ATLA June 2014 : Page 40

[SOCIAL CIRCLES] OCC ASIO NS THE PARTY LINE From left: Toni Moceri, Danielle Rollins; (standing) Amy Brumfi eld and Brielle Loweinsohn; (sitting) Christine Glavine, Shelly Justice and Lisa Stein. “I always do my own fl ower arrangements,” admits Rollins. “These are a lovely mix of snowberries, hydrangeas and maidenhair ferns I just put in a vase.” A BLOODY GOOD BRUNCH By Stephanie Davis Smith | Photography by Sara Hanna … 40 THE ATL ANTAN JUNE 2014 GUESTS WEARING L.A. STEIN JEWELRY In between developing her own line of home and entertaining accessories and mothering four children, lifestyle sage and author of Soirée: Entertaining With Style Danielle Rollins found time to invite The Atlantan over for an intimate brunch with a few of her fabulous friends. “I love a party centered around Bloody Marys,” says the gastronome. “It’s the perfect drink at any time of the year, and everyone can do them to their own taste.” While she has quite an upscale aesthetic, Rollins admits she enjoys throwing get-togethers where everyone can be casual. “I want guests to feel like they can kick off their shoes under the table,” she discloses. While no one parted with their Jimmy Choos during the festivities, the afternoon was fi lled with easygoing laughter and delicious fare. Here, Rollins reveals a few of her tips and tricks for a Bloody Mary bash. RAISE THE BAR A DIY Bloody Mary bar includes mini Tabasco bottles, Hangar One roasted-chipotle vodka, Referent horseradish-infused vodka, Grey Goose vodka, candied bacon, pickled vegetables, full-leaf celery stalks, olives, Worcestershire sauce, cherry tomatoes and Mexican beer to make Micheladas (aka the Mexican Bloody Mary). “The bar cannot be an afterthought. Itʼs the fi rst thing guests head for, so make it a wow!” advises Rollins. BOTTLE SERVICE Rollins prefers Zing Zang or Freshies Bloody Mary mix, and dips the La Rochere glass rim in a bowl of lime and lemon juice, and then into a celery-salt and sea-salt mixture on a small plate before crafting the drink. A rattan ice bucket adds a vintage fl air.

Social Circles Occasions

Stephanie Davis Smith

A BLOODY GOOD BRUNCH

In between developing her own line of home and entertaining accessories and mothering four children, lifestyle sage and author of Soiree: Entertaining With Style Danielle Rollins found time to invite The Atlantan over for an intimate brunch with a few of her fabulous friends. "I love a party centered around Bloody Marys," says the gastronome. "It's the perfect drink at any time of the year, and everyone can d o them to their own taste." While she has quite an upscale aesthetic, Rollins admits she enjoys throwing get-togethers where everyone can be casual. "I want guests to feel like they can kick off their shoes under the table," she discloses. While no one parted with their Jimmy Choos during the festivities, the afternoon was filled with easygoing laughter and delicious fare. Here, Rollins reveals a few of her tips and tricks for a Bloody Mary bash.

THE PARTY LINE

From left: Toni Moceri, Danielle Rollins; (standing) Amy Brumfield and Brielle Loweinsohn; (sitting) Christine Glavine, Shelly Justice and Lisa Stein. "I always do my own flower arrangements," admits Rollins. "These are a lovely mix of snowberries, hydrangeas and maidenhair ferns I just put in a vase."

RAISE THE BARADIY

Bloody Mary bar includes mini Tabasco bottles, Hangar One roasted-chipotle vodka, Referent horseradish-infused vodka, Grey Goose vodka, candied bacon, pickled vegetables, full-leaf celery stalks, olives, Worcestershire sauce, cherry tomatoes and Mexican beer to make Micheladas (aka the Mexican Bloody Mary). "The bar cannot be an afterthought. It's the first thing guests head for, so make it a wow!" Advises Rollins.

BOTTLE SERVICE

Rollins prefers Zing Zang or Freshies Bloody Mary mix, and dips the La Rochere glass rim in a bowl of lime and lemon juice, and then into a celery-salt and sea-salt mixture on a small plate before crafting the drink. A rattan ice bucket adds a vintage flair.

AFTERNOON DELIGHTS

From above: Custom monogrammed napkins from Walker Valentine are placed on each plate, paired with a bamboo flatware setting Rollins picked up in Paris. "I love all the little details," says Rollins; Stein and Glavine sit in the sun and enjoy Bloody Marys before brunch begins with Rollins' Buckhead estate, Boxwood, in the background.

Recipe for Happiness

DANIELLE ROLLINS RELIES ON THIS GO-TO RECIPE FOR A CHARMING BRUNCH.

8 cups pasteurized whole milk Vi cup heavy cream 1 tsp. Fine salt Vi cup fresh lemon juice Place milk, cream and salt in a large saucepan set over medium heat until mixture is almost to a boil.

Remove from heat and drizzle in fresh lemon juice, while stirring slowly. Stop stirring as soon as all of the lemon juice has been added.

Let mixture sit undisturbed while the milk solids coagulate and float to the surface, leaving the whey underneath, which takes about 20 minutes.

Place a cheesecloth or dish cloth over a strainer. Gently pour the milk mixture into the cloth. Then gather the four corners of the cloth and tie into a sack using butcher's twine; discard the whey.

Tie the twine to a spatula and suspend it over a container to allow the liquid to drain out. Refrigerate overnight.

The next day, slice a baguette diagonally; brush each piece with olive oil; then place oil-side down on a grill or griddle pan.

Spread the ricotta on toast and garnish with fresh herb, lemon zest or shaved radishes, if desired.

Read the full article at http://digital.modernluxury.com/article/Social+Circles+Occasions/1723369/211338/article.html.

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