Fizzy Champagne Cocktails to Take Your Brunch Game to the Next Level...

Courtesy of Kayla Kitts

Hi Friends,

Champagne makes everything better. And these champagne cocktails are brunch's new BFF.

Lazy Sunday Mimosa

Photo By: FoodNetwork.com

Classic spring hues are in full effect with this tangy mimosa that combines the flavors of pineapple and blood orange. My favorite part? The pink-sugared rims. Get the recipe>>>

Savannah Fizz Cocktail

Photo By: She-N-He-Photography

Celebrate warm-weather seasons with this refreshing libation inspired by Georgia's oldest city. Get the recipe>>>

Pomegranate Mimosa


This two-step mimosa is almost too easy to make. Sweeten spring brunches with a refreshing drink made from pomegranate juice and a lemon twist. Get the recipe>>>

Fresh Peach Bellini

Photo By: FoodNetwork.com

Peaches are ready for the picking as early as May. And if you just can't wait, we've got the perfect starter sip. Four ingredients (fresh peaches, lemon juice, sugar and champagne) make this a sweet wake-up call. Get the recipe>>>

Sparkling Spring Sangria

Photo By: ALX Creatives

Keep your hosting duties to a minimum with a batch of sparkling sangria featuring sweet, vibrant fruits. Raspberries, oranges and green grapes make this one a crowd-pleaser. Get the recipe>>>

Rose & Mint Champagne Cocktail


Dried rosebuds, fresh mint, lime and champagne combine to make this beautiful and delicious addition to any celebration. Get the recipe>>>

Orange Cream Mimosa

Photo By: FoodNetwork.com

You can't just "wake up and make" this mimosa, but the time spent is well worth it. Homemade orange cream sorbet becomes the base of your mimosa. Top with champagne and watch the sorbet dissolve into a sea of bubbly bliss. Get the recipe>>>

Pineapple Gin Punch

Photo By: FoodNetwork.com

This refreshing gin punch is perfect for midday lounging. Plus, its pineapple twist is perfect for transitioning right into summer. Get the recipe>>>

Sparkling Grapefruit Cocktail


A twist on the classic mimosa, this drink pairs champagne with grapefruit juice, anise syrup and the herbal liqueur Campari to create brunch's newest companion. Get the recipe>>>

Mojito Champagne Cocktail

Photo By: FoodNetwork.com

This twist on the classic mojito makes it a perfect cocktail to pair with your favorite brunch. Maybe even brunch on the beach? Get the recipe>>>

Peach & Champagne Cocktail

Photo By: FoodNetwork.com

Make a simple and refreshing cocktail using champagne and white peaches. It's perfect for sharing or keeping to yourself. Get the recipe>>>

Tea-Infused Champagne Cocktail


Infuse vodka with your favorite tea to create a new addition to your brunch table. Elderflower liqueur and champagne top off the concoction. Get the recipe>>>

Watermelon Champagne Cocktail

Photo By: FoodNetwork.com

Take advantage of peak watermelon season by making these refreshing cocktails with vanilla vodka, triple sec, lime juice and champagne. Get the recipe>>>

Rose-Lemon Champagne Punch


This sparkling cocktail is crisp, refreshing and pretty to boot. Get the recipe>>>

Raspberry Mimosa

Photo By: FoodNetwork.com

Raspberries, orange juice and champagne combine to create an easy yet delightfully reviving take on the classic mimosa. Get the recipe>>>

Rosemary Champagne Fizz

Photo By: FoodNetwork.com

Dress up your spring libations using clips straight from your garden. This fizzy, rosemary-infused cocktail is the perfect way to celebrate your green thumb. Get the recipe>>>

Cheers!

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Yvonne

Happy Earth Day!

Courtesy of National Geographic

Hi Friends,

In 1970 smog choked major U.S. cities and toxic waste flooded rivers. That same year nearly 20 million Americans participated in events on April 22, spearheaded by Wisconsin Senator Gaylord Nelson, to draw attention to the environmental issues plaguing the planet and human health. Named Earth Day, April 22 has remained a time to celebrate restoration and stand up for the planet. Today we wanted to share with our friends...

It's Earth Day and we thank each and every person for doing your part.

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Yvonne

Spring Sips: Set Up a Sparkling Wine Cocktail Bar

Courtesy of H. Camille Smith
Photography by Sarah Busby; Styling by H. Camille Smith

Hi Friends,

Raise a glass to winter's end with one of these sparkling wine cocktails that pair your favorite bubbly — Champagne, Cava or Prosecco — with sweet, fruity flavors for an irresistible spring sip your guests can mix up themselves.

Toast to Spring


Seriously, what's not to like about pairing your favorite sparkling wine with fresh fruit juices or liqueurs for a sparkling spring sip?! After all, this winter was a tough one; let's raise a glass to the return of warm weather, bird song and Mother Nature's flower-filled spring show!

Get Ready to Chill


Use a large, ice-filled beverage tub or porcelain bowl to chill sparkling wine to the perfect temp. Want to speed up your chill time? Put science to work and add water (an excellent conductor) and a handful of kosher salt (which lowers the water's freezing point) to the mix to rapidly bring your bottles to the ideal temp, which for sparkling wine is around 50 degrees Farenheit.

Let Them Help Themselves


Our easy set-up ensures guests can belly up to the bar and follow along with the chalked-up recipes to mix a spring sip that perfectly suits their taste.

Bring On the Mixers


After all, what's a cocktail without a mixer? The answer: still sparkling wine (and still delish!) but these sweet add-ins will take your spring sip to the next level. You'll need Creme de Cassis (blackcurrant liqueur) for the Kir Royale, peach nectar (look in your grocery store's Hispanic or international section) for the Bellini and good ole' oj (fresh-squeezed or storebought) for the Mimosas.

Don't Forget Garnishes


This is a celebration after all and garnishes add both a pretty and practical fininshing touch. For ours, we skewered fresh blackberries and raspberries and sliced naval orange slices into quarters.

Spell It Out


For our spring bar, we chose the 3 most popular sparkling wine cocktails: Mimosa, Bellini and Kir Royale. To ensure guests could play mixologist, we created a chalkboard sign that spelled out the ingredients — precise proportions aren't necessary, let each guest mix to suit their taste.

Stash Necessities Below


Short on space? Use a colorful tray to stash empty glasses, napkins and additional mixers or garnishes below.

Toast the Season


We used fluted glasses for our cocktails but they'd be just as delish sipped from less common sparkling wine glass styles — the coupe (a champagne glass with a short, shallow bowl) or the tulip (a champagne glass shaped like the flower) — or even stemmed or stemless red or white wine glasses.

Garnishes: Fresh Is Best


Not just for looks, garnishes add a little extra boost of flavor to your cocktails. To ensure they look and taste their best, prep them the day of your party, then cover and refrigerate till right before guests arrive.

Serving Pieces: Use What You Have


Mismatched is having its moment so don't worry if you don't have a collection of matching serving pieces. For ours, an old transferware gravy boat is just the right shape to store skewered garnishes while a silverplate salt cellar holds orange slices.

Cheers!

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Lobster in the Spring...

Compliments of Maine Lobster Now

Hi Friends,

Here are some great tips so you can have the best results when cooking your tails. If you carefully follow our instructions on how to cook lobster tails, you will look and cook like a pro! Don't worry, for most people cooking lobster tails is a new experience. When your lobster tails arrive, they will be brown in color and the inside of the tail will be a gray color. This is natural and lobster tails do not turn red until they are cooked!

Store Your Lobster Tails Properly Until You Are Ready To Use
Your lobster tails are shipped frozen in dry ice unless they are ordered with a fresh or live product. If you order was shipped with dry ice, don't worry, the gas in dry ice is as harmless as the carbon dioxide you exhale(but please don't breath it in). We would never ship your product with dangerous material, however, we do not recommend handling the dry ice without gloves. If you order was shipped with gel packs, your tails may begin to "sweat" or have water beads on the outside of the tail. Although the outer rim of the shell may be beginning to defrost, your tail meat is totally safe and can be stored properly. Once your tails are thawed, do not refreeze your lobster tails at home, the slow freezing process in a conventional freezer will actually break down the cell wall of the raw lobster meat and ruin the texture of your cooked lobster tails. Place your lobster tails in the freezer right away until 24 hours prior to use. Do not store for more than 3 months or your tails may begin to dry out.

Thaw Your Tails Thoroughly To Avoid Meat Sticking to the Shell
If you want to avoid your tails sticking to the shell, thaw your tails 24 hours prior to cooking in a refrigerator inside a leak-proof container. Your tails are defrosting so they will leak fluid. If your tails are frozen and you are cooking today, that is not a problem, just keep your lobster tails in a sealed bag and soak in cold water for at least 30-60 minutes. Larger tails will take longer to thaw. If you want to butterfly a lobster tail, thawing your tails will be critical because you will have to cut the meat, and you won't be able to do so if the tails are not thawed all the way.

Common Misconceptions
It is common to have tomalley in the center of the tail. It appears black and sometimes green and sometimes will startle customers. Do not worry. This is a natural part of the lobster tail. It is actually the liver and is totally edible and is considered a delicacy. If you do not desire to eat this it can be rinsed off with water once the lobster is fully cooked.

Most lobster tail meat is white but it is also common to have a light pink tint to the meat for lobsters that are preparing to shed. Once again, this is a totally natural process and is totally edible. If you want to remove the pink tint, you can rinse most of it off with warm water afteyouur have cooked your tail.

Great! You've decided you want to boil your lobster tails. This is a great choice because if stored and thawed your lobster tails properly, this is the cooking technique we recommend to minimize your tails sticking to the shell! Boiling is always a safe bet and if you are a first timer or old timer, this is the technique you can count on. Keep in mind larger lobster tails take longer to cook. And just another reminder, it's always better to under-cook your lobster tails than to over-cook them. You can always drop them back in the boiling water if they aren't done. We also recommend adding some Maine sea salt to the water before boiling so you can add more of that signature lobster flavor you love. This will actually reproduce the same consistency as ocean water!

Want to try to make exploding lobster tails like the pros? Who doesn't?! Check out our instructions on how to cook exploding lobster tails. before you begin boiling to learn more! If you want to give the butterfly technique a try, don't forget your seafood shears!

PRO TIP - Keep your tails from curling in the lobster pot so the tails will lie flat on a plate when they are done; use a metal or wooden skewer so the lobster tail stays straight while cooking!

Lobster Tails Boiling Instructions

1. Bring a pot of water to a boil.
2. Reduce heat to a soft boil and add Maine sea salt.
3. Drop tails in one at a time and set your kitchen timer for the time listed below. (Same time for larger quantities).
4. Don't forget you'll need metal tongs, gloves, or a strainer to get the hot tails out of the boiling water.
5. Cool the cooked lobster tails right away with fresh water to keep them from over cooking.
6. Serve and enjoy!

Steaming lobster tails is another a great option when deciding the best cooking option for you and your family. This cooking method is faster than boiling and is arguably the most traditional way. Since you are actually cooking at a higher temperature, it's even more critical not to overcook your tails.

PRO TIP - Keep your tails from curling in the lobster pot so the tails will lie flat on a plate when they are done; use a metal or wooden skewer so the lobster tail stays straight while cooking!

Lobster Tails Steaming Instructions

1. Choose a pot large enough to hold your lobster tails with a tight-fitting lid that is large enough to fit the lobster tails with enough room for the steam to circulate around them.
2. Place a steamer basket or an upturned colander in the pot so lobster tails are not submerged in the water.
3. Pour in cold water to a depth of about 2 inches.
4. Cover your pot and bring water to a boil.
5. Once the water is boiling, quickly add the lobster tails to the pot and cover.
6. Steam the lobster tails using the lobster tails steaming times below.
7. Once you have reached your approximate cooking time, remove the pot from heat and check one of the tails. The tails should be completely cooked in the center of the meat.
8. Remove you lobster tails from the cooking pot using tongs or gloves so that your tails to not overcook.
9. Serve with drawn butter and enjoy!

Lobster Tails Baking Instructions


Great! You've decided to bake your lobster tails. This is fun because you can really get a mind-blowing presentation for your guests. You'll have to be careful not to overcook your lobster tails because the meat can dry out very quickly, so its critical to keep check your tails early just to be sure. We suggest putting these on the middle rack of your oven. Another great way to keep your tails moist is actually brushing butter on the meat along with parsley or other spices. Baking lobster tails is necessary for butterflying lobster tails like our lobster tails product photographs. This is a more advanced technique, but once you get it down, you will have your friends in disbelief.

Butterfly Lobster Tails Quick Reference Guide:

1. Be sure your tails are completely thawed, see our lobster tails thawing instructions if you are unsure.
2. Cut the upper shell down the center of the back with seafood shears leaving tail fan intact. You can cut into the top half of the meat so it can 'open' like the pictures once pulled up on the shell.
3. Give the tail a good rinse and remove any vein or tomalley. Do not remove under-shell.
4. Run finger between the meat and the shell to loosen from each other. The goal here is to separate the tail and the shell.
5. Lift uncooked tail through the slit to rest on top of the shell. You can leave the end of the tail meat in the tail fin shell.
6. When the leave the lobster tail meat laying on the lobster shell, as the meat cooks, the meat will 'open' and give the butterfly effect you are looking for! (If you really want to get carried away you can use a steam gun and curl the tail meat manually!)
7. Continue to Lobster Tails Baking Instructions below.

PRO TIP: If you really want the shell on your tails to come out extra red (like our pictures) boil she shells separately and then place your tail meat back on before baking! Jumbo sizes usually have a much darker shell and sometimes don't come out as red as you'd like!

Lobster Tails Baking Instructions:

1. If you haven't followed the Butterfly Lobster Tails Quick Reference Guide above, than make sure your tails are completely thawed. If you are unsure, check our lobster tails thawing instructions above.
2. Preheat oven to 350 degrees F.
3. Place prepared lobster tails on a baking pan. Don't forget to add a little water to the pan so your lobsters tails don't dry out!
4. Brush each lobster tail with Kate's Butter.
5. Bake using the baking times below or until an instant-read thermometer registers an internal temperature of 140 degrees. Do not overcook.
6. Remove from over and serve with melted butter and lemon wedges!
7. If you are have followed the butterfly technique above, add butter and paprika(optional) and broil for 3 minutes.

Grilling lobster tails is a great technique for that unique char flavor. Cooking lobster tails on the grill is also a great technique because you can add the grill lines on your lobster tails for an added effect for your guests. Lobster tails are unique because if you cut them the long way (down the center) you wont even have to flip your tails, you can just cook them on one side. In the grilling directions below you can add some spices before you put your lobster tails on the grill for added flavor. Be sure your tails are completely thawed before you get started, if you aren't sure if your tails are thawed or not, please see our lobster tails thawing instructions before you start grilling. You'll also want to make sure you have your grilling utensils handy so your tails don't over-cook.

Lobster Tail Grilling Instructions

1. Prepare a medium-high gas or charcoal grill fire.
2. Brush olive oil on cut sides of the lobster tails and set them bottom side down on the cooking grates.
3. Grill until the shells are bright red and the protein in the juices that seep from the shells turns white and coagulates. (There’s no need to turn the lobster tail over.) Do not overcook.
4. A thawed lobster tail will take about 8 minutes to grill.
5. Remove the lobster tail from the grill and let cool for a few minutes.
6. Serve warm with the dipping sauce of your choice.

Spring is here so let's fill up on lobster with these delicious recipes...

Bon Appétit...

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Live well,
Yvonne

Happy Easter!

Courtesy of Sassy Cats

Happy Easter Friends!

May the simple joys fill your day, hope light your path, the many blessings of Easter stay forever in your heart, and the Origin of The Easter Bunny make your day.

Origin of The Easter Bunny

The Easter Bunny is a symbol that originated with the pagan festival of Easter. The goddess, Easter, was worshiped by the Anglo-Saxons through her earthly symbol,the hare or rabbit.

The date of Easter is determined by the moon whose symbolism is strongly tied to that of the hare. In fact, the hare is the symbol for the moon. Ever since the Council of Nicea in 325 A.D., Easter has been celebrated on the first Sunday following the first full moon after March 21st.

The Easter bunny was introduced to American folklore by the German settlers who arrived in the Pennsylvania Dutch country during the 1700s. The arrival of the "Oschter Haws" was considered "childhood's greatest pleasure" next to a visit from Christ-Kindel on Christmas Eve. The children believed that if they were good the "Oschter Haws" would lay a nest of colored eggs.

The children would build their nest in a secluded place in the home, the barn or the
garden. Boys would use their caps and girls their bonnets to make the nests . The use of elaborate Easter baskets came later as the tradition of the Easter bunny spread through out the country.

Happy Easter from your friends at Interior Design!

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Live well,
Yvonne

Our Favorite Easter Recipes

Courtesy of Kayla Kitts and Farima Alavi

Happy Easter Friends,

Surprise your Easter guests with festive and seasonal bites to create the perfect accompaniment to your Sunday table. From carrot cake cookies to flatbread egg pizza, guests will love the homemade touch in each bite.

Royal Icing Bird Nest


All you need are four ingredients and a balloon to make this delicate, porcelain-like bird's nest. It's a perfect spring-inspired centerpiece or can become the perfect way to display Easter candy and other small sweets. Get the recipe>>

Melon Cups


Incorporate the colors of spring with these easy-to-assemble melon cups. Using a melon baller, scoop out cantaloupe, watermelon, and honeydew, and place them into white paper bowls embellished with coordinating ribbon.

Lemon Cupcakes


Even though cupcakes can be enjoyed any time of year, this lemon cupcake recipe is the perfect nod to warm weather. The Limoncello frosting adds a flavorful sour kick. Get the recipe>>>

Brunch Flatbread


Top this individual-sized breakfast pizza with a fried egg and plenty of arugula for a nutrient- and flavor-packed menu item. Get the recipe>>

Three Ways to Make Deviled Eggs

From: Sam Henderson

Jazz up your standard deviled eggs recipe by adding some tasty flavor combinations like bacon, spinach, red onion, tomato, Parmesan cheese, parsley, basil and pine nuts. Is your mouth watering yet? Get the recipe>>

Hatching Chick Egg

From: Kim Stoegbauer

Give the kids a fun, interactive snack, like this hard-boiled hatching chick egg. Use a carrot and nori to form the eyes and nose of the chick. Get the recipe>>

Easter Egg Macaroons

From: Sam Henderson

Use eggshells to bake macaroon batter and form a traditional Easter egg shape. For an extra-sweet taste, dip each baked macaroon halfway into melted chocolate and let harden for a delicious shell-like coating. Get the recipe>>

Spring-Inspired Petit Fours


Do you really want to impress holiday guests? Then give these pretty petit fours a try. These bite-sized treats are perfect for larger gatherings where finger foods are a must-have. Get the recipe>>

Cherry Peeps Cocktail for Easter

From: Michelle Edgemont

Serve a signature drink at your Easter crafting party that represents an Easter staple - Peeps! This creamy cocktail doubles as a delicious beverage and dessert. Get the recipe>>

Bird's Nest Cookies

From: Kim Stoegbauer

To make these adorable and festive cookies, use your favorite cookie recipe and top with food-colored flaked coconut and jellybeans or egg-shaped candy. Your friends will think you're a decorating pro!

Ham and Cheese Quiche


A snap to make, this crustless quiche is just as good reheated as it is fresh. Get the recipe>>

Colorful Deviled Eggs

From: Michelle Edgemont

Dye traditional deviled eggs in pastel colors for a festive touch to your Easter party food table. Get the recipe>>

Chocolate Strawberry Shortcakes


Chocolate strawberry shortcakes? You heard right. We've added an unexpected twist to the classic warm-weather dessert. Strawberries and chantilly cream form a light sandwich filling in between two chocolate biscuits for this no-fail treat. Get the recipe>>>

Brown Sugar Glazed Ham

From: Courtney Whitmore

What's a traditional Easter dinner without ham? The brown sugar glaze adds a touch of sweetness your guests will savor. Get the recipe>>>

Coconut Almond Bunny Tails

Photo By: Heather Baird SpringleBakes.com

Satisfy your sweet tooth with these coconut truffles that resemble cute bunny tails. The roasted almond center provides the perfect amount of saltiness for a delectable flavor combination. Get the recipe>>>

Tiffany-Blue Macarons With Orange Blossom Buttercream


Sugar pearls give these Tiffany-blue macarons an elegant look. Pair the macarons with orange buttercream frosting for a delicious flavor contrast. Get the recipe>>>

Jelly Bean Place Cards


It's not Easter unless jellybeans are involved. Tape the bottoms of colorful cupcake liners together and fill with jellybeans in corresponding colors. Write each guest's name on a piece of paper taped to a toothpick, and insert it in the middle as place cards. The place cards serve double duty as party favors.

Speckled Egg Petit Fours

Photo By: Jason Kisner

Use your favorite pound cake recipe to make these adorable egg-shaped petit fours. Get the speckled look using cocoa powder and vanilla extract mixture. Get the recipe>>>

Tomato Burrata Crostini


No matter how big or small your Easter gathering is, this crostini recipe will be sure to please all your guests. Get the recipe>>>

Easter Pancakes


Place Easter-shaped molds on a preheated pan and fill with batter. When the bottoms of the pancakes are set, remove the molds by their handles, then flip them to finish cooking. Molds: Easter mini pancake molds, $15 for a set of 3, williams-sonoma.com; Photo courtesy of HGTV Magazine.

Fresh Homemade Cinnamon Rolls

Photo By: Evin Photography

Serve these fresh homemade rolls after Easter dinner or for breakfast. Either way, you can't go wrong with this gooey, rich recipe. Get the recipe>>>

Neopolitan Bonbon Cupcakes


If you're having a formal Easter party, make sure to place these beautiful, sweet cupcakes at the center of the table. The Neopolitan cakes are topped with Belgian chocolates for an elegant look. Get the recipe>>>

Dip-Dyed Marshmallows

Photo By: Jason Kisner

Skip egg dying this year, and dye marshmallows instead. These sweet treats are embellished with edible gold leaf for a stylish addition to your Easter basket. Get the instructions here>>>

Raspberry Cheesecake Ice Cream


Sandwich this easy-to-make ice cream recipe between two of your favorite cookies. Get the recipe>>>

Easter-Inspired Chex Mix

From: Michelle Edgemont

Make your Chex Mix fit the theme with the addition of Easter-inspired candies. Mix one bag each of pastel-colored M&Ms, Easter peanut butter M&Ms, Chex Mix cereal and one can of cocktail peanuts in a large bowl. Place mix in colorful, patterned cupcake liners and style on a white cake stand to give height to your snack table.

Bon Appétit...

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Live well,
Yvonne