Summer2012

Celebrating everyday life

with Jennifer Carroll

summer 2012

June 2012

hello

Welcome, old friends and new! I am excited to share the summer 2012 issue of Celebrating Everyday Life with Jennifer Carroll. I have poured my creative heart into this issue and I hope you will find a bit of inspiration for celebrating the big and small moments of your life. I believe that it is in taking these good and bright moments to heart that we find joy in the everyday. Included in these pages is a Fairy-tale Princess Party, a 4th of July celebration, a Dessert Under the Stars party, plus articles on choosing wine for your Summer barbecue, growing herbs, and a fun look at what to do when life hands you lemons! So, without further ado, please turn the page and join me and my dear contributors in this celebration of summer.

Jennifer

dreams

if your

don’t scare you, they’re not

Big

enough ~ unknown

Contents Summer 2012

celebrate . everyday

42

26 62

18

8 Quick & Easy Entertaining Dinner Simple, delicious menu to make entertaining stress-free & fun!

10 Father’s Day Lunch On-The-Go + a FREE download An easy picnic lunch that the kids can help make plus a free download gift for Dad! 12 A Beginner’s Guide to Planting Herbs Fresh herbs make such a difference in cooking. We’ll help you get started with your own container garden.

18 Gifts From the Kitchen Perfect hostess gifts celebrating the bounty of the strawberry summer harvest!

26 A Fairytale Birthday A delightful “Once Upon A Time” Princess Party 42 Stars & Stripes Forever An Americana celebration of the Red, White & Blue!

53 When Life Hands You Lemons A list of 12 suggestions to help you through.

58 Poolisde Nibbles Simple enough to tote to the pool or the beach this season 62 Dessert Under the Stars A dreamy summer party in cool ombre shades of aqua & lime 74 Southern Bliss Lauren & Max’s summer wedding, filled with graceful southern charm.

92 Summer Sips Tips & recipes for pairing wine to your summer barbecue

74 53

Jen Fariello’s passion for photography is apparent in the way she capture’s life’s moments through the lens. Shooting both with film and digital she specializes in portraits, babies and weddings. Her award winning images have appeared in countless national magazines and websites.

Creating unique and challenging edible art is a passion for Anita Gupta. She started taking cake classes at L’Academie de Cuisine. The first class had her hooked. From there she started Maliha Creations, a boutique style custom bakery in Charlottesville, Virginia. Her inspiration comes mostly from her children.

Seeing the world through their eyes, ideas for unique cakes are revealed.

photo: Rebekah Musser

photo: Jen Fariello

photo: Lynne Brubaker

Without the hel

Elle Ryan is a freelance writer, editor, book designer, aspiring novelist, and mother of three little boys. Her degree is in English, with an emphasis in British literature, and her background is in book publishing. Elle is a first cousin of Edgar Allan Poe and lives in a house three years older than Edward Cullen!

photo: Jen Fariello

www

Southern Blooms by Pat’s Floral Designs is a floral boutique that has been specializing in wedding and event flowers since 1986.

Mother-daughter owners Pat Roberts and Sherry Spencer and their team create designs that are inspired by gardens and all things natural, creating abundant floral arrangements overflowing with southern charm.

Karen Riley is a freelance copywriter in the DC Metro area and a contributing writer to leading organizations including the US Hispanic Chamber of Commerce and International Christian Concern. An advocate for Faith-Based and Neighborhood Partnerships, she publishes press releases, articles and a broad range of SEO content for leading nonprofit organizations.

Kelly Trout took a family tradition, gave the recipes a bit of an update, applied her training as an architect to a delicious cookie and shared the result with family and friends. From there, with a little nudge from a few friends, One Creative Cookie came to life. She takes pride in creating “Custom Cookies for Every Celebration� that are as delicious as they are beautiful.

photo: Christopher Vollmond-Carstens

photo: Jen Fariello

photo: Jen Fariello

lp of these lovely ladies, none of this would be possible.

Thank you all so much!

Lauren Edmondson is Northern Virginia born and raised. A graduate of the Madeira School, she attended Williams College in Williamstown, Massachusetts before moving to New York City, where she lived for four years. There, she received her Masters in Fine Arts Degree in Writing. After a series of cramped apartments with no closet space, she is very happy to be back in Charlottesville with her fiance and dog.

Your constant source of recipes, decor & inspiration

w.JenniferCarroll.net/blog

grilled h On the Menu

Grilled Honey Glazed Chicken Breasts Peach Salsa Fresca Couscous Heirloom Tomato and Chevre Stack How many times do we overcomplicate menus when company is coming, leading to frustration and anxiety - not the best cocktail for fun with friends! Simple is often best because the food is yummy and we all have a great time. Here’s a menu I’ve come to rely on. You can play with it by jazzing up your couscous, varying the cheese or and adding some balsamic vinegar. All very easy and low stress. Hooray!

honey glazed grilled chicken breast 4 chicken breasts (or thighs) 1/3 cup honey 3 tablespoons lime juice 2 tablespoons canola oil 1 teaspoon ground corriander 1 teaspoon garlic salt 1 teaspoon garlic pepper

Combine all ingredients in a glass bowl. Cover and allow to marinate for at least 1 hour - overnight is ok too!

Grill over medium heat for 6-8 minutes per side or until no longer pink in the middle.

peach salsa fresca 2 ripe peaches, rough chopped 1/4 cup lime juice 1/4 cup red onion, chopped 1/4 cup cilantro, chopped

Combine all ingredients and serve over grilled chicken. Yum!

peach heir loo

“effortless entertaining is possible when you have easy & reliable recipes like this in your recipe box.�

honey glazed c hic ken breast salsa fresca couscous om tomato and stack

h

chevre

Father’s Day is June 17th Surprise him with a yummy meal to-go & fun fill-in-the-blank coupon gift cards!

Southern Cuban Sandwich This is my southern twist on the Cuban sandwich.

Traditional boiled pork is replaced with country ham and I’ve added mayonnaise - how southern! I used my George Foreman grill as a panini press. Don’t have one? Use an aluminum foil covered brick to press the sandwich down in the frying pan.

oad R y Rock nies Brow

Ingredients Hoagie Sandwich Roll Provolone Cheese Country Ham Smoked Turkey Sliced Dill Pickles Banana Peppers Mayonnaise Dijon Mustard Step One Preheat sandwich press, grill or pan. Assemble sandwich - layering ingredients as desired. I tend to put the cheese closest to the bread to help it melt a bit more easily.

Step Two Place sandwich on heat source and press to flatten.

Step Three Wrap in parchment paper for easy transport to Dad’s favorite destination - the golf course, perhaps?

South ern Cu ban Sandw ich

Using a boxed mix makes these brownies a snap to whip up. Adding in the extra ingredients is what makes them so addictive. Try them - I promise you won’t be disappointed!

Ingredients Brownie mix (I used Duncan Hines Fudge mix) 1 1/2 cups Mini marshmallows 1 cup Toasted Pecan pieces 1 cup mini chocolate chips 1 cup mini m&m candies Icing: 1/3 cup of water 3 cups powdered sugar, sifted 1/3 cup oil 2/3 cup of cocoa 1 egg 1 stick of butter 2 tablespoons half & half Step One Preheat oven according to package directions. Grease a 13” x 9” baking pan and dust with a bit of the dry brownie mix to coat. Shake any extra mix from pan into mixing bowl. Pour remaining mix into bowl, add in egg, water and oil. Stir to combine - careful not to over mix - this will create a tough brownie. Fold in toasted pecan pieces and marshmallows.

Step Two Scoop mix into prepared pan and spread with rubber spatula to create an even layer. Bake for 25 minutes or until an inserted knife comes out dry. Cool on wire rack.

Step Three While brownies are cooling, prepare icing. Combine 2/3 cup cocoa with 1 cup powdered sugar, butter, and half & half. Once mixed, gradually add in remaining sugar. Beat until creamy. Ice brownies and sprinkle M&M’s and mini chocolate chips on top. Delish!

HAPPY Father’s Day!

Dad’s are notoriously hard to shop for and chances are he already has plenty of neckties. What to do? Try these cute fill-in-the-blank coupons!

Here are a few ideas to get you started: • a week off from taking out the trash • one free car wash • 9 holes of golf • one day of fishing at the lake • a weekend off from yard mowing & weed pulling • two nights of your favorite dinners

Free Coupon Cards for Dad The perfect gift for Dad! What you get: an 8.5” x 11” PDF with one cover card & 3 blanks. Print as many copies as you need to make your own coupon book. You can punch a hole in one corner of each card and loop twine through to make a handy little booklet. Special thanks to the Queen of Quirk for permission to use her circle stamp in my design. Click here to download your very own coupons!

n e d r a g r e n i a t n o c the

for beginners

by Karen Riley

Looking for a summer project that is festive, rewarding and therapeutic? Look no further than the container herb garden.

Herbs are easy to raise, require just a minimum of fuss, and provide almost immediate benefits.

Even with plenty of property and ample room for gardening, there is an stepping just out the door to pick a handful of

inviting convenience in

fresh herbs from a beautiful container garden.

Container plantings let you avoid the unpleasant task of weeding and you can move them around to find the best lighting or bring herbs indoors as needed.

One of the obvious advantages to herb gardening is its culinary benefits. There is no question that herbs bring a depth of flavor and added nutrition to any meal. Most herbs also have healing and curative properties. Learning about different herbal remedies can give you inspiration for what herbs you want to grow, as well as give you more appreciation for any herbs you already utilize for culinary purposes. Then there is the benefit of saving money.

Herb gardening yields a greater supply of longer lasting cuttings that significantly offset the price of herbs in supermarkets. Herb gardening is also very relaxing; it helps reduce stress and provides fundamental aromatherapy.

For herbs to thrive, all they really need is a even dose of sunshine and well drained, not overly fertile soil. One of the handiest tips for herb gardening is remembering that herbs don’t like wet feet.

Depending on your available space, you can cultivate herbs in any area with sufficient light. Container herb plantings do quite well on countertops, in window wells, on balconies, porch steps, patios, decks, and even nestled among traditional decorative plantings.

Whiskey barrels and tin wash basins add character to container plantings. If you like the look of multiple containers or need to work with limited space, half a dozen different flower pots can be grouped to create a striking effect along stairs or a balcony. Thrift stores and yard sales are great places to hunt for mismatched containers like tin coffee pots or metal buckets. The containers must have drain holes for the herbs to grow; for a metal container, you can pierce a few holes in the bottom with a large 3 penny nail and a hammer.

Once you are ready to plant, buy small plants and let them grow to fill your container.

To ensure good drainage it is best to use high quality potting soil. You will also need a bag of potting gravel or a bucket of small rocks. Place the gravel in the bottom of the container, measuring about 1-2 inches. Pour the potting mix into your pot until it is about an inch from the rim. Give the potting mix a good watering and let the water drain before planting your herbs.

Since potting mix compresses when first watered, it may be necessary to add a little more mix to your container. Container herbs need just enough water so that the soil feels slightly moist to the touch. The majority of herbs thrive on neglect so there is no real need to fertilize.

The key to plant selection begins with a list of what you use and what you find attractive, then settling on a combination of herbs for a single container that share the same sun, water and soil preferences.

A good starter combination for herb plantings mixes parsley, mint, basil, oregano, and thyme. They all require full sun to partial shade and regular watering, and are delightful additions in the kitchen. More than a garnish, parsley is a giant in terms of health benefits, even in small amounts; it is an antioxidant rich in vitamins and helps strengthen the immune system, while warding off cardiovascular diseases. Mint is an invigorating aromatic that improves digestion as a welcome accent in teas, sauces, dressings, salads and even bubble baths. Basil, oregano and thyme are all staples of Mediterranean cuisine with a variety of health promoting properties.

Maintaining a neat and productive planting of herbs is dependent on regular usage. New growth is the most colorful and flavorsome and to keep this coming, regular rejuvenation is vital. The herb gardening rule of thumb is the more you pick, the more you will get. Pinching herbs back also helps to keep them bushy and hardy. Annual herbs, such as Basil, should not be allowed to flower. Snip off flower stems before they bloom to bolster the best aroma and flavor.

If you have ever considered having fresh herbs at your fingertips, voila! Taking the time and effort to grow herbs and the benefits you can reap from an herb garden are well worth it.

Strawberry Almond Bread

Strawberry Almond Jelly

Strawberry Almond Bread 3 1/2 cups bread flour, sifted 1 cup strawberries, chopped 8 oz. almond paste 3/4 cup milk 1/3 cup warm water 1/3 cup strawberry or other berry preserves 1 egg 3 tablespoons butter 1 teaspoon salt 1 1/2 teaspoons of yeast

I have a bread machine and used it for this loaf which I have to say made this super easy! Follow your machine’s instructions for this 2 pound loaf.

Don’t have a bread machine? No worries. Here are nonbread machine directions: :: step one :: Dissolve yeast in warm water and preheat oven to 350 °. Lightly grease a loaf pan (9x5x3)with butter and dust with a little bit of the flour, set aside. Also, lightly grease a large bowl and grab a towel which will be large enough to cover the bowl, set these aside too. :: step two :: Cream butter in a large mixing bowl (either hand mixer or kitchen aid). Add almond paste, milk, water, strawberry preserves. Remember to scrape down sides of bowl if necessary. Next add egg. Add flour, salt and dissolved yeast to this mixture. Gently knead to make a soft dough. Add more flour if needed. :: step three :: Place kneaded dough into greased bowl and cover allowing it to rise for about 1 1/2 hours. :: step four :: Once dough has risen, punch it down and place it in the greased loaf pan and allow to rise again for about an hour. :: step five :: Time to bake (finally!). Bake for about 45 minutes or until the top is browned. :: step six :: Remove from oven and place on a wire rack to cool. This is important to help your loaf not become damp or sticky on the bottom. Once cool remove from loaf pan and wrap with a piece of parchment paper and tie with ribbon. And proudly give your gift!!

Perfect for a leisurely Sunday

morning breakfast or afternoon tea this Strawberry Almond Bread and quick Strawberry Jelly are gifts that you will be proud to

give.

Strawberry Almond Jelly 1 quart of strawberries 8 oz. of almond paste 1 1/2 tablespoons of lemon juice

:: step one :: Place strawberries in a food processor and process until coarsely chopped. Transfer berries to saucepan and stir in almond paste and lemon juice.

Cook over medium heat stirring almost constantly. After 10 minutes or so it should be thick and the top covered in bubbles. Transfer to a jar and let cool uncovered.

Once it has reached room temperature cover jar and add refrigerate for up to 10 days.

Be sure to include a tag with your gift with instructions to keep refrigerated and enjoy by the expiration date.

A woodland retreat

just waiting to be discovered by four little

Princesses

t

A special thank yo

u to our “Princesse

s� Jordan Spencer,

Anna, Emma, & M

addie Apel!

photos: Jen Fariello; styling: Jennifer Carroll; florals: Southern Blooms; cake & cupcakes: Maliha Creations

fluttery fairy accents Tutu chair how-to

I purchased inexpensive tutu’s from my local party supply store for these sweet chair skirts.

Here’s an easy no-sew way to recreate this look: ::step one:: cut a straight line in the tutu (from waist to hem) to make a flat piece. Pin a safety pin to the elastic waist on one end and tie a piece of ribbon to this. Then tie the ribbon to your chair back near the seat. Repeat on the other side. voila!

more sparkle & whimsy I found a sparkly sheer organza fabric at my local JoAnn Fabric store and I knew I wanted to incorporate into this party somehow....

I ended up cutting the fabric into strips and draping it over the chair back. This helped soften the chair back and hide the ribbon ties for the tutu skirts!

To complete the look I attached butterfly wings to the chair back overtop of the fabric.

To do this, simply hook elastic bands over chair back and tie together with ribbon to keep them snugly tight.

Scalloped Tablecloth

I wanted the table to have a layered look almost like flower but I also wanted to keep it easy and affordable. My solution? I purchased inexpensive round plastic table cloths in similar colors and cut the scalloped edge! It was easy. Working with each cloth individually, fold each one from it’s center until it’s the width you want one scallop to be (it will be like a triangle - the narrow point on one end is the center, the wide opposite end is your edge). Then I placed a dinner plate on the wide end where I wanted my scallop (or half circle shape to be) and traced it with a marker.

Simply trim along your trace and unfold to see a lovely scalloped border! If you want layers like mine, just place your plate higher on one of the cloths to make it shorter.

lacy

table details

Doily Placesettings

If you read my blog then you probably know by now that I love doily’s!

For these placesettings I overlapped various sized doilys to create a frame for the graduated plastic square plates. A simple and inexpensive setting that is rich in charm!

Bring on the Bling!

While shopping at my local Target one afternoon I found these shabby chic shower curtain rings and instantly fell in love with them! But not for my bathroom... I had a vision, a vision of sparkly napkin rings! So I gathered up three colored paper napkins and slid this darling ring over them for a pop of bling on the table!

Dress Up a Cup

These small party circles (bottom right - available on my etsy shop) are great for topping cupcakes or clipping onto favor bags.... but why not give a plain paper cup a makeover with them? Here I cut them out with a scallop punch (repeating the scallop accent from the doily’s and tablecloth). Then for a little extra sparkle I punched out a larger plain circle, sprayed it lightly with a spray adhesive and then dipped in pink glitter. After allowing it to dry for about 5 minutes I attached the scallop tag to the glitter tag with a hot glue gun, then attached that to the cup again with the glue gun. (Note: I used the glue gun because the glitter didn’t want to grip with glue dots or tape.) And there you have it! Snazzy little paper cups!

A fairy-tale invitation fit for a princess!

With loads of sweet details including a castle, crown, and lots of ribbony flourishes, this invitation is a wonderful herald of the festivities! Available as a printable PDF on my etsy shop it also very budget friendly! Click here to visit the shop. Because no party is complete with only an invitation I’ve designed coordinating pieces for all your party needs including: Thank You Cards (opposite), a Happy Birthday Banner, Bottle Wrappers, Small Circle Tags, Menu Cards, Place Cards and more!

Special make it

God has given a kindlier power To the favoured strawberry-flower.

excerpt from: Foresight by William Wordsworth

Jennifer Carroll DESIGNS

introducing honeycomb part of the printable wedding collection only on etsy. www.etsy.com/shop/jencarrollva

And this be our motto:

“In God is our trust.”

And the star-spangled banner in triumph shall wave O’er the land of the free and the home of the brave!

Stars & Stripes fore ver While Christmas is my alltime favorite holiday, there is something equally magical about the 4th of July. It is steeped in tradition, heroism and sacrifice and celebrated with lots of food, music and of course fireworks!

Like Christmas it is a time when our country comes together in a bond of brotherhood that is so special. I wish we could capture that feeling more often, don’t you? Here I am proud to present my patriotic table filled with goodies and ideas that I hope will inspire your own Americana Extravaganza!

pretty pinwheels

paper medallion centerpieces Flowers are lovely but why not try something a little different this year? Paper medallions, patriotic ribbon and vintage military buttons can be equally vibrant and fun and they won’t wilt in the heat! To give the arrangement more depth of color I pulled it all together with blue bandanas. For a bit more whimsy I mixed in some star wands and mini pinwheels.

Add a couple of mini flags to complete the scene.

v i n t a g e m i l i t a r y b u t t o n s

Sweet Liberty

all-american cookies before heading out to watch the fireworks be sure to add some of these star spangled cookies to your basket!

Made by kelly of one creative cookie they include the shape of the united states (I love the silver ‘you are here’ dragee on virginia!), a star draped in the flag and some red, white & blue cookie “coins”, these sweet treats will be the star of the show.

Beautiful

America the

Spread a blanket to enjoy the fireworks display or just to have a place to relax and enjoy a leisurely afternoon under the trees. No matter where you are I hope you have a wonderful and safe fourth!

by Elle Ryan

2 1 6 5 8 9 10 11 12

Grate the peel and

SQUEEZE it for all its worth

Pretend it’s

Flavor your tea or water Share it with a

Stuff it with cloves

and let it hang

friend

zest

chocolate

things up

7

Display it in a pretty bowl

Bite down for an breath-freshening experience

out

Sweeten it for a

Accept the lemon for what it is (one day you will appreciate it)!

Treat

3

Introduce it to other

Scrub the kitchen with it

4

lemons

poolside

nibbles

crudites + green goddess dip

let’s go nuts truffles

cilantro chicken salad

green goddess dip This is a super easy shortcut recipe for green goddess dip. It is one of those dishes that gets dramatically tastier if you let it sit overnight so I recommend preparing it the day before.

1/2 cup caesar dressing 1 teaspoon fresh parsley 1 spring onion, coarsely chopped 1/2 teaspoon herbs de provence Place all ingredients into a blender or food processor and blend, blend, blend! The dip will take on a nice green cast - hence the name.

cilantro chicken salad I love chicken salad and make it often but I’m always looking for ways to jazz it up. I also love mexican food and cook with a lot of cilantro - but I had never thought to add cilantro to my chicken salad until now and it’s my current favorite way to eat it!

2 boneless chicken breasts 8 black olives, chopped 1/4 cup cilantro, chopped 1/4 cup mayonnaise salt & pepper to taste.

Boil chicken until cooked through. Allow to cool slightly then shred. I don’t let mine cool too much though because I like how the ingredients meld together when it’s still warm.

Add in remaining ingredients and stir until well combined. I think this also benefits from sitting overnight.

let’s go nuts truffles Hands down the absolute best no-bake treats I’ve ever had in my life! Seriously, these are so delicious. I had intended to give some away when I made the recipe (my neighbors tend to get food gifts when I’m working on new recipes!) but these were so good they never left my kitchen!

Not the best news for my waistline but oh so good to my taste buds. It was a happy/ sad day when I ate the last one!

16 oz. jar of peanut butter 2 cups sifted powdered sugar 2 cups granola cereal 1 cup toasted coconut 1 cup butterscotch morsels 1 stick of butter 1 teaspoon vanilla Combine all ingredients in a large bowl very thoroughly. These are chunky ingredients so you have to really mix and watch out for pockets of ingredients that haven’t blended.

Using a cookie scoop (or a spoon and your hands if you don’t have a scooper) form the dough into small balls and set on a cookie sheet lined with wax paper. Allow balls to chill in the fridge for about an hour to set. You could eat them right away but they will hold their shape better if you let them relax in the fridge. I stored mine in the fridge too.

If you wanted to you could also roll these in some kind of topping or dip in chocolate but they are great just as they are. Enjoy!!

stars

dessert under the

photos: Jen Fariello; styling: Jennifer Carroll

aqua + lime

Set a pretty table with the simplest of things... dozens of hand dyed coffee filters, jars of colored water, mason jars filled with daisies and oodles and oodles of candles!

candlelight glow

This towering confection, made by Anita Gupta with Maliha Creations, is filled with gradient layers of our aqua color scheme.

A scalloped paper mache box filled with paper shred and coffee filters make a perfect nest for these margarita cupcakes garnished with sugar-art dragonflies from Maliha Creations.

details

layers of

A chalkboard arrow points the way to the party scene {top left}. Layers of color make this cake unforgettable! It is sweetly served on layers of coffee filters for a ruffly presentation{top right}.

Lacy letter cut-outs glued to twine and strung between colored straws add whimsy and height to these placecards.

The straws are anchored in jars filled with heart shaped wedding rice{above}.

Custom menus with a ruffled motif repeat the ombre theme{bottom}.

filter

coffee

DIY

I’ve seen lots of coffee filter projects online and was itching to try my hands at one and this party was the perfect opportunity! I wasn’t sure what to expect but I’m thrilled to say that this was soooo easy! Here’s how I did it: ::supplies:: plain white coffee filters (basket style) food coloring (I used neon colors) distilled white vinegar water spoon Container for mixing color & dipping* dryer *Any kind of semi-deep container will work. I used disposable metal bread loaf pans (and recycled them after!). ::step one:: fill container 3/4 full of water. (I experimented with both hot & cold water and found that they worked the same. Using cold water from the tap saved time!) Add food coloring & one tablespoon of vinegar. (Vinegar is the KEY ingredient for this to work so don’t skip it!). Stir with spoon to thoroughly mix color, vinegar and water. ::step two:: separate coffee filters and add to colored water bath. I stuffed as many as I could into each pan and let sit for about 10 minutes.

To string them like I did simply stack five filters on top of each other. Using a bamboo skewer poke a hole in the center. Thread twine through hole and tie a double knot to keep them from sliding off. Cut twine to desired length and hang. easy!

::step three:: remove filters from water and place into your dryer. Turn on and let them tumble dry for about 20 minutes. It doesn’t mark your dryer and it dries them perfectly!

ribbon

yards & yards of

Simply tie cut ribbon strips to your chair in an alternating color pattern to recreate this look at your next party! This ribbon project is heavy on the yardage so consider just doing this to the “guest(s) of honor” chair. Each strand of ribbon I used was about 4’ long.

Fortunately I have a large ribbon stash so this was not a big deal for me. Check out the discount ribbon bin at your local craft store periodically to keep an eye out for ribbons that you can pick up now for future celebrations!

evening

a perfect summer

to celebrate

f blisss

SOUTHERN

photos: Jen Fariello

subtle details creating breathtakingly beautiful memories

succulents, stolen moments, tasty bites, signature stirrers

sparkle

sweet

fireworks

lounging, sparking &

Ceremony Venue St. Paul’s Memorial Episcopal Church • Reception Venue Keswick Hall • Planner Meghan Streit, Shindig Weddings & Events • Designer Jennifer Carroll Designs • Photographer Jen Fariello Photography • Invitations Haute Paper • Wedding Day Papers Jennifer Carroll Designs • Florist Southern Blooms • Cake Cakes of Art • Caterer Keswick Hall • Wedding Gown Vera Wang Luxe Collection • Shoes Kate Spade • Groom’s Attire H.G. Thrash • Groomsmen’s Attire Ledbury, Peter-Blair

team

Summer Sips

Tips & recipes for pairing wine at your next BBQ!

by Lauren Edmondson

ecue Ribs

arb Brown Sugar B

The fragrances of summer are deep and rich—a combination of freshly mown grass and chlorine. Sunscreen straight out of the bottle. A freshly lit match on charcoal.

The tastes of summer are just as scrumptious, especially when a barbeque is involved.

Summer seems like the easiest time to plan meals around the grill, and even easier to grab a six-pack of longnecks and call it a night. But with a bit of thought and creative menu planning, your simple backyard barbeque can take deliciousness to another level.

Paired correctly, a bottle of Virginia wine can be just as refreshing on a warm summer evening as a beer, and it can elevate your grilled dishes to something extraordinary, enhancing the flavor of your food, not just washing it down.

“Wine has intimate relationship with food...

It is a superior compliment to a barbeque.”

Andrew Hodson

Andrew Hodson, owner of Veritas Vineyard and Winery in Afton, Virginia, wholeheartedly endorses sipping on wine with barbeque. “Wine has intimate relationship with food,” he notes. “It is a superior compliment to a barbeque.”

He suggests reaching for a bottle of Virginia rosè during your next outdoor feast. Not quite red and not quite white, rosè is the best of both worlds, and, according to Hodson, “compliments the greatest range of foods.”

Hodson is quick to point out that the rosè created at Veritas is not sticky sweet; in fact, no other sugars are added during the wine making process.

Wine Enthusiast Magazine recently named

yum!

Virginia

as one of the

10 best

wine travel destinations for 2012.

The result is an aromatic and fruity flavor profile that lands crisply and tingly on the tongue. Also making rosès more palatable is their affordable price. The 2011 rosè from Veritas runs about $15.

Along with this Veritas rosè, we’ve chosen two other Virginia wines that particularly suit a pleasant afternoon or evening outside. We’ve also put together some recipes that are yummy by their own right, and even more so alongside a perfect bottle.

Choosing Virginia wines for your outdoor gatherings, pool parties, or beach days is not just about buying and eating local (although we are all for that!) The wines that we have suggested here could go head-to-head with some of the best wines in the world. Put simply, Virginia wines are good. In fact, Wine Enthusiast Magazine recently named Virginia as one of the 10 best wine travel destinations for 2012.

Cheers to your summer!

A perfect compliment

Veritas Vineyard Rosé 2011

The palate-friendly and fun rosé is perfect to enjoy outside on a warm day. Andrew Hodson of Veritas Vineyard loves this wine with

Brown Sugar Barbecue Ribs Ingredients

2 racks baby back ribs (about 2 pounds) 1 recipe Brown Sugar Barbecue Sauce: 1/2 cup tomato paste 1/2 cup balsamic vinegar 1/2 cup bourbon 1/4 cup packed dark brown sugar 2 tablespoons Worcestershire sauce 2 teaspoons garlic powder 1 teaspoon Dijon mustard 2 pinches paprika Kosher salt Stir all ingredients together in a small bowl until sugar is dissolved.

Directions Preheat oven to 350 degrees F. Cut the racks of ribs in half crosswise. Rub the ribs with 1/2 cup of the sauce. Lay the rib pieces meat side down in an 11 by 13-inch baking dish. The pieces will overlap slightly.

Cover the dish tightly with aluminum foil and bake until the meat begins to pull away from the ends of the bones and the ribs are just tender, about 1 hour. Bring refrigerated ribs to room temperature about 1 hour before you grill them.

Preheat an outdoor grill to medium-high heat. Grill the ribs, brushing them with about half the remaining sauce, until they’re crispy and heated through, about 10 minutes. Move the ribs around as they grill, the sugar in barbecue sauce can burn. Let the ribs rest for 5 to 10 minutes before cutting them. The rest of the sauce is prefect for dipping a rib.

Grilled Moroccan shrimp Ingredients

3 cloves garlic, minced 1/3 cup olive oil 1/4 cup Greek yogurt 2 tablespoons each: turmeric, paprika, cumin and cinnamon 2 tablespoons fresh squeezed lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 2 pounds fresh shrimp, peeled and deveined skewers, soaked in water

Directions In a large bowl, stir together the garlic, olive oil, Greek yogurt, turmeric, paprika, cumin, cinnamon, and lemon juice. Season with salt and pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

Blenheim Vineyard 2010 Chardonnay

Lightly oaked, with aromas of ripe pear and honey, this chardonnay is a go-to outdoorsy white. It pairs divinely well with Grilled Dark Meat Chicken.

Grilled Dark Meat Chicken Ingredients

8 tablespoons melted butter 2 tablespoons fresh lemon juice 3 cloves garlic, minced 2 Tablespoons herbes de Provence 1/2 teaspoon salt 1/2 teaspoon pepper 12 pieces dark meat chicken (legs and thighs)

Directions

Barboursville Vineyard 2010 Viognier Reserve

With its subtropical aromas and flavors, this approachable wine will pair beautifully with a bold, exotic dish like grilled Moroccan shrimp. Barboursville wines are highly lauded, and this particular one is no different—it was a Gold medal winner at the 2012 San Francisco Chronicle Wine Competition.

Combine the first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator at least 2 hours, turning bag occasionally.

Heat grill over medium-high heat.

Remove chicken from bag, reserving marinade. Place reserved marinade in a small saucepan; cook over medium heat 5 minutes to reduce. Place chicken on grill coated with cooking spray; grill 30 minutes or until chicken is done, turning and basting occasionally with reserved marinade.

In this Issue

Photography: Photos by Jen Fariello, as noted. All other photos by Jennifer Carroll.

Banners: Obsidian Dawn

_ See you in the Fall!