bishop&holland

Dallas Fashion Blog

golden bloody mary

golden bloody mary, football food, what to drink for football brunch

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Happy Monday!  Hope you all had a great weekend.  We enjoyed ours, but we are not so patiently waiting for fall to arrive in Dallas.  It seems like we are having an endless summer, with more humidity lately than we had all summer long!

Now that football season is back, we spend our Sundays cheering on the San Diego Chargers and the Dallas Cowboys.  With the Chargers being the early game this past weekend, Justin and Katherine were making brunch so we decided to try our hand at making a homemade Bloody Mary using a recipe we found on Epicurious.com.  Instead of your traditional Bloody Mary, this is a Golden Bloody Mary made with yellow tomatoes.  We love the little heirloom grape tomatoes that we find at Whole Foods, so we used those.  Jean and Katherine thought these tasted great, but the guys thought they were a little too “pickly”, so adjust accordingly!

Golden Bloody Mary

For the tomato juice:

  • 4 pounds yellow cherry tomatoes, quartered, halved if small
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 1 cup dill pickle juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated fresh horseradish or prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon freshly ground black pepper
  • 6-8 generous dashes Tabasco sauce

For the cocktails:

  • 8 ounces vodka
  • 1 pint yellow cherry tomatoes
  • 8 small celery stalks with leaves
  • Tabasco sauce (for serving alongside)

Directions

Make the tomato juice:

Purée yellow tomatoes and salt in a food processor, in batches if needed, until smooth. Transfer to a large pitcher, cover, and chill at least 1 hour or up to 4 hours.

Strain mixture through a food mill or medium-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you’ll have about 5 cups juice); discard solids. Skim off and discard foam. Add pickle juice, lemon juice, horseradish, Worcestershire, pepper, and Tabasco; stir to combine. Chill until ready to serve.

Assemble the cocktails:

Stir tomato juice just to combine. Fill each glass with ice and 1 oz. vodka, then top off with about 2/3 cup juice. Garnish each with Sun Gold tomatoes and 1 celery stalk and serve with Tabasco alongside.

Cheers,

afternoon tea in london

afternoon tea in London, teatime tradition, traditional afternoon tea, London traditionToday is our last day in New York and we are bummed to be leaving this city already.  We originally didn’t plan on going to Fashion Week this year, but decided on a whim to book a quick weekend trip.  And we are so glad we did!  As usual, there is never enough time in New York and we are hoping to make a trip back when there are no fashion week festivities and truly enjoy the city!

Let’s rewind a few weeks to our trip to London.  While we were there, we had the opportunity to enjoy afternoon tea at Four Seasons London.  Afternoon tea is a big “to do” in London.  It’s a time to dress up, meet with friends and catch up over tea, finger sandwiches, scones and bubbly.  Afternoon tea typically starts at 3:00 pm and goes however long you like.  Being that this was our first full day in London, we stopped by New Bond Street (a little retail therapy really helps with jet lag), and then made our way to Four Season London Park Lane.  It was a cold and rainy day, so we did our best to look put together for afternoon tea.  A floral dress with a leather jacket over it was perfect, and thankfully we had Hunter Boots to change into for the rainy commute home.

We tried four different teas, two herbal, one darjelinng and one oolong.  Each tea was incredible.  The food was what you would expect from Four Seasons… absolutely delicious with incredible attention to detail.  The miniature scones were the best we’ve ever had!  Each finger sandwich had a great combination of flavors and our favorite was the cranberry and chicken salad.  As far as desserts go, the presentation (as you can see) was hard to beat, and somehow each dessert was tastier than the previous one.  And yes, we tried one of each!

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Cheers,

homemade banana nut muffins

banana nut muffins, muffins with a twist, baking and entertaining, breakfast on the go, healthy recipesBanana nut bread and coffee is one of our all-time favorite, splurge worthy breakfast combinations.  Right behind coffee and chocolate chip cookies!  The smell of homemade banana nut bread immediately takes us back to visiting grandparents growing up.  This recipe has been used for years, being passed down to each generation.  With very little modifications (add chocolate chips if you have a sweet tooth) this homemade banana nut bread recipe has been made for many holidays and family gatherings.

Last Saturday, before leaving for London, we decided to make a tiny change to the recipe and make banana nut muffins, instead of banana bread.  The whole idea was an easy, grab and go breakfast for our husbands while we were out of town.  In the hurry of baking and getting packed, we forgot to add the nuts!  The batter was already in the pans, so we chopped some pecans and put them on the top.  After trying one of the muffins Saturday morning, we decided this will now be our go-to way of making banana nut bread!

Banana Nut Muffins:

  • 1/2 cup butter at room temperature
  • 1 cup sugar
  • 2 eggs, beaten
  • 4 overripe bananas, mashed (we like to leave some chunks of banana)
  • 1/2 teaspoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Preheat oven to 350 degrees.  Cream butter and sugar together.  Add eggs, mashed bananas and vanilla.  Sift together flour, soda and salt.  Add to creamed mixture.  Pour into greased and floured muffin tins, or use paper muffin cups.  Sprinkle chopped nuts over the top of each muffin.  Bake at 350 degrees for 45 minutes to an hour.  Insert a toothpick into muffin to make sure the muffins are cooked enough.  The muffins can be kept in the refrigerator for a week, or frozen with great results.  They get even better!

Cheers,

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