In a recent post I mentioned using a large all-purpose wine glass to display cut flowers. Wine and cocktail glasses have lots of uses besides the obvious. Years ago my husband sent me flowers for no particular reason – okay, there was a reason – we had an argument the night before and he was trying to get back in my good graces. It totally worked. Here came this pretty little arrangement delivered to my office and I enjoyed it for days. When it came time to dismantle it, I was amazed at how many flowers were stuffed into what was actually a very small glass. The trick is to cut the stems quite short so that the blossoms are just above the rim like a cloud of color.
I love to serve desserts in balloon wine glasses or brandy snifters. My favorite is just good vanilla ice cream (Breyer’s Natural) served with a selection of liqueurs to pour over. Get a little fancier by crumbling a brownie in the bottom first and serve with Kahlua or chocolate syrup. In the summer a refreshing dessert is whipped Jello and I’ve never had a guest identify it correctly. Stir up any flavor of the gelatin and chill until almost firm. Then get out your little hand mixer and whip it. If you have some fresh or frozen fruit you can stir it in and maybe add a dollop of whipped topping.
There’s just something about a stemmed glass that adds a touch of elegance to the ordinary. You don’t have to be a caterer to put out a mashed potato bar at your next party. Use martini or margarita glasses or both, a big bowl of mashed potatoes, and a variety of toppings.
One fabulous flower floating in a martini glass or brandy snifter is so pretty and you can decorate a whole room with just one grower’s bunch of African daisies.
Does anybody besides me remember those “floating candles” we used to make with a wick and some vegetable oil? You could turn almost any container into a candle holder. I found them online at www.WickStore.com. You can buy a box of 50 clear plastic floats and 500 wicks for $19.99.
