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Blog entries tagged as "cocktails"

  • Day-After BBQ

    Monday 8 August 2022 - Decor Inspiration, Wedding Food - Tags: bbq, barbecue, summer-decor, outdoor-decor, ikea, diy-wedding, recipes, cocktails

    By Karen Birney

    Many people say that your wedding is just one day of your life (I’m looking at you, George Hook) but I tend to disagree. I think it's about 18 months of your life, give or take. By the time you factor in the excitement of the engagement (about two weeks), the stress/pleasure of planning(on average about 12 months), the anticipation of the day (the six month run-up), the day itself (+1), the high the day after (+1), the longing for the honeymoon (approx 2 months) and the inevitable downer in the months that follow (anything from 1 month to about 5 years), it’s a long time. Nevertheless, it’s a good idea to stretch out the big day itself for as long as possible, and by that I mean by having a big blowout the day after.

    ikea outdoors
    All items from Ikea, Dublin

    A great idea to do this is to have a BBQ for your guests the day after the wedding. Some people choose to have a dinner the evening before, but with guests travelling, ladies wanting to do their tans (cough), or wanting to get a decent rest so they can don their dancing shoes for the big day, the day after is often a better option. So without further adieu, here we present some of our fave ideas for the day after BBQ.

    bbq ideas

    Turkey Burgers with Lemon Mayo (FoodandWine.com)

    1. In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
    2. Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties.
    3. In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
    4. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.

    BBQ Thai Chicken Legs (Jamie Oliver)

    1.      Slash the chicken legs all over with a knife.

    2.      Pick the coriander leaves and put them to one side. Add the stalks to a food processor with the rest of the ingredients and whizz to make a paste.

    3.      Rub the paste into the slashes and all over the chicken legs.

    4.      Place in a snug-fitting tin to marinate and light the barbecue. Place the roasting tin on the edge of the barbie so the chicken starts to cook gently without starting to colour too much.

    5.      When the legs are about half cooked, take them out of the tray and place them directly on the barbecue. Grill, turning now and then, until cooked through and crispy brown on the outside. Sprinkle the coriander leaves over to serve.

    Tip: Grill the chicken on the medium-hot bit of the barbie, so it has a chance to cook before it crisps up.

    Potato Salad with Bacon & BBQ Sauce (FoodandWine.com)

    1.      In a large pot, cover the potatoes with cold salted water and bring to a boil over moderately high heat. Cook until the potatoes are tender, about 35 minutes. Drain the potatoes and, when they are cool enough to handle, slice them in half.

    2.      Meanwhile, in a medium skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Drain on paper towels and coarsely crumble.

    3.      In a large bowl, mix the mayonnaise with the barbecue sauce, mustard oil and sherry vinegar. Fold the potatoes into the dressing while they are still warm. Let the potato salad stand, stirring a few times, until the potatoes have cooled and absorbed most of the dressing, about 20 minutes.

    4.      Add the celery, red onion, parsley and tarragon to the potatoes and season with salt and pepper. Let stand for an additional 20 minutes, stirring a few times. Garnish with the bacon and sprouts, then serve.

    signature cocktails
    Recipes from MarthaStewart.com

    1. Champagne Fruit Punch -Serves 6

    3 tablespoons Grenadine
    3 tablespoons Cointreau
    2 tablespoons Brandy
    1 3/4 cups Champagne
    Raspberries, apples, or other seasonal fruit

    Fill a small ice bucket halfway with ice. Pour grenadine, Cointreau, brandy, and Champagne over ice. Stir gently, and ladle punch into two wide-mouthed stemmed glasses. Garnish punch with raspberries, apples, or any other fruit in season.

    2. Spearmint Julep -Serves 4

    2 1/2 cups Bourbon,
    1 cup packed fresh spearmint, plus 4 sprigs for garnish
    2 to 3 tablespoons superfine sugar
    Ice cubes, for serving

    Combine bourbon and mint in a large pitcher, cover, and refrigerate 12 hours or up to one day. Strain, discarding mint. Add sugar, stirring to dissolve. Divide julep mixture among four ice-filled glasses. Garnish each with a mint sprig. The strained mint-infused bourbon can be refrigerated for up to 1 week in advance.

    3. Bing Cherry Mojitos -Serves 12

    1 1/4 cups sugar
    1 1/4 cups freshly squeezed lime juice (about 9 limes)
    3 pounds Bing cherries
    18 ounces best-quality black cherry or plain Vodka
    1 bottle sparkling water (750 mL)

    Bring sugar and 1 1/4 cups water to a boil in a small saucepan, stirring until sugar has dissolved. Remove from heat; let cool completely. (Makes about 2 cups syrup.) Syrup can be refrigerated in an airtight container for up to 1 month. Put lime juice into a medium nonreactive bowl. Halve and pit cherries; add to lime juice. Stir in syrup. Refrigerate for at least one hour (up to overnight). Stir cherry mixture and vodka in a large serving bowl. Fill 12 glasses with ice. Spoon 1/2 cups of cherry-vodka mixture into each glass. Top off with sparkling water. Serve immediately.

    bbq wedding decor

    If you can find a way to get instant photos on the day of your wedding, it is well worth it. Poloroid/photobooth photos would make great decor at your BBQ the day after and are guaranteed to get your guests chatting. They are also really nice to have for yourself while waiting for the professionals to come through! All you need to display them is some twine, and some mini pegs. To let your guests know what's in the salads etc... just jot the ingredients down on a chalkboard.

    summer dress BBQ
    Comfort and Style. Playsuit/Dresses from Asos.com. L-R; €66.66, €67.95, €32.05

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