The theme for the party was “Eloise at the Plaza” based off of the children’s book with her name. There were little “Eloise” touches everywhere: hot pink accents, a different book from the series on each table, and tea favors as a nod to the character’s adventures at the Plaza’s Palm Court.
Plans for the shower had been in the works for months, and it all turned out perfectly. It made me such a happy bridesmaid to have been a part of making my cousin’s special day a memorable one for her.
Now, onto my tasty contributions…
I volunteered to make the punch, and decided to to make it mai tai. Pineapple, orange, and lime juice make up the concoction, along with cream of coconut and maraschino cherry juice for a nice pink color. For garnish, I added pineapple rings, orange slices, and cherries.
|Virgin Mai Tai Punch. (Recipe at end of post).|
For another special touch, I made Oreo truffle lollipops. I had prepared the super easy chocolate covered Oreo and cream cheese truffle balls a little while back, but this time I wanted to add the sticks for a better presentation and to make them more fun to eat.Here is the updated Oreo truffle recipe with instructions for making lollipops.
Quick craft lesson! To make the pops look like little edible decorations, I got plastic low ball glasses from the party store and filled them with foam balls that I cut in half. I hid the foam with pink confetti, and stuck six to seven lollies in each. They looked like little bouquets on all of the tables.
I recommend these lollipops for any kind of celebration. Customize them any way you want. They are so much fun, are a lot easier than they look, and guests love it.
P.S. Please nominate my blog (http://www.cooksbookblog.com) for Saveur Magazines 2011 Best Food Blog Awards in the "best cooking blog" category. It's worth a shot! Thanks so much, I really appreciate it.
Virgin Mai Tai Punch
Yield: about 3 gallons/ 3 batches (serves around 50 people)
- 1 gallon pineapple juice
- ½ gallon orange juice
- 1 cup lime juice (about 15 limes)
- 2 cans cream of coconut
- 3, 1 quart bottles of club soda
- 3 medium-large sized jars maraschino cherries, strained with juice reserved
- 2 oranges, sliced (optional)
- 2 cans pineapple rings (optional)
• Combine pineapple, lime, and orange juice, with cream of coconut and maraschino cherry juice. You will notice that the cream of coconut will leave behind small little white bits; if desired, blend punch in a blender until the white bits are dissolved. This step can be prepared ahead of time.
• Add 1 bottle club soda as each batch is served. Garnish with maraschino cherries, orange slices, and pineapple rings. Serve over ice.
• If you would like serve this punch with alcohol, substitute equal parts light and dark rums for the club soda (about a cup of each or more depending on desired strength).