Category Archives: Recipes

‘Tis the Season for Boozy Drinks

Eastern Shore of Maryland Event Planner

Posted
12.15.2016
Entertaining, Recipes

Another holiday, another set of seasonal cocktails to get you in the spirit! If we’re getting creative around the holidays, it usually involves booze! And after lots of excruciating taste testing (you’re welcome!), we’ve landed on our top three cocktail picks to get you through the holiday party circuit. Cheers! 

The Brine Hound
Recipe by Doug Atwell for Brine Hound

1.5 oz. Green Hat Gin
Muddled Sage
.5 oz. Honey Syrup
.75 oz. Lemon Juice
1.5 oz. Ginger Beer

Muddle sage leaves in cocktail shaker. Add ice, gin, honey syrup and lemon juice. Shake. Strain into ice-filled glass. Top with ginger beer. Garnish with sage.

Photography: Elizabeth Fogarty, Calligraphy: Surcee Calligraphy, Florals: Crimson & Clover Floral Design 

 

Pomegranate Gin & Tonic

1 part Gin
2 parts Tonic
Splash of Pomegranate Juice
Lime

Combine all ingredients in an ice-filled glass. Squeeze lime. Stir. 

Photography: Karena Dixon, Calligraphy: Surcee Calligraphy, Stirrer: Laura Hooper Calligraphy

 

White Cosmopolitan

2 parts Vodka
1 part St. Germain
½ part Lime Juice
¾ part White Cranberry Juice

Shake all ingredients and strain into a chilled martini glass. Garnish with raspberry and a lime twist.

Photography: Krista A. Jones, Drink Sign: Momental Designs, Cake: Steve Konopelski Patissier 

Currently Crushing: Spiked Sorbet Floats

Eastern Shore of Maryland Event Planner & Designer

Posted
06.16.2016
Entertaining, Recipes, Studio, Styled Shoots

Everybody loves a good old-fashioned ice cream party. Am I right?! Well, we’ve found a way to take our childhood delight to the next level—just add bubbly! Sorbet floats are the perfect summer refreshment—cool and crisp with a side of nostalgia. They’re basically summer in a glass! So why not gather the girls for an ice cream party of your own this summer? We promise it’ll offer a bit more punch than your ice cream parties of old! Enjoy!

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Sorbet Floats:

1 Scoop Sorbet
6 oz. Champagne

Vendors: 

Photography: Renee Hollingshead
Design & Styling: Kari Rider Events
Sorbet: Scottish Highland Creamery
Calligraphy: Surcee Calligraphy
Champagne Flutes: Curlicue
Bubbly: Hair O’ The Dog
Spoons: Dwelling & Design 

Holiday Recipe: Cranberry Brie Croustade

Eastern Shore of Maryland Event Planner & Designer

Posted
12.17.2015
DIY, Entertaining, Recipes, Studio, Styled Shoots

If we had to pick one thing we look forward to most around the holidays, it would have to be the steady stream of cocktail parties! Relaxed, low-pressure and full of our favorite things—drinks and mini bites—cocktail parties are pretty much the best thing that’s ever happened to entertaining! Whether hosting or attending, we’re always looking to spice things up with new bite-size recipes perfect for a cocktail party setting, and these tasty little cranberry brie croustades from Gourmet by the Bay have been our go-to this holiday season. Easy to prep ahead of time, these festive treats are sure to make waves at your next gathering! Happy entertaining! 

 

Sugared Cranberry:

1 bag of whole cranberries
Egg white of one whole egg
Sugar

For the croustade:

White loaf bread
Olive oil
Salt and pepper

 

For the filling:

1 orange
1 lemon
½ whole vanilla bean

 

1 ½ cloves
2 cups sugar
1 ½ bags whole cranberries

For the brie:

Brie de Meaux, or other international brie
Cut into squares 

 

First, make cranberry orange relish. Zest the orange and lemon completely. Blanch the zest in boiling water, then cool. Caramelize the sugar and then add the vanilla bean, cloves and blanch zests then stir well. Add the whole cranberries and let boil on low until cranberries pop and it becomes the consistency of loose jam. Pour into metal container and refrigerate to cool. Should have a thick jam consistency once chilled. Store in airtight container and it will last for months. If you are unable to make cranberry relish, use a packaged version that provides a tart jam flavor.

Next, make sugared cranberries. (One egg white to one bag of cranberries) Put egg white in bowl and whisk until frothy. Toss in bag of cranberries and coat well. Remove from egg whites and roll in pan with sugar until coated. Let dry for 12 hours or overnight uncovered on baking sheet.

Cut white loaf bread into small squares without crusts (one slice of crustless bread makes 4 squares). Brush with olive oil and season with salt and pepper. Place into mini muffin tins so the center is on the bottom and the edges point upward. Bake at 300 degrees for 10-15 minutes or until golden brown. Cool. Can be held in airtight container for several days.

Cut brie into small squares so they fit into the bread croustades.

To assemble, place a dollop of cranberry relish in the bottom of the croustade. Top with brie. Bake at 300 degrees for about 2 minutes, until brie melts. Remove and top with sugared cranberry. Let cool slightly before serving.

 

 

Vendors:

Photography: Melissa Grimes-Guy
Styling: Kari Rider Events
Recipe: Gourmet by the Bay