Belcampo is where I get my eggs and chickens. The real "farm to table" joint - I'm going to make my "chicken on a can" this week so stayed tuned cause I'll be ah posting it!
So excited to celebrate Fat Tuesday this year with the pups and some delicious Sneekys! We are busy gearing up for another catering event this week so I thought I'd take the opportunity to relax now. The weather in LA is gorgeous and takes me back to sunny Nantucket, where I first enjoyed this tasty beverage.Read More
It has been quite a week in my house! Between our dog's preparing the Super Bowl to my knee surgery (walking cast now, wahoo), it's been pretty crazy. And now we are all very excited for the big game this weekend - although I have to admit I am really looking forward to the funny commercials!
Wondering what Sneeky to make for Sunday? Try my Dark and Stormy for a tasty alternative to beer that will have all the men (and women) at your party cheering for more. This rum and ginger-infused creation is sure to score you some major points as you watch your favorite team score some of their own!
Lulu's Dark and Stormy Sneeky
1 1/2 Ounces Gosling's Black Seal Rum or any other dark rum
Splash of bitters (optional)
About 1/2 cup ginger beer
Fill a highball glass with ice, add the rum, a splash of bitters (if desired) and top with ginger beer. Squeeze the lime into the glass, stir, and squeeze the lime into the drink.
My favorite thing to add to my Super Bowl snacks is a decadent cheese platter. I recently shared my favorite cheeses and decorating tips with House Beautiful in this article.
Variety is the spice of life, as they say... it's also the spice of any cheese spread you lay out! I suggest adding an array of cheeses that vary in texture, taste, and color. Don't forget to add some nuts and pretty dried fruit for an extra special touch. I love putting dried orange slices, sliced bread, and specialty crackers out to accentuate the already mouth-watering display.
I also love these awesome ideas I found on Pinterest! Check out my Board for recipes like Individual Seven-Layer Dips, Pretzel Dog Bites with a Beer Cheese Dip, Duck-Fat Chex Mix (Lulu's Tip: I would love to add some crispy bacon to this one!), and this adorable Football Field tablescape.
Check out the rest of my favorite Super Bowl food and entertaining ideas on my Super Bowl Board on Pinterest! Be sure to follow me for year round inspiration and fun.
And if you do try out one of these recipes before Sunday kick off, I invite you to comment below and let me know which was your favorite!
Did you almost forget to bring an appetizer to your party tonight? Give my Sweet Pea Bruschetta a try. All it takes is a bag of frozen peas. This one just happens to be my favorite because it's so versatile - you can add grated Parmesan cheese, a roasted cherry tomato, or even pomegranate seeds to garnish. I like mine on a wasabi cracker for a little extra kick!
SWEET PEA BRUSCHETTA
- 3 cups frozen petit peas
- 1 cup mint
- 1/2 cup parsley
- 1/2 cup olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Optional: 1 tsp maple syrup or a dash of tobasco
Put 2 1/2 cup peas -(I suggest you throw peas in microwave to defrost for about 30 seconds otherwise mixture stays pretty cold for a while) and all other ingredients except for oil in cuisinart and process until smoothish then add in oil then add in the remaining 1/2 cup peas and process so it's a little chunky or if you want it smoother-just process more.
Then, taking a small disher, I scoop small mounds of pea dip onto a wasabi cracker.
Optional: garnish with halves of grilled shrimp.
Happy New Year everyone! See you in 2016!
I met the renowned Fashion Designer, Lela Rose playing wiffle ball on Nantucket Island one sweltering July day when we were kids. I was on Team Rainwater and she was on Team Rose.
We became fast friends. She is the epitome of fun with a great smile and contagious laugh. I remember when she was in design school and hemming my jeans; she made me a great suede vest and even sewed suede on the front sides of my favorite worn out jeans making them tres chic.
Every time I wore them someone would stop to ask me where I got them. My reply would always be, "My friend Lela made them. She is crazy creative." Oh how I wish I still had those pants (or even the suede vest she made me) but I wore them out. It's fun for me to think back to the time we first met, to her interning for the Toronto Blue Jays, to going to design school then moving to LA to work for Richard Tyler to becoming a big brand.
I am a very proud friend with many fond memories. Lela just came out with her new book, "Pret-a-Party." I love it! It's chock full of "Great Ideas for Good Times and Creative Entertaining". Her incredible imagination and whimsical style really shows through every page. This books makes you want to Entertain.
But don't just take my word for it! "If you ever have the chance to attend one of Lela Rose's legendary parties, run don't walk. The whimsical fashion designer's talents extend much further than the runway, making her as well know for her parties as she is her party dresses." -HARPER'S BAZAAR ONLINE
I had dinner with Lela recently at a get-together with some old friends, new friends and clients to celebrate her new book.
Everything from the Sneekys to the tablescape was a 10. Here I am with Lela and some other crazy talented ladies.
From left to right are my friends Margot Fooshee, Head of Communications at JCrew, Marlien Reintmeester, Founder of Le Catch, the fabulous Lela Rose (whose blog contains even more spectacular ideas for entertaining), Gregg Renfrew, Founder of Beauty Counter (check out her Lustro Shimmer Oil - I use it to get a nice glow, even in these cold months), Me, and Lena Wald, a crazy talented jeweler.
I also loved the thoughtful note she included in my copy of the book!
Lela Rose's Recipe:
GRANDJOHN'S BUTTERMILK PRALINE RECIPE.
2 CUPS SUGAR
3/4 CUP BUTTERMILK
1/3 CUP HEAVY CREAM
1 TEASPOON BAKING SODA
1 1/2 TEASPOONS PURE VANILLA EXTRACT
3 TABLESPOONS UNSALTED BUTTER
PINCH OF SALT
1 CUP PECANS, COARSELY CHOPPED
Line a baking sheet with waxed paper. In a heavy-bottomed pot, combine the sugar, buttermilk, cream and baking soda. Clip a candy thermometer to the side of the pot and cook over medium-low heat, stirring just enough to keep the mixture from burning, especially as it thickens.
Periodically test to see if the mixture is done by lifting the spoon and dropping a couple of drops into a cup of cold water. It is done when the drops form a soft ball in the cold water or the temperature registers 235 to 245 degrees F on the candy thermometer, usually between 15 to 25 minutes.
Remove from the heat and whisk in the vanilla, butter, and salt. Beat until thick and creamy. Quickly add the pecans and stir to incorporate. Drop tablespoons of the mixture onto the prepared baking sheet.
Let cool completely before serving.
Wahoo Lela! Way to go. Very proud of you and all you have done since we were working at Sam's cafe on the upper east side. Check out more of Lela's gorgeous work on Instagram @lelarose as well as her fabulous NEW blog, "Eat Drink Dress Lela".