Veggies Are the Secret Ingredient Your Cocktail Is Missing

This recipe looks healthy, but tastes divine.

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I love serving a specialty sneeky, even when a neighbor is just stopping by. It makes it seem like you went the extra mile! This arugula cocktail is green, so it looks healthy, but it's soooo delicious.

Arugula Sneeky

Serves 2

  • 4 ounces gin, vodka or tequila
  • 1 ounces fresh lemon juice
  • 2 ounces fresh cucumber juice
  • 1 ounces herb simple syrup, plus more to taste (recipe below)
  • ¼ cup fresh arugula leaves

Fill a shaker halfway with ice. Add all ingredients and shake-shake-shake, then strain into two glasses over ice. Garnish with slices of cucumber and rosemary sprigs.

Herb Simple Syrup

  • ½ cup each of fresh rosemary, mint and basil leaves
  • ¾ cup agave syrup
  • ¾ cup boiling water

Combine all ingredients in a bowl, stir, cover and let stand for an hour. Strain syrup into a glass container and store in the refrigerator. It's also great drizzled on top of fruit, or for sweetening iced tea or lemonade.

This story originally appeared in the May 2017 issue of House Beautiful.

 

ICE IT

A great way to dress up a drink is with these hand crafted ice cubes. Just fill an ice tray half way with water, drop in your choice of colorful items and stick it in the freezer. After 3 hours fill the tray with a second serving of water, filling it to the top. ( If you try this with the trays filled all the way at the start, the items will float to the top and the ice cubes wont look as good.

GET YOUR BAR CARTS READY FOR A VERY IMPORTANT MONTH!

May is going to be a big month, so get those bar carts stocked and ready. (I know mine is!)  

  • Cinco De Mayo Margaritas?
  • Mother's Day Mojitos?  
  • Memorial Day Greyhounds?

All hosts should be prepared to serve a proper holiday-inspired sneeky on command, so I've made it a little bit easier by hand selecting some of my favorite bar carts and accessories here http://lulupowers.com/shop/

And speaking of sneeky's, take a look at the cocktail guide below.  Now you're just a few invites short from a great party. Cheers!

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Citrus Celery Margarita

Citrus Celery Margarita

I love citrus season. There is one spot in LA that has all these amazing orange trees. It's on the way up to Franklin Canyon where I like to hike. The orange blossoms are intoxicating. I also love using an abundance of citrus on my tablescapes.

A nutritionist friend told me celery was really good for you, so I added the two together and- Voila!

Read More

Set Sip Serve and Angeleno Magazine Feature

 

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I had the pleasure of being featured on setsipserve.com alongside Mary Alice Haney, the personality behind the new high end, luxury clothing line, Haney.

"On this night for Mary Alice, Lulu Powers, The Entertainologist, created a beautiful dinner party with a chic colorful table. Lulu has designed the most fun, creative party tents/canopies that she set up in Mary Alice’s backyard where we all gathered to enjoy Lulu’s “Sneeky”. From there, we all got to sit at the dining room table that was filled with eclectic small vases holding colorful flowers. Lulu is a genius when setting a table. Her flair for originality comes out in the details such as the gold objects on each of our plates."

 

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Lulu's Tarragon and Mint Frozen Lemonade with Vodka

INGREDIENTS:

1 Can or 12 oz Frozen Lemonade 1 1/2 Cans vodka (use the can as your measuring cup) 1/2 can chopped cucumber 1/2 can pulled tarragon 1/2 can pulled mint 1 can club soda

DIRECTIONS:

Step 1: Put the lemonade,vodka,cucumber,tarragon,mint and ice into a blender and blend well.

Step 2: Pour the contents into a pitcher, add the club soda and stir

Step 3: Pour over a glass filled with ice, and add a fun straw, a slice of clementine,cucmber or whatever fruit you have on hand. Enjoy!!

*Recipe Courtesy of Lulu Powers

*Photo by Stefanie Keenan

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Lulus Spinach Kale Bites with Sweet Potato Aioli Adorned with Armenian Labne

INGREDIENTS

For Kale Bites: 1 medium chopped onion 2 cloves minced garlic 2 Tbsp. extra-virgin olive oil 2 Tbsp. salted butter 6 ounce fresh baby spinach (5 oz. of frozen) 2 cups packed fresh kale 2 scallions thinly sliced 1 egg 2/3 cup panko breadcrumbs, plus extra for coating ( I toast Udi’s bread then put in food processor and pulse for gluten free) 3⁄4 cup grated Parmigiano-Reggiano cheese Salt and pepper to taste Dash of Cholula (my fav hot sauce) more if you want Olive oil cooking spray

For Sweet Potato Tapenade: 3 Sweet potatoes baked and peeled 3/4 cup almonds 2 cloves garlic 3/4 cup parmesan 1 lemon juiced and zested 1/4 cup canola oil or olive oil Salt and pepper to taste Optional: 1 stp or more of Cholula

For Armenian Labne: 1/2 cup lane or sour cream 1 tsp pomegranate molasses 1/2 tsp Za'tar

INSTRUCTIONS

For Kale Bites: Step 1: Preheat Oven to 375 Degrees F

Step 2: In a frying pan, heat and melt butter with olive oil. Add onion and garlic. Saute until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.

Step 3: Place cooked contents into a food processor along with scallions and pulse for several seconds. Transfer mixture to a medium bowl.

Step 4: Add one egg, ⅔ cup breadcrumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of Cholula.

Step 5: In a small bowl or flat dish, put some bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make small ball with your hands. You can use mini ice cream scoop too. It’s up to you to decide what size you would like to make them.

Step 6: Gently roll ball into panko bread crumbs to coat evenly.

Step 7: Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm

For Sweet Potato Tapenade: Step 1: Put everything in the Cuisinart but the sweet potatoes.

Step 2: Pulse till chunky, then add peeled sweet potatoes. Pulse to your likeness.

Notes: Bake sweet potatoes and pull skin off when hot, it’s easier. Add the sweet potatoes when they are warm. It seems to mix better this way and enhance all the flavors.

For Armenian Labne: Step 1: Mix all together

To Serve: Put a dollop of the sweet potato aioli on your spinach kale bite and finish with the armenian labne. Please substitute if you do not have the Za’tar and maybe add finely chopped scallions or chives.

*Photo by Stefanie Keenan

Check out the spread in Angeleno magazine below featuring Kale Salad with Mint Pistachio Pesto

 

Pesto: 2 cups Mint 1 cups pistachio Zest and juice of 1 lemon

 

Pulse the pesto ingredients in a good processor.

 

Salad: One head of kale, washed, dried, and julianned.

 

Toss kale with one tsp. olive oil, one tsp. lemon juice, salt and pepper. Add pesto and toss.

 

Stevie's Salad Dressing: 1 cup olive oil 1/2 cup white balsamic vinegar 2 tsp. Dijon mustard 2 tsp Worcestershire sauce 1 lemon juiced 1 tsp. Tabasco 5 cloves garlic, pressed

 

Pull out a glass jar, add ingredients, and shake, shake, shake!

 

 

 

 

 

 

LP A

Malibu Boys and Girls Club Party!

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On Sunday I had the pleasure of doing an event for the Malibu Boys & Girls Club hosted by Shelley Litvak and Jaye Eigler. We wanted to use a bit of nautical as it was at Shelley's home on the beach. Incorporating Sail rope, buoys, and shells is an easy way to Luluize any gathering.  Its makes it fun, and a little outside the box.

Turn any wooden surface (the buoy) into an impromptu sign with a chalk paint pen. It's easily erasable with a damp cloth. Wrapping sail rope around the silver wine vessel makes for a more casual & creative look.

A favorite of the night was my signature Turkey Meatballs with tomato jam, feta, & fresh basil.  Try my scrumptious recipe below;

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TURKEY MEATBALLS

Makes 8 burgers or 40 mini meatball PRE HEAT OVEN TO 400 DEGREES THIS RECIPE CAN BE USED FOR MEATBALLS,SLIDERS,TACO’S JUST ABOUT ANYTHING......... 1LB GROUND TURKEY 1LB SPICY TURKEY SAUSAGE OR REG SAUSAGE (YOUR CHOICE) 1 CUP RICOTTA 2 EGGS 1 CUP GROUND BREADCRUMBS 1⁄2 CUP PARSLEY LEAVES 2 TABLESPOONS OREGANO LEAVES 1⁄4 CUP OLIVE OIL 2 TSPNS FENNEL SEEDS 1/8 TSP RED CHILI FLAKES (OPTIONAL) SALT TO TASTE

PUT OLIVE OIL, PARSLEY, OREGANO, FENNEL SEEDS AND RED CHILI FLAKES ALL IN A BLENDER AND BLEND. MIX THE TURKEY, SAUASAGE, RICOTTA, EGGS, BREADCRUMBS AND HERB MIXTURE WITH YOUR HANDS. Form into any size ball you want to or burger. Depends on what you feel like.

NOTE: I ALWAYS FRY A LITTLE MEATBALL UP TO TASTE SO I CAN ADJUST THE SEASONING

TOMATO JAM: 1⁄2 CUP OLIVE OIL 1 LARGE ONION (JAY OMIT THIS AND ADD 3 MORE CLOVES GARLIC) 3 CLOVES GARLIC 1 BAY LEAF 2 TABLESPOONS TOMATO PASTE 2 28 OUNCE CANS DICED TOMATOES

*SOMETIMES I EVEN THROW SOME CARROTS INTO THE SAUCE. THEN BLEND IN BLENDER OR USE FRESH TOMATOES WHEN IN SEASON.

HEAT OLIVE OIL IN A PAN. ADD THE ONION, OREGANO, BAY LEAF AND GARLIC. COOK UNTIL SOFTENED. ADD THE TOMATOES,TOMATO PASTE AND BRING TO A BOIL THEN TO TURN TO SIMMER. TRY IT AND ADJUST THE SEASONING. I LIKE TO KEEP IT COOKING SO ITT GET’S THICKER. WHEN YOU FEEL IT’S DONE,TURN OFF. PUT THE MEATBALLS IN A PAN FITTED TIGHTLY WITH SIDES. POUR OVER SOME OF THE SAUCE. BAKE FOR 20 MINUTES.