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Tag Archives: entertaining
Why is it that of all of the party wares you can buy, that drinkware is always the most plain and boring? I mean, what’s more fun than DRINKS people? I have found it quite tough to find fun, festive options for disposable glasses, so I decided to come up with a way to make them more festive on my own — this is such a simple idea that I’m kind of kicking myself for not coming up with it earlier. I purchased simple clear plastic cups from the party store and then used printable colored labels from Paper Source to write out a fun phrase (since these were for a morning event, I wrote “good mornin’ sunshine” on the stickers). After printing them out at home, I simply adhered the stickers to the cups before serving a tasty rosemary lemonade in them. I’m positive I’ll be replicating this idea for many parties in my future!
Come football play-off season the pressure is really on for me. I’m not talking about being nervous or worked up about the actual games, I’m talking about intensely brainstorming game-day snack ideas. While everyone else is preparing their picks for the big game, I’m busy concocting up ideas for what I plan to stuff my face with. And good news: I have a buttery, carb-y, pepperoni-stuffed plan, my friends! When I hit a mental block thinking about what to bring to a football viewing party last weekend my husband offered me some sage advice. He said: ‘you usually do well by taking something big and tasty and turning it into a bite sized snack’ – of course! So I shrunk down my favorite flavors in pizzas and garlic breads into a super easy Pepperoni-Stuffed Garlic Knot bite. The full recipe is below for all of your Superbowl Party planning needs!
- Store-bought pizza dough
- Shredded mozzarella cheese
- 4 Tbsp of butter
- 1/4 cup of parsley leaves
- 8-10 cloves of garlic
- Pre-heat oven to 375 degrees.
- Pull or cut 1″ round pieces of pizza dough and use your fingers to roll into a 1 to 2″ disc. Top the disc with a piece of pepperoni and a sprinkle of mozzarella cheese.
- Roll the sides of the dough over the pepperoni and cheese filling and pinch the dough closed to seal it inside. Roll dough around in between your hands to round the shape and ensure the dough is fully sealed. Repeat until all of the dough is used up and arrange the dough balls into a pie dish.
- In a food processor, combine butter, parsley and garlic. Spread the garlic herb butter over the dough, making sure that the mixture is evenly dispersed.
- Bake in the oven for 20-25 minutes until the garlic knots just begin to turn gold brown. Serve with a side of marinara sauce for dipping.
There are few things I adore more than styling up a pretty table for a gathering — so I jumped at the chance to borrow vintage jadeite and milk glass pieces from the new Pop and Circumstance rentals collection and pull together a festive New Year’s Brunch. Jadeite was probably one of the first vintage items that I started to collect when tagging along with my mom and aunt to estate sales and flea markets. I’m drawn to the rich cool colors and all of the variety in how the material was used for kitchenwares. This collection has grown to include quite the comparable set of milk glass as well, and Becky — the owner of Pop and Circumstance— and I have bonded over our mutual love for the pieces. I used a few pieces from my collection as inspiration and Becky filled in the rest with vintage linen napkins, milk glass tumblers that were used to hold flatware, and even a nesting set of jadeite bowls for me to mix up my mini-pancakes in. These tiny pancakes were the focal point of the brunch — mini-stacks topped with berries make for an easy grab off the buffet table when guests are mingling (and isn’t everything cuter when we make it bite-sized?).
Every year at our annual New Year’s Eve celebration, I stock the bar with the usual suspects (champagne, wine, beer) and then add one signature drink to the mix that is festive and easily prepared in advance. This year my color scheme is revolving around mints and golds, so I thought a peachy colored drink would look great on the bar. After some brainstorming, I landed on a grapefruit juice based cocktail that I’m calling the ‘Grapefruit Sparkler.’ To make a batch for yourself start with a pitcher or carafe and mix together 3 cups of chilled grapefruit juice, 1 cup of white rum, and 1/4 cup of elderflower liquor — use this ratio to double or triple the recipe depending on how large your party is. To serve, pour the mixture 3/4 of the way full in a flute and top the remaining 1/4 of the glass with a bubbly prosecco and a sparkly drink stirrer — cheers!
The Harvard Common Press is celebrating their New England ties by hosting a virtual cookbook potluck with a bunch of local food writers. So when they reached out to me to join on the fun, I of course said yes and said I’d bring the cocktails! I dug through the Harvard Common Press’ book Party Drinks! and found one recipe that seemed like the perfect fit for the occasion: a Ward 8 — named for the 8th Ward of the city of Boston. In a cocktail shaker over ice you pour 4 oz of Rye, 1/2 oz of Grenadine, 1/2 oz Simple Syrup, and fresh lime juice. Shake it up, strain it out into two glasses, and garnish with an orange and cherry, and of course give a clink of the glass and toast to something fun!
- Mushroom caps
- Leftover mashed potatoes
- Parmesan cheese
- Leftover baked sweet potatoes (1 potato)
- 1 tsp Butter
- 1 tsp Honey
- Leftover stuffing
- Cooked italian sausage
- Salt and pepper
- Parsley (for garnish)
- Green Onions (for garnish)
- Crispy bacon (for garnish)
- Preheat oven to 350 degrees
- Clean the mushroom caps and remove stems.
- Using a small spoon or melon-baller, scoop out the inside of the mushroom caps to make room for filling (cup the mushrooms in your hand to keep them from breaking.
- For Mashed Potatoes: fill mushroom caps with leftover potatoes, sprinkle with parmesan cheese.
- For Sweet Potatoes: combine sweet potatoes with a drizzle of honey and melted butter; fill caps with mixture.
- For Stuffing: combine leftover stuffing with cooked and chopped italian sausage, fill caps with mixture.
- Arrange filled mushroom caps in a baking dish, salt and pepper to taste, and bake for 20 minutes in a 350 degree oven.
- Remove and garnish: add green onions to the top of the mashed potato stuffed mushrooms; chopped crispy bacon to sweet potato stuffed mushrooms, and minced parsley to the top of stuffing filled stuffed mushrooms.
I spent Saturday at the Wayfair + Boston Bloggers‘ Home for the Holidays event and it got me majorly into the holiday spirit. I’m fine waiting a little longer until we start chatting about Christmas, but Thanksgiving is just 3 weeks away so you better believe I’m starting to scheme up holiday tablescape decorations. I started to test a few ideas for place cards using natural elements — first, a big fresh artichoke centered on a plate with a small hand-drawn paper banner that I lettered in gold. For the next place card I tied a silk blush ribbon around the stem of a tiny pumpkin (I love the golden and green colors in this one!). I used a deep red pomegranate and a gold permanent marker to create some faux-calligraphy for another option. And my fourth and final test was a small wreath that I made out of fresh thyme sprigs. A small piece of peach ribbon covered up where I tied off the wreath and I personalized it with a gold glitter monogram sticker. This one was my favorite because it smelled so fresh and rich! So what do you think, any favorites?