Tag Archives: parties

Summer Recipe:: Cantaloupe Campari Pops

If you're hanging out with friends and family by the pool, whip up a batch of these boozy popsicles for a late afternoon frozen cocktail treat.

 

Hi everyone! It’s Nicole, Annette’s blog manager and friend, and I am here today with a very important treat for the heat: cantaloupe Campari pops. Like Annette, I live in Atlanta, and it has been unbelievably hot already with several weeks of temperatures well into the 90s starting back in May. YIKES! Needless to say, I’ve been on the hunt for creative ways to stay cool, and I, of course, turned to Annette’s blog for some refreshing ideas. 

Enter cantaloupe Campari pops. For one, this popsicle looks as cool as it does delicious. For another, it’s made with Campari making it an adult-only delight.  Of course, you can easily leave-out the Campari and make a second batch for the kids, too.

Summer is prime melon season which means you can make these from now until fall. Cool off from the heat with these summer treats.

Cantaloupe Campari Pops
Makes 10 pops
You will need:

– 1 Cantaloupe, cut into pieces*
– 1 cup water
– 1 cup sugar
– 1/4 cup Campari

*Note: you can substitute 3-4 cups of passion fruit (about 15 passion fruits)

To prepare:

Make a simple syrup combining the sugar and water using a small saucepan on medium heat. Turn off the heat once it starts to boil and set aside to cool.

Blend the cantaloupe and the syrup in a bowl using a hand mixer or blender. Add the Campari and put into popsicle molds*.

*Note: I like to pour the puree into the molds using a pitcher, it’s easier.

Freeze for at least 5 hours. Place into warm bath for about 30 seconds to unmold and wrap individually in parchment and place back into the freezer. They can be stored for up to a month.

Recipe adapted from: People’s Pops

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Cookout Must-Have:: Lamb Burger

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I don’t know about you, but I love burgers and I love lamb, so it seemed natural to add a lamb burger to my cookbook,  Picture Perfect Parties. What makes this burger even more unique is that is has a delicious Greek twist.

I’m sure many of you are gearing up for cookouts this weekend and beyond. If you’re looking for a great recipe to include on your menu, look no further!

As an added stylist tip, I thought I’d share a little secret with you: I love serving burgers in a pita. It makes for a really pretty presentation and a clever twist to something that is perceived as a ho-hum burger. Plus, it contains all of the messy burger goodness to one neat little pocket. Genius!

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Photo from Picture Perfect Parties Rizzoli NY

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Beer the Italian Way

Italian Cocktails and food

This cocktail is one of my favorites in Cocktail Italiano because beer is one of my beverages of choice! Are you surprised?! I love how it can be zippy and refreshing.

The beer americano has become very popular all along the Riviera. Instead of using soda or tonic, bartenders use beer to finish off this refreshing summer choice. I think you will love adding this to your summer cocktail arsenal, especially with long summer nights and fun summer holidays just around the corner.

Try it; you’ll like it! Look for this and other amazing summer cocktails in Cocktail Italiano!

Beer Americano
Serves 1

You will need:
– 1 ½ ounces Campari
– 1 ½ ounces sweet vermouth
– 3 ounces lager beer
– lemon zest, for garnish

To prepare:

Combine Campari, vermouth and ices cubes in a tall tumbler, stir to combine. Pour the beer into another glass, stir to create a stiff foam, reserve the foam with a spoon top the cocktail with the beer foam, about 3 ounces.

**Note: For a lighter Americano feel free to pour 2 ounces of the beer into the cocktail as well. However, this should be done before you top the cocktail with the foam.

xx Annette

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Classic Mint Julep Recipe

Mint Julep Recipe

The 145th running of the Kentucky Derby takes place this weekend. A quintessential Southern tradition and the unofficial start to summer, the derby has always been one of my favorite excuses to throw a party. After all, what’s not to love about getting gussied up, noshing on fun bites, and drinking classic cocktails?!

No Kentucky Derby party would be complete without a classic mint julep! A splash of simple syrup and a whole lot of Kentucky bourbon makes for one sinfully sweet sip. I first posted Becky Stayner’s recipe a few years ago, and I couldn’t resist posting it again as we gear up for this weekend’s run for the roses. Who is your money on?!

Classic Mint Julep by Becky Stayner
serves 1

You will need:
– Crushed ice
– 2 oz. good Bourbon
– 1 oz. simple syrup
– 6 leaves of fresh mint + fresh mint for garnish

To prepare:

Make the simple syrup by bringing one cup of water to a boil. Reduce to a simmer and stir in one cup of sugar until it dissolves. Once it’s chilled, stir in mint leaves to steep overnight (a trick from Becky). Put crushed ice, bourbon, and mint leaf simple syrup in a julep cup. Garnish with fresh mint leaves.

Don’t crush the leaves! Be gentle…after all, this is a Southern drink.

xx Annette

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Spring recipe:: Asparagus quiche

Baby Shower

If you ask me, quiche is perfect anytime of day. It makes a lovely breakfast, especially for a crowd, but it also makes an incredible dinner. Serve it with a light salad for a complete meal.

This asparagus quiche recipe would be a great addition to any Easter menu, too. You can easily make it ahead of time and pop it into the oven before heading out the door or before people arrive! There’s nothing better that a simple dish that packs a lot of punch. Enjoy this seasonal spring dish!

Asparagus Quiche
Makes 1- 8″ round Quiche serves 8-10
For the filling you will need:

– 1/2 lb. fresh asparagus
– 8 eggs
– 1 cup shredded mozzarella
– 1 cup half and half
– 1/2 teaspoon salt


To prepare:

In a large bowl whisk eggs and cream and cheese and salt. Reserve 5 spears of asparagus for the top of the quiche. Cut the remainder into 1/2 inch pieces and add to the egg mixture. Combine and set aside make the crust.

For the crust you will need:

– 1 1/2 cups all purpose flour
– 1 stick of butter chilled and cut into 1/2 cubes
– 1/4 cup chilled water
– 1/2 teaspoon salt

To prepare:

Preheat oven to 350 degrees.

In the bowl of a standing mixer, place the flour and the butter and salt. Using the paddle attachment on medium speed, combine the butter and flour until it resembles pebble size crumbs. Next add water until mixture comes together into a ball. *(note you may need to add more water to combine)

Roll the ball of dough out on a floured board into a 10″ disk about 1/8 thick. Place into an 8 inch ceramic quiche pan. With a paring knife, cut the overhanging dough edge around the perimeter of the dish so there is a clean edge all the way around. Use the excess dough you cut off the edge to make the make the decorative scallop border. Use a 1 inch round scallop cutter, place the scallop rounds on the edge of the shell, over-lapping all the way around the outer edge.

Once you have finished the decorative edge, place the egg mixture into the shell. Add the reserved whole asparagus spears on top and place into the oven. Bake for 60 minutes at 350 degrees F.

Photographs by: Deborah Whitlaw Llewellyn

Prop and food styling by: Me

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