Modern Cocktail Week Wrap Up

herbs

Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

So what did you think of Modern Cocktail week?  We had so much fun coming up with the recipes and photographing details.  Oh and tasting everything too!  That was the most fun!  If you weren’t able to join us for the whole week here is a recap of what we did this week.

ModernDrinks-19Violet Prosecco Cocktail

ModernDrinks-76

Watermelon Cucumber Cocktail

ModernDrinks-56

The Paloma

ModernDrinks-71

The Crazy Jane

ModernDrinks-43

Jack Sour with Chocolate Covered Bacon

ModernDrinks-10

Sweet & Salty Nuts

ModernDrinks-32

Olive Tepanade

ModernDrinks-70

Stilton-Pear Crostini

When we started working on the theme for this week we thought about a party we might like to have or at least be invited to.  We imaged this as a lovely party with drinks and appetizers being served on a lovely patio overlooking a lovely sunset.  Yes, that is a fantasy but we can dream.  With a bit of prep time, not much, you could have this party with your friends over the weekend.  Most of what we gave you can be made ahead of time so you will only need to do last minute details like the crostini, but really just assembly.

We love bringing you our stories of food but we want to hear from you.  What are some of the theme you would like to see from us?  Please connect with us in the comments or on our Facebook page.  Have a wonderful weekend.  We will be back next week with another theme.

Modern Day Forager

Stilton-Pear Crostini

ModernDrinks-67Recipes by: Rj of Urban Table

Photo Styling & Art Direction by: Traci of Urban Table

Photography & Art Direction by: Heather of Heather Gill Photography

moderndrinks-81

These little bites are really fantastic.  We are sure you will love these as much as we do.  The brioche is much softer then a baguette even when toasted so it won’t take away from the cheese and grilled pear.  Yes, we said grilled pear.

Stilton-Pear Crostini

Loaf of brioche

1/3 cup walnut oil

6 oz Stilton Cheese

3 Anjou pears (grilled)

1/2 cup fresh rosemary walnuts (recipe below)

honey for drizzling

  1. Pre-heat oven to 375 degrees and set the grill to high.
  2. Brush pear slices with walnut oil and grill until softened.  Make a turn half way through so you can get the nice cross hatch grill marks.
  3. Slice brioche into 1/2 inch think slices.
  4. Brush with remaining walnut oil and bake until golden brown.
  5. While still warm top with cheese then pear. (We did 2 layers of this.)  Then sprinkle with rosemary walnuts and drizzle with honey.

ModernDrinks-65

Rosemary Walnuts

1/2 cup chopped walnuts

2 springs fresh chopped rosemary

olive oil (for frying)

salt to taste

  1. In a skillet set on medium high heat, heat the oil.
  2. Fry walnuts until they float and remove from oil.
  3. Sprinkle with salt and chopped rosemary.

You might want to make more of these because they are lovely on their own or on salads to add a bit of crunch.

Well, we are almost done for the week!  What do you think is up for Friday?  Let us know in the comments or on our Facebook page.

Modern Day Forager