A Colorful Tribute to Lilly Pulitzer

       

Some things inspire you at first glance.

For me, my first encounter with a Lilly Pulitzer dress left a lasting impression and budding love for the colorful prints that have become the iconic party and play clothes of the Palm Beach crowd.

Despite growing up just minutes from Palm Beach, I didn't actually discover Lilly until high school. I'm not sure how I managed to overlook the splashy, citrus-colored patterns in which many girls and women around me were proudly clad. A Lilly girl isn't exactly a wallflower -- "Lillys" are made to stand out in a crowd.

Regardless of my former obliviousness, my newfound awareness of the dresses made it difficult not to notice them everywhere around me. Once she caught my eye, there was no denying it... I was smitten. And like any high school girl, my "awakening" meant just one thing: I had to have one.

I bought my very first Lilly dress at a clearance sale at a boutique on the island -- the only way I could afford one. I treasured that thing like it was priceless. I still have it in my closet today.

My very first Lilly.

It wasn't my favorite print, by any means. The fabric was a bright lime green, with punchy little animals in whites and citrons parading all over the simple a-line cut, Lilly's trademark signature cleverly hidden among the swirls like a preppy version of "Where's Waldo". {Come to think of it, I'm pretty sure it might have been a piece from the kids collection that was big enough to fit me.}



But still, I was just happy to have a Lilly of my own. It meant something to me. Like I was initiated into some exclusive pink & green society. Like suddenly I'd be invited to sip pink lemonade at a Palm Beach garden party. {Certainly, that wasn't the case. But if nothing else, it made it easy for my family to find me amidst the church crowd.}

From that moment on, I decided that slowly but surely, I'd grow my Lilly collection. Though my purchases gradually progressed to more classic pieces, I still find myself mesmerized by the whimsical, and even humorous prints that make the Lilly brand both vivacious and distinctive. There's something special about all the little details that go into a Lilly.

Inner hem lace detail of one of my Lillys.

When I heard about the passing of Lilly Pulitzer Rousseau this weekend, I felt like I had lost someone dear to me. It's a phenomenon that happens when you feel a connection to someone you've never met. Sure, we empathize with the loss of any individual out of respect and human connectedness.

Lilly Pulitzer, 1963.
Photograph by me, image from Essentially Lilly.

But sometimes, the feelings run deeper. An admiration... a fondness. Something that elicits a feeling of kinship.

Maybe it was Lilly's creativity. Her ingenuity. Her streak of entrepreneurship. Maybe it was her  irreverence in a world where things are expected to be "just so". The challenge in her prints to live life like the party it's meant to be.

Photo taken of page in my Lilly Pulitzer agenda

Whatever the reason I felt such a bond, my heart was deeply saddened. Perhaps it's a natural consequence of wearing someone's name like an emblem for so many years.

Photo taken of page in my Lilly Pulitzer agenda.

There's no denying that Lilly left her colorful mark on the world... on me, on my closet, on the header of this very blog. {I sent a picture of a Lilly print sketch from my agenda as inspiration to the graphic designer.} She's the reason for the "Prep" in The Kitchen Prep. And though she is no longer with us, I have no doubt in my mind that her vibrant legacy will continue to live on for many years to come.

A toast to Lilly.

May we each live to inspire those around us as you have.

Deepest sympathy & prayers to her family and friends.

Tropical Fruit Bellinis
Adapted from Essentially Lilly: A Colorful Guide to Entertaining

1 mango, peeled & chopped
1 peach, peeled & chopped
1/2 cup guava nectar
1/2 cup apricot nectar
1 bottle Prosecco or other sparkling beverage {seltzer water or ginger ale for an alcohol-free version}

Sugar for rims, optional*
Lime for garnish, optional

1. Combine fruit and nectars in a blender. Puree until smooth.

2. Pour 1/4 cup puree into each champagne glass. Top with Prosecco or sparkling beverage and stir gently.

3. Garnish with lime.

To sugar rims: Pour about 1/4 cup juice {or water} on a shallow plate. On another plate, sprinkle about 1/4 cup granulated sugar. Dip tops of glasses into the juice, shake to remove excess liquid, then dip into sugar.

Note: The fruit puree can be made ahead. Just prepare, cover, and refrigerate until ready to use.

Boozy Chocolate Truffles

**First and foremost, I won't keep you in suspense any longer about the Sugarfina Giveaway winner... I know not to mess with you guys when it comes to sugar.

Congratulations to Dianne H., the winner of the giveaway! If you didn't win this time, not to worry... I have a few more goodies I'll be giving away very soon that will cheer you right up, so keep an eye out for a chance to enter. Thanks for participating! **

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You know what's awesome for the soul? Girls Night. Especially if you have a really great group of girls to get together with.

Because when you spend week after week bearing the daily grind, find yourself crying during a Budweiser commercial {who, me?}, add "Anti-Blemish/Anti-Wrinkle" face wash to your arsenal of toiletries {true story}, realize that you spent 30 minutes in front of the mirror yanking newly grayed hairs out of your head, or discover that you've singlehandedly eaten half of a 26.5 oz container of Nutella in a few short weeks {at least it wasn't this one}... you find that you just need to talk to someone who has all the same body parts as you do.

It helps. A lot.

You know what makes a Girls Night even more fun {aside from wine, of course}?

Dessert.

 

Something rich. Chocolatey. Sweet. Something boozy and decadent. Something you can share with people that will join you in eating a few instead of stare at you with judgemental sideways glances. {I'm sorry, boys, but until you have a uterus and estrogen surging through your body, you will never quite understand.}

So, when one of my dear friends invited me to a mid-week girls night at her new place this week{she's gotta know I love her to death because it practically takes wild horses to drag me from my pj's couch on a week night... ugh, the horses! :'( }, I knew just the thing to {quickly} whip up: Boozy Chocolate Truffles.



The ladies in attendance gobbled them up happily and soon, after a glass of wine or two, some tasty nibbles, and some friendly chatter, all was well in my world again.

You know what else these would make a great addition to? A Valentine's Day gift! Whether it's for your best guy {sadly, mine is not a fan of chocolate}, or for that group of girls that keeps you from drowning your sorrows in a pint of ice cream when times are tough, nothing says "Love" like homemade truffles. And let's be real, they'll taste much better than that last minute heart shaped box of chocolates from the drug store!

 

 

These come together so quickly, and can easily be customized with your favorite spirit or liqueur.{Frangelico truffles? Grand Marnier truffles? Chambord?? Creme de Menthe??? I feel tipsy just thinking about all the options!}.

Sure, it can get a little messy to roll these little yummies into bite sized treats... but, much like love they're totally worth all the work and you end up with something sweet!

Now that we've got dessert covered, head over to La Petite Fashionista to get Lauren's stylish take on putting together the perfect Valentine's Day outfit!

Boozy Chocolate Truffles
Adapted from Cooking Light

3 tablespoons brown sugar

2 tablespoons evaporated whole milk

1 tablespoon golden cane syrup {I used Liquid Sugar in the Raw, but you could probably use dark corn syrup as a substitute if you can't find this product.}

Dash of salt

2-3 tablespoons tablespoon Bailey's Irish Cream or your favorite liqueur or spirit 

1/2 teaspoon vanilla extract

3.5 ounces Baker's semi-sweet chocolate, finely chopped {you could also use bittersweet}

1.75 ounces milk chocolate chips

2 tablespoons unsweetened cocoa powder

2 tablespoons confectioners' sugar

 

1. In a small saucepan over medium heat, bring brown sugar, evaporated milk, cane syrup, and salt to a simmer until sugar is dissolved, stirring occasionally. {Don't boil or the milk may curdle. If it does, it's still ok to eat, it just won't look as pretty.}

 

2. Remove from heat and add liqueur, vanilla extract, and both types of chocolate. Let sit for about 5 minutes, then stir until smooth and all chocolate has melted.

 

3. Pour into a bowl, cover, and refrigerate until set, about 2 to 2 1/2 hours.

 

4. Meanwhile, sift together cocoa and confectioners' sugar in a small bowl or pan. Set aside.

 

5. When chocolate mixture has hardened a bit and is ready to scoop, use a melon baller or tablespoon to scoop* out a small amount and roll into balls. {About 1 inch.}

 

6. Place truffles into reserved cocoa mixture and roll around to fully coat, then place into small candy liners or on a parchment lined tray.

 

*I used my trusty mini-cookie scoop and made about 2 truffles from each scoop. It helps to have a cup of warm water next to you to warm the scoop between truffles.

Tailgate Thursday: Alabama Edition!

Oh, my. I am so, so, sooo excited that today marks the very first Tailgate Thursday of the series here on TKP!

It is no secret that my husband and I are big college football fans... especially when it comes to our team. I've shared before that we met while we were attending the University of Florida. And that we fully buy into the greatness of Tim Tebow. And that we try to attend at least one game in Gainesville every year to relive the nostalgia of our college years. Yup, we're Gators, alright.

I got to thinking about what makes football season so much fun, especially here in the south. {I use that term loosely here in South Florida, because despite our coordinates on the map, we aren't extremely "southern".} It all came down to three things: The camaraderie. The tradition. And {most importantly} the food and drinks!

And so, the idea for Tailgate Thursday was born! The theme: {drink.dress.devour}. The mission: To spread the football-watching, team-color-wearing, tailgate-snacking love this season, no matter what team you follow!

Each week I'll be featuring one SEC school and sharing a team-themed cocktail, outfit, and recipe that would make for a perfect tailgate party. Hopefully it'll inspire you to get creative with your own game day get togethers. :)

I have been a busy little bee gathering the best tailgate recipes & fashions for this football season. But I can't take full credit for all the great stuff I'm going to be sharing over the next 12 weeks of college football. So, let me introduce you to the fabulous ladies that I've been working with to help me bring it all together!

We've got Liz from Twelve Saturdays sharing her gameday fashion know-how...

And Carla from Haute Cocktail mixing up some tailgate-worthy cocktails...

I am so very glad that I found these two lovely, creative girls to make this project a reality.

Now that all the proper introductions have been made, let's talk tailgate!

I'm kicking off Tailgate Thursday by featuring the  Alabama Crimson Tide, last year's National Championship winners. The University of Alabama is located in Tuscaloosa, Alabama, a place oozing with Southern hospitality and plenty of down home cookin'.  One of the games the hubs & I attended a while back was against Alabama and I can tell you without a doubt that they take their football, food and tailgating fashion seriously.

When I planned out the Alabama tailgate menu, I stuck with the theme of Southern charm:

 

{Scroll down for recipes} 1. Crimson Cooler by Haute Cocktail, 2. Shrimp & Grits Bites, 3. Roll Tide Elephant Ears
Dress: Bama Belle from Twelve Saturdays

Admittedly, I had never tried shrimp and grits together before making these little bites, but I've got to say, I can understand why it's a popular combination! The Roll Tide Elephant ears {Alabama's mascot features an elephant... harhar} are an easy little treat sure to satisfy your game day sweet tooth. And that Crimson Cooler? It's a potent concoction that will make it easy to pass the time before kickoff. {Sip responsibly!}

Along with the Bama Belle dress from Twelve Saturdays, this is one game day that's brimming with school spirit. Who says a tailgate can't be fashionable?

I've got TONS of great things coming up for more teams over the course of college football season, so I hope you'll keep an eye out for your school and spread the word to other football-following friends!

Happy Game Day, Y'all! ;)

Crimson Cooler
created by Haute-Cocktail

1/2 oz. Southern Comfort
1/2 oz. Vodka
1/2 oz. Coconut Rum
1/2 oz. Raspberry Liqueur {such as Chambord}
1/2 oz. Lemon-Lime Soda
1/2 oz. Cranberry Juice

Mix all ingredients in a shaker, add ice, shake and serve in a martini glass {or mason jar!} If desired, you can double the portions and serve over ice in a beer mug. Enjoy!

Shrimp & Grits Bites

Grits:
1/2 cup quick cooking grits {not instant}
1 cup water
1/2 cup half & half
1/4 teaspoon salt
1/3 cup sharp cheddar {or your favorite} cheese, shredded
1/4 cup all-purpose flour
a pinch of salt
a pinch of black pepper

Shrimp:
1 tablespoon butter
1/3 cup white onion, minced
1/2 pound peeled & deveined fresh shrimp, tails on
1/2 teaspoon Old Bay {or your favorite} seasoning


For Grits:

Line baking pan with foil hanging over edges for easy removal. Spray with non-stick cooking spray. Set aside.

Bring water, half & half, and salt to a boil in a medium pot over high heat. Stir in grits, whisking constantly. Reduce heat to medium. Simmer until thick, whisking often.

Mix in cheese until well incorporated. Remove from heat.

Pour into prepared baking pan and spread into an even layer with a silicone spatula or oiled offset spatula. Refrigerate for 1-2 hours until firm.


For Shrimp:

Melt butter in a medium skillet over medium high heat. Add onion and saute until tender, about 3 minutes. Add shrimp, making sure each piece has contact with the skillet. Sprinkle with seasoning.

Cook for about 2-3 minutes on first side, then flip and cook for another 2-3 minutes until opaque and cooked through. {Do not overcook} Remove from heat. {Keep pan for next step.}

Assembly:

Remove grits from pan using foil flaps and cut into desired shapes. {I used a champagne flute to get small rounds, but you can also cut with a pizza cutter or knife to get squares, etc.}
In a small cup or bowl, combine 1/4 cup flour, and a pinch of salt and pepper. Drop each cut out piece of grits into flour and dredge, shaking lightly to remove excess.

Spray pan used to cook shrimp with non-stick cooking spray. Place each dredged piece in pan {I had to do this in 2 batches to avoid crowding.}, and cook on each side for about 2-3 minutes or until lightly browned.

Remove from heat.

Take one piece of shrimp and skewer onto a toothpick so that tail is facing upward. Place skewered shrimp atop each grit cake, pushing slightly to skewer into place.

Arrange on a serving platter & serve warm.

Roll Tide Elephant Ears

1 sheet frozen puff pastry, thawed
1/3 cup semi-sweet chocolate chips, melted
1/4 cup cherry {or raspberry or strawberry} preserves
1 egg, beaten and mixed with 1 tablespoon water

Preheat oven to 425 degrees. Line a baking sheet with parchment or a silicone baking mat. Set aside.

Roll out puff pastry into a 12x14 inch rectangle. Spread melted chocolate in an even layer over puff pastry, leaving a 1/2 inch border all the way around. Repeat with fruit preserves.

With one of the long sides facing you, roll up dough {jelly roll style} to center of rectangle. Repeat with the other side so that both rolls are meeting in the middle.

Refrigerate for 30 minutes. With a sharp knife, cut 1/2 inch slices from roll, and place 2 inches apart on baking sheet. Brush each piece with egg wash and bake for 12-15 minutes or until puffed and golden.