Golden Girls

Galentine’s Day


Photo Courtesy of Christine from Amidst the Chaos

Celebrate the gals this Valentine’s day with an event that isn’t too over the top red and pink, but bedazzled with gold and soft pinks. Whether you’re celebrating the girls on Valentine’s or just putting together a girlfriend brunch, this décor is not an in your face event about love.

 Tip Courtesy of Catch My Party

Heart of Gold

 

Photo Courtesy of J. Kenji Lopez-Alt

Hints of gold peek out of the delicate shell shaped pasta to give your guests a savory heart of gold

Ingredients
2 tablespoons extra-virgin olive oil (30ml)
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (30g)
1 small shallot, finely minced (about 1 ounce; 30g)
1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)
1 tablespoon juice from 1 lemon (15ml)
1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
1 ounce grated fresh Parmigiano-Reggiano cheese (30g)

Directions

Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.

In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.

Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.

Liquid Gold

Photo Courtesy of Jennifer Hess

Smooth as honey, this Gold Rush cocktail recipe will make you and your guests feel as good as gold.

Ingredients
2 ounces bourbon
3/4 ounce freshly squeezed juice from 1 lemon
3/4 ounce honey syrup (see note)

Directions

Combine all ingredients in an ice-filled shaker. Shake until well chilled, about 10 seconds. Strain into an ice-filled double old-fashioned glass.

Note: To make honey syrup, combine 1 cup water with 1 cup honey in a small saucepan and heat over medium heat, stirring constantly, until honey is dissolved. Cool before using. The syrup will keep in a sealed container in the refrigerator for up to 5 days.

Work It Girlfriend

 

Photo Courtesy of Biz Bash

Animate your photo booth with a pop of golden confetti. Paired with a golden backdrop, this elegant women’s event gave cause to celebrate.

 

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