|Edition description:||First Edition|
|Product dimensions:||10.00(w) x 10.00(h) x 0.25(d)|
About the Author
Lilly Pulitzer is the queen of pink and green. As the creator of the dress that bears her name, her effervescent style has clothed three generations of casually chic women. Much loved by all who know her, Lilly lives all year round in her jungle in the middle of Palm Beach.
Jay Mulvaney is an Emmy Award-winning writer and producer whose books include Diana & Jackie: Maidens, Mothers, Myths; Jackie: the Clothes of Camelot; and Kennedy Weddings: A Family Album. He visits Palm Beach often, but lives in New York City.
Read an Excerpt
A Guide to Colorful Entertaining
Key Lime Mojitos
Adjust the amount of sugar in this recipe according to your preference.
2 1/2 cups light rum
1 1/4 cups freshly squeezed lime juice (half of juice from Key limes, if available)
3/4 to 1 cup powdered sugar
3 3/4 cups club soda
10 large sprigs fresh mint (about 4 to 6 leaves each)
- Stir rum, lime juice and sugar in large pitcher until sugar is dissolved. Add club soda and stir gently.
- Divide mint among 10 glasses. Using back of spoon, crush mint sprigs in glasses.
- Add crushed ice to glasses. Pour mojito mixture over mint and ice, dividing equally among glasses. Serve immediately.
Fettuccini With Saffron Cream Sauce and Lobster
2 cups dry white wine
1 teaspoon crushed saffron threads
1 1/2 pounds fettuccini (fresh or dried)
1/2 cup (1 stick) butter
4 frozen lobster tails, thawed (or fresh, see note)
4 shallots, peeled, minced
2 cups heavy cream
2 tablespoons fresh lime juice
1/2 teaspoon salt
2/3 cup chopped fresh chives
Salt and pepper to taste
- Bring wine to simmer in heavy medium saucepan. Remove from heat. Add saffron. Let stand 15 minutes.
- Cook pasta in large pot of boiling salted water until just tender. Drain. Return pasta to pot; set aside.
- Melt butter in heavy large skillet. Add lobster tails and sauté until shells are bright red, about 5 minutes. Cover, reduce heat to low and cook until done, about 5 minutes longer. Using slotted spoon, transfer lobster tails to cutting board. Cut each tail in half lengthwise. Remove meat, and cut crosswise into 1/2-inch pieces. Do not clean skillet.
- Return same skillet to medium high heat. Add shallots and sauté until tender, about 5 minutes. Pour wine-saffron mixture into skillet and bring to boil, scraping up any browned bits. Add cream, lemon juice and salt and simmer until sauce thickens slightly, stirring frequently, about 10 minutes. Pour sauce over pasta; place over medium heat. Add lobster and toss until sauce coats pasta and lobster, about 2 minutes. Stir in chives. Season to taste with salt and pepper and serve.
NOTE: If you prefer, use the meat from boiled live lobsters -- it will yield more tender results. Using half the butter, sauté the shallots, and add the lobster meat at the very end.
"LILLY PULITZER trademarks and logos are the property of Sugartown Worldwide, Inc. The book, including the design on the cover, are Copyright© 2004 Sugartown Worldwide, Inc." > Essentially Lilly
A Guide to Colorful Entertaining. Copyright © by Lilly Pulitzer. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.