Life at Lulu’s is pretty fabulous.
I mean just look at her outdoor bar and you realize you’re stepping into a magical world. Which is exactly why I turned to Lulu Powers for simple yet elegant appetizers for your New Year’s Eve festivities!
First up, your drink…Lulu says a great way to dress up any drink is with hand crafted ice cubes. She’ll freeze anything in ice, from flowers, to crab apples. So easy and so fun!
Even prosecco and champagne get Lulu’s magical fairy dust, and by dust, i mean gold flakes!
Lulu’s appetizers almost look too pretty to eat, but I promise you won’t want to pass these little bite size morsel’s up…trust me I’d never make it to dinner, I’d snack on these all evening.
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Lulu’s twist on a BLT is to forget the bread and just put it on romaine.
And this isn’t your mom’s grilled cheese, this one’s got beet cured salmon on it.
And finally these Roasted butternut squash ricotta tartines. How gorgeous are these?
Get all the recipes here:
HANDCRAFTED ICE CUBESPrint Recipe
Fill an ice tray half way with filtered water, drop in your choice of colorful items and put it in the freezer. After 3 hours fill the tray with a second serving of water, filling it to the top. (If you try this with the trays filled all the way at the start, the items will float to the top and the ice cubes won’t look as good.)
BLT’s ON ROMAINEPrint Recipe
- Saga Cheese (room temp) it tastes better and it’s easier to assemble
- Balsamic glaze
- Mini Romaine Leaves
Caramelized Bacon (First make the Bacon. This can be done a couple days before hand.)
- 2/3 cup grade A or B maple syrup (not the fake stuff)
- 2 teaspoons Dijon mustard
- 1/4 cup firmly packed brown sugar
- 2 pounds beef or turkey bacon
Preheat the oven to 325*F. In a small heavy saucepan mix together the syrup, mustard, and sugar and heat slowly on low heat, stirring often. Cook until syrup thickens, about 10 minutes. Set aside. Fry bacon in a large pan on medium-high heat using a “bacon weight” to keep the bacon really flat as it cooks. When the bacon is cooked to your liking, drain the bacon on a paper towel. Lay the flattened bacon on a jelly roll pan and brush the glaze on both sides. Bake for 10 to 12 minutes. Separate your leaves, put a tad of saga in the middle of your leaf, press a piece of bacon on it, then adorn with your tomatoes’ drizzle of balsamic and basil
BEET CURED SALMONPrint Recipe
- 1 Small Red Beet, coarsely grated (wear gloves)
- 1lb Salmon
- 1/4 cup Sugar
- 1/4 cup Salt
- 1/4 cup pulled Dill
- 1 Lemon, zested
In a medium bowl, whisk the sugar, kosher salt, lemon zest and dill. Line a baking sheet with plastic wrap.
Spread half of the sugar mixture on the prepared baking sheet and put salmon on top. Sprinkle the remaining sugar mixture evenly over the salmon then put the grated beets on top.
Refrigerate until the fish is slightly firm, about an hour or more. You could also let it marinate overnight if you want.
When ready, rinse the salmon and slice thin.
Cilantro Pumpkin Seed Pesto RecipePrint Recipe
- 1 bunch cilantro, stems removed
- 2 tbs toasted pumpkin seeds
- 1 clove garlic, diced
- 1 tsp lemon juice
- 1/4 cup olive oil
- 1/4 tsp Hot pepper flakes
- 1 tsp honey
- salt and pepper
In a food processor, combine cilantro, pumpkin seed, garlic,lemon juice, hot pepper flakes and honey. Pulse to combine. Scrape down sides process again, slowly drizzling in olive oil. Season to taste with salt and pepper. Toast bread and spread with fresh ricotta. Top with butternut squash, drizzle with cilantro pesto. Finish with a crack of pepper, a sprinkle of black Salt, a blackberry and a fried sage leaf.