Festive decor, patriotic desserts and board games you’ll love. Monica Hart of 425 magazine throws a 4th of July party on New Years Day.
425 Magazine’s Monica Hart joined the show to give us some tips on throwing a great 4th of July party.
Start by setting the table with a stylish and eclectic mix of vintage and newer pieces in shades of blue and white with silver and gold accents. This gives a summery nautical vibe that works for the fourth and all summer. Sips and bites provide that hint of red.
You can whip out a few small vintage silver bowls, lined with detachable cloth napkins, and have appetizers, specially arranged with red, white, and blue vegetables.
Other things to add are baked seagrass placemats, layered with newer, vintage crockery and fresh stripes and fringed napkins.
Add an edible splash of red to the tablescape with fresh strawberries and raspberries in gold and navy blue bowls.
Candle in a glass and ornate lantern.
More decoration can be added when you get comfortable. Layer the chairs with inside and outside pillows.
Offer a gorgeous red negroni with equal parts floral gin, Campari and sweet vermouth. Finish by garnishing with frozen blueberry and raspberry toppings.
Prepare a festive 4th of July game box that contains 4th of July bingo, frisbees, mini soccer balls or throwback noisemakers.
Don’t forget the desserts! Step up your 4th of July s’mores game with fun and pretty favor boxes with all the extra fixings.
Or whip up an incredibly delicious red, white and blue Pavlova, topped with vanilla bean whipped cream, fresh berries and mint.
These insanely delicious pavlova pillows are crispy on the outside and gooey marshmallow on the inside. You can prepare them a few days in advance and store them in an airtight container in a cool, dark place. They are super easy to make, but you have to follow the recipe and method exactly.
6 large egg whites, room temperature (TIP: It’s easier to separate the egg yolks from the whites while the eggs are cold. Reserve the yolks for another use. Let the whites come to room temperature.)
1½ cup vanilla sugar
½ tablespoon freshly squeezed lemon juice
1/3 tablespoon vanilla extract
3 to 4 cups sliced fresh strawberries
The zest of ½ a small orange
Preheat the oven to 225 degrees.
Beat egg whites on high speed for 1 minute in a stand mixer. With the mixer running, gradually add the sugar. TIP: I make mine by adding leftover vanilla pods from my baking to my sugar box: 2 cups granulated sugar for 1 scoop.
Beat on high speed until stiff peaks form and whites are glossy. (About 10 minutes.) Using a spatula, gently stir in the lemon juice and vanilla. Sprinkle the cornstarch over the whipped whites and gently fold it in.
Line a large baking sheet with parchment paper. Mount the blanks on the paper, forming 4-inch pillows. Bake for 1 hour and 15 minutes. Turn off the oven and let the meringue sit and cool with the door closed for an additional 30 minutes. Cool the pavlova on the paper, transferred to a cooling rack. Once cooled, top with whipped cream (see Vanilla Whipped Cream recipe), sliced strawberries, orange zest and fresh mint.
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