Greet spring with friends, flowers, and ice cream floats! Pretty paper blooms and a sweet peach punch add fresh flair to this gathering that will have you celebrating the season in style. GARDEN PARTY This garden party is extremely versatile -- include beaus with bow ties to celebrate upcoming nuptials with a wedding shower. It s also a great way to kick off summer! Continue reading for everything you need to plan this celebration, including must-have recipes for effortless entertaining, do-it-yourself giant paper flowers that double as take-home favors, a floral centerpiece you create yourself, fake calligraphy that looks handwritten, and quick tips to create a beautiful party with ease, like covering a folding table with a canvas painter s drop cloth. MEET JULIE Julie Blanner is a lifestyle blogger and entertaining expert who began sharing her effortless style of entertaining on her blog in 2008. Prior to her career in blogging, she planned countless weddings, lavish events, and intimate parties for clients in the Midwest. After years in the event industry, Julie has honed her signature style into a blog full of captivating collections of recipes, home design, and entertaining advice. She was named Better Homes and Gardens Entertaining Blogger of the Year in 2014. Her approach is warm and simple -- entertaining and design that celebrates everyday life.
TUTORIALS DIY FLOWER ARRANGEMENT You ll need: 12 flowers Vase filled with water Bamboo skewers Shears 12 flowers Fruit Herbs or garden greens 1. 2. 3. 4. Select a standout bloom for your arrangement. It s usually the largest and most beautiful! Measure the flower to fit your vase from the center and cut the stem at an angle. Remove any leaves that fall below the top of the vase. Continue to measure and cut your flower stems to desired height. Working in a circular motion, place flowers in vase. Insert a skewer into a piece of fruit. Measure and break the skewer to the appropriate height to fill in between the center and exterior blooms. Continue adding fruit until your arrangement looks full. Use herbs or garden greens to fill in around the center bloom and the base of the arrangement. Remove any leaves that fall below the top of the vase. 2
TUTORIALS DIY GIANT PAPER FLOWERS You ll need: Petal stencils (pages 4-5 ) Crepe paper in desired colors Dowel rods Clear florists tape Green florists tape HOW TO FAKE CALLIGRAPHY You ll need: Computer Microsoft Word Cardstock (up to 210g stock) 1. 3. 4. 2. Steps: 1. Cut 8-10 petals in each size from crepe paper, cutting with the grain of your paper. 2. Cut 1-inch strip of crepe paper for the flower center; cut the horizontal length of the paper. 3. Attach the flower center strip to the dowel rod using clear florists tape. Twirl dowel rod, ensuring the end of the strip is completely attached to the rod. 4. Attach one petal at a time, starting with the smallest petals, to your dowel rod using clear florists tape. Add your medium petals, followed by your largest petals. Starting just beneath your petals, wrap green florists tape around the dowel rod. 1. 2. Steps: 1. Find your favorite fonts online. Using Microsoft Word, type your text in the desired font and size. Maximize your computer monitor s brightness, and dim the lights in the room. 2. Place cardstock up to the computer screen and trace the font, keeping the flow of your pen steady instead of raising it like in calligraphy. The lower the paper weight, the easier it is, but with a bright screen and dim lights, any paper weight will work. Note: Imperfect actually looks better! Don t stress or fuss about it -- flowers are naturally imperfect. 3
PRINTABLES PETAL STENCIL #1 4
PRINTABLES PETAL STENCIL #2 PETAL STENCIL #3 5
RECIPES ICE CREAM FLOAT BAR 1-¾ cups heavy cream ¾ cup milk ½ cup sugar ¼ teaspoon kosher salt 1 whole vanilla bean 5 large egg yolks 2 teaspoons pure vanilla extract 1. In a heavy saucepan stir together cream, milk, half of the sugar, and the salt. Using a small knife, split the vanilla bean lengthwise and scrape seeds from bean. Add seeds and split bean to cream mixture. Heat over medium-high heat. When mixture just begins to bubble around edges, remove from heat; cover. Let seeds and split bean soak for 30 minutes to infuse the liquid. Remove and discard vanilla bean. 2. Place egg yolks in a medium heatproof bowl and whisk just enough to break up yolks. Whisk in the remaining sugar until smooth. (The sugar dilutes the eggs a bit and prevents them from scrambling when the hot cream is added.) Set aside. Uncover cream mixture and heat over medium-high heat until almost simmering. Reduce heat to medium. 3. Using a ladle, carefully scoop out about 1/2 cup of the hot cream mixture; pour into yolks, whisking constantly. Repeat. (This step, known as tempering, gradually heats the yolks to reduce the risk of overcooking.) Slowly return yolk mixture to saucepan, stirring constantly with a wooden spoon. Continue to cook on medium heat, stirring constantly in a figure eight to cover the entire bottom of saucepan. Pay close attention as the consistency of the mixture can change quickly. Cook until mixture goes from the consistency of heavy cream to that of a thin puree, but no thicker. You ll notice the mixture thickening slightly and feel a little more resistance as you stir. 4. To test the readiness of the custard, remove the spoon from the saucepan and drag your finger across spoon. If the custard coats the back of the spoon and the path made by your finger holds for a second or two, it s ready. Remove saucepan from heat and immediately pour through a fine-mesh sieve into a measuring cup or small bowl. 5. Set the bowl in a larger bowl of ice water and, using a clean spatula, stir frequently until cool. Remove the small bowl and cover with plastic wrap. Refrigerate for at least two hours or until completely cold. Stir in vanilla extract just before churning and freezing the ice cream. Julie s Styling Tip: A self-serve ice cream float bar is fun for guests of all ages and easy for the host to set up ahead of time. Prescoop and freeze ice cream in juice glasses for easy serving. Present the filled glasses in a bucket of ice for a beautiful display that will keep them intact, even on the hottest summer days! Set out a tray of soda and sparkling juice options for guests. Don t forget the straws! 6 RICOTTA, GORGONZOLA, AND HONEY SPREAD 1 15-ounce carton whole milk ricotta cheese 6 ounces Gorgonzola cheese, crumbled ½ teaspoon snipped fresh thyme ¼ or ¼ teaspoon dried thyme, crushed teaspoon snipped fresh rosemary or ⅛ teaspoon dried rosemary, crushed 1 tablespoon honey 36 toasted baguette slices Sliced apples, fresh thyme, and/or toasted walnuts Honey 1. Place ricotta in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes. Stir in Gorgonzola, the 1/2 teaspoon thyme, and the rosemary until combined. Fold in the 1 tablespoon honey until just combined. Spoon mixture into a serving bowl. Cover and chill 1 to 24 hours. 2. To serve, spread mixture onto baguette slices and top with apple slices, thyme, and/ or walnuts. Drizzle with additional honey. Makes 36 appetizer servings. Julie s Styling Tip: I serve these on a variety of platters, adding a cheese box to give them height. Grocery stores receive cheese in beautiful wood boxes on a regular basis. Most kindly oblige to sharing them rather than disposing of them. I updated this recipe for summer by eliminating the Gorgonzola and adding peaches and apricots.
RECIPES PEACH PUNCH 1 16-ounce package frozen sliced peaches ¼ cup sugar 2-½ cups orange juice 2 tablespoons lemon juice or lime juice 1 750-milliliter bottle champagne or sparkling wine or 4 cups unsweetened pineapple juice Cubed or crushed ice 1. Thaw peaches at room temperature but do not drain. Place peaches and their juice in a blender or food processor. Add sugar. Cover and blend or process until smooth. 2. Transfer pureed peach mixture to a 2-quart pitcher. Stir in orange juice and lemon juice or lime juice. To serve, slowly stir in champagne, sparkling wine, or pineapple juice. Serve over cubed or crushed ice. Makes about 12 (5-ounce) servings. To garnish: Simply run a lemon or lime wedge around the rim of the glass and dip the rim into a plate filled with gold sugar sprinkles. Julie s Styling Tip: Rather than serve an array of drinks, I select one incredible crowd-pleaser that guests can customize. I always offer nonalcoholic and alcoholic versions to accommodate everyone. Guests are never without a cocktail, and it keeps entertaining easy. A bar cart is extremely versatile and can be used when entertaining indoors and out. A beverage bar often becomes an area where guests congregate, encouraging them to mingle. Before you go to the store, shop your home! If you don t have enough glasses, mix and match or look to your local thrift store. You can often purchase vintage pieces to add to your glassware collection for less than you can purchase plastic ware. 7