Glorious Food. Fresh Ideas.
In a large pitcher, combine the wine, schnapps, and fruit. Place in the fridge to chill for at least 2 hours (or overnight) for flavors to develop.
Chill the seltzer separately.
Immediately before serving, stir in the seltzer. Serve and enjoy!
Have you ever gone to a networking event and suddenly are cornered by that one guy who sloshes his drink around, chews with his mouth open and does not understand personal boundaries? It happens. And sometimes we can’t control those encounters. But, one thing you (or whoever plans your soirees) can rectify: stank food.
Yes, stank food. Food that possesses that pungent and lingering aroma, and makes those ‘trapped’ moments all the much worse. Why is it that in those panicked moments, there’s blue cheese, raw onion, possibly garlic or fish that’s wafting in that bubble? Here are some hors d’oeuvres to offer at your next event that won’t have you running away from your guest’s halitosis.
Fruits and Cheeses. Fruits are a wonderful palette cleanser, and offer a healthy option for guests. Fruits are gluten free, dairy free, and vegan/vegetarian friendly, and pair well with cheese. When selecting cheeses, you do want to find a variety of cheese that will complement your fruit well, but be sure to avoid abrasive choices. Maybe pass on the Limburger and opt for Mahon. In our case, we played with our food: we compressed watermelon squares and topped with a bit of goat cheese and black pepper.
Skewers. Simply preparing a skewer with a few items as garnish or marinades will not only look appealing, it will smell and taste appealing, without residual aftermath. Instead of a pesto chicken skewer try out lemon and rosemary chicken skewer wrapped with prosciutto. You’ve got flavor profiles pairing well, and it’s still a hearty bite to fill your guests.
Hot Hors d’Oeuvres. A very easy way to avoid some stank foods is to serve hot and prepared foods. Some of our biggest bad breath culprits are only bad news when they are raw or fresh. Garlic, onions and olives, for example. However, if you cook those off and serve an item like a beef empanada, you’ve got a delightful array of hot veggies and meat packed tightly in a crispy crust. They smell great, they taste great, and they don’t offend your senses or your guest’s nostrils.
Herbs & Bubbles. Garnishes on dishes do sometimes serve a purpose. The fresh parsley on my pasta dish makes it photograph beautifully for Instagram, but save that parsley til the end and you’ll notice is acts as a great breath neutralizer. Same goes for basil and mint, the latter being a terrific digestif. And, let’s not forget beverages. A great way to knock out coffee breath is carbonated water. You can also try green tea and ginger, all of which are great for digestion, to boot.
Slowly replacing breakfast and lunch everywhere, brunch seems to be the coolest thing since sliced bread. Brunch translates exquisitely to dates, Instagram pictures, an excuse to start drinking early on Saturday or casual Sundays with your girlfriends. Come to think of it, we aren’t entirely sure why brunching hasn’t already been a phenomenon. Combining our favorite aspects of any meal; alcohol, bacon, champagne and carbs, we are certainly glad it is now a thing. And just in time for your wedding reception.
Timing is always everything, including when it comes to brunch. The ideal time for any brunch is between 11 AM to 2 PM. Waiting much longer than that your guests will either start getting hangry or would sacrificially ruin their meal by eating breakfast.
You might have your concerns steering towards such a trendy wedding reception. Don’t. What makes brunching such a hit, is it’s classic yet playful appeal. A brunch reception can be festive or formal and transitions into whatever theme, good or bad, you might pick. Brunching can also be a huge money saver (music to any brides’ ears)!
There are endless brunch options. Biscuit bars, donut cakes, waffles and never ending playful takes on dessert bars. Toast bars, mini benedicts and food stations (think omelet, crepes and scrambles), are always a delicious options, while catering to all food allergies guests might have.
But you cannot forget the crowd pleasing bloody Mary bar. Pick your poison; vodka, tequila, whiskey and whatever accoutrements one might prefer. We love to add some pizzazz with peppered bacon, shrimp and peppercinis.
Add in the mimosas and you have got yourself a successful reception brunch.
Hosting dinner parties in your own abode is always an exercise in how to please everybody. You control the pace, ambiance, mood and tone of the evening. If you’re feeling sassy, switch up your dinner party or happy hour at home and take the less traveled route of cocktails instead of beer and wine. These five simple sippers will surely fit into any theme and budget, and are surefire crowd pleasers.
Old Fashioned – The trick is with the orange rind. Use a thick enough peel and wipe the rim of the glass, as well as twist over the bucket to allow the orange oils to become part of the tasting experience. Garnish on top of the ice cube and serve. For a unique approach, quickly light the pulpy part of the rind with a match – this will take your old fashioned into a smoky, campfire direction.
French 76 – sub the gin w/ vodka and call it a 76. This is a refreshing and biting cocktail that incorporates clean vodka, tart lemon juice, simple sugar and crisp sparkling wine. It’s like a super fancy wine cooler.
Poloma – Fresh grapefruit juice, soda, tequila and lime. That’s it! For variations on this beast, use San Pellegrino Limonata instead of soda and grapefruit juice. Add a chili pepper or slice of jalapenos a garnish to spice things up, literally.
Classic Martini – for the discerning guest, you really just need gin or vodka, an icy up-glass, vermouth and olive juice. It’s an iconic drink, a crowd pleaser, easy to create, and it won’t stain. Shaken or stirred? Well, that depends on if you want to hear rattling ice for three hours.
Moroccan Coffee – this is always a fun party cocktail. People are enamored by the dazzle and spectacle of burning alcohol. Set that over-proof rum on fire, spritz the cinnamon and nutmeg to create little firecracker flashes, then add in your coffee liqueur, Irish cream liqueur and coffee, and viola. These after-dinner delights sneak up on you AND stick around for a while— make a pot of decaf for those folks who don’t’ want to be wired for the night. If you need to pull the fire extinguisher out because you’re having too much fun, switch from the hot coffee drink to a smooth White Russian. You’ve got the ingredients, and you probably have enough people who will appreciate the Big Lebowski homage.
Dry Sharona
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