogram into them, shared recipes for a tart limoncello sparkling cocktail, and the recipe for my fresh fruit tarts. Today, I sharing one of my go-to appetizers. Fresh ingredients, quick to assemble and tasty every time, my zucchini bites will become your favorite spring appetizer.
Stack together layers of zucchini, goat cheese and oven-roasted tomatoes for a simple, yet deliciously-fresh appetizer. Top with a sprig of basil and salt and pepper to taste.
Tip: a drizzle of balsamic vinegar for added taste.
April 10th, 2013 |
Every great party has a signature drink. A fan of all things lemon, when it comes to Spring parties, I tend to whip up a pitcher of my favorite sparkling limoncello cocktail. Three simple ingredients – prosecco, limoncello and simple syrup – stirred together and garnished with some fresh fruit. Delicious and gorgeous!
April 4th, 2013 |
For a sweet & salty appetizer this Spring, try pairing three of my favorite foods – peach, parmesan cheese and prosciutto. It’s the perfect little snack to bring to a friend’s house, or put out before a casual dinner.
Simply layer a basil leaf, and a couple shavings of parmesan cheese atop a slice of peach. Wrap a long, narrow piece of prosciutto around it several times to secure the ingredients.
It’s simple and full of flavor!
April 1st, 2013 |
I have a gorgeous dessert table to share with you today. I designed and styled it for my best friend’s two children’s first communion (they are 11 months apart, and in the same grade). A fresh color palette of blue, green and white with accents in navy blue, I combined a geometric greek key pattern with a bold floral pattern to appeal to both the girls and boys! I hope this table will inspire you with ideas on how to incorporate religious details into a dessert table, without that being the “theme”, and serve as inspiration for baptisms, first communions and more.
The table design was inspired by a WH Hostess collection of paper goods and we incorporated the patterns onto everything from the custom fabric table runners, to the cupcake toppers, to the sweets. Each child had their choice of one “special” treat that they selected to be part of the table: Willard chose chocolate chip cookies and Emma Jane chose chocolate-covered strawberries.
The table was covered with a crisp white tablecloth and was topped with two table runners made from our custom blue greek key fabric, edged with a preppy grass green and white grosgrain ribbon.
Standing center stage was a gorgeous arrangement of green and white hydrangeas with the vase wrapped in our bold floral mums pattern paper. I really wanted to incorporate natural green elements into the table to pop that color against the blue. I did that by using the green hydrangeas and also by anchoring the cake pops into wheat grass plants.
The sweets included gorgeous Cake Pops from Sweet Lauren Cakes
incorporating our patterns, an “H” for the kids’ last name, and a cross to symbolize the occasion. Vanilla Cupcakes with personalized cupcake toppers from WH Hostess
, and fondant crosses from Two Sugar Babies
. Mini bags of blue sugar candy with bold green and white stickers featuring an “H” for the kids’ last name.
Instead of having one large cake, I had two smaller cakes made – one for each child! Two Sugar Babies created these custom monogrammed cake toppers using our blue greek key pattern as part of the edible image. Jumbo Marshmallows in blue and green from Candywarehouse.com were a big hit with the kids!
I branded the table with preppy green striped food tent cards, and a coordinating blue greek key sign, thanking everyone for coming to celebrate Willard & Emma’s special day.
March 21st, 2013 |
With Easter just a little over a week away, I have been thinking about our Easter brunch tablesetting. My sister is due with her first child THIS WEEK, so we are anticipating that we’ll be doing brunch at home this year (vs years past when we would go out for brunch). When it comes to Easter, I have a love of carrots. And bunnies. But definitely carrots. I think it’s really the pop of orange that I love! Do you remember this carrot centerpiece from last year?!
I put together this Easter brunch tablesetting for the Spring issue of The Party Dress Magazine, using some white basics, and pops of color that I am so craving these days. I set the table with a white eyelet tablecloth and then layered it with my woven charger plates and basic white plates. I combined a solid orange napkin with a green and white striped napkin, and tied a bunch of straw carrots to it with twine. An egg placecard (personalized with glitter – post coming next week!) was nestled on top of the napkin.
Each placesetting was accented with a bunny cupcake stand from Pottery Barn, holding a carrot-topped cupcake. To add texture to the floral centerpiece, I filled the vase with white eggs, and also used pewter bunny salt & pepper shakers.
To carry out the carrot theme, I used gummy carrots from candywarehouse.com as a topper on basic, store-bought cupcakes. Do you love the green glass plate from Pottery Barn they are sitting on?!
Forgoing the traditional jelly beans, I served up candy that looked like peas and carrots (also from candywarehouse.com).
Stay tuned later today for a creative idea for Easter cookies!
March 15th, 2013 |
I’m starting to think about Easter around here….the pastel colors, the little touches of Easter eggs and bunnies are starting to creep onto the tables and it’s just the breath of fresh Spring air that is needed right about now. I’m thrilled to share a darling tutorial with you today from Lynlee of Lynlee’s Petite Cakes. Do you remember the bunny push-up pops from the Easter party Lynlee styled for the magazine last Spring? They took the web by storm, and this year, we talked her into sharing ideas with you for creating a fondant Easter bunny that could be used in push-up pops, or on top of cupcakes. The step-by-step tutorial she provided for the Spring 2013 issue of The Party Dress magazine is simple enough that even I am going to try it!
white, pink and black fondant | rolling pin | large and small leaf cutters | round tip (in this case, Wilton tips 12) | modeling stick and knife tools | food safe brush and water | raw spaghetti | white soft gel paste & toothpick | push up container, crushed Oreos & chocolate pudding
Roll some white fondant into a ball and shape the top narrower with your fingers.
Roll out white and pink fondant and cut out two each with large and small leaf cutters respectively. Use water to glue pink over white and indent with modeling stick. Insert small piece of raw spaghetti into ears and glue into the head.
Roll out pink fondant and use larger tip to cut out a circle. Pinch one side and use the knife to indent the other side to create a heart and glue onto face. Roll out black fondant, cut out two small circles for the eyes. Utilize the toothpick to dip into white gel paste and “dot” the eyes.
Roll two small white fondant balls for the hands. With the knife tool, make three indentations for fingers. Turn it upside down and make an indentation with the modeling stick. Place on push up container to mold.
Fill push up container with pudding and crushed Oreos and finish it off by adding the bunny head and hands! You can vary the ears and eyes so the bunnies are looking in different directions.
Simple, right? And oh, so charming! Thank you, Lynlee, for sharing this darling tutorial with us!
To order your copy of the Spring 2013 The Party Dress Magazine, click HERE.