Category Archives: Events

{Happy V-Day Lovies…}

Source: google.com via Josieinthecity on Pinterest

What I love most about Valentine’s Day are all those fabulous sweet treats.  Yes. I admit it.  I’m a complete junky for the sweet stuff.  Heh!

Hope you’re V-Day was just as sweet….

xoxo

 

 

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Belle of the Ball

Happy Tuesday Lovies!  Did you dress up yesterday for Halloween?  What costume did you wear?  I don’t usually do Halloween but had I been invited to a fabulous masquerade ball, I can assure you that I would have attended with bells on (or more like some exquisite ball gown).

image via:   {this is glamorous}


{Fabulous Cocktails Friday…}

My darlings, can you tell that I am SO ready for Spring by looking at these DELISH cocktails?  After a truly stressful week, what better way to celebrate the weekend than with a few FABU~licious friends and these pretty potions?

Green Appletini

Ingredients
 
2 oz. Vodka
1/2 oz.  Apple Pucker Schnapps
1/2 oz. Apple Juice or Cider
 Directions
Combine ingredients in a shaker with ice. Shake well and strain into a chilled cocktail glass. 
Garnish with an Apple Slice.

The Clover

 

Ingredients

1-1/2 ounces gin
1 ounce triple sec
3/4 ounce lime juice
Dash of Pernod (or other anise-flavored liqueur)
Dash of green crème de menthe

Directions
Combine all ingredients in a cocktail shaker. Strain into a cocktail glass.

 

 

Sangria Blanco

Ingredients

 

6 to 8 ice cubes

4 1/2 teaspoons (3/4 ounce) cachaca

4 1/2 teaspoons (3/4 ounce) Pisco

4 1/2 teaspoons (3/4 ounce) St Germain (elderflower liqueur)

1/4 cup (2 ounces) semisweet white wine such as a Riesling or Gewürztraminer

1/8 teaspoon freshly squeezed lime juice plus 2 thin slices lime

1/4 cup (2 ounces) soda water

3 thin slices kiwi

3 thin slices apple

3 thin slices cucumber

3 green grapes, cut in half

2 fresh sage leaves

1 sprig fresh thyme

 

Lawnmower

Ingredients:
1 cup diced, ripe honeydew, cantaloupe or seedless watermelon
1 oz vanilla vodka
1/2 oz Cointreau
3/4 oz fresh lime juice
1 tbsp roughly chopped fresh mint
About 1/2 cup cold brut Champagne or dry sparkling wine
 

Directions:
Puree the melon in a blender (add 1 or 2 tablespoons of water if necessary). Press the melon mixture through a strainer into a cocktail shaker filled with ice. Add the vodka, Cointreau, lime juice and mint. Shake vigorously to infuse. Strain the mixture into the chilled glasses and top with Champagne float. Stir once. Garnish.

And these garnishes…simply delightful!

Cucumber Slice Skewer

 

Mint Leaf Ice Cubes

{via Real Simple}

 Have a lovely weekend my treasures! Wishing you love, light and many blessings.

 xoxo

Tasty Tuesday

I enjoy the concept of Tasty Tuesday so much that I’ve decided to share my passion for Fondant Glazed Petit Fours. These delicious yummies will have your guests singing your praises as the best hostess EVER or put a smile on the hostess face when you bring these lovelies with you.  =)  Here is the recipe:

Ingredients

  • 4 egg whites
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 cup sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 2 cups sifted cake flour
  • 1 tablespoon baking powder
  • 2/3 cup milk, at room temperature

For the Fondant:

  • 2/3 cup corn syrup
  • 2/3 cup hot water
  • 7 cups powdered sugar
  • 6 drops lemon extract
  • Food coloring

For decoration:

  • 2 ounces semisweet chocolate, melted
  • Silver dragee

Directions

Preheat oven to 350 degrees F.

In a mixer fitted with a whisk attachment whip the egg whites until stiff but not dry. In a mixer fitted with a whip attachment cream the butter until smooth. With the mixer running, slowly add the sugar and mix. Add the vanilla and almond extract and mix well.

Sift the flour 3 times with the baking powder (this is to lighten the cakes). Add 1/3 of the flour mixture to the butter mixture and mix. Add 1/2 of the milk to the butter mixture and mix. Add another 1/3 of the flour mixture and mix. Add the remaining milk and mix. Add the remaining flour and mix until smooth. Fold in the egg whites.

Pour the batter into a parchment lined jellyroll pan and smooth the top with a spatula. Bake until firm to the touch 20 to 25 minutes. Let cool in the pan then chill.

To make the fondant: Whisk the corn syrup into the hot water until dissolved, then whisk in the powdered sugar until smooth. Stir in lemon extract. Divide into smaller bowls and color with food coloring, adding color until you achieve desired shade.

To make the petit fours, cut the cold cake into small squares, rectangles, and circles using small cookie cutters. Place the cakes on a wire rack over a pan to catch the drippings, inverting them in order to have the golden layer on the bottom. If the fondant has become stiff, just whisk until smooth again. If the fondant is has not become to stiff, proceed to the next step. Either dip the cakes into the fondant and place on the rack to drain or ladle the fondant over the cakes, making sure all sides are coated. Once they are set, they should be coated again. Let dry, then with melted chocolate or colored fondant, pipe thin decorative lines or use silver dragees.

Cheers, Salud, and Happy Holidays!

Recipe courtesy of  Food Network

Image courtesy of Bing