Friday's Escape: The Cove, Atlantis, Paradise Island, Bahamas

Happy Friday, dear readers! This week we are running off to the ultra-fabulous and exclusive The Cove at Atlantis. Did I mention it's an all-suite resort?
From the resort's site:
"Dynamic and stylish. Sophisticated and sensual. Contemporary. Social. Exclusive. Welcome to The Cove Atlantis, the new resort within the world of Atlantis, Paradise Island, Bahamas.

Inspired by the beauty of its surroundings between two of the world’s most spectacular beaches, The Cove thrives on the rhythm of the day. While its ultra-pool and exclusive beach club create a seamless day to night experience, its breathtaking ocean views and balmy open-air architecture embrace nature’s most compelling elements creating a seductive and indulgent experience.

Enveloped in tropical foliage amidst the resort’s exceptional water garden of lagoons, lilies and African cichlids, meandering walkways of cool stone and dark wood lead to The Cove suites. The journey has begun."








I am headed to Atlanta this weekend to find my new home. Wish me luck!

Food For Thought Thursdays: Passionfruit & Citrus Cheesecake and Passionfruit Coconut Sorbet

One of the best things about the summer season is the abundance of fresh fruit available. I love passionfruit and found two incredible recipes on Cafe Liz that I had to share with you. Because these desserts are so luxe and rich, they would be the perfect ending to a lighter, more delicate meal of a citrus -infused fish entree. I really like the presentation of the ice cream in the passionfruit shells, coconut would be very stylish as well. Ejoy!
Passionfruit Citrus Cheesecake

For one 16-centimeter cake (approximately 6 centimeters tall):

For the filling:
600 grams cream cheese (I use 500 grams 5% fat, and 100 grams 30% fat)
200 grams passion fruit (weight including shells)
6 tablespoons sugar
2 eggs
zest of 1 lemon
zest of 1 orange
juice of 1/2 lemon

For the crust:
120 grams plain cookies
40 grams butter

For the glaze (optional):
2 tablespoons sugar
1/2 cup orange juice

Preheat the oven to 160 degrees Celsius.

Blend the butter and cookies in a food processor until you have thick crumbs, and pack into the bottom of your prepared baking ring or spring-form pan, so that you have an even layer of crust.

Cut open the passion fruits, and scoop out the yellow insides into a bowl. I don’t bother to strain out the seeds, since that’s what makes the cake look like it’s passion-fruit flavored, but you could. Mix with the rest of the filling ingredients.

Pour the filling into the crust, and put into the oven. After about 10 minutes, cover the top of the cheesecake with foil, to keep it from browning. Let bake for about an hour.

Then, turn off the oven, and let the cake cool down in the oven for at least 1/2 hour (you can crack the door open slightly.)

Once the cake begins to approach room temperature, take it out of the oven and let it sit for a few more hours, until it is completely cool. At this point, you can safely remove the baking ring/spring form pan without the cake falling apart. If you followed all these steps patiently, your cake will look like the one in the top photo, and not the disaster I described. Chill.

Top with glaze before serving (optional): Reduce the orange juice and the sugar in a saucepan, until thick and glossy. Spoon over slices of cake before serving. The glaze will be absorbed into the cake if left to sit on it in the fridge; therefore, it’s best saved for the last minute.

Passionfruit Coconut Sorbet

15 passion fruits (about 750 grams with the shells)
3 cups coconut cream
1 cup sugar
water (optional)

Slice open the passion fruits, and scoop out the filling (seeds and all). Mix with the coconut cream and sugar (and the optional water). Chill if ingredients are not at refrigerator temperature. Churn in your ice cream maker according to the instructions. Once the ice cream is frozen, put in the freezer to harden.

**recipes and images courtesy of Cafe Liz

Media Update

I found myself doing a little computer summer cleaning and realized I'd never gotten around to posting the article I wrote for Virginia Bride magazine for the Spring/Summer 2008 issue. Enjoy your weekend dear readers!

Friday's Escape:Taj Lake Palace, Udaipur, India

Happy Friday, Everyone! Ross Oscar Knight, one of my favorite Atlanta wedding photographers, posted an Indian/American fusion wedding recently, utterly gorgeous by the way. His incredible images sparked today's Friday Escape trip. The Taj Lake Palace is a luxuriously opulent resort on Lake Pichola in Udaipur.

"Rising out of the Lake Pichola, the Taj Lake Palace, Udaipur evokes a sense of magic and mysticism. The floating palace is a dream of white marble and mosaic glistening in the moonlight, reminiscent of the most beautiful tourist cliché in the world; the Taj Mahal. Conceived in romance, the palace was built in 1746 by Maharana Jagat Singh II, 62nd successor to the royal dynasty of Mewar – believed to be descendants of the Sun God.

Set against the backdrop of the majestic Aravalli Hills on one side of the lake, and regal palaces on the other, the Taj Lake Palace spreads across a four-acre island – an almost surreal vision in marble. The Taj Lake Palace holds fast to the majestic traditions of the Indian royalty with offering the most sophisticated facilities and services. From the property's site:

"Rising out of the Lake Pichola, the Taj Lake Palace, Udaipur evokes a sense of magic and mysticism. The floating palace is a dream of white marble and mosaic glistening in the moonlight, reminiscent of the most beautiful tourist cliché in the world; the Taj Mahal. Conceived in romance, the palace was built in 1746 by Maharana Jagat Singh II, 62nd successor to the royal dynasty of Mewar – believed to be descendants of the Sun God.
Set against the backdrop of the majestic Aravalli Hills on one side of the lake, and regal palaces on the other, the Taj Lake Palace spreads across a four-acre island – an almost surreal vision in marble. The Taj Lake Palace holds fast to the majestic traditions of the Indian royalty with offering the most sophisticated facilities and services.

Like the honored companions of the Maharana of days past, all guests enjoy the kind of luxurious living until then reserved only for the official of the highest courts. Delicately restored pavilions, cusped archways, magnificent carvings, opulent guest rooms and suites adorned with ornate glasswork, bohemian crystal lights and intricate miniature paintings remain a testimony to courtly love. Scenic courtyards with blossoming lawns, lily-filled ponds, gush fountains and indoor spaces filled with period pieces and extravagant embellishments will transport you into a world of fantasy, romance and magic."
Imagine waking up to this view
An early evening stroll would be lovely in the hotel's inner court
Gorgeous pool
So loving the chaise lounges
Claw-foot tubs are my absolute faves!

Happy weekend!

Food For Thought Thursdays: Lamb Burgers with Spicy Onion Marmalade

Everyone loves a great burger. If you're looking for a different taste, this recipe is perfect.. The weather has finally warmed up for good (fingers crossed) and now is the perfect time to fire up the grill, call a few friends over and enjoy the day.


Spicy Onion Marmalade
Both recipes adapted from BrooklynFarmhouse

2 large red onions, peeled and thinly sliced into half moons
2 large yellow onions, peeled and thinly sliced into half moons
4 tablespoons extra virgin olive oil
1/2 teaspoon thyme leaves, chopped
3 whole dried chiles or 1 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1 teaspoon honey

Heat the olive oil in a large, heavy saute pan over medium heat until hot. Add the onion slices and stir to coat. Add the thyme, chiles, salt, and a few grindings of black pepper. Turn the heat down to low.

Cook the onion mixture, stirring occasionally, until the onions have cooked down and have caramelized, 30-45 minutes. Add a tablespoon of water if you notice the onions sticking to the bottom of the pan.

Stir in the honey and the balsamic vinegar to taste. Taste and correct for salt. Remove any remnants of the whole chiles (if using) before serving.

Lamb Burgers
1 pound pasture-raised ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
Baby arugula
Sharp white cheddar, to taste
Whole wheat rolls or hamburger buns

Preheat the grill. In a medium bowl, combine the lamb, the cumin, the fresh and ground coriander, the garlic, and the salt. Mix gently with your hands (do not over mix or your burgers will be tough). Form into four even balls, then flatten the balls slightly.

Place the lamb patties on the grill. Cook until grill marks appear, 3-4 minutes. Flip patties over and cook on the other side for another 3-4 minutes for medium rare. (Cook longer for a more well-done burger.)

Place each burger on a warmed roll or bun, top with cheddar cheese, a dollop of the spicy onion marmalade, and arugula.

My Life In A Venti Cup

So I received an email from one of my favorite blog authors, Franki of Life in a Venti Cup, who wanted to spotlight my party ideas. Of course I said yes! Anyone who is familiar with Franki's blog knows it is always Modern, Chic and Glamorous. Thinking about my ultimate dinner party makes me want to put out my rolodex. Enjoy!

Get Married Coming To A Newstand Near You

Get Married recently announced the launch of a national magazine and I could not be more excited. I am a huge fan of their television show which is hosted by Colin Cowie and DeAnna Pappas. Check out the press release here.