June 19, 2017 – The Bitter Socialite

June 19, 2017June 19, 2017

Stuffed Zucchini

I’ve been dieting, and it’s boring, to say the least. I love some healthy food, but sometimes I just want a damn taco. Luckily, to get me through this healthy phase I have lots of fresh veggies from my garden. One being zucchini. LOTS OF ZUCCHINI. Let’s face it. Zucchini is great and all, but…Continue Reading “Stuffed Zucchini” →

June 19, 2017June 19, 2017

Roasted Wild Mushroom & Truffle Pasta

FOOD

I don’t know about you, but when I think of the forest; pasta most certainly doesn’t come to mind. But apparently, in the Food Network Star “All-Terrain Eats” dining room forest pasta is all the rage. The word to most effectively describe this dining experience is “experiential”. If you watched episode three; you are well…Continue Reading “Roasted Wild Mushroom & Truffle Pasta” →

Meet Trace

A natural born entertainer, creator, decorator, gardener, and jack-of-all-trades, Trace knew he would pursue a career with a creative outlet. After years of working with various design groups and national lifestyle publications, Trace dreamed of a brand of his own, and that’s when The Bitter Socialite was born, an entertaining and lifestyle design firm that is neither stuck-up nor stuffy. The Bitter Socialite is brimming with how-to and do-it-yourself projects, easy market-fresh recipes perfect for dinner tonight, party ideas for any occasion, libations sure to liberate you (not to mention your guests), customizable meal/entertaining kits delivered directly to you, and a healthy dose of humor because we believe laughter is the heart of inspiration.

QUICK FIX:

Heriloom Caprese Salad

RECIPE:

3-4 vine ripe heirloom tomatoes, cut into 1/4 in slices

1 pound mozzarella, cut into 1/4 in slices

20-30 fresh basil leaves, about one bunch

1/2 cup olive oil

1/4 cup balsamic vinegar

3 tablespoons lime juice, or the juice of one lime

Good Seasons, Italian Dressing mix

Coarse salt and ground pepper

Red pepper flakes (optional)

METHOD:

1. Thoroughly wash and dry wide mouth Mason jars for serving.

2. Make the dressing by first combining the dressing mix and 1/4 cup balsamic vinegar in a bowl. Whisk vigorously to combine. Add 1/2 cup olive oil, and the juice of one lime. Whisk again until well blended. Store in a plastic container in the refrigerator until ready to serve.

3. Begin by slicing tomatoes and mozzarella cheese into 1/4 in thick slices. Wash basil and separate leaves from the stem.

Quick Fix

RECIPE: Taffy Crunch

6 qts. popped popcorn

1 1/2 salted peanuts

1 cup butter

1 lb box brown sugar

1/4 cup dark corn syrup

1/4 cup molasses

1/2 teaspoon salt

1 teaspoon vanilla

METHOD:

1. Pre-heat oven to 250°. Mix popped popcorn and peanuts in a large bowl.

2. In a large saucepan, melt butter; add brown sugar, corn syrup, molasses, and salt. Boil over medium heat for 5 minutes, stirring constantly. Remove from heat; add vanilla.

4. Gradually pour over popcorn and mix well.

5. Transfer onto two large cookie sheets and bake in a 250° oven for one hour, stirring every fifteen minutes.

7. Remove from oven and allow to cool. Break apart and store in a plastic container.

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