FIRST COMES LOVE

A FÊTE BEDECKED WITH TIMELESS DETAILS CREATES THE

PERFECT SETTING TO HONOR A ROMANCE SURE TO ENDURE.
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Melissa Gray | styling by Mary Beth Jones | photography by William Dickey

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recipe development and food styling by

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 SOMETHING BUBBLY,
SOMETHING BLUE
Raise a glass to the couple headed for wedded bliss
at a festive party imbued with refined touches that
shine as brightly as the happiness that emanates
from the guests of honor. A palette of blue, yellow,
and gold sets a classic and celebratory tone.
Scattered about the scene, fine china coordinates
with mismatched chinoiserie vessels holding
assorted white flowers and contrasts with chic
contemporary serveware. With an array of sippers
and hearty finger foods for the free-flowing social,
invitees can mix and mingle on the breezy patio
with Prosecco sangria, stop in the dining room for
hors d’oeuvres, and linger in the den for coffee as
the get-together winds down.
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 Sparkling
Grapefruit Sangria
MAKES 1 GALLON

½ cup sugar
½ cup water
Rind of 1 grapefruit
30 fresh mint leaves
1 large grapefruit, sliced and cut into
large pieces
2 cups fresh grapefruit juice
2 cups Lillet
2 (750-ml) bottles Prosecco, chilled
Garnish: fresh mint leaves

1. In a small saucepan, bring sugar,

½ cup water, and grapefruit rind to a
boil over medium-high heat. Cook until
sugar is dissolved and mixture is slightly
thickened, about 5 minutes. Remove
from heat; cover and let stand for
15 minutes. Discard grapefruit rind.
2. In a large pitcher, muddle together
grapefruit simple syrup and mint. Stir in
grapefruit pieces and juice, and Lillet.
Refrigerate until chilled, at least
1 hour or overnight.
3. To serve, stir in Prosecco. Serve over
ice. Garnish with mint, if desired.

Greek Meatballs
with Tzatziki
MAKES ABOUT 40

1 cup plain Greek yogurt

½ cup grated cucumber
2 cloves garlic, minced
1 lemon, juiced 1. Preheat oven to 400°. Line a large combined. Using a 1-ounce spring-loaded
1 tablespoon chopped fresh dill rimmed baking sheet with parchment scoop, scoop beef mixture, and shape
3½ teaspoons kosher salt, divided paper. into meatballs. Place on prepared pan.
2¼ teaspoons ground black pepper, 2. In a medium bowl, stir together 4. Bake until a food thermometer
divided yogurt, cucumber, garlic, lemon juice, inserted in thickest portion registers
2 pounds ground chuck dill, ½ teaspoon salt, and ¼ teaspoon 165°, about 20 minutes. Serve with
1 cup minced yellow onion pepper. Cover and refrigerate for at least tzatziki. Garnish with dill, if desired.
1 cup panko (Japanese bread crumbs) 1 hour or overnight.
½ cup minced fresh parsley 3. In a large bowl, stir together beef, KITCHEN TIP: For easy party prep, make
2 large eggs, beaten onion, bread crumbs, parsley, eggs, the tzatziki and shape your meatballs
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1 tablespoon ground cumin cumin, remaining 3 teaspoons salt, and the night before.
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 Spiced Shrimp
and Grits Cakes
MAKES 20
4 cups water
4 tablespoons unsalted butter, divided
1½ teaspoons kosher salt
½ teaspoon ground black pepper
1 cup stone-ground grits
2 cups shredded sharp Cheddar cheese
40 medium fresh shrimp, peeled and
deveined
2 cloves garlic, minced
1 tablespoon Cajun seasoning
1 tablespoon chopped fresh parsley
Garnish: chopped fresh parsley
1. Spray a 13x9-inch baking dish with
cooking spray.
2. In a medium Dutch oven, bring 4 cups
water, 2 tablespoons butter, salt, and
pepper to a boil over medium-high heat.
Whisk in grits; reduce heat to medium-
low. Cover and cook, stirring occasionally,
until tender, about 20 minutes. Whisk in
cheese until smooth. Pour mixture into
prepared dish. Let cool at room
temperature for 10 minutes. Cover and
refrigerate until cooled, about 1 hour
or overnight.
3. Preheat oven to 300°. Line a large
rimmed baking sheet with parchment
paper.
4. Cut cooled grits into 20 (2x1-inch)
triangles, and place in an even layer on
prepared pan.
5. Bake until warmed through, 8 to
10 minutes.
6. In a large saucepan, melt remaining
2 tablespoons butter over medium-high
heat. Add shrimp, garlic, and Cajun
seasoning; cook until shrimp are pink
and firm, about 4 minutes. Stir in
parsley. Spoon 2 shrimp over each grits
cake. Garnish with parsley, if desired.

Spinach-Artichoke
Phyllo Bites
MAKES 30

2 (1.9-ounce) packages mini phyllo cups

¾ cup finely chopped artichoke hearts*
1 clove garlic, minced
1 cup chopped baby spinach
¼ cup grated Parmesan cheese
2 tablespoons mayonnaise
2 tablespoons sour cream
1 ounce cream cheese, room
temperature
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper
⅛ teaspoon crushed red pepper
Garnish: ground black pepper

1. Preheat oven to 350°. Line a large

rimmed baking sheet with parchment
paper. Place cups in even layer on pan.
2. In a medium bowl, stir together
artichoke hearts, garlic, spinach,
cheese, mayonnaise, sour cream, cream
cheese, salt, and peppers. Divide
mixture among cups.
3. Bake until warmed through, about
12 to 15 minutes. Garnish with black
pepper, if desired.

*We used canned artichoke hearts.

KITCHEN TIP: Make tarts a few days

ahead, and store covered in freezer.
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Bake from frozen before serving.

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