I love that these are light and delicious!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!
Happy Independence Day! I love the Fourth of July, it means fireworks celebrations and sparklers! I love putting sparklers on my cocktails, and the Independence is a perfect sneeky to celebrate the day!Read More
- 8 large egg whites
- 1 cup Rosemary Mint Syrup
- 2 teaspoon vanilla bean paste
- 2 teaspoon white wine vinegar
- 2 teaspoon cornstarch
- 4 ounces mascarpone
- 1 tablespoon rosemary mint syrup
- 2 cups heavy cream
- 3 tablespoons malted milk
- 1 tablespoon vanilla bean paste
- 3 cups fresh mixed berries
- 2 tablespoons julienned mint
Line the base and sides of a 13 by 9-inch pan with parchment paper, making sure to overlap all edges. Spray parchment with coconut spray. For the meringue, in a large bowl, beat the egg whites with an electric mixer until they begin to firm up. Add the rosemary mint syrup to the whites, tip into the bowl in a slow stream. Continue beating until a firm, glossy peak forms. Slowly add in the vanilla, vinegar, and cornstarch. Spread the mixture inside the prepared pan and level with an offset spatula.
Bake for 25-30 minutes at 350 degrees F, until a crust forms and the meringue is cooked through. Remove from the oven and let cool. Unmold the cooled meringue onto a fresh piece of parchment paper. Slowly peel off the lining paper.
For cream place the mascarpone and rosemary mint syrup in a mixing bowl and slowly whisk until smooth. Then slowly add the cream and turn mixer up for about 4 minutes, until your whip cream is ready.
Spread half of the mascarpone whipped cream over the meringue. Leave room around the edges. Scatter 2 cups of the berries evenly over the whipped cream.
Roll up the meringue into a log shape. Carefully transfer the log onto a serving dish. Use the remaining cream to cover log. Chill for at least 30 minutes. When ready to serve adorn with julienned mint and sprinkle with remaining berries.
Rosemary Mint Simple Syrup:
In pan heat 2 cup water, 2 cup sugar, 1 cup pulled mint, 1/4th cup rosemary.
Bring all ingredients to a boil, As soon as it coats a spoon turn off and let it cool.
Strain out herbs and place syrup in a jar. Keep extra for a sneeky!
I love seafood, and just because its fall doesn’t mean lobster and crab rolls have to wait til next summer. I've become obsessed with making crab rolls with salt & vinegar potato chips. It's as easy as one, two, three.Read More