Archive for 'Food + Drink'
We were excited when Amber Shader Photography and Dougherty Photo Designs teamed up to create Flirt XoXo! We were even more excited when they asked if LG would participate by providing a dessert bar and dessert bar styling for the event. With one days prep time, we don’t think it turned out half bad!
As much as we loved instagramming our dessert bar that day, we had the Ultimate Girls Day Out by teaming up with Gloss Salon, Nicole J Boutique, and Kelly Hockenberry of Stella & Dot. We learned a sock bun demo from Bethany at Gloss, shopped the racks of Nicole J, and tried and purchased fabulous pieces from Kelly of Stella & Dot. It was so much watching the girls style the guests for facebook profile pictures… who doesnt love trying on clothes and donning stunning pieces of jewelry? I did a lot of mingling and chatting amongst guests, but my favorite guest of all was Lauren Ashley Golt of the Social Stylate (and contributor to LovelyGirls Events blog posts from time-to-time!). When things started winding down we were able to sit around and enjoy glasses of champagne and bask in chatter… all in all, a succesful event for the participants of Flirt XoXo!
Enjoy the photos of the dessert bar from LovelyGirls Events as seen through the lens of Amber Shader Photography!
You can find out more about Flirt XoXo http://flirtxoxo.com/about/!
There’s a definite chill in the air and leaves are on the ground. Fall has long been associated with apples and now is the perfect time to break out the apple cider. Our favorite, simple, off the bar cart version for this season has been apple cider from Milburn Orchards (paired with one of their famous cider donuts), our favorite bourbon, and a splash of ginger ale. I’m not typically a bourbon fan, but this season, it’s definitely warmed the soul a few occasions by the fire pit… so needless to say I was pleasantly surprised! This seasonal drink has not always associated with cocktails but we found some lovely drinks featuring apple cider. Here are a few of our favorites for you to try at home or as a signature cocktail for your next event (or holiday soiree!).
Apple Cider Champagne with Pumpkin Spice Rim
1/4 cup natural or coarse grain sugar
1 teaspoon Pumpkin Pie Spice
Sparkling wine or Champagne
Combine the sugar and the Pumpkin Pie Spice in a shallow bowl. Pour a few tablespoons of Cider into another shallow bowl. To rim the glasses, dip the rims of the champagne flutes into the cider, then dip each glass into the spiced sugar. Pour Sparkling Wine to fill the glasses three-quarters of the way. Pour in the Cider to fill the glasses.
Honey Crisp & Bourbon Spiced Cider
6 cups honeycrisp cider (or any apple cider of your choice)
peel of 1 lemon (removing all the pith)
10 whole cloves
5 cardamom pods
3 star anise
2 cinnamon sticks
1/2 piece of fresh ginger, peeled
1 teaspoon light brown sugar (optional)
2 cups bourbon
2 honeycrisp apples (or sweet apples of your choice), thinly sliced crosswise (about
1. Place cider, lemon peel, cloves, star anise, cinnamon sticks, ginger, and sugar into a medium pot and bring to a simmer.
2. Simmer for 10 minutes, cover, remove from heat, and steep for 1 hour. Place mixture over stove again and heat through until warmed.
3. Strain mixture and stir in bourbon.
4. To serve: Using a 1 ½ -2 inch circle cutter, cut star centers out from the thin slices of apple and remove any remaining seeds. Pour cider into individual mugs and top with “stary” apple cut outs and serve.
Apple Cider Sangria
1 bottle (standard size) of pinot grigio
2 1/2 cups fresh apple cider
1 cup club soda
1/2 cup ginger brandy
3 honey crisp apples, chopped
3 pears, chopped
Combine all ingredients together and stir, stir, stir. Refrigerate for at least an hour before serving. [Regular brandy can also be used, I simply used ginger brandy to give it more autumn flavor.]
2 ounces, Sagatiba Pura
¼ ounce cinnamon liquor
1 ½ ounces apple cider
1 ½ ounces cranberry juice
dash of lime juice
Directions: Add all ingredients into a shaker with ice. Shake and serve over cubed ice in a hi-ball glass. Use an Apple fan and cinnamon stick for garnish.
With rumor of snow in the air (who are we kidding… its snowing outside of my window right now!) and a grilled cheese eatery called Melt Down opening in downtown Newark on UofDs campus at the end of the month (for those of you who know the Old Post house… that is where it is going)… We could not help but think of all of the gooey possibilities to this cold weather staple. Plus, we figured we could help Melt Down by suggesting a few different varieties that they could add to their menu (what?! – we have a minor sweet tooth!). Take a look at all of our favorite possibilities (and hurry and make a dash to the store really quick before the roads get bad):
makes 4 sandwiches | 1 loaf of multigrain bread, cut into 8 thick slices, 12 ounces of fresh blackberries, 12-15 fresh basil leaves ( chopped ), 6-8 ounces of fontina cheese, sliced, 2 tablespoons olive oil
serves 4 | 3 tablespoons butter 1/3 cup honey 1 tablespoon fresh rosemary, chopped 8 slices challah bread or brioche 2 tablespoons raspberry or strawberry jam 8 slices fresh pear 16 slices Havarti cheese 1 egg, whisked 1 tablespoon milk
…is a grilled cheese sandwich made on sourdough bread (or bread of your choice!). with pepperjack cheese. avocado. bacon (we suggest Kunzlers if you are on the east cost). and apple slices. The instructions are pretty much self explanatory
6 slices slices of pancetta 2/3 loaf ciabatta 1 1/2 cups fontina cheese, grated 10 large basil leaves 1 peach, pit discarded, halved and sliced into thin wedges 1/4 cup parmesan cheese, grated 1/4 cup gruyère cheese, grated Salt and freshly ground black pepper Foil-wrapped brick, for grilling
4 slices multigrain bread, 6 strawberry tomatoes, thinly sliced 3 oz. part-skim mozzarella cheese, thinly sliced with a sharp knife 10 slices fontina cheese, cut with a cheese slicer 12 to 16 large basil leaves Honey to taste Butter (to coat bread for grilling)
Peanut Butter, Banana, + Honey Grilled Cheese
A sandwich made with lots of creamy peanut butter, thick cuts of banana and a drizzle of honey, then grilled to perfection. (I definitely washed this down with a cold glass of milk!)
Ingredients | 2 thin slices of pound cake – a few slices of brie – 1/2 tbs fig spread (may we suggest Williams Sonoma versiona, 1 small rosemary sprig, chopped, 1 pat of butter.
… and if you just happen to be a simple gal with then how about these adorable mini heart shaped grilled cheeses to spice up your evening and warm you heart!
stay warm this season and don’t forget to try a few of these out! - Nicole
Another way to add personality to your wedding is with a signature cocktail. It’s also a great way to cut costs! Instead of having a full open bar, serve wine, beer and your special drink. Couples can choose a drink with significance, their personal favorite or something wedding appropriate (ex. the Blushing Bride – a mix of gin, cranberry juice and ginger). If you’re stumped, just choose a drink that goes with your color scheme. If you’re not worried about sticking to a budget, serving guests a special cocktail as they arrive at the reception is a fun way to get the night started. Looking to kill two birds with one stone? Add a place card to each cocktail and place them on a table. Done!
Here’s are a few delicious recipes that your guests will love!
The Italian Greyhound
- 1 tablespoon of rosemary
- 1/4 cup of sugar
- 1 -2 ounces gin
- 4 ounces freshly squeezed pink or red grapefruit juice
- Splash Aperol
Rub the edge of a glass on a wedge of fresh citrus – grapefruit would be perfect. Put some of the rosemary sugar on a plate and rim the glass.
Fill the glass with crushed ice. Add the gin and juice, and top with a splash or two of Aperol.
- 1 ounce limoncello (an Italian lemon liqueur)
- 1/2 ounce Cointreau
- Long lemon peel, for garnish
Combine the limoncello and Cointreau in a cocktail shaker with ice. Shake moderately, and strain into a champagne flute. Top with champagne. Garnish with a long lemon peel.
Blackberry Sage Cooler
- 15 medium sage leaves
- 4 tablespoons sugar
- 1 cup water
- 8 ounces of blackberries
Bring the water and sugar to a boil over high heat just until sugar dissolves. Crush the sage leaves with the back of a spoon and add to the syrup mixture and set aside to let the sage infuse for 15 minutes and then remove the herbs.
Meanwhile puree the blackberries in the blender and then strain the mixture through a fine strainer.
To serve place a tablespoon of the blackberry puree in the bottom of a glass, add a tablespoon of the sage syrup and top off with 8 ounces of club soda.
Other drink ideas
Serve your guests…
- mugs of hot chocolate or spiced cider
- old fashion coke bottles with large straws
- pint glasses of your favorite beer
|Yes, that is me taking the pictures in the reflection! – I can be adorbs|
|Sweet n’ Savory Fruit Salad in Watermelon Cup|
|Sweet and Savory Watermelon Salad|