Outdoor Entertaining: Put the ‘Great’ in Your Party on the Lake

Sophisticated recipes, guides, and tips for a nautical brunch


Published:

(page 6 of 6)

Blueberry Lavender Mimosas aboard h2O Limos' 41-foot "meridian" yacht. Available for event rentals. Visit h2Olimos.com or call 313-799-2628 for more information.

 

The Drinks

Step your cocktail game up a notch with these creative twists on brunch classics.

Blueberry Lavender Mimosas // Smokey Red Snapper


Blueberry Lavender Mimosas

Ingredients

1 cup water
1 cup honey
1 pint fresh blueberries
Juice of one lemon
2 teaspoons dried or fresh lavender
Prosecco

Assembly 

Simple Syrup:
In a small sauce pan, combine water, honey, blueberries, and lemon juice. Slowly bring to a boil until blueberries have completely broken down. Reduce heat. Add lavender and stir well. Remove pot from heat and allow the simple syrup to infuse for at least 15 minutes. Strain through a fine mesh sieve. Refrigerate and store for up to one week.

Add 1 or 2 tablespoons of blueberry simple syrup to a champagne flute, to taste. Top with prosecco. Garnish with a sprig of lavender.

Smoky Red Snapper

Ingredients

Celery salt
Smoked Hungarian paprika
Lemon wedge
8 ounces tomato juice
1 teaspoon pickle brine (McClure’s “Spicy” or your favorite)
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
5 drops or more to taste, hot sauce
Salt
Pepper
2 ounces gin (or vodka)
3 or more drops liquid smoke, to taste
Splash of dry sherry (optional)
Pickled asparagus
Shrimp skewer

Assembly 

Sprinkle celery salt on a napkin. Rub lemon wedge around rim of a Mason jar or pint glass. Roll rim in celery salt and smoked Hungarian paprika. Fill glass with ice, squeeze lemon over ice and set aside. In a separate pitcher, add juice, brine, celery seeds, hot sauce, salt, pepper, and gin. Stir well and pour into the Mason jar.
Add a splash of dry sherry, if desired. Garnish with a pickle and a shrimp skewer.


The Game Plan

1 Week Beforehand
• Make pie crust dough
• Make strawberry-rosé jam
• Make pickles (onions and jalapeños)
• Make everything seasoning

3 Days Beforehand
• Make salmon
• Make scallion cream cheese
• Infuse milk with corn
• Toast almonds
• Toast coconut
• Make tart shells

2 Days Beforehand
• Make white chocolate coconut cream topping
• Finish pastry cream
• Make candied nuts
• Make granola
• Make quiches

Night Before
• Make white chocolate coconut cream topping
• Finish pastry cream
• Make candied nuts
• Make granola
• Make quiches

Morning Of
• Make guacamole
• Make maple-glazed bacon
• Prep and wash fresh fruit (berries, mangoes, bananas), vegetables (wash greens, cut crudité for snacks), and herbs (wash, cut, and bag for easy garnishing)
• Pack your coolers (keep food in one cooler and drinks in the other to minimize the amount of time opening and closing the coolers)


Credits

Prop Styling By Stephanie Potts
Floral by Loden Floral Design
Charter Yacht Location Courtesy of H20 Limos

 

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