Couscous-Stuffed Peppers with Basil Sauce – Recipe Courtesy of  Giada De Laurentiis

Ingredients:

Filling:

1 cup low-sodium chicken broth

2 teaspoons ground cumin

3/4 cup couscous

1 cup canned garbanzo beans, rinsed and drained

1/4 cup dried currants

1 packed cup chopped baby spinach leaves

1/2 cup (4 ounces) crumbled feta cheese

1/4 cup extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

2 medium red bell peppers

1 medium yellow bell pepper

1 medium orange bell pepper

Hot water, as needed

Sauce:

1 packed cup fresh basil leaves

1/2 cup (about 4 ounces) creme fraiche

3 tablespoons extra-virgin olive oil

1 tablespoon water

1 garlic clove, coarsely chopped

2 teaspoons fresh lemon juice

1/4 teaspoon sugar

1/4 teaspoon salt, plus extra, as needed

1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions

Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

 Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Lemon Basil Chicken Salad – Courtesy of Paula Deen

Ingredients:

4 cups diced cooked chicken

1 rib minced celery

1/4 cup chopped fresh basil leaves

1/4 cup slivered almonds

1/2 cup sour cream

1/2 cup mayonnaise

1 1/2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

In a medium bowl, combine chicken, celery, basil and almonds. In a small bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper. Add to chicken mixture, tossing gently to coat. Cover and chill.

Strawberry, Lemon, and Basil Mimosa – Courtesy of Giada De Laurentiis

Ingredients:

3/4 cup packed fresh basil leaves

Juice from 2 large lemons (about 1/2 cup fresh lemon juice)

1/2 cup agave or honey

8 medium fresh or frozen strawberries, thawed and sliced

One 750ml bottle Prosecco, chilled

1/2 cup soda water or sparkling water, chilled

Directions:

Combine the basil, lemon juice and agave in a pitcher. Using a wooden spoon, lightly crush the basil. Stir in the strawberries, Prosecco and soda water. Pour into chilled champagne glasses and serve.

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Experience the best of Florida in the new Relâche Spa at the Gaylord Palms Resort.  Only here can you indulge in spa treatments in a setting reflective of the coastal azure colored oceans, mystical springs and serene tropical tranquility.

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Relax in the lap of luxury in this 24,000 square foot spa that includes 22 treatment rooms. Revel in transforming body therapies. De-stress with a soothing massage, specifically designed to enhance overall well-being, or indulge in a skin treatment or aromatherapy wrap. If you need to hurry your relaxation moments, take advantage of the spa’s tea lounge, steam room, and Jacuzzi.

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The Messy Polish – Polished bangs with these loose curls are a great juxtaposition of messy and neat while still looking put together.

Retro Waves – If vintage is your style, then this is the hairstyle for you. Give your tresses a look of 1940’s glamour with this style that will hold up in the crisper fall and winter evenings.

The Sweeping Braid – Pull your hair gently off your face with a sweeping braid. This can be used for updos as well for a bohemian detail.

Undone Up-do – Instead of a tight up-do, add some curls and loosen it up a bit. Add a flower to one side for an extra added accessory.

Side Bangs – Add some charm to a classic up-do by sweeping bangs to one side.

For reservations, more information, or to book your special event, contact Ceviche today!

Contact Information:

Ceviche Orlando

125 West Church Street

Orlando, FL 32801

Phone: (321) 281-8140

http://www.ceviche.com

Vendors:

Ceremony and Reception Location:  Bella Collina

Photographer:  Kristen Weaver

Décor: Petals by Design

Lighting: Get Lit Event Lighting Services

Hair & Make-Up: Luisa V

Entertainment: Gerry Williams Band

Cake: Party Flavors

Photos Courtesy of: http://www.kristenweaver.com/

Hanging Floral – Perfect for a tented event, hanging floral arrangements create an elegant look that can work with anything from an enchanted garden theme to a wonderland of beauty depending on what type of flowers and accents are used. Add some lighting into the arrangement and maybe even streaming down the lines of the tent ceiling and you create a romantic evening setting that will be the talk of your guests for years to come.

Vintage – Dainty, delicate details that are timeless and unique can bring a charming look to any event. The great thing about the vintage trend is that it usually goes along the lines of miss-matched items used for centerpieces and other décor details. Different patterns and color combinations can be found in vintage pieces that may not be available in more modern décor elements.

Rustic – For the tree-hugger at heart, rustic décor can be a fun twist on an elegant soiree. Wooden touches such as a rustic ladder for table assignments, or lanterns as a part of a table-scape create an air of rugged elegance and a natural romance.

Whimsical – A stunning event can be for the child at heart. By adding whimsical touches with color, patterns and different décor accents you invite your guests into the childlike side of your own personal style.  Whimsical touches can be subtly entwined into your décor as well, by using things like butterflies in your centerpieces, or adding details of whimsy to programs, place-cards, or menus.

Whatever you choose for your décor, make sure it represents your own style. Don’t get lost in all of the trends available to you, make sure that your event really tells your story and shows off your personality. Put a little piece of you in the elements of the décor and your event is sure to sparkle.

Mini Cranberry Meatballs – This recipe courtesy of the Southern cooking queen herself, Paula Deen is not only scrumptious, but extremely easy. It can be a fun appetizer for any fall party or as a nibbler for football Sunday.

Ingredients

• Nonstick cooking spray
• 1/2 cup dry breadcrumbs
• 1/3 cup chopped fresh cranberries, or dried if fresh is unavailable
• 1 tablespoon tomato paste
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• 1 teaspoon chipotle pepper sauce
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 large egg, lightly beaten
• 1 1/2 pounds ground round
• Sweet-Hot Dipping Sauce, recipe follows

Directions

Preheat the oven to 400 degrees F. Spray the rack of a broiler pan with nonstick cooking spray; place in an aluminum foil-lined broiler pan.

In a large bowl, combine the breadcrumbs, cranberries, tomato paste, mustard, oil, chipotle pepper sauce, dried oregano, cumin, salt, pepper, garlic and egg. Add the ground round and mix together. Shape the mixture into forty 1-inch meatballs. Place the meatballs on the prepared rack in pan. Bake until done, 15 minutes. Serve with Sweet-Hot Dipping Sauce.

Sweet-Hot Dipping Sauce:

• One 12-ounce jar red currant jelly
• 1/4 cup orange juice
• 3/4 teaspoon orange zest
• 1 tablespoon Dijon mustard
• 2 teaspoons minced shallot
• 1 teaspoon chipotle pepper sauce
• 1/8 teaspoon ground ginger
• 1 1/2 teaspoons cornstarch

In a small saucepan over medium heat, add the jelly, orange juice and zest, mustard, shallots, chipotle sauce and ginger. Bring the jelly mixture to a boil.

In a small bowl, combine the cornstarch and 2 1/2 teaspoons water; add to the jelly mixture, stirring constantly for 1 minute. Remove from the heat. Serve warm with meatballs. Yield: 1 1/2 cups.

Spanish Chorizo, Kale and Cranberry Bean Soup – Now that the cooler temperatures have set in, have some heat come out of your kitchen with this delicious soup from Bobby Flay.

Ingredients

• 1/2 pound Spanish chorizo, cut into 1/4-inch thick slices
• 1 large Spanish onion, finely chopped
• 4 cloves garlic, coarsely chopped
• 1 large carrot, peeled and finely chopped
• 1 stalk celery, finely chopped
• 1/2 pound kale, coarsely chopped
• 1 cup white wine
• 8 cups chicken stock
• 2 cups cranberry beans, soaked overnight

Directions

Heat a medium saucepan over high heat. Add chorizo and cook until lightly golden brown and fat has rendered. Remove chorizo to a paper-towel lined plate and pour out all but 2 tablespoons of the rendered fat. Add the onions, garlic, carrots and celery to the fat and cook until soft. Add the kale and cook until slightly wilted. Add the wine and the chicken stock and bring to a simmer. Add the beans and cooked chorizo and cook until the beans and the kale are soft, about 1 hour.

Inspiration for décor and event details can come from many places. The autumn months provide such beautiful inspiration, that it is easy to be inspired by nature. Here are a few ideas for décor and beyond that all take their roots in nature.

Wood – Natural wood can be used in many ways. Everything from hanging wooden lanterns to Manzanita branches incorporated into centerpieces and décor, to large width branches used in ceremony pieces and room accents. The natural chocolate-brown color is a perfect base tone to be accented by any color in the rainbow, especially lime greens and vibrant pinks.

Grass – Using grass as a part of centerpieces is a trend that has been around for a while, but why not incorporates grass as an accent to other focal points of your event. Use it as to cover the cake base, or use it to create a garden feel for your place cards. Plus green is a hot color for 2011 and 2012 so grass is a natural way to be chic.

Leaves – Leaves in autumn can be a delicate pattern used either on linen such as chair covers or as an accent linen or they can be used in stationery items such as your menu or programs.

Amber – Using amber-colored lighting can enhance a candlelit room and create a feeling of warmth and romance.

Contact Beautiful Music

Phone: 407-295-8527

Email: Shannon@beautifulmusic.cc

Website: http://www.beautifulmusic.cc

Themed Soiree – Go beyond the traditional costume party, and suggest a theme for all of your guests to dress accordingly. A few favorites are Massacre at the Oscars where you dress up as your favorite celebrity of past or present and add a deadly twist, or a T-Shirt party where everyone comes dressed in a funny shirt of their choice. The great thing about dressing to a theme, is it can be a great ice breaker for guests.

Food for thought – Sure everyone loves a sweet treat now and then, but amp up your party with themed foods.  Try skewered antipasto pumpkin, start with a medium to large pumpkin and of course some BBQ skewers.  Add various antipasto items like cherry tomatoes, mozzarella cheese balls, slices of prosciutto, or anything else you can think of then stick the skewers into the pumpkin. 

Don’t forget the drinks – What is an adult Halloween Party without cocktails? Use your creativity for themed drinks, and if all else fails, impress your guests with some Witches Brew… Here’s how:

Ingredients

1 (6-ounce) package lime gelatin

2 cups boiling water

3 cups chilled pineapple juice

1 (2 liter) bottle chilled lemon-lime soft drink or ginger ale

2 cups chilled vodka, optional

Special equipment:

1 large black plastic cauldron (available at party or craft stores)

1 punch bowl that fits inside the cauldron

1 plastic hand (available at party supply stores), sterilized in hot water

1 block dry ice (available at supermarkets, ice cream shops or ice companies)

Directions

Pour the gelatin mix into a large bowl. Slowly stir in the boiling water. Stir at least 2 minutes, until the gelatin is completely dissolved. Stir in the pineapple juice. Let cool to room temperature. Wearing heavy-duty gloves or using tongs, place the block of dry ice in the bottom of the cauldron. (Dry ice will burn skin, so handle it with gloves and tongs and keep it away from kids and pets!) Use an ice pick to break the block into smaller chunks, if necessary. Fill the cauldron with just enough water to cover the dry ice. It will begin to “steam.” Place the punch bowl inside the cauldron, on top of the dry ice. The cauldron will appear to be magically smoking. Entrap the sterilized rubber hand between the cauldron and the punch bowl, squeezing it tight so the hand appears to be reaching out of the mist for help. Hot-glue the hand to the cauldron, if necessary, to hold it in place. Carefully pour the drink mixture into the punch bowl. Slowly add the chilled vodka and lemon-lime soda or ginger ale. Stir gently to mix.

Whatever you do this Halloween, be creative, after all it is the one night of the year where you are supposed to be someone you’re not.