March 17, 2017

Ready, Set, Weekend With Simply Beautiful Eating

Green isn’t limited to shamrocks and leprechauns. At this epic spread, it’s the inspiration for a healthy, yet hearty lunch that offers a spread of crudités with green goddess dip, mini fruit-topped pavlovas, and iced green tea.

Here’s what comes to mind when I think about St. Patrick’s Day: loads of green food, rainbows, pots of gold, shamrocks and of course, leprechauns. Even if you’re not Irish, you can create, style, cook, bake and host a gorgeous and elegant St. Patrick’s Day party!

This table offers a lush meets luxe dining experience. Think green and leafy intertwined with white and gold accents for your table settings. In keeping with the traditions of this theme, I used all of Martha’s recipes to blend together a wonderful, healthy lunch for family and friends.

One of the most eye-catching details at this table? The four-leaf clover napkins! Since this holiday is always fun and festive, I wanted to try my hand at napkin-folding. The only problem I have with this type of challenge is following instructions. This was a perfect job for my husband to tackle. (I bet you didn’t know that he is an expert napkin folder. Now you do!) He has so much more patience when it comes to tasks like this, it’s wonderful. Here’s how!

One thing I loved doing for an anniversary party I hosted recently, was a DIY garland for the table runner. It was super easy, reasonably priced, and packed a punch as a focal point for a simply beautiful centerpiece. For this garland, I included frisée (pronounced “free-ZAY”), which is used to refer to a variety of endive with curly, pale green or yellow-ish leaves. I created the garland with an edible factor, which is also appealing to the eye.

Let’s get back to the food. I chose these recipes carefully, based on three ingredient colors: green, white, and a pop of gold. For a quick appetizer, I created a wonderful crudité platter with green goddess dip.

My main course dishes were super healthy, green, and packed with protein. A warm quinoa and chicken salad, baby bok choy with ginger and garlic plus a refreshing salad with buttermilk dressing.

Don’t forget a signature mocktail. I served a cool and refreshing iced green tea with cucumber, which paired perfectly with the meal.

Lastly, dessert was easy: mini pavlovas garnished with fruit and a fresh herb that kept the St. Patrick’s day theme going — green grapes, kiwi, and mint.

Wishing you a pot of gold and all the joy your heart can hold.

Here are some quick tips for hosting this party:

Get festive with your food, think green and clean.

Showcase your creativity by cutting foods into pretty themed shapes. For example, a green pepper sliced width-wise looks exactly like a shamrock or four-leaf clover.

Give your tablescape a focal point, like the DIY garland.

Incorporate traditional with a modern twist: a four-leaf clover napkin, gold drinking straws, confetti and a menu filled with color themed food.

Include a signature “green” drink.

Have fun!

Credits
Author/Photographer/Stylist: Debi Traub | @simplybeautifuleating created exclusively for

Martha Stewart Living

Party props: Little Miss Party

Tableware, Props: Pier 1 Imports

Florals: Irene’s Floral

Tableware, Props: HomeSense (U.S. readers can shop similar product at HomeGoods)

View all recipes by clicking on the pictures above

xx, Debi
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February 22, 2017

Chef Luke Makes crêpes with Crêpes à la Maison

My favorite part of social media is when people discover Little Miss Party and get in touch to share their excitement towards our business and all that we are doing here. We recently received an email from Jennifer at Crêpes à la Maison who caught wind of Chef Luke’s little cooking show here and asked if she could come in to give him a lesson in making crêpes. Obviously we screamed YES! Please! How fun?!

Jennifer, the cutest, sweetest French gal came over with all the gear required to teach a little one how to make her delicious crêpes. She set up balloons, a menu, toppings to decorate the crêpes and more. She even brought berets for her and Luke to wear while they cook! Could you die from these two?!

Although Luke and her had some language challenges between her heavy French accent and Luke’s extremely fast speaking lip, they got along incredibly well and Luke listened to everything Jennifer said and asked of him.

Jennifer made making crêpes SO easy! And boy were they ever delicious. Jennifer offers crêpes making classes and events. What a great idea for a kids party or even an adults brunch right?!

She even came with a special crêpes making diploma for Luke AND a book about France. TOO CUTE!!

Your mouth is probably watering now and I’m sure you’re dying to try these yourself. So here is Jennifer’s recipe for these delicious crêpes.

And even better…here’s a video of Chef Luke and Jennifer whipping up crêpes together.

Can’t get enough? Watch Chef Luke decorate his crêpes here!

Enjoy!

Video shot by Abby Copleston
Video edited by Maggie Antalek
Get in touch with Jennifer at Crêpes à la Maison

xx, Seri
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February 21, 2017

The Red Carpet Bubbly

Guys! It’s finally time for the Oscars! We LOVE awards season and always have a ton of fun hosting out family and friends to watch who will be the big winners… and the Oscars are our favorite.

In fact, we love the Oscars so much that we developed a whole Movie Party in a Box for your entertaining needs. We only have a few left, so grab yours by end of day today in order to get in time for Sunday night!

Any Oscars party calls for a red-carpet worthy signature cocktail, so I came up with a recipe for The Red Carpet Bubbly, which combines Chambord, St. Germain, and Prosecco.  Did a more perfect trio ever exist?

Here’s what you need:

-prosecco
-chambord
-St. Germain liqueur
-fresh raspberries

Here’s what to do:

1) In each cocktail glass, combine 1 oz. St. Germain and 1 oz. chambord.


2) Top each glass with prosecco until filled.


3) Skewer a few raspberries on the star skewers found in our Movie Party in a Box, and add to each glass for garnish.

Sip, and enjoy! Now you can fully concentrate and make your big predictions for the night! Who do you think is gonna win? Tell us in the comments below!

Until next week!

Photos by Maggie Antalek

 

xx, Abby
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February 7, 2017

Prosecco with Lemon Sorbet & Raspberries

Normally, i’m not a big sorbet person.  BUT, i’ve noticed a lot of people combining sorbet with prosecco for a sweet, bubbly treat… now THAT is something I can get behind.

With Valentine’s Day coming up, I thought it would be fun to create a cocktail that doubles as a dessert – Prosecco with Lemon Sorbet and Raspberries!

Here’s what you need:

-1 bottle of prosecco
-carton of lemon sorbet
-fresh raspberries
-fresh mint
-ice cream scoop

Here’s what to do:

1) Scoop some of your lemon sorbet into your wine glasses… about 2 scoops per glass.


2) Uncork your prosecco and pour into each glass over top the lemon sorbet.


3) Garnish with fresh raspberries and mint leaves.


4) Sip, and enjoy!

The best thing about this drink? Besides the fact that it is beyond simple… you can completely customize it to your tastes.  For example, you could use raspberry sorbet, or vanilla with fresh strawberries… you name it!

Until next week…

xx, Abby
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February 2, 2017

Fondue Party

Wanna know the best idea ever? A fondue party!

The other day my son asked me how my day was and what I worked on. I told him:  a fondue party shoot.

His mind…was blown.

“We have a fondue set???????”

oh, yeah.  Totally.  It’s been stashed away in our cupboard!

What better time of year to pull it out?  It’s cold and Valentine’s day is coming up! Chocolate, strawberries and marshmallows?  I mean…c’mon!

Every Valentine’s day we stay home and enjoy dinner as a family. This is for two reasons:

1.) Valentine’s day is a sh*t show in NYC.  The restaurants are packed, the menus are prix fix, it’s meh.

2.) February 15th is the anniversary of my first date with Adam, now 17 years ago. Yow.

So every year we go out to a nice dinner on the 15th to avoid the crowd and celebrate our anniversary.

Anyway, this year on Valentine’s day, the plan is to set the table with the Valentine’s Day edition of the LMP in a Box (obviously), order in dinner and have chocolate fondue for dessert.

I am going to make a family cocktail: scoop of raspberry sorbet, champagne for the adults and club soda for the kids, garnished with fresh raspberries. YUM!

I am going to set note cards on the table with pens and markers and we can all write a card to each other, how cute?!

And of course, decorate the table with tons of fresh roses and pretty florals.

Happy Valentine’s Day!

xx, Seri
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