Ladies Thyme- A Champagne Punch

Champagne cocktails can have it all. fresh. light. herbal. sweet. savory. bubbly… Morning, noon, or night. Universal.

When hosting, champagne punch is a blank canvas. This is one rendition I made for a bridal shower and appropriately dubbed “Ladies Thyme”.  I used a sweeter sparkling wine, prosecco, with no added sugars to not overwhelm but to highlight the herbal and citric notes of this punch. What made this uniquely perfect however, was the homemade thyme bitters.  Try it at your next event!

Ladies Thyme

2 bottles Sparkling wine (Prosecco)

2 cups Gin

1 bunch Thyme (1/3 cup packed)

32 oz unsweetened or hand squeezed ruby red grapefruit juice

A week before your event find a glass bottle large enough for the herbs and the gin. Simply put the gin and herbs in the bottle and place it in an unlit place. The day of the event, gather your punch bowl pour in your thyme “bitters” followed by your grapefruit. Just before guests arrive, uncork the champagne and top.

For best results, ladle into champagne glasses and enjoy a few before your friends drink it all.  Cheers!

Spring Entertaining- Fresh and Decadent Brunching

Whoever said you cannot have an amazing decadent yet healthful meal? I will prove them wrong. throughout my experiences with health problems, I have learned to utilize creative and alternative ingredients to create something both beneficial to health as well as provides that “feel good” feeling that defines a brunch.

I hesitate to even tell you it is all vegetarian and even vegan, sugar free, gluten free, wheat free, soy free, organic and high in vitamins. You certainly wouldn’t think you were missing a thing.

Cooking this way is great for groups, it allows people to live freely and have a chance to share experiences without restrictions! It’s a good time everyone can enjoy!

The first step is menu planning. The most fun and creative part in my opinion. An opportunity to let you guest experience something new!

On the menu:

Savory:

Baked egg in a poblano pepper and sweet potato onion hash ( vegetarian, dairy free, sugar free, gluten free)

Grilled asparagus ( vegan, sugar free, gluten free)

Basil tomato baked pancake with arugula and goat cheese ( optional vegan, gluten free, sugar free)

Baby hassle-back potatoes with  parmesan and truffle oil (optional vegan, sugar free, gluten free)

Sweet and Light:

Sliced Strawberries with freshly whipped cream ( optional vegan, gluten free, no added sugar)

Lemon and oat “cream pies” with blueberry yogurt filling (optional vegan, sugar free, Gluten free)

Carrot cake smoothie shots with walnut quinoa current crumble ( vegan, sugar free, gluten free)

Mung bean waffles with vegan nut whipped cream whipped cream and berries ( vegan, sugar free, gluten free)

Decadent:

Chocolate gnash tart with gluten free gingersnap crust ( vegan, sugar free, gluten free)

Cheese board:

Arugula, pistachio, fennel pesto (vegan, sugar free, gluten free)

Organic rosemary garlic bread (vegan, sugar free)

Gluten free olive crackers (vegan, gluten free, sugar free)

Caramelized onion jam ( vegan, sugar free, gluten free)

Cerignola Olives (vegan, gluten free, sugar free)

Sharp cheddar (gluten free, sugar free)

Brie Cheese ( gluten free, sugar free)

Fig butter ( gluten free, vegan)

Pistachio cheese ( vegan, gluten free, sugar free)

Drinks:

Coffee with mimic cream or real cream sweetened with stevia or sugar

Lavender lemonade ( vegan, sugar free, gluten free)

Cucumber Basil Water

And no brunch is ever complete without a signature cocktail! Wait this is healthy too? (vegan, sugar free, gluten free) Yes…. in moderation of course.

Lemon lavender Cocktail:
24oz fresh squeezed lemon juice
1/8 tsp powder stevia or about 30 drops plain liquid stevia
1 tsp liquid essential lavender 
8 oz dry gin
16 oz sparkling water such as San Pellegrino.
Fresh Lavender

Simply premix the lemon juice, stevia, lavender, and gin.
When serving, pour 4 oz of the mixture, 
top with 2 oz sparkling water and garnish 
with a sprig of fresh lavender

Cheers!

Photos taken by Keira Grace of Keira Grace Photography