Posted on June 12, 2017

Ginger & Herb Tasting

Cocktails/ Drink/ Food/ Workshops

GINGER & HERB TASTINGSUNDAY, JUNE 18, 3 PM

Check out this video of this beauty the Two Step Belle Lemonade.

What’s in it? SPICY GINGER GIN, lemon/limeade, with a rose water & purple carrot ice cube. As the ice melts, a new drink emerges. So good.

Next week I’m revealing some of the tasty things that I’ve been working on. I’m developing a line of products centered on entertaining at home and I’d love for you to try everything. This event will have the same vibrant vibes, delicious boozy cocktails, and tasty food as my other events.

What can you expect?

  1. Heavy Hors d’oeuvre: you ‘gon be full.
  2. Open bar: you’ll be at least tipsy.
  3. Music: you may want to shake your ass.
  4. Good vibes: a full belly, good drinks, fun people.
  5. Inspiration for your next cocktail or dinner party: obviously.

I’ve been working on this for a while now and I’m ready to get things POPPING.

Get your tickets. 

 

Posted on February 27, 2017

THE #LIVINGLOUNGE AT THE BLACK LOVE EXPERIENCE 2017 | RECAP

Decor/ DIY/ Entertain/ Featured/ Workshops

 

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I have to say when I saw this room I was shook. Pero like, how do you turn a bland conference room into a moody sexy lounge. It all started with the living wall idea and kind of grew from there. I’ll describe my methodology for designing a room at another time, but the goal was sexy, vibrant, and lush. I’d say mission accomplished. The vibe was everything and I am so pleased with the results. I called it the living lounge because I wanted it to be a summation of things that give me life. Plants/foliage, delicious cocktails, and a vibrant warm environment.

 

I skipped the overhead lights and added string lights on the ceiling. That green wall is faux grass, bringing lots of color and texture to the room. The art on the wall I created from pictures of vibrant bad ass women bordered by the amazing prints from Justina Blakeney, which is actually wall paper. Stay tuned for a more detailed post.

Posted on February 27, 2017

The #Livinglounge at the Black Love Experience 2017 | Cocktail Recipes

Cocktails/ Drink/ Entertain/ Workshops

Oh what a night! It’s been a week, and to tell you the truth it’s still all a blur. It was everything, good vibes, good people, and even better drinks (lol).

Winter Mai Tai

Island vibes with a wintery twist. A riff on a classic to keep you warm during the cold months, beach not included.

  • 2 oz Hibiscus rum
  • 1 oz Lime juice
  • 1 oz Orange cinnamon simple syrup
  • Dash of almond extract
  • Club Soda

Add all the ingredients into a mixer with ice, except the soda. Mix well and pour over ice. Top off with soda.

Sea Salt Pear Margarita

Made with brownbelle’s signature sea salt tequila, it’s salty and sweet and unlike any margarita you’ve had before.

  • 1.5 oz Sea salt tequila (you can use the tequila of your choice)
  • 2 oz Pear juice
  • 1 oz Lime juice
  • 2 oz Orange juice
  • 1.5 oz Simple syrup
  • Combine all ingredients and pour over ice.
Posted on February 13, 2017

Maple Bourbon Baked Pears

Dessert/ Food
What you’ll need
  • 2 Firm Bartlett pears
  • 1/2 lemon
  • 1 tablespoon unsalted butter
  • 2 tablespoons packed dark brown sugar
  • 2 tablespoons maple syrup
  • Water
  • 1/2 teaspoon pure vanilla extract
  • Splash of bourbon

Peel the pears and cut them in half lengthwise. Scoop out the cores. Rub the pears with the cut lemon wedge to prevent browning.

Preheat the oven to 375 degrees Fahrenheit.

Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the brown sugar and maple syrup and cook over moderately low heat, stirring, until the sugar is dissolved.

Add the pears and turn them several times to coat with the syrup. Arrange the pears, cut side down, in a single layer and bake for about 30 minutes, basting occasionally with pan juices, until just softened and golden.

Transfer the pears to a platter and keep warm. If necessary, add a little water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.

Serve with a scoop of vanilla ice or with plain or vanilla yogurt for breakfast (minus the bourbon of course). This also tastes delicious on oatmeal.

Posted on December 24, 2016

Brownbelle x 202Creates

Press

 

Oh snap! I’m featured on 202Creates. I had an awesome time filming (and shopping) at Steadfast Supply a delicious concept space with tons of awesome local finds. My personal favorite is Ron David, check him out!

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Posted on December 17, 2016

Sweet Potato Pie Martini Recipe

Cocktails/ Drink

This drink is skrong and so delicious. Why sweet potato and not pumpkin? Because sweet potato is superior! No one can convince me otherwise its just a fact.

 

Notes on this drink:

Use one shot of bourbon/henny if you can’t hang and add a bit more cream. If you are using a non dairy option, you will definitely need more sweet potato puree and add one less shot and taste before you add the third.

Do not roast the sweet potato. Roasting adds its own flavor and you don’t want in a drink.

What You’ll Need

  • 2 tbs sweet potato puree
  • 1 shot spiced rum
  • 2 shots bourbon
  • 1 shot cream (you can use any non dairy substitute of your choice)
  • 1 shot maple syrup (Trader Joe’s has a bourbon barrel aged maple syrup that is to die for)
  • 1/4 tsp pumpkin spice
  • 1/4 tsp vanilla extract

Use the maple syrup to wet the rim and dip the martini glass in graham cracker crumbs.

Add all the ingredients into cocktail shaker with ice and shake really well, until everything is combined and chilled.

Pour into a martini glass and enjoy!

Posted on November 29, 2016

Eucalyptus Wreath Workshop @ The Lemon Bowl

Workshops

Join me for a modern wreath making workshop. Learn how to make a variety of beautiful wreaths that are sure to make your home more holiday ready. The workshop will include all of the materials to make your very own wreath to take home, including copper pipe for the base, various kinds eucalyptus, twine, and of course something delicious to sip on.

Location: The Lemon Bowl | 3015 Georgia Avenue Northwest

Purchase your tickets below.

Posted on November 21, 2016

How to Cook a Turkey

Uncategorized

I’m not a huge turkey fan, but a few years ago, I volunteered to make the turkey for my family I made it my mission to figure out how to make it magically delicious. So there were two things that I wanted to address when making my turkey. First, roasted whole turkey tends to be dry and second, it tends to be a bit bland.

My sister suggested that I brine the turkey. While wet brining is a great way to inject flavor and tenderize  meat, its a pain in the ass to pull off! Especially for a large turkey. I’m not fooling with that mess. Enter my savior, the dry brine. You accomplish the same juicy, delicious, tenderness of a wet brine without the hassle.

For peak flavor I recommend starting the process three days in advance. But if you don’t have the time, brine for one day at least! I only had one day for the turkey pictured above and it came out delicous! Of course the bigger the piece of meat the more time you want to allow for the process.

What You’ll Need

  • 10-13 lbs fresh turkey (make sure it has not already been brined and/or there is no salt added!)
  • 1 lemon
  • 1 orange
  • 2 tablespoons fresh or dried herbs (I used rosemary, thyme, and sage. You can add lavender, oregano, or marjoram, I used them last year. Most grocery stores sell a bunch of poultry herbs in the fresh herb section.)
  • 3 tablespoons coarse salt
  • 3/4 teaspoon coarse black pepper
  • 5 sprigs of fresh herbs
  • 1 teaspoon Sugar (optional)
  • 1 stick of unsalted butter

Tools

  • Roasting pan (I recommend a non stick pan, it makes clean up so much easier)
  • meat thermometer
  • Knife
  • cutting board
  • Small bowl
  • Measuring spoons
  • Large baking sheet

Remove the turkey from the package. Remove the giblets inside, save them (you can use them to make delicous stock so pop them in a freezer bag and save them for later). Remove any remaining feathers, trim fat, and rinse your turkey. Pat dry and set aside.

Place the course salt, pepper, and sugar in a bowl. Zest the lemon and the orange and add to salt mixture. Slice them both into quarters and set aside.

Finely chop the fresh herbs and add them to the salt mixture. Save 5 sprigs for when you roast the turkey.

Mix the rub really well. You don’t want any clumps.

First you want to season the cavity with about 2 teaspoons of the dry brine mix.

Gently, loosen the skin and put the seasoning directly on the meat. Generously season the breast meat. Be careful not to rip the skin. If you do rip it all is not lost. you can use a toothpick to put the pieces back together.

Let the turkey rest in your refrigerator uncovered for at least one day.

The night before you roast, take a stick of butter out of the fridge so that it will be nice and soft the next morning.

About an hour before go time I like to take my turkey out and let it come close to room temp.

Spread the butter all over the turkey, but especially under the skin. Stuff te turkey with the remaining fresh herbs and the lemons and orange pieces.

Now you’re ready to cook it however you want!

I roast mine (one day my deep frying dreams will come true). 20 minutes for every pound of turkey has worked well for me, these 13 lb turkeys took just under 4 hours.

Notes on Cooking the turkey:

  • Take note of the total number of pounds on the packaging before discarding the packaging.
  • Using a thawed turkey is best. You can use a semi thawed turkey, but you really want access to the meat under the skin.
  • Carve the turkey before you bring it out to the table. Watch this video to learn how to do it.
  • Save the remaining meat and bones for stock. Don’t let any of that delicous meat go to waste.
  • Consider making two small turkeys instead of one big turkey. It saves time and there are more yummy pieces for the fam.
Posted on November 8, 2016

How to Make a Modern Eucalyptus Wreath

Decor/ DIY/ Holiday

After a ridiculous amount of Pinterest  and Etsy  browsing, I decided to make my own wreath. I have to say the choices were pretty dated for my taste and I had something really specific in mind. There was a eucalyptus arrangement in my living room that I’ve been meaning to change so I use that and leftover copper pipe that I had lying around.

What you’ll need (where I got it from)

  • Copper Pipe (Home Depot)
  • Tri-colored eucalyptus (Micheal’s)
  • Very thin bendable wire (Joanns Fabric)
  • Scissors
  • Pipe cutter (Home Depot)
  • Masking tape

Step 1
Measure the pipe before cutting. I simply held it up to my door, to measure. It ended up being about a foot and a half wide.

Step 2
You need to cut eeiit! Tighten the pipe cutter until it fits snug but not tight enough to squeeze the pipe. Twirl it around a few times until you do not feel any resistance. Tighten and repeat until the pipe is cut. Tape together with the masking tape.

Note: I tried using a glue gun and craft glue and it didn’t work at all.

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Step 3
Lay each stem out to plan the design before you begin. This will give you an idea of what it will look like before you attach everything. This is an important step because each branch is different, and it will be a pain in the ass to remove the stems and wire after the fact.

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Step 4
Add each stem separately, first securing it to the pipe, then secure any protruding parts of the stem. This will help it look more full. I kept some as is because, I liked how looked.

img_1147

Step 5
When you get to the end, turn the last few stems in the opposite direct to cover the ends of the previous stems.

I had some smaller pieces that I was able to stuff in the wreath to fill in any gaps and cover wire towards the end.

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Step 6
Hang it! I used twine and a clear command strip to hang my wreath because I didn’t want to drill a hole in my door and conventional wreath holders were cramping my minimal style dreams.

I’m in love, it looks beautiful and it smells divine!

Posted on November 6, 2016

One Mo’ Gin’: Luke Cage Cocktail

Drink

3b7b8b1a-767d-4736-8c94-98a5f5ad4778I’ve been super excited about all the amazing diverse television to choose from lately. More specifically the blackness on TV fills me with glee! It’s been a long time coming, and I’m so happy about the authenticity and diversity in the selection. One of my favs is Luke Cage. The dialogue is great, the music is 👌🏿, and it was a great addition to the other Marvel series on Netflix that I love so much.

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