Tag Archive: food

Lolli & Pops – Take a Trip to Candyland!

lh1 Lolli & Pops   Take a Trip to Candyland!

You don’t need a golden ticket to visit Lolli and Pops, one of Tulsa’s newest candy stores and the closest thing to Wonka’s factory I’ve seen.

With everything from grocery stores to gas stations displaying racks of candy, it can sometimes seem hard for a chocolate bar to be special. That will change the moment you walk up to Lolli and Pops, located near the food court and Macy’s at Woodland Hills Mall. I was lucky to get a tour of the store last week, opened in February, by owner Sid Gupta.

The shop offers more than 600 different types of gummy and sour candies, chocolates, and gumballs plus nostalgic candies and bottled sodas. You name it, they probably have it. If they don’t, they’ll order it for you. Gupta told me during our tour that his team evaluates around 10,000 types of candies available worldwide and selects 600-700 for the store.

 

lh2 Lolli & Pops   Take a Trip to Candyland!

 

He literally traveled around the world not only in search of unique candies from Belgium, Japan, Australia and Spain but also the unique décor of the store. Everything from the stain of the wood floors to the colorful Italian lighting fixtures were specifically chosen by Gupta to evoke a specific feeling of both nostalgia and wonder. The gold lettering of the store’s logo and hand-stenciled chalk display signs throughout the store (hand drawn by famous chalk artist Dana Tanamachi) add to the old world feel.

 

It’s the small touches that make this place special. At first glance, this large display in the middle of the store may look like just a stack of candies. However, this dark wood display cabinet is modeled after a late 1800’s apothecary seed cabinet. Lucky for us, its drawers are overflowing with the nostalgic candies we loved when we were younger.

lh3 Lolli & Pops   Take a Trip to Candyland!

The store’s design is wonderful but come on—you want the candy report! Three rooms spoke off the main nostalgia-themed room. The Wonka Room is brightly colored and houses all the fruit flavored hard candies, sours, and a floor-to ceiling display of Pez dispensers. Bulk candy is all weighed and priced by the pound.

lh4 Lolli & Pops   Take a Trip to Candyland!

 

lh5 Lolli & Pops   Take a Trip to Candyland!

 

 

The Gummy Room is just what you’d imagine. Fifteen flavors of gummy bears (try the sour apple!) plus dozens of fun shaped gummies in a rainbow of colors.

lh6 Lolli & Pops   Take a Trip to Candyland!

 

lh10 Lolli & Pops   Take a Trip to Candyland!

 

I could have spent all day in the Chocolate Room and was clearly distracted since I forgot to snap a photo. Chocolate covered fruit, nuts, nougats and creams—it’s hard to choose what to try first. Surprisingly, the candy that most stuck with me were these chocolate rocks. Though not much to look at, these crunchy nuggets were just like the crispies in the middle of a Crunch bar covered in creamy milk chocolate. I think they’d look cute at a construction themed birthday or worked into a gingerbread house display. Or in a bowl on my lap while I snacked and watched a movie.

lh7 Lolli & Pops   Take a Trip to Candyland!

lh8 Lolli & Pops   Take a Trip to Candyland!

The candy is the main star here but Lolli and Pops has a delicious display of truffles and cupcakes. Gluten free and sugar free items are available by request and sometimes special order.

Not only does this store have a much different feel than your normal mall store, it’s different than any store I’ve seen in Tulsa. It’s a destination. An experience. It would feel just as special for a children’s birthday party as it would a unique first date.

I plan to swing back in before my next girls’ night. Candy cocktail, anyone? I’m loving this candy cocktail party theme on A Beautiful Mess blog. These drinks would be just as pretty made with ginger ale or sparkling cider.

LH11 Lolli & Pops   Take a Trip to Candyland!

Photo via A Beautiful Mess

 

My trip to Lolli and Pops was inspiring and I find myself thinking up new ways to incorporate candy into my party décor. Help me out—what’s the most creative way you’ve used candy to brighten up a party or project?

 

 

 

 

 

 

 

 

 

 

 

Swine and Wine

 Swine and Wine

LWelyselogo Swine and Wine

Last week, the Tavern on Brady hosted it’s first “Swine and Wine” wine pairing dinner.  Ray Coursen of Elyse Winery in Napa Valley was in Tulsa and served up his delicious wines with the gourment Bar-B-Que prepared by Grant Vespasian of the Brady Tavern and Kurt Fleischfreser of the Coach House in Oklahoma City.

 Swine and Wine

Guests dined al fresco on Main Street, right in front of the Tavern.  Tables for 10 were set for a casual and relaxed evening.  Red and White Sweet Pea and Queen Anne’s lace filled bottles and mason jars and were arranged, along with jars and lanterns with candles, on a piece of burlap in the middle of each table.      White napkins were wrapped in burlap and then tied with a honey colored raffia.  The evening’s menu fit perfectly between the two.

 Swine and Wine

The evening began with a wine tasting and lecture led by Ray Coursen.  Following the tasting, guests picked up a glass of  champagne and headed outside to enjoy the beautiful weather, hors d’oeuvres such as deviled eggs and music by members of the Tulsa Philharmonic.

 Swine and Wine

Dinner began with a Crispy Pig Ear Salad served family style.

The buffet followed and included a whole smoked Heirloom Yorkshire Pig.  It was served along with warm potato salad, andouille sausage, Three Springs Farm grilled asparagus, Rancho Gordo heirloom beans and sous vide glazed carrots.

Blueberry Lavender Cobbler and Homemade Vanilla Bean Ice Cream followed the meal and were served with a cobbler cocktail.

It was the first dinner of it’s kind in downtown Tulsa.  The weather was perfect and the food, wine and conversation were even better.  There’s sure to be a second annual “Swine and Wine” next year, so mark your calendars – it’s an event you don’t want to miss!

“A meal with wine is dining – it’s a conversation, an event.  It’s what wine is all about.”  -Ray Coursen

Brunch at The Pink House

A couple of weekends ago, I celebrated a friend’s birthday with her. She had been wanting to brunch at The Pink House for some time.  So, on a rainy Saturday, we made the short, half-hour trek from Tulsa to the teahouse in Claremore, OK (just northeast of Tulsa).   On the way, we passed through Main Street Claremore, which sits along Historic Route 66, and spotted a few great galleries, shops and antique stores that I’m dying to go back and visit.  One antique store in particular looked right up my alley!

DET PinkHouse01 Brunch at The Pink House

image via The Pink House

Before we knew it, we arrived at the indeed-pink house.  We gabbed it up while enjoying yummy comfort food and sipping delightful hot tea.  They serve quiches and wraps, casseroles and baked potatoes.  And be sure to check out the Baked Fudge for dessert!!! Yum.

The old two-story house was so quaint.  Husbands and wives were spending a cozy lunch together.  Grandmothers were dining with their granddaughters, decked out in their best dresses, floppy hats and long gloves.  And friends caught up over a birthday adventure.  It was a delightful afternoon!

DET PinkHouse02 Brunch at The Pink House

image via The Pink House

If you live in the Tulsa area and want a little get-away, I would recommend making the quick drive out to Claremore for brunch!  They even offer High Tea for private parties.  Check it out!

Pinterest Made Me Crafty…Food Edition

easterbark2 copy Pinterest Made Me Crafty...Food Edition

Image via Gingerbread Bagels

A few weeks ago I stumbled on this bit of deliciousness on Pinterest, and despite my instructions to bring fruit to Easter dinner, I just couldn’t help myself.  The recipe (from adorable baking blog Gingerbread Bagels) is simple enough for even the un-craftiest, non-baker like me – and really, how can you resist piles of candy?

So here’s how mine turned out.  Not too shabby, if I do say so myself…

SVbark2 Pinterest Made Me Crafty...Food Edition

SVbark3 Pinterest Made Me Crafty...Food Edition

I changed up the candy a bit and used Springtime Oreos, Reeses Eggs, Chocolate Covered Pretzels (gotta have that salty!), Dark Chocolate M&Ms, and Jelly Beans.

Since Candy Melts come in tons of colors and every season seems to bring new candy colors, I think this may be my signature party item from here on out…it was DELICIOUS and festive.

St. Patrick’s Day Giveaway!

poposhop St. Patricks Day Giveaway!

 

Tulsans!  Our go-to for sweet treats is at it again – and this time, she’s sharing the goods with Prairie Hive readers!

Antoinette Baking Company’s next great pop-up concept is celebrating St. Patrick’s Day with an assortment of decadent treats. No luck needed, just show up!

Stop by LaDonna’s Fancy Foods, 1615 E 15th Street in Tulsa and get in the spirit with:

Guinness Chocolate Cake

Bailey’s Cream Cheese Brownies

Whiskey Espresso Macarons

Bourbon Bacon Bark

TWO lucky Prairie Hive readers can pick up a Guinness Cake…just send out a tweet about this giveaway or post on Facebook tagging both Prairie Hive and Antoinette Baking Co. and we will select the winner Friday afternoon!

I think I may have to sample all four….

 

Bulk Goods Storage in My Kitchen

I was excited enough about the bulk goods buying options at my local Reasor’s that I just had to share with you. I thought it only fair now to show you how this kind of shopping can transform the look of your pantry or kitchen. We all love a pretty, organized pantry!

So, here’s a shot of all the random containers that house my dry goods. These are all items you can buy in the bulk section and includes everything from baking staples and snacks to lentils, beans, and grains such as amaranth and quinoa. Side note: We’ve been adding amaranth and quinoa to our rice, just add it to the rice in the rice cooker and it will add protein and great texture; not sure I’ll be eating rice by itself again!

RD022312BulkStorage Bulk Goods Storage in My Kitchen

This only made me realize that I have so much stuff stashed in my pantry cabinet that should be out on the counter with these. I’m not sure if we use these items most often because they are out, or if they’re out because we use them most. I think it’s a little of both but I have a feeling that if I pull some other things out of the depth of my pantry, we’d move through them much more quickly.

How about these sweet blue jars that I snapped a pic of last time I was at Alayna’s.  I forgot to ask her where she got them!

RD022312AlaynaStorage Bulk Goods Storage in My Kitchen

Here’s a few inspiring images to get you started. And I can tell you that just going through the process of showing you my mismatched containers certainly makes me want to finish a couple of kitchen projects that would really make my dry goods accessible and much more pleasing to the eye. How is it that before I know it, 2 years have gone by and those little finishing projects are still on the list?

RD022312kit fea pantry2 435 Bulk Goods Storage in My Kitchen

Image from Attic Mag Bulk Goods Storage in My Kitchen

Image from Crate and Barrel

RD022312WEimg59o Bulk Goods Storage in My Kitchen

Image from West Elm

You can never go wrong with canning jars, whether you pick up a case from your local grocery, or collect those beautiful blue Ball jars, they will stand up to use and always look nice. My favorite new jars are Weck.

RD022312Weck Bulk Goods Storage in My Kitchen

Image from Weck

Surprise, New Options at Reasor’s!

Okay, this is a very local-centric post so I apologize in advance for all of you not living in Tulsa. But look what I found on the weekly grocery shopping trip to the locally owned chain, Reasor’s.

RD021712a Surprise, New Options at Reasors!

Bulk goods! And plenty of organic choices too. Everything from chocolate covered nuts and many flavored granolas, to sea salt and dried fruits like cherries and mango. I know this might seem trivial, but ever since Wild Oats left, our grocery shopping experience has been lacking, for lack of a better word. Many of our go-to organic, cost effective choices have been unavailable since the switch and the replacement store seems about 400 times more congested.

So thank you Jeff Reasor for implementing this in our locally owned grocery. Since we try to support local makers, farmers and other businesses, this makes it especially easy. Pardon my phone pics, but here’s a couple more shots. Lots of  choices of organic rice, whole wheat flour, quinoa, sea salt, and real sugar are just some of many options.

RD021712b Surprise, New Options at Reasors!

RD021712c Surprise, New Options at Reasors!

RD021712d Surprise, New Options at Reasors!

I’m not sure if this last one is new, but we’ve been missing this root beer as well. Now if they could only carry Wallaby yogurt…

RD021712e Surprise, New Options at Reasors!

Stick around and next week I’ll show you how this shopping style helps with great design in your kitchen. I love everything from my living room to my pantry and even under the sink to be visually appealing and sometimes even stylish!

 

Prairie Hive Mag, Best of 2011

covers4 Prairie Hive Mag, Best of 2011

 Prairie Hive Mag, Issues 1-4

Better late than never, right?  When I started over a week ago putting together my favorite images from the first few issues of Prairie Hive, there ended up being so many it took me a while to finish up!  To kick off a new year, I wanted to take a look back at our first issues, share some of my personal favorites from the magazine, and share a few behind the scenes stories with our readers!

For our first (partial) year, we had a great time in 2011 and can’t believe how far we have come.  Our team started this project with no idea where it might take us, and still continue to be surprised around every turn!  We look forward to sharing even more great homes with you in 2012, look for a few format changes and some new additions to both the magazine and the blog!

Details

Sometimes it’s the smallest things in our featured homes that really catch our eye.  Above are some of my favorite details from the homes we have visited.  As we get to know our homeowners, both through the interview process and often through spending a couple (or more) hours invading their homes, I always find that it’s often these little things that tell us the most about who they really are.  These personal touches, enhanced by Alayna’s stunning photography often end up being some of my personal favorites in each issue.

details Prairie Hive Mag, Best of 2011

Clockwise: Issue 1, Hood home, dishware collection; Issue 1, Hood home, Sputnik style light; Issue 4, Robinson home, Cufflinks; Issue 3,  Lupp home, Bookcase; Issue 2, Rippy home, Dining Table; Issue 4, Robinson home, Peruvian Glass; Issue 4, Robinson home, Sunglasses.

 

Recipes

Oh, the food!  Behind the scenes scoop: Despite the fact that we have frequently had our hands all over the food for a few hours after a photo shoot, we routinely pig out on all the yumminess when it’s over (we are a close knit group).  Sometimes we make the food, sometimes we enlist the help of local businesses (or spouses), but we have had some truly delicious menus at our party shoots!

These are some of my favorites (both the photos and the foods themselves).

bestfood Prairie Hive Mag, Best of 2011

 Clockwise: Issue 1, Rose’ Sangria; Issue 4, Roasted Beets with Goat Cheese and Pistachios; Issue 2, Shrimp, Cucumber and Dill Canapes; Issue 2, Melon, Pea and Squash Bruschetta; Issue 1, Curry Popcorn, Issue 3, S’mores with Coconut Marshmallows; Issue 3, S’mores Bar; Issue 3, Bread Pudding with Bourbon Sauce.  

Confession: The Sangria at the top wasn’t real…we decided at the last minute that we needed a pitcher of something on the table, so we concocted a colorful drink out of random stuff we found in the fridge.  Afterwards, we showed our favorite Mixologist the photos and had him come up with something that would look like it.  However, it was taste tested, approved and will be an integral part of my first summer party this year! Thanks, Tony Collins for the recipe!

Have you tried any of our recipes?  What were your top picks?

Get Crafty

When I tried to pick my favorite craft, I found I really couldn’t do it!  I have been truly amazed at some of the wonderful items that Roxanne has come up with for each issue, so I included them all!  They are all beautiful on their own, then add in Dawn’s photography incorporated into the spaces or events, they come to life.

crafts Prairie Hive Mag, Best of 2011

 Clockwise: Issue 4, Glitter & Grain Wood Orbs, Issue 3, Dreamcatcher; Issue 1, Pom Garland, Issue 2, Hand Painted Silk Scarves.  

 

We try to take a do-it-yourself approach to our entertaining features, so keep the flowers simple and easy for readers to replicate with what they can find locally and seasonally at the florist or favorite market.  These are a couple of my favorite shots of some of the simple arrangements that Lisa has put together.

 

flowers Prairie Hive Mag, Best of 2011

 Issue 2, Casual Cocktails; Issue 3, Zinnias from A Moveable Feast

Most Accommodating Couple Award: The Lupps

The photo below pretty much says it all – the Lupps were so wonderful to work with, considering we invaded their home not once, but twice to shoot both the home and the outdoor party there.  Not only did we take photos of their home, we completely destroyed it in the process.  Their bookcase was fantastic, but K.C.’s massive board game collection was all stored inside, which wasn’t exactly…um, photogenic.  We completely emptied it, then re-arranged the games, raided cabinets for their personal items, and brought in a few props of our own to add height and color where we thought it needed a little oomph. I think we scared Jen a little when we discovered her hidden pottery collection and got so excited we started running all over the house with it.

Surprisingly, they let us come back and take over their kitchen (it was around 100 degrees the day of the party photo shoot), set up a dining room in their front lawn, and drive a quite large truck dangerously close to their trees.  They laughed at our lengthy debates over object placement, helped us hide bins of photo shoot props, and passed out wine and cheese to our sweaty, dirty team.

Thank you, K.C. and Jen!!

 lupps Prairie Hive Mag, Best of 2011

Luppshelf Prairie Hive Mag, Best of 2011

All Images from Issue 3

Coolest Detail You Probably Missed: 

Metallic Zodiac Wallpaper, Issue 2

This photo kind of got put in a corner in Issue 2, and I would be remiss if I didn’t point it out again.  Metallic. Zodiac. Wallpaper.  This was the original paper in the house when Todd and Heather moved in, and it’s so fantastic she kept it all in tact despite the renovations throughout the rest of the house.  Somehow we didn’t get a good close up shot – but take another look and soak it in.

bathpaper Prairie Hive Mag, Best of 2011

Issue 2, Rippy Home, Powder Room

And here are, in no particular order, just a few more shots that I liked from various issues, with a few bits or behind the scenes info mixed in.

hoodhasty Prairie Hive Mag, Best of 2011

Issue One, Hood home, Accessories

Loved the Hasty-Bake Manual!

MovieNight2 Prairie Hive Mag, Best of 2011

Issue 1, Movie Night on the Lawn

Fast fact: A tornado blew through town about an hour before we shot this.  No, seriously.  We had cancelled it, then once the storm had passed (mostly through the other side of town), decided at the final hour that it was back on and pulled the whole thing together in a short time frame to get as much light as we could before dark.  Alayna and Dawn did a great job pulling all that “green sky” vibe out of the pics…they ended up looking wonderful!

soda Prairie Hive Mag, Best of 2011

Issue 1, Movie Night on the Lawn, Retro Sodas

Love the colors in this shot.  And yes, we drank them later.

rippyhouse1 Prairie Hive Mag, Best of 2011

Issue 2, Rippy home, Living area

That glossy orange!  That driftwood!  That fireplace!

Overall room shots are hard because you can’t always capture the personality in the details, but I absolutely love this one from Issue 2.

poolparty2 Prairie Hive Mag, Best of 2011

Issue 2, Rippy home, Casual Cocktails

Oh, the weather we encountered in 2011.  It was about 107 degrees (no, really.) the day we shot this.  We carried everything up these very steps that afternoon, took a few dips in the pool to cool off, and proceeded to all pass out later once we got home.  We loved the way it turned out, though and I loved this shot just as the candles were starting to glow as we were wrapping up.

MvFeast Prairie Hive Mag, Best of 2011

Issue 3, A Moveable Feast

Oh wait, did I already mention that it was 100 degrees AGAIN when we shot this outdoor party?  Nothing like a fall feast, hot cider and s’mores while you are dripping sweat in the drought ravaged pasture.  We were most thankful that we had decided not to incorporate people in the shoot, as we would have asked them to wear flannel, scarves and the like to set the autumn scene.

truck Prairie Hive Mag, Best of 2011

Issue 3, A Moveable Feast, S’mores and Cider Bar

The truck bed was actually a last minute call for the cider bar.  Thank goodness Lisa had the skills to back this monster up without knocking down one of the trees.  I was a little nervous for a few minutes there.

luppsunset Prairie Hive Mag, Best of 2011

Issue 3, Lupp home

I just love this shot!

zinkehall Prairie Hive Mag, Best of 2011

Issue 4, Robinson home entryway

Those ceilings!  That tapestry!

PCM Prairie Hive Mag, Best of 2011

Issue 4, A Shimmering Soiree, Pohlenz Cucine Moderne

Gorgeous sky and scene in this photo, and thanks again to Pohlenz Cucine Moderne for letting us take over for an afternoon/evening and glitter bomb their showroom.

champbar Prairie Hive Mag, Best of 2011

Issue 4, A Shimmering Soiree

I just love this champagne shot – and the cool kitchen trough that the glasses were set down in.

And yes, we drank this afterwards too.

Cheers to what’s to come in 2012!  Thanks for reading!

Issue Four – Cocktail Party Recipes

 

SVtable1 Issue Four   Cocktail Party Recipes

 

Have you checked out Prairie Hive Magazine, Issue Four, yet?  If so, you had a chance to see our sparkly holiday cocktail party that was all about clean lines, small bites and yes, cocktails!  Since New Year’s Eve is a champagne kind of night, we decided to keep the food at our get-together small, easy to eat and/or portable.  Most of the time, New Year’s (and really any holiday) parties start late, so people come after dinner and just want to munch on something while they chat and have a drink.

SVtable2 Issue Four   Cocktail Party Recipes

Our displays keep the table clean and can be easily replenished by the host (or staff) as they start to get empty.  For more on how we made the elements you see here, check back tomorrow! The food here looks fancy, but is actually pretty simple (except maybe the pork belly) – proving it’s all in the presentation!

 

SVbeets Issue Four   Cocktail Party Recipes

 

Roasted Beets with Goat Cheese and Pistachio Dust

1 lb red beets

2 Tbs. salt

2 Tbs. olive oil

1 lb goat cheese

8 oz. pistachios

Preheat oven to 325 degrees.  Place beets in a roasting pan.  Cover with water.  Cover pan with foil and roast beets until tender (about 2 hours).  Remove beets from water and let cool.  While beets are cooling, pulse pistachios in food processor.  Peel beets and dice (small dice).  Place beets in roasting pan, drizzle with olive oil and salt, and roast 10 minutes.  Remove from oven and let cool slightly.  Place 1 Tbs of roasted beets onto tasting spoon (or other serving dish).  Top with 1 tsp. goat cheese.  Garnish with pistachio dust.

 

SVpork Issue Four   Cocktail Party Recipes

 

Pork Belly Confit with Persimmon Relish

(1) 2 1/2 lb slab pork belly, with skin

6 c. (3lbs) lard

1 Tbs. canola oil

coarse sea salt

1 persimmon, minced

parsley (for garnish)

Rinse pork belly under cold water, pat dry.  Preheat oven to 200 degrees.  Place pork belly and lard in a 12 quart dutch oven pot. Lard should cover the pork by 1/2″ to 3/4″.  Heat over low heat until the lard reaches 190 degrees.  Cover with lid and transfer to the oven.  Cook for 5 to 6 hours.  Remove the pot from the oven and let cool to room temperature.  It can now be refrigerated (in the lard) overnight, or for up to one week.  To serve, let pot sit at room temperature for 2-3 hours to soften the fat.  Remove the pork belly from the fat and wipe off any fat that clings to the meat.  Remove the skin with a knife.  The belly can now be cut into any shape (we made squares).

Preheat oven to 350 degrees.  Heat canola oil in large oven proof saute pan over medium high heat, just until smoking.  Put the pieces of belly, fat side down, in the skillet.  When the pork is browned, transfer the pan to the oven to heat through, about 1o minutes. Remove from oven, sprinkle with salt and top with persimmon.  Garnish with parsley if desired.  Serves approx. 20 people (as an appetizer).

Optional Brining Step (done first, a day ahead):

1/4 c. honey

12 bay leaves

3 large rosemary sprigs

1/2 oz. thyme

2 oz. flat leaf parsley

1/2 c. garlic cloves, crushed, skin left on

2 Tbs. black peppercorn

1 c. kosher salt

8 c. water

Combine all ingredients in a large pot.  Cover and bring to a boil.  Boil for 1 minute, stirring to dissolve the salt.  Remove from heat and cool completely, then chill before using.  Pour the brine into a container large enough to hold the pork belly and add the pork.  Refrigerate overnight.  Remove the pork belly, discard the brine, and rinse.

*Note from Sarah: I had no idea that the recipe was this intense.  I have been assured by the chef that even without the brine, pork cooked in lard would be delicious.  The brine can be done up to 3 days ahead of time, and as noted, the pork can be refrigerated, so you could really make this a week long event, as the chef did – unbeknownst to me.  How ambitious are you?

 

 

SVshrimp Issue Four   Cocktail Party Recipes

 

Classic Shrimp Cocktail and Sauce – this one is pretty straighforward, but we dressed it up a bit with festive and portable glasses, and added some frisee as a garnish.

 

SVcakeballs Issue Four   Cocktail Party Recipes

 

OK, so we didn’t make the Cake Pops, but we do want to give a shout out to our friends over at The Dainty Dozen!  They were delicious (we devoured them after the photo shoot!) and beautiful.  They did custom color/flavor just as we asked them, and even went the extra mile to find gold sparkle for the sticks!

 

SVbartender Issue Four   Cocktail Party Recipes

 

How much did you love our bartender, Matt?  He’s loads of fun and does a great job at private parties – if you’re a Tulsan and need someone to mix drinks and entertain, he’s your man (check out his ad in the magazine).

In addition to our Champagne and Chambord combo, we also tried out a Champagne and Pomegranate Syrup combo…delish!  For those that don’t want bubbly, we love a good signature cocktail, so we served up this one:

 

Prairie Hive Punch

1 1/2 oz. Jeremiah Weed Sweet Tea Vodka

1/4 oz. bourbon

1/4 oz. amaretto

1 1/2 oz. cranberry juice

splash of ginger ale

Combine all ingredients in a shaker with ice, shake and strain into a rocks glass over ice.  Garnish with cranberries.

SVcocktails Issue Four   Cocktail Party Recipes

We want to take just one more opportunity to say a special thank you as well to our venue, Pohlenz Cucine Moderne – it’s a beautiful space, and if you’re in the market for a new kitchen (or a designer of them), you must go by and check it out!  The styles are clean, modern, and so functional – behind that party table is literally yards and yards of storage space, all hidden behind the clean doors.  My chef hubby was drooling over the efficiency, while I drooled over the slick finishes.

Also on the “thanks a ton” list, is our DJ, Ed.  He spun tunes for the whole shoot (even when we weren’t snapping his pictures) and we had such a great time!  Check out his ad in the magazine and call him for your get together!

And last but not least, thanks to my husband Grant for putting the food together for us (once again) and to the Brady Tavern for loaning him (and some of their prep space) out for the afternoon.  I may be a little biased, but their new winter menu is fantastic.  Go taste it!

‘Tis the Season for Baking

When the temperature drops and the air gets crisp I start finding any excuse to use my oven. I like to keep things simple in the kitchen, so lots of quick breads get made to make the house smell good, warm up the kitchen and share with friends and neighbors. I also tend to munch on these all week as a toasted breakfast treat but when the holidays get nearer, these make great gifts.

RDbanana bread 062 Tis the Season for Baking

Image from Whats 4 Dinner Tonite

Banana Bread with Cinnamon Crumble Topping

(adapted from multiple recipes through the years)

1 1/2 cups all-purpose flour (I actually use up to 1 cup whole wheat flour mixed with all-purpose)
1 cup sugar
1 tsp. ground cinnamon (I really heap this measurement)
1 tsp. baking soda
1/2 tsp. salt
1 cup mashed ripe banana (about 3 medium bananas, but I often add another)
2 large eggs
1/2 cup grapeseed oil (I often use this instead of vegetable, it gives a lighter taste)
1/4 cup honey
1/4 cup water
and for the topping:
2 Tbsp. sugar
1 tsp. ground cinnamon
2 1/2 Tbsp. packed dark brown sugar (I make my own)

Preheat the oven to 350 degrees F. Butter and flour a 9×5 metal loaf pan. Or make a sling with parchment paper to make lifting the bread easier.

In a medium bowl, whisk together the flour, sugar, cinnamon, baking soda and salt. If you like adding chopped nuts, put them in with the dry ingredients, I find it helps them become more evenly distributed in your finished loaf. In a large bowl (or stand mixer) mix the banana, eggs, oil, honey and water. Add the dry ingredients to the wet ingredients and mix well. Pour into prepared pan.

In a small bowl, mix the topping ingredients and then sprinkle evenly over the batter.

Bake until a tester inserted in the center comes out clean. Mine is usually around 55 minutes. Cool on a wire rack for half an hour then carefully remove from pan. Let cool completely before slicing.

Enjoy! Oh and I’m working on a cinnamon scone recipe.  It turned out pretty well the first time, but I’ve got to test it again before I turn it loose on you guys.  I’m trying to replicate this really great scone I had at a little coffee shop in Claremore.

pixel Tis the Season for Baking