Thursday, October 1, 2009

bachelorette bash part 1

I am so excited for Saturday. I am hosting a little girly shindig at my house, in combined honor of a) my imminent marriage, b) my love of baking, c) my love of champagne & all its lower priced Italian & Spanish cousins, and d) having the house to myself while the H2B is off drinking with the fellas in Brighton.


Part of the pre-party excitement includes giving the homestead a good scrub from top to bottom. I honestly look forward to that. (Honestly.) But the most exciting part is going to be the baking & cooking. So far I have gleaned the following tasty recipes from such drool-worthy blogs as SmittenKitchen & Two Blue Lemons -
Apple Honey Challah Bread (shout out to NYC!)
Raspberry Crumb Breakfast Bars
Cheesecake Marble Brownies
Israeli Salad
Some bagels & cream cheese & hummus for good measure & perhaps some nice fruit (more for decorating purposes than expecting anyone to eat it).
Oh & I nearly forgot - beverages! In addition to good old fashioned brewed coffee, I'll have espresso, cappuccino, tea & of course BUBBLES! I like the idea of good old fashioned mimosas - brings me back to all those dearly missed brunches with my New York friends, where we'd meet at some respectable afternoon hour, leirsurely sampling yummy eggy dishes or challah french toast, sipping cocktails & dishing about the weekend's colorful goings on. *sigh* I hope to recreate some of that magic, though I doubt my own abilities to successfully replicate the food of those East Village cafes or even the debauched rowdiness of "unlimited cocktails" at that place on Ludlow. I don't think it even exists anymore, but I'm sure TK may or may not remember that place.

Or how about this little tipple?

Champagne Julep

Place one sugar cube and two sprigs of fresh mint into a chilled highball glass. Add two cubes of clear ice and slowly pour in well-chilled champagne or sparkling wine, stirring constantly. A splash of bourbon is optional. Garnish with slices of fresh fruit, if desired.

If I had no need for a job, a rose garden & bottomless pockets, I'd do this -

Ritzy Raspberry Revelry

(Hemingway Bar, Hotel Ritz, Paris)
Pour into a champagne flute 2/3 ounce vodka in which raspberries have macerated for at least 10 days. Finish with champagne.
Garnish with a red rose.


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