Hi! I’m back. After a crazy month of selling hats and horse racing I’m back to blogging! It’s great to be back with you.
What are you doing this weekend for the big wedding? I’m going to a party that begins at 6:30am. Doesn’t that sound like fun? One of my friends is hosting the party and I believe there’s going to be around 10 of us attending. Party directions are that I wear my pajamas and a fascinator/crown/hat. We’ll be drinking champagne and eating fancy little cakes while the royal nuptials are taking place. The wedding begins at 8am EST (that’s 12noon in London).
So, I’ve been planning my outfit. It’s got to be super cute! I’ll do a blog post about the fete next Monday and give you all the details. Stay tuned! In order to get your outfit thoughts together I’ve collected a few photos of Prince William and Katherine’s wedding guests. Cheers to an American Princess! xoxo
photo by Weddingseve.com
Photo by Elissa Wiehn
Derby is coming! It’s my favorite time of the year in Kentucky. Everything is so festive and fun. Even the weather is going to cooperate. So this week all Bubbly Horse posts will be Derby related.
Let’s talk mint juleps. Not the juleps that you buy at the track, they aren’t very good. Let’s face it, you can’t have a good craft cocktail when you are preparing for the masses!
The key is the simple syrup. It’s soooo easy to make and you can keep it in your fridge for several weeks. All it is sugar and fresh mint leaves boiled down into a syrup. It makes the drink so much better than when you use the mix. You’ll see!
If you don’t have julep cups then use a regular glass. I had a mint julep served in a Moscow mule cup the other day which was really good. Just be creative and have fun! xoxo
Yield: Makes 1 drink
1 ounce minted simple syrup
2 cups crushed ice
2 ounces bourbon (I would use a quality bourbon versus a cooking bourbon)
Fresh mint sprig, for garnish
Add minted simple syrup, then 1 cup crushed ice, bourbon, and splash of water (or not). Add enough of remaining ice to almost fill glass. Stir well and garnish with mint sprig.
In honor of President’s Day today I thought it would be appropriate to highlight a FLOTUS that you may not know much about. You see, when I was in middle school we did a program where we portrayed historical figures. We studied all about our chosen characters and then portrayed them in at a school play. I studied and portrayed Dolley Madison. She was very intriguing to me and I wanted to share a little of her background with you in honor of today’s holiday.
Dolley Madison was married to the fourth president of the United States, James Madison. She was first lady from 1809-1817. Some people may not realize that she was actually a widow when she married Madison. Her first husband and one of her sons died from contracting yellow fever. She happened to move down the street from then US Representative James Madison. The rest is history.
Dolley Madison is known for her rosy cheeks, her love of French couture and also her fun parties. She reportedly liked to wear decolletge gowns and satin turbans. Dolley was quite the hostess in the White House. She was the first FLOTUS to serve ice cream in the White House. She also enjoyed cake and macaroons for dessert. She served nuts and little candies with poems that she had written tucked into the plate. Dolley also enjoyed, much like Bubbly Horse, serving fine champagne.
According to historian Patricia B. Mitchell, Dolley had been cautioned by her husband to limit her champagne intake. He’s quoted as saying, ” If you drink too much of it, it will make you hop like the cork”. She always tried to limit herself to two glasses of champagne (she did a better job than I do!).
The great statesmen Henry Clay is quoted as saying, ” Everybody loves Mrs. Madison!” and Dolley responded, “Because Mrs. Madison loves everybody!”. Even after she left the White House and her husband became secretary of state in 1801 she continued to serve as the female co-host to then widower President Thomas Jefferson.
Dolley Madison is credited for saving the portrait of George Washington that hangs in the White House by saving it from certain destruction from British troops during the War of 1812. I hope you enjoyed learning a little about the fun-loving Dolley Madison. xoxox
Thanks to The History Channel and Patricia B. Mitchell for history and photo.
Do you ever get confused about what glass to use for different types of wine? Red, rose, champagne, white, dessert are all types of wine that you should drink with different glasses to get the total experience. Different glasses tickle different parts of your mouth as the wine is swallowed. Who knew!
Here’s a photo that should help. xoxox
Who doesn’t like s’mores? They are so delicious and yummy. The only downside to traditional s’mores is that you have to toast them over an open fire. Living in the suburbs, I’m out of luck! I was so excited to find this delicious recipe. This would be a wonderful Super Bowl or Valentines Day addition to your menu. Enjoy! xoxox
Dessert for Two Recipe
1 cup chocolate chips
8 large marshmallows
graham crackers for dipping
Preheat the oven to 450.
In a cast iron skillet, add the chocolate chips. Snip the large marshmallows in half and top the chocolate chips with them. (You could also use a scoop of mini marshmallows alternatively.)
Once the oven is up to temperature, add the skillet to the oven. Bake for 7-9 minutes, or until the marshmallows turn golden brown.
Serve with graham crackers for scooping.
I love pimento cheese. When I was in Charleston this summer they eat pimento cheese on everything! Filet with pimento cheese, pimento cheese fritters, pimento cheese biscuits, you name it. You can buy pimento cheese at the grocery, but you know it’s not very good. And you know it’s not good for you just by looking at the color!
Pimento cheese dip would be a great addition to your Super Bowl menu. Serve it with some carrots and celery and that way you can trick everybody into thinking it’s healthy. xoxo
Sixty Second Pimento Cheese:
2 cups extra-sharp cheddar cheese (grated)
2/3 cup mayonnaise
1 (8-ounce) package cream cheese (softened)
1 (4-ounce) jar diced pimentos (drained)
1/2 teaspoon cayenne
Kosher salt to taste
celery (cut into 3-inch pieces)
In the bowl of a food processor fitted with a blade attachment, add the cheddar cheese, mayonnaise, cream cheese, pimentos, cayenne and pulse to combine. Season with salt and pepper and remove to a decorative bowl.
Serve the pimento cheese alongside assorted crackers, radishes, celery, and cucumbers.
Tip: Spread this pimento cheese between 2 slices of bread and grill for a zesty grilled cheese sandwich!
These meatballs will absolutely show others who is The Boss! They may be kissing your ring like the Godfather before the night is over. Try this recipe for your next gathering for eccezionale polpette! xoxo
Michael Symon| Servings: 6 – 8 | easy | 1 to 2 hr
Fried Meatballs Stuffed with Mozzarella
1/3 cup olive oil
1 clove garlic (peeled, minced)
1 shallot (peeled, minced)
1 1/2 cups day-old wheat bread (diced, pullman loaf)
1/4 cup whole milk
1 1/2 pounds ground beef (80/20)
3/4 cup whole milk ricotta
1/4 cup fresh basil leaves (chopped)
1/4 cup parsley (chopped)
1/4 cup Parmigiano-Reggiano (grated, plus additional to garnish)
3/4 pound fresh mozzarella (cut into slightly smaller 1/2-inch cubes)
Kosher salt and freshly ground black pepper (to taste)
In a small saute pan, add 1 tablespoon of olive oil and heat over medium heat. Add the garlic and shallot and cook until translucent, about 2-3 minutes. Remove from the heat and allow to cool.
In a medium bowl add the bread and the milk and allow to soak.
In a large bowl add the beef, ricotta, basil, parsley, Parmigiano, egg, and cooled garlic and shallot mixture. Season with salt and pepper. Remove the bread from the milk and wring out the remaining liquid. Add the bread to the meat mixture and stir to combine.
Form the meat mixture into 1-inch balls, placing a piece of mozzarella inside each meatball. Continue forming meatballs and place on a baking sheet.
Heat the remaining olive oil until 1/4-inch up the sides of the saute pan over medium-high heat until shimmering. Add the meatballs and fry on all sides until golden brown and cooking through, about 5-6 minutes. Remove the meatballs to a paper towel-lined plate. Continue frying until all of the meatballs are cooked. Garnish with additional grated parmesan cheese and serve.
Tip: Assemble the meatballs ahead of time and store in the freezer for up to 1 month until ready to eat!
Nuts are great to serve at holiday gatherings. Serving these fancy nuts in a beautiful bowl can make your party go from ho hum to yum yum! And they are so easy, give them as gifts too! See the recipe from Real Simple below to get the party started. xoxo
1 hour (includes cooling)
3 cups (2 to 4 gifts)
By Dawn Perry December 2017
¼ cup fresh lime juice (from 2 limes) 2 tablespoons olive oil 2 teaspoons hot or sweet paprika 2 teaspoons kosher salt 3 cups (about 1 lb.) raw shelled pistachios
How to Make It
Preheat oven to 325°F. Whisk together lime juice, oil, paprika, and salt in a large bowl. Add pistachios and toss to coat. Transfer to a parchment-lined baking sheet and bake, stirring halfway through, until nuts are golden, 20 to 22 minutes. Let cool completely. Nuts will keep in an airtight container at room temperature for up to 1 week.
Some people just don’t like eggs. Or some people are vegans. Whatever the case I came across this recipe that I thought you might like. xoxo
Rebecca Firkser December 11, 2017
Start out with 4 cups unsweetened cashew or almond milk—you can make your own if you want, but it ultimately won’t make or break your eggnog. Pour the milk into a blender. Next, shake up another can of full-fat coconut milk, open it, and add the contents to the blender.
Add 2 tablespoons maple syrup, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, ½ teaspoon allspice, ¼ teaspoon cloves, and 2 pinches of fine sea salt into the blender. Blend the mixture until well combined and frothy. Transfer the mixture to the fridge and let it chill for at least a few hours.
Are you looking for a new recipe to take to the office holiday party? Tried of the same old sausage balls or meatballs? The Chew had a great recipe today for a ham and cheese wreath that will certainly make you the most popular person in town! If you put this in the shape of a wreath you can put a little red bow at the top and you’ve got a perfect party platter. xoxo
Ham and Gruyere Pull Apart Wreath:
1 16- ounce bag store-bought pizza dough (room temperature)
1 cup black forest ham (minced)
1 cup gruyere (shredded)
4 ounces cream cheese (softened)
1/4 teaspoon nutmeg (freshly grated)
4 tablespoons unsalted butter (melted)
flaky sea salt (to taste)
2 tablespoons fresh parsley (finely chopped)
Dijon Honey Dipping Sauce:
1 cup Dijon mustard
2 tablespoons honey
1/4 cup sour cream
Preheat the oven to 375ºF. Spray a baking sheet with cooking spray and set aside. Allow pizza dough to sit out until dough comes to room temperature and has risen.On a lightly floured work surface, stretch the pizza dough into a 10×15-inch rectangle. Using a 3-inch cookie cutter, cut out 23 rounds of dough and set aside.
In a medium bowl, stir together the ham, gruyere, cream cheese and nutmeg. Scoop about 1 1/2 tablespoons of ham and cheese mixture onto the middle of each dough round. Enclose the filling by wrapping up the sides and rolling the dough into a ball. Once all the dough balls are filled, arrange into a wreath on the baking sheet. Create the outer ring by using 15 dough rolls, setting them close enough to each other to touch. Use the remaining 8 dough balls to create the inner ring of the wreath, ensuring that both the outer and inner ring touch. Brush the ring with 2 tablespoons of melted butter. Place in the oven and bake until golden brown, about 18-20 minutes.
Remove from the oven and brush with remaining butter. Sprinkle with desired amount of flaky sea salt. Sprinkle the parsley evenly on top of wreath.
In a small decorative bowl, stir together the Dijon, honey, and sour cream place the bowl in the middle of the wreath to serve.
Tip: Make it your own! Stuff these delectable dough balls with your favorite filling!