National Creme Brûlée Day - Crème Brûlée Fudge

If you haven't already whipped out your blow torches in preparation for this day, now is the time. I'm sharing with you, a delicious recipe courtesy of Not Quite Nigella for Crème Brûlée Fudge! Though a little tricky, it's totally worth the trouble. With white chocolate fudge and a hard sugary top, it's a modern twist on the famous, French dessert. My advice: cook the fudge when the weather is mild. Fudge can be temperamental to certain weather conditions so save it for a nice day and avoid saying "Fudge!" over your ruined fudge. 

• 1/4 cup evaporated milk
• 4 tbsp of butter
• 2 cups of sugar
• roughly 1 cup of white marshmallows
• 2 1/2 cups white chocolate chips

1. Line a loaf tin with foil and using a pastry brush, brush a flavourless oil (eg rice bran, grapeseed or a mild olive oil) on the base and sides of the foil. In a large heavy based saucepan on low heat, dissolve sugar with milk and butter. Clip the sugar thermometer to the pan Increase heat to just below medium. Whilst stirring wait until the mixture reaches 238F (soft ball stage). Be patient, it takes about 10 minutes and the thermometer will sit on 220-230 for what seems like forever. You may get little caramelised bits floating to the top. Knock back the heat a little if there are too many.

2. Remove from heat and immediately stir in chocolate chips and marshmallows. Stir with wooden spoon to smooth out mixture. Immediately place in prepared tin (it sets relatively quickly).

3. While still in tin but set, sprinkle some sugar on top and blowtorch. Cut into squares when completely set using a lightly oiled knife.

Watermelon Galore!

Next Friday we welcome the wonderful National Watermelon Day, which always falls on August 3! Though not an official holiday (not recognized by Congress), it's always been recognized in the Powers household. For me, this big fruit, deserves a big day. And so, I'm serving up not one, not two, but THREE juicy recipes in honor of the tasty fruit.

My first recipes goes out to all my alcohol lovers out there. Even if you aren't a big drinker, this is the perfect drink to sip on at a summer picnic.

LULU'S WATERMELON REFRESHER

• 1oz Sparkling wine
• 1 oz Vodka
• 1 oz fresh juiced Watermelon
• 1 oz limeade
• 1  oz Soda water

Put all ingredients in a ball jar.  SHAKE, SHAKE SHAKE, SHAKE YOUR SNEEKY! Then pour over ice cubes or a big watermelon ice cube (See recipe HERE)

National Tequila Day

HAPPY NATIONAL TEQUILA DAY friends!

For those who know me well and even those who know me not quite as well, you probably know I have a not so secret love who what I like to call "sneekys" or more commonly known as cocktails. So naturally, a day dedicated to a certain type of alcohol is a favorite in my book! For the special day I'm sharing a recipe for my "adult pops." They're one part popsicle, one part sneeky!

Enjoy your day and remember, "It's 5'oclock somewhere!"

CUCUMBER MINT MARGARITA POP

• One 12 ounce can limeade
• 12 ounces tequila (I use the limeade can to measure the tequila)
• 12 ounces (or 1 can full) fresh mint
• 12 ounces (or can full) chopped cucumber

Blend the limeade, mint, tequila and, cucumber in a blender. Pour into ice cube tray, muffin pans, shot glasses or whatever else you can find and freeze for 2 hours. Take out, add popsicle sticks and put back in the freezer overnight.

Take It Outside!

With beautiful, mild summers in Los Angeles, there's nothing I love more than outdoor entertaining. And al fresco dining is the perfect, easy way to do just that. Al fresco means "outdoors or open air" and to me it means light, fresh ingredients, simple and earthy tablescapes, and good conversation around a table with those you love. It's about good food and good company. In this month's Toujours magazine I had the pleasure of sharing with readers just how to accomplish a delicious and effortless al fresco meal. As I share in my editorial, al fresco entertaining can be, as I like to call it, easy peasy lemon squeezy. Use what's already around your house, like cutting boards for plates or bracelets for napkin ring holders. It can be as simple as plates of cheese, fruits, and vegetables. You don't even have to cook to entertain. Just don't forget the sneekys! 

CHECK OUT THE FULL SPREAD HERE!

Want a beautiful table just like mine? You can buy many of these exact objects on my Open Sky page now! Get 'em while they're hot!

My Backyard Coleslaw

As the temperature rises, its time to put up the outdoor umbrella and host a good old fashioned backyard barbecue! And what's better than coleslaw on the side of your ribs or hamburgers?? This is my recipe for the tastiest of coleslaws.  The best part is everything can be prepared the night before, leaving one less thing to make the day of. Whip it up, let it marinate overnight, and serve cold. It's so simple and lets you focus on what's important: spending time with your guests.

¼ cup mayo

1tsp sweet pickle relish

1tsp honey mustard

¼ tsp white pepper

1/8 tsp salt

¼ tsp celery seeds

5 cups shredded cabbage

1/3 cup chopped walnuts

¼ cup finely chopped onion

¼ cup finely chopped celery

¼ cup finely chopped red peppers

¼ cup dried cranberries

Mix, cover and chill at least an hour for all the flavors to combine-yummy!!

dineLA Restaurant Week!

IT'S HERE! EASILY ONE OF MY FAVORITE TIMES, LA RESTAURANT WEEK HAS OFFICIALLY BEGUN!

(It's even better than Shark Week)

From July 16-27th roughly 200 of Los Angeles' finest restaurants participate in an exciting week in which locals and visitors can discover and explore the unique and wide arrange of cuisine the city has to offer. The best part? Restaurant week is actually an extended week of 12 full days! "12 days, infinite summer eats, 1 mecca. YUMMO! It's really a fantastic opportunity to taste some amazing dishes and enjoy unique atmospheres. I'm excited to try some new places as well as some old favorites.

Overwhelmed by the list of restaurants? Here are some of my personal favorites or ones I'm eager to try.

Check out dineLA Restaurant Week's official website for more information and book your reservations quick through Open Table. Bon appetit!

AOC

Asia de Cuba

Lazy Ox Canteen

POP Champagne & Dessert Bar

STK

Sugarfish

Taste

The Penthouse

July- National Ice Cream Month

Thanks to President Ronald Reagan, we now have an excuse to consume even more ice cream in this month than any other months in the year. In 1984, President Reagan deemed July the National Ice Cream Month and hey, I'm not complaining! In celebration of this steamy month, I'm whipping up my Ice Cream Cake Flower Pots. They're easy with a touch of whimsy. And most of all they'll keep you cool on these hot summer days. • 4-6 3” or 4” terracotta flower pots • 1 Devils Food cake mix, baked and crumbled into pieces • Your favorite ice cream • 12 oz semisweet chocolate chips • 1 cup heavy cream • 1 cup water • Mix-ins: mini oreos, crushed oreos, heath bars, M&M’s, Reese’s pieces, any chocolate or caramel candies.

Put chips, cream and water in heavy small saucepan. Cook on low stirring until chocolate is melted. Remove from heat. Place cake at bottom of pot, layer some ice cream then chocolate sauce. Continue layering with cake, ice cream and chocolate. The number of layers will depend on how big your pots are. Mix-ins can go in anytime or on top. Have fun with it and share your own creations with me via Facebook at https://www.facebook.com/LuluPowersFoodtoFlowers  TIP: Run a short straw through the middle of the pot and feed a flower threw it. Voile! Your edible flower pot is complete. Just be sure to eat it before it melts!

Happy Valentines Day

I've never loved Valentines Day even if I had a Valentine (married for twelve years). Before the invention of Hallmark cards Saint Valentines Day (later shortened to Valentines Day) was a holiday honoring early Christian martyrs named Saint Valentine. It wasn't until the High Middle Ages (when tradition of courtly love flourished) that Valentines Day became associated with romantic love. It was Geoffrey Chaucer (the guy who wrote that little book called "The Canterbury Tales", you know that book we were all forced to read in High School) that wrote the first association of Valentines with romantic love. The other day I walked into a 99 cent store, how could you not go crazy walking into a 99 cent store?? All these things pictured (except the tags) are from there. The 99 cent store in Los Angeles is a treasure trove of Valentines Day treats. The "sayings" on the tags are things I try to do on Valentines. Not everyone may have a valentines. For your friends or family who don't, do say something that will put a smile on their face. The tags and the pink paper (used in the background) are from the scholastic store (Venice and Robertson).

I will be serving this "sneeky" to my valentine.

Pomegranate Cilantro Chili Margarita

1 Small piece of Serrano Chili

A Small Bunch of Cilantro

2 Oz.Tequila

1 Oz. Fresh Squeezed Lime Juice

1/2 Oz. Agave

½ ounce pomegranate juice

muddle the cilantro and chili then add the rest of the ingredients and shake, shake, shake Pour into a glass filled with ice Garnish with mint