Alfresco Dinner a la Lulu

A lovely alfresco dinner with a roaring fire, lights over the table on a dimmer from Target.  A checked table runner was used on the sides with the wood showing down the middle with simple gerber daisies in ball jars. Also I used a ball jar for the water on the table that had place cards attached. A brown tag with chalkboard paint. The lemons we got from the clients lemon trees as well as the rosemary placed on top of the napkin.

We put a big board out filled with cheeses, meats , olives, chickpeas, mustards, cornichons, baked proscuitto.  I think adding herbs (note the rosemary around the grapes) it just takes it up a notch.  I love honey and doused some of the St. Angel cheese which is crazy delicious that I got at whole foods.

The Olives we put in a small sauce pan and covered them with olive oil , lemon and clementine strips and some hot chile fakes.  Brought to a boil and turned off.  Let cool and poured the olives into a bowl with a little of the oil, the chili flakes , and lemon & clementine rind with a sprig of rosemary.  The rest of the olive oil we set out with some grilled bread and people used it to dip there bread in.

I love fried sage sprinkled with salt.  I could eat it like potato chips and that is what I did here on the corner of the board.  In the blue bowl is baked chick peas which are delicious to eat like some nuts.  Drain and rinse off the chickpeas.  Dry on paper towel.  Put on a cookie sheet with a little olive oil cumin, salt and pepper at 400 degrees for 15 minutes.  Shake after 7 minutes.  Everyones oven is different so cook them until you think they are crispy enough.

The different meats, I had them slice at whole food.  Very thin.  The tomato crostini were grilled bread with buratta,roasted tomatoes (which I roasted baby tomatoes for 25 minutes at 350 degrees with a little olive oil salt and pepper.  Took out and let cool.) sprinkled with torn basil and sprinkled with malt on salt flakes, balsamic demi glaze.

This was a rose party where they tried all different kind of Rose’s.  The host wanted to put out a little tequila bar for those who may have not wanted Rose.  Which I thought was fun and all the guests seemed to sip tequila and enjoy trying all the different roses.

Set Sip Serve and Angeleno Magazine Feature

[show_shopthepost_widget id="222471"]

I had the pleasure of being featured on setsipserve.com alongside Mary Alice Haney, the personality behind the new high end, luxury clothing line, Haney.

"On this night for Mary Alice, Lulu Powers, The Entertainologist, created a beautiful dinner party with a chic colorful table. Lulu has designed the most fun, creative party tents/canopies that she set up in Mary Alice’s backyard where we all gathered to enjoy Lulu’s “Sneeky”. From there, we all got to sit at the dining room table that was filled with eclectic small vases holding colorful flowers. Lulu is a genius when setting a table. Her flair for originality comes out in the details such as the gold objects on each of our plates."

Lulu's Tarragon and Mint Frozen Lemonade with Vodka

INGREDIENTS:

1 Can or 12 oz Frozen Lemonade 1 1/2 Cans vodka (use the can as your measuring cup) 1/2 can chopped cucumber 1/2 can pulled tarragon 1/2 can pulled mint 1 can club soda

DIRECTIONS:

Step 1: Put the lemonade,vodka,cucumber,tarragon,mint and ice into a blender and blend well.

Step 2: Pour the contents into a pitcher, add the club soda and stir

Step 3: Pour over a glass filled with ice, and add a fun straw, a slice of clementine,cucmber or whatever fruit you have on hand. Enjoy!!

*Recipe Courtesy of Lulu Powers

*Photo by Stefanie Keenan

Lulus Spinach Kale Bites with Sweet Potato Aioli Adorned with Armenian Labne

INGREDIENTS

For Kale Bites: 1 medium chopped onion 2 cloves minced garlic 2 Tbsp. extra-virgin olive oil 2 Tbsp. salted butter 6 ounce fresh baby spinach (5 oz. of frozen) 2 cups packed fresh kale 2 scallions thinly sliced 1 egg 2/3 cup panko breadcrumbs, plus extra for coating ( I toast Udi’s bread then put in food processor and pulse for gluten free) 3⁄4 cup grated Parmigiano-Reggiano cheese Salt and pepper to taste Dash of Cholula (my fav hot sauce) more if you want Olive oil cooking spray

For Sweet Potato Tapenade: 3 Sweet potatoes baked and peeled 3/4 cup almonds 2 cloves garlic 3/4 cup parmesan 1 lemon juiced and zested 1/4 cup canola oil or olive oil Salt and pepper to taste Optional: 1 stp or more of Cholula

For Armenian Labne: 1/2 cup lane or sour cream 1 tsp pomegranate molasses 1/2 tsp Za'tar

INSTRUCTIONS

For Kale Bites: Step 1: Preheat Oven to 375 Degrees F

Step 2: In a frying pan, heat and melt butter with olive oil. Add onion and garlic. Saute until softened and translucent, about 5 minutes. Add spinach and kale and cook until they wilt, about 1 to 2 minutes.

Step 3: Place cooked contents into a food processor along with scallions and pulse for several seconds. Transfer mixture to a medium bowl.

Step 4: Add one egg, ⅔ cup breadcrumbs, and Parmesan cheese. Mix with a spoon until well combined. Add salt and black pepper to taste and a dash of Cholula.

Step 5: In a small bowl or flat dish, put some bread crumbs. Take a teaspoon full of the spinach and kale mixture into your hand. Make small ball with your hands. You can use mini ice cream scoop too. It’s up to you to decide what size you would like to make them.

Step 6: Gently roll ball into panko bread crumbs to coat evenly.

Step 7: Lightly spray baking sheet with cooking spray. Place the spinach and kale bites onto baking sheet. Bake for 15 minutes. Serve warm

For Sweet Potato Tapenade: Step 1: Put everything in the Cuisinart but the sweet potatoes.

Step 2: Pulse till chunky, then add peeled sweet potatoes. Pulse to your likeness.

Notes: Bake sweet potatoes and pull skin off when hot, it’s easier. Add the sweet potatoes when they are warm. It seems to mix better this way and enhance all the flavors.

For Armenian Labne: Step 1: Mix all together

To Serve: Put a dollop of the sweet potato aioli on your spinach kale bite and finish with the armenian labne. Please substitute if you do not have the Za’tar and maybe add finely chopped scallions or chives.

*Photo by Stefanie Keenan

Check out the spread in Angeleno magazine below featuring Kale Salad with Mint Pistachio Pesto

Pesto: 2 cups Mint 1 cups pistachio Zest and juice of 1 lemon

Pulse the pesto ingredients in a good processor.

Salad: One head of kale, washed, dried, and julianned.

Toss kale with one tsp. olive oil, one tsp. lemon juice, salt and pepper. Add pesto and toss.

Stevie's Salad Dressing: 1 cup olive oil 1/2 cup white balsamic vinegar 2 tsp. Dijon mustard 2 tsp Worcestershire sauce 1 lemon juiced 1 tsp. Tabasco 5 cloves garlic, pressed

Pull out a glass jar, add ingredients, and shake, shake, shake!

Sally's Quick Scrumptious Weekend Treats

"There is nothing like a soirée thrown by my childhood friend Sally Horchow" She is an incredible host. As I watched her walk around the party making sure everyone had a sneeky (a spicy Sally or glass of rose) asking if everyone was good. That's a good host. You want your guests to have a great time. C'mon everyone likes to feel they are being taken care of.

Sally is bringing back the Fritos along with her crab dip which was scrumptious. Simple prosciutto wrapped melon, and s’more bites.

Hey put some Fritos in a bowl with a big spoon and your good to go. Fritos are  ol school. Recently I was served Fritos in an ol silver gravy boat with a ladle looking spoon. First thought: chic presto bingo you have a "snack" for your guests. All it takes is keeping a bag of Fritos in your pantry.

Sally's Scrumptious Crab Dip

1 lb lump crabmeat

1 can quartered artichokes

2 8 oz. pkgs cream cheese, softened

1 cup mayo

Juice of 1/2 lemon

Tabasco to taste

Sea salt to taste

300 degrees in the oven for 20-30 minutes (stir halfway through) Serve with Fritos!

Sally's S’more Bites

3 tbsp butter

1 bag (10oz) marshmallows

6 cups rice-crisp cereal

1 cup melted semisweet chocolate chips

71/2 rectangular graham crackers (or 15 squares)

1 cup marshmallow creme (such as fluff)

In a medium saucepan, melt butter over medium heat. Stir in marshmallows and cook, stirring until smooth, 2 minutes; remove from eat. In a bowl, combine marshmallows with cereal; mix well. In the bottom of a 9”x 13” pan, spread half of the cereal mixture into a thin, even layer. Top with warmed chocolate. Place graham crackers in single layer over chocolate, breaking crackers as needed to fit; top with creme. Spread remaining half of cereal mixture over creme; lightly press to cement layers together. Let s’mores sit at room temperature for at least 15 minutes before cutting and serving.

Spicy Sally Sneeky

1/2 lime

1/2 oz 100% agave tequila

2oz pineapple juice

1/4 oz agave nectar or simple syrup

3 fresh jalapeño slices, divided

2 to 3 sage leaves

Club Soda (optional)

Squeeze lime into cocktail shaker and add tequila, pineapple juice, agave nectar, 2 jalapeño slices, and sage. Muddle, add ice, and slake well. Strain into a Collins glass filled with ice. Top with Soda if desired. Garnish with remaining jalapeño slice.

*single serving

Chocolate Pumpkin Layer Cake

Adapted from John Down, Christopher Norman Chocolates Time: 1 1/2 hours plus cooling

20 tablespoons (2 1/2 sticks) soft unsalted butter, more for greasing

2 cups flour, more for dusting

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/4 teaspoon allspice

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups granulated sugar

3 eggs

1 1/2 cup plain pumpkin purée, canned, frozen or fresh

1 cup semisweet chocolate chips

1 cup chopped pecans

2 1/2 cups confectioners’ sugar

10 ounces unsweetened chocolate, preferably 99 or 100 percent, melted and cooled to room temperature

1 teaspoon vanilla extract.

1. Heat oven to 350 degrees. Use a little butter to grease two 9-inch round cake pans. Line bottoms with parchment paper. Butter and flour the paper. In a large bowl, whisk flour, cinnamon, ginger, nutmeg, allspice, baking soda, baking powder and salt together.
2. Using an electric mixer, cream 8 tablespoons butter and the granulated sugar together until light and fluffy, about 3 minutes. Beat in eggs one at a time. Stir in pumpkin purée. Mixture may look slightly curdled. Stir in flour mixture about half a cup at a time until smooth. Fold in chocolate chips and pecans.
3. Divide batter into pans and bake in middle of oven until springy to the touch and a tester inserted in center comes out clean, about 35 minutes. Cool cakes in pans for 10 minutes, run a knife around edges, invert onto racks and peel off paper. Let cakes cool completely.
4. In a large bowl, blend remaining 12 tablespoons butter and confectioners’ sugar together. Blend in chocolate and vanilla extract and beat until smooth.
5. Place one cake layer, smooth side up, on a platter. Ice top. Place second layer, smooth side down, on top; ice top and sides of cake.

Yield: 8 to 12 servings.

To make ahead: For fully frosted cake, put in freezer unwrapped; when frozen hard, wrap in plastic, then foil. Remove wrapping before defrosting.

Unfrosted cake layers out of their pans can be wrapped first, then frozen up to three weeks.

Frosting can be made up to 24 hours ahead and refrigerated, then brought to room temperature for at least one hour.

Living in London

This summer, spunky Los Angeles local Taylor Block interned for me. Taylor attends the Savannah College of Art and Design where she studies Fashion Marketing and Management. It's there that I met her while guest speaking at her college. She approached me after the lecture and the rest was history. She spent the summer working for me helping with everything from social media to working parties alongside me. When the summer was up, Taylor left for London where she's currently attending the London College of Fashion. We've kept in touch and I felt it necessary she share some of the unique experiences she's had. She's only been there a month and she already sounds like a local, sans accent. For those traveling across the pond, you can forget Lonely Planet, Taylor has the perfect guide to enjoying the city. And so, I gave her a guest spot on my blog to give some insider tricks to you.

 Taylor and I working a party together in Brentwood

Hello Lulu lovers! I felt so honored when Lulu offered me the opportunity to share some of my London experiences with you all! As amazing as London is, I'm definitely not eating as well as I did while working for Lulu. As you can imagine, she made the most amazing meals for me while I interned for her. Believe me, I never went hungry! Her kitchen is a snacker's dream and I'm pretty sure I put on some poundage while working for her--no regrets though! As Lulu explained, I'm currently studying at the London College of Fashion. The city is absolutely amazing. For those who have never been, I recommend booking your ticket immediately. You can stay on my couch! The energy here in infectious. Even the weather can't bring me down! I've had some amazing experiences here, everything from attending an exclusive London Fashion Week after party to dining in pitch black. Here are some of the highlights for me:

Shopping: If you're looking for great London fashion, be sure to check out Oxford Circus. You honestly can't go wrong. You'll see everything from the iconic Top Shop to the gorgeous department store, Selfridges. You're bound to hit big crowds no matter what time of day but believe me it's worth it. In London, the department stores are much more glamorous than in the US. Their food courts are unreal. In the US they usually contain Hot Dog on a Stick and Panda Express. In London you'll find adorable tea rooms and champagne and oyster bars. Very posh!

Vintage shopping: If you're more interested in vintage shopping definitely check out Brick Lane, Camden, and Covent Garden have some really unique finds. And the rumors are true, fashion is light years ahead here.

Best chain restaurant: Though I hate to admit it, one of my favorite places to eat in London is in fact a chain. It's called Patisserie Valerie and it's an amazing French inspired patisserie. The decor is adorable, service is good, food is great, and prices are reasonable. All and all, a home run in my book. I'd highly recommend, the poached eggs on toast, hot chocolate, or almond croissant.

Best unique restaurant: If you're looking for a truly unique dining experience, Dans le Noir is a no brainer. At this unique restaurant, diners enjoy their meals in complete and utter darkness. The concept is to enjoy a completely sensory experience. When you enter the restaurant, you deposit all phones and purses into a locker. You're then taken into the dining hall by your waiter who is blind.  You also don't know what you're eating. You are able to choose between four different menus (meat, seafood, vegetarian, and surprise). Aside from that, you don't have a clue what you're eating. You take a leap of faith and enjoy! After dinner they then show you a picture of exactly what you ate. I later found out I ate pidgeon, Guinea fowl, and lamb. What made this such an amazing experience aside from not being able to see my food or my date, was that I probably wouldn't have eaten half of the things on my plate had I known what they were. But without knowing, I was able to really enjoy it. And everything was delicious. Dinner is a little steep but was truly worth every penny. If I win the lottery, I'll definitely be going back!

Tea in London: As they say, when in Rome, do as the Romans do. So, when in London, do as the British do. And the British love their tea. So naturally I had to go for afternoon tea at the Georgian Restaurant in Harrods. The room is absolutely spectacular. Very, very classy. Their variety of tea is impressive and each sandwich and scone is better than the last. The best part: you get unlimited refills on all the little treats! When they first told my party and I this when we sat down, our mouths dropped open. We thought for sure we'd eat our weight in scones and chocolates. We could barely even finish two trays! The scones with heavy cream are surprisingly filling. Regardless it was a delectable experience and so much fun to get dressed up for such a classy tradition. And after tea we were able to get lost in Harrods (believe me it's not hard, the place is truly a maze). It really is better than any department store I've ever experienced. Aside from having the usual departments it had multiple restaurants, a pet store, pet spa, nail salon, spa for humans, hair salon, and so much more. When I saw the pet spa I couldn't help but think Mister Pickles and Teddy would have an amazing time there. They even have a pet gym equipped with mini treadmills and little TVs for your dog to watch on while exercising. You can pretty much do anything imaginable at Harrods except spend the night.

The Georgian Restaurant in Harrods

Best Sneekys: For those of you who enjoy sneekys as much as Lulu, I would have to recommend the London Cocktail Club or Dukes. One of London Cocktail Club's signature drinks is the Bacon & Egg coupe, which is bourbon fat washed with smoked bacon, shaken with lemon, sugar and egg white. Yes, the prices are a little expensive but you're paying for the experience and theatrics. I can't help but feel if something is being lit on fire, I'm getting my money's worth. Dukes is famous for being James Bond author Ian Felming's favorite place for a drink. He's said to have created the legendary line "shaken not stirred" while drinking martinis in the hotel's bar. You can still enjoy a martini at Dukes today, or learn to make a perfect martini cocktail (shaken, not stirred of course) at a martini masterclass. 

Lulu's Watermelon Popsicles / Ice Cubes

Though watermelon is 90% water, as its name suggests, it's sweet as candy. During these summer months it's a refreshing alternative to chocolate in desserts. Try my frozen pops for just that.

• 2 cups Watermelon juice
• 1 can limeade
• 1 can  mint
• 1 can water

Mix: Limeade, mint, and water in the blender. Use the limeade can to measure the mint and the water

You will need a large square ice cube tray.  I used a Tovolo King cube ice trays. It is best to place the ice cube tray on a cookie sheet.  Easier to work with to pull in and out of freezer

Pour the watermelon juice 2/3 the way up each cube.  Put in the freezer.  After a couple hours pour the limeade mixture on top of the watermelon juice.  Do not fill all the way to the to the rim.  Just below the rim. This makes it easier to get the ice cubes out.

Just an idea:  If you want to make these into popsicles.   About an hour after you put the limeade on top.  Stick in your popsicle sticks

Optional: You will have some of the mint lime mixture left over.   Pour some vodka in them and they become a delicious sneeky.