July 18, 2016


Host a "Lavish Happy Hour" ~ refreshments, tapas & 'tizers . . . recipes to love!


"Whimsical tapas & 'tizers floral plate trio"

Gather special friends & host a
"Lavish Happy Hour"
On warm summer evenings just before the sun sets,
take time to relax & enjoy refreshing cocktails & tapas.
Serve a few of our favorite recipes (posted at the bottom of this page)
on these "whimsical" cottage-inspired floral plates.

Serve guests refreshments, tapas & appe'tizers' . . . simple & tasty recipes they'll love!


"Summertime gin & tonic with an herb twist"
2 oz gin (perhaps Bombay Sapphire or Hendrick's)
4 oz - tonic water (for a "subtler" tonic try "Q")
1 lime - slice into 6 wedges
1 English cucumber
3 sprigs of rosemary or thyme
* * *
peel 1/2 of cucumber
add 3 slices of peeled cucumber in a glass with
1 sprig of rosemary & juice from 1 lime wedge & 1 oz gin
muddle w/the back of a spoon
strain through a mesh strainer into
a serving glass
add ice, a few slices of "unpeeled" cucumbers
top with remaining gin & tonic
garnish with a sprig of rosemary or thyme 
"Mini-Italian garlic bruschetta"

 4 medium - ripe tomatoes
2 tbsp olive oil
pinch of coarse salt - to taste
dash of freshly ground pepper - to taste
fresh basil - coarsely chopped
red onion - finely chopped - optional
2-3 garlic cloves - peel & leave whole
favorite Italian bread or French baguette - sliced 1/2"
* * *
pre-heat oven to 375
halve tomatoes, remove seeds & chop
 place chopped tomatoes in a bowl, mix . . .
 olive oil, a generous pinch of coarse salt,
dash of pepper, red onion & basil
* refrigerate for at least 20-30 mins before serving
lay out sliced bread onto cookie sheet & brush
each slice with olive oil
bake 12-15 mins - keeping a close eye for perfect toasting
while toast is hot, cut garlic cloves in half & rub generously onto
each slice of toast
heap a spoonful of tomato mixture onto toast & serve on 
a lovely tray
"Sweet tomato caprese kabobs"

cherry tomatoes - rinse & dry
basil leaves 
ciliegine (cherry sized) mozzarella or goat cheese
1-2 tbsp olive oil
2-3 cloves minced garlic
pinch of coarse salt - to taste
dash of freshly ground black pepper - to taste
pinch of brown sugar
balsamic vinegar
pesto - optional
bamboo skewers 
* * *
whisk olive oil, salt, pepper, garlic & brown sugar - set aside
wrap cherry tomato in 1 basil leaf - skewer
1 mozzarella ball - skewer
repeat ~ 2x
lay on a decorative plate
drizzle olive oil mixture & a bit of balsamic
garnish with a dab of pesto
"Grilled shrimp avocado lettuce wraps"

jumbo shrimp
2-3 tbsp olive oil
pinch of coarse salt
dash of freshly ground black pepper
2-3 cloves minced garlic
1 tbsp freshly squeezed lime juice
1/4 cup cilantro - chopped - more to taste
carrots & daikon radish - julienne
avocado - thinly sliced or chopped
chives - chopped for garnish
butter bib lettuce or endive leaves
* * *
in plastic bag . . .
toss shrimp w/1 tbsp olive oil, salt, pepper & garlic
set aside for 5-10mins ~ then grill shrimp
in a bowl . . .
whisk 3 tbsp olive oil, salt, pepper, lime juice & cilantro
(season to "taste")
julienne radish & carrots - add to dressing & toss
let grilled shrimp cool ~ add to dressing & toss
spoon into lettuce or endive leaf
garnish with a few slices of avocado &
a sprinkle of chives

*   *   *   *   *   *   *   *   *

Every "Hour is Happy" when celebrated with friends!

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