Effortless Entertaining: A Champagne Elderflower Cocktail with Rose Petal Ice to Ring in The New Year
Hosting a NYE bash this evening? This simple cocktail recipe is the unexpected twist your champagne toast never knew it needed. With only a couple of ingredients this drink looks and tastes way fancier than it actually is. And bonus, you can easily swap out ingredients to make a kid-friendly or DD mocktail version that's alcohol free! You'll want to get started on these ice cubes right away so that they're frozen for tonight. If you can't track down rose petals through the links below, substitute the petals for pomegranate seeds!
After you've spent the 30 seconds making the ice your freezer does all the work freeing you up to spend time getting ready for your guests. Once the ice is frozen the rest of the drink may come together in mere minutes but your guests will be talking about it all night!
Elderflower Liqueur such as St. Germaine (or Elderflower Cordial without alcohol)
Champagne (or Sparkling White Grape Juice without alcohol)
Fill an ice cube tray 3/4 full and sprinkle rose petals on top. Option to top off with more water to seal petals within the cube. Place in freezer and allow to fully freeze for several hours.
Prepare simple syrup ahead of time, or just before serving. To make the syrup, boil water (enough for 1/4 ounces for each glass). Remove from heat and add equal parts sugar, stir until fully dissolved. Not sure how much to make? A cup of simple syrup goes a long way and can be refrigerated for up to a week. When in doubt, a cup of boiling water to a cup of sugar is a great place to start and you'll likely have leftovers.
Portion one ice cube in each glass, add 1/4 ounce simple syrup, 1/2 ounce Elderflower Liqueur, and top with a generous pour of bubbly!
Cheers to a happy and healthy 2018!
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Effortless Entertaining: So, You're Hosting Thanksgiving... Here's 7 Things I've Learned That'll Make Your Day Easier!
We're hosting Thanksgiving this year, not for the first time, but it feels like the first time in many ways because we're way more settled into our home than we were this time last year, and Kim and I both have family traveling from out of state to join us to celebrate together. No pressure, right. Last year we had clearly just moved in, our guests were prepped ahead of time and we all just collectively ignored the towering boxes that framed the perimeter of our dining room. A year later this feels like our first real Thanksgiving hosting.
The responsibility and planning behind hosting a major holiday can be stressful and overwhelming. Despite this being our largest hosted holiday yet (there will be thirteen of us!) I'm not nearly as stressed as I was the first time I hosted. I'd like to think that's because I've learned some key things along the way that have helped me relax so I can actually enjoy the day with my guests. Click below for a few of my tips to make hosting Thanksgiving less stressful!
Elaborate, elegant beach picnics have been popping up all over my Pinterest feed for months. Beautiful bohemian scenes with flowing fabrics, pillows, and freshly prepared foods. Stop right there, who are these fancy people? I want to be them, but what I want even more is practicality. So I decided I'd try to create a pretty picnic with fresh, delicious food that was actually easy. I mean easy in every way: easy to plan (like one stop at the grocery store easy), easy to pack and carry to the beach, and even easier to clean-up after the evening was over.
What I landed on was a cheese plate-inspired spread entirely from the grocery store (in this case. Trader Joe's), with everything in a resealable container that made clean-up a breeze. This is quite possibly my new favorite way to entertain: Pick a beautiful spot where nature provides the setting, throw down a blanket, scatter some Turkish towels that can be folded for padded spots to sit-- and which double for guests to use if they opt to take a dip. Entertaining really can't get any easier!
I split the menu into a few key categories to ensure I'd have a wide range of options for guests. You can easily apply these same categories to your preferred grocery store. Prefer milk chocolate over dark? Swap it out. There's nothing mandatory about this list. Just think of it as a loose guideline for your own picnic planning and you'll wind up with a simple menu that'll please every taste.
Sweet: Lemon cookies and dark chocolate
Savory: Oven baked cheese bites, assorted olives
Spicy: Chili pepper jelly
Tart/Fruit: Cherries and peach jam
To Dip, Spread, or Top: Pita chips, wheat crackers, and baguette
To Drink: Ginger Beer, Elderflower Rose Lemonade, and Peach Bellini
I used Suite One Studio ceramics and glassware to add elegance to this casual scene, but hauling around breakables isn't always the best option and I get that. I've rounded up some of my favorite picnic approved plastic, wood, and textiles in the links below. Bonus, each of these items would coordinate beautifully with any of the items in the Suite One Studio shop or in our design collaboration exclusively at Anthropologie! Enjoy!
Happy summer! Lindsay Kluge from Ginger Tonic Botanicals here to share my monthly Garden to Table recipe with Suite One Studio. Summer is a time of garden abundance, and this month it's all about tomatoes!
If you keep a summer garden, then you no doubt notice that everything often comes in at once. We plant our tomato and basil plants together as "companion plants" in the garden and they seem to enhance the growth of one another. Plus - we use them together in so many recipes! When our tomato plants start producing those beautiful red tomatoes, it feels so time sensitive to use them up quickly before the squirrels get to them, and once picked they have a relatively short shelf life. Thus, making garden fresh pasta sauce is a go-to activity on summer weekends to use up a ton of tomatoes at once in a recipe that freezes well and is also great for a crowd. Although this recipe may look time consuming, much of this is kind of a "set it and forget it" project that just requires a long cook time that's not necessarily active on your part. Trust me - once it's all finished you'll know it was worth the wait!
Summer is abundance, with gardens overflowing, vegetables and fruits cascading out of their nutrient rich beds and flowers emerging in all their glory. Everything seems to come in waves in my garden - the squashes and beets and rhubarb and chard all ready to be part of my summer meals all at once. Not being one to waste even a single rhubarb stem, the only way I can seem to manage this onslaught of seasonal abundance is to quickly pickle and save the ripeness and sweetness of these summer veggies and enjoy them later in the season. June is the summer solstice, and what better way to celebrate than with a June Pickled Picnic featuring rhubarb and beets from earlier in the season! Continue for recipes!