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galette slice

Clove, cinnamon, allspice, nutmeg, and the like are, in my opinion, front and center in too many holiday desserts. Although a certain amount of the familiar bouquet is enjoyable, when October rolls around America seems to go on spice overload. (I’m talking to you Starbucks!) This golden delicious free-form pie is a way to get your seasonal dessert fix, hold the spice. The flavor highlights the sweet goodness of baked fruit with bright notes of lemon and subtle tones of ginger and vanilla all wrapped in a sturdy crust. If plums aren’t available in your area, try making the galette with another variety of apple such as Braeburn or Gala. It’s truly easy as pie.

Norm’s Notes: H 2 Uh…oh.

When creating this galette recipe, I wanted to make sure the crust resisted becoming overly wet and soggy. This was not only to appease my dislike of gummy textures, but to insure the dessert would easily slice and transfer to plates once cooled. To accomplish the goal, I had to find a way to remove as much of the water from the fruit before baking. Tossing the fruit pieces in sugar and flavorings and allowing it to stand for 20 minutes released enough moisture to reduce the chances of a soggy underside without drastically altering the texture of the fruit. Once the excess juices were drained, two main benefits emerged. First, the bake time became more consistent; second, a syrupy glaze could be created from the reserved juices and drizzled on top after baking. You can use this trick on fruit pies, tarts and turnovers to relieve a soggy crust’s main culprit: excess water.
plum and apple galette

Holiday Plum and Apple Galette

makes 6 to 8 servings

FOR CRUST:

  • 1 ½ cups all-purpose flour
  • 1 Tbsp. granulated sugar
  • ½ tsp. kosher salt
  • ½ cup chilled unsalted butter, cut up into ½-inch pieces
  • ¼ cup ice water

FOR FILLING:

  • 3 to 4 medium-size sweet green plums*, sliced (about ¾ pound)
  • 3 large Golden Delicious apples, peeled, cored, and cut into large pieces (about ¾ pound)
  • 1/2 cup granulated sugar
  • 1 tsp. lemon zest
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. vanilla extract
  • 1/2 tsp. ground ginger
  • 1 1/2 Tbsp. all-purpose flour
  • 2 Tbsp. cold butter, cut into small pieces
  • 1 egg white
  • 1 Tbsp. turbinado sugar
  • Coarsely chopped roasted hazelnuts

*Red plums may be substituted

1. Stir flour and next 2 ingredients together in a large bowl until blended. Cut butter into flour mixture using a pastry blender until butter pieces resemble small peas. Stir ice water, one tablespoon at a time, into flour mixture just until dry ingredients are moistened and dough begins to form. Discard any excess ice water. Shape dough into a disk; wrap tightly in plastic wrap and chill 30 minutes up to overnight.

2. Toss plums, apples, and next 5 ingredients together in a large bowl until coated. Let stand 20 minutes, stirring occasionally.

3. Meanwhile, preheat oven to 350 degrees. Unwrap chilled dough and place on lightly floured surface. Lightly dust top of dough with flour and roll to a 15-inch circle. Transfer to a parchment paper lined baking sheet.

4. Drain plum and apple mixture, reserving juices. Toss plum and apple mixture with flour until coated and spoon into center of dough, leaving a 3-inch border. Fold edges of dough over plum and apple mixture, pleating as you go and sealing any cracks. Lightly beat egg white until foamy. Brush exposed dough with a thin layer of beaten egg white and sprinkle with turbinado sugar.

5. Bake at 350 degrees 40 to 45 minutes or until fruit is tender and bubbling and crust is golden brown. Let cool on baking pan on a wire rack 20 minutes.

6. Bring reserved plum and apple juices to a boil in a small saucepan over medium heat. Reduce heat to medium-low and simmer, stirring often, 2 to 3 minutes or until slightly thickened. Drizzle juices over exposed fruit and top with desired amount of hazelnuts.

 

 

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My sweet tooth is unstoppable, and there’s nothing I love more than creamy, chocolate-based holiday cocktails. Calories might as well be unicorns from Thanksgiving to New Year’s Eve. I let myself indulge in foods I won’t see for another 12 months, like most of these lovely bevvies. So, get out all the garnishes and warm up with a decadent dessert cocktail this season.

Peppermint Mocha Toddy

Peppermocha Toddy Recipe

Photo + recipe courtesy of Old Forge Distillery

Ingredients

  • 3/4 ounce Old Forge Coffee Moonshine
  • 3/4 ounce Old Forge Chocolate Moonshine
  • 1/2 ounce white creme de menthe
  • hot coffee
  • whipped cream, for garnish
  • peppermint candy, crumbled, for garnish

 

Pour coffee moonshine, chocolate moonshine and creme de menthe into an Irish coffee mug. Top with hot coffee. Garnish with whipped cream and crumbled peppermint candy.

Uncle Billy’s Holiday Treat

Holiday Cocktail Recipe

Get the recipe for this creamy cocktail >>

3 More Recipes to Whip Up

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The holiday season is upon us whether you’re ready or not. If you’re hosting a holiday party this year — casual or formal — our easy tips will help you get party-ready in no time.

Cookie Exchange

Around-the-World Cookie Exchange

Take this traditional holiday party to the next level with an around-the-world theme. Ask guests to use international cookie recipes, serve hot chocolate to accompany the cookies and offer to-go boxes so guests can easily take their favorites home with them.

Easy Tips:

  • Keep the decor to a minimum, such as a pinecone garland and other natural elements.
  • Arrange guests’ cookies buffet style to keep hosting duties to a minimum.
  • Ask guests for their cookie recipes in advance, so you can set out recipe cards the day of your party for guests to take home.

Get Cookie Recipes + More Party Tips>>

Get More Holiday Party Tips

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cheddar rosemary shortbread
Is it me or is the holiday season when unexpected company is expected? Even with annual knowledge of this reality, many of us manage to be ill prepared to easily entertain our drop in guests. This year, solve the problem by creating this quick and savory shortbread. The recipe requires no food processor, stand mixer, or any other counter top appliance; just a bowl, fork, and oven will do. It is crafted from pantry staples and intentionally allows one to use the odds and ends of cheese and butter that lie in various refrigerator compartments. You can make it from start to finish in under an hour or stir up a couple batches and store unbaked rolls in the freezer, allowing you to simply slice and bake upon unplanned arrivals.

Norm’s Notes: For all my shorties 
The key to any great buttery flaky shortbread is not only the butter to flour ratio, but the proper amount mixing and kneading. Over-kneading can produce too much gluten in the flour resulting in tough chewy dough. Not enough kneading and the cookie is unable to hold shape and falls apart when baked. The method in this recipe is designed to prevent overworking of the dough and yields a crispy yet tender cookie.

With the butter at room temperature, it gives off more moisture than chilled butter and is quickly absorbed into the flour mixture. Stirring in the cheese and shaping finishes the blending process leaving unincorporated pockets of butter dotted throughout the dough. Chilling sets the butter fragments in place and when baked, water trapped within the butter turns to steam and escapes the dough leaving behind little caverns throughout the layers of the cookie. The benefit of this technique is a shortbread that comes together with little effort and has a heavenly taste and crisp texture that disintegrates in your mouth upon contact.

Get the Easy Recipe

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honey apple cocktail

While most folks will agree that a holiday meal isn’t complete without a serving or two of dessert, I believe a refreshing cocktail should be the finishing touch. Once delicious wedges of pie are all but a distant memory, proceed to your bar cart and shake up a tasty beverage to properly end your feast. This balanced drink is perfect for slow sipping and is not too overwhelming for a stuffed belly handle. Cheers to you!

Norm’s Notes: No Shrubs?

The Shrub (vinegar-syrup based cocktails) seems to be just as popular amongst today’s cocktail connoisseurs as they were before falling out of fashion in the later part of the 18th century. In case you’ve missed their resurgence, the sour-sweet tastes of shrubs provide mouth puckering flavors and a bit of earthiness to cocktails. In my opinion, traditional shrubs can be a bit too strong on the sour notes, but I do love the complexity vinegar gives to the taste of mixed drink. This cocktail channels my favorite parts of shrub trend and leans more towards the sweet side of “sour-sweet.” I favored the acidity from apple cider vinegar to liven up the drink in a very unexpected, yet pleasant way. If you aren’t feeling adventurous enough to add a splash of vinegar to your cocktail, omit it from the recipe and replace with 2 tsp. fresh lemon juice.

 

Honey-Apple Sipper:

Stir 3 Tbsp. bourbon, 1 tsp. honey, 1 tsp. apple cider vinegar, and 1/8 tsp. ground ginger together in a cocktail shaker until blended. Fill shaker with ice cubes, cover with lid and shake vigorously until thoroughly chilled. Strain into a 12-oz. glass filled with ice cubes. Top with chilled sparkling apple cider. Garnish with fresh apple slices and rosemary sprig if desired. Makes 1 drink.

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We all remember our holidays at the kids’ table — that small, isolated table in the kitchen is one Thanksgiving tradition you don’t want to uphold. Reverse the trend this year by setting up a few fun activities that kids will love to do and parents will love to see.

Thanksgiving Kids' Table

Let’s start with the kids’ table itself. Don’t settle for parking that old fold-out table in the middle of the kitchen — dress it up a bit. This adorable Thanksgiving kids’ table will give little ones a grown-up space of their own.

Foam Turkeys

While kids are waiting for the meal to be served, keep excess energy at bay with this fun foam turkey craft. Simple instructions are great for any age and will give them a cute memento to take home at the end of the holiday.

More Kids’ Crafts They’ll Love

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It seems like we’re always prepping for one holiday or another over here at HGTV.com. Finally, one of those holidays has arrived! I’m actually making my first from-scratch pie (fingers crossed!) and trying out a few of our cold-weather cocktails to whip up while we watch traditional holiday flicks. To say I’m excited would be an understatement. Tell me — what do you make year after year on Thanksgiving? Let us know your mouthwatering meal details!

Mood Board Monday: Thanksgiving Inspiration and IdeasTop: Banner, Buffet | Middle: Table, Centerpiece, Vignette | Bottom: Pie, Decor, Cider

Check back every Monday for an inspirational mood board. Miss one? See all the posts here.

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persimmon pomegranate salad

Disrupting a traditional Thanksgiving menu with new recipes can be a tricky proposal. This year, make an effort to slip in a few non-traditional sides to perk up the table and bring your holiday meal into the modern era. Using savory flavors and seasonal produce such as persimmon, pomegranate, and blueberries will help usher in dishes that compliment the classics with ease. Don’t believe me? Take on this simple Persimmon, Pomegranate, and Herb Salad and refreshingly different Farro Salad with Pickled Blueberries and Fennel. The tastes will match your holiday favorites and make just enough to fill up the extra corner of space left on the plate after helpings casseroles and such have been dished.

Persimmon, Pomegranate, and Herb Salad

Makes 6 servings

  • 1 ½ lb.Fuyu persimmons (about 5 medium size)
  • ¾ cup pomegranate seeds
  • ¼ cup loosely packed parsley leaves, torn
  • ¼ cup loosely packed mint leaves, torn
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. extra virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste

Remove stems from persimmons and cut into ¼-inch thick slices. Arrange slices on a platter and top with pomegranate seeds, parsley, and mint. Drizzle with vinegar and olive oil. Season with salt and pepper to taste just before serving.

Norm’s Note: Sideboard Boost

Pickled Blueberries and Fennel are also great nestled along side turkey in lieu of cranberry sauce. The mixture offers a combination of crisp, sweet, and tart flavors that cleanse the palate in between forkfuls just as well as the favorite American chutney. To serve the quick pickled bounty, simply drain both the blueberries and fennel from the brine and combine in a small bowl. Reserve a couple tablespoons of the brine and stir in a tablespoon of olive oil. Toss the brine mixture with the blueberries and fennel and season with freshly ground black pepper to taste.

Pickled Blueberries and Fennel

Makes about 1 ½ cups blueberries and 1 ½ cups fennel

  •  1 ½ cups white vinegar
  • ½ cup cold water
  • ½ cup turbinado sugar*
  • 2 Tbsp. kosher salt
  • 3 garlic cloves, sliced
  • 2 bay leaves
  • ½ tsp. crushed red pepper
  • 1 ½ cup fresh blueberries
  • 1 medium-size fennel bulb, thinly sliced

 

1. Bring vinegar and next 6 ingredients to a boil over medium heat in a small saucepan.

2. Place blueberries and fennel in separate bowls and divide vinegar mixture evenly among the two bowls. Let stand a minimum of 1 hour before serving or cover and chill up to 1 week.

*Light brown sugar may be substituted.

farro salad with pickled blueberries

When farro’s tender yet hearty grains are paired with tangy pickled blueberries, sticky sweet dried cranberries, and fresh herbs a festive treat emerges.

Farro Salad with Pickled Blueberries and Fennel

Note: Cooking farro is very simple. All that is required is a lengthy simmer in water or flavorful broth over low heat until tender. However, if you are a farro novice the quick cooking variety, although little hard to find, truly saves you time and is almost as foolproof as minute rice.

Makes 6 servings

  • 2 ½ cups vegetable broth
  • 1 (8.8-oz) package quick cooking farro (such as Trade Joe’s 10 Minute Farro)*
  • 3 Tbsp. pickling brine, reserved from Pickled Blueberries or Fennel
  • 2 Tbsp. extra virgin olive oil
  • ¾ cup drained Pickled Blueberries
  • ½ cup drained Pickled Fennel
  • ½ cup sweetened dried cranberries
  • ¼ cup sliced green onions
  • ¼ cup chopped parsley
  • ¼ cup chopped roasted salted pecans
  • Kosher salt and freshly ground black pepper, to taste

 

1. Bring broth to a boil in a small saucepan over medium heat. Reduce heat to low and keep hot. Cook dry farro in a large skillet over medium heat, stirring constantly, 2 to 4 minutes until toasted and fragrant.

2. Add hot broth to farro and bring to a boil. Reduce heat to low; cover and simmer, stirring occasionally, 10 minutes or until tender. [Note: if using regular farro increase cooking time to 20 minutes.] Remove from heat and let stand, covered, 10 minutes. Fluff with a fork and stir in reserved pickling brine and olive oil; let cool.

3. Toss cooked farro, Pickled Blueberries, Pickled Fennel, and next 4 ingredients together in a large bowl. Season with salt and pepper, to taste.

*1 cup regular farro may be substituted.

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I’m always searching for Thanksgiving and Christmas decor, and it’s nice to see something different pop up. The moment I saw how easy it was to make these festive, no-sew table runners, I knew I had to share them with you all.

Rustic Twig Runner*

Twig Table runner

It’s difficult to get place mats to play nice with table runners. This runner is the perfect solution because it allows you to drape two table runners horizontally over the table, replacing traditional place mats, while still having a visual focus running the length of the table. Make your own with these instructions >>

*This one is my absolute favorite!

Upholstery Webbing Runner

Webbing Table runner

Doesn’t this tablecloth just feel like fall? I’m usually not a huge fan of burlap, but the weave technique and the black-notch details give it a unique look. The best part about this cloth is that you can easily adapt the size and shape to fit whatever table it will cover. See just what you need to make this one here >>

Monogrammed Runner

Monogrammed Table Runner

Everyone loves a good monogram. This no-sew sew table runner with black accents is perfect for more modern holiday decor. You can customize your monogram to be more embellished or more clean and sleek — the style is up to you. Swap out the black for your favorite color, or keep it the same for more drama. Get the step-by-step instructions here >>

Snowflake-Embellished Runner

Snowflake Table Runner

I love how this feels whimsical and light and can last all season long, not just for Christmas. Dress it up with pinecones and evergreen earlier in the season, then swap in glass ornaments and faux snow when Christmas approaches. Make your own with these instructions >>

Share your holiday projects and ideas for Thanksgiving and Christmas.

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Ok, admission time: I am terrible at table settings.

My table is always too cluttered, too fussy, or too ugly. It never fails, and it’s frustrating. I’m determined to reverse the trend this Thanksgiving by planning ahead. I’ve already decided on a theme — light — or lights. As in, twinkling lights by way of metallics and candles. Light is always a great unfussy idea for decorating, it gives any holiday decor a romantic and festive glow.

Take a look at what is on my “Twinkling Tabletop” list.

wiw-tabletop

H&M is always my first stop when looking for trendy home decor. Their gold and white tea light holders are great source of sparkle. The plaid table runner is also from H&M, its white base and rustic gold and red accents will be perfect for my dining room.

I think Alix Adams’ DIY gold-leafed log candle holders will contrast well with the twig utensil set from World Market (IT’S ON SALE) and Pottery Barn‘s hanging acorn salt and pepper shakers. Ah, and the gilded animal plates from West Elm are entirely too cute to pass up, and the silver caterer’s chargers will look just perfect underneath them — at Pottery Barn, the set of 12 has been discounted to $63, not bad for something that will last 1,000,000 years.

Don’t forget West Elm’s Fair Isle glassware set. I’m super happy the set is on sale right now; it will bring one more much-needed shimmer of gold to my table. But don’t worry, I’ll be bringing in a few personal touches. I have a cake holder, like the one pictured from Etsy, that has been in the family for years. I also plan on creating some fall “faux-liage” indoors with this chandelier DIY idea. And this to-go station will be the perfect finishing touch to my Thanksgiving tabletop.

I’m getting too excited for Thanksgiving, and I’m already practicing the whole eating part.  But I’m just relieved that I’ll finally love the way my table is put together.

What about you? Is sparkle on the table or left out in the cold? Share with us your ideas for the entertaining season — we would love to hear.

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Halloween is creeping its way around the corner — just 2.5 weeks left. That means it’s time to plan and organize all of my recipes and decor ideas. Erica’s last post about black walls has me dreaming of how I want my house to look for Halloween.

So take a look-see at what has made my Halloween party to-do list so far.

WIW Halloween Party Ideas

Top L to R: Spider’s Nest Luminaries, Metallic Pumpkins
Middle: Mummy Haystack Snacks, Pallet Board Jack-O’-Lantern, Mr. Hyde Halloween Cocktail, Mini Candy Corn Layer Cake
Bottom L to R: Candy Corn Brownies, Candy Bar Cookies, Bat Pillow, Pumpkin Spice Halloween Punch

I always try to stretch the mileage on my seasonal decor, which is why I’ll always go for items like the metallic pumpkins. While they fit right in for Halloween, they are still good up until Thanksgiving. Plus, they are shiny and we love shiny things. The pumpkin spice punch, brownie, and layer cake are also reusable holiday recipes — and trust me — you can never have too much candy corn. My mom always makes the best haystacks. Last Christmas I made about 400,000,000 of them with her. I might get her help on the mummy haystacks. But the pallet jack-o’-lantern is so cool that I just have to make one. I know I only have 2.5 weeks to use it, but those are 2.5 weeks that I’ll have the best jack-o’-lantern ever. And how cool does that Mr. Hyde potion look? I CAN’T WAIT.

I’ll be counting down the days — and staying pretty busy — with all of these recipes and decorations I have to make. It’s almost more fun than the actually holiday (almost).

What potions and party favors will you be serving up on Halloween this year? Have you found any creep, crawly decor ideas? Let me know and share them here!

 

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Topper

Fall always marks the beginning of gift giving season for me. Yummy baked treats for neighbors and fun holiday packages start filing out our door and into the hands of people I love and adore. It’s a season for giving and today I am excited to share a very easy and unique way to dress up holiday gifts for those special people. Hint: It involves leftover lace flowers and spray paint (two of my favorite things). Check it out!

Let’s Get Started

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Acorn

It’s fall! It’s fall! Did you hear? It’s fall. Time for all the yummy fall tastes (insert pumpkins, doughnuts, apple stuff) and fall textures (insert gold leaf, fuzzy blankets, tweed jackets). All year I look forward with anticipation to fall crafts. The rich colors and vibrant festivities just speak to my crafting soul. And nature seems to be totally in on the party too — with red and golden-yellow leaves speckling neighborhoods. Today I’m super excited to be sharing a nature-inspired craft that celebrates all the warmth of fall: gold leaf acorns! These little acorns are the perfect detail for a fall party, or you can do what I did and make them a doughnut topper!

Let’s Get Started

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Some people are really, really tired of pumpkin spice lattes. Me? Not so much. If you love pumpkin but can’t stomach the #PSL, then this Mood Board Monday is for you. Cookies, doughnuts, punch — the possibilities are literally endless when it comes to adding pumpkin pie spice. And if you’re not a pumpkin fan at all? Well, #sorrynotsorry.

Mood Board Monday: Pumpkin SpiceTop, L to R: Scarf, Print, Mug | Middle, L to R: Doughnuts, Stitching, Cookies | Bottom, L to R: Spice, Cocktail, Cake

Come back every Monday for an inspirational mood board. Miss a day? See all the posts here.

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Have you immersed yourself in the season yet? Get ready for peaking foliage, alfresco entertaining and perfect fall fare as we head into the most beautiful time of year.

MORE: Fresh Fall Design Trends

Mood Board Monday: Fall Decorating IdeasTop, L to R: Squash Planters, Pumpkin Cake, Leaf Streamers | Middle, L to R: Foliage, Living Room | Bottom, L to R: Decor, Cocktail, Wall

Come back every Monday for an inspirational mood board. Miss a day? See all the posts here.

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I don’t really care that the calendar says the official start date of fall is whenever the Pumpkin Spice Latte becomes “a thing.” I personally enjoy the flavor throughout all seasons — my post-run smoothie always employs the use of pumpkin. Nonetheless, I do enjoy this time of year when the rest of the world embraces my affinity for the obligatory orange squash.

However, this year #PSL momentum has suffered an early blow with the news that it contains zero actual pumpkin, and is stuffed full of chemicals and unnecessary additives. While some food scientists have objectively defended the drink’s absence of actual pumpkin, some of us are left searching for a more natural alternative to our favorite seasonal swig.

HGTVGardens answered our prayers with their very own Pumpkin Spice Latte recipe. It is far more nutritious, uses fewer ingredients and contains actual pumpkin (WOO!). Plus, I would bet my yearly fall-flavored-grocery budget that this recipe is more affordable.

PSL

Makes 1 PERFECT #PSL:
1/2 to 1 cup milk (I use vanilla almond milk)
2 tablespoons canned pumpkin
1 to 2 tablespoons of natural maple syrup or sugar (try brown sugar or black strap molasses if you’re really in the mood)
1 tablespoon vanilla extract
1/2 teaspoon of pumpkin pie spice
1 to 2 shots of espresso or 1/2 cup of coffee (the stronger the better in my opinion)
whipped cream for added #nomnoms

Here is all you have to do:

Whisk together milk, pumpkin and sugar in a saucepan set on low, stir until the mix is steaming. Remove the mix from heat, stir in the vanilla extract and spice and whisk until frothy. Next step, pour your new heaven-sauce mixture into a large mug, add the espresso, and enjoy. Guilt-free, chemical-free and “waiting-45-minutes-in-line-while-you’re-already-late-for-work”-free.

A latte isn’t enough for you? Click here to see every pumpkin idea, recipe, and tip our editors have to get your fix.

Have your own favorite latte recipe? Share it with us, or tell us your thoughts on the #PSL.

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The unofficial end of summer is (sadly) here (sad face). It feels like we were just talking about ways to start up the grill for summer cookouts. As another season approaches, it seems only right we close out the most carefree time of year with a few refreshing concoctions. Whip up these cool and colorful drinks by Cooking Channel’s Alie Ward and Georgia Hardstark as you soak up the long weekend.

Izze Cocktail Recipe

Photo + Recipe: IZZE Sparkling Juice

Vanilla Clementini

Throw it back to childhood snow cone days with this adult version that’s also a martini. (!!!)

Ingredients

1 1/2 ounces vanilla vodka
1/2 triple sec or orange liqueur
3 ounces IZZE Sparkling Clementine
2 cups finely-crushed or shaved ice
2 tablespoons sweetened condensed milk

Instructions

In a glass, combine vodka, triple sec and IZZE Sparkling Clementine and stir lightly. Pour over shaved ice and top with a drizzle of sweetened condensed milk. Serve with a spoon (and be prepared to make seconds).

Yield: 1 serving

Izze Cocktail Recipe

Photo + Recipe: IZZE Sparkling Juice

Grapefruit Lavenderita

Put a spin on the Paloma with a dash of lavender.

Ingredients

2 ounces lavender-infused tequila
1/2 Campari
3/4 fresh-squeezed lime juice
6 ounces IZZE Sparkling Grapefruit

Instructions

Add first three ingredients to a tall glass filled with ice and stir. Pour IZZE Sparkling Grapefruit over and stir. Garnish with a fresh lavender blossom and tell someone that you got them flowers.

To infuse tequila, add one tablespoon of dried lavender flowers to 8 ounces of tequila and let sit for 1 hour. Strain and store tequila in a sealed jar or bottle.

Yield: 1 serving

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Steak Frites

Steak frites may be the perfect meal. Think about it; rich beefy goodness paired with salty crunchy potatoes and topped with a delectable sauce. What is there not to love about that? In my opinion, this combo is great any way it’s prepared, but this version is currently my favorite way to cook up the classic. I took advantage of a super sale on primo beef from my local butcher and picked up center cut filets rather than my beloved strip. The filets are pepper crusted on one side and drizzled with a savory red wine sauce to complement the cut. I upgraded from sticks to circles and fried up a crispy potato chip that easily swabs the plate picking up every last drop of precious sauce. The meal is completed by adding a quick green salad of peppery baby arugula and sliced green onions that are lightly dressed with olive oil, red wine vinegar and a pinch of salt (no recipe needed, just make it to personal taste). This is really a dinner (or lunch) for two, so it’s okay to spend a little extra on your steak and be a little indulgent as you take on this culinary classic.

Get the Recipe

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Everyone is talking about coconut oil — the benefits, the uses, the reasons to have it at home, at work, etc. I’m an advocate for the superfood and love having it in my medicine cabinet as well as in my pantry. Beyond that, I can’t get enough of coconut water and milk, especially in my smoothies. So let’s just give a round of applause for coconuts! What’s your favorite way to use this fruit?

Mood Board Monday: CoconutsTop, L to R: Santa Fe Dry Goods, Flickr, My Baking Addiction | Middle, L to R: Justina Blakeney, Celebrations at Home, Vintage Blog | Bottom, L to R: Roxana’s Home Baking, Free People Blog, Honestly Yum

Come back every Monday for an inspirational mood board. Miss a day? See all the posts here.

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Sweet Potato Salad

Falling somewhere between appetizer and side dish, this unique tasting salad is a welcome alternative to mayonnaise-laden versions offered at backyard barbecues. The tender sweet potato slices tossed with a lime-based dressing and fresh herbs, then topped with crispy tortilla strips and queso fresco offer a combo of flavors that are bound to get the conversation going at any gathering. The recipe easily doubles to accommodate more people and you can make the recipe to serve with grilled chicken for a colorful and interesting weeknight dinner.

Get the Recipe

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