Category Archives: Recipes

It happens every spring.  The weather gets lovely, you’ve been hibernating all winter, and want to show off all of the new things blooming in your yard or interiors that you’ve recently updated and you find yourself in the middle of a full fledged impromptu cocktail party.  Here are all of the items we think you should keep on hand so that you’re always prepared for a fabulous little fling and seem like the effortless hostess!

Bar snacks are a must, and Schermer Pecans make the perfect munchie.. They have an amazing Cinnamon Glaze or you could the Roasted and Salted version and add your own fresh Rosemary!

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Callie’s Biscuits and Pimento Cheese or their Cheese Crisps are a must for something a little more substantial (to soak up the booze!)

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An old college roommate of mine is making the most delicious dip.  Big T’s crab dip and shrimp dip (made from local seafood) and you can’t go wrong with either. They go well with ANY kind of cracker! Even the jalapeno version is awesome. They also have some great recipes on their website- Coastal Provisions.

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For a sweet treat, try local Grey Ghost Bakery cookies.

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You could even pair these with Jeni’s Splendid Ice Cream for some amazing ice cream sandwiches!

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For drinks, I like local Westbrook Brewery and favor their White Thai.

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Highwire Distillery makes a Gin called Hat Trick that is divine. Even those who don’t love Gin will become fans. It’s so light and they use different herbal blends from local sources.

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4.10.15   |   TARA GUÉRARD
Charleston, Entertaining, Food and Drink, Gifts, Parties, Recipes | Comments >>

It’s Wedding Wednesday at The BON BON and before I begin today’s feature, I just want to say Thank You to all who had an opportunity to tune in and watch me on The Martha Stewart Show yesterday, I had a blast!

Now, where is it written that you have to have a “wedding cake” on your big day.  Why not surprise your family and guests and have “wedding pies”.  This is exactly what we did at one of my bride’s wedding, we served miniature pies and it was a huge hit!


miniature wedding pies

We served a mixture of ginger, peach, almond* blueberry, lime, coconut, pecan* apple, cranberry, walnut* raspberry frangipane* and strawberry tart

One of my favorites is the ginger, peach, almond. I thought it would be fun to share the recipe with you.  Trust me, your guests will love it!

Ginger Peach Almond Wedding Pie

Crust:

2 cups all-purpose flour

1 tsp salt

3 tbs sugar

12 tbs cold unsalted butter

6 tbs ice water

Filling:

6 very ripe peaches

1 cup sugar

1/2 cup tapioca

1/4 tsp nutmeg

Topping:

3 tbs minced crystallized ginger

1 cup all-purpose flour

1/2 cup crushed toasted almonds

1/4 cup unsalted butter

Crust:  Have flour, salt, sugar, and butter cold and rub together with your hands to incorporate but still leaving small pieces of butter in the mixture.  Lightly toss with ice water.  Wrap in plastic and refrigerate, preferably overnight.  Roll out and cut to fit tart shells.  Prebake tart shells at 350 degrees F for a few minutes until golden.

Filling:  Combine all ingredients and fill prebaked tart shells, then bake at 350 degrees F until mixture just begins to bubble.

Topping:  Combine ingredients and rub together with your hands to form a crumbly topping mixture.  Cover tarts with crumb topping and bake an additional 10 minutes.  Makes 12 (4-inch) tarts

3.16.11   |   TARA GUÉRARD
Food and Drink, Recipes, Weddings | 30 Comments