Peach Mocktails

Looking for a refreshing non-alcoholic option to share at a summer event? We've got you covered with some of our favorite summer recipes to help include everyone in the festivities! With August being the month of peaches, we gathered up some peach themed crowd pleasers that are sure to be a hit at all your summer events!


 
Image and Recipe Credit:  Just Putzing Around the Kitchen

Image and Recipe Credit: Just Putzing Around the Kitchen

Ingredients

  • 1 peach, sliced
  • 2 inch-long pieces of candied ginger, finely chopped
  • 8 – 10 mint leaves
  • Juice of 3 limes
  • 10 - 12 ice cubes
  • 1 ginger beer

Directions

  1. Divide the peach slices, chopped candied ginger, mint leaves, and lime juice between two tall glasses.
  2. Use a muddler (or a spoon) to crush the peaches and mint to release the mint oils and juice from the peach.
  3. Fill the glasses with ice cubes.
  4. Pour chilled ginger beer over the ice until topped off.
  5. Enjoy!

Yields 2 gallons (great for large gatherings!)

Ingredients

  • 120 oz of soda water
  • 80 oz of peach juice
  • 8 tablespoons of grenadine syrup
  • 2 bags of frozen sliced peaches
  • ½ to ¾ of a bag of ice

Directions

  1. Pour the soda water, juice and grenadine right in the beverage jar and stir until thoroughly combined.
  2. Add ice and sliced peaches, stir again.
  3. Enjoy!
 
Image and Recipe Credit:  Sur La Table

Image and Recipe Credit: Sur La Table


 
Image and Recipe Credit:  Real Housemoms

Image and Recipe Credit: Real Housemoms

Yields 10-12 cups

Ingredients

PEACH RASPBERRY PUREE

  • 4 peaches, pits removed and flesh diced into chunks
  • 1 cup fresh raspberries
  • 1 cup water

SIMPLE SYRUP

  • 1/2 cup granulated sugar
  • 1/2 cup water

LEMONADE

  • 7 cups water
  • 1 1/4 cups fresh lemon juice (from approximately 4 lemons)
  • Ice cubes

TO SERVE (optional)

  • Additional fresh raspberries
  • Peach slices
  • Sprig of mint

Directions

  1. Add diced peaches, raspberries and water to a food processor or blender and process until pureed.
  2. Place a sieve over a large mixing bowl and pour peach raspberry puree into the sieve. Use the back of a large spoon to push the puree around so the liquid falls through the sieve and seeds/skin stay inside the sieve.
  3. Discard seeds/skin from the sieve and set mixing bowl with liquid in it aside.
  4. Add granulated sugar and 1/2 cup water to a small saucepan and heat over MED heat until sugar dissolves into the water, stirring occasionally. Boil about 3 minutes until liquid has become syrupy. Set aside to cool slightly.
  5. Add 7 cups water, lemon juice and ice cubes to a large pitcher. Stir to combine. Pour in cooled simple syrup and peach raspberry liquid. Stir to combine again.
  6. Store covered in refrigerator until ready to serve.
  7. Serve chilled with garnishes, if desired.

Peach Streussel Muffins

Baking with fresh summer fruits is the easiest way to elevate your homemade desserts. These delightfully fresh peach streusel muffins are the perfect summer breakfast, snack, or dessert, and are guaranteed to impress your family and friends.


Yields: 12 muffins    Time: approx. 55 min total

  • ½ cup unsalted butter, room temp

  • ½ cup packed light brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs, room temp

  • ½ cup plain Greek yogurt

  • 2 tsp. vanilla extract

  • 1 ¾ cups AP flour

  • 1 tsp. baking soda

  • 1 tsp. baking powder

  • ½ tsp. ground cinnamon

  • 1/8 tsp. allspice

  • ½ tsp. salt

  • 3 tbsp. milk (any kind)

  • 1 ½ cups peeled, chopped peached (about 3 peaches) OR frozen, not thawed, chopped peaches

Image Credit:  Sally's Baking Addiction
 
Image Credit:  Sally's Baking Addiction
 
 
 

Crumb Topping:

  • 1/3 cup packed light brown sugar

  • 1 tbsp. granulated sugar

  • 1 tsp. ground cinnamon

  • ¼ cup unsalted butter, melted and cooled

  • 2/3 cup AP flour

Glaze:

  • 1 cup confectioners’ sugar

  • 3 tbsp. heavy cream

  • ½ tsp. vanilla extract


Directions

  1. Preheat the oven to 425°F, and spray a 12-count muffin pan with nonstick spray.

  2. Make the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter, then slowly stir in the flour. The crumb topping will be thick and crumbly. Set aside.

  3. Make the muffins: In a stand mixer, with fixed paddle attachment, beat the butter on high speed until smooth and creamy (~1 min). Add both sugars and beat on high until creamed (~2 min), scraping the sides as needed. Add eggs, yogurt, and vanilla extract on medium-high speed until incorporated.

  4. In a large bowl whisk together flour, baking soda, baking powder, cinnamon, allspice, and salt. With the mixer on low, slowly add flour mixture to the wet ingredients until no streaks remain. Add in the milk and mix until incorporated.

  5. Hand-fold peaches into batter with a rubber spatula.

  6. Fill the muffin pan with the batter to the top. Press a handful of crumble to cover the top of each muffin. Crumble some between your fingers for extra chunks of crunchy goodness!

  7. Bake for 5 minutes at 425°F, then reduce heat to 350°F for 15-20 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes on a wire rack while making the glaze.

  8. Making the glaze: Whisk all ingredients together in a small bowl.

  9. Gently pop out muffins and place on a wire rack with paper towels below to catch extra glaze. Using a spoon or small pastry bag, drizzle glaze over warm muffins and enjoy!

  10. Make ahead tip: Muffins will stay moist and fresh in a sealed container on the counter for 3 day or in the refrigerator for up to 5. Muffins can also be frozen for up to 2 months. Just thaw in the refrigerator before eating!


Pro Tips

  • To easily peel slightly over-ripe peaches score the bottom of the peaches with an “X” and place in boiling water for 20-50 seconds until the skin begins to peel away from the score. Remove from water with a slotted spoon and place directly into an ice bath until cool enough to touch. The skin should peel right off! (If using under-ripe peaches a vegetable peeler works perfectly!)

  • You can use a plastic sandwich bag as a makeshift pastry bag! Just cut a very small hole in one corner and fill the bag with the glaze. It makes for a more precise drizzle than a spoon.


 

The Perfect New England Fall Wedding

The Perfect New England Fall Wedding 

 

We are in L-O-V-E with Lindsay & Tyler's beautiful New England wedding. The perfection of this day is found in the elegance of this couple and their warm and inviting style. 

We were lucky enough ask Lindsay about her wedding planning process and how it all came together.

 

 

 

What area of your wedding did the bulk of your budget go to? Landscaping my parents yard and creating a large level space for the tent were definitely the most costly. (Is there an up-charge for wedding dirt?) My dress was a big ticket item and I probably spent more of the budget on flowers than most people do. I love love love flowers and my florist was wonderful. Annmary of Dandelions spent hours meeting with me and asking questions to ensure she understood exactly what I liked and was looking for.
 

 

Where did you get your inspiration for your wedding? We love living in New England and wanted to celebrate fall in New England. My aunts made pies and we served Vermont cheddar cheese from the Boston farmer's market. The wedding was at my parents' home in the hill towns. We embraced the firewood piles and my dad built a pallet bar for the reception along with a birch arch for the ceremony. Our guests "camped" at the AMC, and we gave them cider donuts, maple syrup from our favorite farm in Granville, and local honey from a beekeeper we met at the fair! We used family china I collected from our mothers, grandmothers, and aunts. I didn't want my wedding to look like a Thanksgiving table so I used white pumpkins, peach flowers, gourds, blue hubbard squash, rust colored mums, sage colored succulents, herbs, eucalyptus, and gold stripes.

Did you hire a wedding planner? If so, how did they help? I hired Tanya Costigan Events for month of and day of service.  Her team was integral to day of set up. I had spent a year choosing the table settings and she made sure it was perfect on the wedding day. She also was a knowledgeable resource and suggested Classical Tents & Party Goods for rustic rentals.

What is your best advice for future brides and grooms on their big day? Include the traditions, moments, and decorations that are important or sound fun to you and skip what's not!

What moment do you cherish the most about your wedding day? The cocktail hour! (Ours was an hour and a half and we were there for every minute of it!) We did wedding party and first look photos ahead of time as suggested by Andrea York Photography and cocktail hour was the most unscripted and natural period of the day. We could start celebrating, visit with our friends and family, and enjoy drinks and our favorite band with our guests.


THE BLUE AND CREAM COLOR STORY

Where Sweet Meets Elegant

There is something so elegant about a soft color palette of blues and creams. Is there anything more romantic than this? Our inspiration was to create a day of romance filled with pretty details, florals and lace. The colors were mixed with pops of peach to create a delicate and heavenly scene.

Our flowers and details were inspired by the beautiful venue's gardens and landscaping. With the every spring flower in bloom it was hard not to be inspired! The mix of the light blue tweeida and delphinium paired beautifully with the sweeping beauty bush and extra large blooms of roses, peonies, and even an early bloomed dahlias filled the arrangements and bouquets . The abundance of greens, the tones and textures are a true sign of the season. Italian ruscus, dogwood, variegated pitt, cut ivy and olive branch helped give this the perfect airy and romantic feel.

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