Deviled Eggs
By Cindy Coopwood and Cordelia Capps Photography by Scott Speakes You may call them stuffed, but they are devilishly good! For the perfect finger food for any occasion, simply follow our basic recipe and add your favorite toppings. 6 boiled eggs, peeled 1/4 c mayonnaise (We love Duke’s mayo the best!) 1 t grated onion […]
Mimosa Bar
This is not only beautiful, but a great way to offer a variety of choices to your guests. It doesn’t get easier that this! Champagne or Prosecco Variety of fruit juices Fruit Set out chilled Champagne and keep on ice. Pour juices into decanters or pitchers of your choice. We used, ruby-red grapefruit, strawberry-kiwi and […]
Mixed Berries
The touch of citrus adds a delightful zing to the berries. Try this served over ice cream or angel food cake for a light springtime dessert. 4 cups mixed berries, such as strawberries, blueberries, blackberries and raspberries 2-3 tablespoons chopped mint 2 tablespoons simple syrup plus 2 teaspoons fresh lemon juice Note: 2 tablespoons Limoncello […]
Marinated Asparagus
A simple, fresh marinade is all that’s needed for fresh asparagus. 1 bunch asparagus, trimmed, blanched, and drained (After blanching, plunge asparagus in cold water to stop the cooking process) 1/2 cup olive oil 3 tablespoons white wine vinegar 1/2 teaspoon garlic salt 2 tablespoons lemon zest Place the asparagus on a platter. Mix the oil, […]