If your guests are working hard all afternoon trying to express their true feelings for their loved ones via craft, they’re bound to get hungry! Just to be on the safe side, you’ll want a buffet full of all kinds of sweets to nibble on. And to let loose all the poetry going into those Valentines, you should probably be offering some libations- why not our take on the vintage Cherry Fizz cocktail? We took the recipe from my grandfather-in-law’s 1934 copy of the Old Mr. Boston Cocktail Guide, and added some champagne to give it a kick! We’ve got our full menu for you below (which you can print right here), with beautiful photos of each recipe from White Loft Studio. You’ll notice that the Cherry is definitely the “it girl” of our Valentine’s party buffet, and what could be more romantic?
Ready to start baking? Here are the recipes:
1 lb fresh cherries
22oz Ghiradelli white chocolate chips
Pink & red food coloring
1. Line a baking sheet with wax paper. Rinse cherries & pat dry. Split the chocolate chips into 4 small bowls.
2. Put a pot of water on medium heat until it is simmering. Place a metal bowl on top and pour in one bowl of white chocolate chips. Let heat for 2-3 minutes, and when the chocolate starts to glisten, stir continuously until chocolate is melted and smooth.
Remove from heat immediately and pour back into small bowl.
3. Add a small amount of food coloring (this will be your palest color) and stir thoroughly. Holding the cherries by the stem, dip them into the chocolate one at a time, and place onto the baking sheet to set.
4. Repeat with the other 3 bowls of chocolate, adding progressively more food coloring to each bowl. Put the baking sheet of cherries into the fridge to cool.
1 tbs lemon juice
1 tsp grenadine
1 oz cherry brandy
Fresh cherries, for garnish
1. Shake grenadine, lemon juice, and brandy with ice and strain into a coupe.
2. Fill with champagne and garnish with a fresh cherry.
Makes 1 glass.
Adapted from Old Mr. Boston De Luxe Official Bartender’s Guide (circa 1934- here’s the recent edition)
2 cups cake flour, sifted
1 cup sugar
1 cup butter, softened
1 tsp almond extract
1 tsp baking powder
6 tbs milk
3 tbs cherry preserves
Fresh cherries, for garnish
½ cup butter, softened
4 cups powdered sugar
3 tablespoons cherry preserves
½ teaspoon almond extract
1. Preheat the oven to 350º. Line the cupcake wells with cupcake liners.
2. In a large mixing bowl, beat the eggs, sugar, almond extract, and butter together. Add in the flour and baking powder. Add the milk and cherry preserves and mix well.
3. Fill each cupcake well to about ⅔ full with batter. Bake for 20 minutes and transfer to a wire rack to cool.
4. In a large mixing bowl, beat the butter until smooth. Add 1 cup of the powdered sugar, the cherry preserves and almond extract, mix well. Continue adding the powdered sugar 1 cup at a time. Add milk 1 tsp at a time until mixture reaches spreading consistency.
5. Fill a pastry bag with frosting and attach a large circle tip. Swirl the frosting on each cupcake and top with a fresh cherry.
Makes 12 cupcakes. Adapted from Lulu’s Sweet Secrets
For Rock Candy:
2lbs clear rock candy crystals (we got ours at Amazon)
12 oz vodka
4 metal or glass bowls
Pink & red food coloring
Sugar cookie dough (pre-made, or use your favorite recipe)
X, O, and heart cookie cutters
½ cup confectioner’s sugar
1 ½ tsp light corn syrup
1 tbs water
1. At least one day in advance, dye the rock candy crystals. Lay out a sheet of parchment paper on a baking tray. Assemble 4 metal or glass bowls, and pour 3oz of vodka into each. Add food coloring to each bowl, getting progressively darker, and stir thoroughly. Divide the rock candy into roughly (4) 1/2lb groups. Dye one shade at a time, by putting handfuls of rock candy into the strainer, dipping into the bowl, lifting the strainer to drain, and spreading out the rock candy into a single layer on the baking sheet. Repeat for the other 3 shades, placing a thin piece of parchment between colors on the baking sheet. Place in the (cool) oven to dry overnight undisturbed.
2. Preheat the oven to 350º. Roll out the sugar cookie dough onto a floured piece of wax paper, into a large rectangle, about ¼” thick. Flip onto ungreased baking sheet. Bake for 12-15 minutes, until golden brown. Use the cookie cutters to cut out cookie shapes and move to a wire rack to cool.
3. Combine all the ingredients for frosting in a mixing bowl and beat for 1-2 mins. Place a sheet of tin foil underneath the wire rack of cookies, and use a spoon to spread an even glaze of frosting on each cookie. Sprinkle on rock candy and let set.
Adapted from Sugar Britches Cakery
Did you miss this morning’s post on the inspiration for this party? Don’t worry, you catch up right here. We’ve got all the DIY projects you need to host your party right coming up next- here, here, & here- and the full look at our party here!
Photography: Heidi of White Loft Studio / Design & Styling: Style Me Pretty / Location: Heidi of White Loft Studio‘s House / Vintage Pink Depression Glass Plates, Serving Dishes, & Coupe Glasses: Style Me Pretty‘s Personal Collection / Copper Tray: Terrain / Copper Flatware: Macy’s / Copper Serving Tray: TJ Maxx / Vintage Old Mr. Boston Cocktail Guide: Jess’ Personal Collection