Party Protégé




Bellini Martini 2 parts lemon vodka 1 part peach puree or sorbet 1 part peach Schnapps 1 part St Germain or elderflower liqueur Splash lemon juice Prosecco to fill Combine all ingredients except the Prosecco in a shaker filled with fresh ice. Shake vigorously for 10 seconds, strain into a martini glass and top with chilled Prosecco. Sangria ½ oz St Germain or elderflower liqueur ½ oz peach Schnapps 3 oz Rose wine 2 oz white grape or cranberry juice ½ oz seltzer water 3 oz white peaches, grapes, berries and other fruit you would like Combine fruit with the spirits, wine and juice in a big pitcher and allow to steep for at least an hour in the fridge. When ready to serve, transfer the sangria to the party punch vessel, top with the sparkling water and serve with ice on the side.

White Peach Pannacotta Simple to make, with the set-it-and-forget-it technique and highlighted by the beautiful porcelain bowls, this bright pink white peach pannacotta is perfect for any party. 1½ tsp powdered gelatin 1 cup heavy cream 5 tbsp sugar 1 cup white peach puree 1 cup buttermilk ½ tsp vanilla extract Begin by dissolving the gelatin into 1 tbsp cold water, cover with plastic wrap and set aside. In the meantime, bring the heavy cream to a boil over medium heat. As soon as the cream boils, turn off the heat. Add the gelatin and whisk until completely dissolved, then add the buttermilk and the peach puree along with the vanilla, then taste for sweetness. At this point if you would like the pannacotta to be a little pinker, mush up a raspberry and whisk it in. Strain the mixture and pour into little ramekins. Cover with plastic wrap and allow them to set overnight. The next day, garnish with a tiny dollop of sweetened whipped cream and a single mint leaf on top. Serve in the bamboo tray with 6 porcelain bowls and spoons. Bruschetta Easy, fresh and colorful, bruschetta is a must-have for any gathering. ½ cup cherry or grape tomatoes ½ cucumber ½ cup watermelon ¼ cup red onion 5 tbsp of good olive oil ¼ tbsp salt ¼ tbsp black pepper ½ cup feta cheese 1 baguette Olive oil Salt & pepper Slice the bread into ¼-inch slices, then place on a cookie sheet and drizzle with olive oil, salt and pepper and toast in a 350F oven for 6-12 minutes until golden. Dice the onion and set aside. Now, slice the tomatoes into quarters or halves if they are small, peel the cucumber and watermelon and slice in about the same size as the tomatoes. Toss everything together with the olive oil and season to taste. In a food processor or with a fork, mash up or cream the feta to make it spreadable. When the bread is toasted and cooled, spoon the cheese mixture onto the top, then spoon a good amount of the tomato mixture on top. Drizzle a little more olive oil on top and serve immediately. Coconut Shrimp ½ lb jumbo shrimp (peeled) 3 cups sweetened shredded coconut ½ cup all-purpose flour + more for dusting ¾ cup beer Salt & pepper Oil for frying For the sauce: ½ cup duck sauce 1 tbsp orange juice ½ tsp vinegar ½ scallion sliced thin Hot sauce (Sriracha preferred) A little grated ginger (optional) With a sharp knife, cut shrimp along the back to devein. Cut deeply in order to butterfly the shrimp, then rinse and dry. Season them with the salt & pepper then dredge them really well in the flour. Now, add the beer slowly to the flour while whisking until you have a smooth batter. In a deep 2-3 qt pot, bring oil to 350F. Dip the shrimp into the batter and then the coconut, making sure the shrimp are completely open and the batter gets in between, then press the coconut into the shrimp. Now you should have flat shrimp covered in coconut. Fry in the oil, until golden, flip and cook until done. Remove from the oil and set on paper towels to drain. In the meantime, make the sauce by combining all the ingredients and garnishing with a little scallion on top. Serve the shrimp hot, with a cool sauce. Berry Parfait Parfait means perfect in French, and these little guys are perfectly simple but stunningly beautiful. Use fresh cream, store-bought pound cake and the season’s freshest berries, and you have a surefire hit on your hands! Pound cake Lemon simple syrup Whipped cream Berries Slice the pound cake and cut into little disks that fit inside the little parfait cups. Now, make the lemon simple syrup by simply boiling ½ cup sugar and ½ cup of water until completely dissolved, cool and add the juice and zest of 1 fresh lemon. In the little parfait cups, build the parfaits by adding a couple of berries, followed by a dollop of the cream, then the pound cake. Now, with a brush or a small spoon, add a little of the lemon simple syrup to the top of the cake to moisten it. Follow up with a little more cream, more berries and another cake slice. After you’ve reached the top, finish with a little whipped cream and a colorful berry. Yup, that’s all!