Our beautiful 4th of July garden party made for a wonderful article in the Michigan Blue magazine!

This beautiful article was published today in Michigan Blue Magazine, Spring 2012!!

We had a great garden party and hope you enjoy the photos too!

Prior to the party, make herb and edible flower infused ice cubes.  Be creative and use all sizes and shapes, even small bundt or tart forms. Distilled water works best because it makes clear cubes. Use basil, rosemary, mint, sage, lemon verbena, thyme, violas, nasturtiums, whatever is in the garden that is a desirable flavor and is beautiful.  Another option is lemon and lime peel in ice. Store ice cubes in sealed freezer bags until ready to serve, then put at the bar in several attractive ice buckets appropriately marked with the flavored ingredient.

Serve excellent quality gin and vodka straight from the freezer, icy cold.  Ask guests which choice of martini, then top with a bit of dry vermouth and add herb of choice. Serve in martini glasses.

The ice cubes are also lovely in fruit punch!

There’s more than breakfast happening in the kitchens at Yelton Manor. We occasionally serve a lunch when we have a special party or corporate  retreat at the inn. You’ll find breakfast, lunch, dinner, dessert and cocktail recipes here! Use them all, they are tried and tru. And always call or email me if I can clarify any questions about techniques.  We love to share our recipes and know our guests love to have them!