Date: June 4, 2013 | Story: Rosemary Hallmark | Producer: Rosemary Hallmark and Mandy Keener |
Gather friends and family for an evening of al fresco fun with these simple, stress-free ideas for a backyard soiree
Summertime is all about rest and relaxation, which is why Chris Norwood, AIFD, CFD and vice president of Tipton & Hurst, believes entertaining should be easy and never exhausting. For this summer dinner party, Norwood grouped whimsical yellow and orange ranunculus with multihued “Free Spirit” roses and happy Gerbera daisies in small, color-blocked clusters. “People are really moving away from fussy arrangements,” Norwood says.
To keep this style carefree, he combined simple items in varying colors and heights to create a more complex overall design. A bed of rye grass creates a low table runner, while fresh citrus—which not only smells lovely, but also adds a burst of color—lines the center arrangement. In contrast, pots of fresh herbs add natural greenery and texture. The cheerful floral centerpiece stands out against the rougher textures of a restored, gray farmhouse table and wicker French chairs, both from Tipton & Hurst.
Mini Fruit Tarts
Ingredients
8 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
shortbread cookies
blueberries
raspberries
fresh mint leaves
In a large bowl, mix cream cheese, powdered sugar and vanilla until well combined then transfer to a pastry bag. Lay shortbread cookies flat on a serving platter and top each cookie with a dollop or “swirl” of frosting. Place one blueberry and one raspberry on top and garnish with a mint leaf. Cream cheese frosting can be prepared the night before and refrigerated overnight.
Stuffed Strawberries
Ingredients
8 ounces cream cheese, softened
1 cup powdered sugar
1 tablespoon fresh lemon juice
strawberries
lemon zest
In a large bowl, mix cream cheese, powdered sugar and lemon juice until well combined then transfer to a pastry bag. Cut the tip off each strawberry to make it stand up on a plate, then use a melon baller to scoop out the top of the strawberry. Fill each strawberry with frosting and garnish with lemon zest. Cream cheese frosting can be prepared the night before and refrigerated overnight.
Frozen Rosemary Lemonade
Ingredients
1 cup water
1 cup sugar
2 sprigs fresh rosemary
4 lemons, peeled and seeded
4 ounces citron vodka (optional)
ice
To create a simple syrup, combine water and sugar in a small saucepan and bring to a boil, stirring constantly. When the sugar is dissolved, add one rosemary sprig to the mixture and let boil for ten minutes or until mixture becomes a syrup. Remove from heat and allow to cool.
In a blender, combine lemons, leaves from the other rosemary sprig, four ounces of the rosemary-infused simple syrup and the citron vodka, if desired. Fill the blender with ice and blend until smooth.
Resources
Napa rattan ice bucket The Full Moon, Little Rock, (501) 663-4367
Fortunata “Casa Mia” yellow ceramic pitcher Vesta’s, Little Rock, (501) 375-7820, vestasboutique.com
Tag seagrass votive holders The Full Moon, Little Rock, (501) 663-4367
Serving bowl Tipton Hurst, Conway, (501) 329-6663, Little Rock, (501) 666-3333, North Little Rock, (501) 753-0709, tiptonhurst.com
Farmhouse preserved lemons by Bella Cuisine Tipton Hurst, Conway, (501) 329-6663, Little Rock, (501) 666-3333, North Little Rock, (501) 753-0709, tiptonhurst.com
American Retold handcrafted wire basket Vesta’s, Little Rock, (501) 375-7820, vestasboutique.com
