Even though today is Monday - I figured it would be fun to start the week off with some cocktails and recipes by welcoming VDKA 6100 to my wedding blog {don't forget - it's a holiday weekend coming up for my readers in the US}.

Wedding season is now in full swing and a signature wedding cocktail is the perfect personal touch for the bride and groom to incorporate into their big day. VDKA 6100 is clean, light and easy to mix with an exceptionally smooth taste. VDKA 6100 {which launched in February 2014}, is a premium vodka brand co-created by Hollywood tastemaker Robert De Niro. Here are three VDKA 6100 cocktails that will compliment your upcoming cocktail hour {or party}:

Strawberry Sky
A pink summer drink garnished with refreshing strawberry and cucumber slices

• 3/4 parts lemon juice
• 3/4 parts Simple Syrup
• 3 muddled strawberries
• 2 muddled Cucumber slices

In a shaker, muddle strawberries and cucumbers with simple syrup, add lemon juice and VDKA 6100. Shake over ice and strain into a collins glass over fresh ice. Top with soda water, stir, and garnish with a fresh strawberry and cucumber.

Greener Pastures
A lime, kiwi and basil concoction for every outdoor gathering

• 2 parts VDKA 6100
• 3/4 parts Lime Juice
• 1/2 parts Simple Syrup
• 1/2 parts Sweetened Kiwi Puree*
• 3 Fresh Basil Leaves
*one part simple syrup to four parts fresh kiwi puree.

Gently rub basil in a shaker with a muddler. Combine all remaining ingredients in a mixing glass with ice and shake until extremely cold. Strain into a sour glass over crushed ice and garnish with kiwi slices and fresh basil.

Sunday Morning
A delicious brunch alternative to mimosas paired with celery, lime, pineapple and prosecco

• 1 1/2 parts VDKA 6100
• 1/4 parts celery juice
• 1/2 parts Fresh Lime juice, 
• 1/2 parts Fresh Pineapple Juice
• 1/2 parts Simple Syrup
• Top with Australian Prosecco

Combine all ingredients (except Prosecco) in a shaker and shake until extremely cold. Strain in to a champagne flute, top with Prosecco, and garnish with celery and pineapple.

About VDKA 6100: Crafted in Australia, sculpted in France and designed in New York, VDKA 6100 uses the freshest seasonal whey from grass-fed New Zealand cows and natural spring water, is triple distilled to its purest form and charcoal filtered to eliminate all impurities. 

If you are planning any summer parties or an ice cream themed bridal shower or having a wedding with an ice cream bar - you will love the recipe I am sharing from Scoop Adventures. The author Lindsay is an avid ice cream maker and blogger and has traveled across the US in search of the best ice cream and brings them to you in her brand new book. And, today, Lindsay is here to bring you two of her recipes - she shared her Blueberry Mojito Ice Cream recipe earlier today.  PS: I'm now looking for an ice cream maker for myself - if you have one, please leave me a comment as I'd love to know what kind is your favorite.

Arctic Refuge Wild Berry Snap Ice Cream

Adapted from recipe by Hot Licks Homemade Ice Cream, Fairbanks, Alaska

makes 1 generous quart {940ml}

from Lindsay . . . Hot Licks showcases several ice cream flavors inspired by the elegance of the Alaskan wilderness, including this delicious creamy, tart and spicy creation, which was developed in cooperation with the Northern Alaska Environmental Center to honor the Arctic National Wildlife Refuge.

2 egg yolks
1 3/4 cups (414ml) heavy cream
1 3/4 cups (414ml) whole milk
2/3 cup + 5 tbsp (193g) sugar, divided
Pinch of salt
1 tsp vanilla extract
1/2 cup (96g) fresh or frozen blueberries
1/2 cup (65g) fresh or frozen cranberries
1 tbsp (15ml) water
1/2 cup (30g) crumbled gingersnaps

Fill a large bowl with ice water. Whisk the egg yolks in a medium bowl and set aside. Combine the cream, milk, 2/3 cup (133g) sugar and pinch of salt in a medium saucepan. Warm over medium heat until the mixture is hot and the sugar dissolves, 4 to 5 minutes. Temper the eggs by slowly pouring 1/2 cup (118ml) of the warmed cream mixture into the yolks, whisking constantly until combined. Return the warmed yolks to the pan with the remaining cream mixture. Heat the custard over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from the heat and pour through a fine-mesh sieve into a medium bowl. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Add the vanilla. Cover and refrigerate until well chilled, at least 4 hours or overnight.

To prepare a blueberry swirl, combine the blueberries and 2 tablespoons (25g) sugar in a small saucepan and place over medium heat. Stir constantly until the blueberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the blueberries break down and release all of their juice, 2 minutes. Remove from the heat and cool completely.

To prepare a cranberry swirl, combine the cranberries and remaining 3 tablespoons (37g) sugar in a small saucepan and place over medium heat. Stir constantly until the cranberries begin to burst, about 5 minutes. Turn the heat to low and simmer, stirring frequently, until the cranberries break down and release all of their juice, 3 to 5 minutes. Add the water and stir to combine. Remove from the heat and cool completely.

Today my blog is being turned into a yummy cookbook of sorts. Remember my post from yesterday on the Homemade Ice Cream Bridal Shower inspiration? Today, Lindsay {the author of Scoop Adventures}, is here to share two of the homemade ice cream recipes that are featured in her new book with us. Please check back early this afternoon for another ice cream recipe from Lindsay. Her book {which is based on the name of her blog} features 80 recipes that she has adapted from some of the greatest ice cream parlors across the country. You may have even stopped by some of these specialty shops + restaurants in your travels. Oh, and since I'm now anxious to try my hand at my own homemade ice cream - do you have a favorite ice cream maker?

Blueberry Mojito Ice Cream

makes 3 cups {705ml}

from Lindsay . . . Fruity, full of citrus, with a hint of mint and a smack of rum, this ice cream tastes exactly like the real thing. If you have visited New Orleans, you may have stopped by St. Joe’s Bar, the inspiration for this ice cream. At St. Joe’s they muddle fresh blueberries and mint into a mix of sugar and alcohol for a truly refreshing drink. After a hot summer day of picking blueberries, I was inspired to make this cool drink into an equally refreshing scoop.

Lime Syrup
1/4 cup (59ml) lime juice
1/4 cup (50g) sugar

Ice Cream Base
1 cup (230g) fresh or frozen blueberries
1/2 cup (100g) sugar
1 cup (237ml) whole milk, divided
1 tbsp (9g) cornstarch
1 1/4 cups (295ml) heavy cream
1/4 cup (24g) packed mint leaves
1 1/2 tbsp (22ml) white rum

To make the lime syrup, combine the juice and 1/4 cup (50g) sugar in a small saucepan and place over medium heat. Heat until the sugar is dissolved, 1 to 2 minutes. Pour into a small bowl, cover and refrigerate until completely cool.

To make the ice cream base, combine the blueberries and 1/2 cup (100g sugar in a small saucepan. Warm over medium heat, stirring frequently, until the mixture is simmering and slightly reduced and the berries release their juices. Remove from the heat and set aside.

Fill a large bowl with ice water. In a small bowl, combine 2 tablespoons (30ml) of the milk with the cornstarch, whisk and set aside. Combine the remaining milk and cream in a medium saucepan and place over medium heat. When the mixture is hot and begins to bubble, remove from the heat, add the mint and steep at room temperature for 20 minutes. Pour the mint-infused milk through a fine-mesh sieve, pressing on the back of the mint with a wooden spoon to extract as much flavor as possible.

Return the mint-infused milk to a medium saucepan and bring to a low boil over medium heat. Remove from the heat and gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture is slightly thickened, about 30 seconds. Remove from the heat and pour into a medium bowl. Set the bowl in the ice water bath to cool, 20 minutes, whisking occasionally. Combine the blueberry mixture and cooled ice cream base in a blender and blend until the berries are fully incorporated. Cover and refrigerate until well chilled, at least 4 hours or overnight.

Whisk the chilled ice cream base, and add the lime syrup and rum. Pour the ice cream base into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a freezer-safe container and freeze until firm, at least 4 hours.

Happy Valentine's Day Eve - I'm thrilled to welcome Great Performances {one of NYC’s premier event production companies} to the blog today. They are here to share their tips for turning an ordinary Valentine's Day celebration into an extraordinary one! First up is the menu . . .

Menu Planning

1. Focus on aphrodisiac menu items such as oysters, dark chocolate, truffles, red wine and ginger to set the mood for your romantic evening.

Recipe Suggestions:
Mini Truffle Mushroom Pizzas
Chocolate Decadence Cake
Carrot Ginger Soup

2. Create a menu inspired by the Seven Deadly Sins with rich and creamy items representing gluttony, gold leaf garnishes for greed, a spicy dish for anger or beautiful desserts for vanity.

Recipe Suggestions:
Mae Mae Café Pasta with Kale and Sausage
Spicy Vegetarian Chili
Sylvia’s Table Meringue Kisses

3. As a nod to Cupid, serve a kabob style dish skewered on Cupid’s arrows.

Recipe Suggestions:
Tequila and Lime Chicken Skewers

Decor

1. Create a dramatic and romantic atmosphere by buying inexpensive candles in bulk – with varying heights and widths – so you can fill your space with the warm glow of hundreds of flickering candles. Cover every surface with candles to make a bold and beautiful statement.

2. Stop in to your local bodega or corner market and buy several dozen of their inexpensive rose bouquets. At checkout, have the store bundle all of the bouquets together to create one huge assortment of bright red roses. By skipping the florist and taking this semi-DIY approach, you can make a giant bouquet for a small investment.

3. Rethink the usual reds and pinks and use deep purples and golds to create a more dramatic and sophisticated table. Adding in a touch of black lace ups the ante with a seductive flare.

4. Be playful with your centerpieces – a collection of ostrich feathers on the table are a light and seductive accent for the evening.

Misc.

1. Instead of simply giving a gift, design a special treasure hunt for your special someone. Incorporate each course of the meal by hiding clues under plates or with certain dishes – get creative!

2. If you don’t have time to cook a full meal, you can still make the evening special by setting a beautiful and simple table – don’t forget the candles! – and ordering in from your favorite takeout restaurant. This way you don’t have to worry about dishes and will have more time for a relaxing and romantic evening together.

About the Guest Author: Great Performances is New York City’s premier catering company spearheading the evolving “food as fashion” movement. The company is known for incorporating seasonal ingredients into its delicious, innovative and beautifully designed food presentations. Counting many of the city's most high-profile cultural institutions and landmark properties as clients, such as Sotheby's, The Plaza, Asia Society, BAM, and Dizzy's Club Coca-Cola (at the Home of Jazz at Lincoln Center), Great Performances is the only New York City caterer to own and operate its own 60-acre organic farm, Katchkie Farm, in Kinderhook, NY.

Images Credits for Decor Ideas: Purple and Gold Place Setting via fabyoubliss.com, Ostrich Feathers, Roses from Market via kimberlytaylorimages.com

this post contains an affiliate link

With Valentine's Day next Thursday, why not try something out of the ordinary and spice-up your Valentine’s evening menu with some delicious, yet simple, meals from the Central American country of Belize? You can bring some tropical flair to your dining table this year with a spicy Valentine's menu to heat up your body, heart and soul. These recipes and more can be found in the first hardcover cookbook from Belize entitled Flavors of Belize: The Cookbook. I have the full recipes for you today, along with a printable menu {available both with the following menu or left blank with spaces for appetizer, main dish, side dish and dessert - see end of post for the link to download your menu}.

Download Printable Dinner Menu for 2 | Download Blank Printable Dinner Menu

Each menu is 4.25 x 5.5 and comes with 4 up on an 8.5x11, simply trim in half both
vertically and horizontally and you will be all set to present at each tablesetting.

PS: Are you loving the red lip stamp and "Valentine" type as much as I am? Well, they are available for download from Ex over at Creature Comforts. She created them as Valentine Themed photoshop brushes along with a few other "love" themed sayings.