Archive for the ‘FOOD’ Category

08.17.16

DIY COCKTAIL BAR

DIY cocktail bar | designlovefest

a couple of Saturdays ago i attended a summer evening soirée with Cointreau that was both beautiful and fun! they served all different types of cocktails and food based off of different destinations – Tulum, Croatia, Marrakesh (remember this photo?), etc. one of the stations was a DIY cocktail bar (featuring Cointreau Rickeys) that i wanted to re-create for you to show how you can bring artful twist on entertaining at your own soirées with delicious cocktails. it’s a super simple recipe of fresh lime juice, club soda and Cointreau and can be personalized by guests with fresh fruits and herbs. i also love that the set up can double as decor because of all the pretty produce!

DIY cocktail bar | designlovefest

what you’ll need for the cocktail portion:
• Cointreau
• limes
• club soda

for the DIY bar: 
• herbs  (basil, mint, rosemary)
• strawberries
• dragon fruit
• blackberries
• mango
• apricot
• cucumber
• jalapeño
• limes

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

creating the bar:
• wash and cut all of your produce. arrange all of the items in different sized bowls and platters. set out a jigger, muddler, bucket of ice, glasses and a bottle of Cointreau. you can either have guests juice their own limes or you can do that before hand but make sure it’s fresh lime juice, that part makes a big difference. the only liquor you need is the Cointreau as it’s 80 proof and can stand alone for a balanced and refreshing cocktail.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

• to assemble have guests select their desired ingredients and place them in the bottom of their glass, muddle everything together and top with 1 ounce fresh lime juice, 2 ounces Cointreau, add ice and top with club soda.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

• we went all out on the produce selections because it’s summer and there are so many beautiful things in season (especially the berries)! feel free to scale it back to whatever you have on hand. a few combinations we loved – blackberry + mint, cucumber +mango + jalapeño and dragon fruit + basil + strawberry.

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

cheers, everyone! we hope you have fun creating your DIY cocktail bar. xx

DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest
DIY cocktail bar | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

(this post was sponsored by Cointreau, all opinions are my own). 

08.11.16

ROSE INFUSED VODKA

rose infused vodka | designlovefest

we have some seriously talented remote contributors here at designlovefest and i absolutely love sharing the content they create. it’s such an honor to work with so many incredible women! today’s post is from sarah from bird dog wedding with beautiful images from kristen kilpatrick. sarah produced this gorgeous post on naturally dyeing fabric and she’s back today with another equally stunning post on infused vodka!

rose infused vodka | designlovefest

“The end of summer is fast approaching and we’ve been trying to soak up every last minute of it! Our favorite way to slow down and enjoy these long sunny days is getting  together with a great group of friends to sip on a refreshing cocktail to beat the heat.

Playing around with different cocktail recipes and ingredients is always fun, but I thought I would kick it up a notch this summer with a DIY vodka infusion! It’s a playful and easy way to personalize your drinks and give them a unique twist. You can tailor the infusion to your specific taste and preference since you can infuse vodka with almost anything! Some great flavors to try are lemon, watermelon, blueberry, basil, mint, lavender, jalapeños, or even vanilla. Since I’m a sucker for all things floral I thought I’d give a rose infusion a try. It was such an easy process and turned our vodka the prettiest shade of peachy pink with delicate floral notes.”Sarah

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rose infused vodka | designlovefest

What you’ll need:
For the Vodka Infusion:
• 4 cups vodka
• 4 tbsp organic dried rose petals

For the Cocktail:
• 1/2 oz. simple syrup
•  1/2 oz. rose water (optional)
• 2 oz. rose infused vodka
• 2 oz. grapefruit Juice
•  4 oz. tonic Water

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rose infused vodka | designlovefest

• To create your rose infused vodka simply combine dried rose petals and vodka in a clean airtight container and let sit for at least 24hrs or up to a week depending on how strong you prefer. I chose a ratio of about 1 tablespoon rose petals to 1 cup vodka. To note- choose a high quality vodka that you enjoy drinking but keep in mind that the higher the alcohol content the stronger the infusion will be. I sourced the organic dried rose buds and petals from my local grocery stores bulk tea section.

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• Once I was satisfied with the strength of the infusion I strained out the rose petals and transferred my vodka to a nice bottle. I decided to go one step further and create a sticker label for a personalized touch. I simply used a floral stamp I had on hand and wrote the name of the infusion and date on the label. I really loved this little handmade element! And it would make the infusion such a nice gift!

rose infused vodka | designlovefest
rose infused vodka | designlovefest

• Now, for the cocktail combine the vodka, simple syrup, grapefruit juice, tonic water, and rose water in a chilled glass filled with ice. Add some rose petals for garnish, stir, and enjoy!”

Sarah Reichardt for Bird Dog Wedding
Photography by Kristen Kilpatrick
Kitchen by Claire Zinnecker Design

08.09.16

SUMMER CORN SOUP

summer corn soup | designlovefest

i was born and raised in the midwest where summertime means roadside stands filled with fresh berries, tomatoes and sweet corn. i find frozen corn to be completely uninspiring and almost never eat it but fresh corn is a completely different story which is why i’m only going to recommend making this soup in the summer time when you can use fresh corn on the cob! it makes all the difference. what have you been making and loving this summer? i’d love to know, i’m always looking for new ideas. i find that my enthusiasm for cooking goes down in the warmer months so i’ve been focusing on simple meals that require little effort and work as leftovers as well. i just made this chicken salad from the NYtimes last night and really enjoyed it.  – joanie

summer corn soup | designlovefest

what you’ll need:
serves 4
• 4 ears of corn, remove the corn from the cob
• 2 jalapeños
• 2 tablespoons olive oil
• 1 white onion diced
• 2 sprigs fresh marjoram
• 1 32 ounces box of vegtable broth
• 1 teaspoon cumin
• 1 teaspoons salt
• 2 limes
• garnish and serve with tortilla chips, queso fresco (feta would be good too!), sliced avocado and spicy salsa.

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

• heat the olive oil and add the onion. chop the jalapeños (remove the seeds if you don’t like it too spicy) and add to the onion. add the cumin, salt, marjoram and corn and mix until incorporated. add the vegetable broth and let simmer on low for 15 minutes. remove the sprigs of marjoram. the idea is to barely cook the corn so that it stays really crisp and fresh.

summer corn soup | designlovefest
summer corn soup | designlovefest

• ladle into four bowls and top with fresh avocado, queso fresco, and the juice of half a lime. serve with tortilla chips and a spicy red salsa (which you can add to the soup if you want more of a kick!)

summer corn soup | designlovefest
summer corn soup | designlovefest
summer corn soup | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

08.05.16

PEACH AND BURRATA SALAD

peach burrata salad | designlovefest
peach burrata salad | designlovefest

we wanted to create a recipe that could be paired along side our new wine (that launched on wednesday!). we created wildest dreams to be really drinkable with or without a food pairing but i love the idea of serving a chilled bottle with a fresh summer salad. the saltiness of the prosciutto with the subtle spice of red onion and the creaminess of the burrata is a seriously magical combination. let us know what you pair our wine with, we’d love to see!

peach burrata salad | designlovefest
peach burrata salad | designlovefest
peach burrata salad | designlovefest

what you’ll need: 
serves 4 as a side dish

• 3 large ripe peaches
• 4 sprigs of mint
• 1/4 quarter red onion thinly sliced
• 1/2 english cucumber
• sprouts
• 3 ounces thinly sliced prosciutto
• 4 ounces burrata
• 2 tablespoons olive oil
• 1 teaspoon smoked sea salt
• fresh ground black pepper
• fig balsamic vinegar

peach burrata salad | designlovefest
peach burrata salad | designlovefest
peach burrata salad | designlovefest
peach burrata salad | designlovefest

instructions:

• wash and slice the peaches, cucumber and red onion. start by creating a base for the salad using the sprouts and cucumber. next add the peaches and red onion and then place the burrata and prosciutto on top. garnish with a drizzle of olive oil, fig balsamic, salt, pepper and fresh mint. enjoy!

peach burrata salad | designlovefest
peach burrata salad | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

08.02.16

TOMATO MOZZARELLA TART

tomato mozzarella tart | designlovefest

you’re going to want to eat this! we try to bring you a balance of healthy, gluten free, vegan recipes and also more indulgent ones like this pizza tart. when ivan came back from italy a couple of months ago he couldn’t stop talking about the pizzas they made over there on pastry dough. so, we had to give it a try! we wanted it to be weeknight dinner friendly so we used pre-made pastry dough but feel free to be fancy and make your own! – joanie

tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest

what you’ll need:
• 1 box (2 sheets of pastry puff)
• 5 roma tomatoes sliced
• 1 cup shredded mozzarella
• 1/2 cup shaved parmesan cheese
• 1/2 white onion sliced
• 2 garlic cloves chopped
• 1 small bushel marjoram
• 1 bunch fresh basil
• olive oil
• salt and pepper to taste
• 1 tablespoon butter

how to make it: 

• roll out the pastry puff and defrost in room temperature. pre heat oven to 375. In a baking pan (we used a 13 1/2″ x 9 1/4″ ) lightly grease with non stick cooking spray. Cut parchment paper to size; cutting the edges so as it can fit when pressed down. Lightly spray the parchment paper and lay the defrosted pastry puff on top. we used a fork to push the edges of the two sheets of dough together to make sure it cooked as one and to create a crust around the edge.

tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest

• in a medium sized pan on medium heat, melt the butter and place the onion slices. stirring occasionally until browned.

• lightly drizzle dough with olive oil and begin to layer with tomatoes, mozzarella, parmesan, caramelized onions, marjoram, chopped garlic.

tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest
 
tomato mozzarella tart | designlovefest

• bake for 20 minutes or until crust is golden brown and tomatoes have roasted.

tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest

garnish with fresh basil leaves and shaved parmesan. cut into slices and serve!

tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest
tomato mozzarella tart | designlovefest

styling by: joanie cusack and ivan solis
photos by: ivan solis

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