Stylish Entertaining

Welcome to my blog, A place where I can share my ideas with you. From great tips on entertaining to tasty cocktail recipes that make it all easier for you to host with style in a flash. You’ll find lots of projects to inspire you for your home and garden, friends and family. Plus some kitchen gossip, for good measure of course, because everyone needs a little dish now and then.

So visit often!

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Countdown to Christmas

 The Most Wonderful time of the Year!

 
We're busy decking the halls with greens and berries, trimming the trees with glistening ornaments and lights, and baking sweet treats with the little ones.
 
Speaking of little ones, I remember making gumdrop trees when I was little, now I make them with my kids, but use green jellybeans and red Skittles for ornaments.
 
These are perfect for a holiday playdate, easy to assemble, and are tons of fun to create! Make a bunch, put them on a platter and you've created a holiday centerpiece!
 
 
 
For one tree you'll need:
 
1 styrofoam base
1 tub vanilla frosting
2 cups green jellybeans
1/2 red Skittles
swirly lollipop
3 cups coconut flakes for decorative snow


Happy Thanksgiving


Thanksgiving is such a wonderful time of year. So much to be thankful for...our friends, family, children all make our lives beautiful.
Let's thank them all with these easy, colorful, and tasty projects and recipes which will leave them thankful for you!
Happy Thanksgiving!
Tom Tom Turkey
I remember growing up making these pinecone turkeys with my brothers, and now I can't resist making them with my children! Make a bunch and use them for placecards at the table, or line them on a mantel or windowsill for a grouping of gobblers!
You'll Need:
Large pinecone
feathers in bright colors
red and brown chenille stems
google eyes
medium pom-pom
orange fun foam
sissors
glue

Step 1:
Glue the feathers into the back of the pinecone to create plume.
Step 2: Glue eyes on the pom-pom. Cut pipe cleaners and twist to make feet and gizzard. Glue on all turkey parts.
Cornacopia Centerpiece
Colorful, and easy to make, and filled with lush autumnal ingredients, all of which were found at the local market or in the backyard, yes really!
Everyone at the table will be thankful you are so very florally fabulous!
I found the cabbages at the local market, but if they are not available, try the local garden center and buy potted ones, cut the stems and remove the lower leaves.
Skewer the bottom end of the pears so the pretty top side shows.
For a tablescape, toss chestnuts down the table and sprinkle in some pears for an organic look that would make any pilgrim proud!
You'll Need:
cabbage heads
peach roses
alstromeria
seckle pears
chestnuts
cedar clippings
sage
block of oasis
container
wooden skewers
Appletastic!
My new favorite fall cocktail! It tastes like a carmel apple, with its vanilla and citrus tones, mixing deliciously with tangy sweet apple flavors in fresh apple cider.
Make a batch for your friends and family, and they will be very thankful for you!
Serves 4
6 oz. Absolut Vanilla
4 oz. Tuaca
8 oz. fresh apple cider
lemon flavored seltzer to top
apple slices for garnish
apple twists for garnish
To Make:
In a pitcher filled halfway with ice, pour ingredients. Let the flavors marry and chill a few minutes. Strain into glasses, these are wine goblets, but I think they are perfect!
Garnish with apple wedge and twist, and serve.

Autumn Cheese Platter


Fall's cool days filled with brilliant color and crisp afternoons are perfect for having friends over for wine and cheese. This easy to assemble platter is bursting with color, texture and taste. Paired with my favorite Sangria, you have the makings for a fabulous autumn afternoon!
The key for creating a tasty cheese platter is variety, in taste, texture , and color.
For this platter I chose a creamy St. Andre, a nice big wedge adds height and shape. Next, a Huntsman for the unique combo of a tangy blue cheese and a sharp cheddar, it also is a great color addition. Goat cheese are among my all-time favorites, I add goat cheese to salads, toasts, and stuff chicken breasts, all delicious! Here, I added a nice round wheel to compliment the other cheeses.
For height and to mix it up, add a glass and fill it with nuts or dried fruit. I season and toast these pecans and keep them in my pantry in an air tight container. I love them in salads and just to snack on, yes, I do like accessories!
Next, place grapes around the glass, and then add crackers, again, variety in texture, taste, and color. I used a mix of hearty wheat, light water crackers, and mini cheese biscuits. To top it off I sprinkle on dried apricots and add a few lady apples for color and a little wow!
Add the wine and it looks like a party to me!
Tip:
Look for a local cheese shop and don't be afraid to ask for help, just remember to get a variety, best of all, they give samples!
Wine Pairings:
Go for a full bodied, fruity chardonnay, many of my favorites are from California.
Choose a lighter red, one that won't take over the flavors of the cheese, Chile has great offerings that are bursting with flavor and light on the wallet.
Tasty Pecans
You'll Need:
2 cups pecans
3 tablespoons vegetable oil
1/4 cup sugar
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon ginger
In a shallow bowl soak pecans in boiling water for 15 minutes. Drain well. Place on a baking sheet and toast for 45 minutes at 300 degrees.
Remove from the oven, whisk together with remaining ingredients and bake for an additional 15 minutes.
Let cool. Pecans keep in an air tight container for up to 3 weeks.
Sassy Sangria
Colorful, lively and full-flavored Sangria is a perfect compliment for the cheese platter.
You'll Need:
Two bottles dry red wine, such as Pinot Noir
2 cups orange juice
1 cup Cointreau
1/4 cup fresh lime juice
2 each oranges,limes, and lemons sliced thin
2 cups chilled sparkling water
Combine wine, orange juice, Cointreau, lime juice and fruit slices in the pitcher and mix well. Chill for up to an hour. Just before serving, slowly pour in the sparkling water. Add the ice cubes and serve.

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Copyright © 2010 Colleen Mullaney, All Rights Reserved.