July 28, 2011

entertaining basics for summer

Happy summer everyone ! I have a few fun summer entertaining videos that I thought you might want to check out for inspiration if you are hosting some gatherings in the next little while.

The first is how to make an Herb Centrepiece.

The next one is how to make your own Spiked Lemonade with different garnishes for an assortment of flavour options.

And the last video is how to take salads and transform them into skewers. Its a great outdoor entertaining option as you don't need any plates or bowls to hold (or figure out where to set down) while you are mingling.




x Adele

June 8, 2011

Add fireworks to your Picnic

Picnic on the wild side. Here are four fun and portable dishes to pack up and bring along...

For full pictures click HERE. Enjoy !

Edible Mojitos

For easy picnic transportation, try making individual edible mojitos in paper or silicone muffin cups. This recipe is concentrated so the gelatin should hold for a picnic, but keep out of direct sunlight or they’ll slowly melt.


1 package lime Jell-O

1 cup club soda

6 oz. white rum

1 handful of chopped mint

1 package of Pop Rocks (watermelon flavour)


Pour 1/2 cup of boiling club soda over lime Jell-O and mix until dissolved. Add 1/2 cup of chilled club soda, six ounces white rum and a handful of chopped mint and stir. Line a loaf pan with plastic wrap and pour in Jell-O mixture. Refrigerate to set for two hours or overnight. Cut into squares and serve on limes slices with a sprinkle of Pop Rocks.

Never-Melt Ice Cream Cones

For easy picnic transportation, keep everything separate and simply bring an ice cream scoop for serving. Instead of a cone you can also serve in a waffle cup with spoons for even more picnic sophistication.


8 ice cream cones

4 cups mixed berries

1 tub (2 cups) mascarpone

Seeds scraped from 1 vanilla pod (or 1 tsp. pure vanilla extract)

1/2 cup icing sugar

Handful of assorted toppers (chopped candy canes, Oreo crumbs, sprinkles, toffee bits)


In a medium sized bowl, beat together mascarpone, vanilla and icing sugar. Keep refrigerated until ready to use. To assemble scoop 1/2 cup of berries into each cone. Add a scoop (1/4 cup) of mascarpone cream. Sprinkle with your choice of topper and serve.

Hot & Sour Shrimp Ceviche

Serve in a hollowed out red pepper, lemon or lime.


16 large cooked peeled shrimp

Juice of 1 lemon and 2 limes

4 tbsp. cider vinegar

1/2 cup chopped red onion

1 cup chopped yellow and green peppers

1 tbsp. Tabasco sauce

1 tbsp. Worcestershire sauce

1 tsp. mustard powder


Mix all the liquids in a bowl with the mustard powder. Add chopped vegetables and shrimp. Mix to combine and refrigerate.

One Bite Cheese Course

Line a Chinese takeout box with wax paper for elegant and easy transport.


1 lb. (about 24) seedless grapes

2 oz. (11/2 cups) goat cheese

1/2 cup your favourite finely chopped nuts

1/4 cup your favourite finely chopped herbs


Using a fork or hand mixer soften the goat cheese. Coat each grape with a thin layer of cheese (about one tablespoon) and roll in your palm until round. Roll in your choice of chopped nuts (almond, pistachio, pecan, walnut) and herbs (thyme, parsley, chives). Keep refrigerated until ready to serve.

x Adele

December 24, 2010

Last Minute Entertaining

Looking for a little something extra to add to your holiday entertaining this weekend ?

Try serving parmesan marshmallows with your charcuterie plate or alongside your favourite soup. If you love the salty sweet combination - try some chocolate bacon bark. Or simply add a cucumber ribbon to any salad already on your menu.

Hope you enjoy !

x Adele