A few lovely winter party ideas using baby’s breath for a little snowy detail, and rich recipes to keep guests cozy!
On the Menu! A garden-inspired appetizer tray full of treats, dill & thyme deviled eggs, my favorite lychee martinis, Beef Bourguignon with roasted brussels sprouts and a Grand Mariner flan for dessert!
Baby’s Breath is often thought of as just a flower to floof up a bouquet of other, more “exciting” flowers, but I like to use it both in colorful bouquets, and as the main event. I find it’s such a pretty, delicate, snowy little flower that’s perfect for Winter dinner and cocktail party decorating.
I decorated my table with a simple little centerpiece of Baby’s Breath and a few left over dry spray roses that I used to decorate my Christmas tree.
If you have a round vase like this and want to make a nice, poofy centerpiece, here’s the trick. Use masking tape to make a little grid across the top. Then place your flowers into the holes in the grid. It keeps everything perfectly placed.
I used a little more Baby’s Breath for my napkins and cocktail garnishes to tie it all together.
I also put a few little flowers in my dill & thyme deviled eggs. Aren’t they pretty!? Baby’s Breath isn’t poisonous (unless you forget to wash it), but people usually pluck them off the eggs before they eat them, which is fine by me.
They’re just there to be pretty, anyway 😉
Even though I love the snowy, Baby’s Breath vibe, I wanted to add a little garden to my coffee table to remind us of warmer days to come.
I simply covered a serving tray with tin foil, and lined it with arugula. Then I just placed all the treats on top.
I used yellow carrots, radishes, black berries, olives, a Boursin and aged gouda cheese, prosciutto and a steamed artichoke. I always serve my artichokes with a simple mix of balsamic vinegar and mayo.
It’s as good as it gets. I also used a nice roasted red pepper humus for the veggies.
I added a little prosecco to these lovely lychee martinis to make them sparkle! It’s a perfect cocktail for when you’re running around the kitchen and don’t want to be mixing up anything too complex. People love them and they’re so refreshing.
The Beef Bourguignon was absolutely divine. I use the Instant Pot to make mine, and it makes the beef so tender and really pulverizes the onion into the sauce!
After we gobbled dinner and had a few more cocktails, I flipped my Grand Marnier flans and served them up. The Grand Marnier adds just an essence of orange and it’s so delightful.
A perfect way to make a fancy dessert, EXTRA fancy.
For More Party Inspiration:
- Romantic Valentine’s Day Cocktails for 2
- A Lobster Party in a Pinch
- 6 Must-Haves for Cocktails Parties in Tiny Spaces
- A Fancy Little Prospect Park Picnic
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