Category Archives: party

honey lavender bourbon ale

Honey Lavender Bourbon Ale

This weekend marks a special occasion in the life of Kentuckian. The Kentucky Derby is Saturday and gives us a moment to reflect, to celebrate, and most importantly to remember the horse racing traditions of our great state. Many will put on fine dresses, hats, carrying themselves with beauty and class. While mint juleps are cited as the official drink of the Kentucky Derby, most Kentuckians loathe them and would rather drink bourbon straight or as a mule. This cocktail is an updated take on a Kentucky mule and is light enough for long days in the heat or house parties playing multiple rounds of cornhole. Served with a fresh round of fresh lime, festive straw, and in a mason jar, it’s approachable, fun, and perfectly styled for my old Kentucky home.

Keep reading for the full recipe after the jump!

Honey Lavender Bourbon Ale

Ingredients:

  • 1/2 C ice
  • 4 oz ginger beer
  • Juice of a lime, plus garnish
  • 1 T honey lavender simple syrup (find recipe here)
  • 2 oz bourbon (we use Bulleit, made in my hometown on the Urban Bourbon Trail)

Directions:

Place ice in mason jar. Add simple syrup. Pour in shot of bourbon. Stir with long handled spoon. Squeeze juice of lime. Stir again. Top with ginger beer. Garnish with round of fresh lime. Cheers and may your horse win!!

 

naturally dyed easter eggs

Naturally Dyed Easter Eggs

As a little girl I would obsess over my easter egg craft project. I would wander up and down the aisles of my local Meijer grocery store. Whether it was a simple Paas kit, or marbling, glitter, or wax resists, I would dream about all the creative exploits that would land on the simple substrate of a white eggshell. Any moment for creativity was a welcome sight and regardless of the years that have passed, there’s something about dyeing Easter eggs that brings back a welcome DIY staple. This year we ditched artificial color and ventured into the world of natural dyeing processes. Whether dyed with tea, turmeric, or red cabbage, it’s was a fun project to explore.

Keep reading for the full how-to after the jump!

Naturally Dyed Easter Eggs

Supplies:

  • A dozen eggs
  • 2 T white vinegar
  • 1 t iodized salt
  • 4 C red cabbage
  • Coconut oil or butter for resist

Directions:

Place eggs in a large sauce pan. Cover with water. Set on stove to high. Boil for 10 minutes. Remove from heat and allow to cool. In a separate saucepan, place 4 C of shredded red cabbage. Cover with water and boil for 30 minutes. Strain cabbage and discard, leaving purple liquid. Add salt and vinegar to the cabbage dye. Rubbing butter or coconut oil on the egg, create a resist. Place in dye in small mason jars. Allow to sit overnight for a deep blue. For a paler color, keep in liquid for only 5 hours. Remove eggs from dye liquid. Run underneath cold water to remove the resist. Continue to dab with paper towel for a beautiful sponged effect. Place in a basket or small wooden bowl for the perfect casual centerpiece at your Easter gathering. Until Monday and happy Easter!

Missed any of this week’s posts? Find them below.

Work to Live | Easter Brunch | Whipped Goat Cheese Bruschetta (Sweet + Savory)
Crustless Spring Vegetable Frittata | Rosemary Roasted Potatoes

 

crustless spring vegetable frittata

Crustless Spring Vegetable Frittata

Today we’re continuing the recipe roundup with this savory item from our Easter Brunch menu. With fresh vegetables from the farmer’s market, it provides the necessary protein to round out an otherwise sweet (and slightly carb-filled) table. (This is also the perfect brunch dish with friends gathered after a weekly trip to the farmer’s market. Or can be a great Saturday date with someone special. I digress, but you get the idea.) It’s a delicious and easy dish to make, paired with open windows, sunny skies, and slow Saturdays.

Keep reading for the full recipe after the jump!

Crustless Spring Vegetable Frittata

6-8 servings

Ingredients:

  • 1 carton egg whites
  • 4 oz organic grape tomatoes, cut in half
  • 8 oz organic cremini mushrooms, cut in slices
  • 1/4 C feta cheese, crumbled
  • 1 bunch asparagus, cut into 1 1/2 inch pieces
  • 2 garlic cloves, minced
  • 2 T extra virgin olive oil
  • salt and pepper, to taste


Directions: 

Preheat oven to 350 degrees F. In a cast iron skillet, add extra virgin olive oil. Bring oil to medium high temperature. Add minced garlic cloves and cook for 1-2 minutes or until cooked through. Place chopped vegetables in skillet and cook for 5 minutes. Pour carton of egg whites. Sprinkle feta cheese on top. Season with freshly ground salt and pepper. Bake in oven for 15-20 minutes or until egg is cooked through. Enjoy

just 5 rosemary potatoes

Rosemary Roasted Potatoes

We’re finishing our Easter brunch recipes with this easy side dish of roasted rosemary potatoes. We foraged our rosemary on the property and used mixed varieties of potatoes, playing with nuances of flavor and color. Paired with olive oil, salt, and pepper, this side dish is simple and highlights the flavor of the potato without masking it. Made with five ingredients, the prep time takes less than 5 minutes, leaving your morning free to focus on coffee and making other dishes for your gathering.

Keep reading for the full recipe after the jump!

Rosemary Roasted Potatoes

6-8 servings

Ingredients:

    • Mixed potatoes (we used taro, russet, and red varieties)
    • 3 T extra virgin olive oil
    • 4 sprigs fresh rosemary, finely chopped
    • salt and pepper, to taste


Directions:

Preheat oven to 350 degrees F. Clean potatoes with vegetable brush and chop into cubes. Rinse rosemary and finely chop. Place potatoes on aluminum foil lined baking sheet. Drizzle olive oil. Add rosemary, salt, and pepper. Mix potatoes until thoroughly coated. Cook in oven for 20-25 minutes, turning halfway through the cooking time. Remove until potatoes are slightly crispy and golden brown. Enjoy!

 

 

bruschetta

Whipped Goat Cheese Bruschetta (Sweet + Savory)

At every brunch there’s striking the perfect note when it comes to planning the menu. There’s the dishes that are steeped in tradition and expected staples. Then there’s the dishes that make every gathering special, hitting an unexpected note and moment of surprise. This dish was a hit at our brunch and was super easy to make. The sweet bruschetta was topped with mixed berries and cinnamon. The savory bruschetta is topped with prosciutto, fresh mozzarella, and basil.

Keep reading for the full preparation after the jump!

Whipped Goat Cheese Bruschetta (Sweet + Savory)

Ingredients:

  • 1 loaf organic baguette
  • 1/2 C balsamic vinegar
  • 2 T organic raw honey, divided
  • 8 oz cream cheese
  • 4 oz goat cheese
  • Fresh basil
  • One ball mozzarella
  • 1 T extra virgin olive oil
  • 1 container raspberries
  • 1 container blueberries

Directions:

Preheat oven to 350 degrees F. At a 45 degree angle slice bread into 3/4 inch slices with a serrated knife. Place on a cookie sheet. Using a pastry brush, spread olive oil on the top of each piece of bread. Place in oven to toast for 10 minutes or until golden brown.

Meanwhile, in small sauce pan combine balsamic vinegar and 1 T honey. Bring to boil and then reduce. The reduction is complete when it coats the back of the spoon and falls in thin ribbons. In a  food processor pulse cream cheese, goat cheese, and honey.

To assemble: Apply a generous spread of the cheese mixture. For the savory bruschetta, layer a thin round of sliced mozzarella, prosciutto, and fresh basil. For the sweet bruschetta, add mixed berries and a dash of cinnamon. Finish both the sweet and savory bruschetta with a generous drizzle of balsamic reduction. Enjoy!