SINGLE LADIES LOVE PUNCHingredients:
lillet rose
blood orange soda
sparkling wine (i used Sofia Blanc de Blancs, mostly cause sofia coppola rules!)
rosemary syrup (recipe right here)
pink grapefruit juice
blood orange soda
sparkling wine (i used Sofia Blanc de Blancs, mostly cause sofia coppola rules!)
rosemary syrup (recipe right here)
pink grapefruit juice
and for garnishes . . .
lemon wedges
lime wedges
maraschino cherries
and rosemary sprigs
lime wedges
maraschino cherries
and rosemary sprigs
set out a bunch of colored glasses, (shopping guide below) let them choose their favorite and build their own drink with a little guidance from you. it’s more fun that way. if for some silly reason you think your pals will be overwhelmed with the responsibility of mixing the perfect drink, help em out with this recipe…
• throw some ice cubes in one of those cute glasses you pulled out.
• fill 1/4 of the way with grapefruit juice
• then split the next 1/4 of the way with blood orange soda and lillet.
• a healthy splash (maybe a tablespoon) of rosemary syrup.
• STIR
• and top with the sparkling wine.
• garnish
• and gulp!
• fill 1/4 of the way with grapefruit juice
• then split the next 1/4 of the way with blood orange soda and lillet.
• a healthy splash (maybe a tablespoon) of rosemary syrup.
• STIR
• and top with the sparkling wine.
• garnish
• and gulp!
here’s the mix i recommend. you won’t use measuring cups, just eye it like a real pro!
alright, now let’s get ready for these waffle sandwiches.
since this was a special occasion, i got kinda fancy with all of it. so it’s gonna take a bit more preparation than usual. i promise, it is totally worth it.
first things first, you need to make those cute salted rosemary butter hearts.
ingredients:
• 1 stick of unsalted organic sweet cream butter (softened and cubed)• 4 sprigs of fresh rosemary
• 1 tablespoon of maldon salt
• 1 tablespoon of maldon salt
• remove the leaves of the rosemary and discard the stalk. then coarsely chop the leaves.
• place the butter cubes, rosemary and salt in a small food processor and pulse until smooth.
• take a small sheet of wax paper and place on a plate or cooking sheet.
• spread the butter mixture on thick, 1/4 inch or a bit more (you don’t need to cover the whole sheet. you want to have some height to the butter).
• pop in the fridge for a couple hours (or if you are in a hurry – the freezer for 10 to 15 minutes)
• once the butter has hardened, use a mini heart cookie cutter like this and cut out the hearts.
• place the butter cubes, rosemary and salt in a small food processor and pulse until smooth.
• take a small sheet of wax paper and place on a plate or cooking sheet.
• spread the butter mixture on thick, 1/4 inch or a bit more (you don’t need to cover the whole sheet. you want to have some height to the butter).
• pop in the fridge for a couple hours (or if you are in a hurry – the freezer for 10 to 15 minutes)
• once the butter has hardened, use a mini heart cookie cutter like this and cut out the hearts.
then you can place the hearts on a chilled plate and keep in the fridge until right before the waffle sandwiches are ready.
next, onto the crispy prosciutto.
this one is so easy. also, you will probably never eat bacon again. so you may want to mentally prepare for that transition.
• all you need is 6 slices of prosciutto, and this is what you do.
• preheat oven to 400.
• cover a large baking sheet with foil.
• lay the slices of prosciutto side by side on the sheet (if you don’t have room, do it in batches – this stuff is as good cold as it is hot)
• slide that sheet in the oven for about ten minutes, or until they are crispy (not burned).
• remove crisped prosciutto from sheet and let sit on a paper towel until you are ready.
• preheat oven to 400.
• cover a large baking sheet with foil.
• lay the slices of prosciutto side by side on the sheet (if you don’t have room, do it in batches – this stuff is as good cold as it is hot)
• slide that sheet in the oven for about ten minutes, or until they are crispy (not burned).
• remove crisped prosciutto from sheet and let sit on a paper towel until you are ready.
oh, and you should watch these babies like a hawk, cause they tend to go missing in my kitchen when backs are turned.
butter done, prosciutto done, now onto some boozy maple syrup.
• 8 oz pure maple syrup
• 2 tablespoons unsalted organic sweet cream butter
• 2 tablespoons bourbon (i used bulleit bourbon and i was really happy with it)
• in a saucepan over medium heat bring maple syrup and butter to a boil.
• add in the whiskey, stir and remove from heat.
• depending on how long the brunch setup takes, you may want to quickly reheat just before you serve.
• 2 tablespoons unsalted organic sweet cream butter
• 2 tablespoons bourbon (i used bulleit bourbon and i was really happy with it)
• in a saucepan over medium heat bring maple syrup and butter to a boil.
• add in the whiskey, stir and remove from heat.
• depending on how long the brunch setup takes, you may want to quickly reheat just before you serve.
