‘Tis the season of brunches, showers, and gatherings. As we all emerge from our winter hibernation, we seek time with friends and family. We also are juggling entertaining opportunities to celebrate holidays, sacraments, showers, and time with friends and family. One way to make these get togethers feel a bit more fancy is with a mimosa bar!
This is an easy entertaining trick that is a real crowd pleaser.
What you need:
- Glass carafe- one for each type of juice or nectar (I got mine from Wal-Mart for a few dollars)
- Wine glasses (many places sell the stemless variety for $1)
- Champagne, prosecco, or any other variety of sparking wine.
- Nectar- I prefer mango & pear
- Juice- Orange, pineapple, & pomegranate are good choices
- Fresh fruit- I chose raspberries & star fruit, but you can add any variety.
How it works:
- Set up the mimosa station where guests can easily access it.
- Pour nectar and juice into the carafe
- Slice fruit and place in pretty bowls
- Arrange glasses
- Open chilled Champagne bottles
- Encourage guests to mix and match flavors.
- Pour a few ounces of champagne into the glass, then add nectar and/or juice, and garnish with fruit.
The scent of lavender
and the kiss of a pear
will help you relax
and not pull out your hair!
1 oz. of vodka
3 oz. of pear nectar
1 oz. of lavender syrup
Mix and serve chilled in your favorite martini glass.
Boil 2 cups of water with 1-2 cups of sugar (adjust the amount of sugar based on how sweet you like your drinks) & 3-4 tbsp of lavender. Boil for 5 min. Then strain and set aside to cool. I added 2 drops of red & 2 drops of blue food coloring to make it look purple.
If making a large batch, mix 2 large cartons of pear nectar with 2-3 cups of vodka (more or less to taste) in a pitcher. Add lavender syrup and mix well. Serve chilled.
This is hands down, the best butternut squash soup! It pairs perfectly with open-faced brie grilled cheese on a baguette. I also topped mine off with a drizzle of cream, just to add a bit of decadence. Another thing I love about this soup is that it freezes well, so I always make a double batch.
1 cup of chopped yellow onion
1 butternut squash, cleaned & cut in 1/2 in. cubes
3 medium Bosc or Anjou pears, peeled, cored, & cut into chunks
32 oz. chicken stock (you can also use vegetable stock)
2 tbsp. of coconut oil
1 tbsp. fresh thyme
salt & pepper to taste
- Heat oil on medium heat in a large stock pot.
- Add onions & squash and cook covered, stirring occasionally for 10 min.
- Add pears, stock, & thyme. Bring to a boil.
- Reduce heat to low and simmer for 25 min. until squash and pears are soft.
- Puree until smooth. (I use a hand-blender)
- Season to taste with salt & pepper or drizzle some light cream on top.
*** Serving suggestion– serve with a toasted baguette topped with melted Brie.